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.
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! *
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
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
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.
@@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.
One of the key takeaways I think is that, while a true high quality broth takes time and effort (48 hours for Chef Choi's), you can get 80% of the way there pretty easily if you're smart about it (2 hours for a basic but tasty chicken broth). A lot of this was just knowing what to do with the ingredients available. That's why I really like shows like this, where you get to see what a pro would do with simple ingredients. There are a few other channels where a restaurant chef shares their home cooking, so they're taking all the shortcuts they wouldn't in a restaurant but then putting in the effort where it has the most impact.
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.
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.
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 :>
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
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.
[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!
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!
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.
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.
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.
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.
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.
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.
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
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!!!
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!
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!
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 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.
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)
@@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.
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.
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
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.
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!
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.
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
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.
I love watching Chef Ester cook , she looks so appreciative of every ingredient its amazing how much respect she has for each and every small ingredient
Replicated Chef Esther's take on Daniel's recipe and it was A MA ZING! The fried spices + chicken skin really added a special something to a common recipe! LOVE
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!
This guy literally made my day so much better, dude was cheesing and joking the whole time! LOVE IT! We need more Daniels in this world! Also Esther was a badass with minimal ingredients, defiantly would of watched a video of her making her ramen!!!!!!!
This is seriously one of my favorite ingredient swaps. I just made Ms. Esther's idea (with a twist or two of my own of course) for some friends last week, it was an absolute HIT. Thank you Ms. Esther and Epicurious for sharing great ideas for those of us who tinker with food. This is an AWESOME video.
I love this channel! It’s like teaching total noob a real experience of a good meal! Esther is overwhelmingly instructive with the details! I could listen to her attentively all day and learn such good recipe!
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)
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.
I like how Daniel is the representation of the dog who’s in the middle of the apartment fire and says ‘this is fine’. Like the type of person who hides his sadness behind a smile.
Chef Esther is the best professional chef y’all get for these shows, and is one of the best chefs I’ve seen. She turned instant ramen and rotisserie chicken into literal fu*king art and something I would actually look forward to eating
I’ve always adored Daniel’s cheery, goofy, positive energy 💕 but I’m thrilled to discover Sensei Esther. She totally inspires with culinary wizardry you can use in your own kitchen. And she’s so humble! 😀
The way she still respected the cheap ingredients is just awesome, I want her to be my chef, she is not only good at what she do, utilizes everything (no wastage), and gives clear instructions but she also respect every ingredient no matter how cheap or expensive.😍 love it
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.
Chef Esther is like the living chef form of the 3Rs(reduce,reuse,recycle) I love how she uses everything to maximize the flavor and doesn't complain about basic ingredients
Broth: One whole rotisserie chicken carcass 2 scallion w roots slices ginger(thumb size, a knob) 4 clove garlic with skin smashed 2 hours rolling boil Strained after 2 hours, Gradually add stock to a bowl with an egg yolk(constantly stirring) Add seasoned soy sauce(tarrei, it doesn’t show how much) “tarrei(?)” seasoned soy sauce: A whole measuring cup (maybe 2 cups?) Soy sauce A knob of Ginger 3 clove garlic Ramen seasoning packet Aromatic oil: Fat, veggie oil (1-2 cups maybe?) 2 (big boy) scallion chopped 3-4 garlic minced A knob of ginger minced Separate chunks from oil Hot spring egg: 4 cup boiling water 1 cup cold or lukewarm? 2 eggs in for 15 minutes Toppings for ramen: Fry chicken skin coated with lil sprinkle of ramen seasoning Slightly caramelize rotisserie chicken with tarrei 1 scallion finely sliced Powdered toasted sesame seeds Noodles: In boiling water bij Ramen: 1 heaping tsp or tbsp of sesame powder as base Noodles Broth Chicken Aromatic oil Egg scallion Chicken skin
i love how the professional chefs get REALLY creative when they have a limited set of ingredients so that even if they have just 10$ they can make something absolutely delicious that is on level with standard gourmet food
1st time seeing this and I love it. I got insight on what it takes to make ramen from scratch and how to upgrade store bought in a very clear easy to understand way by 2 very likable people. Esther's breakdown is dope and Daniel's positivity is infectious. ^_^
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
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! *
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
ruclips.net/video/gzQPH3ub2bs/видео.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 😅
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.
