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Hi dawid! One suggestion regarding stuff that you are using for potato noodles. I see that you are using "mąka ziemniaczana" as potato starch. Which in polish mean "potato FLOUR" and from my perspective they are 2 totally different products! Potato starch in polish is named as "skrobia ziemniaczana" Because of this your ratio is most likely messed up!
tbh those carbonara fire noodles have been my fave for years and years so I'm happy other people are discovering how delicious they are. As for the recipe, it isn't that groundbreaking, people have been doing it that way for years xD
Same, the carbo ones were my go-to in high school. My friends and i loved trying out new flavors of buldak whenever theyd show up at our local chinese grocery. Brings back memories, and now i feel old even though im just 22 😆
Koreans LOVE those buldak branded noodles. And they love anything cheesy so im not surprised it went viral. I've seen a lot of these types of recipes on Korean cooking yt channels for a long time so it's funny that they're making their rounds on western tiktok. Especially the instant ramen.
Been around on western side of the internet for years as well… I’m not sure why it supposedly has only recently caught on TikTok… that or he personally has only recently noticed it. 🤷♀️
Is it possible the reason your dough didn’t work out (If you get the moisture and temperature right) is the type of potato you use? Since potato breeds have different starch contents? Sorry, I don’t know either, just trying to help
I've seen a whole bunch of "noodle" recipes that then just use spaghetti, so gnocchi'ing up that recipe seems fair game to me if that's what it takes to get something that actually works 😊
So when it comes to the potato noodles what I found useful is treating it like tapioca boba(home made). I work in segments and the portion of the dough I'm not currently working on I cover with plastic wrap so that it doesn't dry out and that helped me a lot.
japchae is one of my most favorite korean dishes and just noodle dishes in general. it helps that the noodles itself is gluten free since my roommate with whom i often eat with needs to limit her gluten intake. the combination of flavors is just so good and personally i really like the texture. i just have to change the soy sauce to an alternative because i am sadly allergic.
In Poland we hqve something similar where you only use potatoe and starch.. first you need right potatoes and second we always part the potatoes in quaters in a bowl and it has to be 1/4 starch 😁
Tina yong tried the thick noodle n it worked. She only added potato starch n after little bit of kneeding she added a little bit of hot water which made the dough softer n easy to form. I hope u try it again n for the asian recipies its better if u copy asians not that long haired guy i forgot his name😂
Happy new year David! Here’s to another year of crazy creations. Enjoy your break, definitely made my night seeing your video pop up! Much love from NYC ❤️
Just letting you know, the reason that you like the noodles from the first dish is because they aren’t ramen noodles, they are udon noodles, which are much better suited for heavier dishes like a cream and cheese noodle dish, for example.
I strongly suspect that you're right, and people are 'mislabeling' flour and starch. I quoted that b/c, while there is an "official" designation for which is which, the flipped descriptions of similar products commonly become colloquialisms after years/decades of misuse, esp. if there's a translation issue for import/export. I was a linguist in the Iraq war and this was something that was a major issue at one point, while monitoring Port Activities, when it turned out that similar products were sold under flipped descriptors in the markets of Iraq, not JUST flipped regionally, but even different sellers within a single sook would switch labels (and hated each other for it). The one that I specifically recall was the Cottage Cheese / Curds and Whey rivalry of which was called 'Rooba'. NOTE: it's an issue b/c inconsistencies in labels in a region trafficking in illicit explosives and drugs is a major red flag...
I make potato mochi all the time (which is this but you form it into a ball and fry it instead), the key to getting the texture right is start with a little potato starch, and then gradually add until you get to the consistency you need. It should be gummy but not sticky, it will never be doughy, and if you go too far with the potato starch add just a sprit or two of water. Edit, I also saw another comment mentioning the water, starting them off cold and going until they are VERY cooked is important. If they are still pretty dense boys they will not take the starch well.
He usually takes off the month of January every year but since it’s now the middle of February I’m not sure what’s going on. He still posts semi-regular Instagram stories
The town I’m from in Oklahoma has a prominent Korean community. Japchae is one of my favorite dishes. We usually have it with little slivers of bulgogi. So good.
