Thank you so much Chef Brian for your broth/stock side comments. My Nicaraguan grandma ALWAYS did the cold water method for her famous soups. I didn't know why, but I realize that her bean soups always had a delicious clean broth. Thx for helping to solve a family recipe "secret"🤗🥰
I'm really appreciative of how much I've learned about Asian cooking from Uncle Roger. His videos are funny, but they are also informative. I think a lot of people like myself who grow up learning western cooking techniques kind of just assume those techniques can be directly translated to Asian dishes, when that's not how it works in reality. You can still make great dishes, but actually learning east Asian or southeast Asian cooking techniques requires kind of forgetting a lot of what you know about cooking.
Yeah I pretty much learned proper fried rice technique through Uncle Roger's videos. A lot of times it's better to know what not to do than what to do.
For tonkotsu, you don't want to do low and slow. It should be be boiling to help the extracts to emulsify properly, that way the fats don't separate when it chills. Since the extraction time for the bones are different from the aromatics (and the different types of animal bones as well), they should be added at different times. Chicken needs about 6h, pork needs about 8h, and vegetables only need about 2h. Instead of sous vide'ing the chashu for 12h, he should have just braised it for an hour or two after searing, then left it to chill for the hours without the sauce. Use the same braising sauce for the eggs to you can marinate them overnight and add more flavour to them since they'll have pork flavouring from the braise. He'd have good colour and flavour on the eggs, and he'd have a nice slice on his chashu instead that mess he made.
Rewatching these videos with you so I won't feel guilty wasting time 👀 And I also want to thank you because it's not easy to make a reaction video interesting, not mentioning your videos are several times longer and it's not cringy as other people's reaction videos
9:06 "Let the boy slap his meat" 😅🤣😂😳 26:06 "I haven't seen Nigella's ramen" Oooooh boy you're in for a treat, you'll be seeing the chaos that is her spork 😂
I bet he cut the pork belly too early because he cooked it sous vide, and figured, "Hey, I'm cooking it sous vide, so giving it rest time isn't as important". He may have figured that he isn't going to lose all the juices by cutting it early, but didn't realize he would need to actually chill it in order for it to firm up and cut cleanly.
Really liked the video! While he didn’t do perfectly, he didn’t completely fail either, so it gave a nice opportunity to see you input professional advice on what to do better and all!
I've been taught that the reason for vinegar in boiled eggs is to soften the shell so it's easier to peel, but don't know if that's true or one of those cooking myths like olive oil in pasta to stop it sticking (Really you just need to stir it a couple of times and not over cook it to stop the sticking)
If I’m not mistaken, the reason why oil is added to water by amateur chefs to boiling pasta water is that oil breaks the surface tension and prevents the pasta water from boiling over as easily.
That’s a myth. I’ve made a dummy amount of hard boiled eggs and not unlike pasta it just requires an appropriate amount of water, technique and a certain amount of time depending upon what you want. I just pull them from the fridge (if store bought). One thing tho, older eggs (not super fresh) make better hard boiled eggs. The semi-permeable membrane that is the eggshell loses some moisture over time. The little air sac at the bottom end gets larger over time. You can use the bowl/cup of water to test. Sinks: fresh. Floats to top: sketchy. Kinda hangs in the middle good for boiling. -source raised chickens for eggs for a bit. Believe me or don’t whatever. J. Kenji López Alt (serious eats) has a thing about boiled eggs that’s way better than I can explain.
@@vagabondwastrel2361 I agree that straight up vinegar (aka ~4-8 % acetic acid solution) will dissolve the *outside* of an eggshell (aka calcium carbonate) given enough time, but that fact has little to with how easy it is to peel a 6-8 minute boiled egg when a little splash of vinegar is diluted to oblivion in boiling water is the point I’m making. You’re correct also. :)
You see what I told you? Nick is a good Chef, he really is making an effort but sometimes doing wrong. Uncle Roger reviewed him making EFR, Thai Green Curry and Pho. All very fun recommended episodes. Uncle Roger also reviewed Gordon Ramsay and Nigella Lawson attempting to make Ramen. Sad to say but both made it horrific, it wasn't even Ramen at all. I advise you to check out their crimes against Ramen. Also I am waiting to see what you are going to say about Gordon's "Carbonara" with Vincenzo. BTW angry as Vincenzo was on Gordon's Bolognese recipe, he and his friend David who is specialized in Bolognese sauce also reviewed Kay making Bolognese. So if you are in feel for something painful after Gordon and Nigella Ramen it will be funny.
