Salut ! Thanks for all the support ! Here are a few comments after reading yours : - Nope. Black Garlic Oil has nothing to do with Black Garlic. ( the fermented stuff) - Fridge-life : Not sure, that's why I didn't give any stupid advice on this. For the record, I easily keep those refrigerated for a month, but that's just me. - Is the Garlic Oil safe to keep in the fridge ? I'd say yes, as we burned the s* out of it, but again it's personal. Keep in mind anyway that it's probably A LOT safer than those raw-garlic-infused-olive-oil, lI keep finding everywhere online. ( MINUS the Carcinogenic thing of course. sigh. bbq anyone ?) - Eye-bags ? me ? I don't know what you're talking about ?? ( Was born like this, sleeping has no impact. DAMN IT! ) - If you're into Ramen, there's more coming ! - If you're not into Ramen that much, why don't you use what you just saw ie : How To Flavor Oil ? Isn't it what I keep repeating on this channel ? The big picture. I am sure you those oils can be pretty useful in so many other dishes than just ramen bowls...
Hey Alex! discovered you recently :) I Suggest you a burnt leek oil with vanilla. burn the leek in the oven 200°C without oil until almost completely black, let's say 80%, add everything in a pan with oil and a vanilla bean deseeded and bring to 80°C for 10 min and blend it,but keep the vanilla bean whole inside and let it rest for few hours. Keep up the good work :) Joe
ALEX! Please make a video about food for backpackers with 2 options 1. You prepare it at home and then carry it into woods/mountains 2. You take all ingredients with you and completely prepare it while backpacking Conditions: You can heat it only on fire/gas stove. Light weight/high calories. Prepared in only one container. Ingredients must survive at least 12h without fridge.
I made the black garlic oil tonight and just tried it with soy sauce, chili oil, and chicken instant ramen and omg It tasted like I was eating restaurant ramen.
You forgot to mention that some flavours dissolve in water and some in fats. You can't dissolve salt in oil for instance, and getting water to be spicy from chili will be impossible since capsaicin only dissolves in fats. So if you want all of the flavours to dissolve and come forward you'll need fats and liquids.
Well, I'm really happy about this video. Making a whole lot of oil, and then just keeping it there for use. I did most of the ramen series up to video number 4. So I got the soba made and dried. Got the seasoning, and now I'm actually sad, because I don't know what to do with my life. It may be simple, but it is my favorite series. If it's finished, I have only one thing to say: Thank you Alex. It helped me a lot to cope with some health problems.
Really love, that you don't just make a ramen video but a whole series and get deep into so much more than most of the ramen videos here. your passion for details in food make your channel so special.
The king of nerd food! If you added a history lesson about flavored oils and a review of flavored oils from around the world you would have a cooking show epispde 30 minutes long. TV style. I sooo hope a tv house makes you the european Alton Brown.
Yessss scallion oilll. You should try a noodle called 葱油面 which is basically scallion oil noodles. Its super duper simple just get a bunch of scallion, neutral oil, soy sauce, a little sugar and noodles. It gas a deep savory flavor with the soy sauce and the scallion brings out a beautiful rich aroma while eat the noodles.
Alex, I just found the channel and powered through this series and decided to hammer it out. Great noodle recipe, black garlic oil was killer, and I just ad-libbed the tare as the specialty ingredients are not available locally. Took all day but wow what a great experience! Thanks for putting this together!
every time you upload a new video I am torn between probably mindblowing ramen and the still quite big amount of work that goes into it... I shall embark on this quest! Thanks for this!
I've been trying to master stocks for quite a while and I seriously wanna slap myself for always using water instead of oil. My dude, you were my missing piece. Thank you!
alex! instead of making the scallion oil using scallions, use the small red asian onions instead. They are much more powerful :) we use then in the kitchen of xiamen in china
We were watching this vid in the kitchen while eating, and immediately jumped up to make the sichuan chili oil and black garlic oil. Sichuan oil is already in the fridge, and the garlic is currently infusing my house. 😍
Wow! You are a Total Ramen Addict! Lucky for us! This subject has always been a mystery to me. It just makes sense, if you knew how, making these flavor enhancing oils at home with better quality base oils & ingredients, you would have a even better Ramen experience. Thank you Alex! I think I will try this at home, using your recipes, but combining the Black Garlic, Anchovy, Shrimp & Sesame in a Grape Seed Oil base? The Flavors might get too muddled, but I have learned from you, there is nothing wrong with experimentation to create the perfect personal taste.
