Comments on: If We Make It Through December http://www.cookingissues.com/2009/12/12/if-we-make-it-through-december/ The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: Dave A http://www.cookingissues.com/2009/12/12/if-we-make-it-through-december/#comment-2911 Thu, 17 Dec 2009 11:44:35 +0000 http://www.cookingissues.com/?p=2788#comment-2911 I know it.

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By: Dave A http://www.cookingissues.com/2009/12/12/if-we-make-it-through-december/#comment-2910 Thu, 17 Dec 2009 11:41:38 +0000 http://www.cookingissues.com/?p=2788#comment-2910 Howdy Diaana,
For me the pulled noodles are always a little soft (in texture). By bite I meant noodles that have a little more tooth to them. I know Dave Chang likes his noodles with bite (or snap), cause that’s why he got interested in Kansui (alkali solution for making noodles like ramen). Don’t give up on the pulled noodles. The real problem with techniques like that is that there is little detailed technical information available, there are some key “secrets” in the recipe and technique (like breaking the gluten, hydration level, etc), and it takes practice. It is hard to practice if your dough isn’t right, and it is hard to know if your dough is right if you haven’t already successfully practiced! It is one of those techniques best taught by a mentor. I have a lot of things here at the school I’m trying to finish, but I will try to remember to work on the noodles again in the new year.

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By: diaana http://www.cookingissues.com/2009/12/12/if-we-make-it-through-december/#comment-2909 Wed, 16 Dec 2009 06:47:54 +0000 http://www.cookingissues.com/?p=2788#comment-2909 that had some bite?? what does that mean? like spicy? spicy noodles in spicy soup? haha.. that would be a little overkill. gluten has to break huh… my experimenting will continue then. i asked an old chinese man, and he said give up and just slice the noodles from the dough. but i can’t give up that easy… thanks dave a for some insight.

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By: Gregory Amenoff http://www.cookingissues.com/2009/12/12/if-we-make-it-through-december/#comment-2908 Tue, 15 Dec 2009 12:28:15 +0000 http://www.cookingissues.com/?p=2788#comment-2908 Hey Dave, I had no idea you were a merle the pearl fan. I took my daughter whom you may remember to see him in BRANSON Mo. in93. She went backstage alone and hung with the band. I have a great photo of my nine year old with Merle in her gray cowboy boot. Anyway. can you email me directly. I am trying to get in touch. thanks. I have an idea . g

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By: Michael Natkin http://www.cookingissues.com/2009/12/12/if-we-make-it-through-december/#comment-2907 Mon, 14 Dec 2009 21:43:11 +0000 http://www.cookingissues.com/?p=2788#comment-2907 You gotta like that Merle Haggard is his real name too, he didn’t take Haggard just to *sound* like a badass.

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By: Dave A http://www.cookingissues.com/2009/12/12/if-we-make-it-through-december/#comment-2906 Mon, 14 Dec 2009 18:08:37 +0000 http://www.cookingissues.com/?p=2788#comment-2906 Hi Diaana,
We have done some work with pulled noodles cause Dave Chang was obsessed with them for a while. They’re made by overworking the dough until the gluten breaks, which is why they are soft. It does take some practice (I never got good at it). There are a couple of Youtube videos. I’ll try to find them and remember my mental notes. Chang wanted to do a hand-pulled noodle that also had some bite. I don’t think its possible. What do you think?

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By: Dave A http://www.cookingissues.com/2009/12/12/if-we-make-it-through-december/#comment-2905 Mon, 14 Dec 2009 18:02:47 +0000 http://www.cookingissues.com/?p=2788#comment-2905 Awesome.

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By: Paul A. http://www.cookingissues.com/2009/12/12/if-we-make-it-through-december/#comment-2904 Mon, 14 Dec 2009 04:48:29 +0000 http://www.cookingissues.com/?p=2788#comment-2904 Hooray!

That reminds me, there’s a great collection of country songs for kids entitled “The Bottle Let Me Down”: http://www.answers.com/topic/the-bottle-let-me-down-songs-for-bumpy-wagon-rides

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By: diaana http://www.cookingissues.com/2009/12/12/if-we-make-it-through-december/#comment-2903 Mon, 14 Dec 2009 01:59:13 +0000 http://www.cookingissues.com/?p=2788#comment-2903 hi guys. sorry to ask you such a random question, but i’ve been reading your website for a few months now and i love it. i was hoping you can figure something out for me though… i’m obsessed with making chinese pulled noodles. the ones that get pulled and folded and pulled and folded ending with a bunch of delicious noodles. if you can figure that out for me, i’d be a fan of yours for life.

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