$116 vs $11 Ramen: Pro Chef & Home Cook Swap Ingredients | Epicurious
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- Опубліковано 25 сер 2021
- Pro chef Esther Choi, owner of Mŏkbar in New York and home cook Daniel are swapping ingredients and hitting the kitchen to make each other’s ramen recipes. We set Daniel up with all of the supplies he’d need to make Chef Esther’s luxurious $116 bowl of ramen while sending his more modest $11 worth of ingredients back the other direction. While Esther was using her expertise to elevate Daniel’s recipe, food scientist Rose dialed in to assist our home cook with a few questions he had along the way. Which one looks best to you?
Follow Chef Esther on Instagram at @choibites & @mokbar_nyc
Find Daniel at @iamdanielvictor
Rose is on Instagram at @rosemarytrout_foodscience
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Director: Chris Principe
Editors: Léa Kichler, Andy Morell
Director of Photography: Brad Wickham
Producer: Ness Kleino
Assistant Producer: Michael Cascio
Camera Operator: Paige Wollensak
Audio: Austin Rumsey
Production Assistant: Brandon Guillebeaux
Culinary Producer: Kelly Janke
Associate Culinary Producer: Jackie Beal
Post Production Supervisor: Stephanie Cardone
Associate Director, Post Production: Nicole Berg
Epicurious Video Team
Jonathan Wise
Ali Inglese
Dan Siegel
Rhoda Boone
Carolyn Gagnon
June Kim
Holly Patton
Myra Rivera
Billy Keenly
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She's soooo good at talking. Her voice is so smoothing and calming!
Yes love when she explained things.
@@nanochic 7 years ago🙀🙀🙀
@@cementeater6149 am a time traveler.
@@nanochic ooh just realised what you did. weird…
love hearing her pronounce the ingredients and explain things… i’m so gay.
I LOVE the way they were soooo respectful, and no one made mean comments on the ingredients they chose for each other
Better than I would've done. I would've been 💩-talking the MSG the whole time ;P
Probably would've wound up using it anyway and then being embarrassed with myself for all the shade followed by hypocrisy
@@MayBlake_Channel PFFFTT ladies and gents that's honestly
@@MayBlake_Channel LOL
ua-cam.com/video/gzQPH3ub2bs/v-deo.html
Yup every human should learn 1 thing in life- being down to earth
i love how chaotically fun daniel is and calming esther is, polar opposite as it finest
Exactly in mbti Daniel would be ESFP and Esther is ISTJ
^oh boy
@@thesevenkingswelove9554 I'm glad I wasn't the only one silently trying to to type them 😅
As someone who is untrained and works with cheap ingredients when cooking, I really appreciated Chef Esther's approach to cooking that ramen. It is the kinda thing I do all the time, definitely not to her level, jazzing up cheap simple meals is a lot of fun and satisfying.
ua-cam.com/video/9goX4NadHFE/v-deo.html woww😋😋😋
Yeah, the ingredients, they do count, but the preparation and skill matters much more. Many really good recipes are quite simple, but its the execution that makes the difference.
Right, this is probably the most informative of these I've seen, and it is so accessible. Beyond technique it's such a good philosophy and approach.
I love how Chef Esther doesn’t let things go to waste. She deserves her own cooking show, I can hear her talk all day.
Yess I agree. Lol I would watch it all the time... and gain like 50 pounds in the process because I am always hungry after I watch these videos 😂😂
I know, I keep looking for her
agreed
Her***
@@ehoa1984 who are you correcting?
I love how the pro chef had respect for the ingredients and was able to bring out their best qualities and make a beautiful dish, even though she normally works with high quality stuff. That’s the sign that she’s talented bc she’s able to bring up the ingredients to her level
Because everyone starts out with the basic ingredients she was given, and she herself respects her humble beginnings, hence why she brought out the best in them by utilizing the years of experiences she's accumulated.
My thoughts exactly.
And despite her being accustomed to high quality ingredients, she still had so much appreciation for the ramen flavor packet XD
The thing that stands out for me in ALL of these videos is the sheer amount of wasted ingredients the pro chefs end up with. They throw garlic in a broth, fish it out and put new garlic in other parts of the dish. What do they do with the old stuff, just throw it away? Or in the videos where they use just half a pineapple or piece of fruit as a garnish. Not enough attention goes to how much the pro chefs waste vs the home chefs, who use everything they bring.
