Groente -olie 101


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Groente olies is olies wat uit die saad of graan onttrek word, gewoonlik met 'n oplosmiddel op petroleumbasis, om vloeibare vet te verkry vir braai, bak of soteer. Ongeveer 42 persent van die saad is olie. Olies kan ook uitgedruk word, wat 'n meer tradisionele, meganiese manier is om die olies te onttrek.

Hoe om te koop:
Alle plantaardige olies is volop en geredelik beskikbaar, beide tuis en ingevoerd. Koop 'n grootte wat u binne drie maande na aankoop sal verbruik.

Hoe om die etiket te lees:
Soek die land van herkoms, mengsel met ander olies, ongeraffineerd of verfyn, en die voorgestelde gebruike.

Keuses:
Mielie -olie is beide verfyn en ongeraffineerd en het 'n neutrale geur.
Palmolie (nie palmolie nie) bevat mono -onversadigde en versadigde vette.
Canola -olie word gemaak van raapsaad; en is een van die gewildste olies.
Saffloerolie is 'n familielid van sonneblomolie; ongeraffineerd.
Druiwesaadolie is 'n veeldoelige olie.
Soja -olie is die mees geproduseerde olie ter wêreld.

Hoe om te gebruik:
Die meeste van hierdie olies is te sag vir slaaisouse (hou by die lekkerder olywe of vlasolie vir slaaie). Vir ligte tot medium hitte vir sote en souse, gebruik canola, druiwesaad, saffloer, sonneblom of sojaboon. Vir medium-hoë hitte om te bak, braai, braai en braai, gebruik mielies, druiwesaad, saffloer, sonneblom of sojaboon. Vir hoë hitte vir braai en braai, gebruik katoenzaad, canola, mielies, druiwesaad, saffloer, sonneblom of sojaboon.

Hoe om te stoor:
Plantaardige olies moet in hul oorspronklike blikke of glasbottels in 'n koel, donker kas gebêre word; Moenie naby stowe of ander kooktoestelle sit nie, aangesien olies kan bederf en galsterig word. Verkoeling is nie nodig nie, maar aanvaarbaar. Dek van plastiekbottels tot keramiek- of vlekvrye staalhouers vir varsheid.

Gesondheidsvoordele:
Groente -olies bevat 120 kalorieë per eetlepel, bevat geen cholesterol nie en is 100 persent vet.

Slimmer inkopies doen:
Giet spuitbottels wat ontwerp is vir olies (anders kan die spuitstuk verstop word) om die porsie te beheer en die hoeveelheid vet en kalorieë te beperk, en om 'n meer eweredige verspreiding van olie te verseker.

Laai ons Slimmer Shopping -app af vir meer produk 101's.


Aroma -olie 101: Waarom ramen baat as u meer vet byvoeg

Die laaste keer dat ons ramen bespreek het, het ons ingegaan in die wêreld van tarra, die ontwykende geheime sous wat verantwoordelik is vir die geur van ramenbouillon. Maar daar is nog 'n belangrike komponent van ramen waaroor daar selde gepraat word. En dit, my noedelliefde vriende, is aroma -olie.

'Olie' hier is 'n verkeerde benaming, want dit moet eintlik net 'vet' wees. Aromatiese vet. Byna alle moderne ramen bevat 'n vorm van ekstra vet wat bo -op die bak is.

Die kans is groot dat as u na 'n bakramen kyk, u die oorvloedige voorkoms van aroma -olie gesien het. Klein druppeltjies, weerkaatsende lig, dans op die oppervlak van die sop terwyl jy jou lepel in die bak gooi vir die eerste sluk. Dit is majestueuse dinge.

Arom uit olie is ook 'n ander rede waarom ramen nie juis goed vir jou is nie - ramen, om dit saggies te stel, is kalorie -digte dinge en om die smaaklike vet op te gooi, dra net by tot jou kalorie -rekening. Maar die belangrikheid van vet vir die gereg kan nie misgekyk word deur die een of ander vorm vet by te voeg nie, 'n ramenwinkel voeg kompleksiteit, geur en mondgevoel by hul bak.

'N Aantal produktiewe Japannese ramenkokke met wie ek hieroor gepraat het, sal ook argumenteer dat vet die sop help om beter by die noedels te bly. Hulle sê vet hou gretig vas aan die noedels en bedek dit oor klein druppeltjies waterbelaaide sous, en hang die sous op die noedels op terwyl dit in die honger mond van die eetplek gesleep word.

Maar wie weet? Vir my lewe kon ek nie 'n wetenskaplike artikel hieroor vind nie. Maar uit persoonlike ervaring, is ramen met ekstra vet beter as ramen sonder. Vir my is dit 'n verpligte komponent. Ons moet dus praat oor aroma -olie.

Soos ons altyd doen, laat ons begin met 'n eenvoudige definisie: Wat is aroma -olie?

Eenvoudig gestel, aroma -olie is vet wat met bestanddele gekook is tot die punt dat die olie hul geure aanneem. Aroma -olie het hierdie unieke eienskap waar dit die bestaande geure elders in die bak kan versterk, terwyl dit terselfdertyd ander geure kan tem.

Aroma -olie is afgelei van die oorspronklike kookproses van sopmaak, waar die vet uit die vleisbene na die oppervlak van die pot dryf, vermeng word met die aromatiese stowwe en stadig die smaak daarvan versmelt. Kokke sal hierdie vet afneem en dit afsonderlik by die gereg voeg. Maar namate ramen meer verfyn word, het die skepping van aroma -olie ook gebeur, met presiese bestanddele wat die vet se geur versterk.

Die bestanddele wat in aroma -olie gebruik word, kan aansienlik wissel. Alliums, soos knoffel, uie of groen uie, of 'n bestanddeel soos gemmer, bevat vetoplosbare geurverbindings wat maklik in vet opgeneem word. Dit is waarom knoffelbotter so lekker smaak: Al die knoffelgeur smeek feitlik om hom te onderwerp aan die vet waarin dit opgeskort is.

Maar u kan ook olies maak van ander aromate. Soos met baie ander ramen -komponente, is hier nie baie reëls nie. Chilis, speserye, klein gedroogde sardientjies (niboshi), of selfs garnale. Dit moet net 'n gegeurde olie wees!

Vanuit my perspektief word die bestanddele wat vir die aroma -olie gebruik word, gekies om te help met lae smaak. Ek besef dat 'lae -geur' 'n jargon is wat baie sjefs gebruik, maar ek bedoel dit in 'n praktiese toepassing hier. Vir my beteken lae -smaak net om die essensie van 'n bestanddeel in verskillende vorme in 'n gereg te omhul, dikwels deur verskillende komponente.

Neem die lae ui. In 'n standaard ramengereg kan dit gestroop word terwyl dit op die oppervlak van die sop dobber en 'n sag soet noot in die basisvloeistof laat vloei. Maar dit kan ook in die tarra gekook of gebraai word (veral in miso -toedienings), of saam met die chashu gestoof word. Die byvoeging van olie met uiegeur is nog 'n ander kookmeganisme wat 'n sjef kan gebruik om die basiese "uie" -geur in te sluit, maar die smaak van die bestanddeel op 'n duidelike manier te toon.

Aroma -olie gaan oor lae -geur.

Dit is baie maklik om aroma -olie te maak, daarom is ek verbaas as dit nie in 'n bak ramen ingesluit is nie. En dit is ongelukkig dikwels die geval aan hierdie kant van die Stille Oseaan (as u dit in die VSA lees). Maar selfs in Japan sien u dit nie altyd nie: tonkotsu-ramen in Hakata-styl is goedkoop goedere, dikwels $ 4 per bak, en uiters yl, sodat hulle dikwels die olie heeltemal uitsluit. En miso-winkels in die ou skool in Hokkaido maak die 'olie' op bestelling deur varkvet in 'n wok met groente te gooi, die groente te karamelliseer en vinnig die vet in te gooi tydens die kook van die bak self.

Al wat u hoef te doen is om:

  1. Neem geurmiddels van u keuse
  2. Gooi dit in 'n kastrol met vet
  3. Kook dit tot die bruinheid/gaarheid/smaak wat jy wil
  4. Syg, druk op die aromate om al die gegeurde olie daarin te onttrek

Hierdie vet hou eeue lank in die yskas, en u kan dit vir feitlik alles gebruik. Amper bietjie gebraaide rys, braai hoender daarin, maak selfs 'n slaaisous daarmee.

U kan hierdie metode gebruik met feitlik enige bestanddeel wat u wil. Dit is die wonderlike deel daarvan, die metode verander nie veel nie, net die bestanddele. As ek resepte vir aroma -olie op Reddit skryf, vind ek dat my stappe amper dieselfde is. Sommige mense sal redeneer dat u u temperatuur moet aanpas na gelang van die bestanddele wat gebruik word, of hulle moet selfs sous-vide berei vir maksimum temperatuur akkuraatheid-maar ons skei hare regtig hier.

