He of midnight pop-up kitchens Justin Holt discusses the finer points of ramen. While he gets fairly technical, throwing around terms like "emulsification" and "alkalinity," he promises that "if you can make chicken and dumplings, then you can make ramen." Look for Holt's ramen to make an appearance on the menu at Driftwood, where he recently took the position of sous chef. [Entree Dallas]
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