Hot answers tagged noodles
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"Al dente" is used to refer to food cooked so it is still "firm to bite" but not soft
This is very important to pasta which should be removed from the cooking liquid just before it has fully cooked through, as like most foods, it will continue to cook after being removed from the heat source
Always gently stir your pasta every minute or so while cooking to ...
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If your noodles are mushy, then you're overcooking them. Vermicelli take barely a minute or two to cook in already-boiling water. Egg noodles take a little longer, but either way, trying the noodles as they start to loosen up is the best way to ensure the right texture.
Remember, you are going to be cooking them again when you stir fry them, so they should ...
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In addition to the reasons covered in other answers, some pasta dishes with sauces including cheese actually require using some of the cooking water in order to turn out correctly.
In these cases the starch in the water coats the proteins in the cheese and prevents them from binding to the cheese's fat which would otherwise act as a sort of glue as it ...
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I always reserve a bit of pasta water to add it to the pan. The reason is simple: if you drain your pasta and add it to the sauce the pasta will suck up all the sauce and become a bit dry. Adding the pasta water ensures that your pasta will remain moist. Also yes, it helps thickening the sauce (this does not necessarily apply to tomato sauce).
Now, let's be ...
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From the point of view of someone who used to work in a Chinese restaurant, we used to prepare vermicelli which are really thin rice noodles by soaking the uncooked dry noodles in cold water for about 1 hour or until it is flexible. We then can store this soaked, but uncooked noodle covered with a plastic wrap in the refrigerator for several days. They don't ...
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Im new to the site and I wish I could make this comment not an answer but I don't know how.
Hand pulled noodles uses cake flour with less gluten and baking soda to reduce the gluten even further.
http://www.youtube.com/watch?v=Ze2SphqrWyg&feature=g-hist
http://www.youtube.com/watch?v=nBSTSKY_DQs&feature=g-hist
If you are hand kneading its ...
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Harold McGee tackled alkaline noodles a while back. He found that baking baking soda actually changes it from sodium bicarbonate to sodium carbonate. This is a reasonable substitute for the kansui called for in alkaline noodles and can be substituted 1:1 in recipes. The noodles may not get AS yellow as they would with both alkalines present in kansui but ...
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I know this is quite an old thread, but Mi Goreng never gets old so here's my method:
Empty the seasonings (all of them) on to a plate, add the noodles to boiling water and about half way through cooking (about a minute or two) add a cracked egg. By the time the noodles are cooked (which is as soon as they lose their wriggly shape) the egg is also cooked ...
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Kansui is a mixture of sodium carbonate and potassium carbonate, both alkaline. Since lye is also alkaline, it could serve a similar function in the dough but it would depend on the relative strengths of their alkalinity.
Specifically, alkaline water interfere with enzymes in the flour and thus inhibit the development of gluten, allowing for the dough to be ...
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The basis for any sort of Japanese soup dish is going to be dashi stock, a stock made of fish and seaweed. It has a much lighter flavor than chicken broth, so you might not have identified it easily. You can buy it in a powder form for convenience, and it can be sprinkled into other liquids rather than reconstituted.
This recipe is for soba with a dipping ...
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I agree with the first answer. If they're going mushy or sticky then they're over-cooked and/or are not being washed after cooking.
Cooking noodles and spaghetti isn't just a question of dropping them into boiling water and timing them, you have to understand or know when they're 'al dente' or 'just' done. Any less is under-cooked, any more is over-cooked, ...
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Based on a bit of goole centric research thekitchn.com: Quick Tip to Thicken Sauces with Pasta Water, Bon Appetit: How to Make Perfect Pasta tip #4, and a few others it looks like a common enough practice to add your starch water to sauce in order to give it a smoother creamier texture thus improving mouthfeel. You'd also be adding flavors from the starch ...
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I agree. Make sure your noodles are not over cooked. I usually wash them out with cold water after boiling and make sure all are separated properly. I am vegetarian so, I use sliced cut white onion, long cut peppers , celery, mushrooms and broccoli. stir fry all veggies with olive oil and once cooked half way, add Soya sauce and chili sauce per taste. mix ...
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I make it all the time with egg. Learned to make it this way while on a tour in Asia.
Here is my method:
Bring water and flavoring to a boil.
Add noodles, bring back to a boil.
Crack an egg in a separate bowl, add some water (a couple tablespoons) to it and scramble it with a fork or chopsticks.
While stirring the pot slowly add in the egg.
Remove from ...
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