I Made 4 "Instant" Ramen Broths From Scratch...
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- Опубліковано 27 вер 2024
- Learn to make GREAT BROTH and then turn it into MAGICAL INSTANT BROTH. After Instant Ramen Noodles, Instant Ramen Broth. Now you Trash that packet seasoning, will you ? 4 completely different instant ramen broths at 4 different level of engagement.
This video is part of my instant ramen addiction series, where I re create a better instant ramen soup by focusing on each and every of its components.
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BIG love,
Alex
I'm a broke uni student, so I don't have a euro to spare as your patreon. But I sit through every ad before your video so you get that revenue at least 😊
Respeckd
And I truly appreciate that
Alex French Guy Cooking It's an honor to have meme'd in the same reply section as you.
F
f
I've now realized that you're just a mad food scientist. Your hair only makes it better!
I LOVE your content :)
The only thing he's missing is a German accent.
But a French one will do just fine.
Kind of a French Heston Blumenthal!
French rick sanchez
My mom banned ramen from the house so I’m retaliating by attempting to make it from scratch
Tell her you're making Japanese noodle soup - which you are.
r/madlad. I'm proud. ^_^
Good for her
@@tuesdaywithanh hell yeah finally a human on youtube that I see that uses Reddit sry for bad English
When I wasn't able to buy beer in college, I stayed at my father's house. While he didn't want me to buy beer, he allowed me to brew it. Not quite the same but similar.
Vegetarian, onion, carrot, celery, garlic, ginger, bell pepper and leeks roasted in the oven on a cookie sheet at 350F for 45 minutes to one hour- until caramelized. Deglaze the cookie sheet with white wine and put it all in a large pot and cover with cold water. Add a couple bay leaves, some thyme and salt and pepper, on a low simmer ''never bring to boil'' cook for 3 hours and keep skimming any foam off the top, that helps keep the stock clear. Finish with soy sauce to adjust salt and if you want add some miso paste. A good alternative to Alex's recipes.
He did something similar (Ingredients in the oven first, then cooking it in a pot) from the Onion Soup video with the beefstock. Talking about the method. Your recipe sure sounds delicious though. :)
But I have to say the blowtorch method seems pretty fun, don't you think? :D
alex is the type of god for broke college students
You realize that letting that heater or overn run for hours to dry the ramen costs a lot of money, right?
@ UA-cam User that doesnt apply to you if you live in dorms
You realize that we college student are just gonna freeze the broth cause is cheaper, right?
im not sure coz im not living in a 1st world country, but instant noodle is just super cheap where i live, like with 1 dollars u can buy 4 packs (which actually taste quite good). Should be way way cheaper compare to making your own. This diy thing is for people with more concern for their health
I was talking about the noodles but never mind.
Alex, take a look on Portable Soup, soldier's food from the 18th century. Easy to carry, small, when disolved in boiling water makes a KILLER broth for ramen. Basically the same principle, with a little twist on the seasoning. Worth a try.
Luccas Marcelus You've been watching Jas. Townsend's channel?
Exactly what I thought! It's basically Townsend's version but more complex. Another interesting similarity is between the 3rd method and soup dumplings. Alex's version is like soup dumpling cubes but less gelatinous. It would be interesting to see an instant ramen broth using the exact same process as soup dumplings (but it may be too rich.)
Hell yea!
Luccas Marcelus that’s exactly what I was thinking about throughout the video!
and thats what he made so I am not sure what would he get out of watching the video on portable soup
I thought the thumbnail was urine samples with different hydration amounts
The first two would be very worrying, they have chunks in them :O
^ How Bear Grylls makes his preferred Ramen
XD
Oh god lmfaooo
Mystic Tulip same
Aka how you know you've taken too many lab courses xD
love this brother!
+Brothers Green Eats Thanks bros
second
Spice powders: Coriander, Ginger, Garlic, Onion, Ground Sesame seeds, Salt (and maybe white pepper). Mix spice mix into sesame oil or molten garlic butter. This is where you can also add red/white/green onions, fresh garlic, fresh ginger to thinly sliced carrots and celery instead of their powder equivalents.
Add Thai chili x2 to soup broth to make it spicy. Add good Sake to it as well.
Tare: Soy Sauce, Mirin, Sake and small amount of Worcestshire sauce or fish sauce.
Roast meat in pan with Tare, pour over finished soup broth and noodles.
That's how I usually do Ramen. I prefer to use Soba noodles as well, mostly because they work nicely with the Tare.