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
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
One of the key takeaways I think is that, while a true high quality broth takes time and effort (48 hours for Chef Choi's), you can get 80% of the way there pretty easily if you're smart about it (2 hours for a basic but tasty chicken broth).
A lot of this was just knowing what to do with the ingredients available. That's why I really like shows like this, where you get to see what a pro would do with simple ingredients. There are a few other channels where a restaurant chef shares their home cooking, so they're taking all the shortcuts they wouldn't in a restaurant but then putting in the effort where it has the most impact.
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.
ruclips.net/video/9goX4NadHFE/видео.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 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'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 RUclips 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
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
[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!
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Imma take note abt this for future purp 😗✌️
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
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 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
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 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.
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 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
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
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
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.
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.
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!!! 😁
ruclips.net/video/PS_-DguuEkw/видео.html
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 😂
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.
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
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 😂
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!
ruclips.net/video/iUOURtuNIUs/видео.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🌟
Rose literally knows EVERYTHING she’s like a food preparation god
Yea cuz shes a food scientist
Goddess*
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I heavily doubt that she's going in 100% unprepared
Fr
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.
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😂😫😫😂
"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
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.
If Chef Esther had a cooking show I would binge watch the entire thing impatiently wait for more episodes
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
ruclips.net/video/9goX4NadHFE/видео.html woww😋😋😋
@@ha-pe8jt you thought you did something, huh?
Pppp
I could feel how happy Daniel was after Esther complemented him on how good his ramen tasted. :D
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!
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 😱
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
“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
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
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 encouraging the pro chefs are in this series and how really good the home cooks are
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
Honestly, Esther & Saul are the best
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
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
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 ;-)
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.
she is back... She is so cool and good cook. Her take on Ramen looks very delicious
ruclips.net/video/vVgC1OPc9EI/видео.html
I literally love Esther her attitude is amazing and she’s so good at explaining things. I respect her.
ruclips.net/video/9goX4NadHFE/видео.html woww😋😋😋
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
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 Esther Choi, she grabs flavor everywhere she can from what she's made. It's great for people on budget to get BIG flavor from these stuff.
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’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
ruclips.net/video/gzQPH3ub2bs/видео.html
Esther and Daniel are some of my favorite chefs I’ve ever seen, they are just so fun!
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
Daniel is such a positive guy. He seem always ready for any challenge.
I love watching Chef Ester cook , she looks so appreciative of every ingredient its amazing how much respect she has for each and every small ingredient
ruclips.net/video/9goX4NadHFE/видео.html woww😋😋😋
This! She is very respectful towards food.
Replicated Chef Esther's take on Daniel's recipe and it was A MA ZING! The fried spices + chicken skin really added a special something to a common recipe! LOVE
No shortcuts. Love her. She is such an obvious power of knowledge and dedication. She can do any damn thing she wants.
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
Her plate shows how a pro she is
She made a beautiful plate and most likely full of flavour out of really simple ingredients
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.
Esther looked like that really hurt her when they slid her ingredients away. 😂
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This guy literally made my day so much better, dude was cheesing and joking the whole time! LOVE IT! We need more Daniels in this world!
Also Esther was a badass with minimal ingredients, defiantly would of watched a video of her making her ramen!!!!!!!
Yea, Daniel was a goofball. He had me rollin’ the whole time. Seems like a ton of fun!
ruclips.net/video/9goX4NadHFE/видео.html woww😋😋😋
really nice seeing a guy like that happy over delicious and best foods😭❣️
"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 😭😭
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 it how he’s having so much fun with this and she is so serious lol
This is seriously one of my favorite ingredient swaps. I just made Ms. Esther's idea (with a twist or two of my own of course) for some friends last week, it was an absolute HIT. Thank you Ms. Esther and Epicurious for sharing great ideas for those of us who tinker with food. This is an AWESOME video.
I love this channel! It’s like teaching total noob a real experience of a good meal! Esther is overwhelmingly instructive with the details! I could listen to her attentively all day and learn such good recipe!
True!
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)
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 like how Daniel is the representation of the dog who’s in the middle of the apartment fire and says ‘this is fine’. Like the type of person who hides his sadness behind a smile.