It's so interesting the different reactions you and your partner had to the japchae noodles. I don't know if you have to grow up with it or if you can come to love it but i freakin LOVE the texture of those glass type noodles. The chewy bounciness is amazing and always hit the spot for me. But I'm Chinese and grew up with them. And even my sister, who's got a whole texture thing, loves them. It never occurred to me that some people would find it off putting.
It’s been a long time since I’ve watched her content and the second I saw her face in this video it unlocked some sort of core memory and i was like 😮 I know you
my mom and i make japchae all the time. but she's never put an egg in it. we also don't put meat in ours. but every Korean family has their own variation of it.
the CREAM carbonara ramen is the best flavor. I add green onions and sesame seeds and parmesan cheese plus heavy cream to them. SOOOOOO good. the carbonara noodles don't have a seaweed topping packet in them so I'm not sure what kind you're eating, but the regular ones plus cream and cheese *aren't* the same. I know, it seems like they would be. also, you're using the wrong potatoes for noodles -- you need red or baby white waxy potatoes and you HAVE to use potato starch or sweet (glutinous) rice flour -- they all contain amylopectin. it's just the potatoes; you're using floury/fluffy potatoes and they won't work for noodles. it all seems so finicky but it's really what will make it work.
Those potato noodles show one of the big issues I have with almost all food content creators, they don't do nearly as much recipe testing as they ought to do in order to actually make useful tutorials, so they just don't give you enough information to know how to CONSISTENTLY make something good. In fact I'm quite certain that they themselves often haven't actually mastered a recipe to the point of consistently succeeding in making it, before they make a recipe video for it. With Babish for example he'll often say how on the first attempt he failed but on the second attempt he succeeded, that's not nearly enough attempts to figure out all the consistency issues with a recipe and all the potential problems that can arise or how to fix them.
I have Buldok ramen in my house at all times... Carbonara for me and either 2x or 3x spicy for my fiance. For us we make the ramen and then add in Kewpie and a fried egg - or in my case sometimes even bacon and it is soo good!
My guess is you are right - people are using potato flour and not potato starch. The bags of potato flour I've seen always seem to be in a foreign language so I bet that's where the confusion is coming from.
I miss noodles too!! I watch David eat them with no small amount of envy. Like even the shtty gf noodles would be okay right now. Unfortunately my body fcking hates me and I’m not allowed to have tasty things. But omg I miss gnocchi with my fav sauces.
Babish tested Gluten free noods, he said "Tinkyada" was the best. I bought some and thought no way! they are very dark and made from brown rice. BUT as they cook they lighten up to look like regular pasta. And they Taste fabulous with the texture of "normal" pasta, and they make spaghetti noods that can be used in any asian nood dish. I LOVE them and they are sold everywhere.
@@feliciat3077 It was kind of a process of elimination. I have ME/CFS and while trying to find any answer & not getting any help from any of the drs I went to, (to be fair there’s not a lot of research-tho long covid has greatly increased the research bc it’s a major symptom of LC), I reluctantly tried multiple diets including gf and ended up having a some amount of success. Like I’m still tired all the time but I don’t pass out standing up or sleep for days on end anymore. But I also added in a lot of probiotics & learning to tolerate chicken stock. Trying the whole gut health thing bc I’ll try anything. I also was diagnosed with IBS & found when I tried to eat gluten it made my fatigue get worse caused stomach cramping. I’ve tried multiple times to eat wheat and gluten but always pay for it. I also have a problem with my hormones that makes my blood sugar higher than normal. After cutting sugar and even honey and other sweeteners, I still had higher than normal blood sugar, which messes up my hormones even more, so I started cutting carbs. (Which is crazy hard bc I have a lifelong pathological aversion to meat.) Basically after having a baby my health fell apart and unfortunately none of its been easily understood illnesses. But apparently bc I have IBS a lot of foods don’t work well with my body. It’s all annoying and frustrating and makes eating a chore. But a couple of times a year I’ll eat whatever I want, but I always pay for it.