Hi Alex, I've really enjoyed your videos and especially this ramen series! Your approach to food, attention to detail, and style are unique. As a vegan, I also appreciate how you think about your vegan audience. You've truly earned the $10/month pledge I made on Patreon today.
You
That was unexpected; a vegan telling everyone about how much they give on patreon? wooow
I've been making my broth for ramen since ages because I was afraid of all the debate on the unnatural stuff in those packages. What I do is that I make chicken broth(Only chicken, salt and pepper), divide it put it in the freezer up to whenever I need some and it's the basic source of the good stuff. To the chicken broth I'll add garlic and persly powder with salt and pepper. That's it it makes the basic soup, really quick and It tastes like my favorite ramen. When I have time I just add on the go fresh ingredients to the base.
I buy natural noodles, they take just slightly more time to cook than these instant noodles but they are still a very quick meal
Wow thanks for sharing I am definitely trying this!!
Do you have any more broth recipes?
Alex, as a middle aged man from the Midwestern United States with a passion for ramen, this spoke to me on so many levels! Thank you for making this content, and if I had the money to be a patron, just know that I would!
Hey Alex, really enjoy your videos. Did you know that in the 18th century they did a very similar thing to your 'drying' method to make 'portable soup' which soldiers could take on campaign and store for a very long time. It's worth looking up if you're interested. If you type portable soup into youtube there's a channel that does 18th century recipes which has a good video on it.
Jas Townsend at Townsends.
Anyone else just found Alex recently and been binge watching his videos? - I'm fascinated by the amount of effort in each one, and the quirkiness. I'm hooked.
You’re accent makes me feel like everything is going to be ok
watching this inspired me to make a noodle broth.. i used prawns + carrots + onions + white radish + garlic + shallots + tomatoes + some herbs + salt pepper.. and it tastes GREAT!!! i added a little oil and fried everything a bit before adding water. thank you!!
you are so awesome. thank you so much. This is the video I was waiting for most in your series--since it's pretty easy to get high quality fresh ramen noodles where I live, but a quick solution to a broth that isn't the gross chemically packet included with the noodles is the part I have always been stumped with!!! Thanks thanks thanks
Rewatching this Video a year later I realise that this Video is the core of my love to Alex's Channel and exemplifies all the reasons why I am still watching him!
This is my favorite show, not gonna lie
one of the best channels on YT right now
Alex French Guy is totally a likeable dude. I bet he'd be a blast to hang out with... and you'd get to eat ramen
billiondollardan this is my first video after seeing so many recommendations for his videos. I’m glad I watched.
I’ve seen this series for at least 3 times. Alex Is such a warm person, someone you’d love to meet.
Wish you come to Colombia and taste the best food out of south america hahaha
" INSTANT " classic ! :D
It is instant. you just need to add water and poof! instant ramen.... How the hell do you think big factories create "Instant" noodles? they dont create it instantly... they make it with the same amount of effort (or less) he did only in huge huge bulk
hmm yes... though i was more referring to the expression " instant classic" used for some movies that aquire fast and long lasting fame the moment they get released
The intent or angle of humour is often lost in text. Don't worry Raja we got ya son. Stay strong. (Im drunk)
Gotta love your chill-hopish soundtracks too.
I just discovered your channel. I love it :)
+Avanti Morocha Thank you Avanti
How does this have no likes?
Edit: don't want to ruin it
lol...this was a very enjoyable episode. Thanks for doing this experiment. I love your vlog!
For lazy ppl like me, my go to is ready purchased ingredients --non fried dried noodles from Chinatown, dark soy, light soy, a bit of bottled oyster sauce (optional), sesame oil, sprinkle of sugar, pinch of white pepper, I keep a container of frozen chopped scallions that readily goes into everything. Sometimes some hot sauce. For brothy noodles, I add a bit of onion powder, Lee Kum Kee chicken powder & instant dashi and no sugar. But I prefer broth that is homemade in my Instant Pot.
Great video, Alex, and to your friends and family: Alex needs a chinois this holiday season!
waited for this for a fucking week... totally worth it
I felt compelled to add that air being blowed into a funnel does not compress instead it decompresses and the energy from the decompression turns to added air velocity, conservation of energy and Great videos!.
You should try making those spicy Korean ramens. People love those.
I love those roll around cabinets!
bro this is your best series.
instant ramen is the best show I have ever watched after Haikyuu. It speaks to me on so many different levels and makes me happy! Ty Alex
In case you hadn't noticed it Alex, something happened to the audio right after your adorable "Weeee" sound. It's a bit scratchy, almost like you are "overloading" your mic.
