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Kansui
Alkaline pasta, alkaline noodles, or alkali noodles, is a variation of pasta with a much higher quantity of alkali than usual. The most common examples are Japanese Ramen noodles and Chinese Lamian. 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. 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 left, Ravioli and "chitarra" or guitar pasta from alkaline pasta Ravioli being made from alkaline pasta and the use of a ravioli press High alkalinity is typically achieved by the introduction of sodium carbonate (Na2CO3 or sodium salt of carbonic acid) into the primary ingredients. In part ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ramen
is a Japanese noodle dish. It consists of served in a broth; common flavors are soy sauce and miso, with typical toppings including , nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen has its roots in Chinese noodle dishes. Nearly every region in Japan has its own variation of ramen, such as the ''tonkotsu'' (pork bone broth) ramen of Kyushu and the ''miso'' ramen of Hokkaido. History Etymology The word ''ramen'' is a Japanese borrowing of the Mandarin Chinese '' lāmiàn'' (, "pulled noodles"). However, historian Barak Kushner argues that this borrowing occurred retroactively and that various independent Japanese corruptions of Chinese words had already led to Japanese people calling this Chinese noodle dish "ramen". One theory suggests that the Japanese mistook the Chinese particles "le" (了) or "la" (啦, a contraction of 了啊) for a "ra" sound when Chinese cooks would announce "hăo le" (好了) to communicate that a dish was complete. The Japane ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Noodles
Noodles are a staple of Japanese cuisine. They are often served chilled with dipping sauces, or in soups or hot dishes.Sakui, S. (2009, July 1st)Somen: Chilled, the Japanese Noodles are a Summer Delight ''Los Angeles Times.'' Retrieved January 9th, 2010 Noodles were introduced into Japan from China during the Southern Song dynasty (1127–1279) over a period beginning around the end of the Heian period (794–ca. 1185) until the early Kamakura period (ca. 1185–1333). Japanese noodles '' Ramen'' are thin, wheat-based noodles made from wheat flour, salt, water, and ''kansui'', a form of alkaline water. The dough is risen before being rolled. They were imported from China during the Meiji period. How it made the jump from China to Japan is still under debate, but it's generally accepted that in 1910 a Chinese restaurant in Yokohama started serving a dish known as lamian. ''Ramen'' noodles have a firm texture and are usually pale yellow in color. The noodles may vary in s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sodium Carbonate
Sodium carbonate, , (also known as washing soda, soda ash and soda crystals) is the inorganic compound with the formula Na2CO3 and its various hydrates. All forms are white, odourless, water-soluble salts that yield moderately alkaline solutions in water. Historically, it was extracted from the ashes of plants growing in sodium-rich soils. Because the ashes of these sodium-rich plants were noticeably different from ashes of wood (once used to produce potash), sodium carbonate became known as "soda ash". It is produced in large quantities from sodium chloride and limestone by the Solvay process. Hydrates Sodium carbonate is obtained as three hydrates and as the anhydrous salt: * sodium carbonate decahydrate (natron), Na2CO3·10H2O, which readily effloresces to form the monohydrate. * sodium carbonate heptahydrate (not known in mineral form), Na2CO3·7H2O. * sodium carbonate monohydrate (thermonatrite), Na2CO3·H2O. Also known as crystal carbonate. * anhydrous sodium carbonate ( n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater. The open ocean has about of solids per liter of sea water, a salinity of 3.5%. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. Salting, brining, and pickling are also ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6,000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt-works in China dates to approximately the same period. Salt was also prized by the ancient Hebrews, Greeks, Romans, Byza ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Inventions
China has been the source of many innovations, scientific discoveries and inventions. This includes the '' Four Great Inventions'': papermaking, the compass, gunpowder, and printing (both woodblock and movable type). The list below contains these and other inventions in ancient and modern China attested by archaeological or historical evidence, excluding prehistoric inventions of Neolithic and early Bronze Age China. The historical region now known as China experienced a history involving mechanics, hydraulics and mathematics applied to horology, metallurgy, astronomy, agriculture, engineering, music theory, craftsmanship, naval architecture and warfare. Use of the plow during the Neolithic period Longshan culture (c. 3000–c. 2000 BC) allowed for high agricultural production yields and rise of Chinese civilization during the Shang Dynasty (c. 1600–c. 1050 BC). Later inventions such as the multiple-tube seed drill and the heavy moldboard iron plow enabled China to sus ... [...