Also the more you knead, the chewier it gets. Plus the temp of water adds some texture. For example, adding in place boiled water instead of room temp or cold water gives that elasticity. Im the noodle master so it takes lifetime to learn proper texture an mix for noodles
@hibiscusflower59117 ай бұрын
thx nood master
@Pokepokeboom16 күн бұрын
Hail the noodle master
@Phalcon7774 жыл бұрын
Really disappointed that this stops at E2. Was looking forward to more.
@maddiek9633 жыл бұрын
I would guess that the corona virus had something to do with that :( Just kidding, i read the year wrong lol
@Shuggies3 жыл бұрын
IKR !! I wanted to know a soup or stirfry outcome personally. I will likely never dip my udons..
@TheLittleBlue-Bird2 ай бұрын
@@Shuggies If you ever make udon noodles, I highly recommend Udon Yaki, a japanese stir fry dish. It is very very good!😆
@jl17415 жыл бұрын
This is really reminding me of French Guy Cooking, but you’re like a less quirky version of Alex.
@carpediem52325 жыл бұрын
Yes, but Alex would have found a way to have to build his own machine. ;)
@beatlejn5 жыл бұрын
he made an appearance in the sandwhich series when they made the Jamn buerre sandwich.
@suncu915 жыл бұрын
@@carpediem5232 yeah. Alex is like "let me show you instant noodle recipe. Step 1: make instant noodle machine."
@duckiejj5 жыл бұрын
You should see his Ramen series, complete scientist overload by Alex. That's what makes him so amazing!
@peral97285 жыл бұрын
Yes, but Brothers Green Eats is targeted towards people with a smaller budget.
@bryanjensen3555 жыл бұрын
If you want a little more authentic resistance in the noodle, without being a chewy as a homemade ramen noodle (which uses highly alkaline water in making the noodle itself), merely alkalize your cooking water with about 1~1.5% per volume or 20-30g of baking soda per 2 L of water. This is like what is done for a bagel or pretzel, though about a half to a third of the volume.
@jettegladbjerg36282 жыл бұрын
I absolutely love the way you measure your recipes and how you explain it. Finally, someone I can understand without questioning anything, because there is absolutely no need to. Perfect. Thank you 👍🙏❤
@janesmith96282 жыл бұрын
WOW loved the head to head competition !!! Really interesting to see the process and the reveal of the winner !! MANY THANKS for this great video.
@ElectronBasket4 жыл бұрын
And part 3 never got made :-(
@jarrardscott5 жыл бұрын
If you found the tapioca chewiness addictive but slightly preferred the normal wheat flour noodles why not just change the ratios? Perhaps 75g tapioca starch, 425g Wheat Flour, 260g Water (that little extra you needed for the tapioca absorbing more) and your 10g salt. Cook it for 12 minutes. I think i've just convinced myself to make these haha. I'll be using a kitchen mixer for kneading. Also, are you just using All Purpose Flour? I imagine different protein level flours will effect the texture, chewiness, stretchyness etc.
@DamianoZerneri5 жыл бұрын
You even carved the rolling pin! I'm amazed
@NegativeFeedback5 жыл бұрын
Foot kneading is my new favourite thing
@daruthin5 жыл бұрын
just informations for viewers, you don't need to craft a long rolling pin yourself. search for "mattarello rolling pin", it's an italian traditionnal kitchen tool for pasta. or you can search for "long rolling pin".
@jujutaylor81712 жыл бұрын
I love how you explain in depth and how you experiment and use what you have. All in all good informational video with the history behind the udon noodle in the first part. I'm seriously loving this. My aunt usedto make udon for her Japanese husband and kids and my moms family and they were some of the best times at the table with my family enjoying a bowl of noodles 😊
@agingintobeauty5 жыл бұрын
Different varieties of wheat are used by different manufacturers. I think the reason noodles taste different in the orient is because they grow varieties we do not have access to in the USA. It would be nice if you'd show us the brands of flour you use as well.
