Christine's Culinary Quest

3 жыл бұрын

Korean 2x Spicy Fire Noodle 🔥 Challenge Family Reaction Part 1- Age 11 and Up

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@leavingitblank93632 ай бұрын

Wow-- 6.5 minutes and a bunch of fluff for something that takes about 30 seconds to explain.

@christinesculinaryquest13322 ай бұрын

Yeah I get it. The process itself isn’t that complicated but I hope you enjoyed the science behind it too. Would it be helpful for people who are interested in the how but not the why to make shorts with a condensed version of just the process? Like you said the 30s version? Still figuring out how to structure things.

@gallowglass26304 ай бұрын

As i an irish person never heard of it till tonight from another channel

@christinesculinaryquest13322 ай бұрын

That’s so interesting. I learn food from other countries mostly online at the moment so it’s interesting learning which are from the culture/region and which are personal recipes and such. Thanks for the info!

@gallowglass26304 ай бұрын

No such thing as irish pub food its just irish food because though many pubs serve food most still don't and at one time up and till the 90s a pub serving food was very rare.Curries are popular in ireland but in the UK its much bigger .

@christinesculinaryquest13322 ай бұрын

So true about the UK. I didn’t know that about pub food in Ireland though. Hmm. I’ll have to see if I can add a correction to the video with your correction without removing the video or something. The videos are all things I was interested in and looked up so I may get information a bit wrong sometimes if you continue watching the videos feel free to continue correcting me in the comments. I definitely want to make sure I’ve understood what I studied for the videos correctly.

@christinesculinaryquest13322 ай бұрын

These comments are amazing by the way! I appreciate them so much!

@NimaFasih5 ай бұрын

I did the same. But it passed blue and became green.

@christinesculinaryquest13325 ай бұрын

Yeah. I totally get that. The amounts for the color change are really small. I had some fun after filming experimenting with it and swapping the color back and forth until the reactions stopped by adjusting it back forth with acid or base like in the video. Hmm. I’ll see if I can figure out and film something with more exact instructions or if there’s other factors that affect it like how fresh the cabbage is or things like that.

@tylerking23110 ай бұрын

Hi I was trying to make this rice syrup. And I can’t find malted barley flour. At all do you know if I can Substitute malt powder for anything else like molasses or something else by chance.

@christinesculinaryquest13329 ай бұрын

Yes, you can substitute molasses since it contains malt. However, since it already is sweet it’ll make your rice syrup sweeter as opposed to a below sweetness since it’ll also convert the starch from the rice into sugars (Maltose) as it’s heated. If you want to stick with barley malt flour/powder, you can buy it on Amazon here: www.amazon.com/dp/B01N0XZKG7?ref_=cm_sw_r_apin_dp_NEZD98FQ4CG3DQM0ME0D Or www.amazon.com/dp/B09H55Z3WZ?ref_=cm_sw_r_apin_dp_36ZWKP0N5DQNPH9PAPYK&language=en-US If you use non-diastatic versions it will still work with this process but you’ll have to do it over a longer period of time since the enzyme in the diastatic version won’t be there to speed up the process. If you need more information, feel free to reference this article and message me more here or on Instagram. I’m happy to continue to help. recipesubstitutions.com/malt-substitute/ If it’s too confusing I can also try to put out a video explanation for you here or the TikTok Im about to start. Good luck! 🤗✨🎉

@davidjungbauer347010 ай бұрын

Promo'SM

@PaladinOfAlchemy Жыл бұрын

sounds like east european chilli, but with..beets

@christinesculinaryquest1332 Жыл бұрын

Oh interesting! Yeah, it’s crazy how many foods can be thought of as a modified version of foods from other regions/countries. And sometimes those foods are labeled differently in different places. Soup in one place might be called chili or stew somewhere else. Food is so complex!

@andrewthomasvisuals7670 Жыл бұрын

🔥🔥

@christinesculinaryquest1332 Жыл бұрын

Omg! I just noticed I have a note from another video that ended up on this one somehow. Let me know if you saw it and were confused. 😂 Sorry about that.

@jemmashome Жыл бұрын

Cool! Thanks for sharing, much love from Singapore ❤️

@christinesculinaryquest1332 Жыл бұрын

You’re from Singapore? That’s so cool! I’m glad you liked it! 😊🫶🏻💜

@christinesculinaryquest1332 Жыл бұрын

As a meal this dish is sometimes served over rice in Korean households. For truly authentic Japchae, replace the Mung Bean starch with Sweet Potato starch in a 1:1 ratio and cut the starch into thin strips approximately the width of a spaghetti noodle once you cook it in the process described in the video.

@countgrishnackh66562 жыл бұрын

Personally, I and UNESCO have a different opinion about the borsch dish belonging to ruzzia. Borscht is a Ukrainian dish. UNESCO recognized Ukrainian borscht as an object of cultural heritage.

@christinesculinaryquest1332 Жыл бұрын

Nothing I found on that seemed conclusive since there’s many versions of Borscht. I had heard those were the 2 main places people most identified it with though. This version was just what I heard was the most popularized version commonly associated with Russia. I thought there was some variation between the Russian and Ukrainian versions though. Are they actually the same?