I Made FRESH Ramen Noodles From Scratch...
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- เผยแพร่เมื่อ 15 มิ.ย. 2024
- Delicious Noodles using Science and a very unusual ingredient. Ep1 : • My Instant Ramen Addic... Ramen Noodles aka Chinese Noodles are very different than pasta, mainly because of their secret alkaline ingredient. In this second episode of My Ramen Addiction Series, I am showing you how to make FRESH noodles from scratch using science and a very unusual ingredient that I baked myself in my oven...
Many Noodles recipe call for Baking soda, but that ingredient is not strong enough to make Ramen noodles and their very distinctive chewiness and springiness. Baked Baking Soda can solve that problem. If you don't have a pasta machine, place the ramen noodles dough into a solid plastic bag and stamp it with your feet.
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How To Make Fresh Ramen Noodles So Good
Alex - แนวปฏิบัติและการใช้ชีวิต
Another chemist here: Don't make sodium carbonate in an aluminum pan. It reacts with aluminum. I prefer glass as it tends to be inert towards everything.
Thank you
Everything except hydrofluoric acid
wow thanks!
@@arghyadeepjana and concentrated hydroxides are another common chemical that reacts with glass, not a big deal, still usable, but make sure not to leave it in the glass too long and wash very well afterwards.
Thanks :)
Stopping by because of a recommendation in the comment section of a Bon Appetit video. Definitely worth the watch, and this guy is great!
Same lol
Same haha
lol same here
Ditto lol
Same
As soon as you justified the reason for baking the baking soda with the chemical reaction formula, I subscribed. SO HAPPY to find a cooking channel on youtube that just doesn't say stuff without proving it or backing it up.
Alex + Alton from Good Eats!
Adam Ragusea does recipes and food science on his channel, check him out!
@@dandanthedandan7558 food science huh? Better I shut up and season my cutting board
@@CatchyCauchy long live the empire!
Actually its basic chemistry, thermal decomposition causes baking soda to decompose to sodium carbonate, pretty sure its in your high school lectures
Carl Sagan: If you wish to make an apple pie from scratch, you must first invent the universe.
Im a little disappointed you didn`t hook up the power drill to the pasta machine.
+DjangoRaisuli Haha. Just you wait.
Alex French Guy Cooking I will be waiting.
Alex French Guy Cooking woohoo
Too fast can wreck the pasta, err ramen rather. now powerdrill pepper mill that's.....well that's nothing to do with this but its epic,
ryan smith well actually it worked out
Good to know that if a Frenchman throws his chopsticks on the table, he actually likes the dish a lot. Love your show.
I’m in love with this guy. He’s so freaking awesome, and the way he hums melodies instead of using back tracks 😂
Chemist here: You can put sodium bicarbonate in a pan and let it on the stove, it will work just fine
For 1 hour too?
@@saracherouk4988 Less than. It depends on how much you use, but it is definitely quicker. It shouldn't burn nor melt (if it turns black or something, it might have had impurities). Don't put too much as it releases water and CO2, and the steam creates bubbles (it looks like mini geisers). Keep stirring until it stops. When it stop releasing gas, you are done.
NileRed made a video showing the process. Search on youtube for "Nile Red How to make Sodium Carbonate (from Sodium Bicarbonate)'' to check it out!
For how long?
@@jayveesalac2916 It will bubble, as it releases CO2. So you should stop when you see that there is no more bubbles coming out of it.
@@astropgn can i use calcium carbonate instead of baking soda for cooking pasta?
Did anyone catch Alex singing the Naruto theme song there at the end? lol
right? was looking for naruto comments :D
Who knew Alex was a Naruto fanboi :3
you fucking weebs should be thanking god for rick and morty supplanting you as probably the worst fans ever.
yeah.! that guy got that ramen addiction from their i bet.!😁
must have tried it on an impulse and then got ADDICTED.!!😋
OH MY GOSH THAT'S WHY IT SOUNDED FAMILIAR!!
I love this series!!! I want to know how to do broth and toppings and a vegetarian version too !!! Can't wait !!!!
Karen Shillinglaw i was just about to say the same! i've been trying to figure out a good veggie ramen broth for months now and none of them taste the way they do in the restaurants.. it would be a life-saver!!