@dileeprao3165 жыл бұрын
To be clear, you need never weigh (mass) water when you're using grams. 1 ml = 1 g when dealing with room temperature water. That's why the whole system was set up that way. So you can just pour into your measuring cup and trust the conversion.
@boostedjdm1855 жыл бұрын
Weighing on a scale is still the most accurate way of measuring water. I’ve found before that my pyrex measuring jug can be off by nearly 20ml even when I pour it as precise as possible.
@diannt95835 жыл бұрын
At sea level this is true...
@TheSexikiwi5 жыл бұрын
Always more accurate to use a scale than trusting your own eye with lines on a measuring cup.
@BenedettaIlCibodelleCoccole5 жыл бұрын
it's a great video! so enjoyable! I love Japanese food and udon as well! I can't wait to see the next video of this series! Thanks for sharing! :D
@strawberryjpeg60005 жыл бұрын
this is my favourite series because i love noodles way too much
@New_Wrench11 ай бұрын
Flour - 500g Water - 250g Salt - 10g
@alexlaquerre86175 жыл бұрын
For my future self, he makes the tsukemen at 8:10.
@aidanjanemcintosh69195 жыл бұрын
thanks, that is also what I am looking for
@amladao2 жыл бұрын
Please continue with this series!!!
@cashaw48483 жыл бұрын
Where is episode 3? I'm loving it so far! Please make more
@psycholocke40905 жыл бұрын
Dear Sir, I'm might be mistaken, but isn't Udon made from buckwheat flour? Also, The kneeding method you mentioned is due to the very tough dough. Since mostly women cook at home, they use their feet to kneed the dough. Udon masters usually have developed very strong hands and arms. But since I'm not from Japoan, I might be mistaken. You may want to look for a video from "Japanology" where they covered this topic quite deeply. Thank you very much for your passion, joy and help in cooking. Best regards
@isaacwasserman25665 жыл бұрын
You're thinking of soba noodles. The buckwheat flour is what gives them their signature light brown color.
@markyochoa5 жыл бұрын
I'm fairly certain that the hydration for Udon noodles is in the 30s bro. 5:50 That answers your question.. the reason why the tradition is to knead by foot is because the hydration is so low that you need a full persons body weight at the balls of your heels to be able to knead such a dry dough. Nowadays you can just use a kitchenaid.
@hotfishy5 жыл бұрын
They use foot because usually it's lower hydration like 30-40% range, so not 50% where you can easily work with and also they let it sit in room temp for a day :)
@maisie98675 жыл бұрын
Mike, any chance you could make me a rolling pin? I'm missing my left hand & whenever I use a rolling pin my left arm eventually slides off. I'd love to have some sort of stopper at the end. I could sen you measurements/pics of needed
@VincentGB Жыл бұрын
Thanks for keeping it so simple.
@thispleasesbulba5 жыл бұрын
This looked so, so cumbersome and I wouldn't ever try it Until I saw the finished product And I was like MUST DO
@robertbuckley21084 жыл бұрын
I've been extremely impressed with the sound in all of your videos.not just the quality of your voice over but also just the sheer clarity of all the cooking sounds. The sound of the finished dough scraping across your cutting board the sound of the rolling pin rolling it out just music to my ears!
@AnnaNstudio5 жыл бұрын
Always pleasure to watch!!!😉
@terryb3388 Жыл бұрын
I must say to you sir ... this is an awesome video on all levels ... thanks
@TerriCarroll3 ай бұрын
Can udon noodles be made with any other flour besides white and still come out good?. I am wondering how whole grain or gluten free flours would fare? Thank you for sharing, I wanted some so bad when you were eating, lol!
@zezty42955 жыл бұрын
i gotta say thanks and respect for the amount of work you put into your videos.
@MrJadawe5 жыл бұрын
Hey man, was fun watching you Experiment with different cooking times and flour ratios. How About trying something like a 10-15% topioca mixture? Might bring some great chewiness, while still giving you the texture. :)
@bryanjensen3555 жыл бұрын
Another tip: When using tapioca starch: Have the water boiling hot before hydrating the starch/flour mix.
