Taimeõli 101

Köögiviljad õlid on õlid, mis on ekstraheeritud seemnest või teraviljast, tavaliselt naftapõhise lahustiga, et saada praadimiseks, küpsetamiseks või hautamiseks vedelat rasva. Ligikaudu 42 protsenti seemnest on õli. Õlisid saab ka pressida, mis on traditsioonilisem mehaaniline viis õlide ekstraheerimiseks.

Kuidas osta:
Kõik taimeõlid on rikkalikud ja kergesti kättesaadavad, nii kodumaised kui ka imporditud. Ostke suurus, mida tarbite kuni kolme kuu jooksul pärast ostmist.

Sildi lugemine:
Otsige päritoluriiki, segu teiste rafineerimata või rafineeritud õlidega ja soovitatud kasutusviise.

Valikud:
Maisiõli on saadaval nii rafineeritud kui ka rafineerimata ning sellel on neutraalne maitse.
Palmiõlis (mitte palmiõli) on nii monoküllastunud kui ka küllastunud rasvu.
Rapsiõli on valmistatud rapsiseemnest; ja on üks populaarsemaid õlisid.
Saflooriõli on päevalilleõli sugulane; rafineerimata.
Viinamarjaseemneõli on universaalne õli.
Sojaõli on enim toodetud õli maailmas.

Kuidas kasutada:
Enamik neist õlidest on salatikastmete jaoks liiga õrnad (jääge salatite jaoks maitsvamate oliivi- või linaõlide juurde). Praadimiseks ja kastmeteks kerge kuni keskmise kuumuse jaoks kasutage rapsi, viinamarjaseemneid, safloori, päevalille või sojauba. Küpsetamiseks, praadimiseks, hautamiseks ja röstimiseks kasutage keskmise ja kõrge kuumuse jaoks maisi, viinamarjaseemneid, safloori, päevalille või sojauba. Grillimiseks ja friteerimiseks kasutage kõrge kuumuse saamiseks puuvillaseemneid, rapsi, maisi, viinamarjaseemneid, safloori, päevalille või sojauba.

Kuidas säilitada:
Taimeõlisid tuleks hoida originaalpurkides või klaaspudelites jahedas, pimedas kapis; ärge pange ahju ega muude toiduvalmistamisseadmete lähedusse, kuna õlid võivad rikkuda ja rääsuda. Külmutamine pole vajalik, kuid vastuvõetav. Värskendamiseks dekanteerige plastpudelitest keraamiliste või roostevabast terasest anumatesse.

Kasu tervisele:
Taimeõlid on supilusikatäis 120 kalorit, ei sisalda kolesterooli ja on 100 protsenti rasva.

Nutikam ostlemine:
Valage sisse pihustuspudelid, mis on mõeldud õlidele (vastasel juhul võib otsik ummistuda), et aidata portsjonit kontrollida ja piirata rasva ja kalorite kogust ning ühtlasemat õli jaotumist.

Veel 101 toote jaoks laadige alla meie nutikama ostlemise rakendus.


Aroomiõli 101: Miks on ramen kasulik, kui lisate rohkem rasva

Viimati, kui arutasime ramenit, sukeldusime taara maailma, mis on ramen -puljongi maitsestamise eest vastutav salajane kaste. Kuid ramenil on veel üks põhikomponent, millest räägitakse harva. Ja see, mu nuudleid armastavad sõbrad, on aroomiõli.

“Õli” on siin omamoodi vale, sest see peaks tõesti olema “paks”. Aromaatne rasv. Peaaegu kõik kaasaegsed ramenid sisaldavad kausi ülaosale mingisugust täiendavat rasva.

Võimalik, et kui vaatate kaussi ramenit, olete näinud aroomiõli rikkalikku välimust. Väikesed tilgad, mis peegeldavad valgust, tantsivad supi pinnal, kui kastate lusika kaussi selle esimese lonksu jaoks. See on majesteetlik värk.

Aroomõli on ka teine ​​põhjus, miks ramen teile täpselt ei sobi - ramen on pehmelt öeldes kaloritihe kraam ja maitsva rasva peale määrimine suurendab ainult teie kaloriarvet. Kuid rasva tähtsust toidule ei saa tähelepanuta jätta, lisades mingisugust rasva, ramenipood lisab nende kausile keerukust, maitset ja suutunnet.

Mitmed viljakad Jaapani ramen -kokad, kellega olen sellest rääkinud, väidavad samuti, et rasv aitab supil paremini nuudlite külge jääda. Nad ütlevad, et rasv hoiab innukalt nuudlit ja katab väikeste veega täidetud puljongitilkade kohal, peatades puljongi nuudlil, kui neid söögikoha näljasesse suhu tõmmatakse.