5:40: Aren't those like just more or less long gnocchi? Edit: Ah, yeah, you ended up doing exactly that. And I think it's for the better. Can't really see it working with only starch and no protein.
Regarding the struggles you had with the potato noodles:I’m gonna say something possibly problematic: I think some cooking channels, even the legitimate ones, are not being fully honest about the recipes, instructions, and techniques used. I’ve cooked and baked so many recipes, and for those that are such a fail (mostly baking) that I’ve tried time and time again, I’m only able to get it in the ballpark of the desired result with ample adjustments on ingredients and techniques. Maybe I’m too cynical to blame it just on altitude and humidity, but come on….
That is very true. A lot of recipes are a very different version of what the chef did, I've noticed that many times. I'd say some can't help it, as sometimes it differs (which is the suggestion and adding "to taset"). But ones like making noodles or dough should point out you may need to add less or more of what they put in.
Great video, as always. A quick tip when cooking potatoes is to start them off in cold water. they will cook more evenly; if you put them in when the water is boiling, they will cook at different intervals, versus starting with cold water and then bringing them to boil at the same time.
I made the potato noodles a while ago, I too found that they crumbled, which makes sense because they almost form something like a non- newtonian fluid, where it hardens when you put pressure on it, which makes it crumble. When I made them I had to roll them extremely gently. They turned out perfect!!
It's TikTok no doubt they claim it's something brand new and unheard off 😂 cheese raman noodles is so old I knew many people who made this at Uni back in 2008 😂.
I question whether the issue is the type of potato? Russets are a high starch low moisture potato. I’m not sure what kind were used in the tik tok video and seeing as there are so many varieties available in different parts of the world, unless they are very specific to name the type of potato there could be varying results. Just a theory 🤔
I really hope you’re enjoying your sabbatical, if you’re looking for ideas when you return I’d love to see you recreate some of sorted foods ultimate battles. Today was a unplanned pasta battle and I want to see you recreate and judge.
I tried the potato noodles yesterday. They formed a mush so I put it on a dish, burnt some butter and put the spices in. Used it as a side dish, mashed potatoes type of thing. It was DELICIOUS.
It more common sense seeing how the recipe is the same as gnocchi baring the egg. As soon as I saw the original recipe went oh its gnocchi without the egg - and bound to fail.
I got those carbonara noodles over a year ago and I was so, so unimpressed with them. I tried to dress them up with cream, cheese, and bacon to get closer to a real carbonara and that made them worth eating, but not worth making again. I gave my sister in law the rest of the packs. Lol.
I was literally saying "Use flour and make gnocchi noodles" like 30 seconds before you did it. I suspect the problem might be the recipes themselves. Either they skipping a step when writing it down or they're doing something and not including it. Humidity affects starch, so just having a more humid kitchen could be causing you to use more starch than they actually did. I'd suggest finding a version that gives everything by weight rather than volume.
I love the carbonara buldak, but I’m not going crazy, they were so hyped I was almost deceived, but I still crave them from time to time. There is not asian market where I live, so I usually stock a couple of flavours, a lot of them are really good also!
In the Netherlands I can get the Samyang noodles in a regular supermarket. I also have a much better cheesy noodles recipes. Or as I call them: White girl noodles. To the noodles add: 1 egg (raw, stirred into the noodles to create sauce) Aged cheese (Old Gouda is great, have I mentioned I'm in the Netherlands?) 1 spoon of cream cheese and finish with excessive crumbling of Feta/White Cheese of choice. I prefer not real Feta so it's less funky Stir and enjoy being here and there surprised with bigger chunks of salty, creamy feta to fight the spiciness of the noodles
I love the fact they write "artificial" straight on the front of the package of the Buldok noodles yet these gained so much interest :D I mean, there is nothing bad about eating these from time to time but I would not "scream" about it like the brand does ;P
It seems to be that you're using Eastern European potato starch / flour? It might be more flour than starch? If you could find the East Asian variety, especially the mochi type one, maybe that'll work better?
