Day 6 of asking Lisa to try this ramen recipe: fry minced garlic in a pot and then add a LOTS of chilli flakes/powder stir fry a bit and then add diced half a medium sized tomato without the skin and then stir fry for a bit and then add a bit of water so that the tomato can get kind of squishy then mash the tomato with a spatula or some kind of masher and then add a 1.5 cups of water and add quarter cube of a chicken stock. Then add salt to your taste and a bit of sugar. You can add a bit of ketchup too but it's totally up to you :-) Let it simmer then add the seasoning from the instant ramen and after that add the noodles, you can add sausage and egg. After the noodles are cooked it's done! BOOM! You got a bowl of SPICY Tomato-y ramen 🍜 i know it's a lot but trust me it's worth it!
Pretty sure you could just have weighted the ice cubes. While the density of ice is ~0.92g/ml, if you weigh out X gramms of ice it should melt and become that amount of water in ml since the density of water is very close to 1g/ml.
@@LisaNguyen You're welcome! :D The density of water changes slightly with it's temperature, but if you're dealing with room temp water it's going to be extremly close and even at it's boiling point the density is still 0.95g/ml.
@@diesertyp7822 what's the point of weighing down the ice cube? Could you just mix the ice cubes with water then let it cool to the exact temp you need? That way you don't have to worry about the volume since it'll be always be the same because she is measuring this by ml not density?
@@ItachiUchiha-gf4fz I meant weighed, it's a typo, but I don't want to fix it because it will remove the heart. I don't really know what you are talking about with mixing the ice cubes with water, since she's not trying to get the water to a certain temperature, but just trying to get x ml of water into the bag without just adding that water since that would apparently not work with the vaccuming. The elaboration about the density of water and ice on my end was just to add some context. ^^
I am especially fascinated that the sous vide method allows you to cook so many items that, done traditionally, would cook by such different means and lengths, instead together.
There needs to be a definitive ranking system for this ramen month! 1-10 scale or maybe 1-100 if you wanna get fancy, break it out into noodle seasoning/oil, and maybe another factor like wow/or Neato scale for the weird flavours.
Bag wont blow unless you set the temperature to the boiling temperature of said liquid. Like if you set the temperature to 100C (212F) and put ice in it, it will eventually blow. If the recipe calls for alcohol, like wine, it will eventually blown at 173F. If the amount of wine is decent enough that the bag cant take the expension.
You can most definitely seal foods with liquids. I did it with soup for years for my aunt. You just have to make sure the liquid doesn’t go into the heat seal part. You do that by having the vacuum sealer thing higher up, so your bag is at an angle.
Although I'm not a foodie,I really enjoy your content, Lisa. If I'm not going to Animation,or Architect,Maybe I can be a cook and foood critique like you
I have these ramen ever week! It’s nice with eggs and Cheese You should try it with these! Also I also use the stove to Cook it for along time and separate cook the rest of the other items! Hope these help!
ah I could never imagine someone doing it but it works so well! considering I love my noodles like that instead of soupy I would just put less seasoning in it. looks right up my alley
i wanna give you a recipe to try! 1. indomie goreng ayam bawang or kari ayam flavor 2. 1 egg (you can use mori tama japanese premium egg or omega 3 egg) 3. mayonnaise 4. onion steps 1. boil the indomie for about 3 minutes. 2. prepare the seasoning sachet in the bowl, add the raw egg, chopped onion, and mayonnaise. stir all of these ingredients together. 3. pour hot water on that stirred ingredients. make sure that you're using hot water or you can use water from the boiling noodle. 4. add the noodle and tada! it's ready to eat. it's really a popular recipe lately on tiktok (in my country). please try it if you read this lisa. thank you. 🥺
I once made sous-vide toast. Might sound a bit dull, but the thing is, the vacuum-sealing somehow sucked the butter through the bread, infusing it with taste. In every other way it ended up worse than regular toast though.
I love this ramen. I like to add a little cream to cream it up, it’s DELICIOUS! And it cuts down on some of the heat as well. To make up for any lost salty flavor, I like to add a splash of Soy Sauce. I definitely recommend you try it!
