clock menu more-arrow no yes mobile

Filed under:

Watch David Chang Make Ramen Stock Out of Freeze Dried Meat

New, 1 comment

How to build a better broth.

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.

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day