How to Ramen: Episode 3, Noodles

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  • เผยแพร่เมื่อ 23 พ.ย. 2024

ความคิดเห็น • 41

  • @albertozaffonato1325
    @albertozaffonato1325 3 ปีที่แล้ว +9

    Keep the work up man, can't get enough of ramen channels

  • @Jadedone888
    @Jadedone888 3 ปีที่แล้ว +15

    You can reduce the amount of laminations and running the sheet through the machine by making sure your soboro is more evenly hydrated. I can tell that the soboro was heavily undermixed and very uneven when you put it in the bag. Also, try using cornstarch instead of flour to prevent sticking. Cornstarch will absorb less into the dough.

    • @teikenramenchannel
      @teikenramenchannel  ปีที่แล้ว +4

      Hey Stephanie, thanks for your feedback. I addressed a lot of it in my latest video!

  • @eltonjohnson
    @eltonjohnson 3 ปีที่แล้ว +1

    fun fact: You can cook the baking soda in a pot on the stove if you wanted to simplify it a bit. I watched a chemist do this, once. Worked like a charm, AND you can actually watch the chemical change take place, which is kinda fun and nerdy.

    • @teikenramenchannel
      @teikenramenchannel  2 ปีที่แล้ว

      In my old age, I’ve got on board with the Ramen Supply Company. Their kansui is way more precise than anything I can make at home

  • @diegofrare3141
    @diegofrare3141 9 หลายเดือนก่อน

    geat video! Very detailed! Will try your recipe with the B-2 for color!

    • @teikenramenchannel
      @teikenramenchannel  9 หลายเดือนก่อน

      Thank you. This was the early days. Lots has changed in the process since then!

  • @williamjones6946
    @williamjones6946 3 ปีที่แล้ว +4

    Great video! How long can the noodles be kept in the freezer?
    Also, can the tonkotsu broth and miso tare be made in advance (stored in the freezer)?

    • @teikenramenchannel
      @teikenramenchannel  3 ปีที่แล้ว +1

      Noodles keep indefinitely in the freezer, the tare and broth can also keep for a few months in the freezer but only about 2 weeks in the fridge

    • @williamjones6946
      @williamjones6946 3 ปีที่แล้ว

      @@teikenramenchannel Thanks!!!

  • @sararichardson737
    @sararichardson737 4 วันที่ผ่านมา

    Stupendous

  • @christianjeffress5312
    @christianjeffress5312 ปีที่แล้ว

    Awesome work, a lot of work ha, but still, awesome work.

  • @kyleroach7129
    @kyleroach7129 2 ปีที่แล้ว

    I have the same Stove and now I’m oddly more inspired 😂

  • @sararichardson737
    @sararichardson737 4 วันที่ผ่านมา

    Vit B2?!?!

  • @kevinkr
    @kevinkr 3 ปีที่แล้ว

    Excellent!

  • @snoep25
    @snoep25 3 ปีที่แล้ว +1

    Oh right? For flavour/ colour?

  • @shadowemotion9609
    @shadowemotion9609 หลายเดือนก่อน

    If the B2 is only for colour, can I leave it out? I couldn't find any in the store and don't want to wait for online delivery...
    If I can leave it out, does that change any of the other ratios?

  • @christianschmidt3668
    @christianschmidt3668 3 ปีที่แล้ว

    Thanks for this great video! I still have some questions left:
    The Vitamin B2 is basically for color?
    Why don't you knead your dough thoroughly for 10 min?
    My last Ramen Noodles had an really eggy taste which I led back to the baked baking soda - is this the regular taste of the noodles?

