We challenged chefs of three different skill levels – an amateur, a home cook, and a professional – to make a bowl of ramen. After each of them had presented their creation, we asked a food scientist to review their work. Which noodles are you diving into first?
6 thoughts on “4 Levels of Ramen: Amateur and more”
Oh my, this was so much fun! While #1 was me at uni (probably less fancy) I’d go for #3! Thanks for sharing 😉
I like the 4th or my style of chicken, shrimp with curry or other asian flavors. Raman can extend into many cultures. Thanks for watching and commenting.
My preference would be the fresh homemade noodles. I would like to try the fish ramen .
There are some great secrets being shared and so think all noodles can be enhanced with special herbs and other ingredients! ☺️👍
I would certainly prefer the third option made from scratch. However, the first option is how I make it because those ingredients are readily available.
Ramen has a lot of potential, especially hearing from the place of its origin and experts. I bet your Ramen taste pro delicious, BlueJay!👍👍
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