Aga kes teab? Elu jooksul ei leidnud ma selle kohta teaduslikku artiklit. Isiklikust kogemusest lähtudes on ramen, millele on lisatud rasva, parem kui ilma. Minu jaoks on see kohustuslik komponent. Nii et me peame rääkima aroomiõlist.

Nagu alati, alustame lihtsa määratlusega: mis on aroomiõli?

Lihtsamalt öeldes on aroomiõli rasv, mida on koostisainetega küpsetatud nii, et õli omandab nende maitse. Aroomiõlil on see ainulaadne omadus, kuna see võib mujal kausis olemasolevaid maitseid võimendada, samal ajal teisi maitseid taltsutades.

Aroomiõli on saadud supi valmistamise algsest toiduvalmistamisprotsessist, kus liha luudest sulatatud rasv hõljub poti pinnale, seguneb aromaatsete ainetega ja imendub aeglaselt nende maitsele. Kokad koorivad selle rasva maha ja lisavad selle nõudesse eraldi. Kuid kui ramen muutus rafineeritumaks, muutus ka aroomiõli loomine koos täpsete koostisosadega, mis tugevdasid rasva maitset.

Aroomiõlis kasutatavad koostisosad võivad oluliselt erineda. Alliumides, nagu küüslauk, sibul või roheline sibul, või sellises koostisaines nagu ingver, on rasvlahustuvaid maitseühendeid, mis on kergesti rasvasisaldusega. Sellepärast maitseb küüslauguvõi nii hästi: kõik see küüslaugu maitse praktiliselt palub end allutada rasvale, milles see on peatatud.

Aga õlisid saab valmistada ka teistest aromaatsetest ainetest. Nagu paljude teiste ramen -komponentide puhul, pole siin ka palju reegleid. Tšilli, vürtsid, väikesed kuivatatud sardiinid (niboshi) või isegi krevetid. See peab lihtsalt olema maitsestatud õli!

Minu vaatenurgast on aroomiõli jaoks kasutatud koostisosad valitud nii, et need aitaksid aroomi kihistada. Ma saan aru, et „kihiline maitse” on mõni moesõnaline žargoon, mida paljud kokad kasutavad, kuid ma mõtlen seda siin praktilises rakenduses. Minu jaoks tähendab maitse kihilisus lihtsalt koostisosa olemuse kapseldamist erinevates vormides, sageli erinevate komponentide kaudu.

Võtke alandlik sibul. Tavalises rameniroogas võib seda supi pinnale potsatades pošeerida, õrnalt pehmelt magusat nooti põhivedelikku veritsedes. Kuid seda võib ka taaras keeta või praadida (eriti miso -rakendustes) või hautada chashuga. Sibula maitsega infundeeritud õli lisamine on veel üks toiduvalmistamismehhanism, mida peakokk saab kasutada selle sibulamaitse lisamiseks, kuid selle koostisosa maitse eristaval viisil.

Aroomiõli eesmärk on kihiline maitse.

Aroomiõli valmistamine on tobedalt lihtne, mistõttu olen segaduses, kui seda rameni kausis ei ole. Ja nii on see kahjuks sageli Vaikse ookeani poolel (eeldusel, et loete seda USA -s). Kuid isegi Jaapanis ei näe te seda alati: Hakata stiilis tonkotsu ramen on madala hinnaga, sageli 4 dollarit kauss ja äärmiselt hõre, nii et need välistavad sageli õli. Ja Hokkaido vanakooli misopoed valmistavad “õli” eritellimusel, visates seapeki köögiviljadega wokki, karamelliseerides köögiviljad ja lisades rasva kiiresti kausi valmistamise ajal.

Aroomiõli valmistamiseks peate tegema ainult järgmist:

  1. Võtke oma valitud aroomi
  2. Viska need kastrulisse koos mõne rasvaga
  3. Küpseta neid, kuni sulle meeldib pruunikas/küpsus/maitse
  4. Kurna, vajutades aromaatseid aineid, et eraldada kogu maitsestatud õli

See rasv säilib külmikus aastaid ja seda saab kasutada põhimõtteliselt ükskõik mille jaoks. Võimendage praetud riisi, küpsetage selles kana, isegi valmistage sellest salatikaste.

Seda meetodit saate kasutada peaaegu kõigi koostisosadega, mis teile meeldivad. See on selle imeline osa, et meetod ei muuda palju, vaid koostisosad. Kui ma Redditile aroomiõli retsepte kirjutan, leian, et minu sammud õli valmistamiseks on üsna samad. Mõned inimesed väidavad, et peaksite oma temperatuure kohandama sõltuvalt kasutatud koostisosadest või isegi valmistama need sous-vide, et saavutada maksimaalne temperatuuri täpsus-kuid tegelikult jagame siin juukseid.

