/ck/ - Food & Cooking

[Anonymous No.17394613]

Since ramen is just wheat noodles, what's stopping someone from making a ramen soup using spaghetti?

[Anonymous No.17394616]

>>17394613
>Since ramen is just wheat noodles
but with soda, which gives it that puffy texture as opposed to spaghettis dense texture.

[Anonymous No.17394636]

>>17394613
She's cute, I hope she kept her girldick

[Anonymous No.17394662]

>>17394613
I do it all the time.
>>17394616
Cooking it in soda water fixes that.

[Anonymous No.17394681]

>>17394616
This.
Ramen noodles are chewier.
I have read though that you can cheat and boil normal spaghetti in water with soda added and it will kinda change the texture to be more like ramen but I've never tried it

[Anonymous No.17394685]

>>17394613
Who is she?

[Anonymous No.17394686]

>>17394616
>>17394681
do you guys mean baking soda?
I can try it right now

[Anonymous No.17394929]

>>17394686
It seems they're trying to meme you with second-hand information but yes, a ratio of 10~15mL of baking soda to 1L of water is supposed to make spaghetti chewy like ramen.
I haven't had much success when I tried it though.

[Anonymous No.17394970]

Isn't ramen deep fried?

[Anonymous No.17394979]

>>17394970
Not if you're ordering it from a decent ramen joint.

[Anonymous No.17394981]

>>17394686
>>17394929
Not baking soda, bicarbonate of soda. The trick is to make the water alkaline. You can use lye water too but that stuff is way too expensive for what it is.

[Anonymous No.17394986]

>>17394981
>baking soda, bicarbonate of soda.
... which is baking soda.

[Anonymous No.17394987]

>>17394970
Many forms of instant ramen are but ramen in general is not.

[Anonymous No.17394992]

>>17394686
Yeah it has something to do with the high pH.

[Anonymous No.17395122]

>>17394992
baking soda is how you make the best roasted potatoes so breaking down pasta starch should be no problem

[Anonymous No.17395133]

>>17394613
>what's stopping someone from making a ramen soup using spaghetti?
Do you live in a place where you need a noodle-substitution license? Or your government has a secret ramen police to being unruly troublemakers like you in for reeducation?
If not, I’d say there isn’t a fucking thing stopping you. Try it and report back with results.

[Anonymous No.17395161]

>>17395133
Ohh shoot, might have to check the lawbooks.

[Anonymous No.17395169]

>>17394613
ramen noodles have a ton of sodium

[Anonymous No.17395181]

>>17394981
>not bicarbonate of soda, bicarbonate of soda

[Anonymous No.17395191]

>>17394613
Nothing you can find those hacks on line

[Anonymous No.17395212]

>is_coffee_good_for_you.jpg

[Anonymous No.17395218]

>>17394686
>>17394986
>>17394992
>>17395122
You have to heat up the baking soda, for example by baking it lol. If you wanna know why https://youtu.be/fnrW4oan_Mo think he explains it in this one. Btw they should be super low hydration so that’s what’s stopping people. Hard to handle dough

[Anonymous No.17395231]

>>17395181
>being such a retarded chemlet
One is bicarbonate of soda (NaHCO3).
The other is sodium bicarbonate (NaHCO3).
The first is a wholesome cooking ingredient. The second is an evil laboratory chemical. Simple as.

[Anonymous No.17395259]

>>17395231
Ur funny but in a dangerous sort of way

[Anonymous No.17395280]

>>17394979
No ramen joints where I live, dang
>>17394987
Good to know, thanks pal

[Anonymous No.17395330]

Ramen noodles for /ck/ dummies:

1. Bake baking soda at 180 C until reduced to 63% of original weight. You now have sodium carbonate.
2. Noodle dough, amounts by weight: 100% strong wheat flour, 43% water, 1.5% sodium carbonate, 1.0% salt. The exact amount of water varies based on the flour and how dry of a dough you're willing to work with. Dry is good but if the dough falls apart, it's too dry.
3. Boil half of the water you're going to use and add the sodium carbonate and salt in it to dissolve them. Then top it off with the other half of cold water so you end up with warm but not hot water.
4. Add flour to a food processor and pour in the liquid with the food processor running.
5. Take the crumbly mass out and knead it together until it forms a dough. Wrap in plastic and rest 1 h to hydrate.
6. Roll it into sheets with a pasta machine. The exact technique is left as an exercise to the reader. Rest the dough as necessary. Cut into noodles. You can hang the noodles to dry for a bit if your dough was a little too wet.
7. Store overnight in the fridge to improve flavor.
8. Boil in salted water for 1-2 min.

[Joeschmoe No.17395370]

>>17394613

There are actual Italian soups that use pasta or even actual spaghetti...

Asian noodles are way less dense, usually I don't even boil them while they cook because I don't want them soggy, they're meant to cook fast soaked in hot water, where as Italian pastas are meant to be boiled for awhile.