@@messymessy42 it's a sous vide machine. It is used for cooking meats perfectly and tenderising them. They are used with vaccum sucked bags which help it to tenderise
have you ever tried Hảo Hảo instant ramen (the red one)? It’s super popular in Vietnam now for its cheap price and tasty flavor. I think it can be found in Asian/ VNese shops in US.
And day: I lost count of asking Lisa to try making white sauce pasta but with instant ramen instead :) Edit: Now that I think about it, I think this challenge is the perfect opportunity for you to try this! Hope you see this 🙈
theoretically you can seal a sous vide bag with liquid in it, you just need to be fully paying attention so you can stop the machine before it sucks out the liquid and fries itself
Can you please try my ramen. You should take the Korean spicy chicken ramen (the black one) cook it with milk and the sauce. don’t dry the noodles and then add one slice of cheese (the yellow burger cheese) and one triangle cheese (the happy cow cheese brand) while it is cooked and then put it on a plate and add on top some ranch, sauce, and Sriracha. You can add boiling egg and pickles. Enjoy💕 Sorry, English is not my first language😅
Would you try this?
Yes
these videos are so entertaining ♥️
Ofcourse
Yep
Yessss🤤🤤🤤🤤🤤🤤🤤🥵🥵🥵🥵🥵🥵
Honestly this sounds really good, super interesting!
first?
sub botter
Silence, bot.
Be quiet bot!
@@yoderiate7472 what's a bot
Day 6 of asking Lisa to try this ramen recipe:
fry minced garlic in a pot and then add a LOTS of chilli flakes/powder stir fry a bit and then add diced half a medium sized tomato without the skin and then stir fry for a bit and then add a bit of water so that the tomato can get kind of squishy then mash the tomato with a spatula or some kind of masher and then add a 1.5 cups of water and add quarter cube of a chicken stock. Then add salt to your taste and a bit of sugar. You can add a bit of ketchup too but it's totally up to you :-)
Let it simmer then add the seasoning from the instant ramen and after that add the noodles, you can add sausage and egg. After the noodles are cooked it's done! BOOM! You got a bowl of SPICY Tomato-y ramen 🍜 i know it's a lot but trust me it's worth it!
She just might make it if she can get through reading that jumbled mess
@@jefjh43 I thought her instructors were very clear.
If you fry chlli flakes with just garlic then you'd die coughing from the smell of chillies and they burn really easily so just put them in later
@@Lassi100 but they taste so good
@@jefjh43 they have written it so clearly... Your bad if you can't understand
my partner and I were joking that one of the videos in this challenge would be sous vide ramen and it happened the next day 🤣 love this channel!
lol
IMAOO
Lie
@@CurryK- she IS LYING NO LIE
@@salehalzahrani568 ok but how
Pretty sure you could just have weighted the ice cubes. While the density of ice is ~0.92g/ml, if you weigh out X gramms of ice it should melt and become that amount of water in ml since the density of water is very close to 1g/ml.
Did not know this so thank you!
@@LisaNguyen You're welcome! :D The density of water changes slightly with it's temperature, but if you're dealing with room temp water it's going to be extremly close and even at it's boiling point the density is still 0.95g/ml.
@@diesertyp7822 what's the point of weighing down the ice cube? Could you just mix the ice cubes with water then let it cool to the exact temp you need? That way you don't have to worry about the volume since it'll be always be the same because she is measuring this by ml not density?
@@ItachiUchiha-gf4fz I meant weighed, it's a typo, but I don't want to fix it because it will remove the heart. I don't really know what you are talking about with mixing the ice cubes with water, since she's not trying to get the water to a certain temperature, but just trying to get x ml of water into the bag without just adding that water since that would apparently not work with the vaccuming. The elaboration about the density of water and ice on my end was just to add some context. ^^
Lisa mentions about "that dude can cook", meanwhile...
Sonnie's refrigerator: Ah Shit, here we go again!
I am especially fascinated that the sous vide method allows you to cook so many items that, done traditionally, would cook by such different means and lengths, instead together.
