Pro Chef Reviews.. Uncle Roger NOT LIKING Gordon's 10 MIN Ramen!

[@ChefJamesMakinson]

Be sure to Subscribe! and check out our Reviews of Jamie Oliver's Ramen: kzbin.info/www/bejne/nJa7nIKbnJWgrpY Nick DiGiovanni's Ramen: kzbin.info/www/bejne/e4LLmZdtprxqZ9k Nigella Lawson's RAMEN: kzbin.info/www/bejne/maK7gGqmosxlsNU

[@ChefJamesMakinson]

I jut saw the thumbnail! I will have to review the video!! :)

[@priyansukarmakar1798]

You are a professional chef we want you to try Biriyani first, as it is a complex yet packed of flavours and do remember what uncle Joshua mentioned raita is must for biriyani But your food lab biriyani is a better method I would say (FYI - I have eaten authentic biriyani for countless amount of time)

[@heather2493]

…Rachel is absolutely ridiculous ✌️😂 @miaarcilla9076 ✌️🔥

[@iikkajanaert]

Just make Ramen yourself, Chef James. Uncle Roger made Ramen better than any of these example.

[@cheeyewkoay3451]

IMO, from top to bottom tier: Nick (dirty broth but most of the part ok, if I just c the finishing serving product I'm ok as the colour when broth + tare mix up is also brown colour😂) > Gordon (I thinks because it's under 10 mins cook series) > Jamie = Nigella (Jamie's taste wise might be not bad but soba really didn't go well with ramen broth, while Nigella's seems tasteless and not appetizing at all, just few little bak choy and raddish😅)

[@aidyn1989]

Gordon actually met with Nigel some time after this video, and asked him what he could do to re-gain his uncle title. And that's what I like about Gordon compared to Jamie Oliver. Even if he is one of the best chefs in the world, he does accept criticism, and wants to make it better.

[@phillipcummings3518]

He's one of the best entertainers.

[@ChefJamesMakinson]

yes and that's what I like about him

[@flowertrue]

Gordon is one of the most well known chefs in the world, but even so he can still laugh at himself. It's a rare quality in a big celebrity and I admire him for it.

[@therealhotchocolatecompany3962]

Gordon has a sense of humour. God bless him.

[@chilliinsanity6898]

Uncle Roger isn't a Chef he is a Character made by Nigel Ng that makes funny videos criticizing Chefs. Although sometimes he has insight into some Asian dishes, he has no idea wtf he is talking about. Stop taking his videos so seriously.

[@sanderkiki]

Chef James shaking his head disapprovingly at dirty jokes should be made into a GIF. Its too iconic at this point.

[@justinpedalpusher]

I’m sure he enjoys em’. He just doesn’t want to give the wrong idea by laughing.

[@ChefJamesMakinson]

😂

[@kaybrown4010]

Sorry, children. 😅

[@cchavezjr7]

Lee Trevino from Happy Gilmore...

[@Americaninparis2012]

I agree with Chef James. If you're going to do a 10 min ramen, it's better to dress up an instant ramen. You can garnish with scallion, soft boiled egg, and even thinly sliced beef right at the end so as not to overcook it.

[@ChefJamesMakinson]

😉

[@patricknez7258]

Same. Makes perfect sense

[@stryed3483]

Hopefully the Korean instant type :) yum yum. Would be so much nicer & cheaper than this wasteful Gordon ramen.

[@bohemiansusan2897]

@@stryed3483 I think that it would. Broth can be made using a good flavor base.

[@Squisky]

​@@stryed3483I do some franken ramen at times. I use Shin Ramen for the noods. But I'll cook it, drain it, shock it in cold water and stir fry it with IndoMie flavour packets. Then top off with a deep fried gooey yolk egg; chilli oil, green onions and bamboo shoots from a tin. Easy squeezy cheese the lemon.

[@d1943i]

several years of professional ramen experience here - mirin is an essential part of japanese cooking, and in ramen you mostly find it in the tare, or in the marinade for pork chashu or other braised pork toppings. there is a HUGE difference in flavor between the stuff available in grocery stores, which gordon is using in this video, and real, imported high quality mirin, called hon mirin. hon mirin can be hard to find locally, and is uncommon outside of japanese specific grocery stores, but is worth seeking out or ordering online for any japanese cooking that you care about making taste as good as possible. in cooking ramen, ive never had to worry about burning it. its usually boiled/simmered with other liquids when making tare, or it is the marinade and/or braising liquid for pork chashu, and in both of these cases its not reduced enough to really concentrate the sugar content, and is mixed with other liquids like shoyu, sake, water, dashi, etc. im honestly not sure if there are other situations in japanese cooking where burning mirin might be a significant issue, but ive never had a problem with using it in dishes that are cooked at a very high temp for short periods of time, like being the primary ingredient in a glaze for grilled meats, or adding it to fried rice cooked in a cast iron on a stronger than usual home burner.

[@MaheerKibria]

Where is locally for you. Hon mirin is usually easy to find in Japanese groceries in outside of Japan if you know that since its 14%ABV with no added salt to make it difficult to drink it's stocked with the alcoholic beverages instead of with the seasonings. All the other mirins either have less alcohol or do things to make it unpalatable as an alcoholic beverage to get around the taxes associated with alcohol in Japan and are often stocked with the seasonings.

[@ChefJamesMakinson]

Thank you very much for the explanations! yes it can be hard to find the best ingredients and there are a lot of knock offs

[@d1943i]

​@@MaheerKibria i live in the bay area currently and have plenty of options to find it, but most places in the US dont have japanese specific grocery stores at all. most places ive lived would require several hours of driving to buy an item like hon mirin in person.