+TheCrathes I did noticed that, thanks anyway
French man, if u don't have 1million subs by the end of this year. There is something trully wrong with the human race. QUALITY content my dude. QUUAAAALLIITY!
Jesus, your electricity bill must be through the roof! o:
Electricity is quite cheap in France
@@karimkamal5734 about?
@@vuk2821 I'm sorry I can't understand what you mean
@@karimkamal5734 about how much cheaper...
Vuk About $0.20 per KWH from what I found. That’s more expensive than most places in the US, so I’m not sure what he was saying it’s cheap in relation to, maybe somewhere else in Europe?
The dehydration idea works. What you made was so much better. You are in control of what goes into everything. Great video.
the perfect french accent 😭
make another series like this... ive enjoyed the whole series
6:32 humming the Bam Bam song By sister Nancy
.
Saw her live recently, noticed it right away :)
I love how you combine cooking and science together with so much creativity. Well done!
J'adore ! T'es vraiment à fond dans chaque obsession culinaire!
j'adore le fait que tu sois un youtubeur français qui parle anglais pour toucher plus de gens! Et puis bien-sûr tes solutions et vidéos sont excellentes.. je continuerai à regarder
"For that I'm going to be using a blowtorch"
"Just because"
"Ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh"
I need to try third version.
Alex, you need to know.... Very good job on this channel. I really like your tech solutions and algorythms😉
How are you this intelligent and innovative I’m shook
Just wow. Your dedication is amazing.
🙏
Sorry, have to disagree with you on this, the process of making the soup is too complex. I suggest you just put some bonito flakes and kombu in a tea bag, in just few minutes time, you will get the dashi soup base. with that, just simply add in miso or soy sauce, you will get a good enough soup for ramen. if want more flavour in quick, can also add some smoke bacon flakes into the tea bag
Where do I find bonito flakes?
Percy Miller if you can't find bonito flakes, a good alternative is dried salted fish
+Van Allen you didn't watch through all the "instant" ramen videos from Alex? $0.16 ramen is unhealthy to eat.
+Percy Miller you can get bonito flakes+kombu+miso paste in amazon for around $20 for 10-15 uses. Then a pack of tea bag should be around $1? And get some good air dry ramen noodle from your local store, 12 portion should cost you around $10
Sorry, have to disagree with you on this. The process of cooking is too complex. Instead of cooking anything, why not just eat that $0.16 cent pack of ramen raw with the seasoning pack?
Alex you are SO dramatic but I love it....it's addicting.....sorta like the MSG in packaged ramen....plus I love your methodology....and your DIY-Test-Kitchen
Sounds like a british accent at 4:04
I loved this series but I'm happy to see it's coming to an end. I'd like to see what you're going to do next.
man you're french, make cooking ramen look fun and easy, and do it in a sciency way! dude you're ok. merci mon cher Alex. sayounara por ahora brother.
6:33 holy crap Alex. Humming Sister Nancy brought back so many childhood memories. Anyone remember that game Skate?
Just buy an entire Ramen noodle factory!
If the product is changed to 30% of the quality I see here, I'm investing and buy the product.
You really pitch the right topic/ subject. I too want so badly to make my own noodles and soup. Good video, as always.
He deserves so much more subscribers. His videos are just amazing
This guy makes the best videos ever
New cam, but the sound seems to be worse :( (at least, at the end)
wow that ramen at the end..... so WOW
i just use jun's recipe....
Coming back to this after the recently updated series- he is missing the dashi! Glad he added it since it's really key for ramen's umami flavor.
Good stuff Alex I loved this series!!!!
The last time I spread it like butter she told me we were making a big mess....
mugensamurai where u using the right kinda knife?
Thank you ...from Egypt 🇪🇬
Every time I see a video from you I get super excited. You're a talented, amazing man.
It looks amazing and tasty, but it is not cheap. I guess!
it is pretty cheap chicken bones or meat bones cost barley anything
That electricity bill
Not to mention the value of your time.
Hobeer That’s my point!
@Hobeer Thats the clincher here actually. you dont exactly make small batches of it~ nope~ this was his testing phase... his main goal is to make large batches to offset that long process time. just like his noodles he is probably thinking of making a batch large enough to complete what... 2 dozen instant noodles before he needs to make some again
Loved this and all your series!
Oh god i need a kitchen like yours. Using the drill for making the noodles (previous vid), classic!