The thing about the potato starch is - each type of potato has a different amount of starch in it, that's why you have to gradually add the starch to the potatoes untill the doigh looks right, can't really make a recipe that will be fool-proof, because potatoes are weird (and I say it from Poland, where we have dozens of types of potatoes in stores, each meant to be done differently).
cheese samyang is way creamier and yummier than carbonara samyang. they just lost the popularity contest because of the pink packaging vs yellow packaging the cheese variant has.
David I think it might be because they used potato flour instead of potato starch. Some ppl might think it’s the same but it’s a bit different. My money’s on the potato flour
Buldak are the original noodles used in the fire noodle challenges that popped up years ago, and they kind of took off from that and have like a thousand flavors now. My person favorite is the jjajangmyeon. But carbonara flavored things in general is really hot (intentional) right now, and I think that combination of popular + "upgrading" ramen recipes contributes to this type of recipe going viral.
anything natural like flour/starches and potatoes are all going to have different amounts of starch and liquid in then so you have to start with lower starch and then add more in if you need more.
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Hi dawid! One suggestion regarding stuff that you are using for potato noodles. I see that you are using "mąka ziemniaczana" as potato starch. Which in polish mean "potato FLOUR" and from my perspective they are 2 totally different products! Potato starch in polish is named as "skrobia ziemniaczana" Because of this your ratio is most likely messed up!
I'd say the recipe failed you before you failed the recipe. Obtuse instructions fail everyone.
tbh those carbonara fire noodles have been my fave for years and years so I'm happy other people are discovering how delicious they are. As for the recipe, it isn't that groundbreaking, people have been doing it that way for years xD
Been my favorite ramen flavor for like two years now! My second favorite is the spicy corn flavor 😋 For once, Tiktok is shilling something delicious 😅
Same, the carbo ones were my go-to in high school. My friends and i loved trying out new flavors of buldak whenever theyd show up at our local chinese grocery. Brings back memories, and now i feel old even though im just 22 😆
Koreans LOVE those buldak branded noodles. And they love anything cheesy so im not surprised it went viral. I've seen a lot of these types of recipes on Korean cooking yt channels for a long time so it's funny that they're making their rounds on western tiktok. Especially the instant ramen.
Been around on western side of the internet for years as well… I’m not sure why it supposedly has only recently caught on TikTok… that or he personally has only recently noticed it. 🤷♀️
Is it possible the reason your dough didn’t work out (If you get the moisture and temperature right) is the type of potato you use? Since potato breeds have different starch contents? Sorry, I don’t know either, just trying to help
I love Maangchi, love her style of cooking on yt
I've seen a whole bunch of "noodle" recipes that then just use spaghetti, so gnocchi'ing up that recipe seems fair game to me if that's what it takes to get something that actually works 😊
So when it comes to the potato noodles what I found useful is treating it like tapioca boba(home made). I work in segments and the portion of the dough I'm not currently working on I cover with plastic wrap so that it doesn't dry out and that helped me a lot.
Is David ok? Shouldn't he be back by now?
Japchae is so delicious and such a labor intensive dish. I love it so much! MMMMMMMMMM!
japchae is one of my most favorite korean dishes and just noodle dishes in general. it helps that the noodles itself is gluten free since my roommate with whom i often eat with needs to limit her gluten intake. the combination of flavors is just so good and personally i really like the texture. i just have to change the soy sauce to an alternative because i am sadly allergic.
Amazing work as always david! Please do a Carbonara battle! Is my favorite pasta of all time 🎉🎉🎉🎉🎉❤❤❤❤
The thick noodles are basically gnocchi uncut and in its sausage shape. I was about to say just use a gnocchi recipe and you did 😂
In Poland we hqve something similar where you only use potatoe and starch.. first you need right potatoes and second we always part the potatoes in quaters in a bowl and it has to be 1/4 starch 😁
Happy new year David and thank you for all your hard work! Will def miss you but you deserve a break for as long as needed ❤
Enjoy your break David! I'll be patiently waiting for your return
Tina yong tried the thick noodle n it worked. She only added potato starch n after little bit of kneeding she added a little bit of hot water which made the dough softer n easy to form. I hope u try it again n for the asian recipies its better if u copy asians not that long haired guy i forgot his name😂
Happy new year David! Here’s to another year of crazy creations. Enjoy your break, definitely made my night seeing your video pop up! Much love from NYC ❤️
I do think potato starch and potato flour are used interchangeably in different countries- maybe that's the root of the confusion?
