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  • 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.

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  • 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.