How Gordon Ramsay RUINS Ramen | Pro Chef Reacts
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- Опубликовано: 27 сен 2024
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Join us as we dive into a culinary battle between two iconic! We're reacting to Babish's simple and savory ramen recipe versus Gordon Ramsay's overcomplicated "ramen dish". Which one has the right approach? Let's find out!
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Raid? What's next, digital HIV? Come on, Chef. You shit on Cooking with Jack regularly. Raid is the digital equivalent of a paid subscription for lunchboxes made by Jack.
@@Monochromatic_Spider Brian used to make videos on Jack until the controversy between AugustTheDuck and Jack happened regarding to Jack's doxxing allegations, after August went after Jack for the past things he had said and done, which Jack admitted to on a podcast.
Hey chefs and every one else reading this !
Just FYI : if you take your every day baking soda in powder form and put it in an oven tray > 210°F (98°C) for an hour, but you'll lose about 37% in mass of your product (it's a good way to know it worked) of soda ash (sodium carbonate).
This blows things out of the water in cooking, especially asian style cooking or to mix in your noodle dough.
Thinly sliced beef, pork, (less slightly thin) chicken, etc ? About half a teaspoon per pound of the stuff in your meat, let it does its magic for 30 minutes, rinse it off in cold water (it changes taste otherwise), drain / pat dry .. and you'll get insanely tender yet bouncy meat pieces.
Marinate with soy sauce, grated ginger, whatever you want + a good spoonful of starch (rice or corn), heat a wok or a large skillet with a neutral oil like peanut oil, crushed garlic in, then the meat, you'll have your base meat for any sauce mix you want.
Waiting on the jammy olive oil T shirt. Enemy of flavor, disasterchef, sith lord of the culinary arts, crime against humanity.
Hi Brian, it's super common in japanese cooking to make a dashi using the water from the rehydration process when rehydrating dried mushrooms. I make my dashi out of bonito flakes, rehydrated mushrooms, kombu, and dried shrimp.
Also, Gordon must have remembered somewhere that you make dashi with mushrooms and seaweed, but didn't realize nori and kombu aren't the same.....
Agreed. Especially about the nori vs kombu. I imagine that "ramen" was super slimey. Even if I put wakame in too early, I'm disappointed.
Agree with you, it’s common to use rehydration water from mushrooms or shrimps in other processes but I’ll would normally only take the top clean layer or strain it
Chef Brian's jaw dropped to the ground witnessing that cauliflower nightmare. While Frenchy just repeating NO, NO, NO.
Based off my understanding of 11:25 , you don't cook noodles with the broth because the goal is to have a "clean" broth and adding noodles early will cloud the broth.
Last thing you want in your broth is starch.
Chef James Makinson and Chef Brian Tsao uploading within the same time together? Yeah we cooking today...
agree, back to back fun
they always upload on sunday
@JoseDiaz-qw7mg that's interesting. I never noticed that thanks!
Usually most of the cooking guys seem to upload ok sunday
I'd love to see them hook up for a collab.
I clicked so quick because i needed my daily dose of my Frenchie and Brian
👍
Ur french-asian daily special sauce(?
@@hectoralonsomezaparedes1736
Well, the special sauce is what they make together after too many shots.
A lot of vegetarian ramen recipes use the rehydrated shiitake mushrooms and kombu in water as part of the tare. You should strain it after, but it’s not dirt water.
It is definitely dirt water if they didn't clean the damn thing lol
No Frenchie in the thumbnail had me concerned he wasn't in the video. Glad to see him! Should be Pro Chefs React, eh?
As a chef for almost 30 years, you wont find me in the kitchen without a Rum and Coke.
Tastes still locked in the college years! I can relate, I still listen to ancient music.
Always a treat to get both our favorite comical cooks to review recipes and disasters (my god gordon stop cooking....). In french "taré" is slang for someone that is crazy/insane. Definitly not to be mixed up with "Tare" the umami bomb that is added in ramen broth base to make a ramen of the specified taste, like shoyu (soy sauce) being the most common, miso, shio (dashi based (bonito, fish flake)), etc....
i love the sudden change from jazz to metal... perfection
I think the biggest thing with Gordon's noodle is, it wasn't ramen. The dish should have been a ramen, inspired (or inspired by) vegetarian noodle dish.