Daar is egter 'n interessante skeiding in aroma -olie -resepte. Die meeste vette wat in aroma -olie gebruik word, is óf versadigde vette (soos vette van diere) óf onversadigde vette (soos plantaardige olie). U kan enige olie gebruik wat u wil, maar dit is twee verskillende tipes. En hulle het 'n paar inherente verskille wat opgemerk moet word.

Vir die eerste keer is versadigde vette stewig by kamertemperatuur. Dit beteken dat hulle op die oppervlak van die sop 'n dowwer voorkoms het, en dat hulle viskoseer word terwyl hulle afkoel. As dit in te veel hoeveelhede gebruik word, kan dit 'n vel op die oppervlak van die finale bak vorm. Dus, gesmelte dierlike vette moet effens verhit word voordat dit bygevoeg word, en u sal sien dat sommige restaurante hul olies in stoomtafels hou vir hierdie doel. Die voordeel van die gebruik van versadigde vet van diere, soos varkvet of hoendervet, is dat die vet ekstra geur het.

Onversadigde vette, soos plantaardige olie, skep wonderlike borrels vet op die oppervlak, en dit skyn besonder helder. Maar hulle is meestal baie neutraal van smaak (sesamolie is natuurlik 'n uitsondering, maar u wil miskien nie die smaak in u laaste bak hê nie).

Die derde opsie is om te doen wat ek doen: Meng 'n diervet met 'n onversadigde vet. Dan kry u die beste van twee wêrelde: goeie geur en 'n minder viskose tekstuur. Om u 'n idee te gee van hoe dit kan lyk, is 'n uiters veelsydige resep vir groen ui -olie hieronder. Dit bevat drie bestanddele en pas by feitlik enige ramengereg waaraan u kan dink, aangesien u waarskynlik ook dun skywe rou ui bo -op die bak kan gooi.


Aroma -olie 101: Waarom ramen baat as u meer vet byvoeg

Die laaste keer dat ons ramen bespreek het, het ons ingegaan in die wêreld van tarra, die ontwykende geheime sous wat verantwoordelik is vir die geur van ramenbouillon. Maar daar is nog 'n belangrike komponent van ramen waaroor daar selde gepraat word. En dit, my noedelliefde vriende, is aroma -olie.

'Olie' hier is 'n verkeerde benaming, want dit moet eintlik net 'vet' wees. Aromatiese vet. Byna alle moderne ramen bevat 'n vorm van ekstra vet wat bo -op die bak is.

Die kans is groot dat as u na 'n bakramen kyk, u die oorvloedige voorkoms van aroma -olie gesien het. Klein druppeltjies, weerkaatsende lig, dans op die oppervlak van die sop terwyl jy jou lepel in die bak gooi vir die eerste sluk. Dit is majestueuse dinge.

Arom uit olie is ook 'n ander rede waarom ramen nie juis goed vir jou is nie - ramen, om dit saggies te stel, is kalorie -digte dinge en om die smaaklike vet op te gooi, dra net by tot jou kalorie -rekening. Maar die belangrikheid van vet vir die gereg kan nie misgekyk word deur die een of ander vorm vet by te voeg nie, 'n ramenwinkel voeg kompleksiteit, geur en mondgevoel by hul bak.

'N Aantal produktiewe Japannese ramenkokke met wie ek hieroor gepraat het, sal ook argumenteer dat vet die sop help om beter by die noedels te bly. Hulle sê vet hou gretig vas aan die noedels en bedek dit oor klein druppeltjies waterbelaaide sous, en hang die sous op die noedels in terwyl hulle in die honger mond van die eetplek sleep.

Maar wie weet? Vir my lewe kon ek nie 'n wetenskaplike artikel hieroor vind nie. Maar uit persoonlike ervaring, is ramen met ekstra vet beter as ramen sonder. Vir my is dit 'n verpligte komponent. Ons moet dus praat oor aroma -olie.

Soos ons altyd doen, laat ons begin met 'n eenvoudige definisie: Wat is aroma -olie?

Eenvoudig gestel, aroma -olie is vet wat met bestanddele gekook is tot die punt dat die olie hul geure aanneem. Aroma -olie het hierdie unieke eienskap waar dit die bestaande geure elders in die bak kan versterk, terwyl dit terselfdertyd ander geure kan tem.

Aroma -olie is afgelei van die oorspronklike kookproses van sopmaak, waar die vet uit die vleisbene na die oppervlak van die pot dryf, vermeng word met die aromatiese stowwe en stadig die smaak daarvan versmelt. Kokke sal hierdie vet afneem en dit afsonderlik by die gereg voeg. Maar namate ramen meer verfyn word, het die skepping van aroma -olie ook gebeur, met presiese bestanddele wat die vet se geur versterk.

Die bestanddele wat in aroma -olie gebruik word, kan aansienlik wissel. Alliums, soos knoffel, uie of groen uie, of 'n bestanddeel soos gemmer, bevat vetoplosbare geurverbindings wat maklik in vet opgeneem word. Dit is waarom knoffelbotter so lekker smaak: Al die knoffelgeur smeek feitlik om hom te onderwerp aan die vet waarin dit opgeskort is.

Maar u kan ook olies maak van ander aromate. Soos met baie ander ramen -komponente, is hier nie baie reëls nie. Chilis, speserye, klein gedroogde sardientjies (niboshi), of selfs garnale. Dit moet net 'n gegeurde olie wees!

Vanuit my perspektief word die bestanddele wat vir die aroma -olie gebruik word, gekies om te help met lae smaak. Ek besef dat 'lae -geur' 'n jargon is wat baie sjefs gebruik, maar ek bedoel dit in 'n praktiese toepassing hier. Vir my beteken lae -smaak net om die essensie van 'n bestanddeel in verskillende vorme in 'n gereg te omhul, dikwels deur verskillende komponente.

Neem die lae ui. In 'n standaard ramengereg kan dit gestroop word terwyl dit op die oppervlak van die sop dobber en 'n sag soet noot in die basisvloeistof laat vloei. Maar dit kan ook in die tarra gekook of gebraai word (veral in miso -toedienings), of saam met die chashu gestoof word. Die byvoeging van olie met uiegeur is nog 'n ander kookmeganisme wat 'n sjef kan gebruik om die basiese "uie" -geur in te sluit, maar die smaak van die bestanddeel op 'n duidelike manier te toon.

Aroma -olie gaan oor lae -geur.

Dit is baie maklik om aroma -olie te maak, daarom is ek verbaas as dit nie in 'n bak ramen ingesluit is nie. En dit is ongelukkig dikwels die geval aan hierdie kant van die Stille Oseaan (as u dit in die VSA lees). Maar selfs in Japan sien jy dit nie altyd nie: tonkotsu-ramen in Hakata-styl is goedkoop goed, dikwels $ 4 per bak, en uiters yl, sodat hulle dikwels die olie heeltemal uitsluit. En miso-winkels in die ou skool in Hokkaido maak die 'olie' op bestelling deur varkvet in 'n wok met groente te gooi, die groente te karamelliseer en vinnig die vet in te gooi tydens die kook van die bak self.

Al wat u hoef te doen is om:

  1. Neem geurmiddels van u keuse
  2. Gooi dit in 'n kastrol met vet
  3. Kook dit tot die bruinheid/gaarheid/smaak wat jy wil
  4. Syg, druk op die aromate om al die gegeurde olie daarin te onttrek

Hierdie vet hou vir ewig in die yskas, en u kan dit vir feitlik alles gebruik. Amper bietjie gebraaide rys, braai hoender daarin, maak selfs 'n slaaisous daarmee.

U kan hierdie metode gebruik met feitlik enige bestanddeel wat u wil. Dit is die wonderlike deel daarvan, die metode verander nie veel nie, net die bestanddele. As ek resepte vir aroma -olie op Reddit skryf, vind ek dat my stappe amper dieselfde is. Sommige mense sal redeneer dat u u temperatuur moet aanpas na gelang van die bestanddele wat gebruik word, of selfs sous-vide voor te berei vir maksimum presisie van die temperatuur-maar regtig, ons verdeel hare hier.

Daar is egter 'n interessante verdeling in aroma -olie resepte. Die meeste vette wat in aroma -olie gebruik word, is óf versadigde vette (soos vette van diere) óf onversadigde vette (soos plantaardige olie). U kan enige olie gebruik wat u wil, maar dit is twee verskillende tipes. En hulle het 'n paar inherente verskille wat opgemerk moet word.

