This would be an excellent collab. Not just for the better Dissemination of knowledge but also because I'm trying to make ramen for a friend and I'd like the "as close to perfect" instructions lol
So happy to see you both show appreciation for one another! I've learned so much from both of your channels, your love and passion for good food is inspiring.
I think people need to understand the difference between critiquing and judging. This is a respectful critique that is very informative for people who are always in the pursuit of good ramen
To continue, judging is more like when someone calls something out as immediately wrong, and unacceptable, without giving any space for growth and learning.
to call it "React" is a bit underselling it imho. This is more like the most polite lesson in ramen making. Frankly speaking, I learn from these videos as much as I learn from the podcasts and the ramen videos. You are one of those who make internet a better place. :)
@@WayofRamen Could you do more ‘legendary’ or famous recipes too please? Learning ramen history and progression through cooking is so fascinating, thank you.
love the "not a roast video" and the respect you show. You are a good person at your core, thats awesome. also ive learned SOOOOO much from your videos , one of my sons is autistic and his daily go to meal is ramen, your videos have made his world so much better, he was stuck on packet ramen, just the packet with boiled noodles. Now we have been to the asian market and gotten ALL of the ingredients you use. Its been awesome, thanks so much
Being on the spectrum, I wish I had known about cuisine ramen years earlier. Nowadays making ramen is one of my favorite hobbies. It's most certainly helped me with continuing on my journey of reducing my food anxiety because there's so many styles to try out and so far I've liked almost all of them. While I am much better at eating different foods compared to when I was 13 or 14 for example, I know that there's still room for improvement. Regardless, I try to constantly make better ramen because I adore the process.
Perhaps do like a Babish episode where you make it the original way, assess it's strengths and weaknesses then make it again doing it "better" and see how it improves?
I think you're definitely on point regarding the noodles. I used to make dozens of demi baguettes for bahn mi every day and always made one extra to taste... once I was rushing and forgot salt. I was shocked by how awful it was. Again, very excellent commentary. I appreciate that you site a lot of your sources for input.
For sure! I once accidentally added too little salt in a batch of noodles and they were awful. ruined the whole bowl of ramen. It definitely makes a huge difference.
I find it honestly impressive how much you know about Ramen despite not being a professional chef. I also think that your balance between critiquing and complimenting is really nice and super interesting to watch. I can really see your passion for Ramen and that's super nice :). I would love to see more of these kind of videos, peace from Germany :)
I totally Agree about the sesame oil! I feel like sesame oil is great for salads and other mild/simple dishes (like steamed fish or steamed eggs) because it add a strong well rounded base flavor (sort of like what vanilla does in baked goods). but alot of soups have complex flavors and sesame oil is generally too strong and tends to clash clashes or overpowers soups. like you mentioned, allium oils or animal fat is great. I also think chili oil, peppercorn oils, or herb oils would be great
I find that there are definitely sweet spots that are good in cooking and middle grounds that are not. This tells me that cooking is an optimization problem with many local optima (in many ways, it's like trying to find the highest mountain on earth on foot when you can only see 3 ft ahead of you). I think there are definitely rules when pursuing a particular local optimum, but to say that they are the only valid rules and that there is only one way to do things would be wrong.
@@WayofRamen straight fax I be trying some internet foods yeah it looks exactly like it but then its not seasoned to my preference and i dont make it ever again I really love Korean recipes they have so many types of seasonings Firstly salt and soy sauce Then they marinate Then they add toppings and eat it with many sides
Hey I'm really enjoying this. Not using these videos as a "gotcha " but as a tool to learn, identify, and teach what the method is and why it's done. That's how experience is made and wisdom is acquired. It's worth more than just a simple recipe
I think someone else said it, but I would love a critique of Alex French Guy Cooking Ramen Series. He’s so thorough with his research that it would be a very interesting thing for you to analyze his recipes for improvements. Btw, love this content, is so informative and entertaining. Keep up the good work!
