When NASA sent chef David Chang (Momofuku, New York City) a selection of freeze dried food, Chang decided to put the space age technology to use in his noodle bar kitchen. He explains: "screwing around with the concept of the freeze dried foods was the catalyst for making a better stock for our noodle bar. And to our surprise, it actually worked."
Freeze drying concentrates a food's flavor, so adding freeze dried chicken and pork — in powdered form — to a base broth creates a stock that could not be made by simply boiling bones. Watch Chang go through the process of making ramen stock in a pressure cooker with freeze dried meat and vegetables. It's a surprisingly speedy process, and one that bone broth enthusiasts might find useful.
Loading comments...