Placeholder Image

Subtitles section Play video

  • this video is brought to you by skill share.

  • Sully, this is Alexis.

  • I hope you guys are Well, I hope you guys are being safe.

  • I hope you guys are staying at home, but I'm differently.

  • I'm stuck at home.

  • I can't get out without a fight and permission.

  • Unfortunately, the studio is near my house, and basically I'm still craving foods.

  • I can't get my hands on the late disc raving being.

  • I'm not talking about instant ramen.

  • No, I'm talking about the city made big, savory bowl of ramen noodle swimming in flavorful broth.

  • That's what I'm craving for.

  • There is the broth blue rules, Sorry sauce flavor oil and then down toppings.

  • I don't have the tools.

  • I don't have the ingredients.

  • Is this about crying and just giving up on life all at once?

  • No, it's not.

  • It's about making the best out of what we've got.

  • I don't get what I'm going to use, but I'm gonna make vomit right.

  • So let's start with Element in Robin that takes the longest to cook the broth.

  • So let's get this out of the way immediately.

  • I don't have any main protein.

  • I don't have beef I don't have a whole chicken.

  • I don't have, like, a shoulder off book.

  • One thing I do have is this left of this far from everything that I cooked using vegetables in the past two weeks.

  • Just get everything out.

  • And then I've got you through the concept.

  • I got in mind, okay?

  • Leeks, fennel, sze parsley, Stokes, stems of tomato.

  • And the thing that nobody wants to eat.

  • Zucchini peelings of carrots, skins and pieces of orient.

  • Few stems of garlic.

  • If you think this is all cash, then why the hell does this smell?

  • Amazing.

  • I'm hungry smelling this right now.

  • Are you getting mad as the PS, the busy stones trimmings from a Parma harm?

  • This is gonna bring tones off flavor plus bit of gelatin, Parmesan cheese, rind back with flavors.

  • And these, hopefully is gonna make for a very rich balance.

  • Flavor fool.

  • Ramen broth.

  • Now, if you tell me this doesn't look appetizing, I'm not gonna blame you, But you still have to trust that this is gonna turn into an amazing broth.

  • That's for the broth down.

  • Now let's work on the toppings Instead, I'm gonna make a season.

  • So this is one.

  • And I'm thinking about three different topics being heavily inspired by even ramen ramen starting the U.

  • S.

  • A brilliant guy.

  • I'm gonna roast half a tomato in the office and this is full of caramelized onions.

  • Have sweet, toasted, charred caramelize flavor.

  • And I think this could work, replacing the slices off part 12 and three.

  • Let's do it now for the egg.

  • I'm gonna cook it for five minutes in order to keep the York Steel ready.

  • But the white, you know, firm enough the reason why I'm not going for six minutes and 30 seconds.

  • As I defined in a specific episode about ramen eggs in the past.

  • These are stopped at the moment that room temperature, like in real estate in the fridge.

  • I reckon they need more, but we are well, right.

  • So I stopped the cooking process with a bit of cold water.

  • P Be careful.

  • It's possible you never can afford to waste food, but especially in these times, not the inside of this egg is very, very soft.

  • And that's a good sign.

  • A very good sign.

  • I'm gonna show you a little trick.

  • Kitchen towel, a bit of water the kitchen tower is keeping the egg fully submerged at all time without using too much soy.

  • You don't waste chasing in caves of confinement.

  • I love you.

  • Loves me too.

  • I'm starting to get some nice colors on these.

  • Just stuck and see if it's going the right direction on with hand Union.

  • The leaks were gonna be a bit, but it's missing the roundness.

  • It is like a bit of sweetness at the moment.

  • I'm gonna use the juices from a can off.

  • A sweet count.

  • I don't try.

  • I'm never gonna I mean, who uses these juices?

  • Anyone?

  • Oh, yes, some port.

  • Why?

  • This is sweet.

  • This is flavor food ago.

  • Nice flavor profile.

  • And also the little kick.

  • Right.

  • So the next element of ramen in the next behemoth in this recipe ease making myself fresh Ramen noodles.

  • You didn't think I was gonna use instant ramen noodles?

  • You just need 100 gram flour and 40 grams of water principle of salt and a bit of any alkali like baking soda.

