50:28to a sauce consistency i think
50:29You can just tell, its a gradient
50:30there's a point where soup becomes stew
50:30I like ramen when you drain the broth and mix in a spoon full of mayo before adding the seasoning
50:38Buldak noodle bakes are delicious
50:41Theres alot to it sometimes
50:41gotta have the oil slick on your broth
50:45Is it collagen? :pot_of_food:
50:45soup becomes stew when the volume of the ingredients is equal to or greater than the volume of the broth
50:50is a bowl of cheerios soup?
50:53When it becomes thick enough to have the viscosity of syrup
50:56Its a noodle dish it isnt a soup
51:01At what thickness does it go from a brother or soup to a sauce?
51:11Jjampong is a noodle soup
51:15this seems very arbitrary
51:16jjajangmyeun is noodles with sauce. it's like spaghetti
51:17@dustin yes!! mayo and ramen is goated. i learned that from my latina ex
51:20sauce is thicker than broth
51:22ketchup is a non newtonian fluid
51:22sauce go on dry, dry go in soup
51:27you can freeze broth for later?
51:27@Jakal_205 Sauce implies an emulsion
51:37@Jakal_205 there's no emulsion in soup broth
51:37sauce is kinda like a concentration of an ingredient is high i think
51:42zhajiangmian has the word sauce in the name
51:47What are the really thick noodles? That one is good
51:50you can remove the broth from ramens and still eat it like noodles
51:53Some of these soup names just be sounding like Mortal Kombat character names
51:53gravy with stuff in it?
51:55Is mayonnaise and instrument?
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