RAMEN SCHOOL #1 | How to Make Basic Ramen Broth | Chintan Clear Soup

[@lynvitto2141]

When he said “Welcome to Ramen School.” I literally felt grateful, feels like I received a present 🎁.

[@thewiseoldowl9178]

FINALLY - a youtuber that actually breaks down the ramen process. I can actually learn how to do this!!!

[@tofu_golem]

Alex French Cooking Guy had a great series on making ramen at home.

[@thetipsycookery8268]

Definitely a deep dive into the ramen process

[@floridaesq]

✊🏻

[@thewiseoldowl9178]

@@tofu_golem does this person have a youtube channel?

[@georgec8501]

Exactly what I was thinking. This is amazing!

[@shiawaseninare8287]

How is this free? That's so generous of you! Thank youuu!

[@thewalmer7942]

Yet it also is ad free so far. Absolutely fantastic.

[@grangewallis]

Agreed! Not to mention the production quality!

[@roadtrip5643]

shhhh be quiet.just watch!

[@KkKk-bz5vx]

like every food video

[@christopher152]

Well the quality of this video is not like every other food video

[@enriqueperez9679]

Hi this man is an Australia Masterchef champion!!! That’s why he explains so well.... 👍👍👍

[@matanai8883]

Aaaaa seriously? Which season?

[@user-name3366]

@@matanai8883 back in 2009

[@dioilham8781]

interesting

[@scalpelsword2642]

According to some news, his masterchef finals episode was the most watched TV show in Australia ever that didnt involve sports.

[@seantwentyfour471]

Never in my years of learning (school, college, tutorials) have i experienced such an amazing mentor. Caring for what he cooks with passion and explains with such emotion in an easy-to-follow format. I have replicated this finally and it was perfect! Thank you, Sensei.

[@loneryouth]

this guy has to be one of the most adorable and likeable persons on this planet ever

[@thestarvingartiststudio]

exactly how I felt!!!! You are so right!

[@mahoame]

I agree

[@nabeelshakeel3989]

Same thought....!

[@squab154]

It's amazing to me how complex and meticulous ramen preparation is, although it's essentially considered a fast food in Japan. I spent some time in Tokyo this summer, and the ramen shops there offer an incredible variety of ridiculously good dishes for under 10 USD. Also worth noting many shops are owned and run by true masters of their craft, all while remaining accessible to the working classes. It's just the best!!! Thanks for showin' us the basics Adam :-)

[@DobromirManchev]

Man, i totally lost it and LOLed at work at 10:16 when after 10 minutes of meditative talk and sweet music the dude took out that orc shaman cleaver and cut the onion in half with it. Most manliest cooking knife i've ever seen, cook on mate! :D

[@edwnx0]

i don't know about Japan and other Asian countries, but that's the basic cooking knife in China.

[@steves9388]

@@edwnx0 And, from my experience, the rest of Asia too.

[@OlegSmirnoff]

And once you cut your ingredients with such a thing you'll never want to miss is ... best thing to chop things...

[@jotarokujo3603]

Nooo it’s absolutely is not. I also doubt any of you have used a nakiri if you think that thing is one. A typical nakiri is about 1/3 of that height. That’s a straight up cleaver. To be fair a nakiri does look like a small thin cleaver.

[@hero88687757]

@@jotarokujo3603 nakiri=Japanese vegetable knife That thing=something around the Chinese cooking knife, which isn't actually a cleaver, more like a bigger, santoku knife that you can use for almost anything, depending on the part of the knife and the technique you use

[@Trynage93]

This shit is masterclass worthy. 50x more informative than any other attempt at teaching ramen on KZbin.

[@moritzgluck1052]

Hi Adam, thanks for breaking down the little steps of making ramen and narrating it with all the cultural insights. I probably watched like 20 Ramen tutorials and made around 10 Ramen broths myself, but this one might be the best one yet. I am looking forward trying it myself! Thanks a bunch again! I just got 2 questions: Do you wash the bones before cooking them? And please make also a tonkotsu ramen episode. This is the one i am struggling most. Greeting from Germany!

[@inisus]

I agree. I also make ramen, and I also learned from the internet, and I found this one to be the clearest. He even adds the Japanese name for the broth (chintan), which nobody else does. They all of course use tare all the time, but for the broth they just say broth or soup. I love his consistency!

[@anonjohnnyG]

Your respect for food and the art of cooking is truly admirable.