Siiski on aroomiõlide retseptides üks huvitav jaotus. Enamik aroomiõlis kasutatavaid rasvu on kas küllastunud rasvad (näiteks loomade rasvad) või küllastumata rasvad (näiteks taimeõli). Võite kasutada mis tahes õli, mida soovite, kuid need on kaks erinevat tüüpi. Ja neil on mõned loomupärased erinevused, mida tasub märkida.

Esiteks on küllastunud rasvad toatemperatuuril tahked. See tähendab, et supi pinnal on neil tavaliselt tuhmim välimus ja jahtudes on nad viskoossemad. Kui neid kasutatakse liiga palju, võivad need moodustada viimase tassi pinnale naha. Niisiis, sulatatud loomset rasva tuleks enne lisamist veidi kuumutada ja näete, et mõned restoranid hoiavad selleks õlisid aurulauas. Loomade küllastunud rasvade, näiteks searasva või kanarasva kasutamise eeliseks on see, et rasval on täiendav maitse.

Küllastumata rasvad, näiteks taimeõli, tekitavad pinnale imelisi väikseid rasvamulle ja need säravad eriti eredalt. Kuid nad on enamasti väga neutraalse maitsega (seesamiõli on muidugi erand, kuid te ei pruugi seda maitset oma viimasesse kaussi soovida).

Kolmas võimalus on teha seda, mida mina teen: segada loomsed rasvad küllastumata rasvadega. Siis saate mõlemast maailmast parima: hea maitse ja vähem viskoosne tekstuur. Et anda teile aimu, kuidas see välja võiks näha, on allpool äärmiselt mitmekülgne rohelise sibulaõli retsept. Sellel on kolm koostisosa ja paar peaaegu kõigi rameni roogadega, mida võite mõelda, sest tõenäoliselt viskate kausi peale ka õhukesed viilud toorest rohelist sibulat.


Aroomiõli 101: Miks on ramen kasulik, kui lisate rohkem rasva

Viimati, kui arutasime ramenit, sukeldusime taara maailma, mis on rameni puljongi maitsestamise eest vastutav salajane kaste. Kuid ramenil on veel üks põhikomponent, millest räägitakse harva. Ja see, mu nuudleid armastavad sõbrad, on aroomiõli.

"Õli" on siin omamoodi vale, sest see peaks tõesti olema "paks". Aromaatne rasv. Peaaegu kõik kaasaegsed ramenid sisaldavad kausi ülaosale mingisugust täiendavat rasva.

Võimalik, et kui vaatate kaussi ramenit, olete näinud aroomiõli rikkalikku välimust. Väikesed tilgad, mis peegeldavad valgust, tantsivad supi pinnal, kui kastate lusika kaussi selle esimese lonksu jaoks. See on majesteetlik värk.

Aroomõli on ka teine ​​põhjus, miks ramen teile täpselt ei sobi - ramen on pehmelt öeldes kaloritihe kraam ja maitsva rasva peale määrimine suurendab ainult teie kaloriarvet. Kuid rasva tähtsust toidule ei saa tähelepanuta jätta, lisades mingisugust rasva, ramenipood lisab nende kausile keerukust, maitset ja suutunnet.

Mitmed viljakad Jaapani ramen -kokad, kellega olen sellest rääkinud, väidavad samuti, et rasv aitab supil paremini nuudlite külge jääda. Nad ütlevad, et rasv kleepub innukalt nuudli külge ja katab väikeste veega täidetud puljongitilkade kohal, peatades puljongi nuudlil, kui need tõmmatakse söögikoha näljasesse suhu.

Aga kes teab? Elu jooksul ei leidnud ma selle kohta teaduslikku artiklit. Isiklikust kogemusest lähtudes on ramen, millele on lisatud rasva, parem kui ilma. Minu jaoks on see kohustuslik komponent. Nii et me peame rääkima aroomiõlist.

Nagu alati, alustame lihtsa määratlusega: mis on aroomiõli?

Lihtsamalt öeldes on aroomiõli rasv, mis on valmistatud koostisosadest nii, et õli omandab nende maitse. Aroomiõlil on see ainulaadne omadus, kuna see võib mujal kausis olemasolevaid maitseid võimendada, samal ajal teisi maitseid taltsutades.

Aroomiõli on saadud supi valmistamise algsest toiduvalmistamisprotsessist, kus liha luudest sulatatud rasv hõljub poti pinnale, seguneb aromaatsete ainetega ja imendub aeglaselt nende maitsele. Kokad koorivad selle rasva maha ja lisavad selle nõudesse eraldi. Kuid kui ramen muutus rafineeritumaks, muutus ka aroomiõli loomine koos täpsete koostisosadega, mis tugevdasid rasva maitset.