You can tell the difference between someone having respect, making mistakes, and trying to improve, and someone who absolutely does not care. I made egg fried rice several times and I’ve learned enough that I feel safe tweaking it just for my own home kitchen. I love the garlic, but my guts can’t handle four or five cloves: same with two egg yolks, which I pulled down to one. It isn’t going to be as good with a deep saucepan as with a wok. But I get better with that simple dish every time. (And it makes great leftovers).
@@professorbutters 1st of all you are 100 % correct. 2nd same here, I also love to learn and to improve myself. I also make EFR and modify it for my flavors. Nick and Vincenzo are two different styles. But the similar thing is that both wish to learn and to improve all the time. Both give up on ego for learning. When a person says to himself "I am the best I have nothing left to learn" he will get nowhere. When a person says to himself "I always have what to learn." Such a person will have a real success.
I use vinegar for my boiled eggs for the same reason I do for poached - it makes the whites coagulate. With boiled eggs the whites pull away from the shells so peeling is easier, especially with an ice bath
Regarding the duck, there is an awesome duck ramen close to where I work that is IN-FREAKING-SANE. I go there at least once a week for that ramen. I'm no expert on ramen or the various noodle soups in Asia, but this one is bangin and I dont care if it's made right or not. I just discovered your channel a couple months ago, so I have been slowly getting to your older videos. BTW, your music is pretty badass bruh. I was wondering why the guitars were in the background, and then I saw a video where you promoted a new music video and it all made sense. Nice job. Maybe someday I can get down to NY and try one of your sandwiches.
“I don’t care if it’s made right or not” yup, at the end of the day, if it’s delicious, it’s delicious! Thanks for checking out the old videos and music! I really appreciate it dude!
im in Boston, and if there's anything we have enough of it's Italian and Asian (all kinds of Asian, not intentionally grouping). The Thai food is pretty good, lots of good street food-esque Korean places, and many ramen/soup joints. Also good authentic (i guess lol) Chinese restaurants. I'm a pretty good foodie, so I know if something is "westernized"
Another excellent video, Chef Brian! I love your commentary. I always learn something. Have you thought about doing a ramen video of your own (after your upcoming carbonara video)? Would love to see that. Reviewing Uncle Roger’s reaction to Nigel Lawson’s ramen video would be funny and educational. More reviews of Uncle Roger’s reactions to Nick’s videos would also be fun, especially Nick’s pho video. (Though I have to agree with some of the other comments that Nick’s sexualizing the food is definitely off-putting.) Keep up the good work, and look forward to more videos.👍🏻
I think Uncle Roger’s most valuable comment is “don’t make ramen at home. Support your local Japanese restaurant.” Maybe there isn’t one, and that’s cool, but your home ramen is not going to be cheaper. Nigella Lawson’s “I just can’t face a noodle bar”: I have PTSD and claustrophobia and I’m an introvert and I say, just handle the noodle bar (unless you’re worried about COVID). Appreciate the days of hard work put in by experts and pay them well.
I waitch uncle roger for the comedy, i watch you for the technicalities... I love your content, the best reaction video imho, you not only react to videos, but you also give your knowledge...
You're so right about wanting to try a little bit as soon as it comes out, especially if it should rest for a long period of time before trying it! If you notice, the one side of the roll is a little uneven...so the PERFECT bit to cut off and try without getting into the heart of it. Plus, for serving, it's then easy to slice down without having to work around the 'ugly' bit. Probably more flavourful there too!
Hope to see your reaction to Auntie Liz making nasi lemak in Uncle Roger video, and the one with uncle Roger & chef Wan from malaysia. Chef wan is very famous chef in Malaysia, hopefully in other countries too.
alright... the rice bag slapping thing is an unavoidable reaction.. like i go to the super market.. see a bag of rice and just gotta slap it... it just happens... I dont even think about it, my hand just goes out and "smack" .
I think Nick figured the precision temperature control of sous-vide made resting unnecessary. A lot of people aren't really experienced enough with the technique yet to know the limitations, since it's pretty new and the equipment is still pretty expensive. As for the stock, he's probably more familiar with European-style stock, which usually has more meat and where some cloudiness is acceptable (though a French chef would probably still have blanched the meat and maybe clarified it with egg whites). The way I tend to think of it is that European stock is more about concentrating flavors (more meat on the bones, more aromatic vegetables, often boiled down a bit before use), where Asian stock is more about purifying a flavor and texture (bones with no meat, always blanch and throw out the blanching water, few vegetables; in myeolchi mul (Korean anchovy stock, the Korean equivalent of Japanese dashi), you're even supposed to remove the anchovy heads to keep the flavor profile simpler).