[@Heisenberg_SHD]

This person should be on the top. He is spreading his knowledge is the most simplest way possible. Adam Liaw, unlike any other chefs, I've got so much respect for you

[@OMGKITTENMEWMEW1]

I can honestly say that your Teriyaki Sauce has changed my life. Thanks Adam.

[@j11m11a11]

OMGKITTENMEWMEW1 seconded

[@Annie1962]

+1

[@suivzmoi]

this. i've made it so many times since watching that video. i don't even measure anymore, i found out it doesn't really have to be exact..it always tastes great.

[@mariannel3101]

I so agree!!!! I made the chicken wings and it was so delicious

[@akwinter]

I teriyaki everything now and I pity the fools that don’t

[@billschwarz1157]

Came for basic Ramen, left with knowing the meaning of life xD

[@bukquang]

@@rrmcbride555 lol dude try smoking it helps

[@deadman4222]

@@rrmcbride555 well hes taking pride in his craft?

[@andreasilver24601]

@@rrmcbride555 Yet here you are….

[@KubaKrzempek]

Adam, please DO share how you approach keeping the log/journal! :)

[@bikeomatic8005]

I hope there was a measurement taken once the veg was added to have the real picture of evaporation..

[@theroyaldutchlp3636]

@@bikeomatic8005 He actually talked about it in the video, when he was summing up all the numbers @ 15:35 It went from 6,5cm to 8,5cm without the vegetables. When he added the vegetables, it went back up to about 5cm and after simmering it went to 7cm. This would mean 4cm of liquid in his pot has been evaporated during the overall time of the process. Quick note: during both steps (without and with vegetables), he lost (about) 2 cm of volume. 2 cm of volume = about 1,23 liters per step

[@trublgrl]

"I don't need to invite 40 of my close friends around to enjoy this ramen." Why do I believe Adam not only HAS 40 close friends, but that they'd all be there in 20 minutes to share a meal with him?

[@simpson6700]

i'd be there too in

[@gabergabe223]

How about being one of those friends and never getting invited.? 😢

[@ali13w]

I mean I'm not a close friend, but I'd fly across the world to sit with him for a meal...

[@Kylirr]

probably cuz he's a nice bloke

[@etopiapk]

@@Kylirr a fine chap

[@chriswest7639]

An an aussie living abroad. I am loving bing watching you Adam. I remember cheering you on years ago on the telly. Keep up the great work.

[@abdulazeemaminulhaq5312]

Dear chef Adam I have seen this particular video maybe a 100 times trying to find ways to substitute things for example fish and seafood is hard to find where I live and being a predominantly Muslim country pork is out of the question which comes down to my favour if you would be willing to experiment and teach us about using mutton, lamb and beef and their for example goat trotters are a delicacy here but it would be super interesting to see how you would utilize them also cooking them is so much more difficult because they are tougher and sometime cooking times and heat are difficult to manage especially for me. sorry for the very long comment hope you and everybody who watch this video are keeping safe .

[@CrownCrown094]

Hmmm I don't think mutton meat makes it good... I don't know it is just my opinion

[@fillstar84]

Finally, a ramen vid that is not a straight out recipe. Ramen is hard work, but it is more than a dish. Thanks for capturing this!

[@valerudy1490]

Bro, I’ve been having a rough week. This video brought me sooooo much peace. Informed. Engaging. Empowering. Absolutely beautiful video. I hope you’re having a beautiful day. Thank you for producing this.

[@fallenangel3682]

His voice is so wholesome and he feels so helpful.

[@bored_in_chicago]

How have you not blown up yet? Genuinely some of the best quality and most informative cooking videos on the entire internet!

[@Prof9karn]

Bored in Chicago dude won the second master chef Australia he already has “blown up “

[@Amber-dz5rq]

Just found this and I.... I think i'm in love.. with everything about this. I'm so excited for the hours that we will be spending together Adam!

[@DiabloDevilsBA]

What a heart warming guide, most of ingredients are not available in my area so when you say try with what is available in your region it is heart warming :))

[@empathephant]

This is amazing! If I had one request/piece of feedback, I'd love for you to put words on the screen in Japanese/English for some of the foreign words so I can write things down! Thank you so much for your work!

[@paullui1589]

Adam is our National and the world's treasure, he is one of the most enlightened souls, so worldly and humble. From culinary, which leads you down the rabbit hole of, history, philosophy and culture of Japan. Adam will always be my number one choice for my dream dinner party guest list.