Please keep doing these vids WoR!! I feel like the best way to learn is by understanding cause and effect, so your critique of why certain methods may be good or bad (like the hydration discussion) is really helpful
Just got into Ramen and i gotta say, I really love your videos. the fact that you show, what maybe did not work out is really helpfull and teaches a lot. Also the amount of detail you put in and mention in the videos, like the thing with the toenails of the chicken is just amazing. Thank you :)
I really like your approach to those videos! Too many people on the internet try to bait clicks by "roasting" someone. Helping and improving the work of others takes a lot more effort and skill. Made me watch a couple of your videos already. There is something about watching people being really passionate about a subject. All the little steps and thoughts going into the dish in the end is amazing. Best thing is: I never even wanted to cook Ramen in the first place lol
I love your videos, the fact that you really break down everything giving a reason why and explaining is just great. At least for me, it's the way of really understanding the WHY you do the things you are doing in a recipe
I know this is a little off-topic, but as someone who enjoys learning Japanese language, the chuuka soba word history lesson was both really interesting and insightful. I know I've accidentally said bad words in Japanese without really realizing what I was saying, so understanding the root of chuuka soba and why will help me be more mindful. Thanks as always for your wonderful ramen videos and reviews!
You are absolutely right on when to put the aroma veggies into the pot. I did both and noticed a big difference. When putting the veggies early with the bones and the veggies were pretty much dissolved, and the soup has the hints of rotten veggies smell, while the one into last hour boiling, you get the fresh and crispy smell of those veggies.
Really appreciate how you share your knowledge about the realm of Ramen! I wonder if you watched the Japanese movie "Tampopo" from 1985 because you didn't mention it while talking about the "Tampopos Ramen video" :) . I watched it as a kid and it impressed me a lot - since then my mind told me Ramen must be like the holy grail of food even though I never had the opportunity to taste "real" Ramen. I started to watch countless youtube videos to get the idea of making Ramen and I'm happy having found your channel. Still at the very beginning but I'm looking forward to learn more and more about that topic and hopefully finally gonna be able to make a good Ramen :) Thanks for your helpful videos!!
Hey there, by the way thank you for inspiring me. After watching you I tried making ramen myself in India with limited ingredients, it turned out good and delicious.
I think the details in making any dish, but especially in ramen elevate it from good to great. Thank you. This is helpful for us to learn from your extensive knowledge and experience.
Fun fact, here in Brazil we pronounce "China" with that "shina" pronounce that you said. We're glad no chinese has ever complained about that, because I'm pretty sure nobody even knows about that. Btw this series were amazing, just as the rest of your channel
Chinese will only get offended if you use the Kanji/Hanzi form "支那"(pronunced as Zhina). Western languages are actually okay. Another fun fact: Chinese people still use the French term Indochine (印度"支那") to refer to Southeast Asia, but consider it to be non-offensive. Imagine a black person calling a mixed-race person "white-N word".
@@Alphonselle It's not hypocritical, it has to do with how these words have been used in the local culture in (wherever). That's the decisive factor in whether a term, overtime, becomes offensive or not. In Portuguese, "negro" simply means "black", for example. As in the colour black. It's not an offensive word, because people don't use it in a derogatory way. Or "Kraut" in German simply means herb or sometimes cabbage, although in some other countries, you might want to stop yourself from calling someone a Kraut.
Always looking forward on educating us about ramen by learning from another people learning from another! Babish and Weissman are great channels to start with.
Part of me always kinda wonders how much of the complexity and mystique of making ramen actually results in a significantly improved final product, and how much of it is just flourish and bragging rights for the chefs.
I finish watching your vid on Josh's ramen video, then this vid drops and makes me so hungry I had to pause it and go make myself some Nissin Kyushu Black Rich roasted garlic flavour ramen (the kind you spend like 5-8 minutes waiting for the pot of water to come to a good boil before cooking the noodles for another 4 minutes) and enjoy that whilst finishing this video! I love it when you do videos like these as it gives me ideas for what could do at home if I can source the right ingredients (being rural and a 110km/70mi drive to the nearest city with some small Asian groceries makes it kinda hard to source the good stuff for making most things like ramen and get it home in a timely manner when it's like a 75min drive to town and then 75min back home accounting for weather, road works, and small towns on the road with 50kph/30mph zones).
This was a very helpful video, i haven't been happy with the way my noodles usually turn out. Hopefully these tips will help me make better noodles next time
One thing that I noticed, there is often times an overlaps of the sound from the device you are watching the video from and the video itself (probably mentioned already though xD), maybe you could put on 1 earbud on one sight so it doesn't mess with the mic you are using on your shirt :) .
