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Pastry Chef Attempts to Make Gourmet Instant Ramen | Gourmet Makes | Bon Appétit

Feb 27, 2020
You guys are trying Petrossian caviar and I'm going to have some

instant

ramen

. Good luck with that. Thanks, let them know if we have extra. Okay, save me a little. Alright. I'm not bitter. Sorry, sorry, I missed the dough. Hello everyone. I'm Claire, we're in the ba test kitchen and today we're making

instant

gourmet

ramen

. Brad is in Italy, right, he's not here. Well, I guess I won't have help making my own extruder or anything, but sometimes it's okay. I wonder if it helps or hurts, so instant ramen was definitely something my sisters and I made as an after school snack, but it's been a while since I've tried it.
pastry chef attempts to make gourmet instant ramen gourmet makes bon app tit
I'm curious to try it from time to time. I figured out where I can improve and

make

something that still feels true to instant ramen with the brick and the little flavor packet um, but hopefully tastes a little better thinking about the different flavor options. I immediately moved on to the chicken because it feels pretty classic two eight ounce servings ago I definitely ate something whole that wasn't two servings. It's funny that it says two portions so you can see it looks like it's folded into this brick. I definitely smell that fried oil like oil aroma, the inside of the noodles is more of a bright white while the outside is a little yellow and that could come from the frying process.
pastry chef attempts to make gourmet instant ramen gourmet makes bon app tit

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pastry chef attempts to make gourmet instant ramen gourmet makes bon app tit...

I'm not sure about the experience of eating the noodles compared to dry pasta. They are very different with dry pasta, they are so hard with these noodles that you can tell they are fully cooked because they dissolve when you eat them, so obviously this is extremely concentrated with a lot of salt. Half a block has 830 milligrams of sodium, which means it's all 70 of your daily salt intake. It's very yellow, kind of like chicken, not a lot of that flavor like umami, it's what you know in soy sauce or mushrooms, like this kind of savory flavor, essentially where I think I would choose this and, for no one You're surprised, I would use a dehydrator, basically