[@WhoStoleMyAlias]

Except the kind of people that would be interested in this 10-minute cooking thing are not likely to want their cabinets stuffed with items that are only used from time to time. So my guess is that if this recipe is in the book it will state that you can use vermouth or sherry as a replacement for mirin. In the end all that a (yuppie - can you still say that?) home cook wants is to approach the right flavour profile. Otherwise they would never go for the 10-minute route but either make it a weekend effort or run to a ramen shop to meet their friends.

[@d1943i]

@@WhoStoleMyAlias overall i think youre probably right here, but mirin can NOT be replaced with other types of alcohol in the same way you can interchange wine/sherry/brandy/etc in western dishes. good mirin has a very specific flavor and is very sweet when cooked and you really cant replicate that flavor profile with another type of booze. IMO, anyone who isnt willing to do hours and hours of research and spend all day cooking multiple times for practice batches plus your final batch really should just go to the ramen shop. it pains me to say it because i love ramen and want more people to try it, but 90% of the worlds population outside japan really has no business even attempting it. its not that its particularly difficult to make, its just a huge investment of effort and time to make ramen properly as a westerner living somewhere like the US, UK or canada, and most people will never actually invest the proper amount of time and effort into learning, cooking and sourcing ingredients.

[@sophiaisabelle027]

We appreciate Chef James for staying consistent on this channel. Bless him for giving us content we all deserve.

[@ChefJamesMakinson]

Thank you so much! I try! :)

[@patricknez7258]

💯

[@Hawky2947]

I almost died laughing when Uncle Roger pointed out the t-shirt color, Chef James M. explained things all cool and professional and then breaks into laugh about the t-shirt color matching with the cabinet, lol.

[@ChefJamesMakinson]

🤣

[@ImRivendill]

I would love to see you "save" these recipes of "failed" video's you have reviewed. You get the same ingredients, like for example what Gordon used in this video, and use those ingredients to improve the dish. Like actually making the Tare separate from the broth, maybe use the cauliflower for something else, marinade the tofu etc.

[@ChefJamesMakinson]

Noted!

[@cassiopeia1931]

Gonna agree, that's a good idea!

[@annek7262]

Also agreed! I like this idea a lot.

[@smaakjeks]

Yas

[@flowertrue]

I think that would be really interesting.

[@fredsmith5782]

This is definitely one of those cases of just getting a decent brand of instant noodles here. This is way too much work for what it is. This reminds me of Gordon Ramsays grill cheese sandwich where he is trying to convince the audience what he is making is so good.

[@ChefJamesMakinson]

😉

[@dalazul9711]

There are many, many kinds of instant ramen, but I honestly think that Nisshin's Raoh is the best. It's expensive, but the flavours are layered, savory, and the noodles are the best you can get outside of fresh ones.

[@SirBrass]

Don't diss the grilled cheese 😁.

[@RangeGleasry]

« He keep tasting. And he keep lying »

[@makavelismith]

​@@dalazul9711There are more bad ramen than good, at least that I can get. My favourite so far is nongshim shin ramyun.

[@yuukimasamura5143]

In japan, if we absolutely have to make ramen at home which is super rare, we just use instant ramen and add meat, egg and vegetables etc. it’s cheaper and easier to visit a regular ramen store and it will definitely taste better. PS - coriander is one of the most hated vegetables among adults in Japan. It’s one reason that south east asian food is niche in japan

[@jmurray1110]

Sounds like the country has the soap gene through the population Probably disseminated during an era of isolationism

[@DMSBrian24]

a lot of people hate coriander in the west as well, saying it tastes like soap, apparently this is caused by genetics, maybe the "soap taste" gene is common in japan, other things like that are tonic for example, for some unbelievably bitter and undrinkable, for some perfectly fine to drink on its own (my gf thinks it's just sweet while even light beer is too bitter for her, i drink some seriously bitter beer but can't handle tonic)

[@harmarize]

@@DMSBrian24 I foudn cilantro tasted like soap for many many years. than all of a sudden around age of 30 that soap taste just went away. And now I love the stuff and just load it up.

[@makavelismith]

I like ramen but I don't like the huge amount of salt that they have in the flavour packs. I ordered some things from an online Asian store (I live in Ireland, so it's not always easy to get locally). I will be trying Banana ketchup for the first time, which will be exciting ( if you're a boring person like me) but I also got some top quality ramen. I would eat this stuff all the time if it had lower salt. I've thought about making my own from scratch.

[@chrislillback8462]

I completely agree, coriander is disgusting! I went to a Korean hotpot restaurant in Orlando and the broth had a really weird flavor. When I looked up a recipe the first thing I saw was a large portion of coriander! Every few years the cooking community has to come out with some ingredient that has to go into everything. Stop with the coriander please!!! I even saw it in a beer! YUK!

[@claytonm4297]

I have this feeling that Gordon has stooped down a level in cooking skills/ideas. Speed isn’t always a good moral for cooking, and it shows in these 10 minute videos Gordon does. Good review Chef James! You’re almost at 200k subscribers👏

[@ChefJamesMakinson]

Thank you so much!!

[@Magziesfuntime]

It is because they are not his recipes. He most likely has someone come up with the recipe for the book and pays them for them.

[@claytonm4297]

@@Magziesfuntime Gordon doesn’t need someone to come up with recipes. It’s his book, why falsify it? If he needs to pay someone to come up with recipes, then why bother having a 30+ year cooking reputation?

