How to Ramen-ize Dried Pasta and Rice
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How to Ramen-ize Dried Pasta and Rice
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Re: How to Ramen-ize Dried Pasta and Rice
#2To me, this feels like part of a cooking change we'll remember in 20 years.
We were all taught to cook dry pasta in a giant pot full of boiling salted water, the more water the better. No! Not optimal!
A trivially simple change fundamentally alters the process for the better: soak the pasta in cold water for a couple hours (as far in advance as you like, for convenience). The pasta rehydrates and takes on the texture (but not flavor) of cooked pasta.
Cook it in any hot liquid, quickly (3-4 minutes). Done.
The Ideas In Food book (which is a-m-a-z-i-n-g and nerdy) plays around with this technique in a bunch of interesting ways. But they didn't manage to turn box pasta into ramen noodles. Turns out: not so difficult if you use the modern technique.
This article gets even cooler than making ramen at home. Read it! Strong recommend! Extremely hacker-y!
Also: Lucky Peach is pretty great.
Re: How to Ramen-ize Dried Pasta and Rice
#3To me, this feels like part of a cooking change we'll remember in 20 years. We were all taught to cook dry pasta in a giant pot full of boiling salted water, the more water the better. No! Not optimal! A trivially simple change fundamentally alters the process for the better: soak the pasta in cold water for a couple hours (as far in advance as you like, for convenience). The pasta rehydrates and takes on the texture…
Have you tried this yet? How does the end result compare to forking over the extra $ for fresh pasta rather than dried?
Between this tip and the baking pasta one, my girlfriend is going to look at me very oddly next time I cook pasta.
Re: How to Ramen-ize Dried Pasta and Rice
#4Crazy, I have been experimenting with this very thing since I read about creating alkaline noodles. The texture is not exactly optimal (more chewy/stretchy), at least compared to traditional. Also tried adding small amounts of baked soda to typical home made pasta dough base, with less success (tastes different).
Also inspired me to add semolina flour to my ramen noodles rather than AP which I love.
Re: How to Ramen-ize Dried Pasta and Rice
#5The Ideas in Food guys later played with freezing individual portions these ramenized noodles (which I've been meaning to try for an easy work lunch, but haven't gotten around to yet).
http://blog.ideasinfood.com/ideas_in_food/2014/12/ramen-on-d...
Re: How to Ramen-ize Dried Pasta and Rice
#6To me, this feels like part of a cooking change we'll remember in 20 years. We were all taught to cook dry pasta in a giant pot full of boiling salted water, the more water the better. No! Not optimal! A trivially simple change fundamentally alters the process for the better: soak the pasta in cold water for a couple hours (as far in advance as you like, for convenience). The pasta rehydrates and takes on the texture…
Have you tried this yet? How does the end result compare to forking over the extra $ for fresh pasta rather than dried? Between this tip and the baking pasta one, my girlfriend is going to look at me very oddly next time I cook pasta.
> How does the end result compare to forking over the extra $ for fresh pasta rather than dried?
Actually making fresh pasta is pretty fun…
Re: How to Ramen-ize Dried Pasta and Rice
#7To me, this feels like part of a cooking change we'll remember in 20 years. We were all taught to cook dry pasta in a giant pot full of boiling salted water, the more water the better. No! Not optimal! A trivially simple change fundamentally alters the process for the better: soak the pasta in cold water for a couple hours (as far in advance as you like, for convenience). The pasta rehydrates and takes on the texture…
Seems likely to lower the nutritional value unless you cook with the cold water.
Re: How to Ramen-ize Dried Pasta and Rice
#8To me, this feels like part of a cooking change we'll remember in 20 years. We were all taught to cook dry pasta in a giant pot full of boiling salted water, the more water the better. No! Not optimal! A trivially simple change fundamentally alters the process for the better: soak the pasta in cold water for a couple hours (as far in advance as you like, for convenience). The pasta rehydrates and takes on the texture…
Seems likely to lower the nutritional value unless you cook with the cold water.
What's the nutritional value of pasta? It's pretty much just carbohydrate. Cooking pasta, letting it cool, then re-heating it converts the starch to fibre. Maybe this technique does something similar? If so it's a good idea.
Re: How to Ramen-ize Dried Pasta and Rice
#9To me, this feels like part of a cooking change we'll remember in 20 years. We were all taught to cook dry pasta in a giant pot full of boiling salted water, the more water the better. No! Not optimal! A trivially simple change fundamentally alters the process for the better: soak the pasta in cold water for a couple hours (as far in advance as you like, for convenience). The pasta rehydrates and takes on the texture…
Have you tried this yet? How does the end result compare to forking over the extra $ for fresh pasta rather than dried? Between this tip and the baking pasta one, my girlfriend is going to look at me very oddly next time I cook pasta.
The ramen thing? No. Just found out about it.
Cold water rehydration? It's pretty much our default way of cooking pasta. I roasted it dry last night before rehydrating, until the pasta was a medley of different earth tones. First time I'd tried that. It was extremely cool.
Re: How to Ramen-ize Dried Pasta and Rice
#10Earlier quoted context omitted.
Have you tried this yet? How does the end result compare to forking over the extra $ for fresh pasta rather than dried? Between this tip and the baking pasta one, my girlfriend is going to look at me very oddly next time I cook pasta.
> How does the end result compare to forking over the extra $ for fresh pasta rather than dried? Actually making fresh pasta is pretty fun…
And very very messy.