I’m deaf!!! Please please please either allow subtitles or caption this video. You have a huge following. Why would you disable subtitles?

The scum in the pot is from albumins from the blood denaturing and coming out of solution as the stock boils. The reason that roasting the carcasses doesn't create scum is because you are cooking that blood. The reason to blanch carcasses when making stock is to pull out that blood. It's not really effective to blanch it for a short time. If you are good at managing the temperature of the stockpot (as you clearly are), it's not really a bit deal. You want it to be between 92-95 C (and adjust for altitude). This will denature the albumins so they come out of solution and rise to the top. If you get it up to boiling, then the albumin will break down and make your stock cloudy. If you don't bring it up high enough, it will similarly cause the stock to get cloudy. As far as I can tell, there is no difference in taste between having a cloudy and non-cloudy stock, so skimming/blanching is mostly about making a clear stock. You can also do the French consume trick of taking an eggwhite and getting it to drag all the albumin out of suspension. This will create a crystal clear stock, but again, as far as I know it has no impact on flavour whatsoever. This stuff is actually a *lot* more important with fish stocks from heads and gills because there is a *lot* of blood in there. If you want a clear stock, you almost certainly have to blanch it.

Me: I wanna learn how to make ramen Way of Ramen: I will Shoyu

best channel of ramen period.

Hi Ryan, coming here from Hong Kong, and I have a Chinese tip, just in case you're using frozen chickens, to remove the "frozen taste", to blanch it briefly using water with coarse salt, and throwing away that water as soon as it has boiled for a minute or so. Then carry on as usual.

Absolutely came here from that youtube push, my partner and I made tonkotsu ramen for the first time last week and it turned out really great! You definitely helped make everything more approachable and gave great advice about all parts of the process. Thanks so much!

It's so good to see your experimentation and progression in ramen making to learn from past mistakes/balls ups. I'm learning loads from this channel and it really is one of best resources for ramen recipes, tips and hacks. It's properly valuable info. Keep it up and keep safe!

Ramen Test Kitchen! I love experiments like this! Hope you guys are staying safe, heard about the hurricane watch back home (originally from Honolulu)

This channel is great in its purity. Keep up the good work

love how you smack the table when a recipe turns out well! i totally feel you on that. thank you for doing this experiment! it was really concise and informative. will definitely reference for my future chicken stocks (:

thank you for conducting this experiment Ryan! 🤙🏾🤙🏾🤙🏾

The "ordinary sausage" of ramen. You go, man. Someday I'll make some decent ramen.

If you want a pure and stronger chicken flavour soup as your base for ramen you need to make it in a greater quantity. Working with small amounts of water and small pots will mean that the water evaporates to fast and you need to add additional water (which I think is not a good idea). In my experience, when it comes to stock the greater the amount you make and bones you use the deeper the flavour (even when using equal ratios of bones and water). Your chicken bones look good so here is what I would do: Use the biggest amount/pot you can reasonably make (stock can be frozen for later use super easily), don't blanch the bones but try to wash away as much of the blood as you can from the bones under cold water and then start again using cold water and take away all the scum like you did before. I recommend adding chicken feet(blanch for 1 min before using). They add a lot of taste and gelatine. If you have a big enough pot you can use a whole chicken, chicken bones and feet all mixed. For a deeper flavour use slightly less water than 2:1. Add some onions and ginger during the last hour of cooking, this will add some color, a little flavour and mask some of the bad chicken taste/smell. Remove 100% of the fat on top of the soup since it has probably not a nice smell after 6 hours of cooking. Definitely leave the pot uncovered. Just some of my ideas and experiences from making ramen. cheers!

Thank you for these videos! Really excited to make a bowl!

i love how you've taken a singular deep dive into Ramen. food is a universe...one will never ever know enough. truly, you discover, the more you know, the less you know. thank you for helping me.

I just came across your channel, and your stuff is amazing. Keep up the good work!

Something about your quest to learn about ramen is really shonen manga main character, I love it.

Hey, I found your channel by the 'Will it Ramen' kfc video and I'm loving the content! I suggest making more of those type of videos

Thanks for doing this! I hope to someday get the chance to taste all these methods side by side, but it's so helpful to have this video in the meantime

Thank you, great of someone to test different methods. Great video.

So great that you set up a shop!!

Wonderful and honest video. Good job

Nice channel! Will definitely try this some day

Great fallow up! Its great to know what you read and listen to your comments

Thanks for the interesting insights!

