how to use amaranth

How to Use Amaranth.

Considered an ancient grain, amaranth is a great source of nutrition. It has high fiber at 15%, high protein at 14% and can be used in many ways. It also contains high lysine, an amino acid found in few foods and higher calcium than most other grains. The best reason to eat amaranth is for its high nutritional value, but it also can become a staple food in the diets of people who are diabetic or have celiac because of its low glycemic index value and lack of gluten. Children also benefit from amaranth in their diet because of its high nutritional value. Amaranth is a whole grain and can also be counted as a vegetable. Although amaranth is gaining popularity, it is still not widely used and many people are unsure how to cook and eat amaranth. Knowing how to use amaranth will help you incorporate it into your diet more often.



Part 1 Using Amaranth as the Grain Portion of a Meal.

The Institute of Medicine recommends consuming grains as part of a healthy meal. These grains can be served separately or as a part of a dish. Amaranth is a nice substitute for rice or pasta in a meal and satisfies the grain portion of the meal.

1. Serve amaranth instead of rice.

Use 2.5 to 3 cups of water to 1 cup of amaranth.

Simmer it in a covered pan for approximately 20 minutes.

All the water should absorb and the grains should be fluffy when finished.

You can also toast the amaranth in butter and add some of it into a rice pilaf with rice and other grains.

2. Use amaranth instead of couscous, risotto or orzo in pasta dishes. Amaranth works well because the texture and size are not far off from these pastas or grains. You will want to use slightly less water to cook the amaranth to help it retain its structure.

Make whole grain rolls with amaranth. Amaranth is a nice addition to whole grain breads. It can either be used whole or as flour.

Using it whole, it will add texture and nuttiness to the bread.

If using the flour, you can substitute 5% to 30% of the regular flour with amaranth flour, and the only other change you need to make to the recipe would be a slight increase in water.

It also works well as gluten free flour. When making gluten free rolls, you will need to substitute all the regular flour for amaranth flour, increase the water and add xanthan gum and a starch to help the bread bake correctly.

3. Make amaranth instead of oatmeal.

Amaranth can be simmered in juice for a sweet flavor.

Add nuts, spices and fruit for a healthy and sweet breakfast.

4. Add amaranth to soups or chili. Amaranth flour can be added to thicken up soups or cooked amaranth can be added for flavor and texture.



Part 2 Preparing Amaranth in Dessert.

Amaranth has a mild flavor that lends itself well to many applications, including dessert. Many people describe amaranth as being slightly nutty and toasty.

1. Make amaranth pudding. This is just like rice pudding. You can follow a rice pudding recipe and just substitute the amaranth for rice.

2. Use amaranth to make cookies.

Amaranth seeds add a nice crunch to cookies.

The flour can also be used to make gluten free cookies. You only need to substitute the amaranth flour for regular flour when making a gluten free cookie. This will affect the flavor and give a slightly dryer cookie. To help counter these effects, try adding applesauce to your cookie recipe. The applesauce will add some flavor and retain moisture.



Part 3 Baking with Amaranth.

Amaranth works well in baked applications, especially for gluten free baked goods. Using amaranth in baked goods increases the nutritional value, mainly the fiber and protein. Also, amaranth has a low glycemic index and people looking to keep blood sugar stable while still enjoying baked goods can do that with amaranth.

1. Substitute a portion of regular flour or whole wheat flour with amaranth flour. By substituting no more than 30% of the flour with amaranth you can still follow most recipes, with the exception being the amount of water. You may need more water when using amaranth flour because it absorbs more liquid than regular flour.

2. Make gluten free baked goods. Going gluten free in baking requires more changes to recipes because you need a way to build air structure in bread without gluten. The way this is overcome is by using xanthan gum and a starch. When making cookies or baked goods that don’t require much air cell structure, you may be able to substitute 100% of the flour.

3. Add whole amaranth for flavor and texture. You can toast the seeds before you use it or just add them raw to many bread and cookie recipes. Toasted amaranth seeds go well in items like biscotti because they add flavor and crunch.



