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Alkaline Noodles
Alkaline noodles or alkali noodles are a variation of noodles with a much higher quantity of alkali than usual. The addition of alkali changes both the flavor and texture of the noodles, and makes them feel slippery in the mouth and on the fingers; they also develop a yellow color and are more elastic than ordinary noodles. They are traditional to Chinese cuisine. Various flours such as ordinary all-purpose white flour, bread flour, and semolina flour can be used, with somewhat varying results. The yellow color is due to flavones that occur naturally in flour, which are normally colorless but turn yellow at alkaline pH. Sources of alkali High alkalinity is typically achieved by the introduction of sodium carbonate (Na2CO3 or sodium salt of carbonic acid) into the primary ingredients. In parts of China in which alkaline wheat noodles are common, they are traditionally made with alkaline water from wells. More commonly a mixture of 20% sodium carbonate, which is also an anti-ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Durum Wheat
Durum wheat (), also called pasta wheat or macaroni wheat (''Triticum durum'' or ''Triticum turgidum'' subsp. ''durum''), is a tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production. It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a naked, Wheat#Hulled versus free-threshing species, free-threshing form. Like emmer, durum wheat is Awn (botany), awned (with bristles). It is the predominant wheat grown in the Middle East. ''Durum'' in Latin means 'hard', and the species is the hardest of all wheats. This refers to the resistance of the grain to milling, in particular of the starchy endosperm, causing dough made from its flour to be weak or "soft". This makes durum favorable for semolina and pasta and less practical for flour, which requires more work than with h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potash
Potash ( ) includes various mined and manufactured salts that contain potassium in water- soluble form.Potash , USGS 2008 Minerals Yearbook The name derives from ''pot ash'', plant ashes or soaked in water in a pot, the primary means of manufacturing potash before the Industrial Era. The word '''' is derived from ''potash''. Potash is produced worldwide in amounts exceeding 71.9 million |
Chinese Inventions
History of Science and Technology in China, China has been the source of many innovations, scientific discovery (observation), discoveries and inventions. This includes the ''Four Great Inventions'': papermaking, the compass, gunpowder, and History of typography in East Asia, early printing (both Woodblock printing, woodblock and movable type). The list below contains these and other inventions in ancient and modern China attested by archaeological or historical evidence, including List of inventions and discoveries of Neolithic China, prehistoric inventions of Neolithic and early Bronze Age China. The historical region now known as China experienced a History of science and technology in China, history involving mechanics, hydraulics and mathematics applied to horology, metallurgy, astronomy, agriculture, engineering, music theory, Artisan, craftsmanship, Maritime history, naval architecture and warfare. Use of the plow during the List of Neolithic cultures of China, Neolithic p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Noodles
Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes. The most common noodles are those derived from either Chinese cuisine or Italian cuisine. Chinese noodles are known by a variety of different names, while Italian noodles are known as pasta. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They can also be steamed, pan-fried, deep-fried, or baked. Noodles are often served with an accompanying sauce or in a soup, the latter being known as noodle soup. Noodles can be refrigerated for short-term storage or dried and stored for future use. Etymology The word for noodles in English was borrowed in the 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carbon Dioxide
Carbon dioxide is a chemical compound with the chemical formula . It is made up of molecules that each have one carbon atom covalent bond, covalently double bonded to two oxygen atoms. It is found in a gas state at room temperature and at normally-encountered concentrations it is odorless. As the source of carbon in the carbon cycle, atmospheric is the primary carbon source for life on Earth. In the air, carbon dioxide is transparent to visible light but absorbs infrared, infrared radiation, acting as a greenhouse gas. Carbon dioxide is soluble in water and is found in groundwater, lakes, ice caps, and seawater. It is a trace gas Carbon dioxide in Earth's atmosphere, in Earth's atmosphere at 421 parts per million (ppm), or about 0.042% (as of May 2022) having risen from pre-industrial levels of 280 ppm or about 0.028%. Burning fossil fuels is the main cause of these increased concentrations, which are the primary cause of climate change.IPCC (2022Summary for pol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baking Soda
Sodium bicarbonate (IUPAC name: sodium hydrogencarbonate), commonly known as baking soda or bicarbonate of soda (or simply “bicarb” especially in the UK) is a chemical compound with the formula NaHCO3. It is a salt (chemistry), salt composed of a sodium cation (Sodium, Na+) and a bicarbonate anion (). Sodium bicarbonate is a white solid that is crystalline but often appears as a fine powder. It has a slightly salty, alkaline taste resembling that of washing soda (sodium carbonate). The natural mineral form is nahcolite, although it is more commonly found as a component of the mineral trona. As it has long been known and widely used, the salt has many different names such as baking soda, bread soda, cooking soda, brewing soda and bicarbonate of soda and can often be found near baking powder in stores. The term ''baking soda'' is more common in the United States, while ''bicarbonate of soda'' is more common in Australia, the United Kingdom, and New Zealand. Abbreviated colloqu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fuchsia Dunlop