Vir die eerste keer is versadigde vette stewig by kamertemperatuur. Dit beteken dat hulle op die oppervlak van die sop 'n dowwer voorkoms het, en dat hulle viskoseer word terwyl hulle afkoel. As dit in te veel hoeveelhede gebruik word, kan dit 'n vel op die oppervlak van die finale bak vorm. Dus, gesmelte dierlike vette moet effens verhit word voordat dit bygevoeg word, en u sal sien dat sommige restaurante hul olies in stoomtafels hou vir hierdie doel. Die voordeel van die gebruik van versadigde vet van diere, soos varkvet of hoendervet, is dat die vet ekstra geur het.

Onversadigde vette, soos plantaardige olie, skep wonderlike borrels vet op die oppervlak, en dit skyn besonder helder. Maar die smaak is meestal baie neutraal (sesamolie is natuurlik 'n uitsondering, maar u wil miskien nie die smaak in u laaste bak hê nie).

Die derde opsie is om te doen wat ek doen: Meng 'n diervet met 'n onversadigde vet. Dan kry u die beste van twee wêrelde: goeie geur en 'n minder viskose tekstuur. Om u 'n idee te gee van hoe dit kan lyk, is 'n uiters veelsydige resep vir groen ui -olie hieronder. Dit bevat drie bestanddele en pas by feitlik enige ramengereg waaraan u kan dink, aangesien u ook 'n paar dun skywe rou ui bo -op die bak kan gooi.


Aroma -olie 101: Waarom ramen baat as u meer vet byvoeg

Die laaste keer dat ons ramen bespreek het, het ons ingegaan in die wêreld van tarra, die ontwykende geheime sous wat verantwoordelik is vir die geur van ramenbouillon. Maar daar is nog 'n belangrike komponent van ramen waaroor daar selde gepraat word. En dit, my noedelliefde vriende, is aroma -olie.

'Olie' hier is 'n verkeerde benaming, want dit moet eintlik net 'vet' wees. Aromatiese vet. Byna alle moderne ramen bevat 'n vorm van ekstra vet wat bo -op die bak is.

Die kans is groot dat as u na 'n bakramen kyk, u die oorvloedige voorkoms van aroma -olie gesien het. Klein druppeltjies, weerkaatsende lig, dans op die oppervlak van die sop terwyl jy jou lepel in die bak gooi vir die eerste sluk. Dit is majestueuse dinge.

Arom uit olie is ook 'n ander rede waarom ramen nie juis goed vir jou is nie - ramen, om dit saggies te stel, is kalorie -digte goed, en die beslag van die lekker vet dra net by tot jou kalorie -rekening. Maar die belangrikheid van vet vir die gereg kan nie misgekyk word deur die een of ander vorm vet by te voeg nie, 'n ramenwinkel voeg kompleksiteit, geur en mondgevoel by hul bak.

'N Aantal produktiewe Japannese ramenkokke met wie ek hieroor gepraat het, sal ook argumenteer dat vet die sop help om beter by die noedels te bly. Hulle sê vet hou gretig vas aan die noedels en bedek dit oor klein druppeltjies waterbelaaide sous, en hang die sous op die noedels in terwyl hulle in die honger mond van die eetplek sleep.

Maar wie weet? Vir my lewe kon ek nie 'n wetenskaplike artikel hieroor vind nie. Maar uit persoonlike ervaring, is ramen met ekstra vet beter as ramen sonder. Vir my is dit 'n verpligte komponent. Ons moet dus praat oor aroma -olie.

Soos ons altyd doen, laat ons begin met 'n eenvoudige definisie: Wat is aroma -olie?

Eenvoudig gestel, aroma -olie is vet wat met bestanddele gekook is tot die punt dat die olie hul geure aanneem. Aroma -olie het hierdie unieke eienskap waar dit die bestaande geure elders in die bak kan versterk, terwyl dit terselfdertyd ander geure kan tem.

Aroma -olie is afgelei van die oorspronklike kookproses van sopmaak, waar die vet uit die vleisbene na die oppervlak van die pot dryf, vermeng word met die aromatiese stowwe en stadig die smaak daarvan versmelt. Kokke sal hierdie vet afneem en dit afsonderlik by die gereg voeg. Maar namate ramen meer verfyn word, het die skepping van aroma -olie ook gebeur, met presiese bestanddele wat die vet se geur versterk.

Die bestanddele wat in aroma -olie gebruik word, kan aansienlik wissel. Alliums, soos knoffel, uie of groen uie, of 'n bestanddeel soos gemmer, bevat vetoplosbare geurverbindings wat maklik in vet opgeneem word. Dit is waarom knoffelbotter so lekker smaak: Al die knoffelgeur smeek feitlik om hom te onderwerp aan die vet waarin dit opgeskort is.

Maar u kan ook olies maak van ander aromate. Soos met baie ander ramen -komponente, is hier nie baie reëls nie. Chilis, speserye, klein gedroogde sardientjies (niboshi), of selfs garnale. Dit moet net 'n gegeurde olie wees!

Vanuit my perspektief word die bestanddele wat vir die aroma -olie gebruik word, gekies om te help met lae smaak. Ek besef dat 'lae -geur' 'n jargon is wat baie sjefs gebruik, maar ek bedoel dit in 'n praktiese toepassing hier. Vir my beteken lae -smaak net om die essensie van 'n bestanddeel in verskillende vorme in 'n gereg te omhul, dikwels deur verskillende komponente.

Neem die lae ui. In 'n standaard ramengereg kan dit gestroop word terwyl dit op die oppervlak van die sop dobber en 'n sag soet noot in die basisvloeistof laat vloei. Maar dit kan ook in die tarra gekook of gebraai word (veral in miso -toedienings), of saam met die chashu gestoof word. Die byvoeging van olie met uiegeur is nog 'n ander kookmeganisme wat 'n sjef kan gebruik om die basiese "uie" -geur in te sluit, maar die smaak van die bestanddeel op 'n duidelike manier te toon.

Aroma -olie gaan oor lae -geur.

Dit is baie maklik om aroma -olie te maak, daarom is ek verbaas as dit nie in 'n bak ramen ingesluit is nie. En dit is ongelukkig dikwels die geval aan hierdie kant van die Stille Oseaan (as u dit in die VSA lees). Maar selfs in Japan sien jy dit nie altyd nie: tonkotsu-ramen in Hakata-styl is goedkoop goed, dikwels $ 4 per bak, en uiters yl, sodat hulle dikwels die olie heeltemal uitsluit. En miso-winkels in die ou skool in Hokkaido maak die 'olie' op bestelling deur varkvet in 'n wok met groente te gooi, die groente te karamelliseer en vinnig die vet in te gooi tydens die kook van die bak self.

Al wat u hoef te doen is om:

  1. Neem geurmiddels van u keuse
  2. Gooi dit in 'n kastrol met vet
  3. Kook dit tot die bruinheid/gaarheid/smaak wat jy wil
  4. Syg, druk op die aromate om al die gegeurde olie daarin te onttrek

Hierdie vet hou vir ewig in die yskas, en u kan dit vir feitlik alles gebruik. Amper bietjie gebraaide rys, braai hoender daarin, maak selfs 'n slaaisous daarmee.

U kan hierdie metode gebruik met feitlik enige bestanddeel wat u wil. Dit is die wonderlike deel daarvan, die metode verander nie veel nie, net die bestanddele. As ek resepte vir aroma -olie op Reddit skryf, vind ek dat my stappe amper dieselfde is. Sommige mense sal redeneer dat u u temperatuur moet aanpas na gelang van die bestanddele wat u gebruik, of dit selfs sous-vide moet berei vir maksimum temperatuur akkuraatheid-maar ons skei hare regtig hier.

Daar is egter 'n interessante skeiding in aroma -olie -resepte. Die meeste vette wat in aroma -olie gebruik word, is óf versadigde vette (soos vette van diere) óf onversadigde vette (soos plantaardige olie). U kan enige olie gebruik wat u wil, maar dit is twee verskillende tipes. En hulle het 'n paar inherente verskille wat opgemerk moet word.

Vir die eerste keer is versadigde vette stewig by kamertemperatuur. Dit beteken dat hulle op die oppervlak van die sop 'n dowwer voorkoms het, en dat hulle viskoseer word terwyl hulle afkoel. As dit in te veel hoeveelhede gebruik word, kan dit 'n vel op die oppervlak van die finale bak vorm. Dus, gesmelte dierlike vette moet effens verhit word voordat dit bygevoeg word, en u sal sien dat sommige restaurante hul olies in stoomtafels hou vir hierdie doel. Die voordeel van die gebruik van versadigde vet van diere, soos varkvet of hoendervet, is dat die vet ekstra geur het.

Onversadigde vette, soos plantaardige olie, skep wonderlike borrels vet op die oppervlak, en dit skyn besonder helder. Maar hulle is meestal baie neutraal van smaak (sesamolie is natuurlik 'n uitsondering, maar u wil miskien nie die smaak in u laaste bak hê nie).

