How, exactly? The key ingredient is the stock, which isn't exactly a sous vide thing, and the meat is cooked by the stock being poured into the bowl right before serving.
There are some really good pressure cooker pho recipes out there although I always find they need tweeking one the spices usually adding more fennel or star anise
It is the same "8 hours" when you are travelling by a airplane to your vacation: Yeah, the time it takes is long--but you don't have to do anything for 99% of that time.
When I saw the notification, I wanted to be hypercritical about the recipe. Honestly, it's a great way to use leftover cooking liquid, and it's an easy, straightforward take on Ramen. Definitely want to see the traditional form using tare and aromatic oil. Curing the eggs for two days is actually better flavor wise IMHO. Coincidentally, I'm in the middle of thawing out my leftover batch of Ramen broth, Shoyu Tare and aromatic oil to go with the two day cured eggs. It's like Guga and the RU-vid sub box knew what my stomach was thinking. Shout out to Adam Liaw for his super useful Ramen basics series. Guga is absolutely right about cooking your own Ramen as you are able to control all of the different elements. Great video as always!
Ok so he makes a channel, people like it, he gets views, people watch ads, he gets money, and he buys them for cooking and displaying purposes. Probably sums it up.
I cooked for the first time with my sous vide today, just a simple chicken breast which I turned into chicken bacon carbonara. I'm so excited to cook something amazing like this, thank you for the easy to follow videos. 😍
I absolutely love cooking and you helped me expand my cooking knowledge beyond what I could ever imagine. To see you pour your heart out into all the foods you make as well as your videos is definitely an inspiration! Keep it up!
@@MJUSlK what?? lol I've seen him and angel talking about "in Brazil we usually do it this way, etc, etc" I guess they are just both originally from there. is he a chef somewhere currently or all just for YT?
Finally something I would actually like to try again! No weird experiments or overly expensive ingredients. Don't get me wrong, I'm not saying you should stop any of that, but this right here is the kind of video I enjoy the most and get the most from for my own cooking.
I found both your channels 2 days ago I cannot stop watching. I keep switching videos cause your thumbnails is so delicious. I would have bet money you went to culinary school. I also have shared your channel. You have made us all lifetime subscribers.
Let's try Pho please Guga! I've been in Vietnam for 1mont and i LOOOOOOVED it so much, REALLY! Now where i live in France there is no such things, please learn me how to do this! Thanks ! LOVE !
Gumbo, Chili, Ramen and Tomato soup are the 4 foods that i find to be the most hearty, homey and filling dishes. It doesn't just feed you, it makes you feel like you're having a trip trough old memories every time you eat it. They're food for the soul, as well as the stomach!
I recommend the Pork base and Chicken base from Amazon, brand is "Custom Culinary Gold Label Base". The Roasted Chicken base is exceptional. Use a small amount of bases in place of salt for that savory umami depth goodness. You can also build your own stock with pork or chicken leftover bones and bits and some onion, shallot, garlic, sea salt, peppercorns, and carrot boiled for an hour or so and strained but that's time-consuming. I sometimes use the leftover rotisserie chicken carcass to make a nice chicken stock for soups and ramen.
I love this guy, it's like he has sunshine in his soul. I love how much joy he gets from cooking. And as a guy who cooks a lot of pork butt... I now have a good use for all the stuff I would otherwise just discard.
4 года назад
Yes, I as a kid loved soy sauce eggs but I could never find a place to get the eggs, but now I know...
This episode is my ultimate favorite because I love authentic ramen when it is done right and you Guga did it right. And utilizing the leftover juices from your previous sous-vide projects really makes things easier than having to boil and cook down pork bones to make the tonkotsu broth. And the ajitama (the soy-mirin marinated eggs) is one of the best parts! Well done! And you should do the Vietnamese Pho.
Hate to break it to you but very little about this is authentic, no tare or aromatic oil, no tare used in the cooking of the chashu, the broth was not bone broth, really the only authentic thing was the egg. Not necessarily saying this was not good, but this is far from authentic ramen
Guga, one thing you forgot to do with the egg is poke a hole with a toothpick when marinating in the soy/mirin, you want the yoke to have flavor as well. Otherwise, great video!!
It’s beautiful!! Love making the pork belly in the sous vide, don’t know about any other way now. I made it a few weeks back as well. Check out ours if you ever get the chance... would love to know what the top guy thinks.
Hey Guga this is covardia! Doing ramen with leftover sous vide will always be good. Pork Belly is definatelly the cereja ont he top of it!! Keepn´coming! Cheers from Brazil
You need to try fried ramen. After boiling it without that flavor packet (throw that away its crap) you drain it for a good while till its very dry, then fry it in a cast iron pan. Then sautee meat and vegetables and put the ramen on top. You'll figure it out, you're a better cook than me any day, Crisp ramen and seasoned meat and vegetables is phenomenal.
@@cato3277 yeah but compared to traditional ramen , this really ain't ramen. Sure the condiments are there but both the broth and the noodles are way off, there's the tare missing and his attempt of a tonkotsu-ish broth rather resembles a soupy gravy . Whatever.. gotta be glad that Guga is trying to widen his horizon ^^
I recommend to cook the mushrooms with the broth so the broth will have a mild mushroom flavor and the mushroom with explode in broth juice when you bite into it
What do you do if you don't have leftover broth? I mean what kind of broth do I have to prepare and mix with the broth from the pork belly? Or is the broth from the pork belly enough?
