I Made 4 "Instant" Ramen Broths From Scratch...

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  • Published on Nov 25, 2017
  • Learn to make GREAT BROTH and then turn it into MAGICAL INSTANT BROTH. After Instant Ramen Noodles, Instant Ramen Broth. Now you Trash that packet seasoning, will you ? 4 completely different instant ramen broths at 4 different level of engagement.
    This video is part of my instant ramen addiction series, where I re create a better instant ramen soup by focusing on each and every of its components.
    Support my work on : www.patreon.com/frenchguycooking
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Comments • 1 150

  • Sam Khodr
    Sam Khodr 23 hours ago

    How much does it clest to run thant heater?

  • K
    K 3 days ago

    This guy is very capable in every sense..He's designed and build his own living space, smartly am sure. And he's intrepid about facing down most challenges, I am sure.

  • K
    K 3 days ago

    How much electricity are you using to make the ramen soup mix, and in the previous video to dry the ramen? What is, in other words the total cost? You seem like a guy that would think about and consider this @ Alex. Cost of ingredients, electricity/energy, but leaving out cost of labor.

  • Bannlyst Man
    Bannlyst Man 8 days ago

    Thats not really charring, you're simply burning the outer layer as you are not creating a maillardic reaction within the actual vegetable as heat penetrates into it - which at the end is what releases the flavor you are looking for. Thickness matters which is why one of those burners works magical for caramelizing the sugar layer on a creme brulée, or thinly cut of fish on a piece of sushi... no on a vegetable like a whole garlic.

    / Testkitchen chef.

  • kApRiSuN
    kApRiSuN 13 days ago

    dude’s living in 3019

  • mbp85
    mbp85 14 days ago

    what use if you don't have blow torch?

  • Svetlana M
    Svetlana M Month ago

    Alex you are very funny and creative as well

  • Xocolactic
    Xocolactic Month ago

    It must be awesome to live in a place where global warming is not an issue and you can spend days and days using natural resources to experiment on something that Japanese people already know how to make properly.
    Not fun to watch, at all.

    • Xocolactic
      Xocolactic 10 days ago

      +Nefertitiyou just broke my 'special snowflake' detector, thankyou so much!

    • Nefertiti
      Nefertiti 21 day ago

      We found the fragile sjw lol

    • Joe Puhel
      Joe Puhel Month ago +1

      Geezus dude

  • Akira Aoi
    Akira Aoi 2 months ago

    How long can be broth n° 2 (bacon, konbu, shiitake) kept in a container?

  • Tobias A. Hölken
    Tobias A. Hölken 2 months ago

    Hey Alex - love your channel, keep up the good work!
    I got a question about the bowl cover for your ramen: Is it - like so many other things - a diy or is a bought item? If it is diy, maybe you have a tip on how to make one and what to do to make it foodsafe?
    Greetings!

  • Anthony Tse
    Anthony Tse 2 months ago

    build your own lyophilizer

  • Matt Douglas
    Matt Douglas 2 months ago

    I liked for Sister Nancy

  • Lisa Garrett
    Lisa Garrett 2 months ago

    Alex, there is a good gluten free pasta from gogo quinoa. It is made from organic rice flour and organic quinoa flour. Could you make it and give us the recipe ? Thankyou.

  • İsm Ata
    İsm Ata 2 months ago

    i like how your mind works!

  • FIFA Lords & Legends
    FIFA Lords & Legends 2 months ago

    Alex: "For that I'm gonna be using a blow torch, just because... uuuhhhh.."
    Me: "SCIENCE!!!"

  • MissNebulosity
    MissNebulosity 2 months ago

    "WEE!" LOL

  • Reborn In Rationality
    Reborn In Rationality 3 months ago

    Dude, did you just actually say "Eggplant"?.. Dafuq? A Frenchman saying "Eggplant" when the universal word for it, that's said everywhere, except America, is their's?.. Really?... Big black mark to you, Alex... actually make that TWO Big Black Marks.
    Votre mère aurait honte.