[@gustavosanchez1146]

A friend just pinged me this. I'be been doing some "ramen" at home, using some fast methods, but I really want to get to do the real thing. Thanks for such a detailed explanation, you are awesome! Regards from Argentina

[@bubbadeaux1671]

Making stock of any kind is a process that I love. It is the slow simmering of different ingredients. It is the liquid of possibilities! Many are put off by how long the process takes, but actually there is little work in making stock. You stand back, enjoy the smells in the house, the puttering with the skimming, and the anticipation of the end results, that can be made in advance, frozen, and used later in so many dishes. This is a GREAT instructional video! Breaking down the things that make Ramen. Thank you!

[@steveseiler8782]

loving the videos the simple steps to making a good broth for Ramen not once did i feel like i was in school thanks Adam cheers

[@SWN30]

This is a pro, culinary school instructive :) This is by far one of the best videos out there. Not for the exact measurements of ingredients, but for teaching how to navigate the process rather than "follow this exactly". With ramen You can reach a thousand destinations through million ways, and understanding the way is priceless. Instead of "ingredient is ingredient" approach You equip people to handle change, I for one keep the log for years now, simple reason, my suppliers don't always get ingredients of same exact quality, so I test each batch of kombu and other ingredients so i can understand the ingredient first. Amazing that You made this.

[@enriquemendez2892]

What a content bro! I really appreciate your videos, feels like I'm in master class

[@XBachelor-es1dp]

Adam's MasterClass of Ramen your the man bro, I just hate I found this so late.

[@minacd]

It's never too late to learn! I just found him today 😊

[@brucewayne236]

This is such an underrated channel. Thanks for all the information and such great recipes. Looking forward to more Fried Rice Fridays 😃

[@jok512]

Not gonna skip ads. Feel so grateful for you making this content for free.

[@lindiphillips7271]

You are a brilliant teacher, you you have a calming way of explaing the process, I got a lot from you're dumpling course, so I'm looking forward to the Ramen.. Thankyou Adam.

[@deniaridley]

Where have you been all my life?! 😄 Best instruction from a chef I've ever seen; and believe me, I've seen a LOT. I love that he explains WHY we're doing things, which will inform ALL of our cooking. The extra "bites" of the Philosophy behind things are just (as we say in New Orleans)"lagniappe"...that extra-special something.

[@initialsea7144]

Adam, I would love to see more on how you log data when it comes to cooking. I recently found your channel and instantly recognised you from your past endeavours. I was worried you were giving youtube a break and am so glad to see this video. On another note, I have been in a ramen phase at the moment, and this video could not have come at a better time.

[@princesskileyrae]

Wow! I found this video searching for soup bases and am thrilled to have stumbled here! So much content per minute, quickly & articulately delivered, and a breadth of useful tips. Really well done and thank you for all the advice! The metal ruler is genius...

[@alexboorman4092]

If Bob Ross did asian cooking instead of art, I imagine it would be something like this.

[@EveChan1804]

Yup!

[@immortalsofar7977]

Teaching everyday people to have top level skills in a particular dish is the future of cooking "shows." Adam is doing it right.

[@MartinUnderwood]

I got 5 minutes in and already knew this would be a sub. this is an amazing breakdown!

[@igorramos2010]

So, I've watched a loooot of ramen tutorial videos, and this is probably the best. Thank you

[@jessp4805]

Great video Adam! I look forward to your future Ramen school videos. I would love to see a Tonkotsu Base recipe 😊

[@Elisheva333]

All that I want for Christmas is my Liam cookbooks, recently found your training videos and all that I have being doing is preparing the chili oils, aromatic sweet sauce, broth, mixing them and is the best Asian food we have ever tried at home, we have been all over the city looking for great noodles and our best is raki raki restaurants but this recipes of yours are by far the best flavors, home made... I have read oriental food since I was 12 years old and Adam Liaw is the best, I'm nothing but eternally grateful to God for finding him and his discipline and love for cooking, love your voice and your calm manners in the kitchen that makes the cooking even more pleasant, very inviting to try Asian cooking

[@JohnDoe-jp5py]

I'm so excited for the noodle episode!!! I'm hoping you show us how to make the noodles from scratch :)

[@karl42-73]

I read so many articles trying to understand the basic idea of ramen and how to do it - But they more or less just confused me even more. Your explanation is sooo valuable - I can‘t thank you enough! Now I‘m getting more and more of the whole idea and I am happily looking forward to try again :)

[@scottharmon709]

I thought the first rule of Ramen School is that no one talks about Ramen School? Seriously, I can't wait to try making my own ramen.

