Temperature matters to how well you can make your ramen

We teach and cooking, following our Digital Cooking method. We have extensively discussed the importance of this method. Because managing all the recipes with precise numbers allows us to reproduce quality bowls of ramen with consistency, it helps us build strong offerings with ease. Cooking everything with precise numbers makes cooking operations easy to manage. At Yamato Ramen School, we develop recipes with clear sets of numbers and instructions for each component of ramen bowls. For example, we create a recipe for each type of toppings, charsiu (pork, chicken, etc.), flavored eggs, bamboos shoots, and others with ingredients, their weights, ratios, cooking temperature, time, storage temperature, etc. These numbers are set to bring out specific results in the finished products. So, following these recipes, you can create the same results and products over and over.
When cooking other components, such as base stocks and ramen soup, one of these variables, for example, temperature many aspects of your ramen.

Control temperature to make the kind of ramen desired

What kind of ramen do you want to make? For example, the bowl of ramen in the image is served with different types of charsiu (slices of meat). What they have in common is they were cooked at low temperatures. In traditional ramen cooking, charsiu tends to be hard and dry as it is cooked at a high temperature. Cooking meat at a high temperature may burn and dehydrate the meat if cooked for a long period of time. Even toppings can taste better by controlling temperature.

Similarly, depending on the type of ramen soup you want to make, we need to control temperature. If you are making light ramen soup, the kind of soup you see in the image, translucent or clear soup. On the other hand, if you want to make cloudy soup like the famous Hakata tonkotsu soup, then you need to control the cooking temperatures. Making base stocks cloudy, you would need to cook the stock at high heat with the temperature going over 96 degrees Celsius continuously for long hours. But if you want to make clear stock, you want to keep cooking the stock at a lower heat with the temperature hovering around 60-80 degrees Celsius.
And when you finish cooking your base stocks and store them in a refrigerator, they need to be cooled down below a certain temperature.

How do we measure cooking temperatures? We use different types of thermometers. There's very useful thermometers with great functions, such as time-alarm-temperature that alarms when the cooking temperature reaches a set point. You can also use the one with a extension cable and a thermometer stick that you can insert into a meat to get the core temperature. There are many types of thermometers on market. Please check and choose the one that suits your needs. And, this is a part of the Digital Cooking Method that we teach at this ONLINE Ramen School. You can start learning and making your own craft ramen today.

Temperature can ruin your ramen noodles too

When cooking noodles, the temperature is also very very important when it comes to serving great ramen noodles. For ramen noodles (made of wheat flours) to be fully cooked, the cooking water needs to be above a certain temperature. To put it simply, the water needs to be boiling when you start cooking fresh noodles. (The ideal cooking temperature for noodles is said to be 98 degrees Celsius.) If you put noodles in a cooker with water still on the way to boiling, then your noodles may not get cooked fully. So, your craft ramen noodles no matter how well made may get wasted because you didn't get the cooking temperature right.
To make and serve your craft ramen, you want to be able to control and manage temperatures. 

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