I always love seeing more from you my man. I want to soak up your knowledge like a sponge.

@WayofRamen

3 жыл бұрын

This is Mike's knowledge. I'm just the conduit that it passes through haha

@Frore

3 жыл бұрын

@@WayofRamen yes, but you and your channel are filled with a lot of great things to learn. The new things you learn and share with us is always awesome to watch.

@marekjiripotuznik2675

2 жыл бұрын

you mean like a low hydration noodle soakes up ramen?

I love when cooking and science find that beautiful intersection… always great content!

Oh man... that videos was so helpful!! Thanks for sharing your knowledge! Greetings from a brazilian ramen lover 🙌🏻

Brilliant explanations, Ryan! I think you hit all the marks extremely well! I would counter the the "hypothesis" of 'fridge v countertop resting as not attributable to air, but the rate of starch hydration.

Man I had no idea there was so much to think about when it comes to making ramen noodles! How awesome that you made this video though. Extremely informative and super interesting. I'm sure to revisit this video to make my personal perfect noodle!

Ryan is probably my favorite KZreadr. He's so genuine and always puts out great content. Keep doing what you're doing man.

@WayofRamen

3 жыл бұрын

Thank you! I' dont really consider myself a youtube, just a normal guy that is constantly surprised that anyone watches his videos.

Thank you for sharing, Ryan ! I just into learn about ramen and i have found this insightful explanation. 🙏

Looking forward to the next vlog. Thanks

Thank you so much for the video! Looking forward to the second part :)

@WayofRamen

3 жыл бұрын

Thanks for watching

Thanks for this video. I've scanned several ramen cookbooks and now of them explains noodles very well. I always want to know why something works as well as how to make it.

Thank you for taking the time to do these videos.

Good video, really informative for someone starting out like myself. I'm looking forward to part 2.

@WayofRamen

3 жыл бұрын

Thanks for watching man!

Great video, really well explained. Can't wait to see the next video.

@WayofRamen

3 жыл бұрын

Thanks for watching

Great video, I have been making Chinese ramen at home and sometimes they don't come out as I want. Now with your deep explaination, I'm sure I can analyse my problem more scientifically! Thanks

Fantastic video. As usual!

this man's dedication is really commendable. keep it up fam!

@WayofRamen

3 жыл бұрын

Thanks man

Awesome stuff. I learned so much & I am hyped to read the ramen__lord book. I had no idea it was free!

@WayofRamen

3 жыл бұрын

Yeah mikes book is great! I tried to get him to at least allow donations but he didn't want to. Just wants to help people.

Well executed video Ryan, I'm sure this is being posted now on the ramen server too :) this type of content will really help newcomers who are interested in making their own noods

noodles are the one thing i find it hardest to get my head around when it comes to ramen. This is super helpful to understanding, thank you!!

@WayofRamen

3 жыл бұрын

Thanks very much for watching

I appreciate the content man. I really enjoy it

@WayofRamen

3 жыл бұрын

Thanks for watching

Nice,it's like gaining more knowledge. I'll try making noodles someday.

I just finished my noddles for tomorrow’s ramen haha but next time I’m gonna use what I learn in this video

@WayofRamen

3 жыл бұрын

hopefully you can get some ideas of things to try in your next batch!

@waterisnotwet3902

3 жыл бұрын

@@WayofRamen definitely!

Awesome video. Very interesting

I really appreciate your videos. You inspired me to finally start making ramen after thinking about it for a long time. I actually just finished making the noodles for tomorrow's ramen before i saw the video. It was quite hard because the dough was just to low in hydration to work with my Atlas. I'm looking forward to your next video to see to see how i can improve my noodle making. Thank you!

@WayofRamen

3 жыл бұрын

usually just resting the dough will help out a lot. lower hydrations can be tricky but you just have to go slower.

@grimming184

3 жыл бұрын

@@WayofRamen Yep, i'll try it next time.

Awesome video! Can’t wait for the next. You, Ramenlord and Motoki Ramen Academy taught me a lot about ramen, thank you very much! I’m absolutely addicted to ramen now haha. Btw since you had an podcast with Motoki, do you know by any chance if he is alright? He hasn’t uploaded in a while and I don’t find any information if he stopped KZread or whatsoever.

Awesome. I’ve been waiting for this.

@WayofRamen

3 жыл бұрын

Thanks for watching!

Seeing the good ole Atlas 150 box in the background really gives the whole thing an inexplicable sense of camaraderie lol.

lol love your self-deprecating humor.