  • safaa taha
    safaa taha 3 months ago

    Thanks. I learned a lot from your videos,

  • Rekt U
    Rekt U 3 months ago

    "For that I'm going to be using a blowtorch"
    "Just because"
    "Ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh"

  • Isabella Orozco Gtz
    Isabella Orozco Gtz 3 months ago

    Casey Neistat of the cooking community

  • 馬鹿
    馬鹿 3 months ago

    I thought that was piss before reading the title.

  • TheDemethar
    TheDemethar 3 months ago

    amen BROTHer

  • Deniz habub
    Deniz habub 3 months ago

    This fucking stupid TVclip auto translate shit in the title and the description triggers me so fucking much! 😠

  • Nathan Rogers
    Nathan Rogers 3 months ago

    Funny that you pick number 3 as your go to then only use #4 in the next video in the series :)

  • Victor van Merriënboer

    5:33 how to start a home-cooked fire

  • Lucitaur
    Lucitaur 4 months ago

    Tofu!?
    BLEH!

  • Peter Gabriel
    Peter Gabriel 4 months ago

    I'm sure if you grew up in the United States they would have put you on meds. Too alternative = ADHD. Fortunately the French system made you write in perfect cursive to make you that much more intense.

  • samu8882
    samu8882 4 months ago

    Im getting french Casey Neistat vibes, am i the only one? They have a lot in common

  • manuel wegeling
    manuel wegeling 4 months ago

    Thank you for this! Although i wish you would make a new video dedicated to making the instant ramen version you liked best.

  • Lisa Brinkley
    Lisa Brinkley 4 months ago

    I love this guy!

  • TheCompleteGuitarist
    TheCompleteGuitarist 4 months ago

    I watched Tampopo the Japanese movie about making Ramen. Here's a recipe
    tvclip.biz/video/nUi5qwFA6l4/video.html

  • Adam nottelling
    Adam nottelling 4 months ago

    Great job, I love how you use pork and chicken for the broth. Like 90% of ramen from japan! No clue why people think the broth is Dashi based. It's rare to see a Dashi based ramen broth. Keep up the good work! I just watched all the ramen videos and I'm running to store for everything to make everything but the noodles. I'll try making the noodles when i get a good pasta machine. I'll comment back on how it turns out. To the Asian market I go.

  • Dave Kincla
    Dave Kincla 4 months ago

    great stuff. How long would the dried powder 2 last?

  • Grano Sama
    Grano Sama 4 months ago

    Quel est la musique que tu chantonnes à 6:36 ? 🤔

  • Paul Angus
    Paul Angus 4 months ago

    The thumbnail looks like your pee after certain amounts of time since your last glass of water.

  • A Tinnis
    A Tinnis 4 months ago

    Thank god street fighter and mario kart sound effects are royalty free ;)

  • I am zwei
    I am zwei 4 months ago

    3:55 here yah go if you just want some easy ramen broth

  • saggaf 5410
    saggaf 5410 4 months ago

    well done alex

  • Briel 000
    Briel 000 4 months ago

    Damn it alex. Can you be my crazy uncle?

  • Ami Hayashi
    Ami Hayashi 4 months ago

    Could I blend the broth and then dehydrate it instead of cooking it for eight hours?

  • Moosa ali
    Moosa ali 4 months ago

    *My ultimate:*
    Garlic powder, onion powder, Celery powder, Parsley, Coriander powder, ginger powder, pepper, kombu, msg, chicken stock (1/4 tsp), miso. Some oil + coriander

    • Adam nottelling
      Adam nottelling 4 months ago

      His recipe calls for "dry" Coriander which is not coriander powder. In short the coriander powder is made from coriander seeds. Dried Coriander is the leafs (AKA cilantro if you live in the USA anywhere else its Coriander) is just dried Coriander(AKA cilantro in the USA) they have 2 different flavors and are 2 different parts of the same plant. I guess the coriander powder would work its different but similar.
      Coriander powder all over the world is from the seeds and he used dried coriander leafs (AKA cilantro in the USA)

      This is made confusing if you live in the USA. In the USA Cilantro is what the rest of the world calls Coriander. Normally if something calls for Coriander and its not in america it is the leafs of the coriander plant (AKA cilantro in USA) If they are wanting the seeds in america we just say coriander in the rest of the world they say coriander seeds.