Hi Chef I would love for you to react to Chef Esther Choi making Instant Ramen fancy on Epicurious along an Amateur cook attempting a fancy Ramen bowl worth of 116$. Personally it's one of my favorite cooking videos and I have the feeling that you might enjoy watching it aswell. Loved the video today! :))
ive made a beautiful tonkotsu broth with pork hock, and chicken leg, nephew nick need to choose the pork hocks on the shelf with the largest bone and least meat. my broth was a clean, white, gelatinous solid at room temperature that melts into a beautiful soup. failure to soak and blanche was the biggest issue with the broth in my view.
Small nit-pick that you kind of caught. You don't typically have to rest meat after a Sou Vide because you are typically cooking the meat AT the temperature you want it, not hotter, so the muscle fibers aren't shocked like normal cooking. But for Ramen you do need to specifically chill the chashu so you can cut it cleaner.
I feel like people treat sous vide like some miracle method and because it’s not boiling you don’t have to let it rest. That was my mistake my first couple times. Now when I sous vide, I let it rest in the bag for 10-20 minutes before taking it out. Makes much more juicy meat
Chef Brian : Let the boy slap his meat. He wants to. He's young, he's got a lot of energy Also Chef Brian after Nick starts to massage his meat at 10:34 : 👁👄👁 ( always loving to rewatch this episodes as it is enjoyable and can learn it )
Chef should had also pointed out that fresh pasta cooks differently than dried pasta. I make the house made pasta at the restaurant I play (work 🤣) at. It cooks so much quicker and I do agree, Uncle Nick over cooked it. His pasta should’ve taken seconds had he had the water at a boil.
Last thing, the Salamander is the unsung hero of the kitchen. For those of you at home you can only hope to use the broiler on your stove and hope it comes out right.
Good tip for the eggs. Mine always look like a brown spotted cow. I mean, it makes for an interesting visual on the plate but I never knew how to make them properly. Until now I always made them in a plastic bag.
yeah. you would expect much more from a culinary graduate to execute steps better than just someone who just cooks at home especially that he is making a tutorial.
What I like to do with sous vide after it is done I either put it in ice water if it needs to be cold enough in a situation like this(with the bag obviously) or I just let the water cool down to room temp as well as the meat will and honestly it’s more than good enough and less work so…… 18:15
The vinegar is incase the shell cracks so it still stays in the shell basically creating a barrier past the shell to prevent the white going everywhere
I had heard that raw garlic in a sous vide risks botulism contamination and tastes weird. Something about the low and slow cook allowing it to grow. Generally I turn to powder if doing sous vide.
Using vinegar in the water for boiling eggs doesn't affect the taste at all, but it helps prevent cracks in the shell, or "running of the whites" as Nick puts it. It's an old trick, and it works pretty well.
You can use a fatty cut of meat with bone for part of the broth to get a pale to golden color of broth. Good pork shoulder broth with pork stock works really well for a richer bone broth flavor.
Blanching bones and meat is like using a Still, you throw out the first 1/4, you keep the middle, and, depending on what you're doing, you either keep or toss the tails. With Blanching you remove all of the crap you don't want, then start the extraction process where you get all of your flavor. With a moonshine still you remove the heads, the first things that come out, then you keep the body, and remove the "tails" (the last bit). With broth/stock you just remove the heads and everything else stays.
Honestly, for me, and anyone can correct me, or give me ideas. But for me, the best ramen ive ever made is: Broth: Pork Bones (often thick bones and vertebrae for flavor), chicken bones, garlic, shallots, onion, ginger, soy sauce (just a touch), and mirin (a splash) Tarae: konbu, fish sauce, and bonito flakes Toppings: koshu pork, scallions, soft boiled egg, "Draco Chili Oil" (homemade recipe) Thats my type of ramen, unless im going seafood ramen, then replace the pork and chicken with shrimp shells, and the koshu with soy basted grilled shrimp on a scewer on the side (or laid over top the bowl to be moved to the side)
Guga says you dont have to let the protien rest after sous vide also there is a process I saw under gastronomic bartending that can clear the liquid I wonder if it would work here
At the ramen ya I worked at in Fukuoka, we used bones, as well as the loins that became chashu, to make the stock/soup. so that isnt 100 percent wrong of nick. Also, when making ramen stock/broth, sometimes they use whole dried fish. so this isnt an according to hoyle stock, seeing as the dried meat is also a part of that whole fish as it where. that said, nick broth was nasty as hell.... not tonkotsu...and I lived in tonkotsu city.