Honestly I'm big dumb so I'm gonna stick to pre-packaged store bought ramen noodles. But for some reason I still like watching this kind of stuff lol.

@WayofRamen

3 жыл бұрын

Store bought noodles are honestly pretty good now days

@misatsundere399

3 жыл бұрын

Exactly how I feel!

@HyperGirl81

3 жыл бұрын

If you have a local Asian market you can buy fresh noodles in a bag in the refrigerator section. You could even buy a ton of stuff to make your own stock too!

@TheAndersDanilet

2 жыл бұрын

@@WayofRamen I couldn’t find any good noodles that I liked. So I just get the 99cent Instant Cup o Noodles, and use those noodles in my Ramen. Seriously, man! Your channel has been such a great help! By my 3rd or 4th attempt, my homemade Ramen tasted better than any Ramen I had in a restaurant. Keep it up!

@TheAndersDanilet

2 жыл бұрын

@@HyperGirl81 Asian Markets are the best place to find bones, pigs feet, chicken feet, anchovies and katsuobushi for the tare, etc. H Mart even has “tea bags” for dashi, with kombu, shiitake, and niboshi.

This was fascinating! I do notice w pizza dough, the resting of dough in the fridge changes it's structure, there are enzymes that changes the starches to sugars and therefore the structure is different, at room temperature it would work faster, but the yeast would also work faster and ferment it. Thanks for sharing.

@WayofRamen

3 жыл бұрын

Yeah noodles is a very deep rabbit hole. I'm still only scratching the surface myself.

This has been so useful!! I'm interested in the different carbonates and how they affect texture differently, do you have any resources on exactly what is going on? I've never quite understood the differences in the alkali cation used in ramen but also other alkali's used in baking (eg. using sodium hydroxide for pretzels)

Awesome informative video!!!

@WayofRamen

3 жыл бұрын

Thank you for watching!

Mike's ebook is fantastic. Hard recommend

I learn a lot from your Videos, and I tried many of your video cooking.

@WayofRamen

3 жыл бұрын

Thanks very much for watching!

Cool!!! I'll try using this next time I make ramen

@WayofRamen

3 жыл бұрын

Good luck!

In my experience I would age the noodle in the fridge for about 2-3 days and then let it come to room temperature before I use them. I find that ageing the noodles makes it more flavorful, and also gets rid of that kansui smell.

@WayofRamen

3 жыл бұрын

Yes resting is super important

@laurafaria8305

3 жыл бұрын

@@WayofRamen The colour of my noodles became a little bit dull, and darker after resting in the fridge for a day. Has that happened to you? They tasted great regardless and my ramen bowl was delicious (chicken chintan with shoyu mushroom tare, scally-gingy oil, ajitama and broth-blanched oyster mushroom)

@areufkingkiddingme

3 жыл бұрын

@@laurafaria8305 were the noodles in an airtight container?

@laurafaria8305

3 жыл бұрын

@@areufkingkiddingme yeah! wrapped in saran wrap too

@DizzyBusy

Жыл бұрын

@@laurafaria8305 I've observed the same thing. I'm still alive, so I guess it's fine. The discolouration could be simple oxidation happening, despite the saran wrap

so when you upload the second video? I totally cant wait

@WayofRamen

3 жыл бұрын

Soon as I edit it

I can't wait for part 2

@WayofRamen

3 жыл бұрын

Thanks, will be out as soon as I finish editing it!

This is really cool. I'm going to be experiment with adding konjac powder to make a half-calorie noodle dough so these tips will help me figure out what "constants" to control.

@WayofRamen

3 жыл бұрын

Good luck with the experiment!

Brilliant as always

@WayofRamen

3 жыл бұрын

Thanks for watching!

@thecowcowclash

3 жыл бұрын

@@WayofRamen thanks for teaching and inspiring!

Am almost making Ramen everyday now, but using a manual "Okazawa" noodle maker. The Rollers are bigger, with indirect crank, making them much stronger and capable of laminating the dough IF you have the strength for it. Currently making noodles at 29% hydration. The lovely part actually is, asides from being chewier is that they don't get soggy too fast either unlike the higher hydration noodles above 40%

Really good video Ryan. I would've liked to see you or Mike speak on whole wheat's effects on gluten development and texture!

@WayofRamen

3 жыл бұрын

Thanks man. Yup he talks about that in the conversation I put up as a podcast episode. Should be up by now on at least some places.