I usually just pour a few spoons of the oil from a jar of sun dried tomatoes in my ramen. It's a great taste if you don't have time to make any of these.
This is good stuff! And these oils are not only for Ramen, nay, they can be used in WoK. Probably could drizzle some on a burger, or even a really nice beef sandwhich. I need to make this! Good stuff Alex, good stuff!
I'm sure I'm not the first one to admit being addicted to this fantastic "Ramen Addiction Series". Only one of many many many many. Thank you so much for these!
Alex this summer Im buying a sloop (27ft sailboat) and Im going to be living on board and I NEED some easy recipes for a tiny pantry and galley kitchen, please do a "sea travels" series or something (I do plan on making loads of ramen for sure lol..but I could use some tips on easy small seafood dishes that are "one pot" dishes and not a ton of prep work. Any ideas are better than none...much love tien'
I love the reactions and the accent, it bring so much life into these informational videos. Most of these types of videos are so lifeless I can’t watch it, but this I can binge watch.
Hey Alex, a few ideas for videos you could do aimed at people still learning to cook: What you can do with a lot of the food you would otherwise discard and throw out, for example in this video you showed yourself reusing chicken skin and fat and shrimp shells. Other things is how to make your own chili spices using seeds from various pepers which you often deseed when using chopped chili peppers... I guess it's sort of like how you also did the whole video drying your own spices. If you've already done videos like this please do let me know! Edit: I'm really loving this ramen series, you should totally considering doing it for multiple other dishes once you finish this series.
aye, his odyssey/tangent series are always the best! He;s done it for other things, pizza and tartines come to mind right away. What else could he do? Something like a sandwich/wrap delve perhaps? or maybe that's too simple, but I bet Alex could impress at even sammich making!
I mean, it wouldn't only have to be dishes which are also popular fast foods right? I'd love to see different takes on various main courses or even side dishes. Can be both lesser known ones as well as stables.
Why not both? to get the specific briny fresh notes as well as the deeper fermented dry shrimp flavors if i ever try, ill try to bother this thread w results >w
love this series so much two things: 1) that wire poster is gotdamn awesome 2) thank you so much for putting the music links up. i love beats/instrumental hip-hop stuff.
Hi Alex! I am a big fan of the Alec Steele show and discovered your channel through the meat hammer video. Now I’m a fan of your channel! Just wanted to say thanks for the content you create as it is inspiring. I love to cook and I love ramen too. Made your instant broth, #3 I think(took 10 hours!), and the scallion & Black garlic oils. Wow they are all delicious. Working on a tare now. Thanks again!
Excellent job! Ramen journey is just beginning. I would love you to do a recipe for: - TanTanMen 担々麺 - Châshû チャーシュー - Gyokai Râmen 魚介ラーメン - Chiken Bones Râmen 鶏ガララーメン and what about the toppings? (moyashi, menma, ...)
So you’ve just been doing amazing content for years i see. I only just found you this year on your “pasta” series, but damn man. You’re teaching me everything!
Even if people don't like ramen, there's a lot to be learned from these videos. I can't eat ramen, but I still enjoy them. (But I really hope Alex doesn't get burned out by thinking he has to do these!)
I love how you just deconstruct the dishes you're getting into. It's so cool. I found out I got celiac disease last week, which sucks cause I love cooking - but I'm gonna find out how far I can get with rice flour, and all the other weird new flours I gotta befriend.
Hey Alex, REALLY LOVE IT WHEN U TELL US THE SCIENCE BEHIND IT WHILE TEACHING US THE TYPES OF OIL! (Did u major in culinary science or something?) Like ooo wee,, ohmahgod that's AMAZING!! Love love love!!