Good job on setting up a store with ingredients! I would also suggest for and equipment you use to put Amazon affiliate link in the description. Like the skimmer you have, instant pot, or anything else. Just another way viewers can support you

love your channel! I'm new to ramen but I make a lot of stocks. I usually soak the bones in cold water overnight. It really draws the blood out and lessens the funk. The next day I dump out the water, refill it and just agitate the bejeezus out of it. Ill do this two or three times prior to starting the stock: Agitate, dump and refill. It definitely lessens the funk (wife is super sensitive to it) and speeds up the skimming process. I would also scrub the backbones really well. Blood and organ bits get trapped in the pockets around the spine. After that, I think you would be good to go. Thanks for all of your hard work and experimentation!

Love the vids....i have attempted to make a good stock..my daughters love ramen and your vids I've given me an inspiration to make more of it...thank you...🤘

Man, you've inspired this Texan to make his own ramen from almost scratch. Haven't and can't tackle noodles but everything else I've done on my own. In the middle of hashing out a miso tonkotsu!

Hey, just wanted to let you know the YT algo brought me to your channel and I honestly love the content. Currently baking my sodium bicarbonate to make noodles because of you, keep up the great work! 💙

Btw thanks for the shop!!!

What I have ended up doing fro my ramen, I go to whole foods and buy a rotisserie. I usually eat half of it as tacos and then throw the other half and the bones from my meal into a pot, cover it up with water, toss in a few onions, diced carrot and celery, a few garlic cloves, with some spices and just let it slow simmer for 3-4 hours. I do it with the skin on, pull out the chicken parts and strip the meat to set aside. Strain the goop out of my soup and re-add the chicken and then toss the entire pot into the fridge to set overnight. Because of all the collagen and stuff in the skin it makes kinda like a shreded chicken jam that is packed with flavor and lasts about a week. When I am ready for ramen I will toss a few veggies into a saute pan on high to get some color, add a ladle of my chicken stock with shredded chicken and toss in some chili garlic oil with shoyu, add my noodles, few nori sheets and some furikake on top and I am in fucking heaven. I will also keep the same stock on hand for a quick alfredo, which is just tossing it into a saute pan adding noodles heavy cream and cheese and you have an ultra fast chicken alfredo on the go. I tend to repurposed all most all of my craps into something usable

Nice video my guy

I just found this channel after YT recommend me the KFC video. You have some really high quality videos! Keep it up!

Thank you so much! You've been confirm what I've been thinking about chicken stock. I've tried those 3 way and I agree that the best is the blanched one. But, I have a request... One of my favorite instant ramen is the original Nissin Chikin Ramen. I found out that by adding a roast chicken leg in the stock (or more depending of the quantity you make), it helps to give the typical roast chiken flavor to it... but I'm still working on the seasoning and tare to get the same taste. Can you help me please? By the way, your work and video are awsome. Thank you Mister!!! Maryse (Québec City, Canada)

Thank you for your time. You're doing the wonder of education which is the highest honor of professions in my books.

I am hopelessly obsessed with your channel

Hey, brotha! Awesome video and the shop looks amazing. Was gonna buy some shoyu and miso but unfortunately I’m based in Canada and there’s no option for it. Hopefully in the future!

Almost 100k baby

I have just gone through your video...I too love❤ ramen..I love your video😍 also.you explained it clearly.....

I like how you did all three with identical chicken great job

It's funny that my friend and I were talking about wanting to go to the local noodle (32mins away from home) joint called Ramen Ray. The last time I gone there, they had a master ramen chef from Japan visiting for the weekend. Rare treat and great experience.

Fantastic video thank you very much. If possible could you expand on this video to show how to make the best stock using instant pot (pressure cooker) for those of us short on time/patience. That would be 👍

Thanks to your videos I'm trying to make ramen for the first time! I was looking for a chicken stock ramen and, based by your final opinion, do you recommend to do it with a shio tare instead of a shoyu one? Again thank you for the informative content!

Hi, you mentioned a Japanese noodle machine in your video. Which one are you using?

solid content my dude. I've been trying to make a good chicken broth with my pressure cooker and have been pressure cooking the chicken for 1 - 2 hours... but I just finished reading Mike's (Ramen_lords) Ramen E-Book and realized he suggested only doing 45 minutes.... Let me tell you, those extra 15 minutes make a difference and 45 minutes is the perfect amount of time to get the right flavors. Less is more! Just a friendly tip for anyone who is using a pressure cooker out there. Stick with 45 minutes cooking time, 1 hour is already over extracting flavors you do not want.