So, does that mean potato flour is what is supposed to be used here?
These noodles are made with potato starch. See Chef John's version.
Enjoy your break!
Just letting you know, the reason that you like the noodles from the first dish is because they aren’t ramen noodles, they are udon noodles, which are much better suited for heavier dishes like a cream and cheese noodle dish, for example.
The glass noodles looked so good!!!
OMG I love the Carbonara Buldak noodles, I add Parmesan instead of mozzarella tho..delicious! But only the dusty stuff from the green can 😂
h mart is Korean. 99 ranch and Hawaiian is general asain.
17 seconds. Holy crap. Thats quick
Impressive knife skills!
I strongly suspect that you're right, and people are 'mislabeling' flour and starch.
I quoted that b/c, while there is an "official" designation for which is which, the flipped descriptions of similar products commonly become colloquialisms after years/decades of misuse, esp. if there's a translation issue for import/export.
I was a linguist in the Iraq war and this was something that was a major issue at one point, while monitoring Port Activities, when it turned out that similar products were sold under flipped descriptors in the markets of Iraq, not JUST flipped regionally, but even different sellers within a single sook would switch labels (and hated each other for it). The one that I specifically recall was the Cottage Cheese / Curds and Whey rivalry of which was called 'Rooba'.
NOTE: it's an issue b/c inconsistencies in labels in a region trafficking in illicit explosives and drugs is a major red flag...
is that a polis flour
I'm surprised the carbonara inspired ramen uses mozzarella instead of parmesan. I guess to keep it accessible and cheap?
Don't forget your lactase
David please 😢 there's a t in the word gluten
Still failed
I make potato mochi all the time (which is this but you form it into a ball and fry it instead), the key to getting the texture right is start with a little potato starch, and then gradually add until you get to the consistency you need. It should be gummy but not sticky, it will never be doughy, and if you go too far with the potato starch add just a sprit or two of water.
Edit, I also saw another comment mentioning the water, starting them off cold and going until they are VERY cooked is important. If they are still pretty dense boys they will not take the starch well.
Maybe he needs different potatoes? Maybe russet are too starchy and dry to take well the starch?
Seeing the thick potato noodles and immediately getting flashbacks to the last attempt haha
Hey dude, hope everything is going well! Been missing your videos!!!
Does anyone know if David took off for a few months? Missing his videos.
He usually takes off the month of January every year but since it’s now the middle of February I’m not sure what’s going on. He still posts semi-regular Instagram stories
@@annahill99 Thanks!
The town I’m from in Oklahoma has a prominent Korean community. Japchae is one of my favorite dishes. We usually have it with little slivers of bulgogi. So good.
I studied abroad in South Korea, and I miss Korean food so much. Japchae is so good. I miss being able to get it for cheap.
Oklahoma represent!
It's so interesting the different reactions you and your partner had to the japchae noodles. I don't know if you have to grow up with it or if you can come to love it but i freakin LOVE the texture of those glass type noodles. The chewy bounciness is amazing and always hit the spot for me. But I'm Chinese and grew up with them. And even my sister, who's got a whole texture thing, loves them. It never occurred to me that some people would find it off putting.
Can't go wrong with recipes from Maangchi. Traditional and original korean recipes from a cute lady
It’s been a long time since I’ve watched her content and the second I saw her face in this video it unlocked some sort of core memory and i was like 😮 I know you
Your bag of “potato starch” is actually potato flour. It is not the same thing/ can’t be used interchangeably for recipes to turn out the same.