LOL that chili oil is exactly the way me and my friends used back when we were studying in Warsaw. It's really hard to find any type of chili there that's spicy and flavorful enough so we just brought the ingredient back after summer vacations and made the chili oil in the exact same way whenever we need it. Very authentic, I approved. :)
All I could find were sweet chili, to me it's just a substitute for ketchup... But some of the middle east food stores got really spicy chili, I think kebab stores are somewhat popular there? Don't know where they got them.
you have the best combo of humor and incredible content. amazing. had never heard of tare and although I have made chili oils b4 have never tried many of these. no wonder my ramen is nothing like when I have it when I'm out. and please keep the vegetarian and vegan options in your videos for the rest of us. they r much appreciated. great series. love love love your videos.
I heard about "black garlic" for the first time today~and I've seen five cooking videos using it/making it since, 😂. The tutorials showing how black garlic is made were much different though. Most said to use a rice cooker left on "keep warm", with the garlic wrapped in kitchen towel, for up to 6 months!! Yours is much, much easier Alex! Jenn 💖 in Canada 🍁
Note that this stuff, Mayu, is made from intentionally burnt garlic, while the black garlic that is slow-cooked is super sweet and savory, so they'll taste totally different (and are both awesome in their own ways!)
Let me work for 50 years, come back to this very point in time, and give you all of the money i made so that you can start a ramen restaurant. I need it, Alex. I really, reallllllyyyyy need it.
hey, a suggestion for after this series: "interesting salads" you can also structure it like a common salad, leaves, fruit, a vinagrette and nuts... many combinations possible there.
I want to see these oils used on some nice healthy salads yes please! Something easy to bulk up on. Some grain, fresh herbs and some of these amazing oils.
Merci Alex! Between the black garlic oil and vegetarian Tare, I have had consistently great Ramen meals. I can understand now why you love Ramen so much! I still need to make my own noodles, and I'm really interested in the other Tare's/oils, but I wouldn't be on this delicious road without your videos.
Salut ! Thanks for all the support ! Here are a few comments after reading yours :
- Nope. Black Garlic Oil has nothing to do with Black Garlic. ( the fermented stuff)
- Fridge-life : Not sure, that's why I didn't give any stupid advice on this. For the record, I easily keep those refrigerated for a month, but that's just me.
- Is the Garlic Oil safe to keep in the fridge ? I'd say yes, as we burned the s* out of it, but again it's personal. Keep in mind anyway that it's probably A LOT safer than those raw-garlic-infused-olive-oil, lI keep finding everywhere online. ( MINUS the Carcinogenic thing of course. sigh. bbq anyone ?)
- Eye-bags ? me ? I don't know what you're talking about ?? ( Was born like this, sleeping has no impact. DAMN IT! )
- If you're into Ramen, there's more coming !
- If you're not into Ramen that much, why don't you use what you just saw ie : How To Flavor Oil ? Isn't it what I keep repeating on this channel ? The big picture. I am sure you those oils can be pretty useful in so many other dishes than just ramen bowls...
Alex French Guy Cooking Do Eggs next!
Whew, found out about your channel last week and loving it!
Alex French Guy Cooking what's the shelf life on the Schmaltz if it's kept in the fridge?
Hey Alex! discovered you recently :) I Suggest you a burnt leek oil with vanilla.
burn the leek in the oven 200°C without oil until almost completely black, let's say 80%, add everything in a pan with oil and a vanilla bean deseeded and bring to 80°C for 10 min and blend it,but keep the vanilla bean whole inside and let it rest for few hours. Keep up the good work :)
Joe
Alex French Guy Cooking , the crazy mad ramen scientist, my favourite!
I also bet that shrimp oil would make an amazing aioli.
Seem no one noticed you here
😂
pretty sure this is before he became huge
It is
Josh.
Josh
News flash. "French guy likes garlic the most, the world stands still in shock".........
