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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

#31

Post by carlob »

SixSigma wrote: post #17
ZoFreX wrote: post #3

Earlier 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? Why not just make your own fresh pasta, it's not that hard! I have an attachment for my food mixer - so all I have to do is put my dry flour in the mixing bowl until the gluten is developed and then feed it through the pasta rollers. $200 gets you a dedicated machine http://www.pasta-recipes-made-easy.com/electric-pasta-m…

Don't waste your money on electric and get the $60 manual thing.

http://www.amazon.com/CucinaPro-150-Imperia-Pasta-Machine/dp...

Re: How to Ramen-ize Dried Pasta and Rice

#32

Post by ecmendenhall »

The Harold McGee article linked on the right mentions that the alkaline ingredients in ramen noodles are slightly different from baking soda:

>As for the particular alkaline ingredients that are added to noodles, Chinese and Asian alkaline noodles, in general, contain potassium and sodium carbonate, which are not the sort of things that we usually have lying around in our kitchens. They’re carbonate salts of those metals, sodium and potassium. They’re standard ingredients in Asia but not so much in the West.

>However, you can easily make your own version of them by taking baking soda and baking it at a low temperature—200°, 250°F—for about an hour. You take baking soda, sodium bicarbonate, and turn it into sodium carbonate just by that gentle heat. Now, that leaves out potassium carbonate, but I’ve found that when I’ve experimented with it, simply using sodium carbonate gives you most of the effect that you’re looking for in an alkaline noodle.

Would it make sense to prebake the baking soda? I'll have to experiment myself.

Re: How to Ramen-ize Dried Pasta and Rice

#33

Post by Steuard »

tptacek wrote: post #2

To 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…

Honestly, I'm not sure that I get the value here. Is it just the ability to do some of the prep in advance? Why is (2hrs + 4min) better than (10min)? When I'm cooking a meal, getting the pasta done is rarely the limiting factor on any axis: it's dead simple, predictably timed, and requires very little attention beyond an occasional stir.

If you're looking for a different taste or texture and this is a way to achieve that, cool. But what makes the usual way "not optimal"? (I'm very leery of bold claims of revolutionary new cooking techniques based on traditional equipment and ingredients. People have been working to optimize cooking and discover new techniques for the entire history of civilization, and most of the low-hanging fruit has presumably been plucked long since.)

Re: How to Ramen-ize Dried Pasta and Rice

#34

Post by archagon »

surement wrote: post #25
ZoFreX wrote: post #3

Earlier 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? Fresh pasta is not better than dried pasta, just different. You can't get an al dente texture with fresh pasta, for example.

Are you sure about that? When I visited Italy, it seemed that pretty much all pasta was fresh pasta. You could find it in practically every store. Every restaurant served pasta that was fresh and eggy. I'm skeptical that a technique requiring dry pasta would be so widespread in a country that loves its fresh pasta so very much.

Also, my feeling is that the definition of "al dente" is a little nebulous. I've seen it used to mean "the end result should be slightly chewy", but I've also seen recipes where it means "don't cook the pasta all the way so that it can finish cooking in the sauce pan". I get the feeling that the latter is what's more common in Italy.

(But I could be totally wrong about all this!)

Re: How to Ramen-ize Dried Pasta and Rice

#35

Post by aidenn0 »

archagon wrote: post #34
surement wrote: post #25

Earlier quoted context omitted.

> How does the end result compare to forking over the extra $ for fresh pasta rather than dried? Fresh pasta is not better than dried pasta, just different. You can't get an al dente texture with fresh pasta, for example.