Die derde opsie is om te doen wat ek doen: Meng 'n diervet met 'n onversadigde vet. Dan kry u die beste van twee wêrelde: goeie geur en 'n minder viskose tekstuur. Om u 'n idee te gee van hoe dit kan lyk, is 'n uiters veelsydige resep vir groen ui -olie hieronder. Dit bevat drie bestanddele en pas by feitlik enige ramengereg waaraan u kan dink, aangesien u waarskynlik ook dun skywe rou ui bo -op die bak kan gooi.


Aroma -olie 101: Waarom ramen baat as u meer vet byvoeg

Die laaste keer dat ons ramen bespreek het, het ons ingegaan in die wêreld van tarra, die ontwykende geheime sous wat verantwoordelik is vir die geur van ramenbouillon. Maar daar is nog 'n ander belangrike komponent van ramen waaroor daar selde gepraat word. En dit, my noedelliefde vriende, is aroma -olie.

'Olie' hier is 'n verkeerde benaming, want dit moet eintlik net 'vet' wees. Aromatiese vet. Byna alle moderne ramen bevat 'n vorm van ekstra vet wat bo -op die bak is.

Die kans is groot dat as u na 'n bakramen kyk, u die oorvloedige voorkoms van aroma -olie gesien het. Klein druppeltjies, weerkaatsende lig, dans op die oppervlak van die sop terwyl jy jou lepel in die bak gooi vir die eerste sluk. Dit is majestueuse dinge.

Arom uit olie is ook 'n ander rede waarom ramen nie juis goed vir jou is nie - ramen, om dit saggies te stel, is kalorie -digte dinge en om die smaaklike vet op te gooi, dra net by tot jou kalorie -rekening. Maar die belangrikheid van vet vir die gereg kan nie misgekyk word deur 'n vorm van vet by te voeg nie, 'n ramenwinkel voeg kompleksiteit, geur en mondgevoel by hul bak.

'N Aantal produktiewe Japannese ramenkokke met wie ek hieroor gepraat het, sal ook argumenteer dat vet die sop help om beter by die noedels te bly. Hulle sê vet hou gretig vas aan die noedels en bedek dit oor klein druppeltjies waterbelaaide sous, en hang die sous op die noedels in terwyl hulle in die honger mond van die eetplek sleep.

Maar wie weet? Vir my lewe kon ek nie 'n wetenskaplike artikel hieroor vind nie. Maar uit persoonlike ervaring, is ramen met ekstra vet beter as ramen sonder. Vir my is dit 'n verpligte komponent. Ons moet dus praat oor aroma -olie.

Soos ons altyd doen, laat ons begin met 'n eenvoudige definisie: Wat is aroma -olie?

Eenvoudig gestel, aroma -olie is vet wat met bestanddele gekook is tot die mate dat die olie hul geure aanneem. Aroma -olie het hierdie unieke eienskap waar dit die bestaande geure elders in die bak kan versterk, terwyl dit terselfdertyd ander geure kan tem.

Aroma -olie is afgelei van die oorspronklike kookproses van sopmaak, waar die vet uit die vleisbene na die oppervlak van die pot dryf, vermeng word met die aromatiese stowwe en stadig die smaak daarvan versmelt. Kokke sal hierdie vet afneem en dit afsonderlik by die gereg voeg. Maar namate ramen meer verfyn word, het ook die skepping van aroma -olie, met presiese bestanddele, die vet se geur versterk.

Die bestanddele wat in aroma -olie gebruik word, kan aansienlik wissel. Alliums, soos knoffel, uie of groen uie, of 'n bestanddeel soos gemmer, bevat vetoplosbare geurverbindings wat maklik in vet opgeneem word. Dit is waarom knoffelbotter so lekker smaak: Al die knoffelgeur smeek feitlik om hom te onderwerp aan die vet waarin dit opgeskort is.

Maar u kan ook olies maak van ander aromate. Soos met baie ander ramen -komponente, is hier nie baie reëls nie. Chilis, speserye, klein gedroogde sardientjies (niboshi), of selfs garnale. Dit moet net 'n gegeurde olie wees!

Vanuit my perspektief word die bestanddele wat vir die aroma -olie gebruik word, gekies om te help met lae smaak. Ek besef dat 'lae -geur' 'n jargon is wat baie sjefs gebruik, maar ek bedoel dit in 'n praktiese toepassing hier. Vir my beteken lae -smaak net om die essensie van 'n bestanddeel in verskillende vorme in 'n gereg te omhul, dikwels deur verskillende komponente.

Neem die lae ui. In 'n standaard ramengereg kan dit gestroop word terwyl dit op die oppervlak van die sop dobber en 'n sag soet noot in die basisvloeistof laat vloei. Maar dit kan ook in die tarra gekook of gebraai word (veral in miso -toedienings), of saam met die chashu gebraai. Die byvoeging van olie met uiegeur is nog 'n ander kookmeganisme wat 'n sjef kan gebruik om die basiese "uie" -geur in te sluit, maar die smaak van die bestanddeel op 'n duidelike manier te toon.

Aroma -olie gaan oor lae -geur.

Dit is baie maklik om aroma -olie te maak, daarom is ek verbaas as dit nie in 'n bak ramen ingesluit is nie. En dit is ongelukkig dikwels die geval aan hierdie kant van die Stille Oseaan (as u dit in die VSA lees). Maar selfs in Japan sien jy dit nie altyd nie: tonkotsu-ramen in Hakata-styl is goedkoop goed, dikwels $ 4 per bak, en uiters yl, sodat hulle dikwels die olie heeltemal uitsluit. En miso-winkels in die ou skool in Hokkaido maak die 'olie' op bestelling deur varkvet in 'n wok met groente te gooi, die groente te karamelliseer en vinnig die vet in te gooi tydens die kook van die bak self.

Al wat u hoef te doen is om:

  1. Neem geurmiddels van u keuse
  2. Gooi dit in 'n kastrol met vet
  3. Kook dit tot die bruinheid/gaarheid/smaak wat jy wil
  4. Syg, druk op die aromate om al die gegeurde olie daarin te onttrek

Hierdie vet hou vir ewig in die yskas, en u kan dit vir feitlik alles gebruik. Amper bietjie gebraaide rys, braai hoender daarin, maak selfs 'n slaaisous daarmee.

U kan hierdie metode gebruik met feitlik enige bestanddeel wat u wil. Dit is die wonderlike deel daarvan, die metode verander nie veel nie, net die bestanddele. As ek resepte vir aroma -olie op Reddit skryf, vind ek dat my stappe amper dieselfde is. Sommige mense sal redeneer dat u u temperatuur moet aanpas na gelang van die bestanddele wat u gebruik, of dit selfs sous-vide moet berei vir maksimum temperatuur akkuraatheid-maar ons skei hare regtig hier.

Daar is egter 'n interessante verdeling in aroma -olie resepte. Die meeste vette wat in aroma -olie gebruik word, is óf versadigde vette (soos vette van diere) óf onversadigde vette (soos plantaardige olie). U kan enige olie gebruik wat u wil, maar dit is twee verskillende tipes. En hulle het 'n paar inherente verskille wat opgemerk moet word.

Vir die eerste keer is versadigde vette stewig by kamertemperatuur. Dit beteken dat hulle op die oppervlak van die sop 'n dowwer voorkoms het, en dat hulle viskoseer word terwyl hulle afkoel. As dit in te veel hoeveelhede gebruik word, kan dit 'n vel op die oppervlak van die finale bak vorm. Dus, gesmelte dierlike vette moet effens verhit word voordat dit bygevoeg word, en u sal sien dat sommige restaurante hul olies in stoomtafels hou vir hierdie doel. Die voordeel van die gebruik van versadigde vet van diere, soos varkvet of hoendervet, is dat die vet ekstra geur het.

Onversadigde vette, soos plantaardige olie, skep wonderlike borrels vet op die oppervlak, en dit skyn besonder helder. Maar hulle is meestal baie neutraal van smaak (sesamolie is natuurlik 'n uitsondering, maar u wil miskien nie die smaak in u laaste bak hê nie).

Die derde opsie is om te doen wat ek doen: Meng 'n diervet met 'n onversadigde vet. Dan kry u die beste van twee wêrelde: goeie geur en 'n minder viskose tekstuur. Om u 'n idee te gee van hoe dit kan lyk, is 'n uiters veelsydige resep vir groen ui -olie hieronder. Dit bevat drie bestanddele en pas by feitlik enige ramengereg waaraan u kan dink, aangesien u ook 'n paar dun skywe rou ui bo -op die bak kan gooi.


Aroma -olie 101: Waarom ramen baat as u meer vet byvoeg

Die laaste keer dat ons ramen bespreek het, het ons ingegaan op die wêreld van tarra, die ontwykende geheime sous wat verantwoordelik is vir die geur van ramenbouillon. Maar daar is nog 'n belangrike komponent van ramen waaroor daar selde gepraat word. En dit, my noedelliefde vriende, is aroma -olie.

