Re-Inventing Virtual Cooking Classes At The Cutting Edge Classroom Cooking School The Menu Pork Ramen With Hand Crafted Noodles
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
Class Date and Time: February 25, 2021, 3:15PM-4:45PM ET
Contact Person/Company: Sonjana Dalmiya, Uncommon Schools
Contact Phone Number: 301-800-5693
Contact Email: Sanjana.dalmiya@uncommonschools.org
Re-Inventing Virtual Cooking Classes At The
Cutting Edge Classroom Cooking School
The Menu
Pork Ramen With Hand Crafted Noodles
Email: jalunnijr@gmail.com
www.thecuttingedgeclassroom.com
https://www.facebook.com/Thecuttingedgeclassroom
https://www.twitter.com/cuttingedgeknox
https://www.instagram.com/thecuttingedgeclassroom
Class Date and Time: February 25, 2021, 3:15PM-4:45PM ET
Contact Person/Company: Sonjana Dalmiya, Uncommon Schools
Contact Phone Number: 301-800-5693
Contact Email: Sanjana.dalmiya@uncommonschools.org
Ingredient Shopping List
Below is a list of ingredients you’ll need to make the recipes in this packet. Please
reach out for substitution suggestions.
Proteins
4 oz roast pork or tofu
Produce
2 tsp ginger
3 tsp fresh garlic
1 oz shitake mushrooms
1 oz button mushrooms
½ cup scallions
Other vegetables for toppings optional (See recipe)
Dairy
2 eggs
Pantry Items
1 tbsp miso paste
Dry/Canned Goods
4 tbsp mirin
2 tsp sesame oil
5 tbsp soy sauce or tamari
2 cups chicken or vegetable stock or broth
Ramen noodles or ramen noodle recipe ingredients (Or rice noodles)
Email: jalunnijr@gmail.com
www.thecuttingedgeclassroom.com
https://www.facebook.com/Thecuttingedgeclassroom
https://www.twitter.com/cuttingedgeknox
https://www.instagram.com/thecuttingedgeclassroom
Class Date and Time: February 25, 2021, 3:15PM-4:45PM ET
Contact Person/Company: Sonjana Dalmiya, Uncommon Schools
Contact Phone Number: 301-800-5693
Contact Email: Sanjana.dalmiya@uncommonschools.org
Equipment Needed
Below is a list of tools you’ll need to make the recipes in this packet.
Cutlery
Knife and cutting board
Hand Tools/Gadgets
Vegetable peeler
Scraper or wooden spoon
tongs
Cookware
Sauce pan
Appliances
Stove and oven
Bakeware
Baking pan
Other
Serving bowl
Email: jalunnijr@gmail.com
www.thecuttingedgeclassroom.com
https://www.facebook.com/Thecuttingedgeclassroom
https://www.twitter.com/cuttingedgeknox
https://www.instagram.com/thecuttingedgeclassroomClass Date and Time: February 25, 2021, 3:15PM-4:45PM ET
Contact Person/Company: Sonjana Dalmiya, Uncommon Schools
Contact Phone Number: 301-800-5693
Contact Email: Sanjana.dalmiya@uncommonschools.org
Pre-Class Mise en Place and Notes
• Please gather all ingredients prior to class if you will be cooking along
• It is helpful to organize the ingredients by recipe on rimmed baking sheets if possible
• Please pre-measure ingredients
• Please prepare and marinate ramen eggs
• We encourage you to prep all your ingredients and cut all vegetables, fruits, and proteins
before class as it will allow you to have more time to listen and watch the instructor
• If making ramen noodles, have dough prepared and ready
Notes:
• At the end of this class you will have: 2 servings of delicious ramen
• Storing or freezing: Store in refrigerator for up to a week or freeze
Email: jalunnijr@gmail.com
www.thecuttingedgeclassroom.com
https://www.facebook.com/Thecuttingedgeclassroom
https://www.twitter.com/cuttingedgeknox
https://www.instagram.com/thecuttingedgeclassroomClass Date and Time: February 25, 2021, 3:15PM-4:45PM ET
Contact Person/Company: Sonjana Dalmiya, Uncommon Schools
Contact Phone Number: 301-800-5693
Contact Email: Sanjana.dalmiya@uncommonschools.org
Ramen Noodles (Alkaline Noodles)
Homemade Ramen Noodles are Easier to prepare than you could imagine. The idea that baking baking
soda “changes the phase” turning it from sodium bicarbonate into sodium carbonate—a more stable
alkaline salt. (A more strong and flavorful alkaline)
INGREDIENTS:
Makes 6 portions
• 3 Cups all‐purpose flour
• 4 tsp baked soda
• 1/2 Cup warm water
• 1/2 Cup cold water
Method:
1. Baked soda: Spread baking soda on a foil lined pan. Bake in 250°F oven for 1 hour.
2. Put warm water in a mixing bowl. Dissolve 4 teaspoons of the baked soda in it, then add the
cold water. Add the flour, stirring and mixing to form a crumbly, pebbly alliance, not exactly
a nice dough.