Part 4 Making Amaranth Part of a Healthy Snack.

Healthy snacking is part of a balanced diet. Ideally, when snacking you want carbohydrates and protein to help satiate you until the next meal. Amaranth provides carbohydrates and protein and can be added to many snack foods.

1. Pop amaranth into a crunchy snack. Amaranth will pop easily and creates nice “puffs” that can be eaten alone or added to a snack mix.

To pop the amaranth, add 1 to 2 tablespoons of amaranth to a very hot skillet.

Stir the seeds continuously until they pop and while they are popping.

Once most of the seeds have popped, quickly remove them from the pan to avoid burning them.

Try drizzling honey and cinnamon on popped amaranth for a sweet snack.

2. Add course ground amaranth to smoothies. This will boost the nutritional value of the smoothie while giving it a thicker texture and nutty flavor.

3. Finished.



Question : How do you make popped amaranth?

Answer : Making popped amaranth takes a little getting used to but once you've mastered it, you'll be able to do it quickly and easily. It is popped without oil or other additions, which may feel odd at first, but it's a great low calorie way to make a treat. For step-by-step instructions on making it, check out the wikiHow: How to Pop Amaranth.

Question : How do you pronounce amaranth?

Answer : Depending on your own accent, it is pronounced "am-uh-ranth". A brief online search for "how to pronounce amaranth" will provide you with a sound file to listen to so you can perfect it!

Question : Should vegans eat amaranth?

Answer : Absolutely! Amaranth is a good choice to add to a vegan or vegetarian diet because of their high protein content and complete protein profile. Not only are they healthy but they're a tasty addition to a vegan diet that will help to keep you feeling full.

Question : What is a pseudocereal?

Answer : A pseudocereal refers to a plant that has starch-filled seeds or fruits that we treat as a grain. The reason such seeds or fruits are called "pseudocereal" is that they do not meet the botanical requirements to be considered a true cereal grain but they get used in much the same way for our diet (e.g., as a cereal, as flour, etc.). Many pseudocereals were staples in ancient cultures, like amaranth, quinoa and buckwheat. In general, they have highly nutritious profiles, which is why many of them are getting "rediscovered" in current times and are thought by agricultural experts to be an underappreciated source of future nutrition (Rosentrater and Evers 2018). Another name you might find these seeds and fruits referred to is "pseudograin".

Question : Can you eat amaranth leaves?

Answer : Yes, the leaves of amaranth are edible, the Aztecs used to boil the leaves and eat them as a vegetable. If you want to enjoy amaranth as a vegetable, use either any leaves from a young amaranth plant (or even the whole plant if you can spare it) or just go for the fresh growing tips of larger, older plants. If the leaves have spines, these need to be scraped off before boiling.

Question : Is amaranth healthy?

Answer : Yes, amaranth is a healthy grain. It contains around 27 grams of protein per cup, making it one of the best sources of grain protein. It is also a complete protein. Other nutrients include manganese and iron. It is a good source of dietary fiber as well.

Question : Can it be eaten raw?

Answer : You should cook amaranth before eating it because it contains components in its raw form that block the absorption of some nutrients in the digestive system.

Question : Can I use amaranth to make porridge to feed a toddler?

Yes, you can use amaranth to make instant porridge. Add some hot milk and sugar/jaggery to amaranth puffs. Allow it to stand for a few minutes before serving. You can make the porridge as runny or as thick as you want by adjusting the amount of milk you use.

Question : Can I find this product in Bangalore?

Answer : Amazon India and several other websites sell online to customers all over India. You can also get it in large grocery stores or organic food stores in Bangalore.

Question : What does an amaranth plant look like?

Answer : Amaranth plants are highly variable in leaf size and color, also in overall plant height. Some are tiny with solid green leaves and few seeds (pig weed), while others are over 6 ft/ 2 m tall with bright orange/red/green leaves. If you type "amaranth plant" into Google and click on Images, you'll see plenty of examples.