'Olie' hier is 'n verkeerde benaming, want dit moet eintlik net 'vet' wees. Aromatiese vet. Byna alle moderne ramen bevat 'n vorm van ekstra vet wat bo -op die bak is.

Die kans is groot dat as u na 'n bakramen kyk, u die oorvloedige voorkoms van aroma -olie gesien het. Klein druppeltjies, weerkaatsende lig, dans op die oppervlak van die sop terwyl jy jou lepel in die bak gooi vir die eerste sluk. Dit is majestueuse dinge.

Arom uit olie is ook 'n ander rede waarom ramen nie juis goed vir jou is nie - ramen, om dit saggies te stel, is kalorie -digte goed, en die beslag van die lekker vet dra net by tot jou kalorie -rekening. Maar die belangrikheid van vet vir die gereg kan nie misgekyk word deur die een of ander vorm vet by te voeg nie, 'n ramenwinkel voeg kompleksiteit, geur en mondgevoel by hul bak.

A number of prolific Japanese ramen cooks I’ve spoken to about this will also argue that fat helps the soup stick to the noodles better. They say fat eagerly adheres to the noodle and coats over small droplets of water-laden broth, suspending the broth on the noodle as they’re dragged up into the hungry mouth of the diner.

But who knows? For the life of me, I could not find a scholarly article on this. S peaking from personal experience, though, ramen with added fat is better than ramen without. To me, it is a mandatory component. So we gotta talk about aroma oil.

As we always do, let’s start with a simple definition: What constitutes aroma oil?

Simply put, aroma oil is fat that’s been cooked with ingredients to the point that the oil takes on their flavors. Aroma oil has this unique property where it can amplify existing flavors elsewhere in the bowl, while simultaneously taming other flavors.

Aroma oil is derived from the original cooking process of soup making, where the fat rendered from the meat bones floats to the surface of the pot, mingling with the aromatics and slowly infusing with their flavor. Cooks would skim this fat off and add it separately to the dish. But as ramen became more refined, so too did the creation of aroma oil, with precise ingredients bolstering the fat’s flavor.

The ingredients used in aroma oil can vary considerably. Alliums, such as garlic, onions, or green onions, or an ingredient like ginger, have fat-soluble flavor compounds that are readily captured in fat. This is why garlic butter tastes so dang good: All that garlic flavor practically begs to submit itself to the fat it’s suspended in.

But you can also make oils from other aromatics. As with a lot of other ramen components, there aren’t a ton of rules here. Chilis, spices, small dried sardines (niboshi), or even shrimp. It just has to be a flavored oil!

From my perspective, the ingredients used for the aroma oil are selected to help with layering flavor. I realize “layering flavor” is some buzzwordy jargon a lot of chefs use, but I mean it in a practical application here. For me, layering flavor just means encapsulating an ingredient’s essence in various forms within a dish, often through different components.

Take the lowly onion. In a standard ramen dish, it might be poached as it bobs on the surface of the soup, gently bleeding a softly sweet note into the base liquid. But it also might be boiled or fried in the tare (especially in miso applications), or braised with the chashu. Adding oil infused with onion flavor is yet another cooking mechanism a chef can use to include that base “onion” flavor, but showcasing that ingredient’s flavor in a distinct way.

Aroma oil is all about layering flavor.

Making aroma oil is stupidly easy, which is why I am befuddled when it isn’t included in a bowl of ramen. And such is often the case—unfortunately—on this side of the Pacific (assuming you’re reading this in the U.S.). But even in Japan you don’t always see it: Hakata-style tonkotsu ramen is low-priced stuff, often $4 a bowl, and extremely sparse, so they often exclude the oil entirely. And old-school miso shops in Hokkaido make the “oil” to order, by tossing lard into a wok with vegetables, caramelizing the vegetables and quickly infusing the fat during the cooking of the bowl itself.

To make aroma oil, all you have to do is:

  1. Take aromatics of your choice
  2. Toss them in a sauce pan with some fat
  3. Cook them until the brown-ness/doneness/flavor you like
  4. Strain, pressing on the aromatics to extract all the flavored oil within

This fat keeps for ages in the fridge and you can use it for basically anything. Amp up some fried rice , sear chicken in it, even make a salad dressing with it.

You can use this method with virtually any ingredients you like. That’s the wonderful part of it the method doesn’t change much, just the ingredients. When I write recipes for aroma oil on Reddit , I find my steps for making the oil are pretty much the same. Some folks will argue that you should adjust your temperatures depending on the ingredients used, or even prepare them sous-vide for maximum temperature precision—but really, we’re splitting hairs here.

However, there’s one interesting split in aroma oil recipes. Most fats used in aroma oil are either saturated fats (like fats rendered from animals) or unsaturated fats (like vegetable oil). You can use whatever oil you want, but these are two distinct types. And they have some inherent differences worth noting.

For one, saturated fats are solid at room temperature. This means on the surface of the soup they tend to have a duller appearance, and they’re more viscous as they cool. If used in too much quantity, they can form a skin on the surface of the final dish. So, rendered animal fats should be heated slightly before being added and you’ll see some restaurants keep their oils in steam tables for this purpose. The benefit of using a saturated fat from animals, like lard or chicken fat, is that the fat has additional flavor.

Unsaturated fats, such as vegetable oil, create wonderful little bubbles of fat on the surface, and they shine particularly brightly. But they’re very neutral in flavor most of the time (sesame oil is an exception of course, but you might not want that flavor in your final bowl).

The third option is to do what I do: Blend an animal fat with an unsaturated fat. Then you get the best of both worlds: good flavor and a less viscous texture. To give you an idea of what this might look like, below is an extremely versatile recipe for green onion oil. It has three ingredients and pairs with virtually any ramen dish you can think of, since you’re likely to also toss some thin slices of raw green onion on top of the bowl.


Aroma oil 101: Why ramen benefits when you add more fat

Last time we discussed ramen, we dove into the world of tare, the elusive secret sauce responsible for flavoring ramen broth . But there’s one other key component of ramen that rarely gets talked about. And that, my noodle loving friends, is aroma oil.

“Oil” here is sort of a misnomer because it really should just be “fat.” Aromatic fat. Almost all modern ramen includes some form of additional fat added to the top of the bowl.

Chances are when you look at a bowl ramen, you’ve seen aroma oil’s bountiful appearance. Little droplets, reflecting light, dancing on the surface of the soup as you dip your spoon into the bowl for that first sip. It’s majestic stuff.

Arom a oil is also another reason also why ramen isn’t exactly good for you—ramen, to put it mildly, is calorically dense stuff and ladling on the tasty fat only adds to your calorie bill. But the importance of fat to the dish can’t be overlooked by adding some form of fat, a ramen shop adds complexity, flavor, and mouthfeel to their bowl.

A number of prolific Japanese ramen cooks I’ve spoken to about this will also argue that fat helps the soup stick to the noodles better. They say fat eagerly adheres to the noodle and coats over small droplets of water-laden broth, suspending the broth on the noodle as they’re dragged up into the hungry mouth of the diner.

But who knows? For the life of me, I could not find a scholarly article on this. S peaking from personal experience, though, ramen with added fat is better than ramen without. To me, it is a mandatory component. So we gotta talk about aroma oil.

As we always do, let’s start with a simple definition: What constitutes aroma oil?

Simply put, aroma oil is fat that’s been cooked with ingredients to the point that the oil takes on their flavors. Aroma oil has this unique property where it can amplify existing flavors elsewhere in the bowl, while simultaneously taming other flavors.

Aroma oil is derived from the original cooking process of soup making, where the fat rendered from the meat bones floats to the surface of the pot, mingling with the aromatics and slowly infusing with their flavor. Cooks would skim this fat off and add it separately to the dish. But as ramen became more refined, so too did the creation of aroma oil, with precise ingredients bolstering the fat’s flavor.

The ingredients used in aroma oil can vary considerably. Alliums, such as garlic, onions, or green onions, or an ingredient like ginger, have fat-soluble flavor compounds that are readily captured in fat. This is why garlic butter tastes so dang good: All that garlic flavor practically begs to submit itself to the fat it’s suspended in.

But you can also make oils from other aromatics. As with a lot of other ramen components, there aren’t a ton of rules here. Chilis, spices, small dried sardines (niboshi), or even shrimp. It just has to be a flavored oil!

From my perspective, the ingredients used for the aroma oil are selected to help with layering flavor. I realize “layering flavor” is some buzzwordy jargon a lot of chefs use, but I mean it in a practical application here. For me, layering flavor just means encapsulating an ingredient’s essence in various forms within a dish, often through different components.

