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this video is brought to you by skill share.
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Sully, this is Alexis.
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I hope you guys are Well, I hope you guys are being safe.
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I hope you guys are staying at home, but I'm differently.
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I'm stuck at home.
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I can't get out without a fight and permission.
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Unfortunately, the studio is near my house, and basically I'm still craving foods.
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I can't get my hands on the late disc raving being.
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I'm not talking about instant ramen.
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No, I'm talking about the city made big, savory bowl of ramen noodle swimming in flavorful broth.
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That's what I'm craving for.
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There is the broth blue rules, Sorry sauce flavor oil and then down toppings.
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I don't have the tools.
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I don't have the ingredients.
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Is this about crying and just giving up on life all at once?
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No, it's not.
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It's about making the best out of what we've got.
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I don't get what I'm going to use, but I'm gonna make vomit right.
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So let's start with Element in Robin that takes the longest to cook the broth.
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So let's get this out of the way immediately.
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I don't have any main protein.
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I don't have beef I don't have a whole chicken.
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I don't have, like, a shoulder off book.
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One thing I do have is this left of this far from everything that I cooked using vegetables in the past two weeks.
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Just get everything out.
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And then I've got you through the concept.
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I got in mind, okay?
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Leeks, fennel, sze parsley, Stokes, stems of tomato.
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And the thing that nobody wants to eat.
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Zucchini peelings of carrots, skins and pieces of orient.
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Few stems of garlic.
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If you think this is all cash, then why the hell does this smell?
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Amazing.
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I'm hungry smelling this right now.
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Are you getting mad as the PS, the busy stones trimmings from a Parma harm?
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This is gonna bring tones off flavor plus bit of gelatin, Parmesan cheese, rind back with flavors.
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And these, hopefully is gonna make for a very rich balance.
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Flavor fool.
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Ramen broth.
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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.
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That's for the broth down.
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Now let's work on the toppings Instead, I'm gonna make a season.
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So this is one.
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And I'm thinking about three different topics being heavily inspired by even ramen ramen starting the U.
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S.
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A brilliant guy.
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I'm gonna roast half a tomato in the office and this is full of caramelized onions.
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Have sweet, toasted, charred caramelize flavor.
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And I think this could work, replacing the slices off part 12 and three.
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Let's do it now for the egg.
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I'm gonna cook it for five minutes in order to keep the York Steel ready.
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But the white, you know, firm enough the reason why I'm not going for six minutes and 30 seconds.
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As I defined in a specific episode about ramen eggs in the past.
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These are stopped at the moment that room temperature, like in real estate in the fridge.
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I reckon they need more, but we are well, right.
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So I stopped the cooking process with a bit of cold water.
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P Be careful.
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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.
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And that's a good sign.
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A very good sign.
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I'm gonna show you a little trick.
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Kitchen towel, a bit of water the kitchen tower is keeping the egg fully submerged at all time without using too much soy.
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You don't waste chasing in caves of confinement.
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I love you.
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Loves me too.
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I'm starting to get some nice colors on these.
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Just stuck and see if it's going the right direction on with hand Union.
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The leaks were gonna be a bit, but it's missing the roundness.
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It is like a bit of sweetness at the moment.
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I'm gonna use the juices from a can off.
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A sweet count.
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I don't try.
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I'm never gonna I mean, who uses these juices?
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Anyone?
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Oh, yes, some port.
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Why?
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This is sweet.
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This is flavor food ago.
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Nice flavor profile.
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And also the little kick.
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Right.
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So the next element of ramen in the next behemoth in this recipe ease making myself fresh Ramen noodles.
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You didn't think I was gonna use instant ramen noodles?
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You just need 100 gram flour and 40 grams of water principle of salt and a bit of any alkali like baking soda.
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Now, in reality, things have a bit more complicated.
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I don't have a dorm mixer here.
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I don't have a a pastime mission.
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So I'm gonna have to do it all by hand.
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It's gonna be problematic.
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And this is gonna be one hell of a workout.
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Sometimes I wonder if I'm really cook over.
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I just favor of the studio Sumer.
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The studio has old offensive stuff in this kitchen.
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Has nothing escape for even sake escape?
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Is that too much to ask?
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That's about 100 gram of flour.
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Water, 40 grounds, Big pinch of sort.
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Another pinch of this sodium carbonate.
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What do you mean, Alex, you don't have anything at your kitchen.
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You've got surgeon cabinet who are sodium carbonate.
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Basically baked bicarb of soda for now are in the oven.
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And then you've got this because of the low hydration, these do is gonna be very hard to make it come together.
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So one of the things I do, usually I wrap it placing on the side and wait for like, 30 minutes.
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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.
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So I should be working on the tar A sauce, but it's still a bit daunting to me.