I was interested on the shop, but it's US only. Great...

Ever since I got back from Japan, I've been trying to make ramen that tastes the same. It's become one of my favorite foods. Making it takes work and experimentation, but it's worth it.

Someone please explain the importance of kansui and how can I make it myself because I can't find it,so many videos and I'm actually lost

Interesting comment about leaving the stock uncovered, my mum tells me the same thing. But Heston Blumenthal recommends making stock with a pressure cooker to keep the flavour in. I suspect the eastern countries want certain volatile compounds out of the stock.

My man doing the hard work for all of us.

Since you’re from Hawaii, I don’t know how often you get a chance to go to Honolulu, but if you do, there is one “bucket list” Ramen that you HAVE to try. Goma Tei (the Ward Center location, specifically. It makes a difference) makes the BEST char siu tan tan the world over. I’ll bet you the airfare that you haven’t had better. Hands down.

I would like to see you try making stock covered and uncovered, or pot vs pressure cooker. Just to further rule out the cause of the funk.

Before serving, what did you put into the bottom of the bowl? Soy sauce? What kind of oil?

Thank you for this!

I'm a long time lover of this amazing food, but a new arrival in wanting to cook my own. What is the best way to source bone for making stock in the US? I hadn't considered chicken, but I was trying to find swine. I've asked a local grocer or two, but the average grocery seems to no longer butcher there own meats at a level which leaves waste bones of any size. Any constructive advice would be welcome. I also enjoyed your side by side test, very informative. thank you :)

I read somewhere that the scum acts as a debrideant, essentially dredging up all the stuff that clouds the soup. I typically dont skim the scum away, just let it stick to the rim of the pot as the water level drops and then wipe it off with a paper towel, before refilling with water. I do prefer thick cloudy soups though, mayby Im doing it wrong?

I dont know if it is traditional but I have tried making a broth with chicken feet and pork shoulder bones which came out quite delicious.

Hey is reusing chopsticks viable? And if so, do you just wash them like a normal utensil? Where do you store them? (also what is the ramen spoon called lol)

Great follow up! But what would have interested me the most would have been a fourth broth with the same "cheap" chicken from your initial video. Because now you don't know if it was the chicken or the method you used.

Thanks for the video, will definitely try that at home! Any tips for making chicken stock in the instant pot? What settings should I use? Should I start cooking the chicken for some time and skim before putting it in the instant pot? :)

I didn't realize you are in Hawaii. If you are, you should go the the up country farmer's market in Maui and try the vegan ramen. There is a guy that sell it and to this day is was the best vegan ramen I have had. He put in a lot of meticulous effort in all of his topping and the broth is superb.

Watch video. Walk to the kitchen. Remove cover from ramen. Great vid! Always wanted to know the difference between these methods.

Hi, absolutely love your channel and content :) - If you haven't already, Adam Liaw has a short series on ramen that I learned alot from, one of his videos he goes into detail on how to make a great stock, i'd highly recommend his School of Ramen videos.

Great videos! Watched a bunch lately. But do you have one where you use instant powder? Like bouillon? For the cheapest, laziest, poor man kind of ways? Maybe this gives you a „fast food“ style idea for a new video. :-3

Cool video, hope you get a chance to repeat this test in an instant pot to see if that was the culprit

Didn't you make the last one in the instant pot as well? That could have kept in the funk. Looks a lot better. BTW I am having Ramen today. I made Shio, Shoyu, flavored eggs, char-shu, oil and faux Tonkotsu with chicken bones a few pork bones (didn't have many) but also three saved drippings of slow cooked pork shoulder strained into the soup. Broth came out nicely emulsified so i have high hopes. Making noddles as I type, up to the step on it with bag stage. I will see how I did by tonight. Wish me luck.

You deserve way more than right now for this quality of work!

Hey Ryan, I'm about to tackle your Tori Shoyu Ramen. I found your hens, frozen, complete with the same plastic bag at the market yesterday, only mine came with heads. I'm gonna make a few modifications. First, I'm blanching the chickens, BUT, I will be using good chicken stock in place of water. I will be doing this in an Instant Pot, I figure, bring it close to pressure, depressurize, and skim at that point. From there, I'm following your preparation. You did 20 minutes pressurized and about 40 minutes cool down. I've found making stocks, 40 minutes pressure plus 15-20 minutes gives the best stocks. I'll let you know how it goes in a few days. OBTW: love your noodle kneading technique. 2 questions, first, any particular type of sock that you would recommend, and second, just how long do you trample the dough? (The latter is the serious question) Best wishes from Atlanta. David

My method is to roast a whole chicken. Eat it for dinner. Then put the carcass in boiling water for a minute. Change water and then cook for 3-4 hours (add aroma last hour). Then freeze in ice cube trays to use whenever.