  • Now, in reality, things have a bit more complicated.

  • I don't have a dorm mixer here.

  • I don't have a a pastime mission.

  • So I'm gonna have to do it all by hand.

  • It's gonna be problematic.

  • And this is gonna be one hell of a workout.

  • Sometimes I wonder if I'm really cook over.

  • I just favor of the studio Sumer.

  • The studio has old offensive stuff in this kitchen.

  • Has nothing escape for even sake escape?

  • Is that too much to ask?

  • That's about 100 gram of flour.

  • Water, 40 grounds, Big pinch of sort.

  • Another pinch of this sodium carbonate.

  • What do you mean, Alex, you don't have anything at your kitchen.

  • You've got surgeon cabinet who are sodium carbonate.

  • Basically baked bicarb of soda for now are in the oven.

  • And then you've got this because of the low hydration, these do is gonna be very hard to make it come together.

  • So one of the things I do, usually I wrap it placing on the side and wait for like, 30 minutes.

  • The dough is gonna absorb all those little remaining Sze of water a bit better, and it's gonna make the whole thing softer and easier to work with.

  • So I should be working on the tar A sauce, but it's still a bit daunting to me.

  • s so I'm just gonna leave that on the site for them and instead, focus on the flavoring.

  • Vegas is a very simple seasoning and garlic or injured by from the garden, but also that complex wild flavor from season.

  • Don't let's get back to noodles fresh already much softer.

  • This one's better.

  • Be needing the shoot out of this stone for except imminent.

  • It's not over yet.

  • I think I'm close to the thickness that I want, Uh, absolutely stunning.

  • But there's nothing like meeting freshness.

  • Four of the five elements sort of the only remaining mornings that would have been avoiding straight from the stop curry sauce.

  • Every sortie, heavily Mommy based.

  • Sometimes you can get a bit complicated.

  • And that's why I decided to give a friend of my Skype code basically Mike setting over, also known as ramen Lord on Reddick, the oji source of information.

  • When you want, make ramen yourself.

  • So let's just give this guy a court.

  • Alex, what's up?

  • How are you, man?

  • This is crazy.

  • This is amazing to see you, man.

  • But this is the closest we've ever been to making a girl up to get there.

  • I know.

  • I want to trust me.

  • I've been using your material on the headed for a while, and I feel like these are the absolute most comprehensive 22 years when it comes to ramen that you can find online, at least in English.

  • Man, I appreciate that you're based in Chicago, right?

  • Correct.

  • So how's the situation?

  • Not get that?

  • I'm close to being mentally mad.

  • You made meatballs for two months.

  • I did.

  • You try and stay optimistic, and I feel like, Luckily, my job allows me to work from home, which is great and also my hobbies air all in the kitchen.

  • People are sending me pictures every day.

  • So Rahman peeves is People are taking those projects that are super difficult and doing them now.

  • So I'm walking on ramen.

  • At the moment I have limited food supplies, which doesn't mean I can't make ramen.

  • So I thought instead of following the recipe, I should follow the principle of rum.

  • This is maybe the biggest question that I get asked.

  • How do I make this without having to go crazy?

  • Finding ingredients that are really weird and bizarre, like that's a core question of modern Rahman making and Now what?

  • We have to hit it.

  • Can you make Rahman with just which that's the cooking that I love?

  • That's the thing that I do every night from my family when I just go back and I forgot to do the groceries inspired by even Hammond as well.

  • I'm gonna have a roasted tomato as topping tons of mommy.

  • It'll bleed a little bit into the sea.

  • You nice caramelized onions Replacing the xiaoshu Caramelized onions is actually smart onions when they cook down heavily, like to the point of heavy caramelization create a compound that is called MMP.

  • MMPI is denoted is interesting because it creates interesting, savory, meaty flavors on the palate toppings.

  • I think I've got a few once, but but I'm stuck on one specific thing, and I thought this yeah, entire usually is quite complicated, to be honest.

  • Yes, one of the things it's not.

  • It's complicated because we don't understand what we're aiming for with the town, eh?

  • But sure that it adds two things.

  • It had solidity, and it adds flavor and then optionally.

  • But almost always, it adds some form of glue tannic acid umami, if you will.