[@Magziesfuntime]

@@claytonm4297 just because he has 30 years cooking experience doesn't mean he has infinite time in the day to do everything in his cooking empire solo. He hires people he can trust and knows is good to run and do things. You're taking my comment as an insult which it wasn't. Not every person that comes out with a book, cooking or not, does the writing for the book themselves. That is why there is such a thing as a ghost writer. Some goes for cooking. It isn't a bad thing.

[@claytonm4297]

@@Magziesfuntime Writing recipes is one thing, creating them is another. Yes, he can have someone write down the recipes, but if he hires someone to create them, that ruins the purpose of a cookbook with his name on it. I understand you’re thinking, I just think you misspoke or misunderstood what I’m saying.

[@Wenirl]

I started watching Aaron and Claire's cooking videos and followed some of their recipes. They legit make authentic 15 min Asian meals, marinating included. Would love to hear your take on them.

[@ChefJamesMakinson]

noted!

[@Desmont123]

Aaron and Claire are awesome!

[@KanokYT]

@@Desmont123 Agreed! Started watching them with my ex and I'm glad she introduced me to them because Aaron makes wonderful meals and his wife enjoying them is just a delight to watch. Would always recommend!

[@Astavyastataa]

I love Aaron & Claire as well.

[@shinku3]

@@ChefJamesMakinson Second! Would also like to see your take on Aaron and Claire!

[@RFGSwiss]

James, you really add information to these videos. keep this stuff up - its educational and funny. love it!

[@ChefJamesMakinson]

Thank you so much! I try!

[@walterparker8968]

I have the HexClad pots and pans that Gordon is using. They are pretty nice. They are a hybrid stainless/non stick. The stainless is in a hex grid that sticks up a few millimeters, so the utensils scrape against the stainless rather than the non stick. They are also high temp and dishwasher safe.

[@SirBrass]

I still wouldn't trust a Teflon coating. Even if it isn't scratched the chemicals will still leech into the food. Stainless, ceramic-coated cast iron, seasoned cast iron, and seasoned carbon steel are what I prefer in my kitchen for the cook top. Glass and aluminum are ONLY for the oven.

[@Shampaggin]

I feel like Gordon mistook seaweed for kelp, which makes a much better broth. As for tofu, I learned from Made With Lau (please review them!) that boiling tofu in salted water for 5 minutes draws out that excess moisture and seasons it. Then you dry it off and cook however you like. For a banger of a comforting asian soup, Chef Daddy Lau's hot and sour soup is the way to go. 😋😋😋

[@ChefJamesMakinson]

😉

[@SansBalance]

Is ‘seaweed’ what UK calls nori? But yeah that definitely was not kombu (kelp), the traditional sea vegetable for dashi. Different sea vegetable can add a variety of (great) flavors, but kombu brings a mouth feel that is difficult to replicate with other ingredients.

[@deanolium]

@@SansBalance A lot of people call Nori seaweed here. I think with this video, the strange ingredient choices are based on what's available in a standard UK supermarket. There's usually an Asian aisle which will have some nori and cheap mirin, but they won't have kombu for instance. With the noodles, egg noodles are usually always available, whilst other types can be hit and miss. Even with tofu, usually all you can get is the wet box variety. Of course, if you have an Asian supermarket nearby then you have a lot of more authentic options, but the vast majority of the UK (which is town and village based) doesn't have that access.

[@amthatwas]

I don't think that he "mistook" it so much as he was trying to adjust things to account for the fact that this is supposed to be a 10 minute recipe. The reason people create a stock by boiling kombu is because kombu is rich in glutamic acid (the same component that puts the 'G' in 'MSG'), which helps add umami to the dish. He obviously didn't have time to do that, in a 10 minute recipe, so he added slices of nori directly into the broth, because nori is also rich in glutamic acid. Aside from that, this is clearly a recipe meant for people to be able to quickly throw together at home, so using niche ingredients that might be hard to find kinda runs counter to the spirit of the recipe. Kombu isn't something you can usually find at a regular supermarket, whereas nori is. In some locations, people can't even find it in Asian supermarkets. Sometimes when these TV chefs don't use traditional ingredients, it's not because you know something that they don't... it's because they're trying to make recipes that are practical for a general audience to use.

[@MatusPecho]

Im cauliflower CEO and I can confirm that we are sponsoring Gordon. Now for real, again great job James. Keep it up :)

[@ChefJamesMakinson]

😂 hahaha

[@makavelismith]

Hello, mortal enemy.

[@Sebastian-S]

@Chef James, thanks for explaining everything, unbiased. We have a Michelin cook, trying to do Ramen in 10 minutes. And then we have a no Michelin cook, who really knows how to do Ramen. Your input is highly appreciated, keep up the great work 👍 🙂

[@ChefJamesMakinson]

Thank you!

[@danielpizana3682]

lmfao. The look on your face whenever Uncle Roger has a dirty or "rude" joke. Makes the video even better lol. That is the look my grandmother would give me when i did or said something dirty or rude. Usually it was followed up with an hour lecture and maybe a chancleta or 2 chucked at me.

[@dualboot360]

I enjoy watching these re-runs with Chef James. I get Uncle Roger's humor along with culinary advice from an expert!

[@sinchrotron]

I remember Gordon's frozen peas boiled for 2 minutes and then processed with blender. And 2 guys said it is super delicious. Since then I have an unanswered silent question about his cooking.

[@Astavyastataa]

That's just British genetics, don't worry.