Aroomiõlis kasutatavad koostisosad võivad oluliselt erineda. Alliumides, nagu küüslauk, sibul või roheline sibul, või sellises koostisaines nagu ingver, on rasvlahustuvaid maitseühendeid, mis on kergesti rasvasse haaratavad. Sellepärast maitseb küüslauguvõi nii hästi: kõik see küüslaugu maitse praktiliselt palub end allutada rasvale, milles see on peatatud.

Aga õlisid saab valmistada ka teistest aromaatsetest ainetest. Nagu paljude teiste ramen -komponentide puhul, pole siin ka palju reegleid. Tšilli, vürtsid, väikesed kuivatatud sardiinid (niboshi) või isegi krevetid. See peab lihtsalt olema maitsestatud õli!

Minu vaatenurgast on aroomiõli jaoks kasutatud koostisosad valitud nii, et need aitaksid maitsestuda. Ma saan aru, et „kihiline maitse” on mõni moesõnaline žargoon, mida paljud kokad kasutavad, kuid ma mõtlen seda siin praktilises rakenduses. Minu jaoks tähendab maitse kihilisus lihtsalt koostisosa olemuse kapseldamist erinevates vormides, sageli erinevate komponentide kaudu.

Võtke alandlik sibul. Tavalises rameniroogas võib seda supi pinnale potsatades pošeerida, õrnalt pehmelt magusat nooti põhivedelikku veritsedes. Kuid seda võib ka taaras keeta või praadida (eriti miso -rakendustes) või hautada chashuga. Sibula maitsega infundeeritud õli lisamine on veel üks toiduvalmistamismehhanism, mida peakokk saab kasutada selle sibulamaitse lisamiseks, kuid selle koostisosa maitse eristaval viisil.

Aroomiõli eesmärk on kihiline maitse.

Aroomiõli valmistamine on tobedalt lihtne, mistõttu olen segaduses, kui seda rameni kausis ei ole. Ja kahjuks juhtub see sageli siinpool Vaikse ookeani piirkonda (eeldusel, et loete seda USA -s). Kuid isegi Jaapanis ei näe te seda alati: Hakata stiilis tonkotsu ramen on madala hinnaga kraam, sageli 4 dollarit kauss ja äärmiselt hõre, nii et need välistavad sageli õli. Ja Hokkaido vanakooli misopoed valmistavad “õli” eritellimusel, visates seapeki köögiviljadega wokki, karamelliseerides köögiviljad ja lisades rasva kiiresti kausi valmistamise ajal.

Aroomiõli valmistamiseks peate tegema ainult järgmist:

  1. Võtke oma valitud aroomi
  2. Viska need kastrulisse koos mõne rasvaga
  3. Küpseta neid, kuni sulle meeldib pruunikas/küpsus/maitse
  4. Kurna, vajutades aromaatseid aineid, et eraldada kogu maitsestatud õli

See rasv säilib külmikus aastaid ja seda saab kasutada põhimõtteliselt ükskõik mille jaoks. Võimendage praetud riisi, küpsetage selles kana, isegi valmistage sellest salatikaste.

Seda meetodit saate kasutada peaaegu kõigi koostisosadega, mis teile meeldivad. See on selle imeline osa, et meetod ei muuda palju, vaid koostisosad. Kui ma Redditile aroomiõli retsepte kirjutan, leian, et minu sammud õli valmistamiseks on üsna samad. Mõned inimesed väidavad, et peaksite oma temperatuure kohandama sõltuvalt kasutatud koostisosadest või isegi valmistama need sous-vide, et saavutada maksimaalne temperatuuri täpsus-kuid tegelikult jagame siin juukseid.

Siiski on aroomiõlide retseptides üks huvitav jaotus. Enamik aroomiõlis kasutatavaid rasvu on kas küllastunud rasvad (näiteks loomade rasvad) või küllastumata rasvad (näiteks taimeõli). Võite kasutada mis tahes õli, mida soovite, kuid need on kaks erinevat tüüpi. Ja neil on mõned loomupärased erinevused, mida tasub märkida.

Esiteks on küllastunud rasvad toatemperatuuril tahked. See tähendab, et supi pinnal on neil tavaliselt tuhmim välimus ja jahtudes on nad viskoossemad. Kui neid kasutatakse liiga palju, võivad need moodustada viimase tassi pinnale naha. Niisiis, sulatatud loomset rasva tuleks enne lisamist veidi kuumutada ja näete, et mõned restoranid hoiavad selleks õlisid aurulauas. Loomade küllastunud rasvade, näiteks searasva või kanarasva kasutamise eeliseks on see, et rasval on täiendav maitse.