Always great content. Now I don't have to do this. :)

Hey just did one attempts with remainings from roadt chicken incl bones... Plus carrots and onion nice 👍

Try making chicken broth ramen I have never had pork nor beef Just love watching your videos

Thanks god you made this experiment. Now I know the method to stick to, cuz roasted chicken bones suck. Nevetheless I've been doing it for years. lol

I have 2 more suggestions. 1- try in instant pot 2-try make it sous vide- so all ingredients in plastic pouch and cook at lower temp . I personally love instant pot stock.

Which countries do you deliver?

Why do I never get scum from my stock? I didn't roast it first nor blanched it.

From what I learn online from another Chef's channel, the typical way Hong Kong chef make broth is to blanch pork, no blanch for chicken (but remove the scum), and to soak beef in water after cutting to let all the blood dilute out (some slow cook beef stock will include blanching but they are usually cooked for 2 hrs and then stay in its own broth for 12 hours warm). Roasting really destroy the chicken's aroma (the "yang" flavor that warms you up, so chicken noodle soup's chicken is never roasted if done right). The best chicken soup is cooked with the chicken skin, as a whole chicken dunk inside the water, before cut up into pieces (expensive).

For under $3 I get a pack of chicken backs that have some meat and fat on them and pressure cook them in the instant pot in some water and that is the basic broth - just add some seasoning as desired. Pressure cook in instant pot on "high", zero minutes, and quick release. Can also do that with fish heads and parts.

We want that video about old noodles machine !

Regarding the thirty second blanching, which to me sounds more like a hot wash, maybe there is something in breed of chicken consumed in Japan or the way that chickens are raised, slaughtered, butchered, or transported that makes it an important step there, but maybe not here. For example, there may be differences in bleeding or the use of disinfectants during slaughter that might explain why such a method is preferred in Japan.

Can you add soy milk in tonkotsu broth if you want to make your broth more creamier without much boiling??

In Poland, we always do the unblanched way for chicken stock, and it works the best. No one blanches, we consider it the taste killer.

I'm experimenting making chicken broth and I didn't know the same method was used to make ramen. I think as soon as I learn how to make noodles I'll make ramen!

Just curious at how good a chicken flavour for the soup you would get from a Poulet de Bresse. Of course, actually being able to get hold of one outside of France would be the issue!

Hope AstraZeneca is paying you in some green negi for the Nexium product placement! ;) Jokes aside, thanks for this very interesting video! Now I'd be interested in a comparison between "fancy" chicken and the "indecently cheap" chicken, as well as simmer versus violent boiling!

Ah yes must get rid of the evil foam-san! 😈😂

The beauty of food is you make things the way you like it. The noodle soups techniques in Ramen, like other East Asians cuisine, is to produce a clear but flavourful stock. They went the extra miles to make sure their chickens are cleaned and have little fats in them with just the right amount of protein to clump together bits that will make the soup clear. Hence blanching, quick boil discard and final simmer without boiling and opening the lid, disallowing evaporated stock from entering the soup. It is the technique my mother and grand mother use, but I prefer my stock with lightly roasted bone for that flavourful Maillard that upsets my family but I personally prefers a fuller body stock with little fat. I also use pressure cooker, which I doubt any Ramen chef even touch, but it cuts down cooking time by more one fifth, while using less water and heat.

Can I buy those products from India?

I used a kg of wings and cooked it on and off for 2 days. That was perfect

Beautiful

4:05 This is how I know you’re a legendary home cook. ♻️

have you tried using pressure cooker to make the stock? try anywhere from 30min to 90mins. preprep same as you done with the vids,

I like blanching first a bit longer. I don’t find it makes a difference for flavour

Can you make a video of how you make your Chiiyuu?

I am not sure why. But i would char them. Super high heat not more than 15 minutes. And mix in some fresh bones. It's something done in a Russian suppe similar to ramen suope

chiyu aroma oil?

We all know whats the best way of making chicken stock. 10g of Lee Kum Kee Chicken Boullion Powder for every Liter of water. You dont need a video for that!

No video ideas today ey my friend 🤭

It would have been great if you had one more stock made using a pressure cooker for this test for the lazy man/woman. Great content none the less!