Try a nice miso ramen base using miso paste and bonito flakes (assuming you are allowed fish)
felixthemaster1 thanks - i dont eat fish, so the bonito flakes are out, but i did try recently to make a miso ramen base using kombu and dried shiitake dashi as my stock - it's relatively closer to what i wanted compared to my other attempts, but something's still off. :/
I use seaweed flakes instead, I love it. I also add shii
take mushroom paste for richness.
Broth is all we need to know then rabbits can eat their version
Your personality and the way you show us your journey of kind of figuring out these recipes really sets you apart from other cooking channels. Subbed!
I love the science you added to this series! Food science-y shows are some of my favorite past-times.
Need to find me a man that looks at me the way Alex looks at his noodle! 🤣
New subscriber, love you dude!
Hahahaha good luck
You must measure the pH in the dough not in the water because the protein of the dough buffers the pH far down. Put more water and a little bit oil in the dough for the right texture. For this noodles Lye water is used. Its a K2CO3 solution. Original there was a lake in China which has naturally this basic water. All the noodle pulling started from this place.
Alexander Haag that's fascinating if true! Thanks for spreading knowledge :)
It's the Kan Lake in inner Mongolia not China. This lake has a mixture of Na2CO3 and K2CO3 in the water.
So i can use lye for my noodles? I just bought some and I think my baked soda was not hot enough. If you took this recipe, what amount of lye would you use?
I've just eaten my lye noodles with chili oil and they were very chewy because I used a lot of lye water. Try the ratio of 120g flower (half cup) 10g oil 30ml lye water (2 big spoons even 1 spoon is enough) 40g water 2g salt at 30°C. Its important that the dough is in the end like a warm chewing gum otherwise something is missing. I cut thin stripes and stretch it long before cooking about 3 minutes in salt water. Rinse the cooked noodles in warm water and all alkaline stuff is gone.
Alexander Haag what is the weight of the lye going into the water? Only makes sense to weigh that after weighing everything else
You are actually so amazing, you're hilarious and I love your unique personality and presenting style with your insane dedication. Keep up the great work!!
"I am not going to be modest!"
Oh this guy is french french! Oh 👍 yea
Ramen is life, ramen is love.
best. comment. ever.
there is an amen in ramen.
Azhar Pa'hamin yes! I agree!
Etherovamonas amazing comment! ;)
I really love that series and basically all of your videos. Usually, I don't watch many videos about cooking (Even when I have a cooking channel by myself). But you combine cooking with information and tips and so many other cool stuff (Sorry my English is not the best and I have no idea how to describe what I wanna say :'D)
Simple said, your videos are amazing, so please continue with that good work :)
Love is clear in all languages
💜💜💜✌😘
I love all the research that goes into the making the noodles, and I love that there’s always a way to make it happen x salute
Congrats Alex, you earned a subscriber with this amazing video. Can’t wait to see the rest of the series!
I am getting addicted to your channel!
Beatriz DEL YELMO DE HARO me too! I had to subscribe to get his notifications. Lol
I think it's the French in him that makes things interesting. Lol
really nice, thanks for sharing
I made this today finally!!!
I love instant ramen, and have been eating it for years. Always felt guilty for eating too much instant ramen, and wanted to try it by myself.
*I prepared sodium carbonate on stove, as a chemist told on comments. I think it worked just fine.
*I dont have pasta machine so I had to knead and cut them with my hands :'( it's difficult but worth it.
*and also I got tired at the end, and instead of cooking noodles separately, I just put them into the broth I was cooking (as I always did with the instant ramens.) But dont do the same mistake as I did. The broth got blurred/ muddy a little, since the noodles were fresh and coated with starch/flour. Be patient! at the end whole family enjoyed the ramen.
I've watched nearly every ramen video on TH-cam lol. This seems to be the best
you, sir, are an inspiration and very entertaining to watch. i love that you are doing this series as I too have a love for ramen. this video alone has sold me on making my own. thanks for the inspiration and for the great videos. till next time.
Tes vidéos sont le mélange parfait entre gourmandise et science avec ce « je ne sais quoi » qui les rend totalement addictives.