@Way of Ramen, Love your vids! I've made a few batches from your tips, but I have a request for how to use HonDashi and/ or MSG for easier Tare. Not "the proper way" but a "practical homecook" way. I'm usually able to find all ingredients easily EXCEPT for katsuobushi. Closest I've found was dried shrimp, which made a nice Tare for my Tonkotsu. I imagine the convenience of Ajinomoto brand HonDashi means practically people use it in the home, and would love to see you experiment with it, plus i've heard realistically restaurant Tonkotsu usually has a good amount of added msg which explains some of it's over the top yumminess. Thanks for your vids!
Love Babish--also, your channel is great, thanks for all of the detailed information. I looked at the reddit post that the recipe come from, wondering if that recipe really just used sesame oil, and it doesn't--it uses chicken fat, scallions, and garlic, if anyone was curious but hadn't looked at the post.
This is really making me thing about stock making and the way I time things. I don't make ramen, but this is just really detailed and interesting advice.
You might not be as active anymore. But I love that these videos has been popping up for me! I would love to see your take on @QuangTran who have done a few ramen videos.
Random question: How do I go about preserving the soup and how long does it last? Also, since it's barely related to remen, have you considered making a video on the differences between ramen and other noodle soup dishes like pho or chinese style noodle soup?
I remember Ryan saying that soup freezes well so if you cool it down properly and it's stored right, it could last at least a couple months. Please correct me if I'm wrong though.
1. You say oversteeping Katsuobushi can make it sour. 2. You suggest letting the Kombu, Niboshi and Katsuobushi IN the Tare over night. Wouldn't that be oversteeping the Katsuobushi?! 🤔 Super nice videos btw, keep up the amazing work!! 🙏
Thank you for the video it’s very informative! Could I please make a suggestion for a video on making the soup/dashi in an instant pot. To date I think only one of your videos has it used (shoyu ramen) I would be interested on how to perfect the soup in an instant pot (or get the best version at least) Thanks again!
Salt is for structure, not for taste. There's a saying in Chinese noodle making: Yan (Salt) shi Gu (Bone) Jian (Kansui / alkaline) shi Jin (Tendon) Bone means structure, Tendon is the stretchiness. In noodle making there's usually a ratio of 100 to 1 flour and salt anyways, salt is hardly for taste.
I love this series so much, even though I've not made any ramen attempts in many months. Question: Do you find that by doing this series, even though you clearly know your stuff, do you feel that simply *repeating* what you know and doing analysis of less experienced ramen attempts, you extract something of value for yourself? In other words, does the teacher who does the teaching, also learn in the process of teaching?
I'm still learning myself so I probably do learn things from these videos. I've actually never tried to make a soup from chicken wings and pork spare ribs and maybe that is a really quick way to make a pretty good soup since the flavor is more accessible. It's something I want to try out now.
@@WayofRamen Oh, I see. I didn't even think about that, that's very interesting. I want to elaborate on where my mind was when I wrote the question. I was asking about simply the act of repeating what you already know on standard/agreed upon Ramen methodology. For me, sometimes I'll feel like I understand something, but it's only when I explain what I already know to someone else, that sometimes a lightbulb goes off in my head and I go "Ahhhh, yes, now I ~deeply~ appreciate this concept", if that even makes sense. I suppose that can even extend to having a youtube channel in general, not just ramen review videos, because essentially every video you do on the channel is an educational video in principle.
Can confirm critiques on noodles here. I tried to make noodles for the first time with babish recipe. It was extremely difficult to knead and did not turn out very well.... will need to try your video next time!
Chinese here. As I told all of my Japanese friends. Language is just a tool. if the person who said the offensive word doesn’t have a offensive purpose. I don’t think anyone should consider that offensive and racist. I don’t think shina is offensive at all personally. We should all just let go of racial differences and just enjoy good food here! again, love your video!
It would be neat when you get back into the kitchen to try and remake the ramen you reviewed and critiqued to see how they turn out! Thank you for the super informative video!
Could you please share with us those Umami Extraction times that you are referring to? It would really be useful to all of us to know how long and at what temp. should we cook the broth to get the best out of it. Thanks, and keep up the great work!
I finally after the pandemic had a chance to go to a ramen shop in my area. I learned that I am severely lacking in making aroma oil as well. Can you maybe make a video focused on just the oils? I mainly use what Cooking with Alex has done in his Ramen Series, but it doesn't come close to what the pros make.
hey ryan, my only local fresh noodle producer has slimy texture in the outer layer of the noodle... i have patted the excess flour and use a lot of water to boil the noodle, but it still feels slimy. i dont know what the shop use to dust the noodle..
