ULTIMATE CHEF Vs. CHEF RAMEN BATTLE (The Brownie Point Finale)

Hello everyone, we are salty food and this is the refrigerator camera, this is our final

chef

vs

chef

battle

of 2017, welcome to the final

battle

of the series, this is the

ultimate

ramen

battle and the stakes ever has been so high if you've been following season three, then you'll know that our

brownie

leaderboard today is Ben's last chance to get

brownie

point

s. Ben is only three and a half

point

s behind Jamie. Wow, here today because he's doing this. I won't do another one of these. And? more is one going to do to spice things up to date, double brownie points are offered and bonus brownie points awarded for grilling, let's do it all, it's the final chef vs. chef battle of 2017 and I feel like I've had a bit of a mix of things, the best is yet to come, it's been a long series, it's been an epic series, we're pretty even, so it all continues today, today we're cooking

ramen

and I think we both love ramen, but Ben, no I know.

If someone found out and was in Japan and tried ramen first, I'm talking about a huge situation. I have no problem losing to James, he is a great chef. I can't lose to Jamie. I'm not 100% sure what absolute traditional ramen tastes like, but what I'm hoping to offer with this is depth of flavor, like bags and bags of flavor, and I know guys love that and we just heard that this is the edition roasted, since ramen is all about boiling, bubbling, and simmering. and steam and simmer Sorry someone misread the summary Ben and I are really, really good guys, you know?

So extra points for grilling will go down badly for both of us. I feel like when James and I roast each other it's less third degree and more like it was warm. I have a tactic up my sleeve. James had a pretty heavy night last night, it's feeling a little picky and any place to go in my bowl of ramen is a pork tonkatsu, so we're using a lot of different parts of pork plus some chicken carcasses to make a Amazing broth with melt-in-your-mouth pancetta, soy-marinated egg noodles, of course, and a few other little sides, but it's all about the flavor and let's go.

To start with that melt in your mouth pork belly, so this is a rolled piece of pork belly. I'm going to cook it slowly in a pan with a lid with just three ingredients, ginger, scallion and sake, it's like your own suckling pig, hmm, that's it. It's not your stupid Japanese from Japan, the container is yes, you seem nervous, okay, I was just trying not to lie to you, but I exaggerate the truth a little, if this is from Japan, the content I have had to fill in several times with others because I enjoyed the first batch so plan on coming back.

I'm making the most amazing miso chicken ramen and it starts with my chicken. I'll remove the skin, remove the breasts, roast the carcass, and brown the skin in the oven. This Phegley skin, where did you get it for me? Remember about a battle recipe I wrote for you, where it wasn't always like this, you may not know each other, not just as a chef, since this is the last time we fight each other. That's brilliant, thank you. Cheers everyone for the best fight, so what's happening here is that Ben already cooked two days ago, so really what he's doing is just play beers.

Would you like a beer? I think we should Regards kanpai kanpai Ben you look fat today don't get carried away with anything quickly hello tired smile mark two trays in the first is my chicken skin between two sheets of baking paper and then in the second is my chicken carcass without the breasts, so I'm Then we're going to slowly put the press on, this goes into the oven for about an hour, so broth time, in a nice big pot, we have our chicken carcass. I have removed the good pieces from the chicken, we will save them for another dish.

It's a The flavor I want from the carcass along with the Trotter that I borrowed from James' ginger pig getaway and some pork bones that they go in, covered with cold water and brought to a boil. What I did was start my broth. So my chicken is in the oven, but I'm going to prep everything else so the carcass goes right in, bring it to a boil and simmer it for three hours for kombu, porcini mushrooms, ginger, sliced ​​carrots, scallions . and we will put a whole head of garlic there and these are bonito flakes, so it has a slightly seaweed flavor. 3 liters of water and James is absolutely right: you want some of that toasty flavor that I don't understand. mind from the bones, I'm putting the onions in a very hot oven until they soften and become sweet like pink onions, but most importantly they are blackened by a three words to describe Ben April and his dish, and the same For you, the best in salt takes half. a brownie point simple tourist no one is how many care with three words tourists simple tourists sure dish tasty water fish tasty water reaction I'm going to give it to Evers half a point of brandy but that's what Robin is supposed to be, but there's stock, it's time to I'll make the marinade for my eggs, so all I'm going to do is put tamari, which is Japanese soy sauce, in a small town with a little bit of sugar and a little bit of mirin, reduce that for five to ten minutes and then boil some eggs for about six minutes, peel them. put the two together so that the eggs marinate in the story for a couple of hours the problem is that they float so you need to boil them wait for them just kidding there is a mine I know I was just helping you and someone wanted to float and then you The little pieces of love They're not quite right, my marinade is soy and mirin, equal amounts of soy, Chinese soy, right, yeah, use Chinese soy, not Japanese, right, so I tried to pour James a beer, you know, we can celebrate with the beer in the kitchen while we were cooking together, it was stolen by the boys and then I realize they are judging that they are the ones who have to keep sweets, so I had a spare chicken breast.