@amoskoff2381

3 жыл бұрын

I know more about its effect in bread making than in noodles, but my understanding is that the small particles of bran in whole wheat flour are quite stiff and sharp. When you work whole wheat into dough the sharp pieces of bran cut the through the gluten and prevent them from developing long strands. That’s why whole wheat bread tends to be denser; less gluten development means less elasticity so the dough can’t rise as much. Bran also doesn’t absorb water, so my guess would be you get a firmer noodle with more bite, but more brittle and not as stretchy.

Hey man! Digging the uploads :) I'm on Oahu for the weekend, do you have any recs for ramen spots on the island? And what do you think about the taste and preparation of saimin vs Japanese ramens? I'm looking forward to trying tons of good food here. Keep up the great vids and take care.

@heyasobi

3 жыл бұрын

get ignored

Have you tried adding potato starch into your dough? Korean hand-cut noodles use potato starch with AP flour and I think the texture is just lovely. It feels like it absorbs a lot of flavor from the broth too.

@WayofRamen

3 жыл бұрын

I've never tried it though it seems like it would perform similarly to rice flour though I could be wrong since I've never tried it.

lol i listened to your podcast first, and i thought you guys were talking about "add junks(added junks)"

@WayofRamen

3 жыл бұрын

Haha some would argue your first hearing is the correct one

Really late to this party but I'm glad I found it! If I'm using whole eggs, or separated but wet egg white, do I count the egg towards the hydration?

After watching this I've more works to do to explains to my non-English speaking peoples. Everyone loves Ramen just not the ready to use in the package. Thankyou so much, I learned more from this clip.

@WayofRamen

3 жыл бұрын

Thanks for watching and sharing the info!

Thank you!

@WayofRamen

3 жыл бұрын

Thank you for watching!

Would it be possible for you to explain how when ever I see Chinese noodle recipes such as 油泼面 or 拉面，the oil used one resting the dough makes the dough stretchier and more elastic? as well as the lye water involved, thanks

@WayofRamen

3 жыл бұрын

I'm not really an expert in chinese noodles, i've never even tried to make them but it does seem like the process of hand pulling is much different than the ramen noodle process of extruding and cutting. I think chinese cooking demystified did a good episode on chinese noodles they might have a better idea.

Awesome!

@WayofRamen

3 жыл бұрын

Thanks man!

ahaa im happy that i am staying up late worth it!!

@WayofRamen

3 жыл бұрын

Thanks very much for watching

Is there a way to make Kansui? It doesn't seem to be available anywhere I can find. Even on ebay or amazon.

You're wearing a Matsudai t-shirt!! That's my mate's business what the hell hahaha!

@WayofRamen

3 жыл бұрын

James is a buddy! I also love Gary

@rjpena4258

3 жыл бұрын

sp-sp-SPONSORSHIP?

@supertigger6660

3 жыл бұрын

@@WayofRamen haha I guess the world of ramen is a small one! Love your channel man. So glad it’s thriving!

I would love to see how effect would have arrowroot starch on the noodle!

I stopped making alkaline noodles at home since the regular italian style Imperia pasta maker sucks for ramen noodles. Instead I make hand pulled noodles, which are much more chewy than thin ramen noodles. It's got QQ factor that is amazing and goes with more types of noodle soups.

Great video. I am really learning something here. Thank you. But what about the colour? What if you want really yellowish noodles? Will be egg yolk enough? Or oder clours maybe?!

@danieltomchev4035

3 жыл бұрын

Just watched the second video

@danieltomchev4035

3 жыл бұрын

😁😁

@WayofRamen

3 жыл бұрын

add a tiny tiny pinch of riboflavin. check out the follow up video to this one and i show how to do it. oops never mind didn't see your follow up coomments lol

Hey there! I notice you mentioned we roll in one direction to "aligned" the gluten? Why must we align the gluten? What does it do? Also ive seen in chinese lamian making they actually show that you should rotate 90 degrees in one direction after rolling and then repeating till it is thin which is different from what's discussed here. Hope someone is able to answer? Pretty curious on this!!

Can you make ramen with rice noodles, and without soy? I don’t eat wheat. You do such a good job in all the explanations

@WayofRamen

3 жыл бұрын

You can but it starts to get away from being ramen at a certain point

How do you make curly ramen? Scrunch/crumple it?

i remember u said it in one of your video about freeze the noodles for few hour if we live in a humid place,is it really a big difference than just rest in fridge?

@WayofRamen

3 жыл бұрын

It's not a bid deal I usually just divide the noodles into servings and put it right in the fridge

"There are no rules in Ramen" Love the informational video. "Old" video but i love the ramen content lol

Great video!! This is probably a silly question, but what causes ramen noodles to be wavy vs straight?

