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.

  • Croquette@sh.itjust.works
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    10 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@lemmy.world
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      10 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.