@@WayofRamen yes, but you and your channel are filled with a lot of great things to learn. The new things you learn and share with us is always awesome to watch.
In my experience I would age the noodle in the fridge for about 2-3 days and then let it come to room temperature before I use them. I find that ageing the noodles makes it more flavorful, and also gets rid of that kansui smell.
@@WayofRamen The colour of my noodles became a little bit dull, and darker after resting in the fridge for a day. Has that happened to you? They tasted great regardless and my ramen bowl was delicious (chicken chintan with shoyu mushroom tare, scally-gingy oil, ajitama and broth-blanched oyster mushroom)
@@laurafaria8305 I've observed the same thing. I'm still alive, so I guess it's fine. The discolouration could be simple oxidation happening, despite the saran wrap
Am almost making Ramen everyday now, but using a manual "Okazawa" noodle maker. The Rollers are bigger, with indirect crank, making them much stronger and capable of laminating the dough IF you have the strength for it. Currently making noodles at 29% hydration. The lovely part actually is, asides from being chewier is that they don't get soggy too fast either unlike the higher hydration noodles above 40%
This was fascinating! I do notice w pizza dough, the resting of dough in the fridge changes it's structure, there are enzymes that changes the starches to sugars and therefore the structure is different, at room temperature it would work faster, but the yeast would also work faster and ferment it. Thanks for sharing.
Brilliant explanations, Ryan! I think you hit all the marks extremely well! I would counter the the "hypothesis" of 'fridge v countertop resting as not attributable to air, but the rate of starch hydration.
I know more about its effect in bread making than in noodles, but my understanding is that the small particles of bran in whole wheat flour are quite stiff and sharp. When you work whole wheat into dough the sharp pieces of bran cut the through the gluten and prevent them from developing long strands. That’s why whole wheat bread tends to be denser; less gluten development means less elasticity so the dough can’t rise as much. Bran also doesn’t absorb water, so my guess would be you get a firmer noodle with more bite, but more brittle and not as stretchy.
Would it be possible for you to explain how when ever I see Chinese noodle recipes such as 油泼面 or 拉面，the oil used one resting the dough makes the dough stretchier and more elastic? as well as the lye water involved, thanks
I'm not really an expert in chinese noodles, i've never even tried to make them but it does seem like the process of hand pulling is much different than the ramen noodle process of extruding and cutting. I think chinese cooking demystified did a good episode on chinese noodles they might have a better idea.
I really appreciate your videos. You inspired me to finally start making ramen after thinking about it for a long time. I actually just finished making the noodles for tomorrow's ramen before i saw the video. It was quite hard because the dough was just to low in hydration to work with my Atlas. I'm looking forward to your next video to see to see how i can improve my noodle making. Thank you!
Well executed video Ryan, I'm sure this is being posted now on the ramen server too :) this type of content will really help newcomers who are interested in making their own noods
Thanks for this video. I've scanned several ramen cookbooks and now of them explains noodles very well. I always want to know why something works as well as how to make it.
After watching this I've more works to do to explains to my non-English speaking peoples. Everyone loves Ramen just not the ready to use in the package. Thankyou so much, I learned more from this clip.
Great video, I have been making Chinese ramen at home and sometimes they don't come out as I want. Now with your deep explaination, I'm sure I can analyse my problem more scientifically! Thanks
If you have a local Asian market you can buy fresh noodles in a bag in the refrigerator section. You could even buy a ton of stuff to make your own stock too!
@@WayofRamen I couldn’t find any good noodles that I liked. So I just get the 99cent Instant Cup o Noodles, and use those noodles in my Ramen. Seriously, man! Your channel has been such a great help! By my 3rd or 4th attempt, my homemade Ramen tasted better than any Ramen I had in a restaurant. Keep it up!
@@HyperGirl81 Asian Markets are the best place to find bones, pigs feet, chicken feet, anchovies and katsuobushi for the tare, etc. H Mart even has “tea bags” for dashi, with kombu, shiitake, and niboshi.
