[Music]
now this is a palpable of Robin listen
it's Alexa welcome back to the ramen
addiction series the previous episode
was all about the super concentrated you
know super intensely salty
Turay sauce this one is all about fat
like how to make the 4th element of the
perfect bowl of ramen be a ho ma oil but
you know before we dive straight into
recipes and a bit of the blue fridge
theory we need to understand to us what
is the role of the aroma oil in the
perfect bowl of ramen usually it is
added at the bottom of the bowl along
with the turay
before adding any broth to it by pulling
the savory hot liquid quite frankly all
will first get a few extra layers of
flavor and then sit on top of the soup
and that's the perfect spot to be picked
up by the noodles as you slap them
recklessly
[Music]
okay right now let's make the first
recipe not exactly making a recipe
anyway see Samuel if you're looking to
up your ramen game but you are lazy us
then see the mirror works just fine
simplicity is extreme sophistication see
the meal goes with any probe any
seasoning any toppings whatever is just
so versatile the first thing I notice is
that it's easier to slow it simple the
seasoning flavor is quite strong you
probably want to add just a few drops
okay next oil second recipe is a
scallion oil a Shanghai staple chopped
up a few green onions and heat them up
in a cup of neutral oil that is canola
oil Rahila remove them when they are
crispy and light brown strain and there
you go scallion oil it's sweet that is
this you know crispy no chip flavors
just behind it something very homey I
guess we were using loads of onions at
my place the third of whom are all is
schmaltz you know that deli staple
technically it's not oily it's more
likely to be fat but also I mix it with
oil so it's not fat anymore does that
make sense
chop up a good amount of chicken skin
and fat these are just leftovers from a
chicken dish I made earlier
good to know you really need a sharp
knife of this lucky for you I made a
sharpening tutorial very recently on how
to get your blunt slab in perfect
condition so you have no excuse then you
want to boil everything gently in a
non-stick pan along with a bunch of
onions
[Music]
after about 15 minutes water will be
evaporated and schmaltz will be there as
I told you I usually blend it with the
canola oil just so that it doesn't
solidify in the fridge it's funny cuz
I've got the chicken flavor but it's
quite subtle
[Music]
don't just go on recklessly you know
talking about the recipe without you
know dealing with the greasy dirty
theory first okay so the terms oil and
fats are often confused by people even
by me
I mean specially by me but that much
mostly by you yeah whatever the two
terms are not swappable they don't mean
the same thing but they are both parts
of the lipids let's just have a closer
look
oil are mostly made out of unsaturated
fatty acids and they are liquid at room
temperature on the other hand fact are
mostly composed out of saturated fatty
acid and they are solid it's not that
easy to write on this solid at room
temperature and that is fat in the
strict sense because fat in the common
sense also means lipid just the word is
Specter never mind
recipe number four shrimp oil a stuff i
casick so again I'm using leftovers for
this pour a cup of oil in a saucepan and
place it over medium low heat add loads
of shrimp shells and a thump of ginger
cook those for about 15 minutes or until
the shrimp's turn almost transparent and
then strain what a vibrant color it
smells so much like stuffing it's not
like okay next aroma oil number five
chili oil but not your mama's chili is
each one chili oil unless of course your
mama come from Sichuan in China then
it's your mama chili oil add 2 TSP of
ground citroen peppercorns in a
heat-resistant bowl then about 100 grams
of chili flakes and 1 tablespoon of
season C heat up a cup of canola oil
along with tarney's cinnamon and ginger
slice until the oil is almost smoky
remove spices and plate of chilies let
that infuse at least 2 hours
[Music]
I'm sweating already I think it's very
good I wouldn't see that in each and
every bowl of ramen because it's quite
powerful I would love to use that with
the shrimp ramen okay next so at the
beginning I told you about how to use
the aroma oil but don't you bit curious
about how does it extract flavors from
things so I think we need to go back to
like water and alcohol oil is a solvent
yes it's the same world as those flow
cleaning solution no it's not the same
before you want F those solvent are very
effective at you know this solving
flavors like just stealing those flavors
and sneaking them along you know all the
way up to your mouth and that works for
all of them but oil as this very
specific and convenient tendency to
stick to the teeth to coat the mouth and
so to extend the experience of flavors
okay recipe number six
anchovy oil I know it sounds way up up
there with me we get some bellies from a
bunch of dried anchovies and cook them
in a cup of oil over low heat
along with ginger and coriander seeds
after about 30 minutes of super low heat
let everything cool down then at a piece
of kombu and let the whole thing
marinate at least two hours
quick sniff very fishy
ooh smoother than just you know sniffing
it from the butter it said I don't know
the roundness of the stock probably and
it's funny because it's very good that
soft and tough you know vibe brings out
so much complexity and so much layers of
flavor okay next okay final recipe in
number seven black garlic or as known as
my you add a cup of canola oil in a
saucepan a handful of chopped garlic
cloves and cook them over medium-low
heat until they start to brown now we
just need to low and cook further until
garlic turns completely black it's burnt
it goes against everything I learnt in
cooking but that's the way to make it so
transfer to a heatproof bowl along with
half a cup of sesame oil blend
everything on a high speed don't it's
tasting time let me tell you that stuff
is wheels that's good it smells like a
French dish there is something which is
slowly dragging me into this bowl yes
please this is the one that brings the
addiction to the furthest
[Music]
so as that I hope you enjoyed this
episode of the ramen addiction series
and that you did learn a few things
along the way I don't think that there
is one video over on YouTube with seven
different recipes it's difficult to do
seven with one hand alike for that so in
case you missed it I've got new merch
it's available in the shop over on dftba
it'll come and put the link in the
description box down below in the
meantime probably a good idea to
subscribe if you want to you know catch
up the next take care bye bye
[Music]
[Applause]
[Music]
[Applause]
[Music]