[@SoCalCaitlin14]

You’re such a great teacher! You cadence in the way you speak makes the learning/knowledge you are conveying very clear

[@rezapratama8609]

This is it...! This is a real food science! Seasoning by real measurement, not "feeling" bs! I love your channel! Insta subscribe!

[@KkKk-bz5vx]

Jesus, it's just a broth :p

[@rezapratama8609]

@@KkKk-bz5vx at this point i dont know whether you are serious or just joking. Soo... Meh?

[@KkKk-bz5vx]

​@@rezapratama8609 It's a simple broth, and You're acting like he reinvented the wheel. 'Food science'? Come on... :)

[@darkchocotony3391]

I love your accent, Adam. And the way you talk! This is one of the most engaging food videos ever. Clear, straightforward, pleasant. Thank you.

[@ohhnobb]

"You learn a lot more about how to actually cook". that makes me so happy hearing that

[@BoomerGamerFromPH]

So much effort has gone into this video. All the information and the knowledge you get in a 20 minute video is priceless. This channel deserves to to have 10 million subscribers in the next few years or so.

[@TNUni167]

You could also pressure can the broth in jars and it'll last months without refrigeration.

[@KarlKnutson0615]

You are an extremely good teacher. But, more than that, you are a beautiful beautiful human. I can just tell that you are a kind and generous soul. Thank you for this! The world needs more of you.

[@alexo382]

I like the scientific approach! Measuring, weighing and writing down every variable gives you much more control over time :D

[@Babette1986]

I was lost but now I've been found by one of the most relaxing cook masters ever. I humbly now down before my master so that I may learn

[@graysaltine6035]

I have been a professional cook for 10+ years across several continents and I know when someone is legit. You have to really sift through hundreds of omelette-murderers, clickbaiters and other assorted foodtube grifters to find a channel like this one - one with genuinely useful and authentic techniques delivered in an utterly unpretentious manner. Kudos dude you really have a quality channel here. No "I try to make spaghetti using a spork and a toaster oven - here's the result!" or " 5 quick and easy steps to gluten-free, dairy-free, flavour-free mac'n'cheese!" just a rock-solid tutorial that anyone can learn from whether they "can't boil an egg" or they've worked for years in every kind of restaurant imaginable. I would recommend this channel to anyone interested in understanding Japanese cuisine.

[@thomashounsome7737]

Your ability to explain the complex in a simple mellow manner is a joy to watch. Thank you for sharing your knowledge.

[@shookstylez]

You are a huge inspiration. Thank you for doing this absolutely awesome.

[@MilchoMalefic]

Adam this is just unbelievable how you can share your complex knowledge with us and the fact that you are writing down every ingredient and every aspect of the process, it really makes you a professional. Bless.

[@Livin-86]

This video made me a subscriber to your channel. It's perfectly explained steps, simple instructions, and a friendly inviting host. Thank you for your time and effort.

[@MyBoomStick1]

I’ve been on a mission to make amazing ramen from scratch for a few weeks now, how did I just discover your videos. SO HELPFUL

[@hannahabrahams8015]

Oh, so excited for this! Your recipes are always so yummy! Consider sharing your ramen journal? 🙈

[@AnimeReference]

I love these series. The way I teach myself how to cook is to pick a dish and repeat it every week until I really get a feel for what I'm doing. Then I start riffing off the recipe in a similar way to how you're going about it (though I haven't been keeping a log). The downside is that I can only cook a few dishes, but I find that changing it up more often leads to me being a bad-to-mediocre cook forever.

[@AndySa92]

I would be highly interested in a vegetarian version of Ramen and how to achieve a similar umami flavour in them. Thumbs up for the philosophical approach!

[@noelwright1165]

Easily one of the best cooking shows on KZbin and I reckon the most informative

[@conversationswithkat5710]

This is amazing!!!!!!!!! I'm so excited for the future videos!!!!! Thank you so much for sharing this!!!! 😋🤤🍜

[@2005jes2005]

The best person to do a beginner's video is an expert. Well done and thank you!

[@katarinaliisberg]

6:43 lol anyone else notice that he cracked the knuckle on his little finger?