@@Maoki yeah, with all these videos the pro chef has been a home chef before, I mean the minute they started baking they didn’t just go to culinary school ! Which is why I think with these types of cheaper foods , like ramen * instant ramen is REALLY cheap at least in the us I mean like the generic ones not the super fine ones! *
[recipe below]
Just tried making Esther's $11 version (only without meat and then we added mushrooms at the end) with my sister. We had it for lunch and I would highly recommend it. Our mom and our other sister were very impressed with us doing this by ourselves, and it's actually pretty doable for younglings like me. So don't be intimidated by it!
My sister and I's version of Esther's $11 version :
(serves 4 and takes ~2 hours)
Ingrediets :
-veggie broth from walmart [it already had 4 servings] (fight us, we decided to make this today. what did you expect?)
-3 stems of scallions
-4 eggs
-5 cups of water
-1/4 cup veggie oil
-4 cloves of garlic (minced)
-2 tablespoons of peeled and chopped ginger
-4 ramen noodle servings
-1/3 cup soy sauce
-red pepper flakes (to taste)
-mushrooms (to taste)
-fried onion bits that we already had (to taste)
~broth~
1. dump broth into a pot. leave be for now
~tare~
2. in a different (and cold) sauce pot, add 1/3 soy sauce, 2 out of 4 cloves of garlic, and half of your chopped ginger (1 tablespoon)
3. take out a small bowl and a strainer for later
4. now turn the heat on to boil for 5 mins
5. take it off heat and strain your tare into a small bowl
6. in the strainer, you still have garlic and ginger bits. dump these bits into your sitting broth for flavor, leave broth be for now
~aromatic oil~
7. mince the rest of your garlic and chop the rest of your ginger, leave on cutting board for now
8. take out a small bowl with a strainer in it and a small plate with a paper towel on it for later
9. take a large pan and add 1/4 cups of veggie oil and 2 of your scallion stems (cut with kitchen scissors)
10. heat this until its starts to bubble
11. when it starts to bubble, add your garlic and ginger, don't leave
12. when the garlic starts to turn, take it off heat, then strain it
13. in the strainer, you have scallion, garlic, and ginger pieces. dump them onto the plate with the paper towel to dry. they will become crispy. leave be your oil and yummy bits for now.
~eggs~
14. take out a small pot and add 4 cups of water and bring this to a boil
15. take out your eggs, and get 1 cup of cold water from the sink
16. dump cold water into the pot then take it off heat
17. gently add your eggs in then cover the pot
18. let sit for 15 minutes
19. during those 15 minutes, take out a medium bowl and fill it with ice and water
20. after 15 minutes, gently take the eggs out and into the ice bowl
21. let it until cool
~noodles~
22. cook your noodles (i think we all know how to cook instant ramen, right? if not ask google, it's easy)
23. put strained noodles into your ramen bowl
~assembly~
24. add broth (to taste) into your ramen
25. lightly drizzle your tare and your aromatic oil into the bowl then mix (to taste)
26. add your fried aromatic oil yummy bits (to taste)
27. add fried onion bits (to taste)
28. add mushrooms (to taste)
29. crack your egg into the bowl
30. add red pepper flakes (to taste)
31. have a wonderful time eating this because it takes 2 hours
hope this oversimplification and unnecessary specification helps anyone!
replying to save this-
Reply to save this too-
rep
I love you
Imma take note abt this for future purp 😗✌️
I love Esther's comment on the rotisserie chicken: "this is like a nice gift." :D It's the backbone of the ingredients: it becomes both the stock and the meat component of the finished dish.
I bet David knew about it as well. He doesn't make stock but know she would make a stock
I love the fact the Esther doesnt add a bunch of her own ingredients
She adds basic things like water or seasoning but she doesnt completely change ingredients
i think epicurious got some of our feedback on that! the recent eps have been this way with the pros. they've been using less and less extra ingredients :>
That’s what makes it a challenge
I mean, water, sugar, salt, pepper and oil- are more than fine. Those are basics ingredients that anyone can use
It's probably because they are no longer doing this in their own homes where they would have other things
@@greninjafw the epicurious crew gets them everything they need
Even if it's not part of the low end meal
I like how Esther's not ashamed to admit she likes the chicken flavouring. You'd think lots of pro chefs would look down on artificial flavourings
Maruchan has *very* nice seasoning packets. Much better than any other I've tried.
My father was a chef and used the packets all the time. They're essentially powdered bullion.
It has msg in it. Who wouldn’t like msg
I mean those things are specifically made to be tasty, the other pro chefs are just damn pretentious
Ahemm Marco pierre white
Daniel is so funny, I love his commentary. I also love how Esther explained everything she did in detail
I'm amazed how she built so many levels of flavor and texture. I've watched several episodes and am amazed every time how they elevate these simple ingredients.