Tips.

Purchase and taste some products made with amaranth before committing to cook with it or use it regularly. This will help you determine if and how you want to use amaranth.

Use tea strainer (fine mesh) to rinse amaranth, and dry well before use.

The USDA recommends at least 51% of grains come from whole grains and amaranth counts towards the whole grain recommendation.

Februari 23, 2020

How to Add Gluten to Flour

How to Add Gluten to Flour.

Gluten is a protein found in wheat, barley, and rye. It adds elasticity to bread dough and absorbs moisture to add structure and make the finished product moist and fluffy. White bread flour has more gluten than whole wheat, which is why whole wheat breads tend to be denser and more crumbly. Other flours, such as rye and all-purpose wheat, also have lower gluten contents and tend to make drier, more crumbly breads. However, you can increase the gluten content by adding vital wheat gluten to your flour.

Steps.

1. Add the vital wheat gluten on a per-recipe basis and not to the entire bag of flour. The standard gluten/flour ratio is 1 tbsp. (15 ml) for every 2 to 3 cups (473 ml to 711 ml) of flour.

2. Mix in the vital wheat gluten before you add the other dry ingredients once you have determined how to add gluten to flour.

Add your flour to a bowl, add the gluten and mix it together with a fork or pour it into a sifter and sift it into a fresh bowl.

3. Combine your wet ingredients per the instructions in your bread recipe.

Once you have mixed the gluten into the flour you can use it as you would any other flour.

Tips.

Gluten ratios are very exact. If you add more than the recommended amount of gluten, your bread will not rise properly and could dry out. Add less and the bread will crumble.

Avoid adding too much additional flour during the kneading process and knead the dough with a gentle touch. Excess kneading and additional flour actually creates more gluten and you could end up with excess gluten in your product.

Avoid adding gluten to cake, cookie, or pie recipes, where it will make the final product heavy and tough. These recipes rely on other factors, such as the steam produced during the baking process, to maintain moisture in the final product. Gluten is best reserved for breads, which need the protein to maintain the structure.

Warnings.

Do not add gluten to your flour if you are using gluten-free flours for recipes specific to celiac disease or gluten intolerance.

Things You'll Need.

Vital wheat gluten.

Measuring spoon or cup.

Bowl.

Fork or flour sifter.

Desember 10, 2019

how to make oat flour

How to Make Oat Flour

Want to use up your oats in a more creative and a much more delicious way than oatmeal each morning? Suffering from gluten intolerance? Looking for a way to get rid of mountains of rolled oats? Oat flour may be for you. This healthy, versatile flour is easy to make yourself, so don't waste money buying it at the health food store. You only need a food processor and one ingredient to get started.

Ingredients

Oats (Old fashioned, steel cut, or quick-cooking all work).

Blender or food processor.

Part 1 Making Oat Flour.

1. Measure out a portion of oats. The type of oats traditionally used for oat flour are called "rolled oats." These can be bought for cheap at many grocery stores, but are not always available. Luckily, you can use instant, quick-cook, or steel cut as well -- the only difference is grain size, and you're grinding them all up anyway.

Don't use oats that have been flavored in any way, as this flavor will work into your final dish. Plain oats are best.

If you're going to be using your oat flour in a recipe immediately, measure out more oats than the recipe calls for. Once you turn them into flour, they'll settle and take up a smaller volume. You'll generally end up with about 3/4 of the volume of oats you started with.

2. Pulse the oats in a food processor. Any standard blender or "Magic Bullet"-type device will also work well.In a pinch, you could use a coffee grinder. Be sure to clean it out first unless you want coffee-flavored flour. Pulse for 30 seconds or until the oats reach a fine, powdery consistency. They should look a lot like traditional plain, all-purpose wheat flour.

No blender? There are a variety of ways to make manual flour, but you need to know they will take a while. You could try.

Mincing: Using your sharpest knife, rock it back and forth over a small pile of oats to quickly chop them up. They will be a little bigger than a real flour, but will still work.