Man I had no idea there was so much to think about when it comes to making ramen noodles! How awesome that you made this video though. Extremely informative and super interesting. I'm sure to revisit this video to make my personal perfect noodle!
I've only seen pork/chicken ramen, are there any involving beef? I'm quite interested to see if there are any that have beef or has it as an ingredient
Have you tried adding potato starch into your dough? Korean hand-cut noodles use potato starch with AP flour and I think the texture is just lovely. It feels like it absorbs a lot of flavor from the broth too.
I stopped making alkaline noodles at home since the regular italian style Imperia pasta maker sucks for ramen noodles. Instead I make hand pulled noodles, which are much more chewy than thin ramen noodles. It's got QQ factor that is amazing and goes with more types of noodle soups.
This is really cool. I'm going to be experiment with adding konjac powder to make a half-calorie noodle dough so these tips will help me figure out what "constants" to control.
This has been so useful!! I'm interested in the different carbonates and how they affect texture differently, do you have any resources on exactly what is going on? I've never quite understood the differences in the alkali cation used in ramen but also other alkali's used in baking (eg. using sodium hydroxide for pretzels)
Awesome video! Can’t wait for the next. You, Ramenlord and Motoki Ramen Academy taught me a lot about ramen, thank you very much! I’m absolutely addicted to ramen now haha. Btw since you had an podcast with Motoki, do you know by any chance if he is alright? He hasn’t uploaded in a while and I don’t find any information if he stopped RU-vid or whatsoever.
How do you figure out how to match noodles with soups? I've made bowls where the noodles just seems to stick out like a sore thumb, and doesn't seem to match the bowl. But I have no idea which quality the noodles didn't work to know how to adjust it.
It's usually related to the concept of karami, the soup sticking to the noodle. There are things you can do to adjust that like the thickness of the noodle or the hydration. You could also just be adding too much noodles which is throwing off the balance. Most noodles should be OK with most soups. Maybe if you can figure out what you don't like about it you can try to dial in to minimize those effects.
Bro, I was kinda hoping you'd get into the science of resting as well. Do you rest at soboro stage? Or do you pack the soboro tight then rest? Do you rest after rolling and cutting as well? Does it matter how long for each resting stage? Thanks for the lessons! 🤙
I am trying to analyze the ingredients .... so, instead of adding vital gluten to APF, can’t we just use combination of APF and Bread flour (which many people have, instead of buying gluten)? If so, what proportions? Secondly, instead of dried egg white powder, can we add egg whites to the liquid since we are already using the egg yolks? I do like your video and instructions, thank you!
yes you can do both. for raw egg whites subtract the weight of the egg whites from the total amount of water and mix it into the kansui mix. mixing flours to get the protein content you want is also A-OK
Hi, i ve just started a small business of making noodels. However, my noodels are not becoming elastic and become sticky when cooking, is it possible you can advise the required ingredients with the mixing proportions, i am using wheat flour, plam oil , corn starch and salt. Please help
You should talk about potassium carbonate replacements. While food grade baking soda is available everywhere for cheap you can really have a hard time buying potassium carbonate other than what they sell for aquariums. I'm currently using potassium chloride (available as sodiumless salt) and tweaking the ammount of salt and sodium carbonate in a recipe to get a composition that's pretty close to the original; but I'd like to learn more on this for sure.
Hey there! I notice you mentioned we roll in one direction to "aligned" the gluten? Why must we align the gluten? What does it do? Also ive seen in chinese lamian making they actually show that you should rotate 90 degrees in one direction after rolling and then repeating till it is thin which is different from what's discussed here. Hope someone is able to answer? Pretty curious on this!!
i remember u said it in one of your video about freeze the noodles for few hour if we live in a humid place,is it really a big difference than just rest in fridge?
