WATCH ME NEXT! Chick-fil-A Chicken Sandwich with Walmart Ingredients: kzread.info/dash/bejne/rKCbzqxyna-tf7g.html

@KristophTahti

3 ай бұрын

Looking forward to the spicy one to use as a Ramen topping. Just need that sweet sweet Menya Musashi red ramen now!

I wanna be clear I mean this as a genuine compliment not a joke, but you're like a real Auguste Gusteau. ACTUALLY showing people anyone can cook. Destroying the excuses. Your quality, down to earth everyman approach to cooking give even the biggest cooking KZreadrs a run for their money.

@farmageddon

Жыл бұрын

Hey, thanks tame gaming! I really appreciate that! My favorite chef - Thomas Keller - was a consultant on that film and he's the one who made the famous version of ratatouille the little rat makes at the end! Thanks for the compliment! That's very kind of you!

@watchinyoutube8919

Жыл бұрын

What a fantastic compliment

@busyrand

Жыл бұрын

This is the first video I've seen of his, and I thought something very similar. When I saw the portion about extraction times, then how he processed the chicken feet for maximum collagen extraction, I was floored because I've never heard these things before after years of cooking broths with different items.

@thisissparta8884

Жыл бұрын

Very cool comment!

@alejandroolivas3476

Жыл бұрын

Agree 100%

I am Japanese, and I do use Angel Hair pasta to make Ramen by cooking with baking soda. That taste much better than instant noodle.

@miniandrewmini1

Жыл бұрын

I've been wondering about that for a while, thank you very much!

@ascensionlady5318

Жыл бұрын

@@miniandrewmini1 Boil water in a pot, put Angel Hair pasta, change to medium heat and keep it for 3 minutes. Turn off the heat, add 1 spoonful of baking soda and leave it for more than 10 minutes. Drain the water and put pasta into soup bowl. Bon Appétit!

@miniandrewmini1

Жыл бұрын

@@ascensionlady5318 thank you so much again! I'm going to make it soon and let you know how I went

@solaire773

Жыл бұрын

@@ascensionlady5318 thank you very much for letting us know how you do it , it's gonna help alot of people like myself because I have a strict budget I need to stay on

@Phosphoros47

Жыл бұрын

do you bake your baking soda beforehand?I've read that for ramen this would be preferred since it's a stronger alkaline salt.

As a home cook with over a decade of experience, and as an avid consumer of KZread, your channel has probably the best cooking advice I have ever seen. You cover every single imaginable detail needed to succeed in making every dish you show. You go above and beyond in researching before making the dishes and the results is proof in itself. A truly helpful channel, I hope you get a lot more recognition in the near future. Subscribed!

@farmageddon

Жыл бұрын

Thank you very much, Daniel! Your thoughtful comment totally made my day! I sincerely appreciate you! I would like to be more consistent. But I put a lot of time into research and testing because I want to bring new insights to you all! Thank you for noticing!! :)

@Blanch590

Жыл бұрын

It reminds me a lot of my culinary teacher. She stressed about how every process was as important as the next. It made me realize that cooking is an art, and not just putting ingredients in a pot.

@octopu5ie

Жыл бұрын

Really agree. He's up there.

@DRV-mt5dd

2 ай бұрын

Well said; and I fully agree!

I made this last weekend, and it is probably the best thing I have ever cooked at home. It is legitimately going to be hard to buy ramen in restaurants without comparing it to this. The attention to detail in the video, explaining all the little things that go into improving the quality of the broth was very helpful, and I am so glad I gave it a try.

Straight to the point, no cringe comedy or skits, just a guy showing you how to make ramen. Excellent job!

@opo3628

Жыл бұрын

Nowadays if I watch an instructional video and it becomes clear that there's some kind of gimmick to the presentation, I turn it off. I don't have the patience for that crap anymore. Being straight-to-the-point is what I like most about this channel.

@jjt171

Жыл бұрын

@@opo3628 imagine trying to watch someone make a tutorial on how to create ramen and then the guy makes up some cringy plot where there's some evil villain trying to stop him from making ramen and he does cringy skits and stuff :/ that's exactly what happens way too often nowadays.

@TheWonkster

11 ай бұрын

​@jjt171 "nowadays" are you both 60? If you don't like having fun, that's cool, but they wouldn't do that if most people didn't react positively or didn't care

@maddieb.4282

11 ай бұрын

@@TheWonksterbeing critical of the over the top nature of cooking content online is not being a boomer. This change happened within the last 5 years. Obviously the cringe channels are successful but that doesn’t mean nobody can critique them. Your toxic positivity is not appreciated here especially since they’re bringing up perfectly valid comments

@maddieb.4282

11 ай бұрын

@@TheWonksteralso someone can be perfectly “fun” but still not enjoy childish skits, spilling ingredients everywhere, and yelling. Those qualities are not the definition of “fun” and I question how old you are if you think they are….