The name "mąka" can be misleading, but it is potato starch, not flour
Skrobia and mąka is used to call the same thing in Poland
Maybe next time try an Asian brand potato starch. I think they're different.
I agree; a recent vid from Beryl Shereshewsky (I think it was her dumplings vid) she had a similar issue.
Huh, really? That's so strange. Does it have different ingredient(s)? Or perhaps asian potato starch uses a different type of potato?
Probably a different variety, but I really wouldn’t recommend processed ingredients sourced from China proper for anyone with a severe food allergy.
my mom and i make japchae all the time. but she's never put an egg in it. we also don't put meat in ours. but every Korean family has their own variation of it.
Happy new year David! Always happy to see your uploads, they always make my day! Cheers to 2024!
the CREAM carbonara ramen is the best flavor. I add green onions and sesame seeds and parmesan cheese plus heavy cream to them. SOOOOOO good. the carbonara noodles don't have a seaweed topping packet in them so I'm not sure what kind you're eating, but the regular ones plus cream and cheese *aren't* the same. I know, it seems like they would be.
also, you're using the wrong potatoes for noodles -- you need red or baby white waxy potatoes and you HAVE to use potato starch or sweet (glutinous) rice flour -- they all contain amylopectin. it's just the potatoes; you're using floury/fluffy potatoes and they won't work for noodles. it all seems so finicky but it's really what will make it work.
He showed that he got his own seaweed out
@@Bllue AH, I missed that, thank you!
Those potato noodles show one of the big issues I have with almost all food content creators, they don't do nearly as much recipe testing as they ought to do in order to actually make useful tutorials, so they just don't give you enough information to know how to CONSISTENTLY make something good.
In fact I'm quite certain that they themselves often haven't actually mastered a recipe to the point of consistently succeeding in making it, before they make a recipe video for it.
With Babish for example he'll often say how on the first attempt he failed but on the second attempt he succeeded, that's not nearly enough attempts to figure out all the consistency issues with a recipe and all the potential problems that can arise or how to fix them.
I have Buldok ramen in my house at all times... Carbonara for me and either 2x or 3x spicy for my fiance. For us we make the ramen and then add in Kewpie and a fried egg - or in my case sometimes even bacon and it is soo good!
My guess is you are right - people are using potato flour and not potato starch. The bags of potato flour I've seen always seem to be in a foreign language so I bet that's where the confusion is coming from.
Maangchi is just a much better cook than most other online cooks.
I can’t have noodles so I’m living vicariously through you. 😂
I miss noodles too!! I watch David eat them with no small amount of envy. Like even the shtty gf noodles would be okay right now. Unfortunately my body fcking hates me and I’m not allowed to have tasty things. But omg I miss gnocchi with my fav sauces.
Babish tested Gluten free noods, he said "Tinkyada" was the best. I bought some and thought no way! they are very dark and made from brown rice. BUT as they cook they lighten up to look like regular pasta. And they Taste fabulous with the texture of "normal" pasta, and they make spaghetti noods that can be used in any asian nood dish. I LOVE them and they are sold everywhere.
@@Comrade_mommy are you unable to have gluten or is it a carb issue?
Why not?
@@feliciat3077 It was kind of a process of elimination. I have ME/CFS and while trying to find any answer & not getting any help from any of the drs I went to, (to be fair there’s not a lot of research-tho long covid has greatly increased the research bc it’s a major symptom of LC), I reluctantly tried multiple diets including gf and ended up having a some amount of success. Like I’m still tired all the time but I don’t pass out standing up or sleep for days on end anymore. But I also added in a lot of probiotics & learning to tolerate chicken stock. Trying the whole gut health thing bc I’ll try anything. I also was diagnosed with IBS & found when I tried to eat gluten it made my fatigue get worse caused stomach cramping. I’ve tried multiple times to eat wheat and gluten but always pay for it. I also have a problem with my hormones that makes my blood sugar higher than normal. After cutting sugar and even honey and other sweeteners, I still had higher than normal blood sugar, which messes up my hormones even more, so I started cutting carbs. (Which is crazy hard bc I have a lifelong pathological aversion to meat.) Basically after having a baby my health fell apart and unfortunately none of its been easily understood illnesses. But apparently bc I have IBS a lot of foods don’t work well with my body. It’s all annoying and frustrating and makes eating a chore. But a couple of times a year I’ll eat whatever I want, but I always pay for it.
i love how your BF is real critical.you sometimes try to be nice but he has no qualms saying his opinion.
its nice to have both opinions =)
5:40: Aren't those like just more or less long gnocchi?