[@Porknappa]

oh yes! 😂

[@HarrySKeith]

My 8 year old son said "He broke his finger Papa!"

[@9hundred67]

@@HarrySKeith yeah yeah ok

[@pookemup]

Porknappa has

[@charliechaplin6278]

@@HarrySKeith LOL

[@davids7476]

Wow! Obviously a labor of love.6 hours and that is just for the broth, I was proud of myself for holding out 3 min to steep my "Top Ramen". Now of course I am discussing the difference between coal and a diamond. A good diamond is rare and takes precious time to create. Great Video, thank you for sharing.

[@woedie002]

Interesting video. For dumpling school I was looking forward to your take on soup dumplings :)

[@conversationswithkat5710]

Omg! Yes!

[@flammablewater1755]

I've recently started making my own ramen broth and you can bet I'll be glued to this series.

[@sestrajcic]

Love your ramen school. And your take and videos learning me a lot. Would be so happy if you also could show us a vegan ramen broth if you thing that is possible to pull of.

[@naanamora3282]

I love the way you teach. Your voice is so calm and soothing. Most chefs need to learn a thing or two from you. Screaming at people in the kitchen is a put off for me. Thanks for sharing

[@midei]

An extraordinary lesson. Adam is the best chef and a great teacher. (The music was a bit overpowering though, don’t you think?)

[@michaelm7186]

The music was jarring

[@samcb52]

I was dreaming of going to Japan to learn Ramen, but this generous chef make it possible for free. THANK YOU for sharing.

[@DH-be4ur]

Also, any chance of a vegetarian dumpling recipe? My partner and I do weekday vegetarian, meat weekends. Would love to be able to make our own weekday dumplings.

[@flammablewater1755]

Grated firm tofu is a good replacement for ground pork in dumplings.

[@BuzzLiteBeer]

I know you primarily do Chinese, Japanese, and Malay/Singa cuisine, but Kimchi Fried Rice would be a great addition to the Fried Rice series. Not sure how much Korean cooking you do, but it would be cool to see your take on that cuisine.

[@Magius61]

Thanks for talking about temperature with kombu. Have watched a lot of nice kelp get obliterated on youtube cooking channels. 🤟

[@tommyvanpelt2408]

I really appreciate you taking your time and making this video. So many times videos like this are rushed and a novice can’t follow along. The relaxed pace you proceeded with made me feel as if it’s something i could put together in my own kitchen. Again, thank you so much!

[@whitepunksvevo1343]

My girlfriend doesn't understand why it takes so long when I cook. She should watch this. If not she can have taco bell

[@duyguergun3021]

How someone can not understand why someone needs time in the kitchen? You do everything right :-D

[@JobChapter28]

White Punks Vevo 😂

[@cgillas]

She should feel so lucky to have a boyfriend who can really cook and create a wonderful meal from scratch. Many men don't know how to cook and think grilling is the same as cooking.

[@whitepunksvevo1343]

@@cgillas Yeah, I,v been sent to other countries to cook for billion aires and offered restaurants. but I am actually a musician, thats my real passion. Cooking for people gets to hard. Cooking for her was really hard. she cant have gluten.

[@jotarokujo3603]

Dude, don’t lie. You can’t even get a meal out to your girl without her questioning how long it takes. Nobody would ever let you in a professional kitchen, certainly not to cook for anyone important. I can guarantee you’ve never set foot in a working professional kitchen There’s never a reason to fuck around and dawdle when you’re cooking. It’s literally not possible because the food won’t wait for you. The issue you have with gluten is the real nail in the coffin. If you knew any basics about food you’d realise that gluten isn’t nearly as common or difficult to avoid as people make it seem.

[@randomcracka3]

I used this tutorial serious to make my first "authentic" bowl of ramen that wasn't just me finding things around my house and using them. I had to make a few adjustment, I used shrimp instead of those fish flake things (couldn't find them anywhere) and dried seaweed instead of Kombu (not sure if it is even close to the same or not). With all that said it was definitely the best Ramen that I have ever had in my life, and I'm a ramen head for sure. It ended up lasting me about a week, eating multiple bowls a day. And everyone that tried it agreed it was the best they've had. I'm going to try again soon with better ingredients and a bit more experience. Thank you for this series and thank you for seriously upgrading my ramen game. The next step is learning how to actually pull the noodles myself.

[@mwuuuu]

Nooo Adam! You’ve just increased the price of trotters and chicken feet everywhere... (it was meant to be the Asian secret!)