Man I've seen so so so many cooking channels on youtube and I'm just blown away at the small details you mentioned here like how chilling down the broth quickly is important not just for safety but it keeps more of the flavor in the broth itself

@jujubee7351

Жыл бұрын

Agree, I can’t believe how informative his videos are. His Chanel is going to blow up in no time !

@masterk5372

Жыл бұрын

Ikr

@nitrousinject

Жыл бұрын

Anyone can explain the how. A real pro can also explain the why. So many good videos on this channel.

@medwaystudios

Жыл бұрын

Wonder why cooling it preserves the flavour though. Later in the video he says if you need space in the freezer then reduce it down by half. If that doesn't change the flavour then why would letting it cool slow ruin it?

@ZaneKyber

Жыл бұрын

@@medwaystudios so what you said makes sense. I was just noting how some flavors (let's say lime juice for example) are heat sensitive. So if you put like juice on rice as it's hot, basically all the flavor literally goes away in a short amount of time. But cooling soup down fast is important for safety reasons

The man ate it like it was his last supper, and I don't blame him. Most KZread chefs take a little taste, but man ate it with tears in his eyes remembering the last 2 days of hard work. I love the noodle hack, as well. Will definitely try. Ramen be getting expensive in these streets and as a vegetarian, on an island, I can't find the vegetarian packet with the seasoning. Here's a link to a home made vegetarian seasoning, with available seasoning that you can use for other cooking endeavors: kzread.infoiYDVUHdZgfE (be warned, there are no measurements, so it's an eyeball thing. Tip: Just add a bit of each and add more as you taste and go).

@xerox13ster

Жыл бұрын

Really just went goblin mode on that ramen

@agentduke2

4 ай бұрын

His video isn’t just authentic for making Japanese ramen - he’s perfectly demonstrated how it’s actually eaten AND enjoyed. It’s almost entirely foreign to most people from the States ; but it’s also completely authentic :).

You deserve far more attention for how friendly your approach to teaching difficult cooking concepts is. I went from very intimidated by the idea of finally trying to make better ramen to being excited to try it in almost no time at all. You take time to explain each process as well as the reason for it in a way that is very easy to understand, and extremely effective! Every question was answered before it could form. Thanks for your hard work!

@farmageddon

Жыл бұрын

thank you! :)

Everyone else is saying it, but it's true. Every element of this video - production quality, storytelling, instruction - is world class. You've got big things coming, Jason. Well deserved.

@farmageddon

Жыл бұрын

Thanks, Joe! I sincerely appreciate you!! :)

You should continue this series. Walmart is (in some ways, within reason) a treasure trove of food ingredients and this can show people they don't need to go to some fancy expensive place like Whole Foods to make some holy-shit food

@farmageddon

Жыл бұрын

Zane, what's up brother! Yeah, I definitely plan on making this a series. I noticed a lot of people in my comments were saying they were looking for ingredients at Walmart, so that's why I decided to do it! What you're saying is precisely what I'm intending to do with the series. In regards to peak extraction time: I'm not sure where I heard it first because I worked in kitchens for years, so probably somewhere working. But I think I read about it first in Harold McGee's book "On Food & Cooking". And thank you so much for your kind words. I really appreciate your thoughtful comments!! Take care, man!!

@farmageddon

Жыл бұрын

oh, also J. Kenji Lopez-Alt talks about peak extraction time in his book "The Food Lab". That's a great book.

@ajiththomas2465

Жыл бұрын

@@farmageddon Honestly, pretty interesting topic on making good foreign food with easily accessible ingredients that you could get at Walmart. I was able to make shakshuka using ingredients from just Walmart (with the exception of getting gochujang from an Asian market to add some Asian flair). Do you have any interest in expanding this Walmart series beyond Benihana and Asian cuisine?

@farmageddon

Жыл бұрын

@@ajiththomas2465 Ajith! I'm working on the next Walmart video as week speak. I'm aiming to publish it on the Saturday after next. I'm still testing the recipe and doing the research. But I'm 99% positive the video will come out in a little less than 2 weeks!

@gamedrop3262

Жыл бұрын

If you have to say (in some ways, within reason) you're lying to yourself.

It’s not often that cooking shows go into practical details like storage space, thank you for taking the time for it.