There needs to be a definitive ranking system for this ramen month! 1-10 scale or maybe 1-100 if you wanna get fancy, break it out into noodle seasoning/oil, and maybe another factor like wow/or Neato scale for the weird flavours.
didnt expect that egg to actually have been cooked. that egg came out perfect on the first time. impressive!!
I think it's underdone personally
@@dillonforgoteltons4317 There's certain ways people eat eggs with ramen. In this case, it's technically cooked and perfect for the ramen.
@ego
Agreed i usually eat mine with Ramen poached
Bag wont blow unless you set the temperature to the boiling temperature of said liquid.
Like if you set the temperature to 100C (212F) and put ice in it, it will eventually blow.
If the recipe calls for alcohol, like wine, it will eventually blown at 173F. If the amount of wine is decent enough that the bag cant take the expension.
That egg was perfect! *chef's kiss*
The most classic and delicious ramen 🥰
You can most definitely seal foods with liquids. I did it with soup for years for my aunt. You just have to make sure the liquid doesn’t go into the heat seal part. You do that by having the vacuum sealer thing higher up, so your bag is at an angle.
Saw in Guga's video he put paper towel for the marination to stop it from getting out the the sealer
It's not heat sealin. It's vaccum sealing
Bruh, it always shows up in the middle of the night when I'm also hungry af
Love the contrast of science and cooking. Great video 😃
Loving your Content ❤
Love from India
That food looks so good 🤤🤤
The egg made me gasp!!! It turned out so perfect.
Looks delicious! Now I want ramen ngl
I love the egg came out of the shell basically poached 😂
Poached egg hack for the win!🙌🏾🙌🏾
That’s a super cool way to cook ramen noodle
Although I'm not a foodie,I really enjoy your content, Lisa. If I'm not going to Animation,or Architect,Maybe I can be a cook and foood critique like you
Omg Lisa , we bought sous-vide the exact day and you are already inspiring me with lots of ideas.
You're awesome and stay awesome 🥰
"And what I've learned in science class besides mitochondria is the powerhouse of of cell..." lmao that part cracked me up
Nissin noodles are my fav!!! Haven’t had them in ages
that perfect hot spring egg was the most pleasant thing I've seen all day and it lifted my mood immediately, great vid
It's been an year already, I still remember getting a notification of this video last year 😭
That egg looks amazing I am shocked
It's crazy I start watching this whiles eating ramen, looking back now wishing I had more ingredients to it
Omg was not expecting that egg wud be cooked that perfectly 😍
0:36 "If that's the only thing your teacher taught you,he f*cked up"-Uncle Roger😅
I have these at home and by far those ones my favorite ramen noodle!
I like the 2min videos! Sometimes I can't focus on longer videos even if I want to
Love the fact that you added a little meme reference with mitochondria is the powerhouse of the cell💀
I am definitely trying this. ☺️
I have these ramen ever week!
It’s nice with eggs and Cheese You should try it with these!
Also I also use the stove to Cook it for along time and separate cook the rest of the other items!
Hope these help!
Wow. Super interesting 'experiment'!
ah I could never imagine someone doing it but it works so well! considering I love my noodles like that instead of soupy I would just put less seasoning in it. looks right up my alley
i wanna give you a recipe to try!
1. indomie goreng ayam bawang or kari ayam flavor
2. 1 egg (you can use mori tama japanese premium egg or omega 3 egg)
3. mayonnaise
4. onion
steps
1. boil the indomie for about 3 minutes.
2. prepare the seasoning sachet in the bowl, add the raw egg, chopped onion, and mayonnaise. stir all of these ingredients together.
3. pour hot water on that stirred ingredients. make sure that you're using hot water or you can use water from the boiling noodle.
4. add the noodle and tada! it's ready to eat.
it's really a popular recipe lately on tiktok (in my country). please try it if you read this lisa. thank you. 🥺
“The noodles were cooked perfectly”
*This is dryer than I typically eat them.*
The egg looks like a good poached egg if I do say so myself and the fact that it has enough yolk to coat the noodles is great
This is my FAVORITE spicy ramen!
Wait the egg came out THAT well being cooked with the noodles 😱
She’s a mad scientist perfecting ramen one bowl at a time
I personally would’ve put the egg just in the pot instead of the vacuumed bag.