GSBConstantine 8:39 is perfect for this
dutch like garlic too...50% of them actually.. the other halve hates it... :)
Garlic = life
Minimum 10 garlic cloves per recipe here. Turkey.
😲
"this isn't your Mama's chili oil"
mom is making rice noodle soup with chili oil
"unless your Mama from Sichaun"
*damn straight*
This comment is fantastic
SiChuan not SiChaun
"then it's yo mama chili oil!"
Lol was gonna say the same thing.
LOL😂😂😂😂
I like how your instant ramen noodle series has slowly become how to make real authentic ramen. It mirrors my own ramen addiction arc.
ALEX! Please make a video about food for backpackers with 2 options
1. You prepare it at home and then carry it into woods/mountains
2. You take all ingredients with you and completely prepare it while backpacking
Conditions:
You can heat it only on fire/gas stove. Light weight/high calories. Prepared in only one container. Ingredients must survive at least 12h without fridge.
This would make an amazing series, great idea!
This would be awesome!!!
Chocolate, raisins, peanuts, bag, ok, see you in a month
GREAT IDEA!!!! +1
I suppose bringing a bit of sesame oil to my 30 day hike would be all right.
I made the black garlic oil tonight and just tried it with soy sauce, chili oil, and chicken instant ramen and omg It tasted like I was eating restaurant ramen.
You put so much effort into this series, I love it.
You forgot to mention that some flavours dissolve in water and some in fats. You can't dissolve salt in oil for instance, and getting water to be spicy from chili will be impossible since capsaicin only dissolves in fats.
So if you want all of the flavours to dissolve and come forward you'll need fats and liquids.
laurens b how do dishes get spicy from chillis then
same comes to vitamins :)
Czitus The Zep Yep ADE and K :).
danpearson
From the other oils in the food and the capsaicin itself spreading the heat.
danpearson. The oils or fine particles (when you add powder) in the food. Most foods are a mix of water and oil.
Well, I'm really happy about this video. Making a whole lot of oil, and then just keeping it there for use.
I did most of the ramen series up to video number 4. So I got the soba made and dried. Got the seasoning, and now I'm actually sad, because I don't know what to do with my life. It may be simple, but it is my favorite series.
If it's finished, I have only one thing to say: Thank you Alex.
It helped me a lot to cope with some health problems.
Really love, that you don't just make a ramen video but a whole series and get deep into so much more than most of the ramen videos here. your passion for details in food make your channel so special.
That is what true artists do. They become scientists.
this series is one of my absolute favorites on youtube, i want all the videos... but i also never want it to end
The king of nerd food! If you added a history lesson about flavored oils and a review of flavored oils from around the world you would have a cooking show epispde 30 minutes long. TV style. I sooo hope a tv house makes you the european Alton Brown.
This guy is good, but Alton Brown is next level.
Meh. This format his the best. No need for TV.
Man the cuts in this episodes are really superb^^. Like the slurp-sound before the cut and the cut while you cooked the garlic oil. Good job ! :D
a combo of sesame, shrimp and sichuan will be heavenly with a beef broth.
Sesame oil 1:29
Spring onion oil 1:59
Schmalt + oil 2:34
Shrimp oil 4:37
Not your mama's chili oil (aka Sichuan Chili Oil) 5:16
Anchovy oil 7:05
Black garlic oil 7:59
Enjoy!
Idk if its a language thing but I think that it is spelt Schmalz
Yessss scallion oilll. You should try a noodle called 葱油面 which is basically scallion oil noodles. Its super duper simple just get a bunch of scallion, neutral oil, soy sauce, a little sugar and noodles. It gas a deep savory flavor with the soy sauce and the scallion brings out a beautiful rich aroma while eat the noodles.
Alex, I just found the channel and powered through this series and decided to hammer it out. Great noodle recipe, black garlic oil was killer, and I just ad-libbed the tare as the specialty ingredients are not available locally. Took all day but wow what a great experience! Thanks for putting this together!