Tellement hâte de voir comment tu vas faire pour faire des nouilles qui se conservent au sec !!
Really looking forward to the next video. Have been wondering how to make this tasty meal at home for a long time now. Your video is the best tutorial out there by far.
Love you, man! Keep up the great work and the fantastic attitude! You are inspiring on so many levels! Thanks!
H+ (protons) normally keep the proteins apart. Basic pH means a lack of protons. Under this condition carboxilic and amino groups of the proteins complex themselves to an endless string. This makes the dough chewy and stretchable like a warm chewing gum. You need to pull the dough to noodles. Try to develop this structure.
Alright, this guy needs his own channel.
Thanks for your attention. I plan a channel - the name will be "the heart of the matter"
I think you should try making a Shoyu or Pork Bone Soup base.
COOKING PORK BONES AND WATER FOR 12 HOURS IN A PRESSURE COOKER.
Good Luck.
I think Shio is the best basic ramen broth. There is less nuance needed to make a good solid broth.
I don't think less nuance is a strong case for it being better though lol.
He is my favorite Frenchmen. I love how much he loves the stuff he makes and he is funny as heck too.
Alex only watched your videos for the first time tonight , what an amazing guy , good for you man I love your content keep being awsome
Why the hell did I start tearing up when he brought out the finished bowl of ramen?
After my wife saw me making sodium carbonate, googles mask gloves etc
Next day she went out and bought me a bottle of kansui “this was only $2” lol fml
Haha
At that point i would be impressed. Where the fuck did she found that thing?
@@isomorph4987 just the local asian super market
In my area (radius of 50km) are 25 shops that offer baked baking soda and no single one Asia market because of baked baking soda is often used for baking here in Bavaria
You make the most well produced cooking videos ever. Thank you!
Man you just became my favorite TH-camr! Thank you keep at it!🙏🏻❤️
In the US we use pickling lime [calcium hydroxide, Ca(OH)2, ~12.4ph in water solution] as a strong base (caustic) in the kitchen for making crispy gherkins, nixtamalizing corn, preserving eggs in lime water, etc. It is readily available in food grade and saves the step of baking off sodium bicarbonate to sodium hydroxide.
Just looked it up, ph of 12.5. woohoo!
I wouldn't use calcium hydroxide because it could react with the co2 in the air to form lime and also I want to mention that the pH level just shows the concentration of oxonium ions. So there's no fixed pH level for any chemical.
Through some testing of my own, you can use a food processor to mix everything together, and you get a much smoother dough to work with.
Eric Suplee - I’m on it - like a rat on a Cheeto. As my hunting partner is wont to exclaim when awakened abruptly!
Yours is my favorite cooking channel. Looking forward for this series also thanks for all the knowledge you give.
Alex!!! You are amazing! You have seriously inspired me to cook once again! Thank you 💕
Dude i think im in love with ramen noodles,its so complex and simple at the same time..
A suggestion: maybe u can make ramen first completely from scratch, then maybe replacing some things for convenience, then replacing even more things for it to be more convenient. Sort of a gradient on how much effort u want to put into ur bowl of ramen.
I can not wait to see your ramen recipie. The noodles are amazing. Brilliant work!
i love these little series!
You should totally watch the movie "Tampopo." It will make you hungry for proper ramen every time.
Kumori love this movie!
It takes food porn to another level.
Fun fact: Sodium carbonate is also called "washing powder" and is used for laundry.
but sodium carbonate is an acid and not an alkaline or does it turn to sodium hydroxide when he pours the water on it ?
@@Iboo30 Sodium carbonate is not an acid, it's basic. It showed as around 11 on the pH scale in the video.
There is nothing bad with eating it though. Of course, all in moderation. It is just an inoffensive carbonate ion plus Na+.
And that is why "this chemical is also used for this non-food thing" is a bunk reason to not use something in cooking.
The flour has it's own level of acid! It just reacts naturally whith the sodium cabonate. And that's why we must use it in a very little portion! Cooking is also chemisty in everything we do!
Congratulations, 1 million subscriber... No surprise, very well deserved 🙏🏼👍🏼👏🏼👏🏼👏🏼
Some how you made the whole episode really interesting. Good job.
Watching this so i can make noodels when everyone has turned into stone.