Are you sure about that? When I visited Italy, it seemed that pretty much all pasta was fresh pasta. You could find it in practically every store. Every restaurant served pasta that was fresh and eggy. I'm skeptical that a technique requiring dry pasta would be so widespread in a country that loves its fresh pasta so very much. Also, my feeling is that the definition of "al dente" is a little nebulous. I've seen it u…

Going by etymology, I would guess it means the former, as "al dente" comes from "Of the tooth"

Re: How to Ramen-ize Dried Pasta and Rice

#36

Post by tdicola »

Steuard wrote: post #33
tptacek wrote: post #2

To 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…

Honestly, I'm not sure that I get the value here. Is it just the ability to do some of the prep in advance? Why is (2hrs + 4min) better than (10min)? When I'm cooking a meal, getting the pasta done is rarely the limiting factor on any axis: it's dead simple, predictably timed, and requires very little attention beyond an occasional stir. If you're looking for a different taste or texture and this is a way to achieve…

I'm with you, it's just not a big enough time saver to be worth it beyond the novelty IMHO. Also it's way easier to store some dried pasta vs. this hydrated pasta (that presumably has to take up some precious refrigerator space?).

Re: How to Ramen-ize Dried Pasta and Rice

#37

Post by tptacek »

Steuard wrote: post #33
tptacek wrote: post #2

To 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…

Honestly, I'm not sure that I get the value here. Is it just the ability to do some of the prep in advance? Why is (2hrs + 4min) better than (10min)? When I'm cooking a meal, getting the pasta done is rarely the limiting factor on any axis: it's dead simple, predictably timed, and requires very little attention beyond an occasional stir. If you're looking for a different taste or texture and this is a way to achieve…

Yes. It moves and splits the prep, so that the longest part of it is doable far in advance. It removes a timing element from the the finishing of the dish, too; it user-proofs the pasta. Pasta timing is predictable, but requires actual attention to be paid to that timing.

It's particularly useful for risotto, or for dishes like baked mac & cheese where rehydration in boiling water will overcook the pasta.

What's particularly interesting about this technique is that it requires no equipment or advanced technique. Just soak the pasta in cold water. That's it. That's why I'm so effusive about it.

Re: How to Ramen-ize Dried Pasta and Rice

#38

Post by tptacek »

carlob wrote: post #30
tptacek wrote: post #19

Earlier quoted context omitted.

Because it's really messy, involves a lot of counter space, takes a fair amount of extra time, and isn't shelf stable. Making your own pasta is a great idea. Also delicious. But it's like a Sunday afternoon idea. Turning dried pasta into alkalized ramen-style noodles, though, is something you can set up in 4 minutes on a Tuesday night and then on Thursday when you remember you did that setup have for dinner in 3 minu…

> [fresh pasta] isn't shelf stable. You can freeze it. I use something like this [1] to make pasta very often. Ok, making ravioli is something that takes at least 30 minutes (and up to 4 hours if you're making an elaborate recipe for a large party). But you can make tagliatelle for four in the time the water boils. [1] http://www.amazon.com/CucinaPro-150-Imperia-Pasta-Machine/dp...

See definition of "shelf stable". :)

Re: How to Ramen-ize Dried Pasta and Rice

#40

Post by jghn »

tptacek wrote: post #19
SixSigma wrote: post #17

Earlier quoted context omitted.

> How does the end result compare to forking over the extra $ for fresh pasta rather than dried? Why not just make your own fresh pasta, it's not that hard! I have an attachment for my food mixer - so all I have to do is put my dry flour in the mixing bowl until the gluten is developed and then feed it through the pasta rollers. $200 gets you a dedicated machine http://www.pasta-recipes-made-easy.com/electric-pasta-m…

Because it's really messy, involves a lot of counter space, takes a fair amount of extra time, and isn't shelf stable. Making your own pasta is a great idea. Also delicious. But it's like a Sunday afternoon idea. Turning dried pasta into alkalized ramen-style noodles, though, is something you can set up in 4 minutes on a Tuesday night and then on Thursday when you remember you did that setup have for dinner in 3 minu…

"Because it's really messy, involves a lot of counter space, takes a fair amount of extra time, and isn't shelf stable."

This. I have a pasta roller and some different cutters and I really enjoy the fruits of my labor when I do it. However, it's such a PITA that I rarely do it - it's so much easier to throw a box of dried pasta in some water I often just do that.

I suppose that's true of just about everything in cooking but I'd rather skimp here and spend my time making some other component super awesome.

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