Absolutely stunnning video Alex! Black garlic is actually a staple in most ramen dishes, so no wonder you liked that the most!
every time you upload a new video I am torn between probably mindblowing ramen and the still quite big amount of work that goes into it... I shall embark on this quest! Thanks for this!
congrats, Alex. this series are great!!!
I've been trying to master stocks for quite a while and I seriously wanna slap myself for always using water instead of oil. My dude, you were my missing piece. Thank you!
Loved this video!
I know you
@@remindertostayhealthy5804 lol
I am so digging this raman addiction series. I love raman in any and all forms so this is really buttering my eggroll.
You put sooooo much effort into these videos, incredible. Thank you for making this!
Your videos are such eyegasms and make me wicked hungry.
krkrkr i think that you are just hungry all the time my friend))....like me
alex! instead of making the scallion oil using scallions, use the small red asian onions instead. They are much more powerful :) we use then in the kitchen of xiamen in china
+Nathaniel Lu Oooooh. I will.
GREAT GREAT SERIES BTW!
@@nathanielluop Xiamen is one of the best cities to live in China :)
is it shallots?
You live in Xiaomi?
Black sesame oil is great too, simple too but has an amazing fragrance to it. My favourite vegetable oil to use.
Thank you Alex, I could kiss you for breaking ramen into small blocks of noodle soup poetry!!
Oh man I love this series and like you can't get enough ramen!!!
We were watching this vid in the kitchen while eating, and immediately jumped up to make the sichuan chili oil and black garlic oil. Sichuan oil is already in the fridge, and the garlic is currently infusing my house. 😍
OMG this is the very first video I watch about flavoured oils! you rock it! greetings from Argentina!
Wow! You are a Total Ramen Addict! Lucky for us! This subject has always been a mystery to me. It just makes sense, if you knew how, making these flavor enhancing oils at home with better quality base oils & ingredients, you would have a even better Ramen experience. Thank you Alex! I think I will try this at home, using your recipes, but combining the Black Garlic, Anchovy, Shrimp & Sesame in a Grape Seed Oil base? The Flavors might get too muddled, but I have learned from you, there is nothing wrong with experimentation to create the perfect personal taste.
tilepusher did you experiment? How did it go with the grape seed oil?
I really come to love this series on Rahmen
I usually just pour a few spoons of the oil from a jar of sun dried tomatoes in my ramen. It's a great taste if you don't have time to make any of these.
You rock so hard. Love it love it love it! Your videos deserve so much more attention
This is good stuff! And these oils are not only for Ramen, nay, they can be used in WoK. Probably could drizzle some on a burger, or even a really nice beef sandwhich. I need to make this! Good stuff Alex, good stuff!
I keep coming back to this video along with Way of Ramen's videos to learn as I make tares and oils on my own and this never ever gets boring
I'm sure I'm not the first one to admit being addicted to this fantastic "Ramen Addiction Series". Only one of many many many many. Thank you so much for these!
DJAnthologic totally addicted
I love how scientific and passionate these videos are. You’re truly a pleasure to watch.
Alex this summer Im buying a sloop (27ft sailboat) and Im going to be living on board and I NEED some easy recipes for a tiny pantry and galley kitchen, please do a "sea travels" series or something (I do plan on making loads of ramen for sure lol..but I could use some tips on easy small seafood dishes that are "one pot" dishes and not a ton of prep work. Any ideas are better than none...much love tien'
Shao 210 +
I love seasoned oils and will make several if not all of these. Thank you for making this video. YUM
I loved Alex. Now with his ramen series I just really wanna pack my things and move to France. ALEX+RAMEN=LIFE
Best episode in a while, I'm definitely making some of these oils.
Great stuff Alex! Very informative as usual.
I made black garlic oil and 🤯 it's insanely good, garlicky, bitter, nutty, comforting, and delicious. I can't comprehend why it works so well!
You're very good at what you do.
This is my favourite series, I adore ramen and I love how much YOU love ramen so Alex thank you for this new addiction of mine 😂😍
Blue fridge theory > quantum field theory
〈Math〉 blue fridge theory > everything i learned (and unlearned) in school
I love the reactions and the accent, it bring so much life into these informational videos. Most of these types of videos are so lifeless I can’t watch it, but this I can binge watch.