One of the best food instruction videos I’ve ever seen. A complex dish but you’ve managed to make it accessible for just about anyone. I love all the alternative options/ingredients you offer that seem like they will actually work, as I usually don’t like to substitute. Can’t wait to try this, thanks!

@farmageddon

Жыл бұрын

Thank you, Greg!

I actually clicked on this by mistake but then I was enthralled until the end. I feel like I just sat through a masterclass in ramen making. I had no idea it was so detailed. Honestly, I feel like a Philistine. All I’ve ever done all my life is add hot water to a styrofoam cup of instant ramen noodles. Ugh, I feel so ashamed. One of these days, I’ll have to make the ramen the way you made it.

@farmageddon

Жыл бұрын

thank you, Kimberly! I sincerely appreciate your thoughtful comment! :)

@sarahbelle81

Жыл бұрын

Why? Why should you feel ashamed about that? Makes no sense to me.

@DesertRainReads

Жыл бұрын

I did the same thing for a long time until I learned how authentic ramen is truly made. When I had my first bowl of it, I was blown away, been wanting to make it at home ever since. This video is giving me the means to do so without having to make a trip to the Asian markets in my area which are a haul to get to.

@DesertRainReads

Жыл бұрын

So don't be ashamed, we all did this until finding out how it's truly made. I'm excited to see how I did using these techniques.

@shaunarouse5617

Жыл бұрын

My daughter is stationed in Korea, she FaceTimed me to show the restaurant she was in eating Ramen. I was like, seriously you went to a restaurant when you just cook it at home for 27 cents for 3 min??!! She was like, MOOOOMMMM this is different!!!!😂❤😂

Its so nice watching a chefs youtube videos that can actually help me improve my cooking. I dont have $100 extra dollars to spend on expensive high quality ingredients but this? Letting me know I can still make quality food regardless of my kitchen is great. I love it.

Love the fact your a professional chef & you are so down to earth! You treat us like we are all possible chefs in training! You make it all seem possible & I love the recipes! Thank you so much!

@farmageddon

Жыл бұрын

Thanks, Lisa! I sincerely appreciate your kind words!! :)

This channel's definitely going to get big. The editing, the presentation, the quality of information...*chef's kiss*

@farmageddon

Жыл бұрын

thank you, EN!

i was shocked to see how few views/subscribers the channel has. it easily has the production value and quality of something 100x its size

@farmageddon

Жыл бұрын

Wow, thank you so much for your kind words! I sincerely appreciate you! I'm going to try and be a lot more consistent here within the next few months! I'm trying to juggle a lot of things and it's difficult. But I never plant to stop making videos! Thanks again! Your comment made my day! :)

I really appreciate how in depth you go. Most youtube channels now just list ingredients as they cook.

It's crazy how informative this video is, probably the best cooking instructions I've ever seen. So many good tips and tricks, especially the baking soda trick!

I’m so happy I found this channel, I’ve watched 3 vids and all three were lovely and inspiring, and I can’t wait to try to cook the recipes :)

Very impressed by your content Jason! You will definitely grow in no time with your high quality and informative videos! I can't wait for more!

@farmageddon

Жыл бұрын

Thank you, Logan! I sincerely appreciate your support!!

got to be one of the most amazing and interesting channels ive ever stumbled upon. telling us even how long stuff keeps in the fridge! love it :))

i wear my shirts two days in a row too dude how you nailed the FUNDAMENTALS is insane. I've been making ramen for 10 years. Great job

@farmageddon

7 ай бұрын

thank you! I used to work at an Izakaya and the chef was very exacting on how we made soups!

I cannot TELL YOU how grateful I am for this video!! I loveee my Japanese noodles, but am not in a position to make them (though I would love to try!!) With all the pasta I had, I was wondering if I could use it for my soups, and you showed me how!!! Thank you for this whole video! *new subscriber with a high thumbs up

This makes me appreciate ramen restaurants even more!! You've given some great information here, thank you for sharing.

@farmageddon

Жыл бұрын

Thank you, Marie! I'm really happy you found value in the video! I sincerely appreciate you!!

I watched the whole video without any interruption. Very detailed oriented, easy to follow and step-by-step process. Also, the production is great. Subscribed!!

@farmageddon

Жыл бұрын

Thank you, Souk! I really appreciate your support! :)

I can't believe this channel is only a year old. Not only this recipe was thoroughly presented, but you also showed alternatives while *respecting* the traditional/most commonly used ingredients and cooking methods for ramen. (Which a lot of KZreadrs fail to do so and just replace them with what they think fits.) Keep up the work! I know you will make it big!

