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Kraft macaroni and cheese is made perfectly palatable just by letting the macaroni soak in hot tap water for 15 minutes or so (keep stirring it) Overhydrating until its mush is not a problem because if you are making mac & cheese this way, chances are you're pretty hungry and you will be checking it for correct tendeness. It does taste noticeably ...


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Although the Serious Eats article just mentioned previously is good overall, I believe it wrong about sodium carbonate being responsible for the Yellow color or "hue". Among other things like texture which is why it is principally used, it might fix the dye but it is not the dye. The real problem is the very difficult to avoid Yellow 5 (E102) which the ...


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With a cream-based soup the added starch adds desired thickness. It isn't worse for the soup than adding corn starch or extra flour, and color change would be indistinguishable. Same for a tomato-based soup, or an egg-flower soup. I like robust soups in general, and I think throwing the water out in general is a terrible thing to do to a food product. Any ...


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While the other answers seem to have focused on the eggs, the biggest difference between Italian noodles and many Asian noodles (especially wheat-based noodles, like lo mein) is that the latter are often treated with alkalies like lye-water or alkali salts (potassium/sodium carbonate or sodium bicarbonate). This can enhance any preexisting yellow pigments ...


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Plenty of Asian restaurants in the US do use spaghetti, cheaper. People don't know, and do not notice. Fresh pasta vs. dry pasta does not mean it contains egg. Egg is just an option, rare in the US, more frequent in Europe, no matter fresh or dry. I don't know about stores in Asia. Finding dry or fresh pasta with egg is a real challenge in the US, ...


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I only tried once in Beijing at a noodle class where I did far better at jiaozi (dumplings) than longevity-noodles. Pulling is always going to be a knack that comes from practice but is a bit easier with preliminary kneading/stretching. We pulled and folded -always in the same direction- til dough was glossy smooth, perhaps 15min. (Even had a chance to ...



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