Dude, you're the best. I love this series!
I made mayu a long time ago and thing is crazy. You described it pretty well
addiction to the highest level
Hey Alex, a few ideas for videos you could do aimed at people still learning to cook:
What you can do with a lot of the food you would otherwise discard and throw out, for example in this video you showed yourself reusing chicken skin and fat and shrimp shells. Other things is how to make your own chili spices using seeds from various pepers which you often deseed when using chopped chili peppers...
I guess it's sort of like how you also did the whole video drying your own spices.
If you've already done videos like this please do let me know!
Edit: I'm really loving this ramen series, you should totally considering doing it for multiple other dishes once you finish this series.
aye, his odyssey/tangent series are always the best! He;s done it for other things, pizza and tartines come to mind right away.
What else could he do?
Something like a sandwich/wrap delve perhaps? or maybe that's too simple, but I bet Alex could impress at even sammich making!
I mean, it wouldn't only have to be dishes which are also popular fast foods right? I'd love to see different takes on various main courses or even side dishes. Can be both lesser known ones as well as stables.
I'm deffo making Black Garlic Oil tomorrow
Alex love your vids
To tidy up this great series at the end you should try nd make packaging for your perfect instant ramen.
"tonkotsu soup & shio tare & black garlic oil" is the best combination!!
For the shrimp oil do not use fresh shrimp. Use dry shrimp, especially the smaller baby variety. The flavor is much more powerful
dafish1982 Thanks for the tip! 👍
Absolutely!!!
I will try it this way next time. Thanks!
Why not both? to get the specific briny fresh notes as well as the deeper fermented dry shrimp flavors
if i ever try, ill try to bother this thread w results >w
@@RozehKakesbecause it’ll trap moisture in the oil and biology will do its thing. Shells and dried shrimp won’t rot.
love this series so much
two things:
1) that wire poster is gotdamn awesome
2) thank you so much for putting the music links up. i love beats/instrumental hip-hop stuff.
Ramen with black garlic oil is TO DIE FOR
Great video, Alex!!!
This guy is a mad chef...
and I LIKE IT !
Love ramen series !!!!!
my favourite oil for ramen is sesame oil infused with garlic. no heat just as many garlic cloves as you want, and let sit. Amazing.
Every time I think it’s done, but the series continues to push on
Hi Alex! I am a big fan of the Alec Steele show and discovered your channel through the meat hammer video. Now I’m a fan of your channel! Just wanted to say thanks for the content you create as it is inspiring. I love to cook and I love ramen too. Made your instant broth, #3 I think(took 10 hours!), and the scallion & Black garlic oils. Wow they are all delicious. Working on a tare now. Thanks again!
Excellent job! Ramen journey is just beginning.
I would love you to do a recipe for:
- TanTanMen 担々麺
- Châshû チャーシュー
- Gyokai Râmen 魚介ラーメン
- Chiken Bones Râmen 鶏ガララーメン
and what about the toppings? (moyashi, menma, ...)
I like your music choices
i just casually nod my head when you try and explain flavors like i know what your talking about when i really dont
So you’ve just been doing amazing content for years i see. I only just found you this year on your “pasta” series, but damn man. You’re teaching me everything!
Blue fridge theory needs to be a shirt
Even if people don't like ramen, there's a lot to be learned from these videos. I can't eat ramen, but I still enjoy them. (But I really hope Alex doesn't get burned out by thinking he has to do these!)
Excellent content. Entertaining and Informative. Thank you.
I love how you just deconstruct the dishes you're getting into. It's so cool. I found out I got celiac disease last week, which sucks cause I love cooking - but I'm gonna find out how far I can get with rice flour, and all the other weird new flours I gotta befriend.