Completely Ramen novice here, over the past year I have been making tare, broth, oils, toppings etc, but haven't yet tried noodles because I can't work out the kansui. Where can I find more definition about what it is and how to make it? (also, great video)
There are some instructions out there - most of them suggest baking baking soda. If I got it right they use a mix of two ingredients in Japan as kansui.. maybe just find an online shop selling asia-food and skip the stress :) should be around 10 to 15$ for 100g (I found a product for that price ar least) which last for 20 times making noodles using 500g flour. If you think about all the time you spend to get everything right when making ramen it’s worth it in my opinion :)
Hey man! Digging the uploads :) I'm on Oahu for the weekend, do you have any recs for ramen spots on the island? And what do you think about the taste and preparation of saimin vs Japanese ramens? I'm looking forward to trying tons of good food here. Keep up the great vids and take care.
Last time I experimented with bread flour containing wheat bran and even with 42% hydration it crumbles completely. Actually even using 25% of this flour with my usual flour ruins everything Any idea what could make it work?
Any ideas on how to make wheat-free ramen noodles? I'm allergic to wheat. All the gluten-free ramen videos use store bought rice ramen noodles. The best GF noodle I've found is from Gluten Free Meister out of Japan through Amazon, but those are really expensive..
I watch the second video before i watch the first one lol. I have a question so when i add adjuncts like tapioca flour to bread flour(main flour) do i swap out like 5 to 10% of total weight or i add 5 to 10% above the 100% of the bread flour.
I have a question about using fresh egg whites as an adjunct. i dont have access to egg white powder and I know when you're adding whole egg whites, you're also adding water. is there any way to adjust for how much water is replaced by the egg whites?
how i do it is i get a measuring cup on a scale, weigh the egg whites then pour water in until i get to the total amount of water i originally intended to use. egg whites are mostly water so this works well.
So I’ve been on a ramen binge this last month, got a sturdy noodle maker, made sodium carbonate, and have the some good quality glutenous flour. I’ve been having a problem making batches of 1kg or more though. Every time I go to roll the dough out after resting, I end up with broken sandlike flour everywhere. I’ve been using 38% hydration to make sure it’s a pretty versatile noodle for shoyu based soups, but it still seems like it just won’t bind. HELP!:(
When you talk about " X % of ..." You mean the total amount of dry ingredients or just the flour? For example: 1% of egg white. For 1kg of flour that would be 10gr. It's that correct?
Yes you're correct just the flour. That would be for egg white powder. For whole eggs for 1kg of flour you could use 2 egg whites that you would mix into the water.
Great video. I am really learning something here. Thank you. But what about the colour? What if you want really yellowish noodles? Will be egg yolk enough? Or oder clours maybe?!
add a tiny tiny pinch of riboflavin. check out the follow up video to this one and i show how to do it. oops never mind didn't see your follow up coomments lol
Making ramen is a little intimidating if I look at Ramen Lord's book. I really want to make a good 豚骨 tonkotsu ramen but it appears I must study for a few months before attempting and I'll probably end up spending 5 years on it straight to get it right XD. I might be exaggerating but it seems pretty hard.
Me, just got out of a sourdough rabbit hole after about 4 years. Also me, getting interested in fresh pasta: "This doesn't look like it will go that deep; might as well try it" _Go in tangent to hand pulled noodle for a way to make long pasta without instruments and arrives here_ Welp...
Great video Ryan, it made me understand the reasoning for why you would want to add components besides the core ingredients. One experiment I’m interested in trying out is adding a little bit of the flour to the water, and then resting it. Almost like a poolish/autolyse thing, if you have worked with bread in that manner before. The part I’m worried about is incorporating this liquid into the rest of the flour later, since it will probably be harder. But I think it’s worth a try!
I've read a handful of ramen books and youtube channels on how to make ramen. And although I have come out to make, to my standards, a decent bowl. Reading Ramen_Lords ebook over the past several months and making/practicing recipes from his book, it has really improved my skill and understanding of every component that goes into a bowl of ramen. Many books and recipes are just a list of ingredients and instruction. Mike's book is a science book. A very fascinating one! if anyone hasn't had a chance read it. You should. And, its free!