  • xijake
    xijake 5 months ago

    What is the programme called you did the decision tree in ?

  • magic man
    magic man 5 months ago

    tu es fou laugh,
    j'aime ta chaine

  • Philip Robertson
    Philip Robertson 5 months ago

    I have those scant l exact bowls where I work! That's so weird

  • JUST*PASSING* THRU
    JUST*PASSING* THRU 5 months ago

    NO to the pig feet in the pot!!! 🤢😨

  • Ice Sims
    Ice Sims 5 months ago

    What happened when you can't eat bacon

  • Andrew Robertson
    Andrew Robertson 5 months ago

    Love the frozen broth idea!! Epic!! Thanx for the inspiration!! Absolutely love noodles, of any kind. Love all your vidz, they are a great inspiration for experimentation and having fun with food. THANK YOU!!

  • Scha Jaffar
    Scha Jaffar 5 months ago

    Hi Alex, what song were you humming to at 6.37?? Thnks

  • Mark Tong
    Mark Tong 5 months ago

    The only problem with this channel is that I feel like eating everytime I watch 8-/

  • cornonthecob
    cornonthecob 5 months ago

    I just solved my problem *sips* wheeee!!! 😂 that was the best!

  • uncle roadkill
    uncle roadkill 5 months ago

    You rock. Dude

  • aesthetic daddy
    aesthetic daddy 5 months ago

    ?QUESTION?:
    Could you use a lean pork roast?

  • Jelvin Joseph
    Jelvin Joseph 5 months ago

    So this is what the french men are upto these days...

  • echo0204
    echo0204 6 months ago

    You forget MSG

  • N. B.
    N. B. 6 months ago +1

    Rewatching this Video a year later I realise that this Video is the core of my love to Alex's Channel and exemplifies all the reasons why I am still watching him!

  • Bliz
    Bliz 6 months ago

    this guy is the casey niestat of food.

  • varick wettlaufer
    varick wettlaufer 6 months ago

    Must have cilantro and sesame oil

  • paintballmonkey666
    paintballmonkey666 6 months ago

    6:33 WHAT SONG IS THIS FROM! cant find it :(

  • Kamish Bhai
    Kamish Bhai 6 months ago

    I want to make Instant Broth #2, but I can't use bacon... What do you recommend as a good substitute?

  • spiritualinsight
    spiritualinsight 6 months ago

    Would using black garlic work vs blow torched?

  • Morgane Gautier
    Morgane Gautier 6 months ago

    🏃‍♀️let’s go make 2 kilos of the second one! Thx Alex :)

  • Leonardo Keg
    Leonardo Keg 6 months ago

    i've never seen anyone cut garlic like that.. i like your style!

  • ryan tyler
    ryan tyler 6 months ago

    What is balance? What is unity?

  • devo1785
    devo1785 6 months ago

    7:39

  • PetePlayz - Norsk Gaming
    PetePlayz - Norsk Gaming 6 months ago +2

    Sounds like a british accent at 4:04

  • Yan Susanto
    Yan Susanto 6 months ago

    to complicated , and so many tool and process

  • Andy Williamson
    Andy Williamson 6 months ago

    Awesome video! What is the decision tree software you used?

  • Penbeuz
    Penbeuz 7 months ago

    C'est digne de Tampopo !

  • Keith Mayhew Hammond
    Keith Mayhew Hammond 7 months ago

    how long can you store the dried stock before it starts to go bad?

  • kevin nguyen nyguten
    kevin nguyen nyguten 7 months ago

    Do you have to learn french over there?

  • FX Briand
    FX Briand 7 months ago

    Alex, here’a a breakthrough!! After savoring your noodles, just add a tablespoon of dairy cream (Elle&Vire épaisse) in the broth, and stir it thoroughly. Then just enjoy, I bet you’ll thank me for that

  • Aishwarya Kushary
    Aishwarya Kushary 7 months ago

    Okay. New favorite food channel.