Take the lowly onion. In a standard ramen dish, it might be poached as it bobs on the surface of the soup, gently bleeding a softly sweet note into the base liquid. But it also might be boiled or fried in the tare (especially in miso applications), or braised with the chashu. Adding oil infused with onion flavor is yet another cooking mechanism a chef can use to include that base “onion” flavor, but showcasing that ingredient’s flavor in a distinct way.

Aroma oil is all about layering flavor.

Making aroma oil is stupidly easy, which is why I am befuddled when it isn’t included in a bowl of ramen. And such is often the case—unfortunately—on this side of the Pacific (assuming you’re reading this in the U.S.). But even in Japan you don’t always see it: Hakata-style tonkotsu ramen is low-priced stuff, often $4 a bowl, and extremely sparse, so they often exclude the oil entirely. And old-school miso shops in Hokkaido make the “oil” to order, by tossing lard into a wok with vegetables, caramelizing the vegetables and quickly infusing the fat during the cooking of the bowl itself.

To make aroma oil, all you have to do is:

  1. Take aromatics of your choice
  2. Toss them in a sauce pan with some fat
  3. Cook them until the brown-ness/doneness/flavor you like
  4. Strain, pressing on the aromatics to extract all the flavored oil within

This fat keeps for ages in the fridge and you can use it for basically anything. Amp up some fried rice , sear chicken in it, even make a salad dressing with it.

You can use this method with virtually any ingredients you like. That’s the wonderful part of it the method doesn’t change much, just the ingredients. When I write recipes for aroma oil on Reddit , I find my steps for making the oil are pretty much the same. Some folks will argue that you should adjust your temperatures depending on the ingredients used, or even prepare them sous-vide for maximum temperature precision—but really, we’re splitting hairs here.

However, there’s one interesting split in aroma oil recipes. Most fats used in aroma oil are either saturated fats (like fats rendered from animals) or unsaturated fats (like vegetable oil). You can use whatever oil you want, but these are two distinct types. And they have some inherent differences worth noting.

For one, saturated fats are solid at room temperature. This means on the surface of the soup they tend to have a duller appearance, and they’re more viscous as they cool. If used in too much quantity, they can form a skin on the surface of the final dish. So, rendered animal fats should be heated slightly before being added and you’ll see some restaurants keep their oils in steam tables for this purpose. The benefit of using a saturated fat from animals, like lard or chicken fat, is that the fat has additional flavor.

Unsaturated fats, such as vegetable oil, create wonderful little bubbles of fat on the surface, and they shine particularly brightly. But they’re very neutral in flavor most of the time (sesame oil is an exception of course, but you might not want that flavor in your final bowl).

The third option is to do what I do: Blend an animal fat with an unsaturated fat. Then you get the best of both worlds: good flavor and a less viscous texture. To give you an idea of what this might look like, below is an extremely versatile recipe for green onion oil. It has three ingredients and pairs with virtually any ramen dish you can think of, since you’re likely to also toss some thin slices of raw green onion on top of the bowl.


Aroma oil 101: Why ramen benefits when you add more fat

Last time we discussed ramen, we dove into the world of tare, the elusive secret sauce responsible for flavoring ramen broth . But there’s one other key component of ramen that rarely gets talked about. And that, my noodle loving friends, is aroma oil.

“Oil” here is sort of a misnomer because it really should just be “fat.” Aromatic fat. Almost all modern ramen includes some form of additional fat added to the top of the bowl.

Chances are when you look at a bowl ramen, you’ve seen aroma oil’s bountiful appearance. Little droplets, reflecting light, dancing on the surface of the soup as you dip your spoon into the bowl for that first sip. It’s majestic stuff.

Arom a oil is also another reason also why ramen isn’t exactly good for you—ramen, to put it mildly, is calorically dense stuff and ladling on the tasty fat only adds to your calorie bill. But the importance of fat to the dish can’t be overlooked by adding some form of fat, a ramen shop adds complexity, flavor, and mouthfeel to their bowl.

A number of prolific Japanese ramen cooks I’ve spoken to about this will also argue that fat helps the soup stick to the noodles better. They say fat eagerly adheres to the noodle and coats over small droplets of water-laden broth, suspending the broth on the noodle as they’re dragged up into the hungry mouth of the diner.

But who knows? For the life of me, I could not find a scholarly article on this. S peaking from personal experience, though, ramen with added fat is better than ramen without. To me, it is a mandatory component. So we gotta talk about aroma oil.

As we always do, let’s start with a simple definition: What constitutes aroma oil?

Simply put, aroma oil is fat that’s been cooked with ingredients to the point that the oil takes on their flavors. Aroma oil has this unique property where it can amplify existing flavors elsewhere in the bowl, while simultaneously taming other flavors.

Aroma oil is derived from the original cooking process of soup making, where the fat rendered from the meat bones floats to the surface of the pot, mingling with the aromatics and slowly infusing with their flavor. Cooks would skim this fat off and add it separately to the dish. But as ramen became more refined, so too did the creation of aroma oil, with precise ingredients bolstering the fat’s flavor.

The ingredients used in aroma oil can vary considerably. Alliums, such as garlic, onions, or green onions, or an ingredient like ginger, have fat-soluble flavor compounds that are readily captured in fat. This is why garlic butter tastes so dang good: All that garlic flavor practically begs to submit itself to the fat it’s suspended in.

But you can also make oils from other aromatics. As with a lot of other ramen components, there aren’t a ton of rules here. Chilis, spices, small dried sardines (niboshi), or even shrimp. It just has to be a flavored oil!

From my perspective, the ingredients used for the aroma oil are selected to help with layering flavor. I realize “layering flavor” is some buzzwordy jargon a lot of chefs use, but I mean it in a practical application here. For me, layering flavor just means encapsulating an ingredient’s essence in various forms within a dish, often through different components.

Take the lowly onion. In a standard ramen dish, it might be poached as it bobs on the surface of the soup, gently bleeding a softly sweet note into the base liquid. But it also might be boiled or fried in the tare (especially in miso applications), or braised with the chashu. Adding oil infused with onion flavor is yet another cooking mechanism a chef can use to include that base “onion” flavor, but showcasing that ingredient’s flavor in a distinct way.

Aroma oil is all about layering flavor.

Making aroma oil is stupidly easy, which is why I am befuddled when it isn’t included in a bowl of ramen. And such is often the case—unfortunately—on this side of the Pacific (assuming you’re reading this in the U.S.). But even in Japan you don’t always see it: Hakata-style tonkotsu ramen is low-priced stuff, often $4 a bowl, and extremely sparse, so they often exclude the oil entirely. And old-school miso shops in Hokkaido make the “oil” to order, by tossing lard into a wok with vegetables, caramelizing the vegetables and quickly infusing the fat during the cooking of the bowl itself.

To make aroma oil, all you have to do is:

  1. Take aromatics of your choice
  2. Toss them in a sauce pan with some fat
  3. Cook them until the brown-ness/doneness/flavor you like
  4. Strain, pressing on the aromatics to extract all the flavored oil within

This fat keeps for ages in the fridge and you can use it for basically anything. Amp up some fried rice , sear chicken in it, even make a salad dressing with it.

You can use this method with virtually any ingredients you like. That’s the wonderful part of it the method doesn’t change much, just the ingredients. When I write recipes for aroma oil on Reddit , I find my steps for making the oil are pretty much the same. Some folks will argue that you should adjust your temperatures depending on the ingredients used, or even prepare them sous-vide for maximum temperature precision—but really, we’re splitting hairs here.

However, there’s one interesting split in aroma oil recipes. Most fats used in aroma oil are either saturated fats (like fats rendered from animals) or unsaturated fats (like vegetable oil). You can use whatever oil you want, but these are two distinct types. And they have some inherent differences worth noting.

For one, saturated fats are solid at room temperature. This means on the surface of the soup they tend to have a duller appearance, and they’re more viscous as they cool. If used in too much quantity, they can form a skin on the surface of the final dish. So, rendered animal fats should be heated slightly before being added and you’ll see some restaurants keep their oils in steam tables for this purpose. The benefit of using a saturated fat from animals, like lard or chicken fat, is that the fat has additional flavor.

Unsaturated fats, such as vegetable oil, create wonderful little bubbles of fat on the surface, and they shine particularly brightly. But they’re very neutral in flavor most of the time (sesame oil is an exception of course, but you might not want that flavor in your final bowl).

The third option is to do what I do: Blend an animal fat with an unsaturated fat. Then you get the best of both worlds: good flavor and a less viscous texture. To give you an idea of what this might look like, below is an extremely versatile recipe for green onion oil. It has three ingredients and pairs with virtually any ramen dish you can think of, since you’re likely to also toss some thin slices of raw green onion on top of the bowl.


