Transcripts
1. Intro: Welcome, ladies and gentlemen. My name is Dominic,
and in this course, I will teach you
how you can make very delicious laminate home. What you will learn is not only how to make very tasty RAM, but you will also
learn the concepts behind it so you can really understand what we're doing
and develop your own style. Later on. When I was younger, I enjoyed quite a lot of Japanese pop culture
like watching any main stuff and ramen was always somewhat
mysterious to me. But once I started
digging deeper, I found out that making
it very simple actually, you just have to understand some basic building
blocks on the way. So you will learn about
how to make broth, to learn about how to
make noodles, flavor oil. And we will learn about
the mysterious talent that really makes your RAM. This course is
completely plant-based. But actually, once you understand how you can
make plant-based Ramin, making it with meat or x
is actually very simple and you will learn the
concepts in it for them all in all, this course is for everyone who wants to slurp delicious
ramen at home.
2. The System: Now the key to
understanding ramen is to not see it as
a complete fish, but more of a modular system
to arrange your food. For example, the
noodles and Robin are one such modular
building block. So it's the broth and so on. I think by learning all
these individual concepts, you can make much more versatile Raman and you will see what I mean with them
because you can very easily adapt your
recipe later on. In this course, we
will learn to make two different poles of run
with this modular approach. One very generic ramen, which is my go-to ramen, and then one symmetric one. The second one is the
kind of frame and you would want to eat in life form. So when I was centered, I call this a bowl full of autumn. And I will show you how to make and it's
actually very tasty. Now in the next
couple of lessons, we will learn how we can make basic building
blocks for RAM. Then after that, how to arrange a perfectly
beautiful bone.
3. All Purpose Broth: For our all-purpose Prof, first one to give our
ingredients a good roast, since it will make
a punchier breath. I am using the usual suspects, like onions or machines
combo and she tacky. But don't skip the
Augustine's though. They avoid really adds a nice meaty characteristic
to the broth. If you want to use meat like let's say Paul
pounds or such, you can add them in this step. A little miso paste will help us to add more umami to the broth. Oh, and don't forget the garlic will give everything a good
rest for about one hour at 380 Fahrenheit
or 1 ninth Celsius. Then simply we add the
roasted veggies to a pot. And I had a good
amount afford it. Let it cook for about one hour or until half of the
water has evaporated. If you want the more
flavorful broth, you can even go
for, let's say, 1. Third, depending on your tests.
4. Shallot Oil: Fried shallots are
so awesome forum since they are
serving two purposes. First of all, they make a nice topic because
let's be honest, who doesn't like Fred audience? And second, we are also after. The oil in flavor oil is an important component
in Raman and Shell Oil happens to be
one of the tastiest. If it beats the
chili oil were made in the course of Chinese ******, it's still a 40 meter. You're simply Friday until they're golden brown and
then turn off the heat. Trust me, they will get much darker until it's cooled off, so don't go too far. Also, the less oil use the most shelled flavored,
it will be later on. So I like to just
barely cover mine. If you're a little nervous
about Frank stuff, rather dial the
heat that a little bit and awaits the
extra five minutes.
5. Ramen Noodles: For the noodles will be
going to meet two parts of regular bread flour and one
part of water by weight. If in doubt, brother had a tiny little too
much water density. And also we will dissolve
about one teaspoon of canceling into the water
to make it more alkaline. If you've never
heard of canceling, you can check out my course
on Chinese ****** or we make some regular
baking powder. This though, is very low and hydration compared
to, let's say, a breadth of it, but it gets really
hard after kneading. My trick to that is to simply needed for a bit
until it gets too hard and then let it rest for
around ten minutes to relax after three cycles. So, so the dose should be
smooth and ready for rolling. For that, we will use a
regular pasta machine. Depending on the
hydration of the dough, it can be quite hard to
pass the dough fruit, but since we went for at least 1 third of
water, it should be fine. Simply pass it through. That's the noodles and
cornstarch and viola, freshly made noodles
as easiest step.
6. Assembling the Bowl: Today we will use two
teaspoons of soy sauce and about one teaspoon of
mirroring or sweet rice wine. Also, I like to add
little extra salt since I usually under
assault by broth. But when trying things out, rather go slow on the salt
and adjust afterwards. After it, we will add our
super fragrant salad bowl. I would say about
two tablespoons. Simply pile up the noodles
and drop in the topics. Spring onions are
a must and avocado makes a great creamy
addition to the rapid. Usually I just take whatever
is left in my fridge, like in this case, some
corn and some Fridays tofu. Oh, and of course
our fried shallots. Then just follow the ball with our steeping of BRAF
and give you a ramen, a quick mix so that
the terror and the flavor oil can
combine into the broth. And voila, it's dead easy.
7. Autumn Broth: For the autumn broth,
we will use squash, which really reminds us of fall. And also it will add a nice creamy characteristic
to the brothel. To that, we will add some onion. She tacky. So paste. And then you want to roast for about 45 minutes in the
oven or until golden brown. It can really take
on some colors, so don't hold back
with the browning. I recommend about 380
Fahrenheit or 190 Celsius. Then after that, at about
three liters of water to the vegetables and
let them cook for about an hour on
medium to low heat. The more the profit uses, the more flavorful that weekend. Then strain. And
as a bonus tip at some soy milk to the broth to give it this rich and
luxurious mouthfeel.
8. Mayu Oill: The next recipe is called
major oil in Japan, and it's basically made
out of burnt garlic. Might sound weird at first, but it's really nice
roasted flavor to the rabbit fur that
you want to fry, some garlic and some neutral tasting oils
like for example, sunflower on medium heat
until the bulbs turn black or very dark in color, take them off the heat and let them cool for a little bit. For this, despite of
me doing it by hand, because I don't have
a blender right now. I really recommend one because
it takes quite some time. If it's too thick, just add some olive oil
to the mixture. Well, that's how you can make the probably toasty
as oil in the world.
9. Bowl Full of Autumn: For the topics, I
really like to go, brussel sprouts and potatoes. And if you don't
like them cooked, fear not roasted sprouts or
a complete nother story. It's just maybe see
my course on vinegar. You know what I'm talking about? Just give them a
generous lack of olive oil and roast
in the oven for about 45 minutes on either free or daily
Fahrenheit or 197. In the meantime, we will prepare the bowl that first we
have the flavor or, and then make it very quickly. Today consists of
about two tablespoons of soy sauce and one
tablespoon of merit. What I really like
about this RAM and at a very simple
ingredients which make it very heartwarming
dish when combined. Then we can add our noodles, our toppings, and some
extra code if you want. Then at the end are steeping
hot broth annually. That's the bowl full of water.
10. Class Project: Now for the class project, you can either try and recreate what we've
learned in this course, or you can take it a
step further and use this modular approach to
create your own Rahman. I'm really interested what
you can come up with. So feel free to share your class project with
me and the others.
Dominik Toric