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s so I'm just gonna leave that on the site for them and instead, focus on the flavoring.
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Vegas is a very simple seasoning and garlic or injured by from the garden, but also that complex wild flavor from season.
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Don't let's get back to noodles fresh already much softer.
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This one's better.
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Be needing the shoot out of this stone for except imminent.
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It's not over yet.
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I think I'm close to the thickness that I want, Uh, absolutely stunning.
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But there's nothing like meeting freshness.
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Four of the five elements sort of the only remaining mornings that would have been avoiding straight from the stop curry sauce.
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Every sortie, heavily Mommy based.
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Sometimes you can get a bit complicated.
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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.
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When you want, make ramen yourself.
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So let's just give this guy a court.
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Alex, what's up?
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How are you, man?
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This is crazy.
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This is amazing to see you, man.
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But this is the closest we've ever been to making a girl up to get there.
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I know.
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I want to trust me.
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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.
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Man, I appreciate that you're based in Chicago, right?
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Correct.
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So how's the situation?
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Not get that?
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I'm close to being mentally mad.
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You made meatballs for two months.
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I did.
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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.
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People are sending me pictures every day.
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So Rahman peeves is People are taking those projects that are super difficult and doing them now.
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So I'm walking on ramen.
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At the moment I have limited food supplies, which doesn't mean I can't make ramen.
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So I thought instead of following the recipe, I should follow the principle of rum.
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This is maybe the biggest question that I get asked.
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How do I make this without having to go crazy?
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Finding ingredients that are really weird and bizarre, like that's a core question of modern Rahman making and Now what?
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We have to hit it.
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Can you make Rahman with just which that's the cooking that I love?
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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.
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I'm gonna have a roasted tomato as topping tons of mommy.
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It'll bleed a little bit into the sea.
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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.
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MMPI is denoted is interesting because it creates interesting, savory, meaty flavors on the palate toppings.
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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.
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Yes, one of the things it's not.
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It's complicated because we don't understand what we're aiming for with the town, eh?
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But sure that it adds two things.
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It had solidity, and it adds flavor and then optionally.
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But almost always, it adds some form of glue tannic acid umami, if you will.
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So what are your mommy Building ingredients combo is probably the big one, but meat has got tannic acid as well.
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And then you have synergistic nucleotides, these air ingredients or components that essentially increase sensation of a tsunami on the palate.
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Classic examples of this.
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We're like mushrooms.
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You have any dried mushrooms at your house at all?
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Just talk as Morales Jeannie.
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The other ones were the dried fish depot.
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She is common, but you could use like anchovies.
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They won't add any good, amicus it per se, but they will boost our ability to sense up them up.
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In times when you have equal parts.
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Well, I'm going to use anchovies and I'm gonna dilute them in some soy sauce.
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There's lots of money.
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And so I saw us already.
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And the soy sauce will go well with a host of different soups that you make.
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You have to play around with.
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Keep thinking men.
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You've chosen a difficult one.
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If there was, there isn't the answer to this.
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Trust me.
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I would let you know if you passed by Paris and you accidentally started a ramen pop up.
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Sto.
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Alex, You know I was supposed to go to Paris And then this happened.
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It was like I was planning on doing it.
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I was like, We're going to Europe.
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Greater message, Alex.
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Two days before, it was just like, I don't know, we'll shoot some stupid video to show.
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So, man, thank you so much.
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Have a good one, man.
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Hopefully that was helpful.
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Yes, it waas Yeah, And be safe.
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Okay.
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Yeah.
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Thanks.
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Soy sauce, anchovies and can mushroom.
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These are the boost sales.
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This is the main source off Plutonic acid.
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Put everything in a saucepan.
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Reduce it down.
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Terry.
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Don't from the story goes So I haven't got any space aliens in my fridge.
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So instead I'm using the very call off.
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I think it can work.
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Okay, twice.
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School.
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This different.
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Wow.
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But everything's ready, guys, I just need to boil the noodles and I can assemble this.
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Okay, quick.
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Okay, back to ramen.
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No, no, this'll looks absolutely stunning.
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Oh, wow, That feels like I'm becoming me again.
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It's sweet.
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All the elements are balancing out.
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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.
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Now, the most unexpected part of this pour the broth.
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I did that as a gimmick at first just to prove my point.
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But then it turned out to be so sweet and reduced and flavor.
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Food, of course, needs a beat off taste and adjusting during the cooking process itself.
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If you listen to what the broth has to tell you, that it definitely were blown away by this bowl of ramen blown away.
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So I hope this little bowl of noodle brought a smile to your face because it definitely brought one to mine.
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If you want me to cook something specific, please let me know in the comments Stand below.
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Also, take your party.
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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.