I really enjoyed seeing your noodle presentation and your choice of bowls. I've gotten into a bit of a ramen-rut at the moment, using the same old ingredients and styles. The lemon concept is really intriguing, especially as summer comes around.
Love your videos! Any chance you’d do a recipe for wavy egg noodles? There is a ramen shop in my area that uses egg noodles and I would love to recreate something like it at home
Awesome video !! 👏 I didn't know you could go this low in hydration with the kitchen aid attachment, I already have hard times with the marcato below 35% 😅 By the way the processor trick seems to be very efficient for an homogenous sobboro I'll definitely try that !
There were some other tricks along the way that were a little too technical to include, but I was considering making a whole video just on low hydro techniques. Would you be interested in that? At any rate, start with the type 3 kansui powder. Cheat codes, bro
Hi, I'm new to making ramen and so far I've been using noodles I bought from a ramen restaurant but would like to give this a go. I got type II kansui powder and intend to make the Tokyo Style noodles. Could you tell me what type of cutter attachment do you use for that KitchenAid? Many thanks
If you are using a kitchenaid, get the spaghetti cutter attachment. And-I would recommend starting no lower than 35% hydro. If you want more specific tips, feel free to DM me on Instagram!
I really enjoyed seeing your noodle presentation and your choice of bowls. I've gotten into a bit of a ramen-rut at the moment, using the same old ingredients and styles. The lemon concept is really intriguing, especially as summer comes around.
For sure, gotta change things up to keep things fresh. The lemon Shio is a really nice summer bowl
Love your videos! Any chance you’d do a recipe for wavy egg noodles? There is a ramen shop in my area that uses egg noodles and I would love to recreate something like it at home
Great as always, Im excited to try the ghost pepper noodles in the very near future. Wonder if it’s possible to infuse this flavor into the egg!
Thomas you are a mad man
Awesome video !! 👏 I didn't know you could go this low in hydration with the kitchen aid attachment, I already have hard times with the marcato below 35% 😅
By the way the processor trick seems to be very efficient for an homogenous sobboro I'll definitely try that !
There were some other tricks along the way that were a little too technical to include, but I was considering making a whole video just on low hydro techniques. Would you be interested in that? At any rate, start with the type 3 kansui powder. Cheat codes, bro
Hi, I'm new to making ramen and so far I've been using noodles I bought from a ramen restaurant but would like to give this a go. I got type II kansui powder and intend to make the Tokyo Style noodles. Could you tell me what type of cutter attachment do you use for that KitchenAid? Many thanks
If you are using a kitchenaid, get the spaghetti cutter attachment. And-I would recommend starting no lower than 35% hydro. If you want more specific tips, feel free to DM me on Instagram!
@@teikenramenchannel Thanks mate, much appreciated!