Küllastumata rasvad, näiteks taimeõli, tekitavad pinnale imelisi väikseid rasvamulle ja need säravad eriti eredalt. Kuid nad on enamasti väga neutraalse maitsega (seesamiõli on muidugi erand, kuid te ei pruugi seda maitset oma viimasesse kaussi soovida).

Kolmas võimalus on teha seda, mida mina teen: segada loomsed rasvad küllastumata rasvadega. Siis saate mõlemast maailmast parima: hea maitse ja vähem viskoosne tekstuur. Et anda teile aimu, kuidas see välja võiks näha, on allpool äärmiselt mitmekülgne rohelise sibulaõli retsept. Sellel on kolm koostisosa ja paar peaaegu kõigi rameni roogadega, mida võite mõelda, sest tõenäoliselt viskate kausi peale ka õhukesed viilud toorest rohelist sibulat.


Aroomiõli 101: Miks on ramen kasulik, kui lisate rohkem rasva

Viimati, kui arutasime ramenit, sukeldusime taara maailma, mis on ramen -puljongi maitsestamise eest vastutav salajane kaste. Kuid ramenil on veel üks põhikomponent, millest räägitakse harva. Ja see, mu nuudleid armastavad sõbrad, on aroomiõli.

“Õli” on siin omamoodi vale, sest see peaks tõesti olema “paks”. Aromaatne rasv. Peaaegu kõik kaasaegsed ramenid sisaldavad kausi ülaosale mingisugust täiendavat rasva.

Võimalik, et kui vaatate kaussi ramenit, olete näinud aroomiõli rikkalikku välimust. Väikesed tilgad, mis peegeldavad valgust, tantsivad supi pinnal, kui kastate lusika kaussi selle esimese lonksu jaoks. See on majesteetlik värk.

Aroomõli on ka teine ​​põhjus, miks ramen teile täpselt ei sobi - ramen on pehmelt öeldes kaloritihe kraam ja maitsva rasva peale määrimine suurendab ainult teie kaloriarvet. Kuid rasva tähtsust toidule ei saa tähelepanuta jätta, lisades mingisugust rasva, ramenipood lisab nende kausile keerukust, maitset ja suutunnet.

Mitmed viljakad Jaapani ramen -kokad, kellega olen sellest rääkinud, väidavad samuti, et rasv aitab supil paremini nuudlite külge jääda. Nad ütlevad, et rasv kleepub innukalt nuudli külge ja katab väikeste veega täidetud puljongitilkade kohal, peatades puljongi nuudlil, kui need tõmmatakse söögikoha näljasesse suhu.

Aga kes teab? Elu jooksul ei leidnud ma selle kohta teaduslikku artiklit. Isiklikust kogemusest lähtudes on ramen, millele on lisatud rasva, parem kui ilma. Minu jaoks on see kohustuslik komponent. Nii et me peame rääkima aroomiõlist.

Nagu alati, alustame lihtsa määratlusega: mis on aroomiõli?

Lihtsamalt öeldes on aroomiõli rasv, mis on valmistatud koostisosadest nii, et õli omandab nende maitse. Aroomiõlil on see ainulaadne omadus, kuna see võib mujal kausis olemasolevaid maitseid võimendada, samal ajal teisi maitseid taltsutades.

Aroomiõli on saadud supi valmistamise algsest toiduvalmistamisprotsessist, kus liha luudest sulatatud rasv hõljub poti pinnale, seguneb aromaatsete ainetega ja imendub aeglaselt nende maitsele. Kokad koorivad selle rasva maha ja lisavad selle eraldi tassi. Kuid kui ramen muutus rafineeritumaks, muutus ka aroomiõli loomine koos täpsete koostisosadega, mis tugevdasid rasva maitset.

Aroomiõlis kasutatavad koostisosad võivad oluliselt erineda. Alliumides, nagu küüslauk, sibul või roheline sibul, või sellises koostisaines nagu ingver, on rasvlahustuvaid maitseühendeid, mis on kergesti rasvasisaldusega. Sellepärast maitseb küüslauguvõi nii hästi: kõik see küüslaugu maitse praktiliselt palub end allutada rasvale, milles see on peatatud.

Aga õlisid saab valmistada ka teistest aromaatsetest ainetest. Nagu paljude teiste ramen -komponentide puhul, pole siin ka palju reegleid. Tšilli, vürtsid, väikesed kuivatatud sardiinid (niboshi) või isegi krevetid. See peab lihtsalt olema maitsestatud õli!

Minu vaatenurgast on aroomiõli jaoks kasutatud koostisosad valitud nii, et need aitaksid maitsestuda. Ma saan aru, et „kihiline maitse” on mõni moesõnaline žargoon, mida paljud kokad kasutavad, kuid ma mõtlen seda siin praktilises rakenduses. Minu jaoks tähendab maitse kihilisus lihtsalt koostisosa olemuse kapseldamist erinevates vormides, sageli erinevate komponentide kaudu.