I take packaged ramen, cook it per the instructions and then dress it up, if I want to.
Honestly one of my favorite dishes is a baked broccoli & cauliflower. About equal parts of each, mixed with about a cup of cheddar, a can of mushroom or chicken cream soup, bake it and finish with some crispy topping.
Im going from memory, but i swear it's delicious.
Raid:Shadow Legends? Damn Chef, you really made it to the big leagues
You mean sold out?
@@raifthemadI think he means making bank
How is it selling out? Man's got to pay for the content somehow. I'm ok with ads if it gets me content to watch.
It's a meme sponsor at this point. Let them pay him, let him take it, we just do our part and skip it (no hard feelings Brian)
point to comment above. He gets it.
so happy I found your channel Brian. Been watching the series with Frenchy for few days now. So good, also, usually you are just pretty chill. But, in this I felt how you wanted to sleep. Hope you aight.
And here we see the origin of future phrase "Grill Cheese".
Boil the packaged ramen, in the bowl add a egg yolk, a heaping tablespoon of kelpie mayo, a tablespoon of soy sauce, garlic clove pressed and the flavoring packet after that add the ramen and mix everything together. Add other toppings as wanted, no broth/water added to noodles with this.
I really enjoy the fact you have these "let's make the universe right again" meals afterwards.
I usually steam my cauliflower and then season with my favorite lemon pepper and butter. It's delish
No Romano with pepperberry?
The Brits seem to struggle with ramen. Jamie Oliver managed to use soba noodles in his version.
When Gordon added the miso paste to the water, he's just basically making miso soup, all he needs to do is just add the tofu and sprinkle some green onions just before serving.
Another idea for a T-shirt:
Front: "He got the egg right." Frenchie
Back: "But it's not even marinated." Chef Brian
P.S.: Is he trying to outdo Jamie Oliver's egg fried rice?
😂
Don't forget Jamie Oliver also made Ramen 😂
Ok so I now going to help myself to a pack of Habanero Lime Buldak Ramen LOL 😂😂. Happy Father's Day. Cheers 🍻
Good choice
That egg-noodle is going to overcooked to hell, in boiling water those noodle will be ready in like 60-90s max depend on how soft you want it to be, even from dry stage
"I want something easy today *searches 10-minute recipes*"
Gordon: "Ready for your placement test?"
I love the ramen skit at the end. Very chill vibes. Would love more of that :)
I remember seeing an interview of Gordon and his family. When her wife was asked something like "is there anything you don't like about Gordon's cooking?", she said "the cleaning up"😂
Kinda funny because that is like literally the same for everyone else.
Chefs can be brutal on the clean-up they impose on staff! So for that matter can ANYONE be who never has to think about the clean-up afterwards. They're far more likely to leave the kitchen looking like a bomb went off.
Frenchie started on the channel complaining when you were explaining stuff, now (at least when he wants to) he's asking questions for you to have a reason explain things.
Raid Shadow Legends sponsor is honestly the last sponsor I'd expect xD
Never put nori in the ramen broth. Not just because it will wilt. But the entire broth will taste like seaweed.
It's almost like Miso Soup, but with added Noodles.
Gordon making his "ramen" is like me thinking I am a chef while drunk, I know better sober😜
That intro is spicy. I love it. 🤣
He has a bunch of these 10 minute meals , and for anything that is Italian or Asian or any kind of non English speaking countries food, they are all odd. Nothing is traditional. He has a Steak, Fried rice and Fried Eggs one
"Gordon Ramsay Cooks up Steak, Fried rice and Fried Eggs in Under 10 Minutes"
Didn`t he actually make a damn good sushi once?I swear I remember on one of his shows he was creating sushi and reacting to the prep of fugu. I might be wrong though.
@@wolfetteplays8894 theres a 2 minute video on Gordon's page of him learning to make sushi. But "Gordon Ramsay: How To Fail With Sushi" is a longer version of the same video at about 4 minutes
Gordon Ramsay: "I'm going to elevate Ramen"
Tsuta, Nakiryu, an Konjiki Hototogisu: "Bruh? NANI?"
they know cilantro, they call it stink weed in Japanese, because the Japanese hate its smell.