@@WayofRamen i think so, because even half done it is still pretty slimy and i have to rinse it halfway just like boiling udon. making noodle myself is quite a pain. 😅
Have you ever seen Taniyan san's videos on tonkotsu ramen? He's not a ramen chef but he's super detailed and particular and what I've been referencing when I make ramen
I'd like to see a breakdown of 'Is this still ramen?' by My Name Is Adong about his attempt to translate the process to create a German ramen on your channel (even though you commented on it). Maybe after the time since then some new insights were born.
I just watched his video before yours.. I was shocked by his noodles.. the excess soda had me gagging. Mostly I make egg noodles, for 'pasta' type noodles, also using the same roller he has, but like you mention, one must fold/knead in the correct direction, salt for flavor and rest it as appropriate. Thanks for your intelligent and thoughtful commentary.
16:48 I may have done that a couple of times when I started to attempt to make my own tare from scratch. The aroma of the oil and the soup would overpower the smell sometimes. But would it be ok to add a bit of t whole making the tare?
Coming up on Botched by Babish! This is amazing, thank you for sharing your knowledge!!
Wow senpai noticed me 😳
You actually did a really good job!
Mutual respect between experts.... chivalry isnt dead yet!
This would be an excellent collab. Not just for the better Dissemination of knowledge but also because I'm trying to make ramen for a friend and I'd like the "as close to perfect" instructions lol
So happy to see you both show appreciation for one another!
I've learned so much from both of your channels, your love and passion for good food is inspiring.
I fucking love a teachable Babish! Knowing you can learn is such a strong attribute love you two.
I think people need to understand the difference between critiquing and judging. This is a respectful critique that is very informative for people who are always in the pursuit of good ramen
To continue, judging is more like when someone calls something out as immediately wrong, and unacceptable, without giving any space for growth and learning.
couldn't agree more. this is respectful and constructive. Not like: "HAHA LOOK AT THIS DOUCHE"
I love the inclusion of compliments and notes on things that were intriguing or impressive. Very honest and respectful critique 🙂
The dude has no basis, he says "no rules" what the fuck is right and wrong.
to call it "React" is a bit underselling it imho. This is more like the most polite lesson in ramen making. Frankly speaking, I learn from these videos as much as I learn from the podcasts and the ramen videos. You are one of those who make internet a better place. :)
This concept is really great and filled with ramen knowledge
Would appreciate to see more
Thanks for watching! I actually have a lot of fun making them.
An interesting expansion on these videos would be to see you remake their recipes with your own methods. Be cool to see
Oh yeah that's a good idea!
@@WayofRamen Could you do more ‘legendary’ or famous recipes too please? Learning ramen history and progression through cooking is so fascinating, thank you.
I second this request for more recipes from famous chefs/shops/regions. Learning any bits of history/controversy/factoids I find very fascinating.
I would love to see this as well. Just found the channel and am loving it. Keep it up man
love the "not a roast video" and the respect you show. You are a good person at your core, thats awesome.
also ive learned SOOOOO much from your videos , one of my sons is autistic and his daily go to meal is ramen, your videos have made his world so much better, he was stuck on packet ramen, just the packet with boiled noodles. Now we have been to the asian market and gotten ALL of the ingredients you use. Its been awesome, thanks so much
Being on the spectrum, I wish I had known about cuisine ramen years earlier. Nowadays making ramen is one of my favorite hobbies. It's most certainly helped me with continuing on my journey of reducing my food anxiety because there's so many styles to try out and so far I've liked almost all of them. While I am much better at eating different foods compared to when I was 13 or 14 for example, I know that there's still room for improvement. Regardless, I try to constantly make better ramen because I adore the process.
Woo! Never been this early. Really enjoy your commentary videos, and I'm looking forward to a recipe soon as well!
Thanks very much! i'm trying to figure out how I'm going to film ramen making things during the summer.
@@WayofRamen Oh, that sounds great! Can't wait for the summer dishes to come back.
You should check out Adam Liaw videos on Ramen. He has a series called ramen school.
Would love to see that.
Dudes karaage is on another level! And his videos helped me ace tonkotsu on my first try! 😃
Someone send this to Babish for his "Botched by Babish" Series
I actually think he did a pretty good job! It was pretty much only the noodles that were kind of off a little.
But maybe he could redo his tonkatsu
@@joshuaschanie4025 that'd be tonkOtsu 😉
he actually replied to this video.
Perhaps do like a Babish episode where you make it the original way, assess it's strengths and weaknesses then make it again doing it "better" and see how it improves?