Daniel: *sends ingredients to pro chef*
Pro chef: *NEW RECIPE.*
@Laura Brown shut up 😀
Laura Brown shut up
Laura Brown shut up
@Laura Brown shut up
@Laura Brown shut up
Also, finally the pro chef was able to taste the home chefs creation and vice versa. That’s all I had ever asked of this. And also the fact that Ester took a rotisserie chicken from the deli and turned it into like 6 different elements is very impressive.
What you mean finally? They already did it in the first episodes as well... I think there was the Corona think and the social distancing that stopped it for a while
This guy should be a voice actor. I love his voice. Or really any actor. I love his energy and expression too!
Reminds me of andrew garfield
Agree
I just seen him in a body wash commercial or something, good for him
@@guru5382 What’s his IG?! I’d love to follow!
@@RippleR24 It’s in the description I think.
Fell in love with Daniel when he mentioned Appa haha, such a fun guy. Also, Chef Esther never stops to amaze me! Can’t wait to eat ramen noww
shut up...now
I love when the pro chefs ONLY use the ingredients given to them and just gets really creative with them. Its a little less impressive when they start pulling their own ingredients out of their kitchens.
yeah when the others do that I feel like the challenge loses its essence
Her techniques with the eggs blew my mind. I will not be making broth any other way now.
@@foster-uz5rt Dude i actually did that trick and my broth came out amazing! It was so creamy and made it just the right consistency
@@ajaxx664 i would not have known about it, if it wasn't for her! These are super good videos!
Those are the makings of a true cook/chef. Being able to transform ingredients not just use expensive ones.
Honestly, it was extremely cool seeing what Ms Choi did with the 11 bucks worth of ingredients. That something that I could learn to do and apply to my own budget ramen lol. Its insane how amazing she got that to look.
And you can use that leftover chicken and other ingredients for other foods too.
Hey don’t forgot what Daniel did with his saying he was a home chef
@@tbhidk8693 I'm a home chef and I know how to cook many things with scratch and come out to be restaurant worth of foods. But I agree both of them did something different than usual.
literally same lmaoo
Repent to Jesus Christ!!!
“Surely your goodness and love will follow me all the days of my life, and I will dwell in the house of the Lord forever.”
Psalms 23:6 NIV
If Chef Esther had a cooking show I would binge watch the entire thing impatiently wait for more episodes
i love this chef, she shows how easy you can make things, and explains the more difficult ingredients but shes not a snob about it, love her!
I'm impressed with how the home cook can make the restaurant quality ramen and how the chef can take cheap ingredients to the next level with technique
Technique and UA-cam videos.
He also knew how to use chopsticks correctly
@@runed0s86 everyone knows
@@khyatisrivastava3542 You overestimate a lot of people lol
@@khyatisrivastava3542 I am not a part of everyone, or so i have been told
@@khyatisrivastava3542 nope, I just recently learned how to correctly use chopstick and I’m 24
The man brought so much positive energy, that I had to smile watching him.
Honestly same
Copied
@@turtlesrprettycool3379 shut up
@@turtlesrprettycool3379 I did not copy, he actually brought positive energy in the video
@@turtlesrprettycool3379 Stolen comment 😒
I’d love you guys to give former inmates ingredients and see what they do vs a professional chef. Cuz let me tell you those guys can get really creative with limited ingredients. Some of its still nasty but some of it they’re spot on. I’ve been saying they need to open a restaurant or fast food place based on it and I think they have now.
Fresh Out channel has a few cooking videos, but too few, I'd love to see more
Honestly, Esther & Saul are the best
There is a guy out there who can cook minute rice in 58 seconds. Then there is Esther, who can cook 2 Min packet noodles in 2 hrs. Equally impressive.
I can make 2 minute noodles take 2 hours too! But in a very different way
Her cooking noodles is not long though
Only the preparations
It’s because she puts in the rice, she puts in the flour, she may be hunger, but won’t devour, she puts in the wok, puts in more flour than she takes what’s ours.
@@alpreviation7281 IT TOOK ME SO LONG TO GET THE REFRENCE
and then there’s the “extra” home-cookers who are right in the middle
Esther should make a cookbook with recipes like this where she takes just a couple cheap basic ingredients and makes masterpieces with them.
Yes!
I love this series because it teaches you both how to level up cheap ingredients with good techniques, and how to stretch your techniques to accommodate better ingredients (and what some worthwhile indulgences might be)
It’s always the level one home cooks who have personality and aren’t serious all the time which is what makes me love them
Are we just ignoring Daniel tasting the stuff, and then literally going, “ooh. Mommy”
maybe he tried to make a bad pun
edit: mom I'm famous
@@hungry6677 yeah he tried to say umami LOL
Good thing the flavor is called “umami” and not “udaddi”.