I've only had restaurant ramen a few times. It was a step up from what I enjoyed in my mid-teens as ramen with Ranma. Neither of which was vegetarian friendly lol
Quick ramen noodle hack for homemade ramen, I want to share, since not everyone is able to purchase good ramen noodles or has a pasta maker. You take thin spaghetti or spaghettini--before you type offending things into your keyboad, hear me out--, and cook them in water that is salted and has baking soda (or kansui) added. The latter is the alkaline component that gives the noodles nicely chewey texture like real ramen. When cooking I prefer higher temperature at the beginning at middle temperature later, so you get more evenly hydrated noodles. This is a legit hack, and since I'm fluid in Japanese, I can also confirm that there is also a significant number of Japanese articles from Japanese expats who are using that hack.
I heard that bumper sticker joke first from Dave Mustaine (Megadeth)
Gordan just made a cubano sandwich with no ham and non pressed bread... he started so well too.. and had lots of crackling (pork skin) that he didn't use; meat to veg ratio was wtf...(Wendy's ole lady "wheres the meats"
Soft boiled eggs spring onion and sesame seeds maybe a little sesame oil added to instant ramen is a great veggie ramen once in a while. Way better than this and so quick and easy and gets the protein with the eggs too.
It's actually amazing the amount of British chefs that fuck up their "ramen" by using the wrong noodles.
And yes Gordon over complicates things, it's almost as if he's compelled to because he can't make a simple dish for tv.
Just like Jamie Oliveoil.
I will agree with Gordon on one thing that egg cracking, cold water thing does work. I boil the sht out of my eggs, dump out the water shake the pot so the egg shells crack slightly then out cold water and let them sit for 10 to 15 mns. I don't know why but they peel a lot easier.
11:25 I actually tried cooking the noodles in the broth. The noodles honestly just absorbed the broth, leaving my ramen with so little soup in the end :P
The thing is that you can make a good vegetarian and even vegan ramen. Japan has tons of recipes utilizing shiitake kombu dashi. They love their vegetables in Japan.
What I like to do with the cheap ramens is use dashi powder instead of the broth, cook the noodles in it, put a spoon of miso after, then put a dried topping mix in the bottom of the bowl(tofu cubes, seaweed chunks, green onion) then hit with sesame oil before serving. Super tasty
My home sloppy Chi-Mehk ramyeon (Korean-inspired, hence the different spelling) uses a homemade chicken stock fortified with a homemade chicken demi glace, garlic-chili sambal(because I suck at judging how to balance gochujjang), and beer for the broth. I use Leinenkugel's Honeyweiss, which lends a background of Hawaiian rolls. All the inclusions get simmered in the broth, added in at different times so none of them get hammered - usually a sliced grilled bratwurst (an upgrade from the hot dogs you'd get in Korea's budae jjigae), sliced baby portabella mushrooms, carrots, and the white part of a spring onion. The noodles go in for ½ minute, the flame gets killed, and then 2 raw eggs get cracked in, lid on the pot, and the eggs poach in the residual heat of the broth for 2 minutes. Find the yolks, stir them through for their velvety richness. Yes, it's nowhere close to traditional anything, but it's damn good.
Flavor-wise, the broth is like a liquefied version of a Hawaiian roll dipped in good chicken soup with some chili added for spice. The richness of the eggs blunt the sharp edge of the spice, but because that chili flavor has permeated the interior of the meat where the eggs can't reach, those sausage slices retain the full heat, so you've got layers of spice and flavor going on.
And if you can digest them (sadly, I can't), you can slice up the green tops of the spring onions for a garnish, which my wife likes.
It's like making pho tai, with a red wine beef broth, macaroni shells and ground chuck. Just give me the soy sauce and soft boiled eggs, thanks.
Gordon Ramsey can't make a grilled cheese sandwich or ramen
The black stuff in mushrooms may not be dirt… white mushrooms are frequently made from a compost of straw and horse manure. Shitake frequently uses chicken manure.
