It's Alexa Lee.

Welcome back.

The Remen Addiction.

Siri's the previously That was all about the super concentrated, you know, super intensely sortie.

So's this one is all about fat, like how to make the fourth element off the perfect bowl of Randy Homa.

But, you know, before we dive straight into recipes and a bit of the blue fridge theory, we need to understand.

First, what is the role off the aroma?

Oil in the perfect bowl off ramen?

Usually it is added at the bottom of the boat, along with the Terry, before adding any broth to it by pulling the savory hot liquid.

Quite frankly, oil well.

First get a few extra layers of flavor and then sit on top of the soup.

And that's the perfect spot to be picked up by the noodles as you slap them recklessly.

Okay, right now, let's make the first recipe exactly making a recipe anyway, season you if you're looking to up your ramen game, but you are lazy, us, then see them Year works just fine.

Simplicities extreme sophistication.

Schism here goes with any bro.

Any seasoning, any toppings whatever is just so vessel.

The first thing I notice is that it's easier to slap.

Quite simple.

The seasoning flavor is quite strong.

You probably wanted just a few drops.

Okay, next oil second recipe is scallion oil, a Shanghai staple chip of a few green onions, and hit them up in a cup of neutral oil that is canola oil right here.

Remove them when they are crispy and night brown strain.

And there you go, scallion.

It's sweet, that is, you know, crispy naughty flavors just behind something very Hold me.

I guess we were using loads of onions of my place.

The third, a rumor.

Oil is schmaltz.

You know that deli staples.

Technically, it's not.

Only it's more likely to be fat, but also I mix it with oil, so it's not fat anymore.

Does that make sense?

Chop up a good amount of chicken skin and fat diesel, just leftovers from a chicken dish I made earlier.

Good to know you really need a sharp knife of this.

Lucky for you, I made a sharpening to tell your very recently on how to get your blood slab in perfect condition.

So you have no excuse.

Then you want to boil everything gently in a non stick pan, along with a bunch off onions.

After about 15 minutes, water would be evaporated and smart will be there.

As I told you, I usually blended with canola oil just so that it doesn't solidified in the fridge.

It's because I've got the chicken flavor that is quite set.

Just go on recklessly, you know, talking about the recipe without no dealing with a greasy dirty theory first.

Okay, so the terms oil and fat are often confused by people, even by me, especially by me that much mostly by you.

What about the two terms are not swept herbal?

They don't mean the same thing, but they're both paths off the lipids.

Let's just have a closer look.

Oil are mostly made out of burn saturated fatty acids, and they are liquid at room temperature.

On the other hand, fat are mostly composed out of saturated fatty acids, and they are solid.

It's not that easy to write on this early at room temperature, and that is a fact in the strict sense, because fact in the common sense or so means lipid just a worthy Spector.

Never mind recipe number four shrimp oil, a stuff I cask.

So again I'm using elective us for this poor eight cup of oil in a saucepan and place it over medium low lows of shrimp shells and a thumb off ginger took those from about 15 minutes or until shrimp stone, almost transparent and then straight.

What a viable in kudo.

It's so much like stuff fights bad.

It's not like Wow.

Okay, Next, I remember our number five cheerio, but not your mama's Giulio Sichuan chili oil.

Unless, of course, your mama come from Sichuan in China, then it's your mama.

Cheerio at two teaspoon of ground Sichuan peppercorns in a hit resistant boat than about 100 grams of chili flakes and one tablespoon off season seats hit up a cup off canola, along with star knees, cinnamon and ginger, sliced until the oil is almost smoke.

Remove spaces and fleet over Chile's.

Let that infuse at least two hours.

I'm sweating already.

That girl is out of this world.

I think it's very good.

I wouldn't see that in each and every bowl off ramen because it's quite before I would love to use that with the shrimp.

Okay, Next, it's at the beginning.

I told you about how to use the over my own.

But don't you be curious about how does it extract flavors from things?

So I think we need to go back to, like water and alcohol.

Oil is a soulful yes, it's the same world as those floor cleaning solution notes that the same you want f Those sylvan are very effective at, you know, dissolving flavors like just stealing those flavors and sneaking them along with, you know, all the way up to your mouth, and that works for all of them.

But oil, as is very specific and convenient tendency to stick to the teeth to coat the mouth and so to extend the experience of flavors.

Okay, recipe number six engine.

I know it sounds way remove gets and Betty's from a bunch of dried engine and cook them in a cup of oil off a low heat along with ginger and coriander.

After about 30 minutes of super low heat, let everything cool down, then a piece of humble and let the whole thing marinate at least two hours.

A quick sniff, very fishy, smoother than just, you know, sleeping it from the butter itself.

I don't know the roundness of the stuff, probably, and it's funny because it's very good that suffering tough.

You know, VAY brings out so much complexity and so much layers of flavor.

Okay, next.

Okay, Final recipe in number seven.

Black garlic all as known as my you a cup of canola oil in it.

Some span a handful of chopped garlic clothes and cook them off a medium low heat until they start to brown.

Now reduced to low and cook further until garlic downs completely black.

It's burnt.

It goes against everything I learned in cooking.

But that's the way to make it.

So transfer to heatproof bowl along with half a cup off season.

Me blamed everything on the high speed.

Don't It's tasting time, Let me tell you, that's the wheels that's good.

Smells like a French dish.

There is something which is slowly dragging me into these bold Yes, please.

This is the one that brings the addiction to the furthest 11.

I hope you enjoyed this episode of the Roman addiction Siri's, and that you did learn a few things along the way.

I don't think that there is one video over on YouTube with seven different recipes.

It's difficult to do seven with one hand like for that.

So in case you missed it, I've got new merch.

It's available in the shops of our own gift.

To be the company and put the link in the description Books down below, in the meantime, is probably a good idea to subscribe if you want to, you know, get shipped the next particular.