Correction, Meat that has been cooked Sous Vide does not need to be rested. However, you do need to let the meat cool down enough that it firms up and makes it easier to cut without ripping and making a mess.
Look, I've done Nissin, I've done Top, Maruchan is the ONLY Instant Ramen. And, based on a sample size of 1 serving so far, their "Gold" series is best. The noodles are better than their standard ramen packets and the "Spicy Miso" has actually started making me like Miso (I usually think it tastes like rubber).
Vinegar is for the egg to not ooze out, just in case the shell cracks while you are boiling it. I never liked Nick videos. I guess because I was raised to respect food as it is a blessing from God. I can't imagine eating something that was treated "sexually".
Totally agreed. I understand that he is young and wanna get more subscribers and followers in TH-cam. If so, he should spend more time to improve his cooking skills and create proper contents, so the people will subscribe. Please let the sexual tension aside. I don't need it. I found disgusting as he spanked the pork or put his finger into that ramen egg. God!
Hey I just want to say I love your channel you are very informative and I truly appreciate it. I would love to be a patron but unfortunately I'm broke lol. However if I do make it over to mission sandwich would you like to have lunch
No one picked up on raw garlic in sous vide. I would never use it due to not it would give a bitter taste as not cocked or raw. same with onions or sharlots. Not in this case but sous vide under 126F 52C could create a risk of botulism.
Sous vide, from my understanding, doesn't really need resting like a traditional cooking method. The biggest issue is just that it's so fatty and hot, and it'll never cut clean like that. One way or another a mistake.
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Thank you so much Chef Brian for your broth/stock side comments. My Nicaraguan grandma ALWAYS did the cold water method for her famous soups. I didn't know why, but I realize that her bean soups always had a delicious clean broth. Thx for helping to solve a family recipe "secret"🤗🥰
🤘my pleasure! Also, thanks for tuning in and sharing!
My mother does the exact same thing for her ox tail soup
I'm really appreciative of how much I've learned about Asian cooking from Uncle Roger. His videos are funny, but they are also informative. I think a lot of people like myself who grow up learning western cooking techniques kind of just assume those techniques can be directly translated to Asian dishes, when that's not how it works in reality. You can still make great dishes, but actually learning east Asian or southeast Asian cooking techniques requires kind of forgetting a lot of what you know about cooking.
Yeah I pretty much learned proper fried rice technique through Uncle Roger's videos. A lot of times it's better to know what not to do than what to do.
Same. I learned how to make fried rice from him. When I made it last night, I could feel him looking over my shoulder lmao.
For tonkotsu, you don't want to do low and slow. It should be be boiling to help the extracts to emulsify properly, that way the fats don't separate when it chills. Since the extraction time for the bones are different from the aromatics (and the different types of animal bones as well), they should be added at different times. Chicken needs about 6h, pork needs about 8h, and vegetables only need about 2h.
Instead of sous vide'ing the chashu for 12h, he should have just braised it for an hour or two after searing, then left it to chill for the hours without the sauce. Use the same braising sauce for the eggs to you can marinate them overnight and add more flavour to them since they'll have pork flavouring from the braise. He'd have good colour and flavour on the eggs, and he'd have a nice slice on his chashu instead that mess he made.
Rewatching these videos with you so I won't feel guilty wasting time 👀 And I also want to thank you because it's not easy to make a reaction video interesting, not mentioning your videos are several times longer and it's not cringy as other people's reaction videos
9:06 "Let the boy slap his meat" 😅🤣😂😳
26:06 "I haven't seen Nigella's ramen" Oooooh boy you're in for a treat, you'll be seeing the chaos that is her spork 😂
I bet he cut the pork belly too early because he cooked it sous vide, and figured, "Hey, I'm cooking it sous vide, so giving it rest time isn't as important". He may have figured that he isn't going to lose all the juices by cutting it early, but didn't realize he would need to actually chill it in order for it to firm up and cut cleanly.
Really liked the video! While he didn’t do perfectly, he didn’t completely fail either, so it gave a nice opportunity to see you input professional advice on what to do better and all!
I've been taught that the reason for vinegar in boiled eggs is to soften the shell so it's easier to peel, but don't know if that's true or one of those cooking myths like olive oil in pasta to stop it sticking (Really you just need to stir it a couple of times and not over cook it to stop the sticking)
If I’m not mistaken, the reason why oil is added to water by amateur chefs to boiling pasta water is that oil breaks the surface tension and prevents the pasta water from boiling over as easily.