@@dallasapollo ikr
That cracked me up 😂
"Do you want to come work at my restaurant?"
Next episode:
"Hi, I'm Daniel, I'm a level 3 chef"
I mean, at this point...he's pretty pro
LOLOLOL
"And I have been working at Mokbar for 3 weeks"
@@69putana
Pppp
@@ashanein llllllllllllllllllllllll
By far the best episode, the more respectful and humble chef showed by far the best skills I’ve seen so far on the show.
I love chef Esther she is such an amazing chef and still so humble and nice. I want a series of her just showing how to make cheap good meals for family’s on budgets cause she utilizes ingredients in ways you don’t normally think to
I wrote down Chef Esther's recipe for myself if anyone else wants it!
*Ingredients:*
Instant Ramen
Garlic
Ginger
Rotisserie Chicken
Eggs
Scallions
Soy Sauce
Sesame Seeds
*Making the Broth:*
Pull off all the meat from the chicken, separating the skin from the meat.
The meat on the wings might be too tough for the topping, use it in the broth with the bones & carcass of the chicken. Dismantle the carcass to extract more flavor from the bones. Add water to your stock.
For aromatics, loosely chop scallion and ginger (skin on) and smashed garlic and add to pot
Boil for an hour or two.
*Making Tare:*
Add soy sauce to the pot and add in chopped ginger, garlic, and ramen packet and boil for five minutes to make sure that the seasoning packet is fully incorporated, and ginger & garlic is fully extracted.
Strain out the ginger and the garlic.
*Aromatic Oil:*
Chop up the scallions and add them to a cold pan, add vegetable oil, and turn on medium-high heat. While that gets hot, mince ginger and garlic. For ginger, you can peel it with a spoon to minimize waste. You can add scraps to stock. Add minced garlic & ginger to the pan.
Do not walk away from the pan, the color will darken VERY QUICKLY. Watch closely and as soon as it starts to turn light brown, take off heat into a new container. Strain to separate the aromatic oil from the crispy topping bits.
*Boiled Eggs (Onsen Tamago):*
Put one cup of cold water into 4 cups of boiling water (this way the water is about 75-ish degrees Celsius) and let the egg hang out there for 15 minutes in a covered pan to keep the temperature in there. That way you get that super runny silky egg in the broth.
Remove from water and put into a bowl with cold water & ice to cool completely before cracking (make sure to account for elevation).
*After finishing the above steps, move on to the following:*
- Strain the broth through a Shinwa and push down on the carcass with the ladle to get all the good stuff.
- Add body to the broth with egg yolks. Separate out yolks from eggs and temper the egg yolks with the broth and slowly whisk. Add egg & broth mixture back into the main broth bowl. Avoid adding the hot broth too quickly, the eggs might begin to cook and curdle.
- Fry the chicken skin by adding in vegetable oil and get to a high temperature. Test the heat by holding the chicken skin barely into the pan and waiting to hear a sizzle.
- Fry the skin and put it into paper towels. Add some flavoring packet onto the skin for seasoning.
- Add half a cup of tare to the chicken meat and put chicken meat back into the pan that was used for frying the skin. When the chicken starts to caramelize, it is ready.
- Lightly toast the sesame seeds to release oil, and grind them up in a spice grinder.
- Slice up some scallions into sexy scallions.
- Boil noodles.
*Assembling:*
Add sesame seed to the bottom of the bowl and add broth. Add broth and noodles. Then chicken, some of the crispy mixture, and skin. Add egg and scallions and top with aromatic oil. Enjoy!
this is awesome, thank you :D needs more likes lol
You're right
This should be pinned. Thanks so much 🙏🍜🍜😁😁🍜🍜
I appreciate you! -a broke college student
You’re an angel
I attempted chef Esther's $11 recipe and it was so good! Took awhile and had another person helping, but it was so worth it.
any idea where I can find like a written list of her measurements for the ingredients? I want to try and make it
@@crusniksimsman is in the video
it looks really yummy, but i feel that if you're going to spend that much time to make instant noodles, then you might as well cook "real food" (to my family, instant noodle has no nutritional value and is just emergency food, to hold you over until you get real food)
@@lang-ed3bk this was real food though. She didn’t just open a ramen packet and make instant noodles. She spent 2 hours extracting the flavor from chicken bones and making a nice stock, this is a full meal.
@@AndyStarzs1 the most filling part, the noodles, is not real food. if you add a bunch of ingredients to candy, does it make it real food? no, it may be jazzed up, but it's still not considered real food, only dessert or candy.
besides, my cousin got leukemia from eating too much instant noodles; it's just something i try not to treat as real food.