Aroma oil 101: Why ramen benefits when you add more fat

Last time we discussed ramen, we dove into the world of tare, the elusive secret sauce responsible for flavoring ramen broth . But there’s one other key component of ramen that rarely gets talked about. And that, my noodle loving friends, is aroma oil.

“Oil” here is sort of a misnomer because it really should just be “fat.” Aromatic fat. Almost all modern ramen includes some form of additional fat added to the top of the bowl.

Chances are when you look at a bowl ramen, you’ve seen aroma oil’s bountiful appearance. Little droplets, reflecting light, dancing on the surface of the soup as you dip your spoon into the bowl for that first sip. It’s majestic stuff.

Arom a oil is also another reason also why ramen isn’t exactly good for you—ramen, to put it mildly, is calorically dense stuff and ladling on the tasty fat only adds to your calorie bill. But the importance of fat to the dish can’t be overlooked by adding some form of fat, a ramen shop adds complexity, flavor, and mouthfeel to their bowl.

A number of prolific Japanese ramen cooks I’ve spoken to about this will also argue that fat helps the soup stick to the noodles better. They say fat eagerly adheres to the noodle and coats over small droplets of water-laden broth, suspending the broth on the noodle as they’re dragged up into the hungry mouth of the diner.

But who knows? For the life of me, I could not find a scholarly article on this. S peaking from personal experience, though, ramen with added fat is better than ramen without. To me, it is a mandatory component. So we gotta talk about aroma oil.

As we always do, let’s start with a simple definition: What constitutes aroma oil?

Simply put, aroma oil is fat that’s been cooked with ingredients to the point that the oil takes on their flavors. Aroma oil has this unique property where it can amplify existing flavors elsewhere in the bowl, while simultaneously taming other flavors.

Aroma oil is derived from the original cooking process of soup making, where the fat rendered from the meat bones floats to the surface of the pot, mingling with the aromatics and slowly infusing with their flavor. Cooks would skim this fat off and add it separately to the dish. But as ramen became more refined, so too did the creation of aroma oil, with precise ingredients bolstering the fat’s flavor.

The ingredients used in aroma oil can vary considerably. Alliums, such as garlic, onions, or green onions, or an ingredient like ginger, have fat-soluble flavor compounds that are readily captured in fat. This is why garlic butter tastes so dang good: All that garlic flavor practically begs to submit itself to the fat it’s suspended in.

But you can also make oils from other aromatics. As with a lot of other ramen components, there aren’t a ton of rules here. Chilis, spices, small dried sardines (niboshi), or even shrimp. It just has to be a flavored oil!

From my perspective, the ingredients used for the aroma oil are selected to help with layering flavor. I realize “layering flavor” is some buzzwordy jargon a lot of chefs use, but I mean it in a practical application here. For me, layering flavor just means encapsulating an ingredient’s essence in various forms within a dish, often through different components.

Take the lowly onion. In a standard ramen dish, it might be poached as it bobs on the surface of the soup, gently bleeding a softly sweet note into the base liquid. But it also might be boiled or fried in the tare (especially in miso applications), or braised with the chashu. Adding oil infused with onion flavor is yet another cooking mechanism a chef can use to include that base “onion” flavor, but showcasing that ingredient’s flavor in a distinct way.

Aroma oil is all about layering flavor.

Making aroma oil is stupidly easy, which is why I am befuddled when it isn’t included in a bowl of ramen. And such is often the case—unfortunately—on this side of the Pacific (assuming you’re reading this in the U.S.). But even in Japan you don’t always see it: Hakata-style tonkotsu ramen is low-priced stuff, often $4 a bowl, and extremely sparse, so they often exclude the oil entirely. And old-school miso shops in Hokkaido make the “oil” to order, by tossing lard into a wok with vegetables, caramelizing the vegetables and quickly infusing the fat during the cooking of the bowl itself.

To make aroma oil, all you have to do is:

  1. Take aromatics of your choice
  2. Toss them in a sauce pan with some fat
  3. Cook them until the brown-ness/doneness/flavor you like
  4. Strain, pressing on the aromatics to extract all the flavored oil within

This fat keeps for ages in the fridge and you can use it for basically anything. Amp up some fried rice , sear chicken in it, even make a salad dressing with it.

You can use this method with virtually any ingredients you like. That’s the wonderful part of it the method doesn’t change much, just the ingredients. When I write recipes for aroma oil on Reddit , I find my steps for making the oil are pretty much the same. Some folks will argue that you should adjust your temperatures depending on the ingredients used, or even prepare them sous-vide for maximum temperature precision—but really, we’re splitting hairs here.

However, there’s one interesting split in aroma oil recipes. Most fats used in aroma oil are either saturated fats (like fats rendered from animals) or unsaturated fats (like vegetable oil). You can use whatever oil you want, but these are two distinct types. And they have some inherent differences worth noting.

For one, saturated fats are solid at room temperature. This means on the surface of the soup they tend to have a duller appearance, and they’re more viscous as they cool. If used in too much quantity, they can form a skin on the surface of the final dish. So, rendered animal fats should be heated slightly before being added and you’ll see some restaurants keep their oils in steam tables for this purpose. The benefit of using a saturated fat from animals, like lard or chicken fat, is that the fat has additional flavor.

Unsaturated fats, such as vegetable oil, create wonderful little bubbles of fat on the surface, and they shine particularly brightly. But they’re very neutral in flavor most of the time (sesame oil is an exception of course, but you might not want that flavor in your final bowl).

The third option is to do what I do: Blend an animal fat with an unsaturated fat. Then you get the best of both worlds: good flavor and a less viscous texture. To give you an idea of what this might look like, below is an extremely versatile recipe for green onion oil. It has three ingredients and pairs with virtually any ramen dish you can think of, since you’re likely to also toss some thin slices of raw green onion on top of the bowl.


Aroma oil 101: Why ramen benefits when you add more fat

Last time we discussed ramen, we dove into the world of tare, the elusive secret sauce responsible for flavoring ramen broth . But there’s one other key component of ramen that rarely gets talked about. And that, my noodle loving friends, is aroma oil.

“Oil” here is sort of a misnomer because it really should just be “fat.” Aromatic fat. Almost all modern ramen includes some form of additional fat added to the top of the bowl.

Chances are when you look at a bowl ramen, you’ve seen aroma oil’s bountiful appearance. Little droplets, reflecting light, dancing on the surface of the soup as you dip your spoon into the bowl for that first sip. It’s majestic stuff.

Arom a oil is also another reason also why ramen isn’t exactly good for you—ramen, to put it mildly, is calorically dense stuff and ladling on the tasty fat only adds to your calorie bill. But the importance of fat to the dish can’t be overlooked by adding some form of fat, a ramen shop adds complexity, flavor, and mouthfeel to their bowl.

A number of prolific Japanese ramen cooks I’ve spoken to about this will also argue that fat helps the soup stick to the noodles better. They say fat eagerly adheres to the noodle and coats over small droplets of water-laden broth, suspending the broth on the noodle as they’re dragged up into the hungry mouth of the diner.

But who knows? For the life of me, I could not find a scholarly article on this. S peaking from personal experience, though, ramen with added fat is better than ramen without. To me, it is a mandatory component. So we gotta talk about aroma oil.

As we always do, let’s start with a simple definition: What constitutes aroma oil?

Simply put, aroma oil is fat that’s been cooked with ingredients to the point that the oil takes on their flavors. Aroma oil has this unique property where it can amplify existing flavors elsewhere in the bowl, while simultaneously taming other flavors.

Aroma oil is derived from the original cooking process of soup making, where the fat rendered from the meat bones floats to the surface of the pot, mingling with the aromatics and slowly infusing with their flavor. Cooks would skim this fat off and add it separately to the dish. But as ramen became more refined, so too did the creation of aroma oil, with precise ingredients bolstering the fat’s flavor.

The ingredients used in aroma oil can vary considerably. Alliums, such as garlic, onions, or green onions, or an ingredient like ginger, have fat-soluble flavor compounds that are readily captured in fat. This is why garlic butter tastes so dang good: All that garlic flavor practically begs to submit itself to the fat it’s suspended in.

But you can also make oils from other aromatics. As with a lot of other ramen components, there aren’t a ton of rules here. Chilis, spices, small dried sardines (niboshi), or even shrimp. It just has to be a flavored oil!

From my perspective, the ingredients used for the aroma oil are selected to help with layering flavor. I realize “layering flavor” is some buzzwordy jargon a lot of chefs use, but I mean it in a practical application here. For me, layering flavor just means encapsulating an ingredient’s essence in various forms within a dish, often through different components.

Take the lowly onion. In a standard ramen dish, it might be poached as it bobs on the surface of the soup, gently bleeding a softly sweet note into the base liquid. But it also might be boiled or fried in the tare (especially in miso applications), or braised with the chashu. Adding oil infused with onion flavor is yet another cooking mechanism a chef can use to include that base “onion” flavor, but showcasing that ingredient’s flavor in a distinct way.