Not to mention that apolar solvents (like fats) can dissolve stuff that water can not. I say it as a chemist
Thank you so much for posting this, your voice is so calming. I broke my leg and you talked me through the shock with one of my favorite foods
Hey Alex, REALLY LOVE IT WHEN U TELL US THE SCIENCE BEHIND IT WHILE TEACHING US THE TYPES OF OIL! (Did u major in culinary science or something?) Like ooo wee,, ohmahgod that's AMAZING!! Love love love!!
Music is always so good in your videos. Keep up with the excellent content!!
i'm loving the mad scientist look !
This might be the must video I love in your channel
LOL that chili oil is exactly the way me and my friends used back when we were studying in Warsaw. It's really hard to find any type of chili there that's spicy and flavorful enough so we just brought the ingredient back after summer vacations and made the chili oil in the exact same way whenever we need it. Very authentic, I approved. :)
BTW one of my friends is indeed from Sichuhan...
天楽 knee how
Generally it's really hard to find really hot peppers in Poland :(
All I could find were sweet chili, to me it's just a substitute for ketchup... But some of the middle east food stores got really spicy chili, I think kebab stores are somewhat popular there? Don't know where they got them.
天楽 im from poland :D
I am already in love with sichuan chili oil. Now I will have to try the black garlic oil too.
Very good. I actually love burnt garlic!!!
you have the best combo of humor and incredible content. amazing. had never heard of tare and although I have made chili oils b4 have never tried many of these. no wonder my ramen is nothing like when I have it when I'm out. and please keep the vegetarian and vegan options in your videos for the rest of us. they r much appreciated. great series. love love love your videos.
Do one on making ramen egg! Or the pork slices on ramen!
Your passion is contageous! I got a chefs knife for Christmas because of your videos!
I heard about "black garlic" for the first time today~and I've seen five cooking videos using it/making it since, 😂.
The tutorials showing how black garlic is made were much different though. Most said to use a rice cooker left on "keep warm", with the garlic wrapped in kitchen towel, for up to 6 months!! Yours is much, much easier Alex!
Jenn 💖 in Canada 🍁
Note that this stuff, Mayu, is made from intentionally burnt garlic, while the black garlic that is slow-cooked is super sweet and savory, so they'll taste totally different (and are both awesome in their own ways!)
I saw one using a mortar and pistol this morning actually! It was too satisfying ahhh
TheChumm
Thank you for your answer. I was wondering that exact thing~if they'd taste different.
Jenn 💖 in Canada 🍁
Jess ;3
It is!
Jenn 💖 in Canada 🍁
You mean a mortar and pestle?? lmao
Your just da BEST!!... make me learn... laugh.. and leave a smile on my face...
Alex need to go to Japan and get approval from famous ramen shop there. That would be amazing
im so glad that i found your chanel. my fav chanel
Let me work for 50 years, come back to this very point in time, and give you all of the money i made so that you can start a ramen restaurant. I need it, Alex. I really, reallllllyyyyy need it.
Interesting information and engaging delivery. Thank you
great vid as always, funny, inspiring AND educative!
Bons baisers de Liège!
Love you Alex! Your videos are the best. Keep up the good work!
That was amazing :)
I'm making black garlic oil first.
Your accent is surprisingly charming and your dedication to to quality is just outstanding :)!
hey, a suggestion for after this series: "interesting salads" you can also structure it like a common salad, leaves, fruit, a vinagrette and nuts... many combinations possible there.
I want to see these oils used on some nice healthy salads yes please! Something easy to bulk up on. Some grain, fresh herbs and some of these amazing oils.
with raspberry vinegar in a vinaigrette... shaved parmesan and couscous... yeah, i'm hungry.
This video is golden!
Love this series, love your style and humor, thanks for making amazing videos!
Merci Alex! Between the black garlic oil and vegetarian Tare, I have had consistently great Ramen meals. I can understand now why you love Ramen so much! I still need to make my own noodles, and I'm really interested in the other Tare's/oils, but I wouldn't be on this delicious road without your videos.
Just figured out how to make Black garlic oil for my miso ramen a week ago. GAME. CHANGER.
Love how you mix the artistry of the cooking with some practical science. Nicely done! ;)