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Uyghur-style lamb ribs with homemade alkaline noodles

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Comments

  • SciAggie
    SciAggie Posts: 6,481
    I really enjoy these nerdy food science discussions. It’s fascinating how much pH affects the way food cooks and develops. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • caliking
    caliking Posts: 19,282
    @Theophan my speculation is that strengthening the gluten in the dough is what matters, not necessarily the absolute content. Quality vs quantity? Just my guess.

    I made some dough last night, just the lye water for hydration 60%. It was weird - it felt like sand. The dough did not come together at all. Added plain water to the mix until what I thought was about 80% hydration, and the dough just started to come together. 

    I made another type of hand pulled noodle today, without alkali, and the texture was notably different. Slightly chewy, springy but not as much as alkaline noodles. And that slippery mouthfeel was missing. 

    It's fun to try and understand and recreate what some cooks  have known and practiced for centuries :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,282
    SciAggie said:
    I really enjoy these nerdy food science discussions. It’s fascinating how much pH affects the way food cooks and develops. 
    Happy to oblige :). Cooking/baking with dough is all about chemistry, IMO. Which is probably why I shied away from it for so long!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Phatchris
    Phatchris Posts: 1,726
    That looks and sounds incredible, I actually work very close to Silk Road Uyghur restaurant that I’ve been meaning to check out... Now I will make it a point!
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