[@henrikaugustsson4041]

There’s often a bias about food, when you expect it to be better than home, it is, even if it’s actually poor quality food. Penn and Teller did an episode of Bullshit where they had people drinking garden hose water saying it was spring water, and put tomatoes in a can on a piece of bread and called it something fancy, and people were absolutely sold on it.

[@erueka6]

​@@henrikaugustsson4041hey that garden hose shit was super good back when I was a kid in the middle of summer the times before fancy shit named bottle water.

[@SirBrass]

Mushy peas is as British as Tea & Crumpets. It's just a British thing. I can't hold it against them even if mushy peas is revolting for anything other than baby food.

[@israelquezada9936]

Well, eating that egg knowing that Gordon took it out of the shell by spitting on it would be disgusting 😆... Great review and reaction video, as always, James!

[@dingfeldersmurfalot4560]

Seriously, that was so gross. Make that for yourself and yourself alone.

[@ChefJamesMakinson]

Thank you Israel! Have a great week!

[@pacificcoastbreeze]

Nori is made from little dried algae, dried together into little sheets on a mold like how paper is made from plant fibers. Konbu is dried kelp, which is a totally different type of seaweed and they're not interchangeable and have different properties and use. Boiling nori sheets adds absolutely no flavor and all you get is soggy bits of nori in your soup. It's like substituting onions with a potato. They're veggies but they're not interchangeable.

[@TheZeal04]

I haven't tried the 10 minute ramen, but I do have that 10 minute cookbook from Ramsay. It's actually had some really good hits with the family for stuff you can make on a week night. The roasted beet falafel with a herbed tahini and bhaji burger with mango chutney were surprisingly good. I never kept chickpea flour around in the house before that book.

[@taiwansugi]

For me, these is no shortcut to make ramen except some rare instant noodles made from real broth and tare. That's why you better eat at ramen restaurant. If you want to make a speed ramen, you could consider a brothless (dry) ramen. Safe lots of time and still have fun when making tare and oil even noodle and topping.

[@codyholtry8571]

I've learned a lot by watching your reaction videos, and it makes me want to learn more about cooking. I haven't watched your recipe videos yet, but it would be really interesting to see you try out recipes you're not familiar with. I only recently discovered both you and Uncle Roger, and while he is hilarious with his critique, it's also informative on Asian cuisine/cooking, which I've never been big on, but definitely want to try making it myself.

[@quikee9195]

I'm not experienced in cooking but in Japan I never saw nori sheets used like that - you usually use it for garnish or to wrap things in (sushi, onigiri). For cooking you can use nori (for example to put into miso) but then you wouldn't use the sheeted one, but just dried one, so when you put it into the soup it would expand (a lot) but still stay as one piece. The sheeted one will just disintegrate. Also AFAIK nori isn't used to make the stock or broth - you use konbu for that. You cook konbu and katsuobushi so you get dashi then add miso and you have the basic miso soup.

[@deanolium]

I think it's down to what the general UK public can get hold of. Nori sheets is relatively easy to find but any other kind of sea food requires a speciality store, and if you're shopping there you probably don't need to watch his video.

[@JanMyler]

If you put seaweed into miso soup, it's wakame and not nori. It's all different types of seaweed with different taste and texture. They are not interchangeable.

[@Yotanido]

I'm definitely not a ramen chef, but I can tell you that mirin is a very common ingredient in shouyu tare. The combination of soy sauce and mirin is extremely common in Japanese cooking, they really enhance each other. (Often with cooking sake completing the trio) I don't mean to imply that all recipes using soy sauce will include mirin, but it really is very common.

[@ChefJamesMakinson]

Thanks for sharing!

[@keithdavies52]

My best childhood friend was Korean, his mom cooked all the time, but when it came to ramen, she just let us do instant, and crack an egg in, and eat it with Kim Chee

[@ChefJamesMakinson]

really? haha I can see why!😂

[@keithdavies52]

@@ChefJamesMakinson and the seaweed, we toasted quickly on the burner, and dropped it in just before we ate it

[@exosproudmamabear558]

For a moment I though Kim Chee was their father or something hahaha normally people call it kimchi.

[@keithdavies52]

@@exosproudmamabear558 Lol, you are right. I don't know why I wrote it that way.

[@Dovahkiin6798]

14:48 I love Hexclad pans, they are almost entirely nonstick, and metal does not stratch the teflon.

[@ChefJamesMakinson]

😉

[@keithdavies52]

I thought chefs looked antsy because powder breaks in the walk in. As a lifelong framer, I always noticed that deliberate movements rather than nervous movements were more efficient. Different trade, but I would think the concept would translate.

[@avanivee2402]

Seeing Chef James shake his head disapprovingly at Uncle Roger’s dirty jokes always cracks me up 😂😂😂

[@mdsanta3801]

Thanks for content, Chef James. Your comments are the best and often help to understand or see nuances missed. And stories :) and reactions :)

[@ChefJamesMakinson]

Thank you so much! :)

[@Nocturnturn]

Yes I'd definitely like to see you try some of the reviewed recipes :D

[@ChefJamesMakinson]

Good to know!

[@moyoonanuga4495]

Definitely!

[@hellraidart]

What a nice upload, thank you for entertaining us on a Sunday. Always fun to watch you watch Uncle Roger!

[@ChefJamesMakinson]

you are welcome!

[@-EchoesIntoEternity-]

instead just get you some Shin ramen Black version. add some fried spam, drop an egg to poach in the broth, a slice of cheese, some green onions, and enjoy with side of kimchi

[@Every_Day_islike_Sunday]

Ugh Ramsey's 10 minute meals trigger my anxiety. Slow down, respect the food, enjoy yourself FFS! Whew. OK I'm good. Thank you Chef James for another informative vid!