The effort Chef Esther put into making Daniel's dish was such a nice touch, she really brought his dish up to her level then complimented him on his efforts with her recipe, that makes people feel special.🤗
He must've felt on top of the world.
Commenting for the YT algorithm. 🤗🍜 I love that Chef Esther doesn't waste anything, but uses every little part of the ingredient to take the dish to the next level no matter the price of ingredients. Makes us home cooks feel like we can do it too no matter the budget. Also really appreciate home cook Daniel's positive energy in tackling something so complex as making everything from scratch despite being his first time. Thank you everyone 🤗🍜🙌🙌🍜🤗😁
Maybe the reason why we like Esther so much here is because she's extra but not so extra to do things we can't reasonably do at our own homes.
That's what an actual skilled chef is,cooking better not just buying more expensive ingredients
Agreed
Hey, Chef Frank has a name.!!
We stan a queen who respects the Maruchan seasoning packages!
I also love the fact that she's showing us how to up our cooking skills WITHOUT having to buy all kinds of special machines/knives/mixers/etc.... like I know he's using a kitchenaid mixer with the 2 pasta attachments aka (around $280-300 for the machine and around $80 per attachment) $450 worth of gear just for this one recipe because he's making noodles from scratch but she's showing us that not only can you make an amazing meal for $11 bucks worth of ingredients but also with items most adults already have in their kitchen.
“I’m dismantling the carcass to extract more flavor from the bones” is the most necromancer thing I’ve ever heard a chef say…
Is your... Is your necromancer trying to eat the body?
well said. Generations of global home cooks have been extracting extra flavours by boiling animal bones. With one medium size rotisserie chicken (save on my electricity bill by buying cooked chicken) I was able to feed a family of ravenous teenagers at least 4 meals. Soup, stew, pot pies, sandwiches, etc.
@@linebrunelle1004 I am fascinated (and broke). Please elaborate if you are willing.
@@killa4hire seriously we all wanna know
Gonna bring that chicken back to life halfway through your meal
Esther and Daniel are some of my favorite chefs I’ve ever seen, they are just so fun!
I love each and everyone of the chefs and cooks that appear in these series.
You guys are all amazing. you brighten my days when I watch these vids.
This was a fun watch. I love Chef Esther and I can verify her ramen at Mokbar is next level. Didn’t realize how much work went into it. But I am seriously impressed with her resourcefulness and technique with the instant ramen! 😳 I’m definitely going to have to try to make a copycat version of that. The crushed sesame seeds to add creaminess and the crispy rotisserie chicken skin…genius!
ua-cam.com/video/iUOURtuNIUs/v-deo.html
I wanna visit Mokbar
She used to work at Café de la Esquina in Brooklyn
That is indeed correct
Girl, You're Thicker Than A Bowl Of Oatmeal🌟
I feel like a interesting version would be to total the cost of the home cook's version and that's how much the pro can spend to show where the viewer could focus the budget for a particular meal (so apparently this all ready exists but sense when has that stopped or even slowed showakers)
Oh wow I like this idea a lot more!!
well, with limited budget, even pro chef most likely buy things similar with home cook chef
@@richard35791 but where do they focus it on do they go for a cheaper oil so they can get pink salt...does Frank cheat and grow his own cinnamon tree...do they sacrifice an entire ingredient so they can use a super fancy meat
@@ShugoAWay Pink salt isn't anything special, mostly just a marketing gimmick. Its pink simply because it hasn't been refined to remove the impurities that naturally occur in salt, and it doesn't have any iodine or anti-caking agents added to it because it is sold in rock form, but the rock form also makes it a pain to use in cooking, as you have to first grind the salt into a separate container before you can accurately measure it for whatever your cooking. You directly grind into the dish because you'll never know how much salt actually came out from the grinding, so the level 3 chef isn't going to opt for pink salt unless they are going purely for presentation with some salt crystals on top of whatever they are making, which would be fiscally wasteful since pink salt tends to cost significantly more than other options.
The size/shape of the grain has more bearing than the color/source for a chef on a budget. The level 3 chef would be more inclined to purchase salt with larger grains than your standard table salt, so Kosher salt would be the better all-purpose option, as it is cheaper and usually doesn't contain the iodine and anti-caking agents found in regular table salt.
I suspect some of the level 3 chefs would handle things differently, but most are going to opt for the most cost-effective options for ingredients and simply use their knowledge and skills to bolster the flavors and presentation with those cheaper ingredients, as was done in this episode, or will create a recipe with less ingredients but use higher quality ingredients. It still would be fun to see what they would do.