@WayofRamen

3 жыл бұрын

You can make wavy noodles by just smashing them together.

@crispyricecake780

3 жыл бұрын

@@WayofRamen One of my life's greatest mysteries has just been solved. Thank you!!

I watch the second video before i watch the first one lol. I have a question so when i add adjuncts like tapioca flour to bread flour(main flour) do i swap out like 5 to 10% of total weight or i add 5 to 10% above the 100% of the bread flour.

@WayofRamen

3 жыл бұрын

Subtract the weight of the adjunct you're adding from the weight of the bread flour.

thanks

@WayofRamen

3 жыл бұрын

Thanks for watching!

Maruchan bag noodle is really good

If I have liquid kansui, how much should I add?

What does snappy mean? Been having trouble figuring what that is

Would kansui water be the same measurement as potassium carbonate?

Can you provide some tips for gluten free ramen? It would be greatly helpful!

@timseguine2

3 жыл бұрын

If I were trying it, I'd probably experiment with some mixture of egg whites, tapioca flour, and xanthan gum.

Bro, I was kinda hoping you'd get into the science of resting as well. Do you rest at soboro stage? Or do you pack the soboro tight then rest? Do you rest after rolling and cutting as well? Does it matter how long for each resting stage? Thanks for the lessons! 🤙

@WayofRamen

3 жыл бұрын

All those are chefs choice. The main thing is to let gluten relax pre cut and after cutting to help de-gas and equalize the gel starch.

I have a question about using fresh egg whites as an adjunct. i dont have access to egg white powder and I know when you're adding whole egg whites, you're also adding water. is there any way to adjust for how much water is replaced by the egg whites?

@WayofRamen

3 жыл бұрын

how i do it is i get a measuring cup on a scale, weigh the egg whites then pour water in until i get to the total amount of water i originally intended to use. egg whites are mostly water so this works well.

5% rice flour and 1 egg white per 500g of bread flour at around 37% hydration is my go to.

Tip: Use your Rasengan to knead the dough!

Love this channel bro, and love seeing some island representation on my video feed! 🤙 You ever eat at Rai Rai Ramen in Kailua? It's what got me into it. Well that and the saimin packets everyone ate lol move love from the east side

@WayofRamen

3 жыл бұрын

Never tried, I'm on kauai and haven't been to Oahu since before covid

0:10 same brother

I've only seen pork/chicken ramen, are there any involving beef? I'm quite interested to see if there are any that have beef or has it as an ingredient

@WayofRamen

3 жыл бұрын

there are but beef bones are harder to work with. i haven't really played with them too much but maybe I'll try in the future.

@danieldo6832

3 жыл бұрын

@@WayofRamen oh I wonder why that is. maybe bigger animal denser bones?

Hi, i ve just started a small business of making noodels. However, my noodels are not becoming elastic and become sticky when cooking, is it possible you can advise the required ingredients with the mixing proportions, i am using wheat flour, plam oil , corn starch and salt. Please help

I am trying to analyze the ingredients .... so, instead of adding vital gluten to APF, can’t we just use combination of APF and Bread flour (which many people have, instead of buying gluten)? If so, what proportions? Secondly, instead of dried egg white powder, can we add egg whites to the liquid since we are already using the egg yolks? I do like your video and instructions, thank you!

@WayofRamen

3 жыл бұрын

yes you can do both. for raw egg whites subtract the weight of the egg whites from the total amount of water and mix it into the kansui mix. mixing flours to get the protein content you want is also A-OK

You should talk about potassium carbonate replacements. While food grade baking soda is available everywhere for cheap you can really have a hard time buying potassium carbonate other than what they sell for aquariums. I'm currently using potassium chloride (available as sodiumless salt) and tweaking the ammount of salt and sodium carbonate in a recipe to get a composition that's pretty close to the original; but I'd like to learn more on this for sure.

@WayofRamen

3 жыл бұрын

Potassium bicarbonate can be used to make potassium carbonate in a similar way baking soda can be used to make sodium carbonate

@25porelcu

3 жыл бұрын

@@WayofRamen Haha yes, I thought about that but still no luck in my city.

So I’ve been on a ramen binge this last month, got a sturdy noodle maker, made sodium carbonate, and have the some good quality glutenous flour. I’ve been having a problem making batches of 1kg or more though. Every time I go to roll the dough out after resting, I end up with broken sandlike flour everywhere. I’ve been using 38% hydration to make sure it’s a pretty versatile noodle for shoyu based soups, but it still seems like it just won’t bind. HELP!:(

Does it have to be egg white powder? If not what would the ratio be and less water?