I think you're definitely on point regarding the noodles. I used to make dozens of demi baguettes for bahn mi every day and always made one extra to taste... once I was rushing and forgot salt. I was shocked by how awful it was.
Again, very excellent commentary. I appreciate that you site a lot of your sources for input.
For sure! I once accidentally added too little salt in a batch of noodles and they were awful. ruined the whole bowl of ramen. It definitely makes a huge difference.
I find it honestly impressive how much you know about Ramen despite not being a professional chef. I also think that your balance between critiquing and complimenting is really nice and super interesting to watch. I can really see your passion for Ramen and that's super nice :).
I would love to see more of these kind of videos, peace from Germany :)
Peace from Germany? Not exactly on brand. We might as well try to export ramen.
@@bladdnun3016 Go outside man what the fuck are you even saying
@@nomongosinthaworld In case you missed it: I'm german myself and was being sarcastic. You know, history and stuff.
@@bladdnun3016 yeah so am I. The joke was just horrible
@@nomongosinthaworld Ok.
I totally Agree about the sesame oil! I feel like sesame oil is great for salads and other mild/simple dishes (like steamed fish or steamed eggs) because it add a strong well rounded base flavor (sort of like what vanilla does in baked goods).
but alot of soups have complex flavors and sesame oil is generally too strong and tends to clash clashes or overpowers soups.
like you mentioned, allium oils or animal fat is great. I also think chili oil, peppercorn oils, or herb oils would be great
Man, you got this together quickly. Really great video though. I hope you keep doing these. It's entertaining and still helpful.
Thanks! These are fun to make so I'll probably do more if people find them helpful.
there is no correct way in such subjective field as cooking, but there is "the most efficient" way
yeah there are no rules, the only time something is a mistake is if you don't like how it tastes
I find that there are definitely sweet spots that are good in cooking and middle grounds that are not. This tells me that cooking is an optimization problem with many local optima (in many ways, it's like trying to find the highest mountain on earth on foot when you can only see 3 ft ahead of you). I think there are definitely rules when pursuing a particular local optimum, but to say that they are the only valid rules and that there is only one way to do things would be wrong.
@@WayofRamen straight fax
I be trying some internet foods yeah it looks exactly like it but then its not seasoned to my preference and i dont make it ever again
I really love Korean recipes they have so many types of seasonings
Firstly salt and soy sauce
Then they marinate
Then they add toppings and eat it with many sides
Hey I'm really enjoying this. Not using these videos as a "gotcha " but as a tool to learn, identify, and teach what the method is and why it's done. That's how experience is made and wisdom is acquired. It's worth more than just a simple recipe
I think someone else said it, but I would love a critique of Alex French Guy Cooking Ramen Series. He’s so thorough with his research that it would be a very interesting thing for you to analyze his recipes for improvements.
Btw, love this content, is so informative and entertaining. Keep up the good work!
Oh do me next do me next!
brilliant breakdown explanation.thanks for sharing your knowledge and taking us along on the journey
Love how sincerely you thanked Siri. So wholesome 🙏
same
Please keep doing these vids WoR!! I feel like the best way to learn is by understanding cause and effect, so your critique of why certain methods may be good or bad (like the hydration discussion) is really helpful
Thanks for watching!
Just got into Ramen and i gotta say, I really love your videos. the fact that you show, what maybe did not work out is really helpfull and teaches a lot. Also the amount of detail you put in and mention in the videos, like the thing with the toenails of the chicken is just amazing. Thank you :)
Same here except a few months earlier than you
I really like your approach to those videos! Too many people on the internet try to bait clicks by "roasting" someone. Helping and improving the work of others takes a lot more effort and skill. Made me watch a couple of your videos already. There is something about watching people being really passionate about a subject. All the little steps and thoughts going into the dish in the end is amazing. Best thing is: I never even wanted to cook Ramen in the first place lol
I think this type of commentary teaches more than recipe videos. Much appreciated!
Thanks for watching!
You should do some of Alex French guy cooking's recipes next!
I love your videos, the fact that you really break down everything giving a reason why and explaining is just great. At least for me, it's the way of really understanding the WHY you do the things you are doing in a recipe
I know this is a little off-topic, but as someone who enjoys learning Japanese language, the chuuka soba word history lesson was both really interesting and insightful. I know I've accidentally said bad words in Japanese without really realizing what I was saying, so understanding the root of chuuka soba and why will help me be more mindful. Thanks as always for your wonderful ramen videos and reviews!
