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Skillshare hey guys salut this is Alex I
hope you guys are well I hope you guys
are being safe I hope you guys are
staying at home well I'm definitely I'm
stuck at home I can't get out without a
written permission
unfortunately the studio isn't near my
house and basically I'm still craving
foods I can't get my hands on the latest
craving being ramen I'm not talking
about instant ramen no I'm talking about
the GT made big savory bowl of ramen
noodles swimming in a flavorful broth
that's what I'm craving for there is the
broth noodles
da-rae sauce flavor oil and then there
are 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 care
what I'm gonna use but I'm gonna make
ramen right so let's start with the
element in in ramen 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 of pork one thing I
do have is this leftovers for everything
that I cooked using vegetables in the
past two weeks let me just get
everything out and then I'll guide you
through the concept I got in mind okay
leeks fennel parsley Stokes stems of
tomato and the thing that nobody wants
to eat zucchini peelings of carrots
skins and pieces of onions a 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 what
we'll be getting mad as the piece de
resistance trimmings from a Parma ham
this is gonna bring tons of flavor plus
a bit of gelatin Parmesan cheese rind
back with flavors and these hopefully is
gonna make for a very rich balanced
flavorful 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
seasoned egg so this is one and I'm
thinking about three different toppings
I've been having inspired by even ramen
ramen star in the u.s. brilliant guy and
I'm gonna roast half a tomato in the
oven and this is full of umami
caramelized onions have sweet ah toasted
charred caramelized flavor and I think
this could work replacing the the slices
of pork one two and three let's do it
now for the egg I'm gonna cook it for
five minutes in order to keep the the
yolk still runny but the white you know
firm enough the reason why I'm not going
for six minutes and thirty seconds as I
define in a specific episode about ramen
eggs in the past these are stored at the
moment that room temperature cause I'm
lacking real estate in the fridge I
reckon the need more but we are on our
way
right so I stop the cooking process with
a bit of cold water peel
food as possible you never can afford to
waste food but especially in these times
now 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 add a bit of water the
kitchen towel is keeping the egg fully
submerged at all time without using too
much soy you don't waste they see me in
pails of confinement I love you loves me
too mad and stuffing to get some nice
colors on these let's just taste it this
stuck and see if it's going the right
direction or not but the ham the onions
the leeks we also got a bit of a bit of
it but it's missing the dryness it is
lacking a bit of sweetness at the moment
I'm gonna use the juices from a can of a
sweet car I don't try I'm never gonna
learn I mean who uses these juices
anyway oh yes some puffed why this is
sweet
this is flavorful there you go nicer the
flavor profile and also the little kick
right so the next element of ramen and
the next behemoth in this recipe is
making myself fresh ramen noodles you
didn't think I was gonna use instant
ramen noodles you just need a hundred
gram flour and 40 grams of water up is a
bit of salt and a bit of any alkali like
baking soda now in reality things are a
bit more complicated I don't have a
dough mixer here I don't have a pasta
machine so I'm gonna have to do it all
by hand it's gonna be polymeric and this
is gonna be one hell of a workout
I mean sometimes I'm wondering behind if
I'm a really cool girl
I just favor of the studio so much the
studio has all the fancy stuff and this
kitchen has nothing escape I even say
Escape is that too much to ask that's
about a hundred gram of flour water 40
grams big pinch of salt another pinch of
this sodium carbonate what do you mean
Alex you don't have anything at that at
your kitchen you've got sodium carbonate
who has sodium carbonate basically baked
bicarb of soda for an hour in the oven
and then you've got this because of the
low hydration this dough is gonna be
very hard to make it come together so
one of the things I do usually I wrap it
place it on the side and wait for like
30 minutes the dough is gonna absorb all
those little remainings 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 Turay sauce
but it's a bit daunting to me so I'm
just gonna leave that on the siphon I'm
an instead focus on the flavouring on
now this is a very simple seasoning and
garlic or pungent like on the garlic but
also that complex wild flavor from
season dawn let's get back to noodles
fresh noodles already much softer this
one's not super super surface better
we needing to shoot out of this stove
for like 30 minutes it's not over yet I
think I'm close to the thickness that I
want
absolutely stunning oh there's nothing
like making fresh notes four of the five
elements sorted the only remaining one
is the one I've been avoiding straight