Good thing the end focused on Frenchies' chopstick skills (or lack thereof) because if Brian screwed up his chopsticks... I'm revoking his asian card.
afaik Ramen is boiled short and then rinsed in water to cool it off and stop it from cooking. IT is served immediately to eat and waiting to eat it will "break the noodles". You dont boil ramen in the broth because the noodles wouldnt haev the correct taste/texture.
Also you can make really quick ramen, you dont need tonkotsu or broth, ramen are just the noodles, you might as well whip up a quick miso tare and that is miso ramen.
Just had your Beat Bobby Flay video recommended, had to watch of course. You definitely earned that win.👨🍳
the only few times I would like to eat cauliflower is either fried or roasted. Nothing really else comes to mind, maybe a replacement for broccoli on some stirfried dishes?
My goodness, the look on y'all's faces(and mine) when Gordon put the spring onions in the boiling water😂 this was the weirdest looking not ramen ever- I'm gonna go make a pre made packet now 🤣
"Alright kids, next up we're making a gluten-free, vegetarian Biryani"
21:08
"He just grilled cheesed this recipe"
and with gusto too.
My wife and I actually make keto soupa touscana and swap out potato’s for cauliflower and it’s delicious!!!
🤦🤦😂😂😂 For the longest time I thought the drawing behind Chef Tsao was just some random seventies style grandma!!! And even now that I see that it's him I can't unsee the grandma!!
Frenchie representing 2 Live Crew !! Did not expect that !
He's saying "oooh" cuz he's burning his hands on those eggs. I know it
"What's the enemy of favour? Jaime Oliver" might be a good t-shirt idea Brian!
Chef Tsao should he have used the paper towel method for the soy eggs?
Just to note that, whilst it is far more common to serve it after the cooking process, some regions in Korea do put gim (nori) along with dasima (konbu) in the soup broth which does give a different but good flavour profile. I would not be surprised if there is a minor variation of Ramen local to a specific region in Japan that do use nori for the broth, although yes there are some differences in how Koreans and Japanese make their gim and nori that might make the latter unsuitable for broths. This is not to defend G. Ramsey's take as it is wrong in many other aspects as well, and he probably was having the common version in mind to begin with.
My bosses made some cost cutting decisions in the Ramen shop I manage, our chachu is now porchetta. Is Frenchie saying there is not that much of difference?
Brian getting that Raid money. Brian has made it
Always love your videos. Really makes my day.
My step dad made broccoli and potato pasta (it actually was quite nice cause it had cheese in the creamy sauce) one night while he was drinking.
It umm… Didn’t go too well. He put so much salt in it that we literally could not eat it. Lol!
Do not drink and cook. We don’t want food waste if the result is inedible!
Damn already a RSL sponsor? Channels grow up so quickly!
At this point Ramsay isnt a chef, he's a celebrity with MONEY. Any meal he will make, no matter what situation will be overcomplicated and made fancy and you cant get full on fancy.
It was really proven when Brady made that grilled cheese and Gordon still couldnt comprehend that a good grilled cheese is simple. The man isnt capable of simple cooking and I guarantee he can no longer enjoy the simple things. Even a burger, no no has to be wagyu and some fancy cheese and an egg. MEAT IN BUN, how hard is that
He cooks what his fanbase demands. If you check his normal videos hes doing simple good food.
Oh yeah, but you know everything, don't you? It's always these online critics.
The fact that Gordon Ramsey is a famous and wildly successful chef is what makes these epic fuck-up videos so fun to poke holes at. Trust me, he knows how to cook and *his* food is delicious. But he has this hubris that makes him think he can go anywhere and cook anything without learning the proper way to make these iconic dishes, when, if things were reversed he would mock the shit out of some regional chef floundering about in a Brigade de Cuisine kitchen at a fine dining restaurant.
If a dish takes 2 days to prepare properly don't make "your own version" in 10 minutes.
I would have respected this video more if he had taken premade vegetable stock, ramen noodles, dashi, a soft boiled egg, some mushrooms, and basic tare seasonings (pick one) and showed how a 'home cook' can make a good-enough bowl of vegetarian ramen quickly.
Instead we got this chunks of tofu and fried cauliflower abomination that nobody would bother to make--particularly when you can order a pretty good bowl of actual god-damned ramen anywhere in the US for under $20.
