4 Levels of Ramen: Amateur to Food Scientist | Epicurious

I'm Bianca and I'm a level one chef. I'm Lorenzo and I'm a level two chef. Hello, I'm Eugene. I've been with my chef for eight years. How often do I make

ramen

, embarrassingly more often than When I want to get fancy and add the chicken, maybe a couple of times a month, I make this type of

ramen

that is with a good broth, once a month is fine, more during the winter, but I like soup, oh yeah, I wanted to make it. I will create the ramen I want to eat every day. I will combine fresh chicken bones and then the fish bones as well.

We will start by shredding the chickens. I'm just going to dip my pork belly and fish rectum process. removing the pins I'm just taking the scale make sure you remove the guts please the head and this beautiful ginger dove in our bag of marinade, sauce, rice, wine, vinegar, sugar, salt, pepper, garlic, cut the skin, remove that tail, cut the ribs. this level one is fine don't judge me it's important to roast the bones at a high temperature so you don't lose your judgment underneath this way of enjoying skiing but underneath it is spinning very fast look how nice and dark that is I have cornstarch and also flour , we'll cover this easily.

I'm just trying to get about six slices crispy on the outside to cover the ramen. Now we are chopping some scallions for my broth. I'm also going to prepare the scallions for my I love lemon in soup, you want something to brighten it up. I really like the flavor of fennel. The leaf is so good that it doesn't actually have any flavor. That's why I put it on top of our bowl. I love red pepper flakes. To sauté vegetables, I'll just heat up a couple of handfuls of my bean sprouts with salt. I'm going to move on to the week, that's the good thing, the leek has a lot of fiber, so if that means things, it tastes much, much better, so now it's time for the broth you pour the water the old red pepper flakes these I'll be whole I'll add my onion tomato this will melt into the broth my ginger garlic the water will start to boil and we'll add some garlic powder, it's my favorite Boehner today I'm wearing a crazy display of boots.

First I'm going to stir it in with a chicken, this is about five to six pounds of bones, so next I'm going to put in the fish phone which just wulftec is good and then the vegetables. animatics and enough water to cover the ingredient. I'm actually going to put in some chicken broth, so we're going to add some chicken flavor seasoning, mix it up a little bit, and I'm going to bring it up to 180 to 200. I'm going to keep it. same temperature for 8 hours smells like 3 I'm studying for final exams and I'm going to strain the broth and I'm going to add one last component which is kombu, which is a dried seaweed look, you guys go. this is the broster, a variety, so you can see how gelatinous he is, he instantly becomes a common boss, but not the instant ramen, the Railrunner.

I actually used the ramen that comes there. Soon the university will return at 10, strange, something like that. I add a little soy. sauce I like to divide it in half, I think you know, it allows for faster cooking, done, so I'm going to have double the flour and make a little bit of space here in the middle. water and I can see that what it does is add extra gluten to the noodles. I like to try breaking them up a little, it just makes them cook faster. I don't let it sit and it will break on its own.

I need enough to make it almost like a mochi, so I'm going to let it sit for half an hour. I like to wait until it has some kind of consistency. I can't tell you what that kind of consistency is, but I know when I see it you want to feel almost like a leather texture. It's important that you do it quickly too so that the noodles don't dry out. I like to wait until the noodles are a little straight. so let's take one out to see if it's the right consistency. You'll make it. This lucky guy, yeah, we're done, he's ready to go, so I try to sneak in as much as possible.

I feel good about the texture. I'm just going to fold it into the perfect size for each one, you're going to combine them all together, leave it all here so it's in this wave. I'm going to boil noodles for about two minutes. I'm going to build everything so that To start by pouring the noodles into the broth inside the bowl, we're going to add a pinch of cayenne pepper with a little bit of spice to get a good ratio of cayenne to neutral, sautéed bean sprouts, pork belly fried, so now we will add a little chicken and finally chives we will add the egg if now we add the broth a little sesame seeds and a little citrus to take home I like to use a little sesame oil I will also to use don't be scared fish sauce a little a couple of drops I always add a little more soy sauce ginger oil large ginger and on the super hot paper make sure no more water comes out so that the middle continues to absorb the broth and then having nori seaweed in the middle like this soshim is not fair this is my chicken ramen my ramen noodles this is my multi nine show your ramen so now to taste the finished product that's good, it's spicy, it's tasty I think this really It becomes Our really great ramen will just absorb all those delicious flavors, so you need a good base and broth as a base.

