Biang Biang Noodles Testing Day 1 (Follow-up)

Testing if refrigerating noodles affect the texture of the noodles when puling

All noodles were

   -boiled at medium/high heat, moderate boil

   -refrigerated for a day

   -taken out of fridge left to sit for a moment before stretching, not as cold but not room temperature.

#4 one with most water added in mix

   -was to elastic and sticky

   -would not keep width when pulling

   -cooked for 1min 30sec

    was underdone and too chewy

    noodles were thin in the center and dough gathered at the edges, inconsistent

#3 less water in mix than 4

   -too elastic and stick, better than 4

   -still too narrow, better than 4

   -cooked for 1min 30 sec

    was underdone and too chewy

    noodles were more even but still too thin in the center and too think on the edges. 

#2 less water in mix than 3

   -was elastic but tight and even

   -stretched evenly when pulled

   -still too narrow but best yet

   -tried holding it between index and middle finger like a clamp, worked better but harder to biang

   -cooked for a little shy of 2 minutes

    texture was nice and al dente, not wiggly like fun noodles

    soft and supple with a slight cut

#1 driest mix of the group

   -was tight and pillowy, elastic

   -even stretching when pulled, the most uniform stretch of the group.

   -split easily and held to a continuous belt

   -cooked for 2 minutes

    texture was wiggly but still slightly al dente

    I think it could be served more cooked or more al dente, diverse.

    decided to eat this one & it was BOMMBBBBB

Biang Biang Noodles Testing Day 1

tonight we begin our journey into the biang biang noodle game with the help of the wonderful and beautiful mrs kang.

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here's the working recipe.

1C FLOUR
1/4C + 1T + 1t WATER

1C FLOUR
2T + 1/4C WATER

1C FLOUR
2T + 1/4C + 1 t WATER

1C FLOUR
2T + 1/4C + 2t

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we ranked em 1,2,3,4.
1 being the driest.

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a successful night, if i dont say so myself!

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CONTROL / VARIABLES
1. ratio
2. sitting time
3. technique
4. cooking time

RESEARCH
1. Gluten
2. How Bread / Flour works. rising, properties, yeast

Day 1

Tonight I began my first night of experimenting with noodle soup. I went with the Taiwanese Beef Braised Noodle Soup. I did not follow any recipes, played it by ear for the first time around, just to get a feel for being back in the kitchen. The most important lesson of tonight was taste – taste everything and critically. Cooking is all about taste (flavors). In this soup went 2lbs of beef shank, kikkoman soy sauce lite, Marukan rice wine vinegar, green onions, chinese 5 spice powder, which is a blend of star anise, fennel seed, cloves, cinnamon and cardamon, bok choy, tomato, onion and chinese rock sugar and star anise.

Observations:
-star anise is licoricy
-Too sweet (sugar, soy sauce, star anise)
-Too tangy (vinegar)
-Meat is tough

Thank my lucky stars that my sister came home with a bowl of the same stuff I was trying to make from Vanessa's. Here are some noticeable differences:
-Clean broth
-Tender meat
-Too much sesame
-Broccoli and carrot - i don't like the broccoli

Conclusion:
-Strain the broth
-Add vinegar and soy later on
-How to tenderize the shank

Lam Zhou Handmade Noodle

After a bowl of the Fried Pork Soup Noodle, I fell asleep on the subway going home and I woke up daydreaming, not about the Fried Pork Soup noodle that I just had, but again, the Spicy Cumin Lamb Noodles from Xians.

Things to think about:
You cannot please everyone