@AyranLP Жыл бұрын
Why?
@lewismaddock16545 жыл бұрын
I kind of do my udon noodles every week. What I usually do Is make them a lot thinner, just wheat, 45% hydration and 10% salt. I cut them up and toss them in tapioca or corn starch. I get them separated into little plastic containers. In the freezer. When I want some noodles I just boil up some water, dunk them into the boiling water for about 50-70s, and they're done. Taste great and always al dente.
@andrelucky1235 жыл бұрын
For the first boil, how many minutes it will take usually?
@foodpimpz90865 жыл бұрын
10 percent salt! You sure?
@Gaiwen_Li5 жыл бұрын
Foodpimpz probably helps it hold together
@patronusstag5 жыл бұрын
Wow your woodwork history and talent is so impressive and cool!
@Jane-ms9ky3 жыл бұрын
This is a very informative video🍜 . Excellent thanks a lot 🙏🙂
@shleepy16915 жыл бұрын
I just made this and I have to say this is one of the best noodle guide I have ever watched. noodles came out perfect
@benzuckerman5 жыл бұрын
Isn't 60% getting close to the hydration level for bread? I think noodles are closer to 40% - 45%....
@Shuggies3 жыл бұрын
We needed the soup texture.. how they soak up broth.. like Noone is really going to dip them for the most part. People wanna use them in soup and stirfries overall... IMO. This dip style. No doubt is good.. but rarely eaten this way.. LOVE THE EXPERIMENT THO and the recipie. Thanks for sharing and Never NO Hate 😊✌
@foodpimpz90865 жыл бұрын
Love me some homemade noodles, thx for sharing.
@KingKatura5 жыл бұрын
8-12 Minutes is good for a udon with already boiling heat 15 mins if your making double or triple the amount. But moreso it actually varies on how long to cook them pending on your pan and so forth. But you can actually tell by looking at them when they are done, They get somewhat translucent and start looking like they are going limp, when they are not all the way done you can see somewhat of a hard core, or if you choose to feel it definitely will feel the difference. If your a cook anyway you should be tasting, But honestly i have never heard of tapioica flour for them, 100% Buckwheat flour if you can get it is how it should be, or just regular flour.
@naha70845 жыл бұрын
You definitely want to use a lot more salt than that. You want about 10-15% of salt to your water, depending on the season and humidity. Salt helps intensifying the chewiness of udon noodles. It sounds like a lot to put 25g salt to 250g water, but noodles won't come out too salty as they lose the saltiness on the process of cooking. Better come to Kagawa for the real udon!
@andrelucky1235 жыл бұрын
Is in kagawa using tapioka as well?
@n.b.25955 жыл бұрын
Really enjoy this series!
@saraw13023 жыл бұрын
Have u try to add little bit of the Tapioca flour to give a little chewy texture ? Becauce the store bought one have wheat and Tapioca flour.
@sjaaksjok5 жыл бұрын
Nice video, are you planning on trying different types of (wheat) flour with different protein contents? This also affects the noodle texture and personally I’m still looking for the right flour of flour combination for the right udon noodle texture
@BonsaiBoon5 жыл бұрын
Came here to ask him about the same. Flour types have very different names in different countries and Protein content is very important to texture. So please Mike always give us Protein content!