Grinding: Using a mortar and pestle, grind the oats into a powder.

Mashing: A last-ditch effort, put the oats in a resealable plastic bag, squeeze the air out, and start crushing as if washing clothing by hand. Note that this will likely take a long time.

3. Stir to mix in any stray oats, then pulse again. It can be hard to tell whether any extra oats remain in your flour, so open the food processor or blender and stir the powder a few times to be safe. Pulse again for 10 seconds or so.

4. Use or store your oat flour at once. Your oat flour is ready to use right away. You can use it roughly how you would use plain flour ordinarily, substituting it into recipes. If you need to save some, use the same rules you would use for ordinary flour. Keep it in a cool, dry place in an airtight container. Oat flour lasts for about 3 months in the cabinet and 6 months in the freezer.

These are only estimates, and oat flour will never keep as long as whole oats. Only make as much as you can use in the next few weeks.

Hot and humid environments will lower the shelf life of your flour. Cold and dry areas may be able to store their oat flour a little longer without problems.

Part 2 Using Oat Flour.

1. Use for its subtle oat flavor. The taste difference between plain flour and oat flour won't immediately jump out at you, but it's somewhat noticeable. Oat flour gives the baked goods a nutty flavor and a chewy texture, different from plain flour but not overwhelmingly so. This is perfect for certain dishes — specifically, savory-sweet baked goods tend to benefit from this taste profile.

The classic example, Oatmeal Raisin Cookies, are taken to the next level with oat flour.

In most recipes, you only need 3/4 cup flour for every 1 cup of plain flour. If a cookie recipe calls for 2 cups normal flour, you should use 1 1/2 cup oat flour. except in raised yeast breads that need gluten to give them structure.

If you're unsure how a baked good will respond, mix and match the flours. Instead of 1 cup of plain flour, try 3/4 oats and 1/4 wheat to get the textural benefits of gluten (it gives loaves of bread shape) without eating too much of it.

2. Use to reduce the gluten in recipes. One of the most popular ways oat flour is used today is as a gluten-free alternative to plain flour. Because gluten is a protein that naturally comes from wheat, using oat flour instead of all-purpose flour will usually remove the gluten from baked goods.

Note: The rolled oats you can buy at the store aren't always 100% gluten free. Small amounts of wheat can get mixed into the oats (usually, because the equipment used to process them is also used to process wheat). This can make a difference for people with Celiac disease or gluten intolerance, so be sure to use oats that are advertised as gluten-free to fully protect friends with Celiac disease.

3. Use oat flour to give baked goods a lighter texture. Compared to plain flour, oat flour is slightly less dense, which makes foods baked from it a little fluffier than they normally would be. This can be used to make wonderfully light muffins and biscuits, though it's also great for giving a unique texture to thicker pastries like scones and soda bread.

You don't need to substitute all of the flour to get this effect. To add lightness without losing the taste or consistency of plain flour, use a half-and-half mixture.

Try using oat flour in our scone recipe for a lighter version of this delicious breakfast treat.

4. Use to coat or dredge foods. Just like ordinary flour, oat flour can be used as a coating for a wide variety of foods. For instance, if you're frying breaded cuts of meat, you can coat them with oat flour (instead of plain flour) before dipping in an egg wash and tossing with the breading. Oat flour can also be dusted on proved loaves (loaves that have finished rising, but aren't cooked yet) to create an attractive, crunchy crust.

Another excellent idea is to use oat flour when kneading bread dough to keep it from sticking to your work surface. Because of its lighter texture, it won't make the dough stiff if you incorporate too much.

5. Use oat flour for its nutritional benefits. Oat flour is great for your body even if you don't have gluten intolerance. Oats are naturally rich in protein, fiber, and help your body burn fats. They are lower in carbohydrates than most grains and are known to have minor cholesterol-reducing properties. This makes oat flour an excellent choice for your recipes — even if there isn't a special reason to use it.