I love eating authentic ramen, having lived in Japan for 8 years. Fantastic tutorial on how to make it with Walmart ingredients, but it definitely will take a lot of work and time to do it, which unfortunately, I don't have too much of. But just hearing you slurp and chow down on it at the end of the video was very satisfying haha. You have a new subscriber to your channel.

Just found your channel and I absolutely love your content! I’ve learned so much from the videos I’ve watched so far. I would love for you to do a similar video for making pho and pad thai. I really hope your subscriber count skyrockets soon because you are incredible at what you do!

@farmageddon

Жыл бұрын

thanks, amber! I'll put those on my list of dishes to investigate!

I liked how you showed just from walmart as I live in middle of no where and 2 hour drive to asian market. Did really good of explaining every step and why it important

I love how much attention to detail you put into your videos. This was a great walk through on how to prepare budget ramen.

Dude! This guy is legit. Learned like 10 new things and I've been cooking for 25 years. Subscribed

Very impressive. I picked up some key tips/lessons from this video. I've been cooking and watching cooking programs and videos for many years but I never heard about staggering the ingredients in the the broth to get the maximum flavor. Thanks so much for posting and I look forward to watching more of your videos!

@farmageddon

Жыл бұрын

Hey, thanks Dan! I really appreciate your kind words! :)

@sempertard

Жыл бұрын

Yeah he really seems to think things through and explains them, rather than just blindly following "The Recipe".

Love that you listed everything from walmart. Makes it worth trying to cook.

You my man. Made this recipe so practical for me. I live in the middle of nowhere wanting to make a ramen like this but there are no Asian stores near me, BUT what I do have is a Walmart. Can’t wait to try this this weekend.

I love the thorough explanations. I'm excited to try this!

Wow this is so much more detailed than other cooking channels. You are super underrated and I hope your channel grows as much as it deserves damn.

@farmageddon

Жыл бұрын

hey, thanks a lot! I really sincerely appreciate you!! :)

Underrated channel! the amount of information given in just one video is mind bogglingg.

Well done. I’m Nikkei, and have tons of ramen over the decades (US & Japan), and I think you can make a good ramen from Walmart ingredients, as long as you pretty much do everything from scratch. The one thing I’m not yet convinced of is the noodle, but with how well you’ve done everything else, I’m willing to give the alkali pasta a shot (otherwise, I think the 2 things I’d be sourcing outside of Walmart are the noodle and katsuobushi - hard to sub that, imho). But seriously well done here Thanks!

I don’t know how this video found me but I’ve literally been wondering if I could make ramen with Walmart ingredients for about a month now you have no idea how much this video helped me.

Oh, one more thing I wanted to add that FINALLY got me somewhere with homemade ramen was rinsing my noodles after boiling. It didn't matter if I made from scratch noodles, store bought, or even the fresh proper ramen with the silica gel you can get off Amazon. They always had a starchy, "low quality pasta dish" taste. It was thoroughly rinsing my noodles that was the missing piece.

@Jerryfan271

Жыл бұрын

as someone who makes noodle soup like every week for the last few years, I always rinse my noodles too. It washes out the excess starch and allows the broth to coat the noodles, and the cold water also prevents the noodle from overcooking; for maximum chewiness, you want to cook them on high heat and then cool rapidly (this is just what I observed at udon shops). It's also handy in the event that you don't serve the noodles right away, as you can leave them in room-temp water for a while and they'll stay fresh.

@johnkawakami8395

Жыл бұрын

@@Jerryfan271 That's pretty much the trick. You have to cook, rinse, cool. It has to be al dente. Then, when you add the hot broth, it cooks a little more. Then you have to eat it quickly before it gets waterlogged. This is a specific thing that the pasta-eating cultures know... and, unfortunately, others are still learning (and is why there's so much crap ramen out there now). I hate to dis on this video, but when bro said that the soup is the key to a great ramen, I cringed. The noodle is just as important, and I think to older Japanese folks, is more important. I've seen people leave the soup behind in the bowl, as if it was there merely to flavor the noodles. That was my mom's attitude, and it extended to the cheap instant ramen packs we ate. It had to be undercooked, and eaten quickly, before it got soft. I took it to the next level by boiling the noodles and then draining the starchy water. I'd prepare the soup packet separately, in fresh water... or omit it entirely and use fresh broth made from meat and bones. When I was living with one of my white friends, I was shocked that he liked to let the instant ramen noodles get soft. I thought it was disgusting, and reminded me of Campbells chicken noodle soup in a can. Well, evidently, that's how some people like noodles. Soft and full of soup, like an extension of the soup. Whatever rocks your boat, I guess.

