Ramen orecchiette easy homemade alkaline noodle soup
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Date: 2023-02-02
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Comments and reviews: 14
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Adam, have you tried experimenting with the production of alkaline noodles? I see you have a very wet (for ramen standards) dough and you chose not to slowly incorporate the water and kansui as you normally would to ensure hydration of the flour. Normally ramen dough is so stiff that it's put into bags and stamped on with your feet to combine into a thin sheet before then rolling and cutting. What's the reasoning behind using alkaline noodles here instead of an egg-less pasta? Perhaps you could add a touch of potassium carbonate to increase the firmness?
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Adam, have you tried experimenting with the production of alkaline noodles? I see you have a very wet (for ramen standards) dough and you chose not to slowly incorporate the water and kansui as you normally would to ensure hydration of the flour. Normally ramen dough is so stiff that it's put into bags and stamped on with your feet to combine into a thin sheet before then rolling and cutting. What's the reasoning behind using alkaline noodles here instead of an egg-less pasta? Perhaps you could add a touch of potassium carbonate to increase the firmness?
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Scuba
Only white people will add soysauce to a soup and say it's an Asian inspired dish now. How is adding sugar to a soup Thai inspired? So many other cultures do that.
You can use these ingredients and techniques in new and creative ways without having to throw in a whole culture as a selling point. I think it's cool to try using alkaline noodles in a soup like this, but calling this Italian ramen because it uses alkaline noodles just feels like a white guy butchering my cultures food for a click bait title. I say this as a Japanese American.
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Only white people will add soysauce to a soup and say it's an Asian inspired dish now. How is adding sugar to a soup Thai inspired? So many other cultures do that.
You can use these ingredients and techniques in new and creative ways without having to throw in a whole culture as a selling point. I think it's cool to try using alkaline noodles in a soup like this, but calling this Italian ramen because it uses alkaline noodles just feels like a white guy butchering my cultures food for a click bait title. I say this as a Japanese American.
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jaco
4: 34 I haven't heard of someone insisting you boil ramen separately from your soup. It just makes sense for ramen because typically the soup takes hours of bare simmering a (relatively large) amount of it. Noodles are typically single serving and need a short hard boil.
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4: 34 I haven't heard of someone insisting you boil ramen separately from your soup. It just makes sense for ramen because typically the soup takes hours of bare simmering a (relatively large) amount of it. Noodles are typically single serving and need a short hard boil.
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VP
The chemistry involving acids and bases in the kitchen is very interesting.
You can use baking soda for many purposes like removing some acidity in fresh tomato soup, making bagels, making underripe apple juice safe to drink, etc.
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The chemistry involving acids and bases in the kitchen is very interesting.
You can use baking soda for many purposes like removing some acidity in fresh tomato soup, making bagels, making underripe apple juice safe to drink, etc.
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Adrish
What I admire about you Adam is your fearlessness. Your bravery. Your aptitude for risk. I used to admire another cook for the same reason. Do share your travels and your stories of life. Just like Bourdain did.
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What I admire about you Adam is your fearlessness. Your bravery. Your aptitude for risk. I used to admire another cook for the same reason. Do share your travels and your stories of life. Just like Bourdain did.
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ss4
For anyone wondering about the pH scale being logarithmic, if you raise or lower something s pH value by 1, it becomes 10 times more acidic or less acidic. Every integer on the pH scale represents a 10x change.
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For anyone wondering about the pH scale being logarithmic, if you raise or lower something s pH value by 1, it becomes 10 times more acidic or less acidic. Every integer on the pH scale represents a 10x change.
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1969kodiakbear
So cool. By the way, I have difficulty communicating because I had a stroke in Broca s area, the part of the brain that controls speech. 2/8/2021 but I lived again. (My wife helped me compose this)
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So cool. By the way, I have difficulty communicating because I had a stroke in Broca s area, the part of the brain that controls speech. 2/8/2021 but I lived again. (My wife helped me compose this)
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xBris
I seriously don't understand how somebody like you can accept a sponsorship like that. You used to be all about the science of food, but yet you advertise for expensive urine. I don't get it.
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I seriously don't understand how somebody like you can accept a sponsorship like that. You used to be all about the science of food, but yet you advertise for expensive urine. I don't get it.
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EA
Great video! It reminds me of your legate ear noods which always made me want to make them but tasted bad always. Why my handmade noodle attempts always taste bad is beyond me.
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Great video! It reminds me of your legate ear noods which always made me want to make them but tasted bad always. Why my handmade noodle attempts always taste bad is beyond me.
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The
I'm not vegan, so I'd probably use fish sauce instead of soy sauce because I love the fermented funk it brings. Probably a little gochujang too for the same reasons.
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I'm not vegan, so I'd probably use fish sauce instead of soy sauce because I love the fermented funk it brings. Probably a little gochujang too for the same reasons.
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Pokhraj
This dish feels like a cozy dish for when you re feeling ill or a little down in the mouth. Also, a great way to introduce vegetables to picky eaters.
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This dish feels like a cozy dish for when you re feeling ill or a little down in the mouth. Also, a great way to introduce vegetables to picky eaters.
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Bryce
I think I missed something. Why are we drawing the water out of the baking soda only to then add it into water? Why not just use more baking soda?
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I think I missed something. Why are we drawing the water out of the baking soda only to then add it into water? Why not just use more baking soda?
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Daily
Hi Adam! You forgot to add the dried mushroom to your ingredients list in your recipe. Looking forward to making this later in the week!
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Hi Adam! You forgot to add the dried mushroom to your ingredients list in your recipe. Looking forward to making this later in the week!
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AlexTenThousand
There's actually a name for that kind of pasta, it's called strascinati, crudely translating to stretched out or dragged out!
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There's actually a name for that kind of pasta, it's called strascinati, crudely translating to stretched out or dragged out!
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