[@ChefJamesMakinson]

you are welcome!

[@helmijjj]

Indeed! 30min would be much more humane if he insists on doing quick dinner recipes

[@KimmiChee-sf4xh]

I found your channel through Uncle Rogers’s, but have learned so much more about cooking from you! Thank you! ☺️

[@ChefJamesMakinson]

Awesome! Thank you!

[@rogermazuca4582]

Gordon Ramsay always looks like he has to use the bathroom really really bad 😅

[@ChefJamesMakinson]

😂

[@navinsahay1932]

I love your patience and Uncle Rogers patience also . I was disappointed by Gordon Ramsay and his 10 minutes cook book promotion. It is the first time Gordon Ramsay made me sad . I had been watching him for many years.

[@ishave1627]

Uncle Roger's review of Rachael Ray's adobo just dropped today. Chef, you have absolutely got to review it. I want your thoughts on the rice she serves.

[@ChefJamesMakinson]

I will check it out!

[@kensimmons]

​@@ChefJamesMakinsonthe garlic rice is brutal

[@quikee9195]

@@kensimmons but surprisingly the adobo was passable...

[@huxleyandlee]

I just watched the abodo vid and laughed sooooo hard 😆

[@kyjanek]

Watching most of these 10min video series of Gordon i have to admit he loves chilli flakes, bacon, cauliflower and creamcheese (glad he didnt use all of that). There is an interesting toast sandwich he is making by frying raw cauliflower and adding paprika, bacon and creamcheese - that one my guests love to eat!

[@ChefJamesMakinson]

😉

[@ladestiny92]

I really enjoy your reaction videos and all the helpful comments you added in. I am one of those people who enjoys bigger slices of spring onions, especially the white parts haha Also, not really related to ramen, but since cauliflower's been mentioned a lot, ive always wondered if people in the UK loves mushy, boiled cauliflower (and broccoli). I've been studying in the UK for the past year and when there's boiled cauliflower/broccoli sold at cafeteria or fish and chips places, it's always cooked till its it's really soft. Is it because that's just how it is in the UK or do people really enjoy very sofy cauliflower and broccoli haha

[@RobertWalker-lx3qu]

Gordon has just been to an Ashram in southern India and ate Vegetarian for a day, Mirin is as you say I make six Ramen sggs at a time the recipe is 1/4 cup of each Soy Sake and Mirin add more Soy if you want more Salty eggs, put eggs in sealable glass container pour over marinade and top up with water they keep about 7 day in the fridge I leave them 3 days to get the flavour I like

[@dapswazzack]

Great video as usual James, keep up the great work 👍🏻

[@ChefJamesMakinson]

Thanks, will do!

[@zviratko]

15:00 actually teflon is still made mostly the same way and the production is still very much toxic. The other problem is that when you overheat it, which is very simple to do, it produces hamrful gases and decomposes. I wouldn't buy anything with teflon for cooking except something that has a controlled temperature, like an electric toaster with a thermostat.

[@Phoneybeetlemaniacxs]

I’d love to see you collaborate with Brian. He rocks the amazing sandwiches you seem to be more fine dining from the food I’ve seen you prepare.

[@ChefJamesMakinson]

I like both and yes I would be awesome!

[@JoeStuffzAlt]

I agree with the instant ramen. If you want to change it up, you can reduce the spice packet, or even use something other than the spice packet. You can use broth that comes in that container, and then add spices. It's not authentic though.

[@angelachouinard4581]

My Korean friend's sister yelled at him for eating instant ramen because the seasoning packets were unhealthy. I think she believed the MSG is bad for you. But you can always make your own seasoning and doctor up the ramen with added ingredients and it's still healthier than fast food.

[@makavelismith]

She was probably talking about the crazy high salt content and she'd be right.

[@AndyKim4472]

I'd absolutely enjoy it if you could test Adam Ragusea's NY style pizza at home recipe! It'd be interesting seeing a chef make a dish that's catered to be somewhat simple and easy for a home cook and seeing whether it's really good or just okay!

[@ChefJamesMakinson]

Great suggestion!

[@evanmino]

If you're going to test previously seen recipes, the first one HAS to be Jamie's egg fried rice, complete with chili jam. After all this time of both you and Nigel referencing it, I would DIE laughing if you made it and actually liked it. 😅

[@ChefJamesMakinson]

I really don't want to make it but I guess I will have too 🤣

[@edim108]

100% agree with Chef James here. At that point dressing up instant ramen would be a lot better for the time and effort it takes and what you get out of it. Make some soft boiled eggs, chop up some scallions, maybe fry some thinly sliced beef or pork (perhaps even glaze it up with some soy sauce and sugar/honey). It'd take about as long as making this and the result would be leagues better. Some dishes just can't be made from scratch both quickly and well... It's not egg fried rice where the only thing you need to have prepared in advance is rice (can be same day rice as long as you cook it and let it cool and steam off a couple hours before frying). Unless you make it a 10 minute ramen by technicality, having everything already prepared restaurant style and only having to reheat stuff, chop up veggies and make tare, it won't be good...

[@TrueAnakinSkywalker]

Uncle Roger is becoming that obsessed foodie in the Menu.