That’s a myth. I’ve made a dummy amount of hard boiled eggs and not unlike pasta it just requires an appropriate amount of water, technique and a certain amount of time depending upon what you want. I just pull them from the fridge (if store bought). One thing tho, older eggs (not super fresh) make better hard boiled eggs.
The semi-permeable membrane that is the eggshell loses some moisture over time. The little air sac at the bottom end gets larger over time. You can use the bowl/cup of water to test. Sinks: fresh. Floats to top: sketchy.
Kinda hangs in the middle good for boiling.
-source raised chickens for eggs for a bit. Believe me or don’t whatever.
J. Kenji López Alt (serious eats) has a thing about boiled eggs that’s way better than I can explain.
@@KUsery42 It isn't a myth. It is about time and volume. Vinegar will dissolve most of the egg shell if you give it enough time.
@@vagabondwastrel2361 I agree that straight up vinegar (aka ~4-8 % acetic acid solution) will dissolve the *outside* of an eggshell (aka calcium carbonate) given enough time, but that fact has little to with how easy it is to peel a 6-8 minute boiled egg when a little splash of vinegar is diluted to oblivion in boiling water is the point I’m making. You’re correct also. :)
You can add oil to water but only for fresh made pasta, not for dried pasta
You see what I told you? Nick is a good Chef, he really is making an effort but sometimes doing wrong. Uncle Roger reviewed him making EFR, Thai Green Curry and Pho. All very fun recommended episodes. Uncle Roger also reviewed Gordon Ramsay and Nigella Lawson attempting to make Ramen. Sad to say but both made it horrific, it wasn't even Ramen at all. I advise you to check out their crimes against Ramen. Also I am waiting to see what you are going to say about Gordon's "Carbonara" with Vincenzo. BTW angry as Vincenzo was on Gordon's Bolognese recipe, he and his friend David who is specialized in Bolognese sauce also reviewed Kay making Bolognese. So if you are in feel for something painful after Gordon and Nigella Ramen it will be funny.
You can tell the difference between someone having respect, making mistakes, and trying to improve, and someone who absolutely does not care. I made egg fried rice several times and I’ve learned enough that I feel safe tweaking it just for my own home kitchen. I love the garlic, but my guts can’t handle four or five cloves: same with two egg yolks, which I pulled down to one. It isn’t going to be as good with a deep saucepan as with a wok. But I get better with that simple dish every time. (And it makes great leftovers).
@@professorbutters 1st of all you are 100 % correct. 2nd same here, I also love to learn and to improve myself. I also make EFR and modify it for my flavors. Nick and Vincenzo are two different styles. But the similar thing is that both wish to learn and to improve all the time. Both give up on ego for learning. When a person says to himself "I am the best I have nothing left to learn" he will get nowhere. When a person says to himself "I always have what to learn." Such a person will have a real success.
The reveal of the broth looked like the stew from Resident Evil 7!
Love the content and the context to these cooking techniques
Nick's broth look exactly like the dish we called Chai Boey in Malaysia or spicy sour green mustard soup in English 🤣
Chef Tsao, please react to 'Uncle Roger Make Thai Green Curry'! Lots of good banter between Uncle Roger and Chef Thames.
I'd like to see Uncle Thames again
I use vinegar for my boiled eggs for the same reason I do for poached - it makes the whites coagulate. With boiled eggs the whites pull away from the shells so peeling is easier, especially with an ice bath
I don't know why but I really love the way Nigel Ng shouted out Way of Ramen here. He doesn't upload often but the man does have some great content.
The used kombu is nice to rest on your marinating eggs. Keeps them under the liquid level.
Chef kiss!
The vinegar prevents the dark line around the yolk, it also aids in "peeling" (southern term) the egg.
Regarding the duck, there is an awesome duck ramen close to where I work that is IN-FREAKING-SANE. I go there at least once a week for that ramen. I'm no expert on ramen or the various noodle soups in Asia, but this one is bangin and I dont care if it's made right or not. I just discovered your channel a couple months ago, so I have been slowly getting to your older videos. BTW, your music is pretty badass bruh. I was wondering why the guitars were in the background, and then I saw a video where you promoted a new music video and it all made sense. Nice job. Maybe someday I can get down to NY and try one of your sandwiches.