Heh i got that reference
hmm, i am 10 billion percent sure that i got this reference
Is that a JoJo referance? :OO
Looking for a coca cola recipe after this...
Ok Senku
Alex ... I really love you for you videos and your channel! The very moment you threw your sticks away I though »This doesn't taste. He made something wrong!« But then ... oh MAN! I need to see the next video! Thank you so much for this! :-)
Your place looks cool and organized! I like how you go through science with the things you are talking about!
Keep up the good work there!
^^
Your video made my day! Loved it !
Have you done soba noodles yet? I feel like I watched you make a lot of noodles
I'm looking forward to a couple soup powders and flavored oils. Having something that can be made to eat as fast as instant ramen definitely has appeal. For the base, maybe some bone broth and soy powder, but I think the oils would be a little trickier. I don't eat ramen a lot, so I'd want something that could last a while. The only thing I can think to do would be to freeze the oils in an ice cube tray for individual servings.
I love this and You on this ! So so much ! Thank you for this ❤️❤️❤️
How can a video about making ramen be so funny. I thoroughly enjoy your videos Alex.
Suggestion for a future project! Make *hand-pulled noodles!* Good hand-pulled noodles are next level!
And to be pedantic, "ramen" comes from the Chinese word "La Mien", which means pulled noodles, so "real" ramen should also be hand-pulled ;)
EDIT: Seems like ramen actually is cut, although the word comes from Chinese. The more you know ;)
Ermude10 I scrolled down here to say exactly that!
Ermude10 you mean lāmiàn, sir food hipster
Wanna get pedantic... No... Real Lamian should be hand pulled, but that's not what the word Ramen means so your point is completely pointless. Just because a word came from another word doesn't mean they have the same meaning anymore.
Thats what I was going to say as well lol
Tensen01 Actually you're right. I looked it up and it is as you said. It was historically hand pulled but has since modern times really been cut noodles. +1 for you sir ;)
can you make tonkotsu ramen
I've never tonkatsu ramen, but wouldn't the breading on the tonkatsu get soggy in the broth?
Tonkotsu is broth made from pork bones. It takes over a day to make. Tonkatsu is the deep fried pork dish you're thinking of.
Ahh! Thank you!
well why not both
I have actually seen tonkatso used as a ramen topping.
Thanks a lot....very informative and fun! Happy New Year 😊❤️
I'm loving this channel
9:28
I’m like 90% certain this is a Naruto reference
from when in Naruto?
@@bluy6, Alex was singing the Naruto theme song
I've seen recipes for DIY washing soda where you bake baking soda. Clean freaks swear there is a difference. Fun to see there actually is a difference.
Now this is what makes me addicted to TH-cam. Great video, bravo!
Lol great humor! I really loved your video and how you explained things thanks for the video...I've got to try this😀
Japanese pork bone broth video please!
Next episode: I Made Crack Cocaine From Scratch...
OutOfNamesToChoose just watch Gordon Ramsey's new vid
OutOfNamesToChoose HAHAHA!!!
Next episode: I Made Dreams Out Of Air
Funny, that uses baking soda too.
OutOfNamesToChoose vinegar works better than baking soda
Always love the videos! Keep it up!!!
I love how you sang to your finished noodles.
9:25 this made me feel like one of those chew 5 gum advertisements.
It was a Requiem For A Dream reference
You should include making soy sauce eggs in this series!
But...you literally just soak softboiled eggs in soy sauce...
Wow! So glad this appeared in my suggested videos section. Subscribed!
Very creative... Keep up the great work!!!
"So no panic attak". Need to record this in case of emergency ^^
You have found your calling. My only problem with your videos is that they make me hungry every time I see one :-)
Bake baking soda @150°C for 1 hour
250g all purpose flour
100ml warm water
3g salt
2g sodium carbonate
Mix and knead until you get a shaggy dough that holds together.
Roll through pasta machine until a nice smooth soft dough forms.
Thin out to about 2mm, pass through slicer and coat with rice flour.
Having Fun and start to addicted to your Channel !
Great Job ! Cheers !
You should do hand-pulling noodles! It’s a simple concept! But can be failed with simple mistakes.