  • So what are your mommy Building ingredients combo is probably the big one, but meat has got tannic acid as well.

  • And then you have synergistic nucleotides, these air ingredients or components that essentially increase sensation of a tsunami on the palate.

  • Classic examples of this.

  • We're like mushrooms.

  • You have any dried mushrooms at your house at all?

  • Just talk as Morales Jeannie.

  • The other ones were the dried fish depot.

  • She is common, but you could use like anchovies.

  • They won't add any good, amicus it per se, but they will boost our ability to sense up them up.

  • In times when you have equal parts.

  • Well, I'm going to use anchovies and I'm gonna dilute them in some soy sauce.

  • There's lots of money.

  • And so I saw us already.

  • And the soy sauce will go well with a host of different soups that you make.

  • You have to play around with.

  • Keep thinking men.

  • You've chosen a difficult one.

  • If there was, there isn't the answer to this.

  • Trust me.

  • I would let you know if you passed by Paris and you accidentally started a ramen pop up.

  • Sto.

  • Alex, You know I was supposed to go to Paris And then this happened.

  • It was like I was planning on doing it.

  • I was like, We're going to Europe.

  • Greater message, Alex.

  • Two days before, it was just like, I don't know, we'll shoot some stupid video to show.

  • So, man, thank you so much.

  • Have a good one, man.

  • Hopefully that was helpful.

  • Yes, it waas Yeah, And be safe.

  • Okay.

  • Yeah.

  • Thanks.

  • Soy sauce, anchovies and can mushroom.

  • These are the boost sales.

  • This is the main source off Plutonic acid.

  • Put everything in a saucepan.

  • Reduce it down.

  • Terry.

  • Don't from the story goes So I haven't got any space aliens in my fridge.

  • So instead I'm using the very call off.

  • I think it can work.

  • Okay, twice.

  • School.

  • This different.

  • Wow.

  • But everything's ready, guys, I just need to boil the noodles and I can assemble this.

  • Okay, quick.

  • Well, about today's sponsor skills, teacher is an online learning community that house thousands of inspiring classes.

  • They cover many topics like illustration designed the activity off financing and obviously cooking skills.

  • Share classes include both video lessons, but also a real class project.

  • And that makes it inspiring.

  • Yes, but also very practical.

  • When it comes to actually learning a new skill.

  • At the moment.

  • I'm following two classes.

  • The 1st 1 is called Ink Drawing Techniques.

  • Brush Nip and Ben Style by Yuko Shimizu, who is a Japanese illustrator based in New York City.

  • Her inking work.

  • It's basically mine blowing.

  • I'm also following another class about productivity by Thomas Frank, who is a productivity know at least $10 a month.

  • Sketcher differently is affordable, especially considering that for this price you get unlimited access to all the classes.

  • The 1st 1000 of you guys to click the link in the description will get a two month free trial of premium membership so you can explore your creativity.

  • Thank you.

  • Skipped share for sponsoring this video.

  • Okay, back to ramen.

  • No, no, this'll looks absolutely stunning.

  • Oh, wow, That feels like I'm becoming me again.

  • It's sweet.

  • All the elements are balancing out.

  • I'm gonna be slipping into the end of this videos that as a bowl of ramen and definitely works both form a pleasure, but also a balance point of view.

  • Now, the most unexpected part of this pour the broth.

  • I did that as a gimmick at first just to prove my point.

  • But then it turned out to be so sweet and reduced and flavor.

  • Food, of course, needs a beat off taste and adjusting during the cooking process itself.

  • If you listen to what the broth has to tell you, that it definitely were blown away by this bowl of ramen blown away.

  • So I hope this little bowl of noodle brought a smile to your face because it definitely brought one to mine.

  • If you want me to cook something specific, please let me know in the comments Stand below.

  • Also, take your party.

  • It'd just let me know how you feel, how you're coping with the situation and let me know what you're cooking these days.

  • Be safe.

  • Stay at home.

  • Take care.

  • Bye bye.

this video is brought to you by skill share.

Subtitles and vocabulary

Operation of videos Adjust the video here to display the subtitles

B1 ramen broth flavor sauce soy caramelized

I Make Ramen From Scratch Using TRASH (ft. Ramen Lord)

  • 0