@RovingPunster3 жыл бұрын
This is a long post, so those who are not hardcore DiY noodle aficianados, don't bother reading this, because it is NOT FOR YOU. > Yay, a fellow sourdough fan. 👍 > Hydration: 50% seems fairly standard for most types of asian hand-made noodles. I dont recommend anything above 50%. > Alternate dough mixing method: This is one type of dough that premixes well in a food processor ... flour first, then turn on and pour in the lightly salted water in a moderately paced stream, then do about 10 one second pulses until no traces of flour remain, and the dough is a moist crumble that pinches easily, similar to pie dough. Upend into a bowl, compact into a ball, knead briefly, oil lightly, cover, rest 30 mins, then knead 60 sec until smooth and homogeneous, then re-oil, cover, and rest at room temp for a min of 30 mins more, and upto 12 hrs (esp if you want some autolysis activity), before use or further manipulation. > ROLLING PIN (6:55): I like my 2" dowel of Kilned Maple, which I chamfered the ends on, then treated with mineral oil overnight, then buffed it like an old shoe. Ive been using it several times a week for 20+ years now, and it's still like new. Just like with a new wooden cutting board or stirrer, DONT FORGET TO OIL a new untreated rolling pin before using it ... it protects the wood by inhibiting splitting due to swings in internal moisture content, and also inhibits the uptake of food strains and off flavors the pin gets exposed to. > TRIMMING (7:00): I'm sure I reinvented the wheel on this, but I borrow a technique called "upsetting" from blacksmithing, which basically involves squishing material from where you dont want it to nearby areas where you DO want it ... so, when rolling out dough, if you have a horizontal bulge, then instead of cutting it off, simply lift it briefly and let it contract a bit, so it changes from a lateral bulge to a vertical thick spot, then use the pin to squeeze that extra material sideways into the narrower areas that need it, then change directions 90 degrees and roll/stretch that narrower (but now thicker) area laterally out to match the edge you started with ... viola, irregular border evened. With a little practice, it becomes both easy and quick to work dough into even borders, either square or round, and greatly reduce the need for trimming ... helpful for things like pizza dough, ravioli, lasagna, flat breads, pie dough, etc. > Miso alternative (9:10): For a spicy korean flair, replace the miso paste with gochujang, then add your water and adjust for flavor and salt with either a good quality chicken base, dashi powder, or both. > Cook time (10:30): For standard biang biang mian, or la mian thickness, you want 1-2 mins. For med udon noodles, you want 4-5, and maybe 8-10 for thick udon. If you replace the water with eggs, incr those times by 50-100%.
@melaniel73215 жыл бұрын
the foot kneading was glorious. I have to try that.
@peterdoe26175 жыл бұрын
I've added a version from a girl in germany about that already in the first episode of this series. Don't know if Mike found it there or by own research: kzbin.info/www/bejne/faS5ZX9rg7OtqZI btw: she half Malaysian. And her version with plain wheat flour and cooking time was Mike's favourite, here. Don't know if she ever experimented or just knows it this way from back home.
@cwbrownCaroline Жыл бұрын
Will there be moor noodle videos, I loved these two!
@vikiettruong22605 жыл бұрын
Just a quick comment , you can look up for videos on making soba, which have a very cool process called tsunodashi, which rolls the dough into a nice square shape, which lets you use almost all of the dough without trimming it.
@yancamille88112 жыл бұрын
when will part three and four come out. i just got to love this channels content. Maybe i missed something............
@theresa_lili Жыл бұрын
It was kneaded with the feet because of how tough the dough is - according to tradition. Surprised with your look into history you didnt catch that. If you can knead it by hand, have fun.
@musam74085 жыл бұрын
Love it! I'm waiting for episode 3
@annaaelbrecht24355 жыл бұрын
This was so nice to watch! I really enjoy your videos! Greetings from Belgium 🙂
@kare02575 жыл бұрын
9:06 don’t ever do that! The misos flavour will be destroyed and taste sour if it is heated up to above 80°C.
@DarenCullimore5 жыл бұрын
Gotta be careful with sesame oil, too. I'd probably add both after it stops boiling.
@rcchan84842 ай бұрын
this is simple and tasty. I made it today, yum❤
@theresajurgenssen34943 жыл бұрын
super interesting and i want to learn more, so where is the third video? i cannot seem to click on it or find it anywhere...
@torypayne47165 жыл бұрын
That was super cool to hear about how you made the baseball bats when you were younger! It's nice to see that you carried your hard work and passion over to cooking as well.
@EraBerry5 жыл бұрын
Followed along and made these this weekend and they are sooooo goooood!!! Thank you!!
