Comments on: Recipe Quest: Shear-Thickening Starch Noodles http://www.cookingissues.com/2013/04/29/recipe-quest-shear-thickening-starch-noodles/ 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: Paul Adams http://www.cookingissues.com/2013/04/29/recipe-quest-shear-thickening-starch-noodles/#comment-456592 Wed, 28 Aug 2013 14:39:30 +0000 http://www.cookingissues.com/?p=5950#comment-456592 That sounds like it would work. You can also prepare a large batch of the cooked paste, which keeps OK if it’s tightly wrapped in the fridge, and just add bits of it to batches of raw paste as needed.

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By: Tim Lin http://www.cookingissues.com/2013/04/29/recipe-quest-shear-thickening-starch-noodles/#comment-456221 Wed, 28 Aug 2013 10:25:34 +0000 http://www.cookingissues.com/?p=5950#comment-456221 The referenced Chinese website seems to indicate that the cooked paste is simply prepared by mixing hot water with the potatoes starch until it resembles glue. Perhaps the double-boiler can be omitted this way, saving a step?

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By: Gustavo Henrique Ostermann http://www.cookingissues.com/2013/04/29/recipe-quest-shear-thickening-starch-noodles/#comment-413808 Tue, 23 Jul 2013 12:31:42 +0000 http://www.cookingissues.com/?p=5950#comment-413808 Use tapioca (starch extracted from Manioc)… to make translucid, stronger and chewier noodles. ;)

Brazilian use it to make the most amazing (and chewier) cheese bread (“pão de queijo”).

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By: Paul Adams http://www.cookingissues.com/2013/04/29/recipe-quest-shear-thickening-starch-noodles/#comment-357573 Tue, 07 May 2013 15:59:34 +0000 http://www.cookingissues.com/?p=5950#comment-357573 I think holes between 1 and 1.5 cm would be ideal. Let me know how it goes!

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By: schinderhannes http://www.cookingissues.com/2013/04/29/recipe-quest-shear-thickening-starch-noodles/#comment-357342 Tue, 07 May 2013 09:15:34 +0000 http://www.cookingissues.com/?p=5950#comment-357342 Congrats Paul,

for modifining thie awsome recipe so now it is also safe on top of being amazing.

I´ll have to find the ingredients asap in Germany and try it out.

BTw: I will use a spatzle lid normally used to push spacle dough thru with a scraper to make specia knoepfle spaetzle. I bet the holes are just right:

http://www.amazon.com/Kuchenprofi-Spaetzle-Scraper-Stainless-Steel/dp/B000NLLG7C/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1367917987&sr=1-1&keywords=spaetzle+lid

Best Regards
Hannes

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By: schinderhannes http://www.cookingissues.com/2013/04/29/recipe-quest-shear-thickening-starch-noodles/#comment-355250 Fri, 03 May 2013 14:43:39 +0000 http://www.cookingissues.com/?p=5950#comment-355250 Interesting!

Alum in pickles, never heard of that in Germany, but google reveald there are also old German recipes asking for it.
anyways if also found this: http://www.pickyourown.org/picklesFAQs.htm

The section on crunchy pickles and alum reads:

Here’s what the USDA says about using alum in pickling:

Firming agents

Alum may be safely used to firm fermented pickles. However, it is unnecessary and is not included in the recipes in this publication. Alum does not improve the firmness of quick-process pickles. The calcium in lime definitely improves pickle firmness….

So if cucumbers and glass noodles are realted (clearely they are) maybe lime (clacium source) is really worth a try….

Hannes

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By: Paul Adams http://www.cookingissues.com/2013/04/29/recipe-quest-shear-thickening-starch-noodles/#comment-355194 Fri, 03 May 2013 13:08:53 +0000 http://www.cookingissues.com/?p=5950#comment-355194 I like it when you’re schoolmasterly!

“manufacturers illegally used potash aluminum to make noodles stronger and chewier” — if I were in China I’d be in prison.

Alum is (still?) pretty commonly used in pickle recipes here too.

I’ll stick in a disclaimer. I’m going to try an alum-free recipe this weekend.

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By: schinderhannes http://www.cookingissues.com/2013/04/29/recipe-quest-shear-thickening-starch-noodles/#comment-355100 Fri, 03 May 2013 11:18:40 +0000 http://www.cookingissues.com/?p=5950#comment-355100 Hi Paul
I dont want to sound too schoolmasterly,
but I did some more search on the internet:

Alum is illegal in the production of glass noodle in China. (Some ruthless crooks also use worse stuff like lead based bleaches to make glass noodles from corn starch…)

read: http://www.shanghaidaily.com/article/print.asp?id=402015

also this might be of interest:
http://en.wikipedia.org/wiki/Cellophane_noodles
The section on health concerns is´interesting.
142 mg AL per kg of noodles are above the EU health limits. I bet you were higher than that…
Maybe you should mention some of this in a disclamer at the end of your article in case people don´t read the comments. (Sort of a cover your asss operation.)
Best regards
Hannes

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By: schinderhannes http://www.cookingissues.com/2013/04/29/recipe-quest-shear-thickening-starch-noodles/#comment-354004 Thu, 02 May 2013 09:48:23 +0000 http://www.cookingissues.com/?p=5950#comment-354004 The main portion is added at ca. 50°C (ca.120F), so some swelling of that starch also occurs.
This is prolly the reason why the dough has to be forced thru a spaetzle press rather than dribbling it.

But apart from that I totally agree that there are interesting similarities between the recipees and maybe you can find a fuzed version that omits alum and still exhibits this amazing thixotropy…

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By: Blaine http://www.cookingissues.com/2013/04/29/recipe-quest-shear-thickening-starch-noodles/#comment-353628 Wed, 01 May 2013 22:38:42 +0000 http://www.cookingissues.com/?p=5950#comment-353628 It’s not like there is elemental aluminum in alum. I’d be way more concerned about eating sodium and chlorine than aluminum… And salt doesn’t scare me.

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