Hi everyone! My name is Kenneth and I hope to teach and show everyone some recipes that I enjoy making and hopefully we can both learn something out of this experience.
I began cooking in college to be frugal but my interest was steadily increasing as I realize it doesn't take too much effort to make some tasty meals. If you're willing to give it a shot like I did and with some practice, I'm sure you can impress your friends and family with your cooking skills!
Yes the same amount should work. If you would like a slightly better quality video, I have a Tsukemen version of the noodles which is quite similar as well on my channel.
If you want to cook this sous vide then yes you will need the bag. You can definitely just sear it normally like regular chicken breast and it will still taste great!
I didn't actually measure in this one but every once in awhile I'll measure and I say around 65F? It depends on ambient temperature usually too. That's the experience part that I haven't done enough of to get better at.
I have found these in several occasions in supermarkets. If you cannot find the mint chocolate chips they can always be substituted with any chip of your choice and the recipe for the cookie dough will still be the same.
@wekencook I think I made this the day I commented. I used gochujang as a binder. I had trouble with sesame seeds falling off still. I'm going to try a slight egg wash to see if that helps. Thank you for the video!
Honestly any of them work because the secret is to just boil it with the baking soda. I suggest you don't use the nicer bronze die pasta and save that for your regular pasta dishes instead.
what that must be one hell of a salty corn beef. My grandmother taught me this way brown sugar malt vinegar Bay leaves cloves an orange and onion . simmer to cooked you know it's cooked when you stick a two prong fork in and no red juice runs out. Bellissimo.
These are actually homemade noodles. If you like to take a stab at it here's a recent video I made for it: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-25BI5HjOKKE.html There's also a way to turn regular pasta noodles into "ramen" noodles or something very similar. I made another video on it: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-erJKIwY-Mtg.html Of course if you rather not do all this I think somen noodles would work for this broth as well as it is more of a "lighter" flavor compared to a rich tonkotsu.
@@riod43 No worries. I have seen these in majority of my Asian markets in NYC: www.amazon.com/J-Basket-Hime-Japanese-Ramyun-Noodles/dp/B07D3FH588/ref=sr_1_2?crid=258MNQYBJEYA6&keywords=ramen+noodles&qid=1697222478&sprefix=ramen+noodle%2Caps%2C219&sr=8-2
