![little disc in ramen little disc in ramen](http://hungryandfit.com/wp-content/uploads/2013/05/photo-2-12-768x1024.jpg)
![little disc in ramen little disc in ramen](https://soranews24.com/wp-content/uploads/sites/3/2021/03/tenkaippin8.jpg)
In the meanwhile mix together your beef with your preferred seasoning. This should be, per side, about five minutes (or, a half episode of Adventure Time).
Little disc in ramen free#
Once they’re free from the bowl, and if none of the noodles broke free from the bun, place it in the pan for that noodly sizzle.Ĭook each “bun” until it’s golden brown on each side. Use your fingers and very, very delicately start peeling the “bun” off the bottom and then peel the rest off the bowl with your trusty spatula. Did it fall out? Nope, didn’t for me, either. Peel back the saran warp and flip over the bowl right on top of the pan. Now, the trickiest part is getting your ramen buns out of their molds. Heat up a pan with some neutral oil in it to medium-high. Pop those suckers in the fridge and let ‘em sit for, um, say 20 minutes? Or, as I did, two episodes of Adventure Time, which I’m now introducing as a unit of time. Get out a can of something dense- soup, beans, artisanal pickles if you want to double your chances to be featured in a Times style piece – and mash the ramen down into little patty-like discs, molding tightly with the bowl and saran wrap. Put equal amounts of ramen into each bowl and cover with saran wrap. Who needs a ramekin? Actually…who even knows what one is? I used little pie bowls but you can really use whatever is most convenient to hold the mold – cookie cutters, frisbees, telepathy, you name it. Apparently there are things called ramekins? But c’mon, it was miraculous when I reached the level of owning more than one pan, so I don’t have the kind of kitchen equipment that I have to Google the spelling for. Get out a shallow but relatively straight-sided and flat-bottomed bowl. Now we come to the tricky part: turning a loose assemblage of noodles into buns. Whisk an egg and then mix said eggy goodness into the noodly goodness for nooggly goodness. I used Beef Flavor, because duh, but if you want to have a hint of shrimp to your burger, be my incredibly weird guest. Once that’s done strain out the remnant liquid and let it cool down a bit. Just cook per the instructions on the packet. So let’s begin with what should be muscle memory for most of you guys – making ramen.
Little disc in ramen how to#
How do I know how to do this? I’m a self-taught cook and pretty, shall we say, fiscally challenged. So let’s get started with the this month’s Cronut, the ramen burger! If you don’t want to get up early on a Saturday and stand around for two hours to eat noodles and beef at 10am, here’s how you can make your own on a very literal ramen budget. A limited edition burger sandwiched between buns of fried ramen noodles, it’s one of the more inventive ways to kill yourself out there, but jeezum crow it is tasty. Smorgasburg only sells like 100 of these a day and the line is always out of control, which means getting one of these is harder than trying to keep a cat calm at a bath convention. The ramen burger: New York’s latest attempt to combine two foods into one food. Why wait on a line for hours when you could just make it yourself in minutes? Photo by Dan Cerutti