Wednesday, March 30, 2011

Eggy noodles without eggs, with baked baking soda

I love reading Cooking Issues, and today came across an article that talks about corn and the process used to make tortillas. In that article he linked to a NY Times article that talks about baked baking soda, a stronger base that you can use for certain cooking applications, among other things, springy egg-like noodles that don't need eggs to make them springy. Nice coincidence that I came across this during lent! And also good to know if ever I can't find any kansui (see under noodles) in Chinatown to make noodles for my tonkotsu ramen!

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