Võtke alandlik sibul. Tavalises rameniroogas võib seda supi pinnale potsatades pošeerida, veritsedes õrnalt pehmelt magusat nooti põhivedelikku. Kuid seda võib ka taaras keeta või praadida (eriti miso -rakendustes) või hautada chashuga. Sibula maitsega infundeeritud õli lisamine on veel üks toiduvalmistamismehhanism, mida peakokk saab kasutada selle sibulamaitse lisamiseks, kuid selle koostisosa maitse eristaval viisil.

Aroomiõli eesmärk on kihiline maitse.

Aroomiõli valmistamine on tobedalt lihtne, mistõttu olen segaduses, kui seda rameni kaussi ei lisata. Ja kahjuks juhtub see sageli siinpool Vaikse ookeani piirkonda (eeldusel, et loete seda USA -s). Kuid isegi Jaapanis ei näe te seda alati: Hakata stiilis tonkotsu ramen on madala hinnaga, sageli 4 dollarit kauss ja äärmiselt hõre, nii et need välistavad sageli õli. Ja Hokkaido vanakooli misopoed valmistavad “õli” eritellimusel, visates seapeki köögiviljadega wokki, karamelliseerides köögiviljad ja lisades rasva kiiresti kausi valmistamise ajal.

Aroomiõli valmistamiseks peate tegema ainult järgmist:

  1. Võtke oma valitud aroomi
  2. Viska need kastrulisse koos mõne rasvaga
  3. Küpseta neid, kuni sulle meeldib pruunikas/küpsus/maitse
  4. Kurna, vajutades aromaatseid aineid, et eraldada kogu maitsestatud õli

See rasv säilib külmikus aastaid ja seda saab kasutada põhimõtteliselt ükskõik mille jaoks. Võimendage praetud riisi, küpsetage selles kana, isegi valmistage sellest salatikaste.

Seda meetodit saate kasutada peaaegu kõigi koostisosadega, mis teile meeldivad. See on selle imeline osa, et meetod ei muuda palju, vaid koostisosad. Kui ma Redditile aroomiõli retsepte kirjutan, leian, et minu sammud õli valmistamiseks on üsna samad. Mõned inimesed väidavad, et peaksite oma temperatuure kohandama sõltuvalt kasutatud koostisosadest või isegi valmistama neid sous-vide, et saavutada maksimaalne temperatuuri täpsus-kuid tegelikult jagame siin juukseid.

Siiski on aroomiõlide retseptides üks huvitav jaotus. Enamik aroomiõlis kasutatavaid rasvu on kas küllastunud rasvad (näiteks loomade rasvad) või küllastumata rasvad (näiteks taimeõli). Võite kasutada mis tahes õli, mida soovite, kuid need on kaks erinevat tüüpi. Ja neil on mõned loomupärased erinevused, mida tasub märkida.

Esiteks on küllastunud rasvad toatemperatuuril tahked. See tähendab, et supi pinnal on neil tavaliselt tuhmim välimus ja jahtudes on nad viskoossemad. Kui neid kasutatakse liiga palju, võivad need moodustada viimase tassi pinnale naha. Niisiis, sulatatud loomset rasva tuleks enne lisamist veidi kuumutada ja näete, et mõned restoranid hoiavad selleks õlisid aurulauas. Loomade küllastunud rasvade, näiteks searasva või kanarasva kasutamise eeliseks on see, et rasval on täiendav maitse.

Küllastumata rasvad, näiteks taimeõli, tekitavad pinnale imelisi väikseid rasvamulle ja need säravad eriti eredalt. Kuid nad on enamasti väga neutraalse maitsega (seesamiõli on muidugi erand, kuid te ei pruugi seda maitset oma viimasesse kaussi soovida).

Kolmas võimalus on teha seda, mida mina teen: segada loomsed rasvad küllastumata rasvadega. Siis saate mõlemast maailmast parima: hea maitse ja vähem viskoosne tekstuur. Et anda teile aimu, kuidas see välja võiks näha, on allpool äärmiselt mitmekülgne rohelise sibulaõli retsept. Sellel on kolm koostisosa ja paarid praktiliselt kõigi rameniroogadega, mida võite mõelda, sest tõenäoliselt viskate kausi peale ka õhukesed viilud toorest rohelist sibulat.


Aroomiõli 101: Miks on ramen kasulik, kui lisate rohkem rasva

Viimati, kui arutasime ramenit, sukeldusime taara maailma, mis on ramen -puljongi maitsestamise eest vastutav salajane kaste. Kuid ramenil on veel üks põhikomponent, millest räägitakse harva. Ja see, mu nuudleid armastavad sõbrad, on aroomiõli.