@@daltigoth3970 yes ik it was a sarcastic example i thought it would be obvious next to the cinnamon tree joke
Makes me so happy that Daniel just explores even though it might be weird like biting into the ingredients to try them. Feels like he's learning and so is Esther as she explores within he constraints.
Awesome
I love that they are all so respectful with each other!
Finally a home cook who doesn't freak out at every ingredient.
"Ohh waterrrrr.... What do I do with it... HELPPPP"
finally a pro chef that actually use what they got and doesn't sub all the ingredients to more fancy stuff
@@oldcowbb yup.. I was really surprised that she didn't use the dragon tears...
Fax
"What is this... oxygen?! How do I even use this, just breathe it in? Im totally screwing this up."
yup I need to call rose 😱
Rose literally knows EVERYTHING she’s like a food preparation god
Yea cuz shes a food scientist
Goddess*
ua-cam.com/video/PS_-DguuEkw/v-deo.html
I heavily doubt that she's going in 100% unprepared
Fr
i literally learn how to cook efficiently in such a fun way! love this series so much!
I remember her from that Fastfood turned into Gourmet TikTok videos, and I love her. She's humble, makes the most out of every ingredient, and her food looks so amazing! Great chef.
Anyone else ever look at the home cooks and think there’s no way they are just home cooks? Like the way he slayed that ramen really has me doubting his credentials
Yeah I do
yeah also they ate their ramen separately and together somehow?
@@Jacopski u could see them preparing extra ingredients for a 2nd bowl.
I’m pretty sure they get directions
I'm glad it wasn't just me.. I'm like this guy must be seriously underselling himself on his resume lmfao 😂
OMG! My heart melted when Ester said she loved the instant ramen packet ... and then she sprinkled on EVERYTHING!
Ramen is one of my fave dishes, I never get tired of it. Imma try to be brave and do both versions.
The other day I was watching my grandma cook fish stew and I saw her holding something silver… it was a used ramen flavoring packet
@@MelodyWisp you must watch Shokugeki!!!!!!!:3
Indeed. There is never a situation when ramen isn't appropriate. I'm jealous of Japan, it's on ever corner there.
Do it!!! 😁
ua-cam.com/video/PS_-DguuEkw/v-deo.html
This is so satisfying and so creative at the same time. It all depends on how the Chef wants to do it and not too much on resources (ingredients) one use.
Chef Esther never fails to entertain and impress me! And Kudos to Daniel, he seems to nailed it!
Glad to see a pro chef that doesnt act like theyre too good for a cheaper alternative to what they usually make. With the right attention, you can really elevate any cheap food and this is a beautiful example.
THIS!!!!! EXACTLY
I love literally everything about this video. The editing is beautiful and smooth, I've never seen a better transition. The chefs are so great, they are both learning and teaching and we love to see it. Also they're both entertaining and keep my short attention span The recipe choice is great, because I literally want to do both. Keep doing what you're doing!!!
🌝
Tbh I felt like the transitions could be better. I had a little trouble sometimes. Aside from that I agree.
Really I thought they kept on cutting the guy off at bits.
This was fantastic, I learned so many great tips for elevating the basic ingredients as well as the more fancy flourishes.
Last week I made some miso ramen with a similar tare and some soy eggs, best ramen I've ever made, next time I'll try my hand at making some chashu pork.
I love how they actually use the ingredients they have. Some people add stuff that wasn’t part of the original recipe they were given.
no matter how often I see her name, I still cannot believe the food scientist's name is just perfect for food scientists, Rosemary ( a herb) and Trout ( a fish), like, I don't know if it could be more fitting.
Her parents likely loved to cook. That’s so beautiful, she tells such a story.
Nominative determinism!
S A M E
Right
I thought it was a joke till I Googled her. lol
Esther looked like that really hurt her when they slid her ingredients away. 😂
ua-cam.com/video/iUOURtuNIUs/v-deo.html
Can we just appreciate the video transitions/synchronizations in this video? Truly God's work. And Daniel, I hope you got that job with Esther's restaurant.
That feeling when a pro chef compliments your cooking and you can tell they're being honest.
I just finished making my own ramen for the first time roughly based off this recipe. I took my time to make my own broth and everything came out great. But dang do you guys make this look easy; this turned into a 3 or 4 day affair for me inbetween all the visits to the market, letting things sit overnight, and boiling that broth. Thanks for the video, it led to a fun project!
Damn that's awesome
🤣🤣🤣🤣🤣🤣🤣 3 to 4 days for ramen noodles and rotisserie chicken? damn imma just microwave everything bam 10mins done😂😫😫😂
Finally they made them try each others dishes
They did it last episode too!