@HeyLeFay

Жыл бұрын

This also helps reduce bitterness if you use the method where you add baking soda to the water. Also, if you have a problem with your noodles sticking too much when you do this, you can dump them into ice water after a quick rinse, or add a veeery small amount of oil to them. You can use sesame or scallion oil for flavor.

@arieltroncoso9088

Жыл бұрын

@@johnkawakami8395 While you're correct, it's not incorrect to argue that the soup (rather, the broth and oil) are one of the most important elements, because otherwise you'd bottleneck the dish's flavor. But you'd also be bottlenecking the dish by mistreating the noodles too - for this experiment, it's fine, because it had the focus of using purely cheap ingredients from a certain place and even went to the length of altering a product's alkalinity to hit a 'better' standard of noodle, which should speak for itself considering it's one of the only major alterations. As for the noodles and the philosophy on them softening - I don't like mine terribly soft or waterlogged but I do like that middle transition period you mention, where they cook in the broth. I don't find them disgusting when they've been left out but I do find them slightly more disappointing.

@stevefrench7036

Жыл бұрын

@@johnkawakami8395 Agreed, while still a novice, what differentiated the quality of my ramen bowls was really the noodles! The broth can vary a lot (but still needs to be done correctly too ofc), but the texture of the noodles is what will give you that ramen shop feel!

this looks amazing! I really appreciate that you even mention how long each item lasts in the fridge as well, I don't even think about that until I start putting food away 😂

This was sooo good! 15:10 You don't slurp like the bowl is about to be snatched from u unless it's damn good! You made the process within reach for just about anybody at any level w/ actionable steps for each ingredient even garnishes. Def will be trying this recipe this winter.

@farmageddon

Жыл бұрын

:)

Bro, great intro to the video. You answered all my questions, so now I'm happy to sit along for the entire video.

"I'm gonna make us some good, cheap ramen. Just give me two days." All joking aside, this is fantastic!

@XENOS_Indie_Game_Dev

Жыл бұрын

Two days and a ton of ingredients. Nah, I'll pass. The Korean SHIN noodles and a few additions is good enough for me.

@guyindecatur

Жыл бұрын

@@XENOS_Indie_Game_Dev Ditto! I use a quality Korean ramen. Take a pot, empty the spice packet into it. Place a pork chop (or two if they're thin) into the pot with the spice mix. Add your water. Bring to a boil. Add the noodles and cook until done and then add the dried veggie pack. Before hand, put a little toasted sesame oil, some siracha, a little splash of plain vinegar in your serving bowl and then add the cooked ingredients. If I have green onions on hand I put a couple (cut into 3 or 4 pieces) on top of the ramen when cooking. BTW - I like adding a smaller tomato (from canned ones) chopped into chunks in the bottom of the pot before cooking. It surprisingly works well with the savory packaged spices and the other items (sesame oil, etc) in the bowl. I'm a 40 year fan of spicy Korean ramen. FYI - I used to get a case (20 count) of good Korean ramen for $7. Those were the days....!

Glad to see you back with another recipe. I'm not even a fan of ramen, but this looks worth trying.

@farmageddon

Жыл бұрын

Thank you, George!! I really appreciate your kind words!

First time here and first video I have seen from you. Needless to say, I am very impressed. I enjoyed the step by step approach and all the little tips and tricks. Thank you for making this video and I hope to see more in the future.

Never seen your channel before this video, very high quality video and amazing recipes. Just subscribed and can’t wait to see more.

Every video is comprehensive and I am learning at least one more thing about food... Those videos are very beneficial and instructive. Appreciated. Thank you so much!

I've watched a lot of Ramen cooking videos on youtube trying to understand the whole process and this has easily got to be one of the best, up there with that French donny Alex's ramen series. I don't live in America so i don't have access to a megamarket on the scale of wallmart but there's a lot of really good information in here that i'll be using in the future. My only criticism as a none american viewer would be that it'd be nice to have metric measurements pop up on screen when ever you mention a measurement so i don't have to take my self away from the video to manually exchange the measurements, but i understand it's probably a fair whack extra of video editing so it isn't huge. Great Content.

@farmageddon

Жыл бұрын

Hey, thanks a lot! It's really funny you mention that as I totally meant to put them on there! I just forgot! On my last 2 videos, I've made sure to include metric on the screen and on the written recipes! Very good observation!! Thanks, man! I appreciate you!! :)

@prettyrat.