"Õli" on siin omamoodi vale, sest see peaks tõesti olema "paks". Aromaatne rasv. Peaaegu kõik kaasaegsed ramenid sisaldavad kausi ülaosale mingisugust täiendavat rasva.

Võimalik, et kui vaatate kaussi ramenit, olete näinud aroomiõli rikkalikku välimust. Väikesed tilgad, mis peegeldavad valgust, tantsivad supi pinnal, kui kastate lusika kaussi selle esimese lonksu jaoks. See on majesteetlik värk.

Aroomõli on ka teine ​​põhjus, miks ramen teile täpselt ei sobi - ramen on pehmelt öeldes kaloritihe kraam ja maitsva rasva peale määrimine suurendab ainult teie kaloriarvet. Kuid rasva tähtsust toidule ei saa tähelepanuta jätta, lisades mingisugust rasva, ramenipood lisab nende kausile keerukust, maitset ja suutunnet.

Mitmed viljakad Jaapani ramen -kokad, kellega olen sellest rääkinud, väidavad samuti, et rasv aitab supil paremini nuudlite külge jääda. Nad ütlevad, et rasv hoiab innukalt nuudlit ja katab väikeste veega täidetud puljongitilkade kohal, peatades puljongi nuudlil, kui neid söögikoha näljasesse suhu tõmmatakse.

Aga kes teab? Elu jooksul ei leidnud ma selle kohta teaduslikku artiklit. Isiklikust kogemusest lähtudes on ramen, millele on lisatud rasva, parem kui ilma. Minu jaoks on see kohustuslik komponent. Nii et me peame rääkima aroomiõlist.

Nagu alati, alustame lihtsa määratlusega: mis on aroomiõli?

Lihtsamalt öeldes on aroomiõli rasv, mis on valmistatud koostisosadest nii, et õli omandab nende maitse. Aroomiõlil on see ainulaadne omadus, kuna see võib mujal kausis olemasolevaid maitseid võimendada, samal ajal teisi maitseid taltsutades.

Aroomiõli on saadud supi valmistamise algsest toiduvalmistamisprotsessist, kus liha luudest sulatatud rasv hõljub poti pinnale, seguneb aromaatsete ainetega ja imendub aeglaselt nende maitsele. Kokad koorivad selle rasva maha ja lisavad selle nõudesse eraldi. Kuid kui ramen muutus rafineeritumaks, muutus ka aroomiõli loomine koos täpsete koostisosadega, mis tugevdasid rasva maitset.

Aroomiõlis kasutatavad koostisosad võivad oluliselt erineda. Alliumides, nagu küüslauk, sibul või roheline sibul, või sellises koostisaines nagu ingver, on rasvlahustuvaid maitseühendeid, mis on kergesti rasvasisaldusega. Sellepärast maitseb küüslauguvõi nii hästi: kõik see küüslaugu maitse praktiliselt palub end allutada rasvale, milles see on peatatud.

Aga õlisid saab valmistada ka teistest aromaatsetest ainetest. Nagu paljude teiste ramen -komponentide puhul, pole siin ka palju reegleid. Tšilli, vürtsid, väikesed kuivatatud sardiinid (niboshi) või isegi krevetid. See peab lihtsalt olema maitsestatud õli!

Minu vaatenurgast on aroomiõli jaoks kasutatud koostisosad valitud nii, et need aitaksid maitsestuda. Ma saan aru, et „kihiline maitse” on mõni moesõnaline žargoon, mida paljud kokad kasutavad, kuid ma mõtlen seda siin praktilises rakenduses. Minu jaoks tähendab maitse kihilisus lihtsalt koostisosa olemuse kapseldamist erinevates vormides, sageli erinevate komponentide kaudu.

Võtke alandlik sibul. Tavalises rameniroogas võib seda supi pinnale potsatades pošeerida, veritsedes õrnalt pehmelt magusat nooti põhivedelikku. Kuid seda võib ka taaras keeta või praadida (eriti miso -rakendustes) või hautada chashuga. Sibula maitsega infundeeritud õli lisamine on veel üks toiduvalmistamismehhanism, mida peakokk saab kasutada selle sibulamaitse lisamiseks, kuid selle koostisosa maitse eristaval viisil.

Aroomiõli eesmärk on kihiline maitse.