[@ChefJamesMakinson]

Haha 😂

[@JontyBlue67]

I've watched a bunch of videos on bringing instant ramen up another level or two. Some are very simple as a squeeze of tomato sauce/ketchup, whisking an egg and pouring over the cooked noodles, adding fresh diced tomato, using milk or cream along with American cheese. All seemed delicious and of course under 10 mins. Thanks for the video, I really enjoy your technical perspective along with the original viewer 😊

[@blisswang957]

Notice Gordon turned the fire off about 3 mins in, and he put in a lot of ingredients afterwards. The tofu pieces will not get fully cooked, and so were the scallion whites. The hard tofu he used may have a sour after taste if not cooked all the way. I think he will be better off frying the egg along with tofu cut in slices and he can mimic the marinating process by putting in some soy and mirin during the searing process, at least the flavor and texture profile will be closer to cha siu. He then can use the egg pot to cook the noodles separately.

[@kingkarlito]

that is the taste of soybeans you apparently think is sour. tofu is cooked while in preparation and doesn't require anything more to become "fully cooked".

[@blisswang957]

@@kingkarlito nope, there are some fermentation during the production of tofu, even when the soybean are cooked. and depending on which stage you take it out, or what you added in during the process, different kinds of tofu are made. but fresh tofu will have a slightly sour aftertaste to it because of the agent used to coagulate soybean milk is a bit sour.

[@ChefJamesMakinson]

😉

[@DeanMetalAngel666]

I've never had cauliflower in ramen, and in terms of tofu the best way I've had it in ramen is at a restaurant local to where I currently live and they wok fry it to use as a vegan/vegetarian substitute for ground pork; I also agree about marinating the eggs as well though because I think they're the best part personally... back to cauliflower though the best dish I've had with them was when my vegan brother fried them in beer (Corona) and used them on tacos which were actually so good that our dad said he probably prefers it to any meat he's had in tacos.

[@benjaminbouyant2675]

The only 10 minute ramen is the instant ramen that is frou froued up with fresh veg, left over meats and egg. Anything else claiming to be ramen made in ten minutes is just hot water with boiled noodles and vegtables.

[@SwissMarksman]

agree 100

[@romangoldberg4357]

As a cook working in ramen shops im shaking when i see all the acids of umami flavor evaporating when shitake and miso are boiling with water, ofc putting aside the concept of this ramen XD

[@ChefJamesMakinson]

😂

[@Pichouette]

Hell, when I was a Marine deployed on ship, I used to make ramen noodles in 3 minutes with only 3 ingredients - boiling water, canteen cup & one package of ramen noodles 😂🤪🤣😜

[@ChefJamesMakinson]

😂

[@erickzhou5314]

I am a ramen enthusiast who makes ramen every week and I will try to improve the ramen that gordon made with similar or even easier ingredients: Get 3 sauce pans (one for noodles, one for broth and one for egg) and one fry pan for the cauliflower. The egg and cauliflower i wouldn't change much of what he has done, but i would put soy sauce and mirin in both Broth: I would put chicken stock, kombu(or if its too hard to find, i would just skip it), sliced dry shiitake(releases the flavor faster) and just boil it Noodles: i would boil 1L water, put 1tb spoon of salt + 1tb spoon of baking soda and use spaghettini pasta. It mimics very well the ramen noodles In the bowl: 2 fat tb spoons of miso (preferably 1 white and 1 red), ground white pepper, msg, garlic powder, and a type of fat(butter, lard, chili oil, or shallot onion). Then add 300ml of the broth mix it, add the noodles and plate it the same way he has done

[@oliverorchard2315]

Love your videos, I think it would be awesome if you ended every reaction video with making the dish in the video there way and your way. Even if it was a separate video!

[@ChefJamesMakinson]

I want to start this week, I will try to remake a dish and see how it goes. I have to think of how to edit the video.

[@oliverorchard2315]

​​@@ChefJamesMakinsonI don't know if its possible but could be quite fun if you had the person in the video to try it. I've seen uncle Roger and other channels react but never try the food. You could potentially do a blind taste test yours vs the video recipe. Or you could do a separate video where you compare different channels versions of the same food. Then review the taste.

[@Mamacat1357]

@@ChefJamesMakinson And of your mental (as well as physical) health.😁

[@noizee05]

Yaaay fave chef just dropped new video!! I love that the videos drop while we're cooking lunch hehe I got an idea: You said you always do the grocery shopping. What if someone does it for you and you have to make a recipe from scratch and the catch is, there must be one ingredient you've never seen or worked with before 😅 I just imagined you trying to figure out how to work with plantains or achiote (anatto). Edit: spelling -_-U

[@ChefJamesMakinson]

Great idea!!

[@legendgaming9579]

Really Loving Your reactions Vids Keep it Up Chef❤

[@ChefJamesMakinson]

Thank you so much 😁

[@mrnaschHI3]

Found your channel when your reaction videos to Uncle Roger popped up on my recommended feed. So I just watched a few and dropped a sub haha

[@ChefJamesMakinson]

Awesome! Thank you! I hope you enjoy the rest of my videos! :)

[@Gilly-bean]

I manage a ramen shop. It goes: Noodles are made and stored in-house. Eggs marinate in the fridge. Broth is cooked and simmered for hours. Toppings get prepped. When order comes in, Tare is put together with the aroma oil and dried spices like togarashi in the bowl, Ramen noodles are boiled for under 2 mins. Broth is ladeled on top of tare, given a mix when noodles are almost done. Then noodles are strained, rinsed and put in the bowl, given a fold Then the toppings are added next to each other. Egg, if ordered, is always the last to add. Thin sliced spring onions are put in the center. Served immediately.