from the start are a sauce heavily salty
heavily umami based sometimes it can get
a bit complicated and that's why I
decided to give a friend of mine a Skype
call basically Mike Satine of a also
known as ramen lord on reddit the og
source of information when you want to
make ramen yourself so let's just give
this guy Koree Alex what's up how are
you this is crazy this is amazing to see
you man this is the closest we've ever
been to making a collab together I know
I want you trust me I've been using your
material on the headed for a while and I
feel like these are the absolute most
comprehensive tutorials when it comes to
ramen that you can find online at least
in English man in a really appreciate
that you're based in Chicago right
correct
so how's the situation not good I'm
close to being mentally mad you made
meatballs for two months I could 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
are all in the kitchen people are
sending me pictures every day sourdough
ramen pizzas people are taking those
projects they are super difficult and
doing them now so I'm working 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
your recipe I should follow the
principle of ramen 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 ramen making and now
all right we have to hit it can you make
ramen with just what you have
that's the cooking that I love that's
the cooking that I do every night for 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 turns
it'll bleed a little bit into the sea
nice kami likes onions replacing the
shuttle caramelize onions is actually
smart onions when they cook down heavily
like to the point of heavy
caramelization create a compound that is
called MMP and MMP is denoted
interesting because it creates
interesting savory meaty flavors on the
palate toppings I think I've got a few
ones but but I'm stuck on one specific
thing and I thought this yeah
and Tyler 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 time which was that it adds two
things it has salinity and it adds
flavor and then optionally but almost
always it adds some form of glutamic
acid umami if you will so what are we
mommy building ingredients well Khumbu
is probably the big one but meat has
glutamic acid as well and then you have
synergistic nucleotides these are
ingredients or components that
essentially increase sensation and we'll
Nami on the palate classic examples of
this are like mushrooms do you've any
dried mushrooms at your house at all
just tacos morels porcini the other ones
are do the dried fish niboshi is common
but you can use like anchovies they
won't add any good to make acid per se
but they will boost our ability to sense
uptime at times when you have equal
parts well I'm gonna use anchovy and I'm
gonna dilute them in some soy sauce
there's lots of money in soy sauce
already and the soy sauce will go well
with a host of different soups that you
make you'll have to play around with it
and see what works so keep thinking men
you've chosen difficult one if if there
was an easy answer to this trust me I
would let you know if your best buy
Paris and you accidentally start up a
ramen pop up stole 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 gonna you're
upgrade I'll I'll message on excuse
before and was like I don't know we'll
shoot some stupid videos yes you sure
man thank you so much have a good one
man
hopefully that was helpful yes it was
keep doing what you're doing man yeah
and be safe okay yeah thanks if I'm in
chop this
soy sauce anchovies and can mushroom
these are the boosters this is the main
source of glutamic acid put everything
in a saucepan reduce it down parry dawn
on the stove it goes so I haven't got
any spring onions in my fish so instead
I'm using the very core of elite I think
it can work okay
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so Wow
what everything is ready guys I just
need to boil up the noodles and I can
assemble this okay quick word about
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okay back to ramen
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mmm
no this looks absolutely stunning
mmm carom off there oh wow that
[Music]
it feels like an becoming me again it's
sweet all the elements are balancing out
I'm gonna be slurping to the end of this
video now as a bowl of ramen infinitely
works both from 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 I'll just
to prove my point but then it turned out
to be so sweet and reduced and flavor
food of course it needs a bit of taste
and adjusting during the cooking process
itself if you listen to what the broth
has to tell you they definitely were
blown away by this bowl of ramen blown
away so I hope this little bowl of
noodles brought a smile to your face
cause it definitely brought one to mine
if you want me to cook something
specific please let me know in the
comments down below also take the
opportunity to 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 to stay at
home take care bye bye sorry
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[Applause]
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you
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