Aroma oil is all about layering flavor.

Making aroma oil is stupidly easy, which is why I am befuddled when it isn’t included in a bowl of ramen. And such is often the case—unfortunately—on this side of the Pacific (assuming you’re reading this in the U.S.). But even in Japan you don’t always see it: Hakata-style tonkotsu ramen is low-priced stuff, often $4 a bowl, and extremely sparse, so they often exclude the oil entirely. And old-school miso shops in Hokkaido make the “oil” to order, by tossing lard into a wok with vegetables, caramelizing the vegetables and quickly infusing the fat during the cooking of the bowl itself.

To make aroma oil, all you have to do is:

  1. Take aromatics of your choice
  2. Toss them in a sauce pan with some fat
  3. Cook them until the brown-ness/doneness/flavor you like
  4. Strain, pressing on the aromatics to extract all the flavored oil within

This fat keeps for ages in the fridge and you can use it for basically anything. Amp up some fried rice , sear chicken in it, even make a salad dressing with it.

You can use this method with virtually any ingredients you like. That’s the wonderful part of it the method doesn’t change much, just the ingredients. When I write recipes for aroma oil on Reddit , I find my steps for making the oil are pretty much the same. Some folks will argue that you should adjust your temperatures depending on the ingredients used, or even prepare them sous-vide for maximum temperature precision—but really, we’re splitting hairs here.

However, there’s one interesting split in aroma oil recipes. Most fats used in aroma oil are either saturated fats (like fats rendered from animals) or unsaturated fats (like vegetable oil). You can use whatever oil you want, but these are two distinct types. And they have some inherent differences worth noting.

For one, saturated fats are solid at room temperature. This means on the surface of the soup they tend to have a duller appearance, and they’re more viscous as they cool. If used in too much quantity, they can form a skin on the surface of the final dish. So, rendered animal fats should be heated slightly before being added and you’ll see some restaurants keep their oils in steam tables for this purpose. The benefit of using a saturated fat from animals, like lard or chicken fat, is that the fat has additional flavor.

Unsaturated fats, such as vegetable oil, create wonderful little bubbles of fat on the surface, and they shine particularly brightly. But they’re very neutral in flavor most of the time (sesame oil is an exception of course, but you might not want that flavor in your final bowl).

The third option is to do what I do: Blend an animal fat with an unsaturated fat. Then you get the best of both worlds: good flavor and a less viscous texture. To give you an idea of what this might look like, below is an extremely versatile recipe for green onion oil. It has three ingredients and pairs with virtually any ramen dish you can think of, since you’re likely to also toss some thin slices of raw green onion on top of the bowl.


Aroma oil 101: Why ramen benefits when you add more fat

Last time we discussed ramen, we dove into the world of tare, the elusive secret sauce responsible for flavoring ramen broth . But there’s one other key component of ramen that rarely gets talked about. And that, my noodle loving friends, is aroma oil.

“Oil” here is sort of a misnomer because it really should just be “fat.” Aromatic fat. Almost all modern ramen includes some form of additional fat added to the top of the bowl.

Chances are when you look at a bowl ramen, you’ve seen aroma oil’s bountiful appearance. Little droplets, reflecting light, dancing on the surface of the soup as you dip your spoon into the bowl for that first sip. It’s majestic stuff.

Arom a oil is also another reason also why ramen isn’t exactly good for you—ramen, to put it mildly, is calorically dense stuff and ladling on the tasty fat only adds to your calorie bill. But the importance of fat to the dish can’t be overlooked by adding some form of fat, a ramen shop adds complexity, flavor, and mouthfeel to their bowl.

A number of prolific Japanese ramen cooks I’ve spoken to about this will also argue that fat helps the soup stick to the noodles better. They say fat eagerly adheres to the noodle and coats over small droplets of water-laden broth, suspending the broth on the noodle as they’re dragged up into the hungry mouth of the diner.

But who knows? For the life of me, I could not find a scholarly article on this. S peaking from personal experience, though, ramen with added fat is better than ramen without. To me, it is a mandatory component. So we gotta talk about aroma oil.

As we always do, let’s start with a simple definition: What constitutes aroma oil?

Simply put, aroma oil is fat that’s been cooked with ingredients to the point that the oil takes on their flavors. Aroma oil has this unique property where it can amplify existing flavors elsewhere in the bowl, while simultaneously taming other flavors.

Aroma oil is derived from the original cooking process of soup making, where the fat rendered from the meat bones floats to the surface of the pot, mingling with the aromatics and slowly infusing with their flavor. Cooks would skim this fat off and add it separately to the dish. But as ramen became more refined, so too did the creation of aroma oil, with precise ingredients bolstering the fat’s flavor.

The ingredients used in aroma oil can vary considerably. Alliums, such as garlic, onions, or green onions, or an ingredient like ginger, have fat-soluble flavor compounds that are readily captured in fat. This is why garlic butter tastes so dang good: All that garlic flavor practically begs to submit itself to the fat it’s suspended in.

But you can also make oils from other aromatics. As with a lot of other ramen components, there aren’t a ton of rules here. Chilis, spices, small dried sardines (niboshi), or even shrimp. It just has to be a flavored oil!

From my perspective, the ingredients used for the aroma oil are selected to help with layering flavor. I realize “layering flavor” is some buzzwordy jargon a lot of chefs use, but I mean it in a practical application here. For me, layering flavor just means encapsulating an ingredient’s essence in various forms within a dish, often through different components.

Take the lowly onion. In a standard ramen dish, it might be poached as it bobs on the surface of the soup, gently bleeding a softly sweet note into the base liquid. But it also might be boiled or fried in the tare (especially in miso applications), or braised with the chashu. Adding oil infused with onion flavor is yet another cooking mechanism a chef can use to include that base “onion” flavor, but showcasing that ingredient’s flavor in a distinct way.

Aroma oil is all about layering flavor.

Making aroma oil is stupidly easy, which is why I am befuddled when it isn’t included in a bowl of ramen. And such is often the case—unfortunately—on this side of the Pacific (assuming you’re reading this in the U.S.). But even in Japan you don’t always see it: Hakata-style tonkotsu ramen is low-priced stuff, often $4 a bowl, and extremely sparse, so they often exclude the oil entirely. And old-school miso shops in Hokkaido make the “oil” to order, by tossing lard into a wok with vegetables, caramelizing the vegetables and quickly infusing the fat during the cooking of the bowl itself.

To make aroma oil, all you have to do is:

  1. Take aromatics of your choice
  2. Toss them in a sauce pan with some fat
  3. Cook them until the brown-ness/doneness/flavor you like
  4. Strain, pressing on the aromatics to extract all the flavored oil within

This fat keeps for ages in the fridge and you can use it for basically anything. Amp up some fried rice , sear chicken in it, even make a salad dressing with it.

You can use this method with virtually any ingredients you like. That’s the wonderful part of it the method doesn’t change much, just the ingredients. When I write recipes for aroma oil on Reddit , I find my steps for making the oil are pretty much the same. Some folks will argue that you should adjust your temperatures depending on the ingredients used, or even prepare them sous-vide for maximum temperature precision—but really, we’re splitting hairs here.

However, there’s one interesting split in aroma oil recipes. Most fats used in aroma oil are either saturated fats (like fats rendered from animals) or unsaturated fats (like vegetable oil). You can use whatever oil you want, but these are two distinct types. And they have some inherent differences worth noting.

For one, saturated fats are solid at room temperature. This means on the surface of the soup they tend to have a duller appearance, and they’re more viscous as they cool. If used in too much quantity, they can form a skin on the surface of the final dish. So, rendered animal fats should be heated slightly before being added and you’ll see some restaurants keep their oils in steam tables for this purpose. The benefit of using a saturated fat from animals, like lard or chicken fat, is that the fat has additional flavor.

Unsaturated fats, such as vegetable oil, create wonderful little bubbles of fat on the surface, and they shine particularly brightly. But they’re very neutral in flavor most of the time (sesame oil is an exception of course, but you might not want that flavor in your final bowl).

The third option is to do what I do: Blend an animal fat with an unsaturated fat. Then you get the best of both worlds: good flavor and a less viscous texture. To give you an idea of what this might look like, below is an extremely versatile recipe for green onion oil. It has three ingredients and pairs with virtually any ramen dish you can think of, since you’re likely to also toss some thin slices of raw green onion on top of the bowl.



Kommentaar:

  1. Vallis

    Hierdie onderwerp is eenvoudig onvergelykbaar :), dit is vir my baie interessant)))

  2. Almer

    Het u vinnig met so 'n wedstrydlose frase vorendag gekom?

  3. Marius

    Uitstekende idee

  4. Andswarian

    It is remarkable, it is rather valuable answer



Skryf 'n boodskap