Жыл бұрын

“French donny” lolllll are you from the uk??

@hovis1st

Жыл бұрын

@@prettyrat. Yes aye

@Sumanitu

11 ай бұрын

Worth noting that with cooking (unlike baking), almost nothing needs precise measurements. If you understand the vague concept of an imperial cup and tablespoon just by looking at what he shows in the video, you'll probably be good. You can generally add 30% less or more of an ingredient and it wont matter. Some times you can add up to 50% more or less of an ingredient and it wont matter. Noone will be able to tell the difference between 1.5 teaspoons of msg and 2.25 teaspoons in your tare that is meant to be split up between 8 bowls of ramen

I appreciate you mentioning the water! I use spring water for most of my cooking.

Jason, your videos are awesome. Thank you for making them.

A little trick to try. Get a 'top hat' pin like are used on corkboards to post papers. They are VERY sharp so be careful. Eggs have two ends, one being rounder, the other being pointier. Find the rounded end and holding the egg use the pin to make the hole at the center of the rounded end. This is where the air bubble is inside (this is due to the way the egg is laid) and this works well for making any boiled egg, preventing cracking/bursting. If you go to Japan, you will find everyone in a ramen shop slurps their noodles. This is necessary to increase one's flavor perception by introducing air into the mouth which allows the sinuses and palate to get involved. It is NOT considered bad manners there and they will look at you like a novice if you don't. Anthony Bourdain discussed this in one of his Japan shows so look it up as it was one of his best shows, IMHO.

Totally going to use that alkaline noodle hack to finally try and get some decent gluten free ramen noodles. Thanks a lot for your dedication to the details in these videos

This video is incredible! Thank you so much for all the research! Wow. It was great that your used everyday ingredients. Totally looking forward to your other videos. You take the time and really care about your subject matter

@farmageddon

10 ай бұрын

thank you very much!

I've learned more about cooking from this one video than I have in a very long time. Thank you for adding the small details. They really help

@farmageddon

Жыл бұрын

Thank you very much! I'm really happy you enjoyed the video!

I really appreciate how you mention how long each thing keeps in the fridge

i’ve watched so many cooking videos, this is by far the first time someone actually mentions the importance of water 😆 i’m surprised no one ever brings this up. i agree *completely*. when water tastes or smells like chlorine, you can taste it in your soup!!!

I will be following this recipe for sure. You break it down into layman's terms to make it easier for us to follow along and show us substitutes for the common ingredients in a tare. Thank you for that, it gives me confidence that I can make an authentic broth and tare along with the aji-tama.

I usually use home chicken stock, but often slow cook ham hock joints for collagen. The ham joint broth is da bomb for my faux loaded ramen. Love these tutorials. This is just great stuff. I hope this puts my ramen game over the top. Great work.Thank you!

This guy is why the Asian isle is always running low

A lot of really good tips here. Thank you. I been using one of those jet engine banjo burners for doing big batches lately. That extra heat is a real game changer. Just be sure to wear kitchen gloves. Gonna have to try the rice blend thing next. Like you said, there's million different ways, so I usually amp my rice up with a lot of garlic, ginger, and dry Thai peppers. Good job Jason.

@farmageddon

Жыл бұрын

dude, I can't tell you how many kitchen towels I've burned up when I cook on my big wok burner! I really need to get some of those flame-resistant gloves! Your fried rice sounds legit! I'm going to have to try it that way! Thanks for watching! I really appreciate you!

@sempertard

Жыл бұрын

@@farmageddon Yeah those burners should come with a free Nomex fire suit included.

Incredible recipe. So detailed and approachable with great explanation for why you do things how you do. New sub!

Finished making this tonight. It is the best tasting ramen I've ever had! Super proud of how it turned out after all that work. Thanks for the recipe!

You Sir, are the few that prove you don’t need to be a Master Chef to Master the Kitchen. Thank you posting great content!

@farmageddon

Жыл бұрын

Thank you!! :)

Great video idea! I’m quite lucky to live next to a good Asian supermarket but the techniques and processes are all things I have yet to learn.

@farmageddon

Жыл бұрын

Thank you, Samston! I noticed a lot of people in my comments saying they were looking for things at Walmart and that inspired the idea! I really appreciate your kind words and I hope you have a wonderful day!! :)

I LOVE your videos!!! How on earth do you know all this stuff? Your precision and attention to detail are amazing. I also love how you simplify everything. Truly enjoyable channel!

This video has just been suggested to me. I immediately subscribed. Amazing explanations and tricks, easy to understand. Thank you!