@peterdesmidt8742 Жыл бұрын
I made Udon noodles from scratch for the first time yesterday. I used a pasta machine to roll out the dough. That was the biggest pain of the process, as no matter how hard I clamp done the pasta machine, eventually it'll start to spin. Anyway, the noodles turned out very good. Can these be made with whole wheat flour? I expect they'd need a bit more water. That sauce looks great. I'm going to give it a try.
@InfoTYML5 жыл бұрын
I've been hoping you would do this recipe. Thank you.
@judyepstein13 жыл бұрын
You're a good cooking teacher.
@littlekiwi97245 жыл бұрын
I just made myself miso soup to try your noodles and they're perfect! Many thanks
@stilusforfun3 жыл бұрын
It would be possible to freeze them? If you freeze them you would put directly in the boiling water or you would need to defrost first?
@QtreePL2 жыл бұрын
'2% of salt of any dough' at 3:52 is wrongly calculated because a dough is a flower + water...You just took to calculation a flower. Amount of salt is still acceptable I think :)
@UrbanHomesteadMomma5 жыл бұрын
lol you seriously walked on the dough on your countertop! That’s too funny!
@faithsrvtrip87682 жыл бұрын
Dats bad ass chit right der! Made the rolling pin AND the noodles!
@bobbyshazamm70095 жыл бұрын
I feel Alton Brown's influence. I used to watch his show all the time growing up!
@emzyrainbowwings24304 жыл бұрын
Anxious for a 3rd part 🥺
@josephonesta64165 жыл бұрын
I've seen recipes that use baked baking soda in the noodles. They were Chinese noodles, I think but the texture of good Chinese noodles reminded me very much of my udon days in Japan. Have you, perhaps in other videos, experimented with those noodles?
@micahcruz59945 жыл бұрын
When you make ramen noodles you also use baked baking soda. They come out chewy as well.
@alrachid25 жыл бұрын
This looks awesome. I think I will try to make a similar dish and see if my daughter likes it. She wants ramen noodles but I dont want to buy them due to how bad they are for you. I just need to buy a couple ingredients to make a good sauce!
@jrmint24 жыл бұрын
i find with a thick sauce as in zhajiangmian, i prefer a tapioca udon, for a soup then a drier firmer pure wheat udon is better. it's part preference, too.
@jco19665 жыл бұрын
I really like your videos. Thank you for the content!
@paul-zx5du3 жыл бұрын
Gonna try this because you made it look easy. Wheat noodle, 12 minutes.
@gnus_w5 жыл бұрын
Hey man! I`m making Udons noodles as we speak, great video! Are you planing to release part 3 soon? Cheers from Norway! Keep cooking, great chanel :)
@evelynng93434 жыл бұрын
Nice handcraft wooden bowl & handmade noodle👍🏻
@alanchristie9295 жыл бұрын
Never had udon, now I'm seriously considering making some 😁
@cferrario405 жыл бұрын
Alan Christie oh lawwwd! Git busy! Yelp locally and buy some noodles!
@alanchristie9295 жыл бұрын
@@cferrario40 we have an Asian supermarket close, I'll give the store bought a go first maybe and then go deep on making my own 😂
@dnoop_sogg5 жыл бұрын
Just try to make it yourself. The guy in the video overthought it. It’s really easy actually
@Chrysanthemum8085 жыл бұрын
Udon is so good. I might like them a bit more than Ramen because of the thick noodles. That’s just me, but it’s really tasty. If you can, I highly suggest going to a restaurant that specializes in Udon, first. :)
@sgewirtz15 жыл бұрын
Are we ever going to see part 3?
@Looch275 жыл бұрын
what a beautiful video, lighting, editing, music and subject matter. Enjoyed the wood shop bit and am really excited to see where this series goes. P.S. I can def see some inspiration from Alex coming in lol, u guys are both great.
@cpa3145 жыл бұрын
Why do you think udon takes so long to boil? I'm curious because fresh pasta only takes like a minute or two to cook
@melissad33903 жыл бұрын
I really like the woodwork
@BC-xu8yq3 жыл бұрын
Mike takes DIY to a whole new level
@idaeinjaw21393 жыл бұрын
looking forward to ep3!