Edit: Ah, yeah, you ended up doing exactly that. And I think it's for the better. Can't really see it working with only starch and no protein.
"6, if im hungry" Damn that was cold bro 😂😂
Regarding the struggles you had with the potato noodles:I’m gonna say something possibly problematic: I think some cooking channels, even the legitimate ones, are not being fully honest about the recipes, instructions, and techniques used. I’ve cooked and baked so many recipes, and for those that are such a fail (mostly baking) that I’ve tried time and time again, I’m only able to get it in the ballpark of the desired result with ample adjustments on ingredients and techniques. Maybe I’m too cynical to blame it just on altitude and humidity, but come on….
That is very true. A lot of recipes are a very different version of what the chef did, I've noticed that many times. I'd say some can't help it, as sometimes it differs (which is the suggestion and adding "to taset"). But ones like making noodles or dough should point out you may need to add less or more of what they put in.
Great video, as always. A quick tip when cooking potatoes is to start them off in cold water. they will cook more evenly; if you put them in when the water is boiling, they will cook at different intervals, versus starting with cold water and then bringing them to boil at the same time.
I made the potato noodles a while ago, I too found that they crumbled, which makes sense because they almost form something like a non- newtonian fluid, where it hardens when you put pressure on it, which makes it crumble. When I made them I had to roll them extremely gently. They turned out perfect!!
Wrong potato type. You need the ones for puree.
It's TikTok no doubt they claim it's something brand new and unheard off 😂 cheese raman noodles is so old I knew many people who made this at Uni back in 2008 😂.
I question whether the issue is the type of potato? Russets are a high starch low moisture potato. I’m not sure what kind were used in the tik tok video and seeing as there are so many varieties available in different parts of the world, unless they are very specific to name the type of potato there could be varying results. Just a theory 🤔
I really hope you’re enjoying your sabbatical, if you’re looking for ideas when you return I’d love to see you recreate some of sorted foods ultimate battles. Today was a unplanned pasta battle and I want to see you recreate and judge.
David I've been scrolling my recommended page for 10 minutes looking for something to watch. Wonderful timing 😂😂♥️
"They call me a critique for a reason" Now that's a cold and cool ass comment. You should t-shirt it.
I tried the potato noodles yesterday. They formed a mush so I put it on a dish, burnt some butter and put the spices in. Used it as a side dish, mashed potatoes type of thing. It was DELICIOUS.
Making gnocchi dough was genius. It’s the sauce that makes the dish. I don’t consider your modification a failure.
Enjoy your break, David.
It more common sense seeing how the recipe is the same as gnocchi baring the egg. As soon as I saw the original recipe went oh its gnocchi without the egg - and bound to fail.
Happy new year david! Look forward to another amazing year with You 😊😊😊😊❤❤❤❤
I got those carbonara noodles over a year ago and I was so, so unimpressed with them. I tried to dress them up with cream, cheese, and bacon to get closer to a real carbonara and that made them worth eating, but not worth making again. I gave my sister in law the rest of the packs. Lol.
Maangchi’s recipes are all so good!! And she’s the cutest i love her
You're boyfriend is hilarious, I love his drollness.
It did seem that adding so much starch would either end up with a crumbly mess or a latex hose so it was a good thought change to a Gnocci recipe.