make

a highly concentrated chicken broth and then dehydrate it and grind everything that's left into a powder with the noodles.
pastry chef attempts to make gourmet instant ramen gourmet makes bon app tit
I think it will take a little. of research, I'm going to go ahead and make them according to the actual cooking instructions like this, they really, oh my goodness, they soften and hydrate in the water and turn into these really bouncy, curly noodles that's going to be a really big thing that I don't do . I don't want the noodles to turn into mush when I add the boiling salted water. It's certainly not like a really clean tasting chicken flavor. It's good food as I understand it. It still has some give to it like it won't break so even in it's curly form it's 16 inches long but if I stretch it further down it would reach 18 inches long, that's really long.
pastry chef attempts to make gourmet instant ramen gourmet makes bon app tit
I think there's a lot of room for improvement in the broth with the noodles, it'll be more about trying to match that. texture Chris, if you don't mind, join me, what do we have to keep and what can we improve? The wave is the key. Well, I could go for more chicken flavor. Yes, should I fry it in schmaltz to give it chicken flavor? Chicken flavor. I'm sorry. I just remember him giving me back the noodles. I want them to roll up and tangle really well. This will be like a dry seasoning packaging. Yeah, well, let's try to get all that umami in there.
Super um, okay, thanks Delaney, okay. favorite part and a very informative step reading the ingredients enriched flour wheat flour palm oil contains less than two percent disodium guanolate acid hq distortion and then parentheses wheat preservative wow, who would have thought conspicuously that there are no messages? Oh, do we have messages? I'm definitely adding messages. to my version and now I think it would be a good time to go to the computer and see what I can find out about the noodle process in particular. The dry noodle block was originally created by quickly frying cooked noodles and this is still the primary method used in Asia. countries, but air-dried noodle blocks are preferred in Western countries.
I still understand what a deep fryer is. It looks like a big microwave. It's like a way to brown things without frying them. That could be a possibility, so there are three key ingredients in wheat. noodles based on wheat flour water and salt the optimal amount of water is 30 to 38 pesos of flour this is gold this is great information okay, so there is something called kansui if I say it right, it is an alkaline solution that consists of nine a- a ratio of sodium carbonate and potassium carbonate that contributes to ramen's characteristic elasticity and chewiness. I don't know if we can get it, but maybe we can make it basic.
I had a great idea. We could try adding a little bit of a baking soda solution to reduce the acidity, make it a little more basic look at this awesome, okay, that told me something, so working the dough is one way to develop the gluten. This whole research process was very, very useful, okay, so the plan is in motion. The noodles I try to get a shape and texture that I like and tomorrow will be a day where I focus on making that flavor pack and then hopefully making them tomorrow or Friday. I'm a little worried about having that vibe in the noodles. but that's more cosmetic, a bigger concern is that the noodles have the right texture and that they are properly dehydrated and then reconstituted without falling apart.
I have a vague idea of ​​how to do everything, but I'm sure there will be many. of twists and turns along the way. I'm going to start with about 500 grams of bread flour and then I'm going to measure all the other ingredients in proportion to the flour by weight, make a well in the center and pour it into the water. It's so stiff and dry maybe 30 to 38 hydration is too low for a homemade version. I'm going to keep adding a little bit of moisture. Don't look here, Chris, no, don't look at this right. I looked on the internet and then Wikipedia said that the doughs they use to make the noodles have between 30 and 38 hydration scores and try making them yourself with King Arthur bread flour, it's like there's not enough water, it's so firm that I've said like five times like the last time I sprayed it, I don't think I want to do this anymore, it got loose, so I'm finally going to shape it into a ball, wrap it in some plastic wrap and let it sit.
I'll come back here and try to extend it to about 20 minutes. I have the hand crank pasta machine and Rota just showed me that attachment that cuts strands on each ridge that's about the width of a noodle and it looks very similar. This has actually softened nicely, so I'm going to start forming sheets of dough and then use this attachment to cut them into thin noodles. I'm going to go ahead and try to cut them off. be a piece that puts it together so I think it comes together like this, there's no piece eh I think it just stays there while you feed it oh there you go please edit it removing the dimensions of these I think They look really good so I want to just cook them and taste the texture, they have that kind of bouncy chewiness that we're looking for.
First of all, I undercooked them, but I mean, look, you've seen how they stretch, so 13 seconds wasn't enough, let me try the full 30. This time I felt really good. Do you have a plan for the curl? No, no, I think I'm going to have to physically create the wave. Maybe you could put them a little closer to the ridge, yes, a lot. people say things like this, I don't think anyone has thought this through, so the idea is to take small groups of noodles and run through them. This is a terrible idea, yes, maybe some kind of poking device, oh no, that's not really going to work.
I think what I really need is to put something on top to thread them. These are actually better, but I at least want to place them next to each other. The idea is to fold this and make it roughly the same shape as me. It really took a lot of time and really helped. It is a good idea. It doesn't really work. Is there an easier way to do this? I wish there was something that had the same shape, but you might like it the other way around. Well, this is what I can do. but since this bar gets in the way oh, I see what you're saying, what am I saying? okay, okay, I have an idea, okay, I need something flat, thin, long and heavy to press down on each side of these skewers, I need like a Soldering Iron I want to cut the ends of this rack so I can weave the noodles in and out of these spikes.
A welder is like that. Hey, a meal. I want to cut this edge of the markers. This could work, I think. like you're rubbing a bench and then just be careful, the most important thing is the noodles, yeah, spread them out like this, oh wait, how do I fold them? But wait guys, but I have to bend them, I don't know how to die. Okay, so what I want to do before I go home is finish forming and leaving all the cooked noodles that we made and then I'm going to leave them in the refrigerator overnight uncovered.
I don't want to dehydrate them completely because I still want to. Tomorrow they should be a little flexible so we can bend them on that brick and then tomorrow we will try to shape them, fry them and then the real test, which is like soaking them and rehydrating them, okay, you can see the beautiful sunset in the background. and it's very

chef

's table, right, I feel pretty good about yesterday minus the part where I needed pasta dough for like an hour, my arms actually hurt a little, so I want to check the noodles and see How are they, they have dried out quite a bit.
I think I could still bend them into a brick shape, so overall I think it's not too bad if I need to find a way to fit them into a mold I can fry them in. I need something basically square. I like that it's like metal. You know, my clothesline is like a cage, but we have those thin ones. Can we do it with those? How about we cut it in half and then you have two halves and you just put the two halves together, yeah, like the cage, oh yeah, I just want to rinse them to get rid of the metal cards and then try to put the noodles in.
I just want to fry them until the bubbles stop. I apologize to the test kitchen for basically destroying their supply of cooling racks, okay obviously it took on too much color, these noodles here in the center are still a little soft, they didn't fry evenly, wow Claire, look that look, what you've done, is this really going to like rehydrate, I don't know, that's what we're going to find out, I'm very worried, is it what's really happening, like it's dissolving, yes, it is, because if you take the noodles and round them up, it's not right. No, but they are total mush.
Maybe cook the noodles less in the front. I can try steaming them and then frying them at a lower temperature. Oh, I need to talk to Brad. They are soft and greasy. Should I try air frying them and see what happens? To begin with, there's just a question of, like noodles, you know, alkalizing noodles

