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  • What's up guys? Salut! Welcome back to the ramen addiction series. Today I want to answer a very simple question

  • How to make instant ramen broth.

  • Well it turns out that this very simple question is more likely to be a very massive problem.

  • I don't even know where to start!

  • What can I do? I can make a good broth so I'm gonna start from here and then we will see just where it goes.

  • So, um...

  • So as a good Frenchman I used to always start with the same story: carrots, celery, and onion.

  • It's the holy trinity.

  • But this time it's for a ramen addiction so it's not exactly super French. We gotta pimp this up with mushrooms

  • whole garlic, ginger, and leeks.

  • To give that broth more pungency you want to char those foods nicely. For that, I'm gonna be using a blowtorch

  • just, because... ahhhhhhhhh

  • Add them to the pot.

  • To give more fattiness, more richness, more complexity I'm gonna add some meat.

  • Things are gonna get bloody... Yeah so that's basically where we're going.

  • If you're a vegetarian or vegan don't despair, there is something for you too.

  • For the chicken you want to use the whole carcass and a few wings just to round it.

  • For pork, the best is to use pig trotters split in half

  • lengthwise but you can also use just a big slab of bacon instead (Momofuku!)

  • Before adding those to the stockpot, you want to give them a quick boil just to soften any rough flavor.

  • Add everything to the pot and cover up with three to four liters of water.

  • That broth, which needs to be reduced down, we are looking at around...

  • *Around* eight hours of cooking time to which you could subtract about

  • two hours if you were to use a pressure cooker

  • Keep in mind that food should be submerged at all times.

  • So if you are lacking water at some point, just top it all up.

  • So a great vegetarian alternative would be to use just meaty

  • mushrooms like porcino or shittake and also to use fatty food, like, I don't know... avocado

  • coconut cream

  • tofu or eggplant.

  • oooooooohhhh

  • **internal screams leaking**

  • You know what, sharing that vegan alternative besides the meaty version made me realize something:

  • Those two broth are perfectly acceptable solutions to the question;

  • how to make broth.

  • so that's why I couldn't find the unique, perfect answer to

  • the question how to make instant ramen broth simply because there is no such thing

  • there are so many answers. Millions!

  • Of course we need to narrow the solution so let's make a

  • decision tree

  • **funk, royalty free, sound**

  • Instant broth number one. I want to make instant ramen broth.

  • Lazy? Yes.

  • Homemade? No.

  • Mix premade powders.

  • **more delicious royalty free sounds**

  • Instant broth number one.

  • aaaaahhhh weeeeeeeeee **childhood is leaking**

  • Start again. Lazy? Yes.

  • Homemade? Yes.

  • Make your own powders. Instant broth number two.

  • **royalty free butter and jam**

  • Start again.

  • Lazy? No.

  • Powder? No.

  • Freeze instant broth number three.

  • **sips coffee intensely**

  • Start again. Lazy? No. Powder? Yes.

  • Dehydrate, then blitz. Instant broth number four.

  • **mmmh mmmh mmmh royalty free? more like true royalty**

  • So I suggest we do all four broth.

  • I reckon we still got some time for the cooking and so let's make solution number one!

  • In a small container add a pinch of garlic powder, onion powder,

  • dried parsley, celery powder, dry coriander or cilantro,

  • ginger powder, ground black pepper, and salt.

  • Okay, so that's basically instant broth number one, sorted.

  • Now let's go back, to the cooking broth.

  • After about eight hours you should get something very thick, opaque, and golden brownish.

  • Next step is to pass it through a sieve with a fine mesh,

  • really pressing down any solids firmly to get all the juices out.

  • Now to prepare instant broth number three and number four, I am dividing that in two.

  • One of them goes straight into an ice cube tray.

  • You pop that in the freezer and as soon as it sets, we will get the instant broth number three.

  • The other one goes flat on parchment paper on a baking tray in the oven with the fan on,

  • on the lowest temperature possible for at least 12 hours.

  • So we are basically trying, to dry it out completely to get it real solid.

  • I'm using the oven for this, it sucks.

  • If you have a dehydrator, please by all means use it. I don't have one, I can't make one

  • **contemplating life**

  • **amazing jazzy hip funk music**

  • Using the same industrial heater, hot air goes in, gets compressed,

  • speeds up and then hits the tray and hopefully dries out the broth a lot quicker.

  • Right so we now have a minute or two,

  • probably a bit more before the whole process just comes to an end.

  • So let's just use that and make instant broth number two.

  • Fry up some bacon until it's completely cooked through.

  • Let it dry thoroughly and then add it to the jar of a blender.

  • Add a nice piece of dried kombu, a few dried shiitake mushrooms,

  • and then blitz everything together into a fine powder.

  • Just make it a bit more complex add a bit of that instant broth number one,

  • and that's ityou've got instant broth number two.

  • Okay let's go back, to the drying process.

  • About twelve to fifteen hours later, the broth is completely dry, like solid dry.

  • All you need to do now is to blitz it finely

  • and there you have it, like finally! Instant broth number four.

  • **singing because he's a total boss**

  • Let the tasting session begin.

  • Instant broth number one, number two, number three, and number four.

  • Not, bad but there is no balance.

  • This one's much more enjoyable.

  • There is the bacon flavor coming up.

  • Salivating action right here probably because of the seaweed.

  • Pork, chicken, there is something going on.

  • This one is more caramelized, more toasty, more, more chocolaty,

  • if that makes sense.

  • So at the end of the day the million dollar question is very simplewhich one is my favorite.

  • The first one is out because, there is no unity.

  • The fourth one is just outthere is too much process.

  • We are left with the second, which is in my opinion the most convenient,

  • and the third, which will be my go-to.

  • **feel the sensation**

  • So long story short, it works, it's delicious and I've just solved my problem.

  • weeeeeee **childhood leaking again**

  • So guys that's it. I hope you enjoyed this episode of the ramen addiction series.

  • The next episode will be about making that delicious but a bit minimalistic ramen a bit better

  • by just adding a few super available fresh ingredients.

  • Of course, if you enjoyed this episode and you appreciated the engagement, that dedication

  • please give it a big thumbs up, like it and share that all over your social media, you know how it works.

  • Spread it like butter.

  • and lastly, people, click subscribe cause I make new videos every week and if it's always about the food,

  • it's more I think about understanding the food,

  • and just going deeper into our relationship with the food.

  • In the meantime take care, byebye

  • salut.

  • all hail the caption god RocksDaRS

What's up guys? Salut! Welcome back to the ramen addiction series. Today I want to answer a very simple question

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私はスクラッチから4つの "インスタント "ラーメンスープを作った... (I Made 4 "Instant" Ramen Broths From Scratch...)

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    林宜悉 に公開 2021 年 01 月 14 日
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