[@berniecelee5062]

😂😂 hahaha ....yes, I think so too.....great tip , never thought of chicken feet and pig trotters for stock! Brilliant !! I can’t wait to watch whole series... Ramen school. I may not go out for ramen after I learn how to make ramen soup. You are so meticulous, I really , really enjoyed this video ... I too am writing down notes as I cook and tweak recipes , but man ...you are way , way ahead of me in this methodology! Where did I put my metal ruler from my high school days ??? 😃😀 this is your laboratory 🔬

[@Bojoschannel]

We use them here in Mexico a lot too

[@pearlwong4484]

Michael Wu hahaha agree

[@celianeher7637]

Yes, the Caribbean people are also concerned with the potential price of chicken feet and trotters.

[@Tony-wm1oc]

Never been to the south

[@sofiapachon5322]

I'm here just to say: I love you! 😍 Thank you so much for this ramen serie. The way you explain is delightful.

[@silvanstamm8068]

Can you maybe shownus a few vegetarian dishes?

[@lovelessthanthree3]

i have been SEARCHING for EVER for a good video on Ramen, not that the others arent good but i just think Ramen needs more than a 15 minute video . Thank you so much!!! Because of you I am going to get my family to finally try real ramen!!!

[@none941]

Interesting. Your method at least partially contradicts every other method I've seen. Most of them are very long cooked.

[@kittenmimi5326]

Nah man no contradictionn just a different type of stock than say, tonkotsu stock

[@hotsauce7709]

I love to cook...especially Asian food and I watch tons of cooking videos to help me sharpen my skills. But I just discovered your site and it's like being in culinary school. It is detailed, organized, articulate and friendly. Just made a scratch batch of tongotsu ramen and it was okay but I see several things from your series that will definately improve my next batch. Most impressed.

[@Michele-W.]

The background music is to loud for me. But the video otherwise is great.

[@somasvahe]

Hands down one of the best cooking channels on KZbin. Very educational as we learn the secrets behind so we know how to think for ourselves once we start experimenting. Thanks Adam, you`re awesome!

[@Jjmamas42]

Why all his videos sound like the last 5 minutes of church?

[@luciboras]

I love this man method, I think he's the only chef that actually explains the scientific chemistry of cooking.

[@emboe001]

I spent 3 days making the broth, but I forgot to add the philosophy, so I had to chuck it in the bin.

[@MrLifecereal]

I have never run into a cooking show that does a deep dive into process. Holy shit 45 seconds in and I'm pumped! We need more of this!

[@zealandiajpn6275]

Is there anyone who is interested in opening up a ramen shop in nz together? if there is, give me a message. i am originally from Kyushu the mecca of Tonkotsu ramen. I've been cooking in a professional kitchen for more than 12 yrs. and have trained in a one of the popular ramen shop in Tokyo. I am a resident of NZ, and need a business partner.

[@pslashdashueasri3229]

please contact me at 786 384 1341

[@pslashdashueasri3229]

contact me 7863841341 thank you

[@SuperSetright]

Did you find your business partner?

[@stomana1]

One of the very few true ramen tutors in English along with Way of Ramen. Thank you

[@kiranj5245]

Skip to 10 mins if you just want the process and less talk.

[@adamliaw]

If you can't watch 10 minutes of a video just wait until you find out it takes 6 hours to make the soup. 😂

[@michaeltrimble7680]

I have watched this probably twenty times because his voice is so calming and the subject is so fun.

[@karlolim625]

Your broth is a failure. You should blanch the bones and meaat first to remove the blood. Witout doing it your broth will end up funky.

[@NotBCT]

Hate to say it, but yeah, that was a huge WTF moment. Needed to take the bones in cold water, bring to a hard boil for 15-20 minutes, drain, wash off blood, fat, proteins, and funk, maybe even dig some of the congealed stuff out from some of the crannies, then throw bones back into a new pot of water and go from there. If you think you're losing flavors from the blanching, you can roast the blanched bones before adding them to the new pot. Then again, blanching bones is something that most home-cooks don't do, and the they wonder why their broth is kinda funky compared to a restaurant broth/stock.

[@SuperSetright]

@@NotBCT He skimmed the broth at the beginning. Same thing, no need to blanch the bones.

[@anthonyfransen5218]

I found this channel after looking for how to make the pork cutlet bowl. this is my new favorite cooking channel tbh