As others have suggested, lactose free milk is the best option. (which is just milk with a small amount of lactase. Your body naturally makes lactase, it’s not some kind of unnatural chemical).
However, if your GF has objections to lactase, soy milk is a great alternative. Soy milk foam is firmer than cow milk foam, but it tastes less sweet. You could add sugar to compensate, but I find I actually favor the taste over regular milk.
If you’re looking to get a similar texture to whole milk, your best bet is probably an alternative milk with a similar fat profile to whole milk. That’s what makes whole milk the ideal milk steam so nicely. Many alternative milk brands will have a “barista” version of their milk that is intended to steam as nicely as whole milk. In my own experience, these have had much better texture than lactose-free whole milks, but you might have to hunt for a brand with a flavor that your gf likes.
FYI, lactase is a complete solution for some, and does absolutely nothing to help others. That’s very likely the “unknown reason”.
Soy and rice milk both make a perfectly passable latte, for those blighted with intolerance for the to real thing. Like most milk alternates, it’s fantastic as soon as one has forgotten how good actual milk was.
That’s also not a great explanation, and doesn’t provide the “mechanical” desciption supposedly offered.
That flavor appears to be a combination of possibly 2 factors. Supposedly one contributing flavor is the burnt fuel from the flavor. I don’t believe that one because burnt fuel doesn’t taste good. The other, which is kind of mentioned by the post is the maillard and caramelization reactions in the food. I believe these are distinct from other preparations because the wok slightly burns the food. This process is only allowed briefly and in only very small areas since the contact area and time is minimized.
I guess you mean burnt food? Because burnt fuel in food is obviously not part of wok cooking, though some people swear that food cooked on wood/charcoal fired are the best.
The partial caramelisation part is true. If you look closely at professionally made fried noodles for example, you can really see bits of browning/crusting on the noodles. Just bits. Browning the whole ingredients to the point of having a golden brown crust all over, like bread, is not the goal.
Ultimately, for me at least, Wok Hay isn’t a flavour. Its a sensation. Seeing it as a flavour is one dimensional and a lot of things about it cannot be explained when limited only to that context.
It’s not a cookbook but you might appreciate The Way of Ramen on YouTube.
It’s a neat channel that is no nonsense and it does a good job of bringing restaurant methods to the home cook, a lot like YouTubers such as Ethan Chlebowski do.
Also, the YouTuber Alex did a Ramen series that’s pretty brilliant, working from beginner trying to improve packet ramen up to making his own noodles, really going deep.
Not a book but Adam Liaw did a short YouTube series called Ramen School. His videos are great. Relaxing and he explains the purpose of every process succinctly.
It’s a little americentric in what they expect you to have at your local store, but between amazon, a good specialty Asian store, and some creative experimenting you’ll find almost everything and might even find better adaptations.
Be prepared for a lot of reading to start with, as you follow the links to substitution lists, variants and deep dives in each component of the Ramen dish.
I have tried several, the ramen recipes are fantastic, and although they do aim for home style cooking (which is different from restaurant cooking), they definitely measure up with ramen I’ve had in Japan.
More than the recipes, JOC teaches how the dish is composed, meaning it’s very easy to the make your own versions with locally available ingredients and substitutes.
I don’t think I’ve found a better resource for Ramen yet, including the videos people link. What would you recommend for the best recipes?
I’ve always thought of u/Ramen_Lord’s ebook as the go-to. Essentially all aspects of ramen making are covered here. If you don’t want to make noodles, just buy chukamen at the store. If you don’t want to spend too much time making broth, make a shoyu ramen. Essentially you can choose to focus on what part of the dish you want to master and then move to the next until you are able to make a whole bowl from scratch (if that’s your goal).
I’m sure JOC’s recipe is great, but since ramen isn’t really a homestyle dish, to me it make sense to learn from a resource that isn’t focused on homestyle Japanese.
Final update. So it is necessary to cook the filling before hand. There’s just no way arround it. However, it’s not too bad, and is doable, just not as good as precooking.
Which, for a rhubarb blueberry pie, to keep the colors separted like this. One could cook the zucchini with the rhubarb, and then cook the blueberries separate. I do like the coloring of this. (was my second attempt for cooking the zucchini in the pie crust. I partially boiled the zucchini with ground ginger, the filled it in the bottom, and put the fruit on top. I had hoped the flavors would have blended in downwards. It did a bit, but still not as good as I hoped. Meh, nothing made in haste, nothing found in good taste, :smile:)
Shouldn’t be a problem while brewing. I’d just drape a towel over the top while it brews to prevent anything from getting into it.
We use a toddy system at work to make cold brew, and the lid has a bunch of holes in it, presumably to minimize condensation from doing a hot start. Just seal it up once you remove the grounds and it’s ready to drink.
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