makes

them more alkaline, it has that mitigating effect, you know, in terms of, just, not exploding and we could try baking baking soda. , which increasing increases alkalinity apparently let's do it baking converts baking soda, which is sodium bicarbonate, into sodium carbonate. I hope that by using more baking soda, it will help the noodles retain their texture, so it has to sit for a while.
A little more and I'll try to extend it by half an hour. I want to start with the broth. That is important. I have to leave it like this for several hours, so the plan is to make a really concentrated chicken broth with all of these aromatics. into it strain it and puree it with some solids so once it's dehydrated I'll add a little bit of message okay so this dough has been sitting for about an hour. I'm going to spread out two test portions, one boiled and one steamed. Both are air fried until dry to see if there is a really noticeable texture difference.
It's a bit r2d2. I have no idea how this works. Oh wait, there's a little thing in the top cooking guide. I'll do 300 for just a couple of minutes and then lower it back to 200 and continue for the rest of the time, they really brown a lot. I think maybe the steamed ones browned a little. They both certainly browned more than I intended, so next time I'll have to moderate the temperature. a little bit and continue cooking them longer in the fryer, this time I should cover them with a little plastic so the noodles can really hydrate, so the broth has been going for about an hour and a half.
I'm going to take out some of the aromatics I want to puree, strain the rest of the broth, and then start reducing it again. How many minutes have passed? Literally no one said anything. They have been sitting here. I got so distracted by the broth. It's been like 10 minutes. God. I overcooked them actually, the boiled ones aren't bad, it's kind of bouncy, yeah, you definitely have a little more springiness this time than before, even with overcooking the noodles, I haven't soaked them for a long time, I really think You're basically great, that's what I love to hear, maybe I'll do one more test, but first I'm going to mix this mixture up, it's very chicken, so this is the broth that's reducing like a great depth of flavor, dehydrated molly .
I was like that. what people eat who can't eatsolid foods, yes it's baby food for adults, it's baby food for adults, delicious, how big is the market for that. I feel like it's a bad business idea, if I took it to the shark tank they would say absolutely no, yes. You know how much I love Shark Tank. Yes, I know which one is my favorite. I'm going to dehydrate this and then powder it, but I'm also going to add, as a message, it's underseasoned, yes, my concerns about this are this: it just won't dry completely. There are ingredients in here, like sugar and collagen, that we don't We're not going to want to dry completely, we're just going to see, I'm going to put them in our.
You may notice that this is a different dehydrator. Okay, that's 140 times or 18 hours. Let me summarize, so with the help of Rhoda I cut. We blanched the rest of the noodles, drained them and then mixed them with the chicken fat we had so they looked great. I'm very happy with them so far. My goal before I leave tonight is to dry everything and then. I'm just ready to go tomorrow, let me see if I can start making all of this at least go in parallel lines and now I'm going to put that in there at the lowest temperature, so I'm going to do 10 minutes, oh, nothing dry, I'm going to set it to 200.
I'll check it again in five minutes like eight hours. I took a seat because I'm a little tired. They are coming, but not yet. getting crispier and crustier, I'm going to keep checking it, I think look, it's getting to the point where things are really calming down, I'm exhausted, I'm going to tackle this tomorrow, we'll just put some plastic on it and set it aside as if you were sitting Something is going to happen here. It's been like a very long day of filming. I actually feel good, but I have a lot to do when I get home, so I have to conserve energy.
So it's okay, I think after. After many minutes, I think we were there, they definitely turned a little bit brown, but in a pretty uniform way, okay, you can see the crease, definitely, the color is a big difference, this is much darker, more yellow and a little more brown, did you do it? in the airfryer yes, it doesn't have the wave no, you don't have to wait, but who cares about the waves? I'm really glad you said that because I don't have it, we're going to do a quick boiling water test for the chicken. meat and some of the aromatics oh my god, doesn't it smell like chicken?
Don't forget it like I did last time. Okay, are they cooked? I think if you cook them in water they really boil, yeah, but I think I think it'll work like it's a little chewy, yeah, if you boil it in boiling water like in a pot, probably 30 seconds longer, right, it tastes good , they were lightly covered in schmaltz, I think you're almost almost close. Okay, I agree with Christina and a meal maybe a bit like a brief boil just to fully cook the noodles and then remove them from the heat. I'm really curious about this whole dehydrated chicken thing, we'll know tomorrow and hopefully we'll put it up.
All together I'm really curious to see how the broth has been dehydrated, well guys I think this is really good, you can see it's totally dry. I think I can grind it to a very fine powder in the blender, the color has a kind of color to it. a nice gold tone, I think it looks great, this is a message, it has a bad finish. I don't have a problem with message and it adds a great umami flavor to things so you could do a combination of message with salt because message is seasoning but it's not salty like salt is salty.
I think it's okay. Now I'm going to add the chicken base. You can see that it definitely doesn't dissolve. It's like soupy chicken. I'm going to put this in the blender so it's good. make sure everything is dissolved and then I want Chris to try it wow chicken very chicken I think it needs more salt yeah yeah maybe I'm going to add a little bit of celery salt and then maybe another one like chili flakes red in general, let me. just stand back and look, yes, pretty impressive, oh thank you, yes, I have crushed pepper flakes, garlic and onion powder, celery, salt and turmeric, because why not?
I'll make it a little golden. I really like it. I think it's good. You like it less. I like it. Do you need garlic powder? It's too much? I think a little bit is good, maybe a little bit is okay. It's also like you actually get a little bit more texture because it's a little bit gritty like a little bit, okay? I'm going to grind everything together really well in the vitamix, okay, I'm telling you exactly what Chris said, okay, so definitely grinding it to that really fine powder helped a lot, it tastes great, time to finish dehydrating everyone the noodles I have.
I left, I knew we did this for a reason, so we have this vacuum sealer. You've probably seen Brad use it a lot, so I may try making my own little bags, one for the seasoning packet and one for the noodles. This is yours. yes you vacuum sealed it yes amazing this was the first one and I put it in it's own little container this is the one I wove into the wires of that rack this one obviously looks great it has some wave definition on it the noodles, I think when it cooks it will look really cool Carla, you want to try some instant ramen in about two minutes.
It is important that you dissolve it in the mixture first because it does not dissolve as easily as the contents of the package, it immediately smells great. they're absorbing water which is then flavored by that mixture so it adds a lot of flavor to the noodles in a good way honestly although it's like a chewy noodle and the soup tastes really good so I feel safe oh Chris Oh. Hi Molly Snacks here Carla was here to knit yeah funny color this is really awesome really so this is the one we're saving for beauty. This is the one I wove the noodles into, so you get, you get, you get it.
Look, yeah, you should sell that powder mix, yeah, you know, let me see how much of these sell. It could be a business idea, yes, how much do you think? Right? We are talking about more than thirty-five thousand dollars and all of a thousand dollars. oh club yeah thanks guys I need to go back if this was on alex he eats it well this is the three day instant noodle it takes three days of tape to do it right uh huh and I would wait three days in line to eat it is an episode we can wait maybe not really already found the best great he's a lovely that's all that's all that's how to make