[@bohemiansusan2897]

Thanks for posting this one. I felt Uncle Roger's pain. This goes way beyond comedy and turns into tragedy. I make Kimchi Ramen at home. If I want to go beyond the instant package, I use a base such as Better than Bouillon for the broth. As I have seaweed in my soup, I can forgo the vegetables.

[@widodoakrom3938]

Lol yeah

[@ChefJamesMakinson]

Glad you enjoyed it! :)

[@bohemiansusan2897]

@@ChefJamesMakinson I see Rachel as what not to do.

[@ChefJamesMakinson]

@@bohemiansusan2897 😂😂

[@infiniBoF]

This was a really good video - I think if Ramsay wasn't trying to sell a cookbook, we'd maybe see a more honest, "This is the best I could come up with in a 10 minute timeframe, it isn't what I'd want, but it's the best I can manage in 10 minutes," and maybe a breakdown on what he'd prefer if he had more time, but... Well, we got what we got. Thanks for your input as always, James.

[@ChefJamesMakinson]

maybe I may also have just been having a bit of fun

[@random_kid2749]

How tf is this veg ramen if gordan uses egg noodles😂😂

[@irannok174]

@@random_kid2749 and.. well, eggs

[@w33bghoulsan79]

Ive got an egg steamer which makes perfect boiled eggs in 5 minutes from cold. It comes with a measuring cup that has the amount of water needed for up to 7 eggs at hard medium and soft. I have never had success with boiling eggs in a pot

[@bertrandronge9019]

Engineer review for the pan. The issue with telfon is that it's a non sticking layer glued to the pan. So when you scratched or when it's old, the telfon layer start to detach and you can have small particules of teflon in your food. What they did with the hexclad signature pans Gordon Ramsay is using is that the embedded it in small hexagons that are surrounded by an inox ridge. So what you are using a metal spoon in it, the metal spoon never enter in contact with the teflon. All the scratches you can do with your spoon will be catched by the inox ridges. That being said, it work for spoon and spatulas, not with pointy metal objects... so don't start using a knife into the pan. Personnally for non sticking pan, I use Ceramic pans (specially the GreenPan Brussels Ceramic Frying Pan that have added diamond particules to increase the lifespan of the coating). Otherwise Tefal that created the first Teflon pan (and Durandal that is half the price) uses now PTFE with titanium that is way more resistant non sticking material than regular teflon. Don't buy crap teflon pan, it's bad !

[@jmoney6900]

To make 10 min ramen make a big batch of broth and freeze then use that, u can’t rush broth! -U can poach an egg in the microwave in 90 seconds but HB eggs r something that can be done in advance. I cook large batches when I make them. Then u can simply marinate them the night before.

[@HeronCoyote1234]

That was hysterical! I wish you’d make your screen in the corner a bit larger so we can see your reaction (and your gorgeous smile) easier (for those of us on our phones).

[@thec_dubya4523]

Great video. I really like your reactions to cooking videos. Keep up the good work.

[@ChefJamesMakinson]

Thank you very much!

[@Kanoly]

Its a great point about the difference of speed and skill from a casual cook to a person that has worked the industries. I've seen a ton of videos that are "like 10 min this 15 min that" and then the guy in the video is moving at the speed of a line cook with 15 years of experience that needs to sneak a beer before the next ticket.

[@ChefJamesMakinson]

😉

[@projectdelta50]

I will say, with Hexclad pans, you can use metal since the nonstick is ceramic. No bad bits in food. No Teflon.

[@Astavyastataa]

I would like to humbly request you to review Yeung Man Cooking. He's a great vegan modern Asian cooking channel and I really loved his chilli oil recipe. I regularly make my own following a mix of his and Chinese Cooking Demystified's techniques. Sometimes I use Sichuan spices to give it some numbing heat too. The biggest change I've made, though, is using mustard oil (I'm Indian) as CCD have said it's the closest sub for Chinese cai zhou you (spelling?).

[@ChefJamesMakinson]

I can take a look!

[@TheFyend]

Gordon's ramen video reminds me of the Seinfeld scene when George's dad gives his whole platoon food poisoning cooking them expired meat because he was too arrogant and thought he could still make it work with just the right spices 🤣

[@ChefJamesMakinson]

🤣

[@Roflstomper1231]

I use the Hexclad pots and pans that Gordon used in this video, amazing equipment and haven't let me down yet. I have also bought the Hexclad knife set for my set of kitchen knives, I love them as well. Love the content James, I learn so much from watching your videos and how you breakdown the elements of cooking and I try to use that knowledge when I cook at home. It's very informative and I enjoy watching videos like your's and Brian Tsao's as well. Keep up the good content!

[@ChefJamesMakinson]

Very good to hear and Thank you! I will! :)

[@tzm_tuf]

Mirin is very sweet, very different to rice sake. I love using mirin to make gyudon/katsudon

[@ChefJamesMakinson]

😉

[@sobanek1971]

James, i think you are most optimistic person i have seen reviewing food videos, even in some disaster you can find some positives :)

[@ChefJamesMakinson]

I try! haha

[@DIp-mj1yc]

Chef James is right. Kombu, not seaweed for the dashi. or they can use the dried Bonito flakes.

[@BrockMak]

12:35 I'm crying, but in happiness because I wholeheartedly agree. I LOVE leafy greens but I HATE stems and stalks.

[@Paddy007]

There is a German Chef who did a Califlower Schnitzel. It looked really nice and easy to make. Thats the only Vegetable i really like to eat :D

[@ChefJamesMakinson]

interesting!

[@JAYJAYBEBE]

That "sideway" joke was the highlight of this video lol Uncle Roger is hilarious.