I love how respectful and polite you are while still offering truly constructive criticism/corrections.
More of these ramen recipe breakdowns pleasesee! Love em!
You are absolutely right on when to put the aroma veggies into the pot. I did both and noticed a big difference. When putting the veggies early with the bones and the veggies were pretty much dissolved, and the soup has the hints of rotten veggies smell, while the one into last hour boiling, you get the fresh and crispy smell of those veggies.
Really loving these new style of videos! So much condensed knowledge I’m picking up! Thank you!
Really appreciate how you share your knowledge about the realm of Ramen! I wonder if you watched the Japanese movie "Tampopo" from 1985 because you didn't mention it while talking about the "Tampopos Ramen video" :) . I watched it as a kid and it impressed me a lot - since then my mind told me Ramen must be like the holy grail of food even though I never had the opportunity to taste "real" Ramen. I started to watch countless youtube videos to get the idea of making Ramen and I'm happy having found your channel. Still at the very beginning but I'm looking forward to learn more and more about that topic and hopefully finally gonna be able to make a good Ramen :) Thanks for your helpful videos!!
Ooo could you perhaps review Guga’s ramen?
I second this.
Hey there, by the way thank you for inspiring me. After watching you I tried making ramen myself in India with limited ingredients, it turned out good and delicious.
I made ramen too it was awesome! From india
@@arunsadanandabhat8518 oh great 😁
awesome! good job!
I made the noodles I am still working on the soup/ broth part.
I didn't be carefull and sacrificed my skin due to the basic nature of the dough.
I sense that our boi is going to hit a million subs this year.... keep up the good work bro
I'm just always surprised anyone watched at all
Really enjoyed! Single most respectful, kind, and educational react video :) Thanks for making the internet a more positive and wholesome place!
Love these commentary videos! Please keep them coming.
These are great my man. Keep them coming
I think the details in making any dish, but especially in ramen elevate it from good to great. Thank you. This is helpful for us to learn from your extensive knowledge and experience.
Been looking for a great video that teaches or explain much of making something and this is one of them..
1 million subs coming up!
Fun fact, here in Brazil we pronounce "China" with that "shina" pronounce that you said. We're glad no chinese has ever complained about that, because I'm pretty sure nobody even knows about that. Btw this series were amazing, just as the rest of your channel
Chinese will only get offended if you use the Kanji/Hanzi form "支那"(pronunced as Zhina). Western languages are actually okay. Another fun fact: Chinese people still use the French term Indochine (印度"支那") to refer to Southeast Asia, but consider it to be non-offensive. Imagine a black person calling a mixed-race person "white-N word".
hypocrites, that is all, lol.
@@Alphonselle It's not hypocritical, it has to do with how these words have been used in the local culture in (wherever). That's the decisive factor in whether a term, overtime, becomes offensive or not. In Portuguese, "negro" simply means "black", for example. As in the colour black. It's not an offensive word, because people don't use it in a derogatory way.
Or "Kraut" in German simply means herb or sometimes cabbage, although in some other countries, you might want to stop yourself from calling someone a Kraut.
Second video I've watched, and I LOVE your level of Humility.
Really enjoyed this. Thanks for making these videos!
Kokumi video please! You hinted you might be up for doing one awhile back, would love some more insight on such an unknown thing to most westerners.
I'm so glad I found you cause I've never heard of extraction time so this video has changed out I make stocks and soups now
Thanks man! It is really interesting to see how much detail goes in a bowl of ramen.
fuckin....thank you! I've been trying to figure out why my noodles swell after cooking them. Thank you so much
Yup. I did that as well lol. All part of the learning process.
the percentages of weight with the consui (spelling?) is SO useful and feels so secret!! thank you so much!
I saw _Tampopo_ when it came out in 1987. Never got into making ramen myself until a year ago. But the movie was the best.
I have loved these two videos.. and it's super cool that both Joshua and Babish replied!
Please do Adam Liaw's School of Ramen!!
Wow this is such a great breakdown. I appreciate the calculations
I'm really enjoying this series, I'm learning a lot!
great review of this recipe. both helpful and teachable. excellent!
Love these videos! I’ve based some of my own ramen off of these guys, so seeing ways to improve is super useful
Love this series so much
Always looking forward on educating us about ramen by learning from another people learning from another! Babish and Weissman are great channels to start with.