They done this since the first episode of pro & home cook swap ingredients. They kinda stop for a while when the pandemic started due to lockdown, i guess, but now they back at it again. First episode is Frank and Lorenzo swaps ingredients for steak.
They have been doing this?
Is the 3 level recipes they do not taste each others food
Ingredients swap they always do that, due to lock down they stop that for a while
yay for vaccines
I love her and all the people that are in the videos with her. It makes me so happy!
All together now: "Last but not least, aromatic oil" 20:01. That was so cute.
Somehow I have been able to resist watching this cooking channel until today (there's so many). I'll definitely watch more. And maybe tackle a traditional Ramen dish...well, eating one first.
If you're really lazy/cheap(like me) & don't want to fuss too much to upgrade that exact same instant chicken Ramen, then get some canned toppings with some dry seasonings & don't worry about tare or anything like that. Just follow the instructions on the packet and add some dried parsley from a jar & garlic POWDER in the broth when you add the packet it comes with, oh and cook some Vienna Sausages in the broth/noodle mix too and throw in some squirts of lemon & lime juices from bottles (if you're extra lazy like me & don't want to mess with cutting the actual fruits & dealing with seeds). Oh and if you already had the boiled eggs (I just did hardboiled because I didn't know about the cold water trick) just remove the shells and slice in half for topping the Ramen once you have the broth & noodles in ur bowl. Of course the Vienna Sausages need to be on top of the noodles as well, then some more toppings. I used some lettuce hand-torn and then a bit of canned Sweet Corn (or used leftover that u had from pan searing it in butter for a different meal with chicken[boneless and pan seared in butter & some Goya Sasón on top before slicing] & mashed potatoes & gravy the other day) and sprinkle some Old Bay seasoning directly on the corn(egg also looks nice with the Old Bay on it). Also some canned string beans(already shredded before u even open the can) is optional, but what isn't optional is half an avocado(sliced) per bowl. Idk, it was like $3 for one avocado and the Vienna Sausages are like $1 per can but you only need like 3-4 sausages per bowl. It was cheap, I was lazy, and my grandmother's arm was hurting from her Covid booster so she didn't feel like doing anything strenuous either so I decided to do a lazy Ramen bowl. Tastes amazing in particular thanks to the juices & the avocado but all the toppings and such were great.
Esther is the best Level 3 Chef, especially for Pro vs Home episodes because she didn't add ridiculous amount of extra stuff, she tried to stick as close as possible to Daniel's ingredients, and didn't do anything super crazy fancy stuff
Except for the blowtorch, everything else was something that is available at the average home
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I love how when Rose explains, they show what to do. Then they show it AGAIN with detail. Small details like that really help
I feel like they both learned new things and now have a new appreciation for ramen. This was really a test of their skills, whether making homemade noodles for the first time or trying to turn packaged noodles and a rotisserie chicken gourmet :D
also, I love how she is so amazing at making Japanese dishes!! she probably makes the noodle as good as the Japanese authentic restaurants.
I could feel how happy Daniel was after Esther complemented him on how good his ramen tasted. :D
I really want an episode where the home cook just butchers everything completely lol
Yes that would be great
They shouldn’t be allowed to phone a friend lol
Level 1 and Level 2 swap.
Level 1: I'm going to attempt to make a basic home dish
Level 2: I'm going to attempt to make this trash edible.
Throw Steven and a cheesecake in there.
Watch the 3 levels of burger you’ll find exactly what your looking for
Chef Esther is still my fave ever since I watched her compete in Iron Chef. 🥺❤️
love the videoooo
daniel and esther are both so charming, but in such different ways. i could watch them forever, this was so fun and tbh informative
I love how Esther emphasizes less waste. I really need to go back to freezing my vegetable scraps to be used for broth.
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I'm pretty sure if it's veggies you can turn it into fertilizer. Idk that's what my teachers told me
@@smamy8686 along with any egg leftovers
I prepared my instan noodles today in about 30 minutes, it was good and I like it, but whenever I have the time, I'm definitely going to try to do it the way she did it, in a more elaborated way. And hopefully one day try to do the fancy recipe. I love this video!
Chef Esther i have too a newfound appreciation for ramen omgg!!! you are so impressive and wickedly talented !!!
"Appas furryless Body"
Oh god I cannot unsee now
Same.