gourmet

instant noodles for the noodles stir 280 grams of water 10 grams closer salt and 5 grams baking baking soda until to dissolve, place 500 grams of bread flour in a large bowl and mix well, pour water into oil and combine, cover with plastic and let rest for one hour at room temperature, roll out the dough one portion at a time using a pasta roller and then cut into noodles as thin as possible boil the noodles for one minute in a large pot of water, transfer to an ice bath and then mix with half a teaspoon of chicken fat fry in a deep fryer at 180 degrees Fahrenheit for about 20 minutes for the broth heat a few tablespoons of chicken fat in a large pot add four pounds of chicken wings and cook until golden brown add a cup of cooking wine cover with cold water then add the onion one carrot one large leek celery broth garlic dried shiitake mushrooms blue cake decoration black peppercorns turmeric ginger a quarter cup of sauce and three tablespoons of white miso, bring to a boil, reduce to a simmer and strain the broth into a smaller pot and reserve about three cups of solid broth.
Cook over medium-high heat until about half a cup remains. Mix the solids with the reduced broth until you obtain a smooth puree spread in a thin layer. baking sheets and dehydrate for 18 hours at 120 degrees Fahrenheit, break the leaves into pieces and pulverize them to a fine powder in a blender for seasoning packet, combine ground dehydrated bouillon powder, salt message, ground turmeric, turmeric flakes ground crushed red pepper, ground white pepper, celery, salt, ground garlic. Pulverize ground onion powder in a blender and blend until finely ground, measure into portions to create seasoning packets, bring two cups of water to a simmer, blend seasoning packet until dissolved, add noodles and cook for a minute or two, remove from heat and serve immediately.
Would it cost you just one package or if you didn't know it was me and I walked into the store at the market at the market um like this is my business yeah like I said I've already seen a lot of shark tanks okay um. 50 dollars a package yes, yes, it is worth it.

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