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
No comments:
Post a Comment