“I don’t care if it’s made right or not” yup, at the end of the day, if it’s delicious, it’s delicious!
Thanks for checking out the old videos and music! I really appreciate it dude!
im in Boston, and if there's anything we have enough of it's Italian and Asian (all kinds of Asian, not intentionally grouping). The Thai food is pretty good, lots of good street food-esque Korean places, and many ramen/soup joints. Also good authentic (i guess lol) Chinese restaurants. I'm a pretty good foodie, so I know if something is "westernized"
That seafoam green guitar in the back looks nice. I demand a guitar reveal video.
Goddamn, you're pumping these out 😍
That’s the first time in a long time that a “NANI?!?” Pulled a legit full laugh outta me!
Another excellent video, Chef Brian! I love your commentary. I always learn something. Have you thought about doing a ramen video of your own (after your upcoming carbonara video)? Would love to see that. Reviewing Uncle Roger’s reaction to Nigel Lawson’s ramen video would be funny and educational. More reviews of Uncle Roger’s reactions to Nick’s videos would also be fun, especially Nick’s pho video. (Though I have to agree with some of the other comments that Nick’s sexualizing the food is definitely off-putting.)
Keep up the good work, and look forward to more videos.👍🏻
I think Uncle Roger’s most valuable comment is “don’t make ramen at home. Support your local Japanese restaurant.” Maybe there isn’t one, and that’s cool, but your home ramen is not going to be cheaper. Nigella Lawson’s “I just can’t face a noodle bar”: I have PTSD and claustrophobia and I’m an introvert and I say, just handle the noodle bar (unless you’re worried about COVID). Appreciate the days of hard work put in by experts and pay them well.
I'm interested to hear what you think about Esther Choi's appearance on Iron Chef.
I waitch uncle roger for the comedy, i watch you for the technicalities... I love your content, the best reaction video imho, you not only react to videos, but you also give your knowledge...
You're so right about wanting to try a little bit as soon as it comes out, especially if it should rest for a long period of time before trying it! If you notice, the one side of the roll is a little uneven...so the PERFECT bit to cut off and try without getting into the heart of it. Plus, for serving, it's then easy to slice down without having to work around the 'ugly' bit. Probably more flavourful there too!
I’ve heard of putting vinegar in when soft/hardboiling in case the egg shell accidentally cracks
Hope to see your reaction to Auntie Liz making nasi lemak in Uncle Roger video, and the one with uncle Roger & chef Wan from malaysia. Chef wan is very famous chef in Malaysia, hopefully in other countries too.
U have grown ur channel so fast sir . Last time i saw your video u have 1 k now u have 55 k.
alright... the rice bag slapping thing is an unavoidable reaction.. like i go to the super market.. see a bag of rice and just gotta slap it... it just happens... I dont even think about it, my hand just goes out and "smack" .
I think Nick figured the precision temperature control of sous-vide made resting unnecessary. A lot of people aren't really experienced enough with the technique yet to know the limitations, since it's pretty new and the equipment is still pretty expensive.
As for the stock, he's probably more familiar with European-style stock, which usually has more meat and where some cloudiness is acceptable (though a French chef would probably still have blanched the meat and maybe clarified it with egg whites). The way I tend to think of it is that European stock is more about concentrating flavors (more meat on the bones, more aromatic vegetables, often boiled down a bit before use), where Asian stock is more about purifying a flavor and texture (bones with no meat, always blanch and throw out the blanching water, few vegetables; in myeolchi mul (Korean anchovy stock, the Korean equivalent of Japanese dashi), you're even supposed to remove the anchovy heads to keep the flavor profile simpler).
Nice to see your video today!
Hi Chef I would love for you to react to Chef Esther Choi making Instant Ramen fancy on Epicurious along an Amateur cook attempting a fancy Ramen bowl worth of 116$. Personally it's one of my favorite cooking videos and I have the feeling that you might enjoy watching it aswell. Loved the video today! :))
He already did~ about 3 months ago...
@@barkingbunny2928 I think the video you meant was the Fried Rice video, the Ramen Video is a different one :)
ive made a beautiful tonkotsu broth with pork hock, and chicken leg, nephew nick need to choose the pork hocks on the shelf with the largest bone and least meat. my broth was a clean, white, gelatinous solid at room temperature that melts into a beautiful soup. failure to soak and blanche was the biggest issue with the broth in my view.
You should watch "The Bear" on FX is accurate to working in a kitchen.
