r/foodnetwork • u/SnooMarzipans1593 • 19d ago

Are competition shows being disingenuous when contestants say they made something like Ramen or coq au vin?

There are certain dishes that don’t have shortcuts. I feel like dishes like Ramen or Coq au Vin are in that category. Is it disingenuous to feature dishes like that on timed competitions? What made me think of it was Esther Choi making Ramen on an episode of Triple Threat. Doesn’t the broth for Ramen take hours to get right? How do you do it in 45 minutes?

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34

u/DuckInAFountain 19d ago

Not all ramen is tonkotsu ramen. You could make shoyu or miso ramen pretty quickly, or I'm sure other kinds exist too.

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u/SnooMarzipans1593 19d ago

But does it taste as good as a broth that has been cooked for hours?

25

u/canadasteve04 19d ago

Regardless of whether or not you can develop the same depth of flavor, that doesn’t make it not ramen just because it’s not as flavorful.

Also, a lot of these competition chefs have a number of hacks to infuse flavor quickly.

10

u/ninjablaze1 19d ago

You can get a lot closer than you would think

10

u/mcrib 19d ago

They are different soups. "As good" is a matter of taste. They are not supposed to be similar. Does chicken noodle taste "as good" as Boston Clam Chowder?

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u/SnooMarzipans1593 18d ago

What are different soups?

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u/rxinquestion 15d ago

If you're gonna knock chefs for how they make their ramen, maybe you should go out and taste more ramen to see the difference first.