I know you might like chicken nuggets so I made some Japanese style chicken nuggets with Japanese seven spice and panko crumbs so the key to an amazing broth is not to use the first batch of water because with all that pork bones and the legs and the chicken carcass you get a lot of foam from technical terms, so I'm going to drain everything Wash the bones a lot, wash the carcass, wash the Trotter and fill it with fresh water with all the aromatics to get a better chicken broth with miso, sake and honey in the bottom of my bowl of ramen, so I'm going to reduce it for a couple of minutes spring it all together so that all my pieces of meat have had their first cook and boil we have drained it we have washed we are going to go in with fresh water along with the leeks those onions now charred mushroom stems ooh mommy a head of garlic and some shiitake mushrooms too, so it's mushrooms, pork, meat and onion in 8 hours that will be delicious.

I have another head of garlic and what I'm going to do with this one is separate it into cloves and peel. all and then I will chop them finely. I'll put quite a bit of rapeseed oil in a small frying pan and then fry the minced garlic, but I'll fry it a lot longer than you'd ever think. I'm going to add some sesame oil and chili paste that goes into a blender. I just grind it until it's very black and smooth and then strain it. I feel like James is already a little upset, there's not enough on this side so I might as well cook my eggs 2 eggs these are Bertha Brown's no yolk very nice and they want 6 minutes and 10 seconds take me there hungover mate skip aye aye lo what do you think of mine a little bit of wasabi mayonnaise of these so this is the belly that We have cooked it very, very slowly, it melts in your mouth, well, there is no meat in it, you can't cut it like that because it will just go through it, like this that you put it in the refrigerator for 24 hours so that it is solid and then you can cut it. to the thickness you want, about a centimeter and what you get is something that holds together and gives you pork belly.

How good are you at Los Los? Oh, don't make this like what I like. Aren't we coming for you real quick? He has a knife kit at his throat, what do you do, what do you do and cook your days? You underestimated what that situation was like. my hand judges my favorite people in the world after many hours, needless to say, this one I made yesterday, we have a broth that is wonderfully opaque and creamy, we are going to drain it in a strainer, but for greater purity, through of a muslin cloth. so I just heated up the water for the broth with all the flavors other than the chicken that's now roasted so I'm just going to transfer it over low heat for three hours underneath we have our crispy chicken skin that I'm just going to transfer it to a plate so that it cools a little and browns even more.

Peeled eggs you can still see how soft they are inside. Now they will marinate inside my soy liquid for about 24 hours and that's because mine is soy, mirin and sugar, but then I drop it with water so it's not as intense, but I want it in there for a period of longer time. What you get is a different egg texture and flavor. sour cake boy, honestly mate, you should have left some baking to do and then bit into your opponent's weakness and if you were suffering at all this morning when you started this, how's the game going now?

The dog's hair helped you, so I'm. I'm just here to help. Now I'm going to cook my chicken breast, so I'm going to sear the chicken breasts and then I'm going to add a couple tablespoons of my soy marinade that I used the eggs in and then I'm just going to Keep turning my chicken breasts so that they have a very nice earthy glaze on them. They will be very brown on the outside. My broth has all the umami ER for me, all the fragrance of the ginger and scallions, but now I'm going to add the seasoning, which for me is soy sauce, a little sesame and miso paste.

