Pro Chef Reacts to… Uncle Roger Reacts to… Chef Nick DiGiovanni's Ramen
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With so many accolades, training, and achievements, will Chef Nick’s ramen live up to Uncle Roger’s high standards. I’m not …
Please watch uncle Roger Nigela video of Ramen
Sous vide, from my understanding, doesn't really need resting like a traditional cooking method. The biggest issue is just that it's so fatty and hot, and it'll never cut clean like that. One way or another a mistake.
I mean, tonkatsu ramen could be good. A bowl of ramen with a fried pork cutlet as a topping instead of charsiu.
I too torch my pork in a different room.
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No one picked up on raw garlic in sous vide. I would never use it due to not it would give a bitter taste as not cocked or raw. same with onions or sharlots.
Not in this case but sous vide under 126F 52C could create a risk of botulism.
It's ton-kotsu 5:34
Fast track Nigella
U have grown ur channel so fast sir . Last time i saw your video u have 1 k now u have 55 k.
You're so right about wanting to try a little bit as soon as it comes out, especially if it should rest for a long period of time before trying it! If you notice, the one side of the roll is a little uneven…so the PERFECT bit to cut off and try without getting into the heart of it. Plus, for serving, it's then easy to slice down without having to work around the 'ugly' bit. Probably more flavourful there too!
Enjoyable weejeo >: ]
Last thing, the Salamander is the unsung hero of the kitchen. For those of you at home you can only hope to use the broiler on your stove and hope it comes out right.
Ok Chef, here is where my knowledge lacks, would you chill that pork belly in the bag with the juices, or remove it and then chill it?
Look, I've done Nissin, I've done Top, Maruchan is the ONLY Instant Ramen. And, based on a sample size of 1 serving so far, their "Gold" series is best. The noodles are better than their standard ramen packets and the "Spicy Miso" has actually started making me like Miso (I usually think it tastes like rubber).
Blanching bones and meat is like using a Still, you throw out the first 1/4, you keep the middle, and, depending on what you're doing, you either keep or toss the tails. With Blanching you remove all of the crap you don't want, then start the extraction process where you get all of your flavor. With a moonshine still you remove the heads, the first things that come out, then you keep the body, and remove the "tails" (the last bit). With broth/stock you just remove the heads and everything else stays.
U should recact to matty Matheson's finger lickin' butter chicken
Hey I just want to say I love your channel you are very informative and I truly appreciate it. I would love to be a patron but unfortunately I'm broke lol. However if I do make it over to mission sandwich would you like to have lunch
Pretty sure Nick didn't make anything like this in Master Chef.
Im not gonna become a Patreon, because I can't cook for shit.
I enjoyed the content and the joke "let the boy slap his meet" 🤣 so ive subbed 🔥
I don't know why but I really love the way Nigel Ng shouted out Way of Ramen here. He doesn't upload often but the man does have some great content.
Chef should had also pointed out that fresh pasta cooks differently than dried pasta. I make the house made pasta at the restaurant I play (work 🤣) at. It cooks so much quicker and I do agree, Uncle Nick over cooked it. His pasta should’ve taken seconds had he had the water at a boil.
Hope to see your reaction to Auntie Liz making nasi lemak in Uncle Roger video, and the one with uncle Roger & chef Wan from malaysia. Chef wan is very famous chef in Malaysia, hopefully in other countries too.