Can you Really Make Ramen in Only 10 MINUTES?!?! Let’s see how Gordon Ramsay’s 10 min Ramen turns out!
Also, turn on the subtitles for a laugh! 😂
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Jamie’s Ramen: https://youtu.be/feXkOeg0mx4
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Jamie Oliver's Ramen: https://youtu.be/feXkOeg0mx4
Nick DiGiovanni's Ramen: https://youtu.be/EQhhd7qW71w
Nigella Lawson's RAMEN: https://youtu.be/cqXO7pmg2zs
Here we get to hear how Uncle Roger believes his mom could beat up Gordon Ramsay.
Good luck, mom! Even better, good luck, Roger!
Third time I watched this and I laughed so hard. My kids watched and cringed. They started expecting my mother to rise from the grave and batter Gordon with her chopsticks and then go after Uncle Roger for swearing.
I'm surprised that nobody said, that Gordon is using eggs and egg noodles in "vegan" ramen…….
I've been making family meals from scratch for over 40 years, so I maybe could pull off the actual preparation in a little over 10 minutes, but I would spend a least 5 minutes getting out all the ingredients before starting and another 30 minutes cleaning the kitchen afterward, so I think Gordon's video is a bit of a cheat.
Cauliflower might have good texture, but texture is only half the dish, texture wont do much if you have nothing to actually taste.
Egg noodles,….not vegerarian,……?
i watch alot of ramen making vids and they add seaweed paper as the finale…I did not understand the logic of adding them while boiling
You say you can not expect more! But why even doing it in 10 min! You can do all bad in 10 min! or?
Actually… Considering the 10-minute time frame, egg noodles are quicker than wheat, or even buckwheat, noodles. Also making tare and broth in 10 minutes from scratch is pretty much, or near, impossible.
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.
I would still eat Gordons 10 minute ramen. Not the worst I have seen. 😂
Uncle James, do not waste food by testing other people's foolishness. Make great food that tastes good. (In my uncle R voice)
ah, yes, they switched the chemicals they use, in a process known as "chemical wack-a-mole". due to immense corruption and incompetence, fda doesn't test anything, they ban things when producers tell them "okay, this particular chemical compound is toxic, and shouldn't be used anymore". but they only tell that to fda, after number of lawsuits becomes so large, that is no longer more profitable to continue producing the thing and paying settlements. then they switch to basically the same compound, just slightly modified, and it's no longer banned, and they get like 10 more years of selling products pretending it's safe again, while it really isn't. I mean, teflon, is a nonstick material, how in a world do you make it stick to the pan? by using very particular chemistry. you can't really deviate much from that, all chemicals used in it are going to be sufficiently similar, completely foreign to human and animal biology, and biology of microorganisms, duh, so there's nothing to degrade them, so, they for all we know, last forever. they then slap the label "this or that thing free" and don't tell you that they replaced the old toxic chemical, which they are now telling you their products is free off, with basically the same chemical that does the exact same terrible things. the moment you see a product telling you it doesn't contain something, put it back on the shelf. it's a code word that it contains something else, something potentially even worse for you. you see food item that claims to be 0% fat? put it back. there are only 2 things in this word that we ppl recognize as carrying taste – fat, and sugar, and if something is fat free, it's stuffed with sugar, or it wouldn't taste of anything to you. that doesn't mean you'll feel the sweet taste, pickles are full of sugar for example, but taste is irrelevant, biological effect it has on your body is what matters, and your body is built to run on fats, and only run on sugar in the dead of summer, but we now eat and drink sugar all the year round, so, just buy the full fat thing
For all ur Canadians please make a big mouth watering Poutine!! 😊🇨🇦
Use tempe better
Gordon started to respect Vegetarians after Vegans became a thing.
10 minutes for ramen instantly made me pretts sceptic. starting the video i thought with a good basis of dashi already prepared, it may work to get at least something "acceptable". now it happens that he doesn't even had a dashi and since he goes the vegetarian route, he needs to skip the bonito-flakes that are usually needed. so he loses a looot of flavour on the umami side. sure: the shrooms, miso and fake-kombu-nori (WHY?) adds some, but there is no way to make a ramen out of this that is worth it's name. when gordon put a lot of effort into the cauliflower (i can see why he does that), i thought he could squeeze some taste out of it into the ramen (and cauliflower is absolutely capable of doing some magic to add taste!), but then he only used it as topping. and again: even if not: the time couldn't do it.
to rogers take on cauliflower: here i disagree a lot (in everything else i back him up), but even if cauliflower may not be that original in this dish, they can add a lot of flavour and i also disagree absolutely on his opinion to it's stem. i usually use it too for different textures and it's tasty too. in levantine cuisine, they are valued high for their diversity for a good reason.
back to the ramen: things like the wrong noodles or the green onion that was sliced for mammoths, are at this point not gamechanging anymore i'd say 😉
i don't know why some good chefs do this. i am sure gordon is a good chef, so: where is the benefit in messing up ? some dishes are not meant to be "10minute dishes" and that is fine. who needs a 10minute ramen or a 10minute boeuf bourguignon ?
He didn't make the dish in 10min there are lots of cut
I do not think or believe that Gordon is honest when he tastes the soup and says that it is delicious. It looks watery like hell.
vegetarians are lovely when they have been bbqd 🤣
Why bother making it faster if it doesn't taste right? Plus it's definitely not the same. You don't call hotdogs a porkchop. Being lazy is not the way to cook.
Gordon Ramsay definitely made this because of Quebec pro-vegan activist Kadie Karen Diekmeyer. She bullied him for being a meat eater and called him a bad father for having his kids eat meat, and she hates it. Scientist and YouTuber Mark Rober did a better vegan video than Kadie Diekmeyer ever will, and recommended people to try it of they want to.
We Canadians apologize cor Kadie Karen Diekmeyer for being a bad example.
I was a vegetable hater as a child, yet my favorite veg at the same time was cauliflower! Aaaay yauaa.. 😂
Its not ramen anymore. Its just bland miso soup with egg noodles.