Oat flour has high levels of magnesium, making it very helpful for women going through menopause or menstruation. Magnesium deficiencies are a common cause of profuse menstrual bleeding.

6. Finished.

Tips

Gluten is a protein that gives bread and bread products their springy, elastic quality.[10] Because oats don't naturally contain gluten, using oat flour in place of plain flour will change the texture of many baked goods.

In many countries, wheat flour, plain flour, and all-purpose white flour are referred to as one and the same; but plain flour and wheat flour are sold as two different items in some countries such as India. The difference is similar to the difference between brown rice and white rice. Both the ingredients are derived from the same item.

A very small percentage of Celiac patients may experience a negative reaction to oats even though they do not contain gluten. This is because the oats could be contaminated at the factory with plain flours. Make sure the oats are certified gluten-free.

Desember 05, 2019

how to substitute spelt flour for allpurpose flour

How to Substitute Spelt Flour for All‐Purpose Flour.

Most traditional baking recipes call for all-purpose flour to provide structure to cookies, cakes, breads, and other baked goods. If you have a wheat allergy or sensitivity, though, all-purpose flour is off limits. Spelt flour is an ideal alternative because it is wheat-free and has a delicious, nutty flavor. However, substituting spelt for all-purpose flour requires adjusting your recipe just a bit so you get the same moist texture and structure for your baked goods that you would with all-purpose flour.

Method 1 Making the Basic Substitution.

1. Use white spelt flour instead of all-purpose flour. Spelt flour is available in two varieties: white and whole. White spelt flour has the bran and germ removed so it will provide a lighter texture in baked goods. As a result, it’s the best substitute for all-purpose flour in your favorite recipes.

You can usually find white spelt flour at natural food stores and the organic section of traditional grocery stores.

2. Reduce liquids by ¼. Spelt flour is more water soluble than all-purpose flour. That means you don’t need to mix as much liquid into your recipes if you’re substituting spelt. Reducing the amount of liquid ingredients in the recipe by ¼ usually provides the best results.

If you’re making a recipe with a liquid that’s hard to reduce, you can increase the amount of flour than you use instead. For example, if you need to add whole eggs, increase the spelt flour by 10 to 15% instead of reducing the amount of the eggs.

3. Mix the dough or batter lightly. The gluten in spelt flour is different than the gluten in all-purpose flour, so it’s important to handle the dough or batter you make with it accordingly. All-purpose flour can be kneaded or mixed for a long time, but if you overmix spelt batters or doughs, you can wind up with crumbly baked goods. Knead or mix until the dough or batter is just combined.

Method 2 Adjusting the Amounts.

1. Start with just ¼ spelt flour to test. When you’re beginning to experiment with spelt flour substitution, it’s best to ease your way into it. Replace just ¼ of the all-purpose flour in your recipe with spelt and use all-purpose flour for the remaining ¾ to see how the finished product turns out. You can gradually begin to increase the amount of spelt when you know how it will affect the recipe.

If you’re only using ¼ spelt flour for a recipe, you don’t necessarily have to reduce the amount of liquid. See how the final product turns out before deciding if you have to adjust the liquids.

2. Use 100% spelt flour for pancakes. For pancakes, you can make a 1 for 1 substitution with spelt and all-purpose flour. The spelt will give the pancakes a rich, sweet whole wheat flavor, while still creating a moist, fluffy texture.

If you’re doing a 1 for 1 substitution with spelt in your pancakes, be sure to reduce the liquids by ¼.

3. Use half spelt and half all-purpose for cookies, muffins, and breads. With baked goods like cookies, muffins, or sweetbreads, having a moist, soft texture is important. Instead of using a 1 for 1 substitution with spelt and all-purpose flour, you’re better off using half spelt and half all-purpose. That will keep them from being too crumbly.

It usually isn't necessary to reduce the liquid in a recipe if you're using half spelt and half all-purpose flour.

