Onsen tamago (literally hot spring egg) is named such because they make them by dropping whole eggs in the many natural hot springs around Japan. They're basically treats that you eat after a soak.
On this show on epicurious when the chefs swap ingredients, the home cook usually has to do more technical skills like making pasta, noodles, dough or whatever they may buy pre made from a shop. Rose is a food scientist who researches the stuff beforehand to give them some guidance
actually i know why Esther put in the aromatics in the stock early. Cuz it actually stinks up when you don't put in the aromatics in the beginning. The stock actually does not smell appetizing without the aromatics. because i did the same to the bones of a costco chicken and when i boiled it for about 2 hrs, it smelled like a something was decomposing in the pot. only after i put in the aromatics, i had to put in some cooking wine as well, for about anther hour did it start to smell wonderful.
When making a stock and trying to extract all the best flavors from it, the traditional Eastern way is to have just the bones in the pot for hours to extract the flavor before adding the aromatics. What Uncle Roger seems to forget here, though, is that Esther isn't starting with raw chicken and fresh bones. She's using a chicken that's already been slow cooked to the point that it's falling apart and the wings and drumsticks are dried out. These aren't bones that it will take hours to cook and start giving up their flavors. They're already past that point. IMO, that means there's no harm in throwing the aromatics in with the carcass now.
The point of adding aromatic oil at the start along with the tare is to have the oil better reparted on the surface of the soup, you wouldn't want some bites with oil and some bites without
You should react to “Why are Cooking Shows? | We’re in Hell.”! It’s a pretty long video so you’d probably have to cut a lot out, but it makes a lot of important points about restaurant culture and “passionate” (read: abusive) chefs that I’d love to hear your perspective on.
I like to render down my chicken skin on low heat in a cast iron pan until crispy and crunchy. A pinch on salt and a pinch of MSG. No flacid. Finish with fresh ground pepper.
Yep. The rule in my house was 2 chickens and the boys (teenagers) couldn't touch them until I got some 😅. They would EASILY eat a whole one themselves.
I was very impressed will done auntie Ester is so talented and very helpful she does give you some tips and turns this 11 dollar ramen ans she slays it
you are forgetting one key point about maruchan... it's cheap. literally grew up eating that and bologna sandwiches so much that i can now not stand eating chicken flavored ramen or bologna. also depends on location because i dont think any store had shin ramen packs near me till i moved somewhere else. that could also be because ramen got more popular since i was a kid i think. maybe.
I’ve always experimented with ramen. And I’m proud to say, as a white guy, I can make a smackin bowl of ramen. Aga aga, my friends. Also, some Shokugeki no Soma inspiration here and there 😂
Rotisserie chicken gets too much hate. Yeah, it's pre-made (that's the bloody point), yeah it's a bit soggy but nothing an oven can't fix. It's like 5 meals' worth of food for like ten bucks, how can you hate that? (first meal, leftovers, sandwiches, and the bones and skin for an AWESOME brown water soup)
I think Roger's argument about too soon for aromatics was simply that maybe he expected a second broth. No point wasting aromats in something that will be thrown out before getting a proper clear broth from the cleaner bones
Love your videos! I just wanted to say, I really wish everyone (including us pros) stopped implying that making noodles is hard. It's not difficult or even particularly time consuming if you have a pasta maker or a pasta making attachment to roll it out and cut it. Everyone deserves and can make fresh noodles/pasta (even if rolling it out and cutting it by hand is a massive PITA)!
Yeah, made noodles for the first time last year (ramen in fact!) and the only difficulty was the amount of effort needed because I don't have any fancy machines to do the work for me.
@@OrdericNeustry I make do with a manual nearly 20 year old pasta machine at home. They're not super expensive and in my opinion, well worth their price for homemade carb-y goodness.
@@OrdericNeustry That's certainly fair enough, although the one I have is also not very large, the box it came in is only 8 inches on all sides and the machine itself is a smidge smaller than that.
if you use free-range chickens the colostral will be 90% less ..plus everything about the broth will be better if you use non-stressed chickens to make the broth... it is literally the answer to reducing negative fatty lipids in chicken stock and healthier chicken skin
Shin Ramen is Absolutely Delicious,make it sup with egg or Cook the Noodle first and then Fried the Noodle in the Wok with Fried egg ,put the Spices Shin Ramen and Enjoy😋😋😋😋
Huh, my two thoughts are kind of the same Shin Ramen is great, but Indomie deserves a shoutout as "Way better than Manchurian Ramen, but only slightly more expensive" for all broke people. (Order online if you are broke, much cheaper than at the supermarket) You CAN add your aromatics early. But if you are making OG pho or ramen that's going to be cooking for a lot longer than western broth. I made this mistake growing up with sesame oil. If you add it near the end, you need less of it because the flavor cooks off (probably made my parents mad wasting sesame oil)
I have a whole case of Indo-Mi, probably 2 in my pantry. Every few months, my wife and I go to LA from Arizona to Mendang Kitchen to get Indonesian ingredients. She will horde $600 in Indonesian food every time. She's gotta have the right ingredients for the food. TBH, Maruchan is good for stuff like mi goreng, because you add other ingredients later. By no means is it good enough for Ramen. Its pretty much just egg noodles with bouillon. I never knew it could be so good before my wife got some packs and made a delicious, complex mi goreng with it. Now, she just buys Indo-Mi.
I'd LOVE to see Auntie Esther and Auntie Helen (they know each other) together with Uncle Roger.... they'd rip him a new one, and it would be hilarious.
I know I'm gonna get shit on by my fellow nephews for mentioning this, but an induction stove is perfect for dishes like onsen tamago. You don't have to mix waters to guess at the temperature.
Me: sitting the middle of a ramen restaurant, not wanting to disturb ppl around me turn on CC "oh this looks perfect" Chef: ...reacting to Uncle Roger review Auntie Esther 11 ramen epicourious | I read said that all in cats i mean cuz that's how you're supposed it all in cats..." Me: geezus, is this a Chinese ramen?
The way Uncle Roger and Auntie Esther are always flirting, it would be really weird if Nigel and Esther are _not_ dating irl. Or am I missing something?
Shin ramen is great, but it has too much of a mushroom taste to me. Dont like mushrooms. Also Cup Ramen is way better than packet ramen. No wax in cup ramen.
I think Uncle Roger is pretty rude to this guy. a professional chef is in a much better position than a home cook. if the home cook really doesn't know before the show starts, then that's not entirely fair. the chef has much more experience with ingredients. perhaps it would be better to show the ingredients to the home cook in advance. I think it's a strange idea for a show. home cooks are always at a disadvantage. What's the point of calling for help when you can just prepare ahead of time?
Nigel’s schtick is comedy. For that you don’t need to be fair, so long as it’s funny. He regularly goes out of his way to tell people not to flame the objects of his “scorn.”
It makes for good content, I guess. But what kind of idiot chef expects someone with any sense at all to pay $116 for a damned bowl of ramen? How much does a cup of tea sell for in that restaurant? $25?
It is senseless for you to try to predict what Esther is going to do next, she's just going to do it! Why predict if it's going to make you look like a moron if you are wrong?
God he's my favorite lvl 2 home cook on epicourious (granted i would never eat lvl 2 stuff unless i went out), but damn uncle r and chef make him look like a baby in a kitchen