I've been working at a Ramen shop for about 3 years and I'm quite impressed with your technique Great job🎉

@TamaraGarrettAlpha

10 ай бұрын

What a compliment 😊

Great story telling Great advice on everything Great video production Superb overall dude

1st time watcher instant subscriber, my friend you are awesome can’t wait to make this.

Thank you for making your channel. I just found your channel and this recipe and the other comments has made me subscribe. You are awesome :)

I make semi-homemade ramen start to finish in about 45 minutes. I do it about twice a month for lunch. I use "better than bullion" chicken stock paste as the soup base. It's probably 70-80% as good as this, but takes about 10% of the time. I get my noodles from a local Asian grocery. A bulk pack costs maybe $6 and lasts a couple months. I use bacon or pork loin as my base meat.

This taps into one of my least favorite things about recipes - having to go all over the place for ingredients (even though I love finding a recipe with new ideas and flavors). I just despise shopping. Thank you! This looks and sounds right up my alley. And my grandkids request the "ramen place" every time we want to go out for a meal.

@farmageddon

Жыл бұрын

Thank you! Tell your grandkids I say what's up!!

First time watching your videos! You are awesome! Thank you for your hard work and advice ❤

so glad i found your channel! so many great tips :) thank you!

I did prep for a ramen chain in Austin. We had a huge RO filtration setup. Use the skimmed fat to make aroma oil. Good eats

one of the best-recommended video keep up the hard work😌👍

@farmageddon

Жыл бұрын

Thank you, Pratham!!

I actuallyloveyou im not even interested in making ramen anytime soon but you’re awfully comforting I hope your channel grows so so so so much❤

I've just discovered your channel. Starting with the Chinese fried rice, making my way through the Japanese and now I'm here. So far I've saved every video I've watched, which I never do. Thank you for your content, I'm looking forward to making these dishes.

@farmageddon

Жыл бұрын

Thank you very much! I sincerely appreciate you!

Update: I made the Tare, Scallion Oil and I am working on the Aji-tama now. Just made the marinade, found Gekkeikan Sake at my local supermarket. I managed to do the paper clip trick for the eggs, though I find gently tapping the paper clip with something like a butter knife helps poke the hole way easier and runs far less of a risk of breaking the shell. I believe I have noodles I can use. If not, I will be doing your spaghetti noodle trick. I'm excited, thanks to you, I feel like I can make an authentic bowl of ramen without having to spend an arm and a leg or driving so far to an Asian market to get the ingredients to do so. I can't wait to enjoy. I will be doing so with chicken breast from the carcass I deboned, that I marinated in a mix of rice wine vinegar, soy sauce, a little Kikkoman Teriyaki, sesame oil, some corn starch, white pepper, onion, garlic and ginger.

@StormyHotwolf88

Жыл бұрын

Ya know, I ended up using a sharp steak knife and drilling an indention (like rubbing sticks) then taking the paperclip to punch in.

@DesertRainReads

Жыл бұрын

@@StormyHotwolf88 yes, I did that myself, sadly the Aji-tama were overcooked. The noodles I used? They turned into mush. Shame because the broth was excellent, and everything else was too.

@StormyHotwolf88

Жыл бұрын

@@DesertRainReads My noodles broke apart too. It was very sad because I couldn't use the new everyday chopsticks I bought properly! I'll try a different one next time.

@rbsalmon7895

Жыл бұрын

@@DesertRainReads yeah i think 6 min and 30 seconds is what you want to go for if you want the egg to be creamy and slightly runny

@farmageddon

Жыл бұрын

just saw this! It might take a few tries to get everything dialed in, but once you do, it's a real treat to be able to make a great bowl of ramen for yourself from scratch! Thank you for trying my recipe and I really hope you enjoyed it!! :)

Thank you for starting with the filtered water , I use filtered for all my food and recipes . It makes a big difference . Your videos are thorough and appreciated ! Much success to you .

@johnkawakami8395

Жыл бұрын

Yeah, I had not considered using bottled water for my broth, but it makes total sense!

I havent tried this out yet, which i will soon but just by the looks of it it looks amazing and the amount of work you put actually makes me happy knowing there are still good people out there with wholesome recipes

Great video thanks. Loved that you slurp the ramen and broth, 100% authentic too !!

I have a lot more respect for the process of making good ramen broth! Thank you for this wonderful vid!

I’m surprised you’re not bigger than you are, you have some high quality editing and shots, and pretty good tips. Here’s a comment to help the algorithm. Good luck!