But sure you could prepare spaghetti, set it aside, make an Asian style flavored broth instead of an Italian flavored one, then throw the noodles in your bowl with some laddles of your soup

[Anonymous No.17395522]

>>17394686
Either use sodium carbonate (called washing soda), or bake your baking soda to get the same thing. Normal baking soda isn't alcaline enough.

[Anonymous No.17395551]

>>17395330
>100% strong wheat flour, 43% water, 1.5% sodium carbonate, 1.0% salt.
I know I am being autistic about this, but don't fucking use % to talk about relative quantities unless they add up to 100%. In your case use parts, not %. You don't say : 100% eggs to 60% tomato, you say 10:6 ratio.
Alternatively scale it to be actual % but that makes disgusting numbers. (68.73% flour, 29.55% water, 1.03% sodium carbonate, 0.69% salt).

[Anonymous No.17395945]

>>17395169
They don't. It's the flavour packages with instant ramen that contain lots of sodium.

[Anonymous No.17395993]

>>17395522
>Recommending a retarded anime poster washing soda when it's not held to food standard safety like baking soda

[Anonymous No.17396008]

>>17395993
Either they are intelligent enough to buy it pure, in which case I don't need to worry, or it's one less anime poster in the world.
win-win.

[Anonymous No.17396028]

[Anonymous No.17396100]

>>17395551
>I know I am being autistic about this
Yeah, it's just a ratio. Sometimes it's in comparison to the total amount, sometimes it's in comparison to a previously defined amount. eg:
>contains 20% less salt!
doesn't mean the product must have had over a fifth of its total weight in salt before, it means there's now 4/5 as much salt compared to however much salt was included previously.

[Anonymous No.17396143]

>>17396100
>Yeah, it's just a ratio. Sometimes it's in comparison to the total amount, sometimes it's in comparison to a previously defined amount.
That is true, but % are a ratio in relation to 100. It's retarded to put different percent values in relation to each other as a ratio, since the "per 100" aspect would just cancel out. Just leaving the % out would be more correct and less work to type.

>doesn't mean the product must have had over a fifth of its total weight in salt before, it means there's now 4/5 as much salt compared to however much salt was included previously.
True, but that's not what I am throwing my autistic fit over.
Percent means /100. So it's either the values I posted in >>17395551 which would state the ingredient ratios per 100 parts, or 100 parts flour : 43 parts water : 1,5 parts sodium carbonate : 1 part salt.
If we substitute the % with /100 we get
100/100 flour : 43/100 water : 1,5/100 sodium carbonate : 1/100 salt
Its a meaningless addition that clarifies nothing and adds no information. My point is either transfer it into actual percent, by putting the amount in relation to 100 parts (which in this case has very little use, because noone wants to work with 0.69% numbers) or, more reasonably, keep the % out entirely and write parts.

[Anonymous No.17396411]

>>17396143
>Percent means /100
Exactly, it's a division, it doesn't mean "has to add up to 100". If I said "buy as many apples as you want, and half as many oranges", would you complain that the total number of fruit doesn't add up to one?

[Anonymous No.17396790]

>>17394613
nothing, literally do it

[Anonymous No.17396807]

>>17396411
No, I am saying that the division is pointless and therefore dumb to add.
If I were to say "Use 2% water and 1% rice" to mean "use a 2:1 ratio" you'd rightfully look at me as if I was retarded.

[Anonymous No.17396908]

>>17394616
>>17394981
So I can't just squirt some water with my SodaStream before I toss it in the pot?

[Anonymous No.17398145]

>>17396807
Yeah, because you're using nothing as the 100 reference. If you said 50% of the water weight in rice it'd be fine. I'm sorry that this annoys you, but baker's percentages are just a thing everyone uses.

[Anonymous No.17398236]

>>17395551
https://en.wikipedia.org/wiki/Baker_percentage
The point of measuring things based on the amount of flour (which is set to always be 100%) is mostly so that an experienced baker can see at a glance what the dough is going to be like. If you tell me that a bread dough has 75% water per 100% flour I can pretty much estimate how the dough is going to behave, but denoting it as 57% flour and 43% water is kind of incomprehensible.

[Anonymous No.17398257]

Fucking math nerds trying to hamfist they're witchcraft into an honest craft. We bakers don't need to use no damn math!

[Anonymous No.17398294]

>>17394613
You can actually. You just boil it with baking soda.
https://youtu.be/8CvrAlklZO0

[Anonymous No.17398307]

>>17398236
>>17398145
>Baker percentage
Well, never heard of that before. I retract anything I said. Thanks for linking me that though, learned something new.

[Anonymous No.17398439]

>>17398307

[Anonymous No.17398478]

I have such an insightful reply to give informed by years of culinary experience but I'm just gonna season this thread for ebing coomer b8.
Try again in a week

[Anonymous No.17399123]

>>17396028
awkwardly high fps
nice dubs

[Anonymous No.17399232]

>>17395259
you don't understand deep post-ironic zoomer humor.
you should probably go to reddit, grampa

[Anonymous No.17399400]

>>17398236