I like to leave it so everything is well balanced, you can't tell exactly what's inside, but overall it's a really nice, giant flavor. I'm going to finish it. Ramen is a Japanese comfort

food

that loosely translates to noodles. Almost every region in Japan has its own variation of ramen. Let's take a look at how our three chefs fared with this classic, hearty favorite. Bianca made a very simple ramen for her dorm that was based on a packet of chicken flavored instant noodles. She elevated her meal by adding grilled chicken from the grocery store for an easy protein and garlic powder and cayenne to give a layer of complexity to this very salty style of ramen.

You know, that's the kind of kick I like, although Lorenzo made a pork-based ramen using pork belly as the main protein in it. Pork belly is a high-fat, boneless cut of pork that can absorb a lot of flavor. It's actually very, very soft. I marinated it with soy sauce to give it a salty flavor, rice vinegar to give it sour notes and to tenderize along with salt, pepper and fresh ginger with fresh garlic and marinated it for forty to fifty minutes to add flavor to the surface of the pork, but only the salt will penetrate further.

Lorenzo then covered the pork valley with cornstarch before frying it. Yugi used sushi-grade red snapper as the main protein for her ramen. She flakes the fish and heats one side of the scaleless fish very quickly with a blowtorch, just enough to dehydrate it. Yugi is also unique in the sense that he will use every part of the fish while he creates his ramen leaving nothing to waste, it is as efficient as it is delicious and aromatic. The greens used were fennel, ginger, and leeks, reserving a little fennel for garnish so nothing was wasted and making this multinational Montana ramen bowl waste-free.

Bianca's broth is not savory, just salty, in the flavor packet that she came with her instant ramen, you will find it. things like msg salt, sugar, dehydrated garlic and onion along with palm oil, hydrolyzed corn, wheat and soy proteins, maltodextrin is added for the body and turmeric for t4 color tv, are they ok? This is the back row. Lorenzo starts his pork bones with cold water, which is important. The bones are heated evenly and at the same time while simmering, allowing for even flavor extraction as all the bones are diffused with the same amount of Ki Lorenzo.

He misses the protein-based foam that forms when simmering animal bones, leaving behind a dark, rich, flavorful broth. By stealing it, Yugi also made his own broth with his red snapper bones and head, adding chicken bones for more flavor. Chicken and Anna Fisher have a different learning asset, so it is important for Laird to roast her fish bones, which extracts minerals from the bones. The broth in it darkens it and adds another layer of flavor. He simmered this bone broth for six to eight hours without boiling for maximum flavor extraction because the particles in larger pieces of

food

mix and move creating a fully infused hold.

Lastly, he adds kombu, which is an edible seaweed that adds ocean salinity to his broth, which will complement the fish very well. Bianca used wheat-based instant noodles. These noodles are high-temperature dehydrated or pre-fried, so they are difficult to overcook when boiling water is added. it gets overcooked and it becomes like this weird, mushy, disgusting noodle worm. Lorenza used convenient pre-made noodles for this ramen, but she added soy sauce to increase the saltiness of the cooking water. Adding a large amount of salt in the form of soy sauce will not only make the water appear darker but increase the boiling temperature, thus shortening the cooking time.

Yugi made his own noodles with the special Double-O flower. This flour is made from durum durum wheat and has a protein content of about 11 to 12 percent when we talk about The protein content with respect to flour is glutenin and gliadin that formed gluten, which was considered in that moment. Higher gluten equals firmer textured noodles that can hold up in hot broth. Adds baking soda and alkali, which raises the pH, making the Flavins, which are normally white. or colorless and slightly golden wheat and at the same time makes the gluten more elastic. Adding baking soda, whatever that means, also increases the cooking time of the noodles, allowing them to absorb more flavor from the brah.

Bianca adds her shredded chicken, cayenne pepper, and scallions. On top of his ramen for color and crunch Lorenzo adds his noodles, pork and on top some bean sprouts, lemons, scallions and a soft boiled egg which is traditional and adds extra protein to his bowl of ramen . Yugi adds his leeks and fennel, ginger and oil. bowl first, then pour the broth on top, add the kombu noodles and raw red snapper before topping it with a soft-boiled egg and fennel fronds. This method of making ramen creates visual appeal and minimizes the disruption of noodles and heavier ingredients when making sashimi.

The true star of their ramen, each also added an egg, allowing for additional protein and visual flair when serving ramen. It's important to remember that ramen noodles get soggy quickly if left in the broth for too long, giving them an unappetizing mouthfeel, so they should be immediately after serving and yes, it's perfectly fine to make a sound. of slurping when eating ramen because slurping enhances the flavors and helps cool the hot noodles as they enter your mouth. You have to make the sound and it makes it much better, so slurp. Plus, there are plenty of things you can do to customize your bowl of ramen, from the broth used to the various proteins available—even if you're using a store-bought package, this is one dish you can always put your own unique stamp on.