Aroomiõli valmistamine on tobedalt lihtne, mistõttu olen segaduses, kui seda rameni kaussi ei lisata. Ja kahjuks juhtub see sageli siinpool Vaikse ookeani piirkonda (eeldusel, et loete seda USA -s). Kuid isegi Jaapanis ei näe te seda alati: Hakata stiilis tonkotsu ramen on madala hinnaga kraam, sageli 4 dollarit kauss ja äärmiselt hõre, nii et need välistavad sageli õli. Ja Hokkaido vanakooli misopoed valmistavad “õli” eritellimusel, visates seapeki köögiviljadega wokki, karamelliseerides köögiviljad ja lisades rasva kiiresti kausi valmistamise ajal.

Aroomiõli valmistamiseks peate tegema ainult järgmist:

  1. Võtke oma valitud aroomi
  2. Viska need kastrulisse koos mõne rasvaga
  3. Küpseta neid, kuni sulle meeldib pruunikas/küpsus/maitse
  4. Kurna, vajutades aromaatseid aineid, et eraldada kogu maitsestatud õli

See rasv säilib külmikus aastaid ja seda saab kasutada põhimõtteliselt ükskõik mille jaoks. Võimendage praetud riisi, küpsetage selles kana, isegi valmistage sellest salatikaste.

Seda meetodit saate kasutada peaaegu kõigi koostisosadega, mis teile meeldivad. See on selle imeline osa, et meetod ei muuda palju, vaid koostisosad. Kui ma Redditile aroomiõli retsepte kirjutan, leian, et minu sammud õli valmistamiseks on üsna samad. Mõned inimesed väidavad, et peaksite oma temperatuure kohandama sõltuvalt kasutatud koostisosadest või isegi valmistama neid sous-vide, et saavutada maksimaalne temperatuuri täpsus-kuid tegelikult jagame siin juukseid.

Siiski on aroomiõlide retseptides üks huvitav jaotus. Enamik aroomiõlis kasutatavaid rasvu on kas küllastunud rasvad (näiteks loomade rasvad) või küllastumata rasvad (näiteks taimeõli). Võite kasutada mis tahes õli, mida soovite, kuid need on kaks erinevat tüüpi. Ja neil on mõned loomupärased erinevused, mida tasub märkida.

Esiteks on küllastunud rasvad toatemperatuuril tahked. See tähendab, et supi pinnal on neil tavaliselt tuhmim välimus ja jahtudes on nad viskoossemad. Kui neid kasutatakse liiga palju, võivad need moodustada viimase tassi pinnale naha. Niisiis, sulatatud loomset rasva tuleks enne lisamist veidi kuumutada ja näete, et mõned restoranid hoiavad selleks õlisid aurulauas. Loomade küllastunud rasvade, näiteks searasva või kanarasva kasutamise eeliseks on see, et rasval on täiendav maitse.

Küllastumata rasvad, näiteks taimeõli, tekitavad pinnale imelisi väikseid rasvamulle ja need säravad eriti eredalt. Kuid nad on enamasti väga neutraalse maitsega (seesamiõli on muidugi erand, kuid te ei pruugi seda maitset oma viimasesse kaussi soovida).

Kolmas võimalus on teha seda, mida mina teen: segada loomsed rasvad küllastumata rasvadega. Siis saate mõlemast maailmast parima: hea maitse ja vähem viskoosne tekstuur. Et anda teile aimu, kuidas see välja võiks näha, on allpool äärmiselt mitmekülgne rohelise sibulaõli retsept. Sellel on kolm koostisosa ja paar peaaegu kõigi rameni roogadega, mida võite mõelda, sest tõenäoliselt viskate kausi peale ka õhukesed viilud toorest rohelist sibulat.


Aroomiõli 101: Miks on ramen kasulik, kui lisate rohkem rasva

Viimati, kui arutasime ramenit, sukeldusime taara maailma, mis on ramen -puljongi maitsestamise eest vastutav salajane kaste. Kuid ramenil on veel üks põhikomponent, millest räägitakse harva. Ja see, mu nuudleid armastavad sõbrad, on aroomiõli.

"Õli" on siin omamoodi vale, sest see peaks tõesti olema "paks". Aromaatne rasv. Peaaegu kõik kaasaegsed ramenid sisaldavad kausi ülaosale mingisugust täiendavat rasva.

Võimalik, et kui vaatate kaussi ramenit, olete näinud aroomiõli rikkalikku välimust. Väikesed tilgad, mis peegeldavad valgust, tantsivad supi pinnal, kui kastate lusika kaussi selle esimese lonksu jaoks. See on majesteetlik värk.

Aroomõli on ka teine ​​põhjus, miks ramen teile täpselt ei sobi - ramen on pehmelt öeldes kaloritihe kraam ja maitsva rasva peale määrimine suurendab ainult teie kaloriarvet. Kuid rasva tähtsust toidule ei saa tähelepanuta jätta, lisades mingisugust rasva, ramenipood lisab nende kausile keerukust, maitset ja suutunnet.

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.