[@Chaos_Senpai]

Teflon pans you shouldn't use metal on as it scrapes the coating off, ceramic coated pans you can

[@robertroberts2484]

Open package, place in bowl, fill to top of noodles, microwave 5:00, remove and stir in packet.

[@kirst4666]

10 minute ramen - I’d open a packet of Bullock or Nongshin and add an egg. I like the idea of grated cauliflower in the ramen. Going to try that. But instant ramyon is a world away from making a proper tare. Great fun James. You should definitely try making some of the recipes we’ve watched.

[@ChefJamesMakinson]

I will think about it!

[@sk-sm9sh]

There was few interesting tips for cases when I'm making quick dish to eat for my self. Honestly that egg blowing hack I never seen and it seems interesting I'm going to try it - certainly not something I'd do if I serve egg for anyone else as it leaves my saliva on the egg lol - but if it's only for my self I'm willing to try it if it can save few seconds from peeling the eggs. The fried cauliflower is also interesting but I'm not sure if it pass for me for something doable under 10min not necessary for the frying but just because of the oily mess that frying creates that need to be cleaned. Missing part is the cleaning of the dishes. They always skip the cleaning part on youtube I wish chefs started incorporating how they clean the kitchen afterwards as this is also interesting part to me. When I'm doing lunch during my work lunch break cleaning needs to fit in my lunch break so having additionally to clean colander just adds time not to mention the fact that usually after frying there is droplets of oil all over the oven. I don't like how he's doing this in all jumpy way throwing bits of food all over the place just so he can fit in 10mins. In restaurant I guess it doesn't matter you can afford peaces of cauliflower scatter all around the place because at the end of the day you're doing full sweep of kitchen anyways. But I don't want to do full sweep of kitchen every day thus when I'm cooking at home I need to do it carefully avoiding making too much mess around that will take time to clean.

[@harovlog5569]

If I cook , 1000L water at least 200g miso! Using chop onion and some garlic and fry with olive oil, then put water and dry mushrooms water , then put mushrooms in . Then seasoning with white pepper +salt +sugar

[@Maplecook]

I agree with both you and Uncle Roger, man. This had me scratching my head in a lot of places. Boiled nori?? Like seriously, WTF?? This whole video made me feel like, "Yeah, if G can get away with this, I should be allowed to make every eff up in the universe, and not get criticized for it." lol

[@ChefJamesMakinson]

😂 I think this was a troll video

[@Maplecook]

@@ChefJamesMakinson Really? He fooled me... ...but yeah, if he's just tollin', that would make more sense.

[@andycopland3179]

I usually fry my mushrooms (I'm a big mushroom lover) and found that when making Raman, I really enjoyed letting them soak in the broth. These were fresh mushrooms and they still absorbed the flavour, now I'm wondering how a dehydrated mushroom would taste when rehydrated in broth...

[@HoshikoStarz]

More likely to absorb the broth to rehydrate

[@andycopland3179]

@@HoshikoStarz exactly! Delicious

[@HoshikoStarz]

@@andycopland3179 i like it being stir fried before putting in the broth. I find stir fry will give more umami

[@andycopland3179]

@HoshikoStarz just reading your name tells me I should probably listen to you in regards to umami flavour 🤣

[@HoshikoStarz]

@@andycopland3179 hahas dont follow me. Cause im Chinese, not Japanese

[@emilmckellar4932]

You are such a gentleman, I enjoy your videos. will look at your tutorials also, have some French kitchen experience cant wait to see youyr take on a 1000 sasses and a 100 dishes of french cooking.should be 99% sasses

[@Jay-yr9oi]

If you want a "cheat" for quick ramen, I like making a giant pot of broth, and simmer it down to get it super concentrated. Let it cool to room temperature, then freeze in ice cube trays. When you want to have a quick lunch, just dissolve 1 or 2 of those cubes in a bit of water. Spend a Sunday making a broth, and you can make a bunch of 10 minute lunches all Winter.

[@PWNHUB]

Definitely gotta make Jacks famous chili

[@buttholasaurus99]

The stalk of broccoli is my favorite part, it’s sweet and texture like water chestnuts

[@Fuzzy_ducky]

Yes we would absolutely love if you try out and test the recipes you have reviewed ❤ love from India

[@ChefJamesMakinson]

I will!

[@Jida_TheRainGirl]

I get excited when you said you gonna test some of the recipe :D let's go!

[@ChefJamesMakinson]

😂 Good! Now I need to figure out how to edit the videos

[@Jida_TheRainGirl]

@@ChefJamesMakinson we can wait!

[@gandalf8216]

You can't burn sugars in boiling water, though. Caramelization is way above the boiling point of water, and water refuses to go above that temp without becoming a gas.Meaning, dissolved substancess in the liquid water will never go above 100. Now, stuff insoluble in the water could, potentially, but all known natural surges are readily water soluble.

[@nanniwa]

Gordon doesn’t appear to be using his Hexclad pans. They look very smooth and show no hexagonal pattern. They look like regular nonstick pans.

[@x86ed]

This actually gives me an idea of just taking packaged ramen and elevating it, I think the result would be much better and actually take 10 minutes for the average cook

[@sbtcyuh1646]

miso is a really "living" creature, so i feel really sad and disappointed when some chefs put the miso directly into boiling water, cant believe our famous Gordon made that mistake 😢 anyway thank for your valuable point of view as always chef James, hope you keep it up 🤜🤛

[@ilovemangobingsu]

I agree. All the probiotics in miso that grew during fermentation died when he added it in boiling water.

[@ChefJamesMakinson]

Thank you so much!!