Part of me always kinda wonders how much of the complexity and mystique of making ramen actually results in a significantly improved final product, and how much of it is just flourish and bragging rights for the chefs.
I finish watching your vid on Josh's ramen video, then this vid drops and makes me so hungry I had to pause it and go make myself some Nissin Kyushu Black Rich roasted garlic flavour ramen (the kind you spend like 5-8 minutes waiting for the pot of water to come to a good boil before cooking the noodles for another 4 minutes) and enjoy that whilst finishing this video!
I love it when you do videos like these as it gives me ideas for what could do at home if I can source the right ingredients (being rural and a 110km/70mi drive to the nearest city with some small Asian groceries makes it kinda hard to source the good stuff for making most things like ramen and get it home in a timely manner when it's like a 75min drive to town and then 75min back home accounting for weather, road works, and small towns on the road with 50kph/30mph zones).
This was a very helpful video, i haven't been happy with the way my noodles usually turn out. Hopefully these tips will help me make better noodles next time
Check our my noodle series videos. That should help
One thing that I noticed, there is often times an overlaps of the sound from the device you are watching the video from and the video itself (probably mentioned already though xD), maybe you could put on 1 earbud on one sight so it doesn't mess with the mic you are using on your shirt :) .
Yeah I should do that haha
I think ChefPK has a few ramen recipes and I'd be interested in your opinion o them
@Way of Ramen, Love your vids! I've made a few batches from your tips, but I have a request for how to use HonDashi and/ or MSG for easier Tare. Not "the proper way" but a "practical homecook" way. I'm usually able to find all ingredients easily EXCEPT for katsuobushi. Closest I've found was dried shrimp, which made a nice Tare for my Tonkotsu. I imagine the convenience of Ajinomoto brand HonDashi means practically people use it in the home, and would love to see you experiment with it, plus i've heard realistically restaurant Tonkotsu usually has a good amount of added msg which explains some of it's over the top yumminess. Thanks for your vids!
Prepare to be on a future Babish video my friend :)
could you do Jamie Oliver's Kimchi "ramen" but it's actually soba noodles?
That guy is a disgrace
I love your in-depth analysis and critiques of these videos! Would love to see what you think of Adam Liaw's Ramen School series!
I gotta say.. I love eating ramen. I knew a little bit about it, but this is humbling. Can't wait to turn into a ramen nerd :D
Love Babish--also, your channel is great, thanks for all of the detailed information. I looked at the reddit post that the recipe come from, wondering if that recipe really just used sesame oil, and it doesn't--it uses chicken fat, scallions, and garlic, if anyone was curious but hadn't looked at the post.
I like your videos because you always tell everything in details
Thank you for this video, it’s good to know how things can be improved upon.
Learning so much from this Keep it up!
I'd be interested to know your breakdown of Adam liaw's recipe
This is really making me thing about stock making and the way I time things. I don't make ramen, but this is just really detailed and interesting advice.
You might not be as active anymore. But I love that these videos has been popping up for me!
I would love to see your take on @QuangTran who have done a few ramen videos.
Random question: How do I go about preserving the soup and how long does it last? Also, since it's barely related to remen, have you considered making a video on the differences between ramen and other noodle soup dishes like pho or chinese style noodle soup?
I remember Ryan saying that soup freezes well so if you cool it down properly and it's stored right, it could last at least a couple months. Please correct me if I'm wrong though.
more!!! Pro Home Cooks has a decent amount of ramen content. Head there next!
I'll take a look. Thanks!
That store bought noodle line tho🤣🤣🔥🔥🔥🔥🔥🔥
This was great. Cheers.
please next time review the ramen series from french guy cooking
bu the did a lot of videos so maybe you'll have to break the final one
I'll take a look!
1. You say oversteeping Katsuobushi can make it sour.
2. You suggest letting the Kombu, Niboshi and Katsuobushi IN the Tare over night. Wouldn't that be oversteeping the Katsuobushi?! 🤔
Super nice videos btw, keep up the amazing work!! 🙏
this is such a sick case study. saves me the work of reading + testing so many recipes before realizing the holes in babish's recipe
Thank you for the video it’s very informative! Could I please make a suggestion for a video on making the soup/dashi in an instant pot. To date I think only one of your videos has it used (shoyu ramen)
I would be interested on how to perfect the soup in an instant pot (or get the best version at least)
Thanks again!
wish there were more shows like this ... not just for ramen ...
Salt is for structure, not for taste.