Don’t forget the Ramen made by Guga, that looked pretty decent as well
This is like the episode where Gordan tried to make Pad Thai. The thai chef he was with took one taste and his expression of disappointment was soooo unforgettable.
Like, yeah, it's probably delicious af. But he missed the essence of what makes Pad Thai a Pad Thai? 😅
I think this is the video where Uncle Roger took away his uncle title
Food network has a "recap" video of Chef Brian tsao's episode of Beat Bobby Flay.
Not a chef, but I appreciate Frenchy as a butcher. "Just because I do this, doesn't mean you kids can." You're gonna saw both your hands off, boys. Don't play until you have decades.
And don't get chef tattoos.
If you show this to any Japanese grandma who doesn't know who Gordon is, she will probably think he is a typical man who can't cook and wife is not home that day 😅
Drinking and cooking? I used to deep fry in a Dutch oven at home while thoroughly plastered. Somehow made it out unscathed.
Alex the french chef does an 8 part series on ramen
Ramen and beer, ahhhhh what a bliss
The vegetarian in me BSOD’d when Gordon said you could make it with chicken stock. I thought you said it was vegetarian… 🤦🏽♀️
So is the chef's spit on the egg a secret seasoning or something? If I had the financial means to go to one of Ramsay's restaurants, I would make sure I never buy anything that has boiled egg with it... I can do without having someone essentially spit in my mouth.
when 2 cooks/chefs advise you to buy the cheap package stuff you know the recipe isn´t good.
not that i would ever dream of making this anyway since i don´t really like cauliflower
If Gordon only used the miso, the sea weed and the tofu, he could've made a good miso soup. 😂
I feel with Gordon, cause I used to make exactly this and call it ramen, when I knew it was just Miso soup with a bunch of added stuff lol. It also didn't taste bad neccessarily. I used to fry some shrimptails in oil, teriyjaki and siracha souce and use that as some sort of aromaoil. (to my defense, there is not a single ramen restaurant near me, so I never even had anything to compare it to lol.) My soup never looked as bad as what Gordon made tho lol.
Recently I finally looked up how to make tare, broth and Chashu and it just elevated the soup I made to such a level.
In the end, making good Ramen isn't even that hard it just takes one or two days to prepare. (If you know what you're doing ... what you need to buy)
I'd never add Cauliflour to Ramen tho... just add mung bean sprouts or smth if you really must...
Also, Chashu is literally so good!!! my mom couldn't believe how tender it was lol.
Gordons feels closer to Jacks Garbage Stew than actual Ramen
Those eggs are very common in Korea. They call them rice thieves because over rice they are sex level good
please show FRENCHY how Kay makes her meatballs 😂
Waiting for your commentary on Jamie Oliver's version of Raman.
Wouldn’t cooking the noodles in the broth alter the texture some?
You should combine your reaction channel with your singing and do reaction where you're just screaming at the person lol
Man the timing on this is somewhat hilarious.
I’ve never noticed until this video how much his nose looks like the original mould for all Halloween Witch noses 😂😂
Is it normal or common for Ramen to be crunchy? If it is, ive been eating the wrong kind. I always thought it was soft. Thr noodles thr egg the meat its all soft.
RAMEN literally means PULL noodles
if you dont pull it , then its not rrmen.
the one in a packets from grocery store is call instant noodles, not instant reman
I love Gordon, he makes some amazing dishes. But there's no denying the simpler the dish, the more he'll end up overcomplicating it and in turn, fuck it up completely.
great timing since he is recovering from a bad bike accident.
ooh the outro song!!🤘
My preferred instant ramen looks better than Gordon's. Ichiban original flavor brand.
1. Boil water in small sauce pan.
2. Put noodles from instant ramen into sauce pan.
3. Reduce heat and let ramen cook for 3 minutes.
4. Drain out 1/3 of water from sauce pan. Pour the rest in a bowl.
5. Add the instant ramen broth powder into bowl and mix.
6. Add left over stir fry meat and veggies. Rice on the side. Do the Korean thing of scooping rice and dipping it into ramen broth before eating.
How I make a cheap packaged ramen tasty.
Considering the average person would have to go buy majority of the ingredients to make it, for far cheaper you could get a top quality "Prima Taste" instant ramen and itd blow away Gordon's in quality.