I'm a vegetarian now, but I went through a phase where I lived off of ramen and hot dogs. I lost 80 lbs in the process. It was a weird year.
Anyway, I was curious if you could release a series of vegetarian ramen-based dishes? I have a few of the bricks in my cupboard but I just cook them for guests at the moment.
In closing, this was the first video I've seen of yours off of an impulse Google search, and I learned a lot. Your editing is superb. I am proud of your work as well, and your baking soda hack is something I never expected, but will remember.
Subscribed and looking forward to future episodes. Now excuse me while I look through what else you've uploaded!
Cheers~
Good thing you ain’t vegan
Come to India we got all vegetarian stuff
love this dude and his approach. subscribed!
I really enjoyed your Ramon series! Very different! I make many different types of pasta’s. I’m Sicilian, love the great difference in home made pastas, but, I too love Ramon, thrilled to see your work! Thank you!
You should rest the dough! Seriously. It'll make it a lot easier on the arms, or your Kitchenaid stand mixer's lifespan. Also, for people without a pasta machine, use a rolling pin to knead the dough. Let rest of 30 minutes to an hour, overnight in the fridge is also common. After that you can roll it out to your desired thickness by hand.
what about the cutting process though. I would imagine it would be rather difficult to cut the dough to the size of typical ramen by hand.
It takes a lot of practise! For really thin noodles you can also use a wooden board as a guide.
Ah thanks, hadn't thought of using a board.
Well explained Holmes! Just like making basic no knead bread.
if you have a sheet of noodle dough you can fold it to a roll, then its like cutting thin slices of cucumber or something and youll have your noodles
The people is asking for Kimchi... teach us the science and method to do homemade kimchi!!
wow, this is the best cooking video i’ve seen in awhile! subbed 😄
it is so pleasurable to se such dedication to food :)
keep on the good work i have just subscribed !
Ahaha, you know it's good when there's a mic drop with the chopsticks. Amazing.
Annie Nguyen asians will know we’d get smacked by our parents for dropping chopsticks
You should make some Tonkotsu ramen!
I love all of this and I love that you sing to your noodles
LOVE LOVE LOVE !! Thank you!
He should be my chemistry teacher
I want to learn how to prepare pork belly/chashu please.
Hey, Alex that is really, really cool content, i love your approach to the cooking! Nice real emotions! Thanks!
Wow thanks a million! just the recipe I have been dying for!
I love that he says "fucking shit" in French under his breath 8:40
It would be great if your future ramen video could also include a vegetarian version. I've been experimenting on my own on how to make good veggie ramen, but I'm interested to hear your take.
Siddharth Desai Not to come across as rude but everything he did there was vegetarian. The eggs are optional and don't really contribute flavor or structure to the dish. Most recipes for ramen are vegetarian in nature. It's meant to be a quick cheap and filling dish. So meat is usually optional Or added for more variety. Really you have to play around with favors veggies spices herbs ect with the broth.
Frank Traditional ramen is hardly ever vegetarian. The dashi broth commonly used in ramen is built on fish.
Just skip the eggs and use veggie or mushroom broth.
It was a suggestion for future videos in the series. He asked at the end of the video for suggestions on what people wanted to see. I edited the original comment to make that more clear.
Most ramen recipes use animal stock. That said, you can just substitute it for a vegetable stock. The taste is different, but then what isn't when you choose to avoid some foods?
Ramen is a quick, simple dish. There's no need for arguments over what ingredients to use.
I absolutely love his little Naruto shoutout near the end. Put a huge smile on my face. ^^
Brilliant video. Just finished the fresh ramen my wife brought back from Japan and desperate for more. Love the almost obsessive, scientific approach, so will definitely be giving this a try!
Alex, have you seen Peaceful Cuisine's episode on homemade ramen? I really like his videos, maybe you would like it too :)
Jaqueline Hiromi Morimoto I love watching Peaceful Cuisine. :)
For a second there when you tried your finished result, and threw those chopsticks; I though they turned out like crap and you were pissed. XD Nice video! I learned something.
Ok Alex, you've nailed it with these series. I love ramen too and made the experiment a few years ago, but I lacked your scientific facts. Great job duuude xD
8:36 absolutely hilarious!! Great video. You earned my subscription.