Chef Esther is the best professional chef y’all get for these shows, and is one of the best chefs I’ve seen. She turned instant ramen and rotisserie chicken into literal fu*king art and something I would actually look forward to eating
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 could listen the Esther explain cooking all day, she is such an amazing chef 🙏🏼
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???
I’ve always adored Daniel’s cheery, goofy, positive energy 💕 but I’m thrilled to discover Sensei Esther. She totally inspires with culinary wizardry you can use in your own kitchen. And she’s so humble! 😀
Omg Daniel is so funny!! “Equal parts of excitement and sheer terror”😂😂😂
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 love it how they are making ramen so professionally while im sitting here in the corner of my room chewing raw noodles from the cabinet thats old
That sounds really good ngl 😶
I mean we all have those days
You made me remember I had an old packet of ramen in my cabinet so I'm eating it raw rn thanks g
@@MarkyTeriyakiShorts np bro we all have it once
The way she still respected the cheap ingredients is just awesome, I want her to be my chef, she is not only good at what she do, utilizes everything (no wastage), and gives clear instructions but she also respect every ingredient no matter how cheap or expensive.😍 love it
Chef Esther never fails to entertain and impress me! And Kudos to Daniel, he seems to nailed it!
I'll be honest my first thought was, $11 ramen?! So expensive 🤣
SAME
Yeah, but with most of the ingredients you buy it once and get 20 ramens
@@tasorodri and that's what makes ramen so great
i gladly pay $20 for a bowl of top notch ramen where I live. xD nothing beats it
@@tackywacky99 welcome to LA and Jinya
He has the most wonderful, bright energy. He seems like a joy to be around.
Ikr! He made me laugh and that made me start thinking, he's actually pretty cute! 😅
"It's supposed to give umami"
"Ooh mommy"
I died.
IKR WKDKKEND
Same!!! 😭😭
Best line of the vid 😂
😭😭
May your soul rest in peace 🕊️
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.
I love how she's so respectful to the ingredients ughh I love her sm she's so passionate🥲❤
yes🤗
Esther: Professional educational chef
Daniel: Funny playful chef
ruclips.net/video/9goX4NadHFE/видео.html woww😋😋😋
Berr from sesame street
Chef Esther is like the living chef form of the 3Rs(reduce,reuse,recycle)
I love how she uses everything to maximize the flavor and doesn't complain about basic ingredients
That feeling when a pro chef compliments your cooking and you can tell they're being honest.
I love how the pro chef always overestimates costs and the home chef always underestimates costs.
Now I’m feeling like a need a recipe for Esther’s cheap but whole other level ramen 🥺
Broth:
One whole rotisserie chicken carcass
2 scallion w roots
slices ginger(thumb size, a knob)
4 clove garlic with skin smashed
2 hours rolling boil
Strained after 2 hours,
Gradually add stock to a bowl with an egg yolk(constantly stirring)
Add seasoned soy sauce(tarrei, it doesn’t show how much)
“tarrei(?)” seasoned soy sauce:
A whole measuring cup (maybe 2 cups?) Soy sauce
A knob of Ginger
3 clove garlic
Ramen seasoning packet
Aromatic oil:
Fat, veggie oil (1-2 cups maybe?)
2 (big boy) scallion chopped
3-4 garlic minced
A knob of ginger minced
Separate chunks from oil
Hot spring egg:
4 cup boiling water
1 cup cold or lukewarm?
2 eggs in for 15 minutes
Toppings for ramen:
Fry chicken skin coated with lil sprinkle of ramen seasoning
Slightly caramelize rotisserie chicken with tarrei
1 scallion finely sliced
Powdered toasted sesame seeds
Noodles:
In boiling water bij
Ramen:
1 heaping tsp or tbsp of sesame powder as base
Noodles
Broth
Chicken
Aromatic oil
Egg scallion
Chicken skin
@@puffyfaith8312 omg!!! Thank you!! 😍😍
commenting so that i can park here
thank you!! ❤️
gonna comment so i can go back when i make this
i love how the professional chefs get REALLY creative when they have a limited set of ingredients so that even if they have just 10$ they can make something absolutely delicious that is on level with standard gourmet food
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.
1st time seeing this and I love it. I got insight on what it takes to make ramen from scratch and how to upgrade store bought in a very clear easy to understand way by 2 very likable people. Esther's breakdown is dope and Daniel's positivity is infectious. ^_^