@farmageddon

Жыл бұрын

Thank you, Luis!! :)

I'm glad I found your channel ❤❤❤ I like how much info. I used get overwhelmed 😵😵😵with all the sauces and ingredients

.Really great tutorial with so many easy to understand tips. Thank you!

Oh man, these videos are literal gold mines. Ty for putting so much effort into making these videos! Hope to see more and hope your channel grows! P.S. The production quality is absolutely stellar

@farmageddon

Жыл бұрын

thank you!

@greengoodman1

Жыл бұрын

100% noticed the fantastic editing immediately. Top notch.

Impressive guide. Very well thought out and structured to let people adjust to suit their time, skills, preferences, and goals. This is more than just a recipe. Cooking Master Boy strikes again. I know you focus on Japanese food, which is the origin of ramen; but I look forward to using similar methods to improve on Korean ramen. Making aroma oil in advance with caramelized onion is rarely mentioned but probably has a massive impact on the whole meal. Also, baking soda in water is used to make soft pretzels without the hazard(s) of lye. I never thought of using it for ramen.

@farmageddon

Жыл бұрын

Thank you very much! I sincerely appreciate your thoughtful comment, Demetrius!

I’ve never subscribed a cooking channel until I saw your sautéed onion video, inspired me to make a French onion soup and it turned out so much better than anytime I’ve made it before.. this guy knows his stuff 👍

I’m in. Subbed. I love ramen and have been wanting to make it at home

Depth of the knowledge this gentleman has is just off the chart. I don't know where and how you have got all the information you have presented here. This video is very authentic and legit, unlike many of the ramen videos including the ones from Japan you can find around the web. The pasta hack that you are introducing here is the secret known to only a few Japanese people that I believe it was first discovered by Japanese researchers with some serious craving for hot Ramen in South Pole Antarctica. Being able to find alternative ingredients within the rule that you set requires some serious knowledge and skills. It must be extremely challenging unless you are fluent in Japanese. If you are self taught, I will be shocked. I don't know where you live but I would love to see you make Ramen from scratch using all the necessary ingredients available in Japanese market next time. とにかく凄いとしか言いようがないです。もしかして日本で修行していましたか？ 次回は海苔やメンマ、もやしなども入ったラーメンを見てみたいです。

@farmageddon

Жыл бұрын

Thank you! No, I never trained in Japan, but I worked at an Izakaya for a few years. And one of the chefs who trained me was the sous-chef of an incredible Japanese restaurant in my hometown (Kata Robata). Thank you for the compliment! I'll definitely do a breakdown of more traditional ramens in the future! :)

WOW! This recipe is equal or better than any of the versions I'm used to from the Ramen district in Tokyo. What I really love about this breakdown (other than being accessible) is that there's a lot of control for preference tweaks. Also, that tip about the noodles blew my mind! It's much closer to the ones there than the kind we have in the market.

Hands down theee best tutorial I’ve seen on ramen 🔥.

Thoroughly Enjoyed and Subbed. Outstanding

Great video where the speaker focuses on the ingredients. Most others focus on the speaker. GREAT approach, great teacher. I would love a recommendation on a good ramen noodle from my Asian grocery store.

@farmageddon

Жыл бұрын

if you can find anything by 'sun noodles' - they are by far the best commercially available noodle. in fact, it's what most ramen shops use. they're widely available at asian grocery stores. thanks for watching!! :)

@johnkawakami8395

Жыл бұрын

Fresh won ton noodles are a reasonable substitution. It's no longer ramen, but pretty close, and just tastes great. Prep by parboiling and rinsing under tepid water. There's a noodle called Taiwan noodle, which I liked. I suspect the baking soda boil would turn them into ramen. I just boiled them in water. If you can't get fresh noodles, there are some dried noodles that work better than the cheap instant ramen we all know. One is Myojo Chukazanmai. Another is Nissin Raoh. I have also seen "healthy" ramen options that also use dried noodles. They're all really tasty, but you should save the soup packet for some other use, and use homemade broth and tare, which will be better.

4 minutes in and this is way too much work for me haha but i love the time and dedication put into your videos! liked and subscribed

@johnkawakami8395

Жыл бұрын

It's a bunch of techniques, but you can learn each one on its own. The broth is useful for all kinds of things, or can be eaten on its own. The carnitas can be made into tacos or a pork sandwich. The eggs can be eaten on their own. The tare is ramen specific, but you can use it with instant ramen. It's almost like an instant soup base.

After following the tricks for your Chinese fried rice and watching the entire bowl disappear in a night (with compliments) I can’t wait to start make my my own ramen. Great videos, hope to see many more.