Why do I keep watching this it's so satisfying
I'm super surprised by the egg, like wow 😮
Well that was a success! I’m glad the noodles and egg turned out good. Cool experiment!
It looks tasty and watching you cook makes be want to cook
I tried it a week back..It was super spicy than I expected but I recommend it cuz its worth it :)
A+ for creativity!
good job Lisa that came out amazing !!
You did amazing, Lisa!!! 👏🏽👏🏽👏🏽
I once made sous-vide toast. Might sound a bit dull, but the thing is, the vacuum-sealing somehow sucked the butter through the bread, infusing it with taste.
In every other way it ended up worse than regular toast though.
I love this ramen. I like to add a little cream to cream it up, it’s DELICIOUS! And it cuts down on some of the heat as well. To make up for any lost salty flavor, I like to add a splash of Soy Sauce. I definitely recommend you try it!
This look so good im "fasting"
could you try maggi oats noodles or top ramen noodles from india
I have never seen a machine like that! It looks pretty cool.
What’s the name of that machine? And what for?
@@messymessy42 it's a sous vide machine. It is used for cooking meats perfectly and tenderising them. They are used with vaccum sucked bags which help it to tenderise
have you ever tried Hảo Hảo instant ramen (the red one)? It’s super popular in Vietnam now for its cheap price and tasty flavor. I think it can be found in Asian/ VNese shops in US.
My favourite ramen! This looks so good
Wow this looks so delicious yummy tasty nice Sharing
I kinda find these satisfying :P
That actually looks really goood
Omg first time I get to see your video earlier than an hour after it's released
Getting addicted to ur challenge 😍😍😍
This is so addictive to watch idk why lol😂
Ooo make a series where you sous vide everything!! 🤩
This looks so good !!
And day: I lost count of asking Lisa to try making white sauce pasta but with instant ramen instead :)
Edit: Now that I think about it, I think this challenge is the perfect opportunity for you to try this! Hope you see this 🙈
You mean Béchamel?
@@billymays9296 i think he is saying carbonara
I promise I was panicking 😅 awesome 👏🏽
I watched the video again just to see the egg, it looked super good.
You should try the Korean fried rice + ramen trick
Love your channel!
That egg turned up sooo gorgeous, i'm surprised 😍
This fits my reaction the best:
*ENDLESS APPETITE in the middle of the night* (rhymes)
Man it looks so good 😋😋
I love your videos☺️
Lisa, for the 30 day ramen challenge can you recreate the one where you added mayo,cheese and corn.
"Back on track, let's assemble the back"
GD players : "Everyone liked that. "
wow this is actually really cool idea!
This sounds amazing 😍
helpp me this sounds good
Omg that looks like the famous onsen egg in Japan? :o
Your video is awesome!!! Now my son will definitely want to make his ramen this way!!!
theoretically you can seal a sous vide bag with liquid in it, you just need to be fully paying attention so you can stop the machine before it sucks out the liquid and fries itself
YES, I was hoping for this🤩
Love ❤ 😍 💖 your ramen challenge 😋.
The egg looks so beautifulll
Can you please try my ramen. You should take the Korean spicy chicken ramen (the black one) cook it with milk and the sauce. don’t dry the noodles and then add one slice of cheese (the yellow burger cheese) and one triangle cheese (the happy cow cheese brand) while it is cooked and then put it on a plate and add on top some ranch, sauce, and Sriracha. You can add boiling egg and pickles. Enjoy💕
Sorry, English is not my first language😅
Looks great!
I’m not.going to lie, this came out perfect to me, I wouldn’t change a thing….great job Auntie Lisa!!! 🤣🤣🤣
i guess i know how italians wouldve felt whenever they watched their pasta getting ruined
lisa: guys i am so happy
also lisa: if you guys couldn't tell i was so happy-
I love making and eating ramen
You should try eating ramen with steak and add lemon juice and some scallions on top and kimchi (optional)
These are some of my favourite noodles. I’ll have to try this for sure
O I like that ramen
That egg is beautiful 🥺
Also it's kinda funny how you ended up with seasoned egg shells xD
I love how both Lisa and I said "Okay" in the same excited manner at the same exact time