3. Turn dough onto work surface. Knead it together, working the dough for 5 full minutes.
Wrap the dough in plastic and let it rest at room temperature for 20minutes, then knead for
another 5 minutes. Rewrap the dough and put it in the fridge for at least 1 hour.
4. Divide the dough into portions about the size of a golf ball. Roll each portion out using a
pasta machine. Progress through the thickness settings one by one. The final thickness of
the noodles is up to you, as is the width and shape into which you cut them. Keep the
noodles floured to prevent them from sticking.
5. Cook the noodles in a deep pot with plenty of water. Noodles cut on the thinnest setting will
only need two and a half or three minutes to cook. Check the noodles regularly while
they’re cooking; if they stick together, rinse them under cold water immediately after
straining them from the pot to stop the cooking and rinse off any excess starch.
Email: jalunnijr@gmail.com
www.thecuttingedgeclassroom.com
https://www.facebook.com/Thecuttingedgeclassroom
https://www.twitter.com/cuttingedgeknox
https://www.instagram.com/thecuttingedgeclassroomClass Date and Time: February 25, 2021, 3:15PM-4:45PM ET
Contact Person/Company: Sonjana Dalmiya, Uncommon Schools
Contact Phone Number: 301-800-5693
Contact Email: Sanjana.dalmiya@uncommonschools.org
Homemade Miso Pork Ramen
Yield: 2 Servings
INGREDIENTS
• 4 oz roast pork tenderloin sliced thin (Or Tofu)
• 2 tsp sesame oil
• 2 tsp fresh ginger, minced
• 3 tsp fresh garlic, minced
• 3 tbsp soy sauce (Or tamari for gluten free)
• 2 tbsp mirin
• 2 cups rich chicken stock (Or vegetable stock)
• 1 oz shitake mushrooms and 1 oz button
• 1 tbsp miso paste
• 2 marinated egg (Optional)
• 1/2 cup scallions, sliced
• Ramen noodles cooked (Or rice noodles for gluten free) (Or store bought ramen noodles)
• optional: fresh jalapeño slices, for serving
• optional: Julienne carrot, sauteed bok choy, or other vegetables as toppings
INSTRUCTIONS
1. Roast the pork: Trim pork tenderloin and rub with olive oil. Season with salt, pepper, garlic, and
thyme. Pan sear and roast to an internal temperature of 145 degrees. Slice thin.
2. Make the ramen broth: Heat the sesame oil in a pot over medium heat and add garlic. brown.
Add the ginger and soften. Add soy sauce, miso paste, and mirin and stir. Cook for a minute. Add
the stock and bring to simmer for about 5 minutes. Add the mushrooms. Simmer gently for
another 4 minutes, and season with salt to taste if needed.
3. Assemble the ramen bowls: Chop the scallions and jalapeño (if using). Divide the noodles into a
bowl. Add ramen broth. Top with the pork, fresh scallions, jalapeño (Optional) and the egg
sliced in half length wise. Serve immediately.
Email: jalunnijr@gmail.com
www.thecuttingedgeclassroom.com
https://www.facebook.com/Thecuttingedgeclassroom
https://www.twitter.com/cuttingedgeknox
https://www.instagram.com/thecuttingedgeclassroomClass Date and Time: February 25, 2021, 3:15PM-4:45PM ET
Contact Person/Company: Sonjana Dalmiya, Uncommon Schools
Contact Phone Number: 301-800-5693
Contact Email: Sanjana.dalmiya@uncommonschools.org
Ramen Egg
Serves: Makes 2 Eggs
Ingredients
• 2 large eggs, refrigerated till Step 3
• 2 Tbsp. soy sauce (Or tamari for gluten free)
• 2 Tbsp. mirin
• 6 Tbsp. water
Instructions
1. Combine soy sauce, mirin and water in a bowl. Set aside.
2. Bring water to a boil in a medium saucepan. There should be enough water to cover
the eggs.
When boiling, take out the eggs from the refrigerator and carefully submerge the
eggs into water with a mesh strainer/skimmer or ladle.
Immediately reduce heat to maintain a simmer and cook the eggs for exact 7
minutes. Make sure the water is simmering, but not so hot that the eggs bounce
around.
After 7 minutes, immediately take out the eggs and soak in ice bath to stop them
from cooking further. Let them cool for 3 minutes.
The soft boiled eggs are not completely hardened so gently peel the eggs.
Put the eggs in the bowl of marinade. The eggs should be submerged. Let them
marinate for at least 3-4 hours in the refrigerator. I highly recommend marinating
overnight.
Take out the eggs and discard the marinade. Cut in halves to serve. Enjoy the eggs by
themselves or use them as ramen topping.
Email: jalunnijr@gmail.com
www.thecuttingedgeclassroom.com
https://www.facebook.com/Thecuttingedgeclassroom
https://www.twitter.com/cuttingedgeknox
https://www.instagram.com/thecuttingedgeclassroomYou can also read