I am enjoying your critiques
Small nit-pick that you kind of caught. You don't typically have to rest meat after a Sou Vide because you are typically cooking the meat AT the temperature you want it, not hotter, so the muscle fibers aren't shocked like normal cooking. But for Ramen you do need to specifically chill the chashu so you can cut it cleaner.
We want you to react to Nick's journey to get his Uncle title! That's why we want you to see uncle roger episodes on him
I feel like people treat sous vide like some miracle method and because it’s not boiling you don’t have to let it rest. That was my mistake my first couple times. Now when I sous vide, I let it rest in the bag for 10-20 minutes before taking it out. Makes much more juicy meat
From what I learned vineigar and salt helps to take the shell off.
AMAZING VIDEO and now you should check out Nick DiGiovanni's Pho video
Chef Brian : Let the boy slap his meat. He wants to. He's young, he's got a lot of energy
Also Chef Brian after Nick starts to massage his meat at 10:34 : 👁👄👁
( always loving to rewatch this episodes as it is enjoyable and can learn it )
Chef should had also pointed out that fresh pasta cooks differently than dried pasta. I make the house made pasta at the restaurant I play (work 🤣) at. It cooks so much quicker and I do agree, Uncle Nick over cooked it. His pasta should’ve taken seconds had he had the water at a boil.
Last thing, the Salamander is the unsung hero of the kitchen. For those of you at home you can only hope to use the broiler on your stove and hope it comes out right.
Good tip for the eggs. Mine always look like a brown spotted cow. I mean, it makes for an interesting visual on the plate but I never knew how to make them properly. Until now I always made them in a plastic bag.
16:10 that pot of broth looks like a Pissgrave album cover lol
yeah. you would expect much more from a culinary graduate to execute steps better than just someone who just cooks at home especially that he is making a tutorial.
What I like to do with sous vide after it is done I either put it in ice water if it needs to be cold enough in a situation like this(with the bag obviously) or I just let the water cool down to room temp as well as the meat will and honestly it’s more than good enough and less work so…… 18:15
The vinegar is incase the shell cracks so it still stays in the shell basically creating a barrier past the shell to prevent the white going everywhere
Nice video. You should do a ramen video also so we can see how you would make it.
Found your channel pretty late in the game but I want to see Frenchie's reaction to this lol so many dirty jokes I'm sure he would love it😂
It's common in Chinese stock recipes to soak and wash away myglobin on top of an initial blanch to remove impurities from meat.
Keep up the great entertaining content. Following your Sammy Shop on IG... But when is the QUEEN OF LAUNDRY returning????
Haha, I’ve now moved my production out of the house to an office, so no more Laundry Wife 😂
@@ChefBrianTsao LOL, thats okay. Keep up the great videos. Still waiting to see if Uncle Roger does yours.
Makes Sunday morning waking up a great way to start the day
Yes let’s see nigela, and let’s see nick’s redemption
Chef u should react to uncle Roger reacting to crazy cooking in office.
I would suspect that there was no time at the last day of shooting, so no proper mise en place and no cooling down the pork.
making ramen with son bao is like making spaghetti with shells. it's literally named after the noddle. so use it xD
I mean, tonkatsu ramen could be good. A bowl of ramen with a fried pork cutlet as a topping instead of charsiu.
I had heard that raw garlic in a sous vide risks botulism contamination and tastes weird. Something about the low and slow cook allowing it to grow. Generally I turn to powder if doing sous vide.
you should fast track that nigella lawson reaction, it's a pretty funny one lol
Every time Nick fingers an egg, my eye twitches
Dark wing duck Ramen you can put marinated duck eggs in it too lol
Using vinegar in the water for boiling eggs doesn't affect the taste at all, but it helps prevent cracks in the shell, or "running of the whites" as Nick puts it. It's an old trick, and it works pretty well.
You can use a fatty cut of meat with bone for part of the broth to get a pale to golden color of broth. Good pork shoulder broth with pork stock works really well for a richer bone broth flavor.
Blanching bones and meat is like using a Still, you throw out the first 1/4, you keep the middle, and, depending on what you're doing, you either keep or toss the tails. With Blanching you remove all of the crap you don't want, then start the extraction process where you get all of your flavor. With a moonshine still you remove the heads, the first things that come out, then you keep the body, and remove the "tails" (the last bit). With broth/stock you just remove the heads and everything else stays.
