For me, crepes ain’t worth the stress to make fresh. Just buy a little pack from store and focus on filling is my go to.

  • @[email protected]
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    2611 months ago

    I spent 2 days cooking my first ramen broth, the tare, the marinated eggs and the garlic oil. It’s definitely a case of tripling the batch and freeze it because it takes a lot of work regardless of the quantity.

    • @AlfredEinstein
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      1111 months ago

      I don’t know if there is anything special about Ramen broth, but once you get used to the process, homemade bone broth is absolutely worth it.

      I get pork knee joints from the Asian market, bake them at about 400 for an hour, and simmer on the stove top for a couple of days. That broth is my winter staple.

      • @arin
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        711 months ago

        Just reading this opened my appetite

      • @[email protected]
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        311 months ago

        It definitely is worth it. You can tune it like you want, it is really more flavourful.

        But it does take a lot of time.