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 (for example, Chinese noodles, Filipino noodles, Indonesian noodles, Japanese noodles, Korean noodles, Vietnamese noodles, and Italian pasta) and made into a variety of shapes. 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 are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a 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 18th century from the German word ''Nudel''. History Origin The earliest written record of noodles i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a gluten-free alternative. Pasta is a staple food of Italian cuisine. Pastas are divided into two broad categories: dried () and fresh (). Most dried pasta is produced commercially via an extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.Hazan, Marcella (1992) ''Essentials of Classic Italian Cooking'', Knopf, Fresh pastas available in grocery stores are produced commercially by large-scale machines. Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names.Zanini De Vita, Oretta, ''Ency ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carbon Dioxide
Carbon dioxide ( chemical formula ) is a chemical compound made up of molecules that each have one carbon atom covalently double bonded to two oxygen atoms. It is found in the gas state at room temperature. In the air, carbon dioxide is transparent to visible light but absorbs infrared radiation, acting as a greenhouse gas. It is a trace gas in Earth's atmosphere at 421 parts per million (ppm), or about 0.04% by volume (as of May 2022), having risen from pre-industrial levels of 280 ppm. Burning fossil fuels is the primary cause of these increased CO2 concentrations and also the primary cause of climate change.IPCC (2022Summary for policy makersiClimate Change 2022: Mitigation of Climate Change. Contribution of Working Group III to the Sixth Assessment Report of the Intergovernmental Panel on Climate Change Cambridge University Press, Cambridge, United Kingdom and New York, NY, USA Carbon dioxide is soluble in water and is found in groundwater, lakes, i ... [...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, is a chemical compound with the formula NaHCO3. It is a salt composed of a sodium cation ( Na+) and a bicarbonate anion ( HCO3−). 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. It is a component of the mineral natron and is found dissolved in many mineral springs. Nomenclature Because it has long been known and widely used, the salt has many different names such as baking soda, bread soda, cooking 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, United Kingdom and Ireland. and in many northern/central European countries it is call ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fuchsia Dunlop
Fuchsia Dunlop is an English writer and cook who specialises in Chinese cuisine, especially Sichuan cuisine. She is the author of five 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 Brought up in Oxford, she studied English literature at Magdalene College, Cambridge. She worked as a sub-editor on East Asian media reports for the BBC Monitoring Unit at Caversham.This woman changed the way we think about Chinese food in ''Daily Life'' (6 March 2013) She took evening classes in Chinese at the |
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, Sydney, Toronto, 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), a bar (Nikai), and a quarterly magazine (''Lucky Peach''). The restaurants are notable for their innovative take on cuisine while supporting local, sustainable and responsible farmers and food purveyors. Chang has written that the name "Momofuku" is "an indirect nod" to Momofuku Ando, the Japanese-Taiwanese inventor of instant ramen. 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 Nood ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
David Chang
David Chang ( Korean: ; born August 5, 1977) is an American restaurateur, author, podcaster, and television personality. He is the founder of the Momofuku restaurant group. In 2009, Momofuku Ko was awarded two Michelin stars, which the restaurant has retained each year since. He co-founded the influential food magazine Lucky Peach in 2011 which lasted for 25 quarterly volumes into 2017. In 2018, Chang created, produced, and starred in a Netflix original series called '' Ugly Delicious'', and through his Majordomo Media group, he has produced and/or starred in more television and podcasts. On November 29, 2020, he became the first celebrity to win the $1,000,000 top prize for his charity, Southern Smoke Foundation, and the fourteenth overall million dollar winner on '' Who Wants to Be a Millionaire''. Early life and education Chang was born in Arlington, Virginia, the son of Korean parents, mother Woo Chung Hi "Sherri," who was born in Kaesong, and Chang Jin Pil, later Jos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