    • @teikenramenchannel
      @teikenramenchannel  3 ปีที่แล้ว +1

      Yes, the B-2 vitamin is for color only.
      The kneading serves to bring the dough together and develop gluten. We get plenty of gluten development by passing the dough through the stand mixer, so kneading is only really necessary if the dough dough does not come together after being combined in the plastic bag. Sometimes, if a dough is giving you trouble, you may need to apply lots of pressure (some people even stand on or stomp on their bags of dough).
      The noodles should not taste eggy, and in fact that alkali salt is critical to classifying your noodle as a ramen noodle at all. I would guess that taste is most likely due to the fact that store bought flour can have a lot of variety to it. What brand did you use?

    • @christianschmidt3668
      @christianschmidt3668 3 ปีที่แล้ว

      @@teikenramenchannel great. Thx for answering!
      It can't be the flour since I make pasta with it all the time. It must have something to do with the baked baking soda. Maybe I used too much of it.

    • @teikenramenchannel
      @teikenramenchannel  3 ปีที่แล้ว

      @@christianschmidt3668 perhaps it just wasn’t fully cooked? If you want to find out, you can buy alkali salts on Amazon (called kansui)

  • @reshigasparini3335
    @reshigasparini3335 2 ปีที่แล้ว

    how do you know the amount of minutes you should cook the noodles? i always read its about 1 or 2 minutes, but i find my to feel raw or way too chewy. is there any guide to learn how many minutes of cooking for each type of noodle? high or low hydration and different sizes? thanks!

    • @teikenramenchannel
      @teikenramenchannel  2 ปีที่แล้ว +1

      The best advice I can give is to grab a noodle from the boiling water and taste for readiness and texture before straining. 1-2 minutes is typical but your results are going to depend on your personal setup and noodles

  • @8300dvo
    @8300dvo ปีที่แล้ว

    Does the B-2 just add colour or does it effect flavour in any way?

    • @teikenramenchannel
      @teikenramenchannel  ปีที่แล้ว

      Color only but it will also turn your noodle boiling water slightly viscous and harder to boil

  • @yvesdecuyper4047
    @yvesdecuyper4047 3 ปีที่แล้ว

    mmmmnoodles! Question, can you freeze these? how long will they last in the freezer?
    Edit: nm, read down and found the answer. Great video! keep em coming!

    • @Sheenifier
      @Sheenifier ปีที่แล้ว +2

      What I do bc I make large batches (40% high hydration) at a time is I like to bag 'em flat in sandwich zips and freeze. It thaws out fast as soon as it hits boiling water. If I want 'em wavy, I'll dust and mash them first and then freeze. They last for couple of months I'd say. If you don't finish them by the first month

  • @barophile
    @barophile 2 ปีที่แล้ว

    Note that your scale shows 0.4g (or 400 milligrams) of vitamin B-2, while your written list and voice-over says 4.99 grams. That’s over a 10-fold difference. A single table of B-2 would be 0.4 grams and is the correct amount for this recipe.

    • @teikenramenchannel
      @teikenramenchannel  2 ปีที่แล้ว

      Good catch, Jeff 🙏

    • @jasons_encore
      @jasons_encore 2 ปีที่แล้ว

      wish I saw this sooner, I knew something was wrong when I saw the deep orange color but went on with it. 0/10 would not recommend

  • @tannazafshar5107
    @tannazafshar5107 2 ปีที่แล้ว

    Why iodized table salt and not kosher salt?

    • @teikenramenchannel
      @teikenramenchannel  2 ปีที่แล้ว

      Purely just because I had it sitting around and it was convenient. Kosher would work just as well!

  • @snoep25
    @snoep25 3 ปีที่แล้ว

    What’s the first thing looks like a pill

  • @Tsaips
    @Tsaips 2 ปีที่แล้ว

    How long can the baked baking soda keep for?

    • @teikenramenchannel
      @teikenramenchannel  2 ปีที่แล้ว

      If you keep it airtight, quite a long time. I use mine for about a year

  • @25usd94
    @25usd94 3 ปีที่แล้ว

    🍜

  • @vasadiel8072
    @vasadiel8072 3 ปีที่แล้ว +1

    First