I know that if something is going to make my ramen belly fat, I wouldn't give my body a squirrel to anyone, these masses are not about screaming, but about playing. you have to stick to the thought process, the planning, what show you watch, the noisy cat doesn't catch the mice, oh that's why he literally spent five minutes building after making a profit, oh that's all you were trying to do, spend the last year we voted for all the battles Jaime ever did and he says the noisy cat doesn't catch the mice, what about the giant cat, the wide cat, the bearded cat, the boring one hat, starting to put together some of the flavors that will adorn the dish so finely chopped raw spring onion aki mushrooms some dried seaweed again cut into julienne and now for the pork so far pork belly that melts in the mouth now we want the chicharrón stay away, tell your ass falafel James was worried I wasn't roasting the bones, this is where the roasted flavor comes from and it has a black garlic like element to it.

He is doing well. I'm going to roast some scallions, they'll be super smoky. I'm also going to put some fresh scallions in the dish to give it that kind of fresh, smoky, savory, slightly sweet sour chili, like all the flavors go here. I think Riley's person, when you go to a ramen place, you can order extra spicy garlic, you can order that. extra chunks on the side, but you can also affect the broth even though the base has been going for 24 to 48 hours, so how do you want ice unless we can season the person? I'm a salty and tasty person, so I'm going to play. to your tongue because I won't bring any spice near this, you always play with Mike's tongue 9000 he always plays with Barry's thumb no, you know the shots are better than Barry.

I know Barry's tongue better because I've been feeding him my products for longer. watch out friend, you are filling your products, the products are spectacular, this is not the first time I have been told about this, once my chicken broth has simmered for about three hours, taste it, strain it and then I am ready to wallpaper , the soy powder starts to make sure the outside or inside is still super soft, so I'm going to finish my bowl of ramen with flavor base, obviously about 250 ml and you're supposed to use about 1/10 base of flavor for your soup, so I'm going to put in a little bit more than a tablespoon of miso and drop it in with a little bit of broth, so I'm going to cook my noodles until they have just the right amount of bounce, we're probably looking at about 3 or 4 minutes drain them in the boss in the bowl and then layer them from there okay so what we have here guys here we have a pork tonkotsu broth with soy marinated brown eggs and a blowtorch mirin and sake belly . pork, you can make a mess and an indentation has been established that is a good reference point.

Wow, it's going to be quite nice and stressful, this is a miso ramen with chicken broth, soy glazed chicken, charred scallions, soy marinated egg like this, and chicken skin. floating in the broth it's all delicious and the last thing I didn't mention was this burnt garlic oil, there's a little bit in it, but I'm going to put a little more kiss in, thank you yeah, that garlic is amazing, that's new. Garlic flavor that I had never experienced before. I would say it has a more delicate flavor, but it is very light and delicious.What I would say is that it is very, very deep and meaty.

Yes, I think there is and it is correct. Answer here God, this is going to be completely subjective, yes, I don't know at all. I think I know which one I would prefer to order before assigning a winner. I think, first of all, you gave me half an extra point. I'll give Ben an extra half point for knowledge, so to add a little danger to this final battle, I'd say you have to earn points to give, okay, I have two points to give, so if we both agreed with Ben.He would win, yes, last time with our grilled cheese battle.

We gave them the opportunity to vote in a poll. Unfortunately, we're not going to do that this time because we have to get this over with and plan for heaven and hell. Very sorry. so let's update this so we have your vote, you already decided. I'm going to need one more test. Okay, you made your decision. I would like to reward my two brownie points with that bowl of ramen that really took my breath away as a man who is not a big fan of ramen, this I think has convinced me, so I have my two brownie points, that was spectacular.

I'll also give it two brownie points because I love it because I love chicken. I want you to know that the bathroom is world class, was it the grades that influenced you, but that was definitely the hardest assessment and I've had to do the Persis area, especially? The 24 hours still come down to a bowl, a lot of effort for Superman. two of the best bowls of ramen I've ever agreed upon and then Congratulations, you're about to get four and a half more ramen. I think we should both go to Tokyo. I'm going to grab a bowl of ramen and bring it to you. some smelly fish to eat while we're there and I'm completely beneath you so it really is hell, we have the winner here, we have the loser there so our next step is to create food and help heaven food, which You can see is coming to the channel very, very soon, My City Wednesday, yeah, and that's the wrapped brownie board, which is a fair and just final score.

If Jamie had won there, it would have been a travesty, so true, what you're saying. Last one is fair Thanks to everyone who participated in helping shape the berries. Thanks to them and Ben is heaven. Tune in next week, that's when we'll see the result. Click left if you missed our last video or click the video on the right. for one of our favorites