46
votes
Accepted
Is pad thai actually Thai?
It's Thai, but it's a relatively new dish as it doesn't date back when the country was called Siam, and it uses Chinese style noodles and preparation (with Thai flavors).
There was a coup against the ...
- 79.3k
19
votes
What can you replace eggs with in noodle dough?
Not all noodles or pasta has egg anyway.
You don't need to substitute, you can just leave them out. You can make them with just flour & water, or optionally add a little oil & salt. The longer ...
- 28.8k
14
votes
Accepted
How to cook spaetzle (German homemade noodles/pasta) without it ending up soggy?
Looking at your recipe I see two issues:
Two eggs plus 1/4 cup extra liquid is likely too much for one cup of flour.
My rule of thumb is one egg per 100g flour (that's the "cheap" version from the "...
- 57.8k
13
votes
What can you replace eggs with in noodle dough?
What you want to achieve is replacing the protein mesh provided by egg albumin. You can mix extra wheat protein/gluten to the dry starch when making the dough if using wheat flour, in the form of ...
- 5,380
9
votes
How can I get the smokey flavour in Hor Fun?
Another option is Smoked Paprika. As Jolene wisely cautions, those liquid smoke products are very strong. And even though it might be "natural" smoke flavor, it can lend a "synthetic" taste to ...
- 2,699
8
votes
How can I get the smokey flavour in Hor Fun?
To add smoky flavor, you can add a drop of liquid smoke.
Do it drop by drop - be careful, it's easy to use too much and not be able to taste anything else. Liquid smoke is actually made by distilling ...
- 58.4k
8
votes
How can I improve my noodle soup?
Chicken breast is bland; you won't get much flavour out of it.
There are a couple of things you can do :
Roast the chicken and onions before to add some depth, you could also use some tomato paste (...
- 20.4k
8
votes
How can I improve my noodle soup?
It’s difficult to make recommendations, as you probably have something on hand to help, but we can’t see what’s in your pantry.
With the limited amount of meat used to make the broth, you may want to ...
- 79.3k
8
votes
How can I improve my noodle soup?
Most of the [I hesitate only slightly to call them clickbait] recipes for chicken noodle soup using only a chicken breast make up their entire flavour profile using ready-made stock. The chicken ...
- 28.8k
7
votes
How can I separate fresh rice noodles that are stuck together?
I think those are chow fun noodles, cut them to the desired size if not already cut, soak it in cool water for about 7-15 mins then hand unroll them. That how I was taught anyways.
The packaging ...
- 1,319
7
votes
Why isn't "pasta" water salted in Chinese cuisine?
All the Chinese noodles that I have ever cooked were made from salted dough, while Italian dried pasta was made from unsalted dough. Hence the difference in cooking methods.
As per Wikipedia:
...
- 563
7
votes
Why can't one reheat wok noodles?
The "do not reheat" is standard text on food that's already cooked (like these noodles) with the expectation you'll cook it again. So they expect you to reheat once by stir-frying, then not again. You ...
- 43.1k
7
votes
Is there a difference between boiling water and almost boiling water?
There are two main differences, obviously: five degrees, and no boiling action.
As Cascabel mentioned in a comment, dried pasta will "cook" even in water that's well below boiling ...
- 26.1k
7
votes
Accepted
Can I mix food grade lye (sodium hydroxide) with water to make kansui?
80% potassium carbonate, 20% sodium bicarbonate at some concentration https://omnivorescookbook.com/kansui is likely to behave very differently than your sodium hydroxide.
Kansui is probably strongly ...
- 11.7k
6
votes
Accepted
Why should I bake baking soda for making ramen noodles?
Baking turns bicarbonate of soda into a weak form of lye - sodium carbonate, as you said. It basically makes it a stronger alkali. The actual baking process is safe, but the resulting lye is an ...
- 43.5k
6
votes
Is pad thai actually Thai?
It is Thai.
Pad thai has its origin from chinese noodle. It can be found every where even outside tourist area. Actually you can find it anywhere in the country. It is definitely not a new dish ...
- 207
6
votes
What are ‘fresh noodles’ in a salad
Fresh - as opposed to dried.
Specifically in the UK, 'noodles' can only be Chinese/South-East Asian. Pasta is pasta, it is never called noodles over here, so we don't have the confusion the US has ...
- 28.8k
6
votes
Accepted
Why remove the vegetables from vegetable stock?
The point of stock is to extract the maximum flavor from whatever you are using, be it bones or vegetables. Once extracted there's not a whole left, which is why you don't boil stock bones over and ...
- 74.2k
6
votes
What can you replace eggs with in noodle dough?
In Crossroads Cookbook, Tal Ronnen replaces eggs in Italian-style egg noodles with a combination of tofu (for protein and texture) and red palm oil (for color and fat), per this recipe. I have not ...
- 58.7k
5
votes
Accepted
Why is Tsuyu sauce for cold Soba noodles served on the side?
The simplest reason is texture. The point of cold soba noodles is to taste them at the ideal texture for soba.
In a party situation, I've served cold soba with pre-mixed sauce, and there's a variant ...
- 9,352
5
votes
How can I make curly rāmen noodles from scratch?
Inspired by Claire and the Bon Apettit team I did a bit of research and found the following.
Silicon flaps attached to the noodle cutter is one way to get the curly or wavy ramen noodle.
You can ...
- 151
5
votes
What does al dente really mean?
If you make fresh pasta like we do in Italy you can't cook it al dente - it is already too soft.
I don't know who invented the term, but it just a guideline for how much you should cook dried pasta ...
5
votes
Turning regular noodles into no-boil noodles
I make lasagna without boiling the noodles all the time! I have also made other noodle casseroles without first cooking the noodles. If your sauce is "wet" enough or if you add a little extra water to ...
5
votes
How can I get the smokey flavour in Hor Fun?
While the some of the other answers point to liquid smoke or actual smoke,
I would suggest that the flavour doesn't primarily come from the smoke generated by the fire/stove, but by the wok, the oil ...
- 11.2k
5
votes
Accepted
Why is my Buckwheat soba noodle dough crumbling?
The crumbly texture is, apparently, quite common when working with an all buckwheat dough since it doesn't develop gluten - one of the reasons why many home-made soba noodle recipes use a percentage ...
- 11.7k
5
votes
How to properly mix cooked noodles and vegetables?
I'm assuming you mean cooked asian noodles and not Italian pasta as the two problems are different. One thing is to make sure you are boiling the noodles in plenty of water as this will reduce the ...
- 74.2k
5
votes
Pasta dough for orecchiette
Orecchiette is frequently made with two parts semolina flour to one part AP flour, and one part water. You can find multiple recipes online. So, I would begin your troubleshooting with a recipe that ...
- 73.1k
5
votes
Using cheese in noodle dishes
My friend who was in Korea for a few months said that they are obsessed with cheese. It's not a traditional ingredient, but in modern cuisine they try to introduce cheese to some of the dishes - I ...
- 51
5
votes
How can I improve my noodle soup?
One chicken breast for 3 liters of water is hardly enough to make a flavorful broth. You would either need more chicken or other vegetables (carrots, celery, sweet potato, parsnip, whatever you like), ...
- 2,248
5
votes
Accepted
How can I improve my noodle soup?
Based on your recipe, things I would change:
Instead of boiling, bring the water to a boil, then immediately drop to a simmer. Cooking things too hot too fast almost always results in degradation of ...
- 1,687
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