Love your content David! You always make My day!❤❤❤😊😊😊😊
I love the cheese tax. ❤
I was literally saying "Use flour and make gnocchi noodles" like 30 seconds before you did it. I suspect the problem might be the recipes themselves. Either they skipping a step when writing it down or they're doing something and not including it. Humidity affects starch, so just having a more humid kitchen could be causing you to use more starch than they actually did. I'd suggest finding a version that gives everything by weight rather than volume.
I did the same thing 😂
I love the carbonara buldak, but I’m not going crazy, they were so hyped I was almost deceived, but I still crave them from time to time. There is not asian market where I live, so I usually stock a couple of flavours, a lot of them are really good also!
You used wrong potatoes
In the Netherlands I can get the Samyang noodles in a regular supermarket. I also have a much better cheesy noodles recipes. Or as I call them: White girl noodles.
To the noodles add:
1 egg (raw, stirred into the noodles to create sauce)
Aged cheese (Old Gouda is great, have I mentioned I'm in the Netherlands?)
1 spoon of cream cheese
and finish with excessive crumbling of Feta/White Cheese of choice. I prefer not real Feta so it's less funky
Stir and enjoy being here and there surprised with bigger chunks of salty, creamy feta to fight the spiciness of the noodles
I love the fact they write "artificial" straight on the front of the package of the Buldok noodles yet these gained so much interest :D I mean, there is nothing bad about eating these from time to time but I would not "scream" about it like the brand does ;P
It seems to be that you're using Eastern European potato starch / flour? It might be more flour than starch? If you could find the East Asian variety, especially the mochi type one, maybe that'll work better?
I don't know if you'll see this, but I think Hank Green is currently copying your hair circa 2018/19
Happy new year and enjoy your break!!!
The thing about the potato starch is - each type of potato has a different amount of starch in it, that's why you have to gradually add the starch to the potatoes untill the doigh looks right, can't really make a recipe that will be fool-proof, because potatoes are weird (and I say it from Poland, where we have dozens of types of potatoes in stores, each meant to be done differently).
cheese samyang is way creamier and yummier than carbonara samyang. they just lost the popularity contest because of the pink packaging vs yellow packaging the cheese variant has.
David I think it might be because they used potato flour instead of potato starch. Some ppl might think it’s the same but it’s a bit different. My money’s on the potato flour
Your boyfriend seems to be always condescending and bitter who hates being on your videos. I might be wrong, but that's the vibe I get.
In polish cuisine we make potato balls and it turns out kind of mochi-like. I use waaaay less starch though.
Buldak are the original noodles used in the fire noodle challenges that popped up years ago, and they kind of took off from that and have like a thousand flavors now. My person favorite is the jjajangmyeon. But carbonara flavored things in general is really hot (intentional) right now, and I think that combination of popular + "upgrading" ramen recipes contributes to this type of recipe going viral.
Potato and flour (and sometimes egg, depending on the recipe) and that's it. Like gnocchi❤
anything natural like flour/starches and potatoes are all going to have different amounts of starch and liquid in then so you have to start with lower starch and then add more in if you need more.
excuse my weird question and English , what was the pill or candy that he ate before trying the ramen ? and was it for ?
When it comes to the potato noodles, you used potato flour, not starch 🤭 mąka is flour, skrobia is starch in polish
5:29 that bag says "potato flour" in polish if my google translate is right. potato flour and potato starch are not interchangeable
i havent seen your vids in a while. good to know you still do the same thing, it takes me back :))
Japchae is so good! Btw I heard a new tip that actual Koreans use, they add some soy sauce to the water they cook the noodles in!
happy new year david!!! i’m so grateful you’re still making videos 🥹❤️
woah im early. Yooo, David! Hope you're having a good day!
I would love to see you as a judge on Without A Recipe over on Try Guys
Thick potato noodles are the sh*t, especially with tteokbokki sauce P:
Happy New Year, David! Enjoy your hiatus!
Maybe different types of potatoes would work better? More starchy ones
Bummer on the retest - good save though!!! Looks delicious
my rental unit makes that noise too. mostly when the furnace is running!
Excited to see the retest of the thick noodles! I was surprised at how badly they turned out after the video had hyped them up so much