Right, he has such great energy
Oh my god I can’t unsee that now😂😂he’s so funny
@@picklepirate I’ve only seen one vid but I already love him😂
I couldn’t Unser it and I wanted to cry so badly now 😭😭
I like her, and how she managed the recipe. That's what pro chefs are supposed to do with the recipes
haha totally agree with it
I actually made what chef Esther made in here. Just used some more ingredients, and plated the way i liked. And it turned out and tasted awesome. I just love her creativeness and she is really smart to not waste anything. That's a great idea. I'll keep that in mind 😌.
Esther Choi is already a legend at a young age. I'm always looking forward to what she does next.
I love how Chef Ester uses the ingredients she's given and uses her technical wizardry to make it fancy. It's so interesting to watch. Such a learning opportunity to watch both chef and cook in tandem.
probably why they don't write any instructions with their ingredients. 😉
*Auntie Esther
ua-cam.com/video/9goX4NadHFE/v-deo.html woww😋😋😋
@@ha-pe8jt you thought you did something, huh?
Pppp
I love that she isn't afraid to mention MSG as an ingredient! The stigma surrounding MSG is unfounded and unfortunate because it is SUCH an effective flavor enhancer!
I was recently at a Japanese-Fusion resturant and they had the typical MSG warning at the bottom of the menu but this one said WARNING: Our food absolutely contains MSG and we are PROUD to use it!
I was in love!
Yeah it's like if people freaked out too learn dishes added salt, pepper, or sugar. They are just enhancers to flavor.
@Catalina Ramos MSG is not unhealthy. Do some research.
@Catalina Ramos oh I see. Sorry, I didn't realize you were one of 'them'. Carry on.
I... don't know what MSG is... can you please tell me...? Very sorry!
@@alkasaket379 monosodium glutamate, basically just a really umami-ish salt like substance used in a lot japanese and asian foods
❤❤❤BRO chef Esther needs and WHEN I SAY NEEDS I MEAN NEEDS her OWN cooking channel she’s just BOMB
I made this using Esther's techniques and it was amazing! Thank you!!
That ending was super wholesome. I mean they generally are, but this one was especially so.
Big "did we just become best friends?" Vibes.
Hi, if you like cooking, feel free to check out my recipes ;-)
she is back... She is so cool and good cook. Her take on Ramen looks very delicious
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im in love with these type of videos omg
i’d love to see two pro chefs switch ingredients! it would be so cool to se what someone who doesn’t need a recipe would do
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No he did not mention Appa. I’ll never be able to look at that friendly beast the same way 😅😅
Daniel very much gives Sokka vibes and I know that’s something he’d say too 😂😂🤣
@@samanthayeager6721 And now I can't unsee that lol
I can't believe he mentioned Appa and then continue to cook the pork. That is very sad... hahaha...!
I couldn't believe he did Appa like that. I was horrified when he cooked him
Which friendly beast - Appa or Daniel???
This video was great, both chefs were so fun to watch
16:50 The way she said “that sounds gross” in her teaching voice lol
Her plate shows how a pro she is
She made a beautiful plate and most likely full of flavour out of really simple ingredients
You two are on the same wavelength! It's amazing what Esther was able to do, still using _only_ the ingredients Daniel gave her. That's incredible! Daniel is totally ready for this next level challenge. That Esther asked him if he wanted to work at her restaurant is testament to how he's really becoming more than a home cook. Epic episode!
@Laura Brown SHUT UP BOT
I can never look at Daniel again and not think of Bert from Sesame Street. Thanks to Uncle Roger. He called him Muppet nephew 🤣🤣🤣
I love how rose explains everything clearly... She's literally prepared for anything
Me who always thought Daniel to be too "broish" for my taste, suddenly hear a Last Airbender reference...
"I see you are a man of taste, sir..."
I never thought of him as a "bro" type to me he's more an attention starved metroxexual. I think of "bro" as cargo shorts, polo shirts and beer whereas Daniel is more designer jeans, button downs and fancy cocktails.
@@andrewthezeppo A “bro” can be anyone. They don’t only wear cargo shorts and polo shirts-obviously.
Never got bro vibes but fake hipster vibes
@@leyadil it's more than just what one wears, it's an attitude mostly and not one I associate Daniel with.
@@andrewthezeppo what's a subway sexual??
I love how encouraging the pro chefs are in this series and how really good the home cooks are
These videos are very educational. I always save these to my playlist
I want Esther own channel to utilize things as much as we can and no wasting, love the concept
Meanwhile here I am: *Opens lid of cup* - *pours hot water in* - It's perfection!
Awww i can make some actual ramen for you if you want.
@@jajajajalaclaclac373 That would be absolutely lovely of you! Thank you.
I literally love Esther her attitude is amazing and she’s so good at explaining things. I respect her.
ua-cam.com/video/9goX4NadHFE/v-deo.html woww😋😋😋