Honestly, for me, and anyone can correct me, or give me ideas. But for me, the best ramen ive ever made is:
Broth: Pork Bones (often thick bones and vertebrae for flavor), chicken bones, garlic, shallots, onion, ginger, soy sauce (just a touch), and mirin (a splash)
Tarae: konbu, fish sauce, and bonito flakes
Toppings: koshu pork, scallions, soft boiled egg, "Draco Chili Oil" (homemade recipe)
Thats my type of ramen, unless im going seafood ramen, then replace the pork and chicken with shrimp shells, and the koshu with soy basted grilled shrimp on a scewer on the side (or laid over top the bowl to be moved to the side)
Im not gonna become a Patreon, because I can't cook for shit.
I enjoyed the content and the joke "let the boy slap his meet" 🤣 so ive subbed 🔥
Guga says you dont have to let the protien rest after sous vide also there is a process I saw under gastronomic bartending that can clear the liquid I wonder if it would work here
At the ramen ya I worked at in Fukuoka, we used bones, as well as the loins that became chashu, to make the stock/soup. so that isnt 100 percent wrong of nick. Also, when making ramen stock/broth, sometimes they use whole dried fish. so this isnt an according to hoyle stock, seeing as the dried meat is also a part of that whole fish as it where. that said, nick broth was nasty as hell.... not tonkotsu...and I lived in tonkotsu city.
Where do you get your background music?
now this, this is pure comedy
He already owns a big colander/strainer, he should've shaken off the water from the noodles after cooking it before adding it to the tare and broth
Yes! Please fast track Nigella's ramen video!
Correction, Meat that has been cooked Sous Vide does not need to be rested. However, you do need to let the meat cool down enough that it firms up and makes it easier to cut without ripping and making a mess.
His fried rice video is after this one if you plan on reacting to them in order
Chef Brian: Be proud of that eggplant.
Nephew Nick: *puts eggplant between his legs*
Chef Brian: *presses the go back button*
Look, I've done Nissin, I've done Top, Maruchan is the ONLY Instant Ramen. And, based on a sample size of 1 serving so far, their "Gold" series is best. The noodles are better than their standard ramen packets and the "Spicy Miso" has actually started making me like Miso (I usually think it tastes like rubber).
It’s interesting seeing the process of creating that bowl of ramen, even if it’s not all done correctly.
idk if anyones said it but you should react to joshua weissmans $4 vs $800 ramen video
Best thing to do for bones is ask your butcher for them quite often they'll give them for free
Vinegar is for the egg to not ooze out, just in case the shell cracks while you are boiling it.
I never liked Nick videos. I guess because I was raised to respect food as it is a blessing from God. I can't imagine eating something that was treated "sexually".
Totally agreed. I understand that he is young and wanna get more subscribers and followers in TH-cam. If so, he should spend more time to improve his cooking skills and create proper contents, so the people will subscribe. Please let the sexual tension aside. I don't need it. I found disgusting as he spanked the pork or put his finger into that ramen egg. God!
Nick will have his redemption later. Probably not with ramen yet.
You said tonkatsu once by mistake, but otherwise you got all correct - Great video!
I like to make my own ramen noodles, even though it's a lot of work to roll them out.
If he pierced the eggs before putting them in the water, would the vinegar stop the whites from running? (I have NO clue XD)
I hope you react to Joshua Weissman Ramen too
Hey I just want to say I love your channel you are very informative and I truly appreciate it. I would love to be a patron but unfortunately I'm broke lol. However if I do make it over to mission sandwich would you like to have lunch
🤣🤣🤣🤣🤣🤣🤣🤣🤣 your reactions are so good
No one picked up on raw garlic in sous vide. I would never use it due to not it would give a bitter taste as not cocked or raw. same with onions or sharlots.
Not in this case but sous vide under 126F 52C could create a risk of botulism.
Sous vide, from my understanding, doesn't really need resting like a traditional cooking method. The biggest issue is just that it's so fatty and hot, and it'll never cut clean like that. One way or another a mistake.
Hoping you can react to uncle roger react to guga food ramen
Now we know why he Master Chef finalist and not Master Chef winner
When are you going to do a Carbonara video? :)
He was using vinegar because in the original video, he said it was in case the eggs cracked
Chef tsao what do you think about putting oyster sauce in egg fried rice
Its actually quite commonly used in Indonesia
At least from where i usually go to eat
I love Auntie Hersha, but I love his shots at her. And in fairness, she has said that many of her Indian friends call her an Oreo.
At This point I think the only channel that never got a reaction from Uncle Roger is “ThatDudeCanCook”
For a while, it looked like Nick was making Pepto-Bismol ramen 😕, but I'm sure he won't do that again
3:23 *"sorry children"*