Why'd you cut the carrots and leeks at a angle?
charles graves More surface to get flavour out of perhaps.
A S T H E T I C
@Katarina
Wouldn't you want to cut smaller pieces then?
I think he just cut the vegies as he liked, so it fits better in a pot. It's getting cooked to a paste anyways (basically infinite surface when it's broken down to a paste?).
Now if we talk about baking the vegies first or frying in a pan first, then yes, you'd need to cut smaller pieces to get more caramelization.
Mike Roth i think it's to make the slices even in size, so they cook evenly.
That ramen-broth thing...is like eastern european soup with noodles...we cook it like ..last 200years lol. Love you. Kisses from croatia🇭🇷💖
Easily the most enjoyable food content on UA-cam, i really hope this channel continues to grow!
For the torch it helps a ton if you hold the food just outside of the blue flame. All of the butane has burnt off at that point!
I just realized that you're singing "Bam Bam" by Sister Nancy at 6:34! Love that song!
Street fighter 2
Your videos are so so great I really enjoy watching them
You know, I never expected that I'd ever want this series nor that it would even exist, but I am SUPER glad about both those things, especially since my diet's a bit of a pain with instant noodles. :D
I went through a similar process a few years ago, though I stuck to powder "no cook" bases only. Try this to you IB#1 - replace salt with beef base/bouillon. Greater depth from the flavor and ups the umami of the broth. Second addition for more umami, a dash of soy sauce when reconstituting the noodles. My research led me to discover "dehydrated soy sauce" though I didn't purchase any. My kitchen is so full, buying a very niche and limited use product doesn't make sense. Though, it would make a perfect on the go broth!
No doubt IB#3 has the best flavor - just look at it! But... there's a certain novelty to an all powder broth that can be taken anywhere.
I just found your channel, really enjoying it! Keep it up!
You are helping my student life by inspiring me to cook more, thankyou Alex haha
This was an awesome addition to the series!
When I don't want to use the flavor packets for my Raman I usually just put a lil bit of soy sauce, worsterchire sauce, onion powder garlic powder, and some actual onion
Your content quality is always magnificent
Celery, carrots and onions - the Holy Trinity - YES!! Pressure cookers scare the bejeezus out of me - you could do a video on how to use one safely - so it doesn't blow up. Looking at dehydrators on Amazon as I watch - I needed one anyway...If this is your kitchen - it's the coolest kitchen. Thanks Alex!
Thank you thank you!!!!! This was my problem too! Now I will do this! Thank you thank you!!!!
salut mon ami! i love your videos i just found your channel recently and the ramen addiction series is fanatastique!
the peak of your channel
*My ultimate:*
Garlic powder, onion powder, Celery powder, Parsley, Coriander powder, ginger powder, pepper, kombu, msg, chicken stock (1/4 tsp), miso. Some oil + coriander
The French Alton Brown. I love it! Wonderful!
This is intense. I love it.
Alex, here’a a breakthrough!! After savoring your noodles, just add a tablespoon of dairy cream (Elle&Vire épaisse) in the broth, and stir it thoroughly. Then just enjoy, I bet you’ll thank me for that
Hey Alex, you missed option 5: Dry Freeze, actually that's the real industrial process! For that you'll need a freeze dryer, but there are really affordable ones in the market for home use. That's how Knorr cubes are made, and of course you forgot the secret ingredient: MSG!
This has been my favourite one so far! Looking forward to the next!
I like to believe that Alex is drinking ramen broth out of that coffee mug.
I have to say your content is fantastic!
how does he not have a million subs yet. He's so different from so many of the cooking shows on UA-cam. His music, personality, editing, it's so different :o.
C’est fou comme j’ai évolué en anglais depuis que je regard tes vidéos grâce à ton accent on comprend mieux mais bon je suis pas sur que c’est une bonne chose d’apprendre l’anglais avec un accent français mdr . MERCI quand même !
This is the best thing I've come across on UA-cam
How have I not seen this before
I hadn't realized how lost I was until you found me
Chicken feet and pork bones work very well for ramen broth, it contains tons of collagen, good for creating body for the broth.
How about a series about french fries, particularly air fried french fries. Should you double fry? Should I use any oil? Should I short fry then freeze to make bulk fries? If you want to do something very impressive, create a gluten free Ramen noodle and broth
I've always gone for freezing soups for convenient, this is just the same concept but with concentrated ramen broth.
😮😮😮😮I dont know I came to this Channel what I am quite impressed, you really know your stuff