  • Aall Pprr
    Aall Pprr 7 months ago

    You should try grounded chicken cooked with veggies soy sauce and what you want, make a puree dry and blend

  • yellowbird500
    yellowbird500 7 months ago

    The French Alton Brown. I love it! Wonderful!

  • damarh
    damarh 7 months ago

    I fucking hate these god damn titles in native language :(
    dutch title of a french guy talking English about ramen >_>

  • Wolfgang Breitenseher
    Wolfgang Breitenseher 7 months ago

    Vegan? Lol! No live on earth eats vegan.

  • Hard Firm
    Hard Firm 7 months ago

    I usually don't suscribe, but i did.

  • TheWicklunds25
    TheWicklunds25 7 months ago

    I spent two years in Japan and got spoiled on their streetcorner ramen shops. It was the best food I had ever had and no cheese was involved. Now, mind you, I am now a vegetarian leaning towards vegan and this poses a difficulty for tasty, rich, ramen lovers. When I returned to the states, I found how lacking and uninspired the American versions of Japanese ramen were, especially in the more rural areas where I live. Japanese ramen is restricted to plastic baggies. Even in Japanese restaurants, good ones, ramen isn't on their menus because it is highly specialized and takes a unique set of culinary skills to produce quickly and deliciously. This is probably going to change as people get more cultured and refined in their love of great ramen.
    Thank you Alex for your ramen research and development. I think the West can outdo the Japanese in their love of ramen in time.

  • Scootymcwootwoot
    Scootymcwootwoot 7 months ago

    Hi Alex! I know I'm late to the ramen party but I just found your channel and I love ramen too! There is a ramen shop near me that makes ramen with a pork bone broth and it is DIVINE! I could easily Google how to make bone broth but I love your videos and would like to see how you would make bone broth ramen.

  • q the music
    q the music 7 months ago +1

    how big is your container ?

  • Synchron
    Synchron 7 months ago

    This is the best thing I've come across on TVclip
    How have I not seen this before
    I hadn't realized how lost I was until you found me

  • AnarchyParkour35
    AnarchyParkour35 8 months ago

    I wish this series got finished

  • Kberry1249 sal
    Kberry1249 sal 8 months ago

    Why not use hydrated bone broth

  • Queer Spaghetti
    Queer Spaghetti 8 months ago

    french accents are the best accent

  • Annaliese Gillespie
    Annaliese Gillespie 8 months ago

    I love him. Where can I get one

  • Alnod of Carim
    Alnod of Carim 8 months ago

    Oui Oui Baguette

  • David Etheridge
    David Etheridge 8 months ago

    I love your videos!!!

  • Rasim Mammadli
    Rasim Mammadli 9 months ago

    tvclip.biz/video/8Ml3BRuezes/video.html you, guys, share the same shirt? :)

  • Lilly Says
    Lilly Says 9 months ago

    He is absolutely adorable, the accent ❤

  • Rooster D
    Rooster D 9 months ago +1

    I have that exact striped shirt

  • DiegoMendezPuente
    DiegoMendezPuente 9 months ago

    Hi Alex. It will be great if you could make a Tonkotsu ramen video or Tsukemen video.
    Thanks,

  • Pwenko Jammy
    Pwenko Jammy 9 months ago

    i know the sound WI is YES in French but as a primarily English speaker it just sounds like your making a happy noise "WEEEEEEEEEEEEEEEEEEEE" hahahaha

  • Dan B
    Dan B 9 months ago

    Love your channel Alex!

  • Marina Jackman
    Marina Jackman 9 months ago

    that is soooo disgusting - using corpse

  • Rafael Arenhart
    Rafael Arenhart 9 months ago

    What software for the decision making did u use ?

  • shams aldaghstan
    shams aldaghstan 9 months ago

    I like your English accent

  • oscar flores
    oscar flores 9 months ago

    why drink coffee when you can drink ramen broth

  • Jason Solis
    Jason Solis 9 months ago +1

    None of the equipment he has I own

  • laura reid
    laura reid 9 months ago

    You are crazy in a really great way

  • FRMCBlack
    FRMCBlack 10 months ago

    How long would stock two last with the bacon in it? I want to know if I can bulk make a months supply