There's a saying in Chinese noodle making:
Yan (Salt) shi Gu (Bone)
Jian (Kansui / alkaline) shi Jin (Tendon)
Bone means structure, Tendon is the stretchiness.
In noodle making there's usually a ratio of 100 to 1 flour and salt anyways, salt is hardly for taste.
I love this series so much, even though I've not made any ramen attempts in many months. Question: Do you find that by doing this series, even though you clearly know your stuff, do you feel that simply *repeating* what you know and doing analysis of less experienced ramen attempts, you extract something of value for yourself? In other words, does the teacher who does the teaching, also learn in the process of teaching?
I'm still learning myself so I probably do learn things from these videos. I've actually never tried to make a soup from chicken wings and pork spare ribs and maybe that is a really quick way to make a pretty good soup since the flavor is more accessible. It's something I want to try out now.
@@WayofRamen Oh, I see. I didn't even think about that, that's very interesting. I want to elaborate on where my mind was when I wrote the question. I was asking about simply the act of repeating what you already know on standard/agreed upon Ramen methodology. For me, sometimes I'll feel like I understand something, but it's only when I explain what I already know to someone else, that sometimes a lightbulb goes off in my head and I go "Ahhhh, yes, now I ~deeply~ appreciate this concept", if that even makes sense.
I suppose that can even extend to having a youtube channel in general, not just ramen review videos, because essentially every video you do on the channel is an educational video in principle.
awesome history lesson on the name origins of ramen btw
Can confirm critiques on noodles here. I tried to make noodles for the first time with babish recipe. It was extremely difficult to knead and did not turn out very well.... will need to try your video next time!
Chinese here. As I told all of my Japanese friends. Language is just a tool. if the person who said the offensive word doesn’t have a offensive purpose. I don’t think anyone should consider that offensive and racist. I don’t think shina is offensive at all personally. We should all just let go of racial differences and just enjoy good food here! again, love your video!
It would be neat when you get back into the kitchen to try and remake the ramen you reviewed and critiqued to see how they turn out! Thank you for the super informative video!
Thanks for the review. Of all ramen channels on RUclips, yours is the best by far and accurate. I have seen a few that make me cringe.
Could you please share with us those Umami Extraction times that you are referring to? It would really be useful to all of us to know how long and at what temp. should we cook the broth to get the best out of it. Thanks, and keep up the great work!
the history about the old blog post getting read and interpreted by ramen lord then getting interpreted again by babish was super interesting!
Yeah I'm not sure if it's true, maybe Mike came up with it on his own haha
Hey you should check out the process of alex french guy cooking making ramen
You deserve a million subscribers.
I finally after the pandemic had a chance to go to a ramen shop in my area. I learned that I am severely lacking in making aroma oil as well. Can you maybe make a video focused on just the oils? I mainly use what Cooking with Alex has done in his Ramen Series, but it doesn't come close to what the pros make.
Making a great aroma oil is actually pretty easy
Dude, look at you being an expert and binging with babish commenting on your videos, LOOK HOW FAR YOUVE COME!
hey ryan, my only local fresh noodle producer has slimy texture in the outer layer of the noodle... i have patted the excess flour and use a lot of water to boil the noodle, but it still feels slimy. i dont know what the shop use to dust the noodle..
it could be rice flour. rice flour when added to noodles can make the noodles very slippery too. not sure though that is pretty weird.
@@WayofRamen i think so, because even half done it is still pretty slimy and i have to rinse it halfway just like boiling udon.
making noodle myself is quite a pain. 😅
Have you ever seen Taniyan san's videos on tonkotsu ramen? He's not a ramen chef but he's super detailed and particular and what I've been referencing when I make ramen
I'd like to see a breakdown of 'Is this still ramen?' by My Name Is Adong about his attempt to translate the process to create a German ramen on your channel (even though you commented on it). Maybe after the time since then some new insights were born.
I just watched his video before yours.. I was shocked by his noodles.. the excess soda had me gagging. Mostly I make egg noodles, for 'pasta' type noodles, also using the same roller he has, but like you mention, one must fold/knead in the correct direction, salt for flavor and rest it as appropriate. Thanks for your intelligent and thoughtful commentary.
16:48 I may have done that a couple of times when I started to attempt to make my own tare from scratch. The aroma of the oil and the soup would overpower the smell sometimes. But would it be ok to add a bit of t whole making the tare?
excellent video, as always.
Thank you