@WayofRamen

3 жыл бұрын

1 whole egg white for 500g flour

Where is part 2???

How do you figure out how to match noodles with soups? I've made bowls where the noodles just seems to stick out like a sore thumb, and doesn't seem to match the bowl. But I have no idea which quality the noodles didn't work to know how to adjust it.

@WayofRamen

3 жыл бұрын

It's usually related to the concept of karami, the soup sticking to the noodle. There are things you can do to adjust that like the thickness of the noodle or the hydration. You could also just be adding too much noodles which is throwing off the balance. Most noodles should be OK with most soups. Maybe if you can figure out what you don't like about it you can try to dial in to minimize those effects.

@peterpavlovich

3 жыл бұрын

@@WayofRamen Are you saying that the more hydrated the noodle, the less the soup will stick to it? Or vice-versa?

Last time I experimented with bread flour containing wheat bran and even with 42% hydration it crumbles completely. Actually even using 25% of this flour with my usual flour ruins everything Any idea what could make it work?

How about making Lao kaopiak using boiling water???

Any ideas on how to make wheat-free ramen noodles? I'm allergic to wheat. All the gluten-free ramen videos use store bought rice ramen noodles. The best GF noodle I've found is from Gluten Free Meister out of Japan through Amazon, but those are really expensive..

@theclimbingchef

7 ай бұрын

Haven't tried it but what about boiling rice vermicelli in water with baking soda? I found rice ramen just got goopy and terrible

Making ramen is a little intimidating if I look at Ramen Lord's book. I really want to make a good 豚骨 tonkotsu ramen but it appears I must study for a few months before attempting and I'll probably end up spending 5 years on it straight to get it right XD. I might be exaggerating but it seems pretty hard.

How long on average do you rest the noodles for? fridge vs counter?

@Pavme

3 жыл бұрын

Do you mean before kneading the dough and shaping it? If so I know it's about 30m

It's difficult to get powdered egg whites in my area, if i were to add non powdered egg whites, at what stage in the process would i add them?

@WayofRamen

3 жыл бұрын

watch the taishoken mori soba video. there is a noodle recipe in there that uses whole egg and its fantastic

@georgestewart614

3 жыл бұрын

@@WayofRamen cheers man, i'll give it a look

I wanna ask, what is AP flour?

@WayofRamen

3 жыл бұрын

All purpose flour

I've heard that both Nakiryu and

Way of Ramen: "... because I'm kind of an idiot..." Me: *Alex Jones JR Podcast flashbacks intensify*

@WayofRamen

3 жыл бұрын

I really wanted to use that clip because I think it's hilarious but I think I would get canceled if I did.

Have you ever tried something like high gluten flour?

Whatever you do, don’t use buckwheat flour, ain’t no soba in ramen (unless you’re Jaime Oliver)

@WayofRamen

3 жыл бұрын

💯

I've read a handful of ramen books and youtube channels on how to make ramen. And although I have come out to make, to my standards, a decent bowl. Reading Ramen_Lords ebook over the past several months and making/practicing recipes from his book, it has really improved my skill and understanding of every component that goes into a bowl of ramen. Many books and recipes are just a list of ingredients and instruction. Mike's book is a science book. A very fascinating one! if anyone hasn't had a chance read it. You should. And, its free!

can you make ramen noodles without pasta machine

@WayofRamen

3 жыл бұрын

Yes I have a video on the channel on how to do that. It's a pain though

When you talk about " X % of ..." You mean the total amount of dry ingredients or just the flour? For example: 1% of egg white. For 1kg of flour that would be 10gr. It's that correct?

@WayofRamen

3 жыл бұрын

Yes you're correct just the flour. That would be for egg white powder. For whole eggs for 1kg of flour you could use 2 egg whites that you would mix into the water.

❤

I thought you were talking about “add-junk” when listening to the podcast 😅

@craftedbyorre

3 жыл бұрын

Great video Ryan, it made me understand the reasoning for why you would want to add components besides the core ingredients. One experiment I’m interested in trying out is adding a little bit of the flour to the water, and then resting it. Almost like a poolish/autolyse thing, if you have worked with bread in that manner before. The part I’m worried about is incorporating this liquid into the rest of the flour later, since it will probably be harder. But I think it’s worth a try!

Early squad!

@WayofRamen

3 жыл бұрын

Thanks very much!