Fuchsia Charlotte DunlopCambridge University List of Members, Cambridge University Press, 1998, p. 225 is an English writer and cook who specialises in Chinese cuisine, especially Sichuan cuisine. She is the author of seven books, including the autobiographical ''Shark's Fin and Sichuan Pepper'' (2008). According to Julia Moskin in ''The New York Times'', Dunlop "has done more to explain real Chinese cooking to non-Chinese cooks than anyone". Early life and education Dunlop was brought up in Oxford, daughter of (Michael) Bede Dunlop and Carolyn Patricia, née Baxter. Her father, a Corpus Christi College, Oxford-educated computer analyst, is son of Colin Dunlop (bishop), David Colin Dunlop, Dean of Lincoln from 1949 to 1964 and subsequently an Assistant Bishop of Lincoln. Her mother was a sales executive. She attended Oxford High School, England, Oxford High School, a Private schools in the United Kingdom, private day school for girls. She studied English literature at Magdal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Momofuku (restaurants)
Momofuku is a culinary brand established by chef David Chang in 2004 with the opening of Momofuku Noodle Bar. It includes restaurants in New York City, Toronto (defunct), Las Vegas, and Los Angeles (Noodle Bar, Ssäm Bar, Ko, Má Pêche (defunct), Seiōbo, Noodle Bar Toronto, Kōjin, Fuku, Fuku+, CCDC, Nishi, Ando, Las Vegas, Fuku Wall St, Kāwi), a bakery established by pastry chef Christina Tosi (Milk Bar (bakery), Milk Bar), a bar (Nikai), and a quarterly magazine (''Lucky Peach''). Chang has written that the name "Momofuku" is "an indirect nod" to Momofuku Ando, the Japanese people, Japanese-Taiwanese people, Taiwanese inventor of instant ramen. The name means "lucky peach." Chang has suggested it is not an accident that he chose a word that sounds similar to the curse word "motherfucker". History With experience in restaurants in New York City, Chef David Chang opened up his first restaurant in 2004, Momofuku Noodle Bar. It was influenced by his time spent working in Japa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
David Chang
David Chang (; ; born August 5, 1977) is an American celebrity chef, restaurateur, author, podcaster, and television personality. He is the founder of the Momofuku restaurant group. In 2009, his restaurant Momofuku Ko was awarded two Michelin stars, which the restaurant retained each year until its closure in 2023. In 2011, he co-founded the food magazine ''Lucky Peach'', which lasted for 25 quarterly volumes into 2017. He is known for hosting television series about cooking and food, such as '' Ugly Delicious'' (2018), '' Breakfast, Lunch & Dinner'' (2019), '' The Next Thing You Eat'' (2021), and ''Dinner Time Live with David Chang'' (2024–present). Early life and education Chang was born in Arlington, Virginia to Woo Chung Hi "Sherri", born in Kaesong, and Chang Jin Pil, later Joseph P. Chang, born in Pyongyang. Chang's parents emigrated from Korea as adults in the 1960s. Chang grew up in Vienna, Virginia, with two older brothers and one sister. As a child, Chang was a co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Harold McGee
Harold James McGee (born October 3, 1951) is an American author who writes about the chemistry and history of food science and cooking. He is best known for his seminal book '' On Food and Cooking: The Science and Lore of the Kitchen'', first published in 1984'' On Food and Cooking: The Science and Lore of the Kitchen'' (1984) and revised in 2004. Early life McGee was born on 3 October 1951 in Cambridge, Massachusetts, to Louise (Hanney) and Charles Gilbert McGee, and raised in Elmhurst, Illinois. He was educated at the California Institute of Technology (Caltech), initially studying astronomy, but graduating with a B.S. in Literature in 1973. He went on to do a Ph.D. on the romantic poetry of John Keats supervised by Harold Bloom at Yale University, graduating in 1978. Career Before becoming a food science writer, McGee was a literature and writing instructor at Yale. He has also written for ''Nature'', ''Health'', ''The New York Times'', the ''World Book Encyclopedia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lanzhou
Lanzhou is the capital and largest city of Gansu province in northwestern China. Located on the banks of the Yellow River, it is a key regional transportation hub, connecting areas further west by rail to the eastern half of the country. Historically, it has been a major link on the Northern Silk Road and it stands to become a major hub on the New Eurasian Land Bridge. The city is also a center for heavy industry and petrochemical industry. Lanzhou is the third largest city in Northwest China after Xi'an and Urumqi. Lanzhou is also an important center for scientific research and education in Northwestern China after Xi'an. The city is one of the top 60 major cities in the world by scientific research output as tracked by the Nature Index. It hosts several research institutions, including, Lanzhou University, Northwest Normal University, Lanzhou University of Technology, Gansu Agricultural University, Gansu University of Chinese Medicine, and Lanzhou Jiaotong Uni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sodium Metabisulfite
Sodium metabisulfite or sodium pyrosulfite (IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite) is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium metabisulfite. It is used as a disinfectant, antioxidant, and preservative agent. When dissolved in water it forms sodium bisulfite. Preparation Sodium metabisulfite can be prepared by treating a solution of sodium hydroxide with sulfur dioxide. When conducted in warm water, Na2SO3 initially precipitates as a yellow solid. With more SO2, the solid dissolves to give the disulfite, which crystallises upon cooling. :SO2 + 2 NaOH → Na2SO3 + H2O :SO2 + Na2SO3 → Na2S2O5 which yields a residue of colourless solid Na2S2O5. Chemical structure The anion metabisulfite consists of an SO2 group linked to an SO3 group, with the negative charge more localised on the SO3 end. The S–S bond length is 2.22 Å, and the "thionate" and "thionite" S–O distances are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