@ssubramanian6052 жыл бұрын
Did you use all purpose flour or whole wheat flour? Asking as I saw a note you had as wheat udon. Thank you
@TheMrpiggyboy5 жыл бұрын
Your Dad has a huge shop. I am a life long carpenter and wood working cook. Question. Have you ever tried those oriental rolling pins that are thin at the ends and fatter in the middle. Twice as fat in the middle as at the ends. Just lovem for rolling out dumplings.
@thegourmetgrandadandfamily5 жыл бұрын
Wow such an interesting video and making a rolling pin too, I am so impressed that I had to be a new subscriber to your Channel and here I am not a great fan of noodles but I am following your video and and going to give them a try wish me luck and a like from me .!!
@robotrecipes15835 жыл бұрын
Well i will try too..
@DeanNelsonRN5 жыл бұрын
Dude, I just love your video. Just great....
@StupidLittleRedFox5 жыл бұрын
I love eating udon at my favourite place, the chewiness is simly gorgeous. You used too much tapioka starch, that's why the noodles were too chewy, you need to add just a little bit of it (like 50 grams on a kilo of flour), so it won't impact it so much.
@carlosalbertogarbijr62125 жыл бұрын
I´m a Udon lover and have tried myself to make it at home, it´s not easy to master it. This is why i´m really interested in this series, keep up the good work. In my oppinion the broth is the most important part, wich I could never do well at home. I had the same reaction you did in your first video, since I tried making that same broth some months ago. It´s just not nearly as good as what you get in a good restaurant.
@quentin5213 Жыл бұрын
For the broth you normally want to make awase dashi or niboshi dashi, just kombu dashi is normally not enough. Because the number of ingredients is low you'll also want a nicely aged soy sauce (which will most likely make your broth better than most shops). You'll also want to soak the kombu overnight and bring it up to temp instead of boiling it outright which increases the bitterness.
@renaissancegorl Жыл бұрын
I tried this recipe yesterday. I was not sure if it would work so I used 250 gr flour. And was not patient and waited for only 3 hours on fridge. In the end it was delicious. I made stir fry with some cabbage, green onion and mushroom. Now I’m here again because I will make a bigger batch and put on freezer. Much better than store bought.
@jamesrobbins30275 жыл бұрын
Is it possible to do the same recipe with whole wheat flour.
@Knackbacke5 жыл бұрын
Made those today for me and my girlfriend - it was a fascinating religious delicious awakening! Can't wait for E3!
@patronusstag5 жыл бұрын
I'm gonna try the simple wheat one tonight.
@cameronbennett81512 жыл бұрын
I was researching how to make udon noodles and came across this video. From my research, the reason you use your feet to knead is because the dough is tough. Therefore, it's really hard to work with your hands, so you use your feet instead.
@Angel-ld8dq4 жыл бұрын
🥰 Wow looks delicious . I'm from 🇧🇷 Brasil, but I love any type of Asian food.Thank you, It's sounds delicious. We 🇧🇷 love tapioca its really good if you put on a fry pan as pancake, plain and put slices od banana with nutella .. Or other recepies with tapioca... You should try it 🙏😁🇧🇷
@ryanspencerlauderdale6875 жыл бұрын
I would like to see an Italian video or two in the Noodle Series.
@1tinac3 жыл бұрын
Is there more .. What happened to part 3 and 4 and such?
@michaelmertens8134 жыл бұрын
Making Udon noodles, you should also show how you walk out into the woods and ax the tree for the rolling pin.... :-)
@pink53455 жыл бұрын
Is there a gluten free flour that you recommend to replace the wheat flour?
@levi86864 жыл бұрын
When you said making noodles from scratch I definitely wasn't thinking of the rolling pin too lol
@ozilan72844 жыл бұрын
Can I use cornflour instead of tapioca starch? Is it effective as well?