4. Opt for 50% spelt flour with yeast breads. If you’re making a delicious yeast bread, using all spelt flour in place of all-purpose can lead to dry bread that has a pronounced whole wheat flavor. Using half spelt flour instead keeps the bread moist and provides a sweet, mild flavor.

You don't have to reduce the liquid if you're only using 50% spelt flour in your yeast bread recipe.

Method 3 Getting the Best Results.

1. Sift spelt flour. White spelt flour is less refined than whole spelt. As a result, it’s a good idea to sift it before mixing it into your recipes as a substitution for all-purpose flour. That will help break up any lumps and remove any chunks of bran.

2. Weigh spelt flour for accurate measurements. Spelt flour often weighs differently than all-purpose flour, so using a cup of spelt may not necessarily weigh the same as all-purpose. To be sure that you get the proper amounts, weigh the spelt flour on a food scale before adding it to a recipe.

1 cup of white spelt flour contains 102 grams, while 1 cup of all-purpose flour contains 125 grams.

3. Add baking powder for self raising flour. Spelt flour doesn’t allow baked goods to rise all that much. If you are replacing self-rising all purpose flour in recipe, mix in ¾ teaspoon (3 g) of baking powder for every cup (102 g) of spelt flour that you’re using to get a good rise.

Tips.

If you’re making less structured baked items, such as pie crust, you can try starting with more than ¼ spelt flour in your recipes.

Desember 05, 2019

How to Use Coconut Flour

How to Use Coconut Flour.

Coconut flour is an alternative to wheat flour. It can be used to make recipes low-carb and gluten-free. Whatever the reason you want to switch to coconut flour, you can use it in a variety of ways, including baking, but you need to make sure you know how to use it before you start cooking with it.

Method 1 Using Coconut Flour in Baking.

1. Add less coconut flour than you would wheat flour. Coconut flour is much more absorbent than wheat flour. That means that you usually need much less of it in a baking recipe. How much less depends on the recipe, but you may be using as little as a third of what you'd normally use.

2. Consider adding extra protein. Because coconut flour has less protein than wheat flour, it can sometimes come off as a bit dense. Wheat flour produces gluten, which helps provide stretch and bite to baked goods. It can help to add in a bit of whey powder to your recipe when using coconut flour to help replace the gluten.

3. Pay attention to differences between flours. Not every coconut flour is the same. Some are denser than others, making your recipes turn out differently. Pay attention to what the dough looks like before you bake it. It should be similar in consistency to a dough made with wheat flour. If it's not, you may need to adjust the recipe.

4. Add liquids in equal parts. Unlike recipes calling for wheat flour, you need to add a significant amount of liquid to dough using coconut flour. Usually, you'll use one part liquid to one part coconut flour. You can use water, coconut milk, milk, or any other liquid you think would go well with the recipe.

Another way to avoid dryness is to add pureed fruits to your baked goods, such as applesauce or pumpkin.

5. Add extra eggs. When baking with coconut flour, the texture of the finished product relies more heavily on the eggs than it does on the flour. That means you need to add extra eggs when baking with coconut flour. You may use as many as 6 eggs while only using 1/2 a cup (118 milliliters) of coconut flour.

6. Try an established recipe first. That is, you may decide you want to just substitute coconut flour in your favorite recipe. However, that's likely to end in disaster if you just substitute coconut flour for wheat flour one to one. It's better to use a recipe made for coconut flour that someone has already tested. Once you get the hang of baking with coconut flour, then you can start making changes to fit your needs.

Looking for a good place to start? These coconut flour cupcakes are simple but delicious!

Method 2 Using Coconut Flour in Other Ways.

1. Add it as a binder for meatloaf and meatballs. Coconut flour works well as a binder in recipes where you'd normally use ingredients like cracker or bread crumbs, such as meatloaf. However, you will need to double the liquid in the recipe because the coconut flour will absorb so much of it.

2. Experiment with using it in sauces. Some people have good luck using it to thicken sauces, while others do not. In fact, some cooks recommend not trying it at all. However, you should experiment and see what works for you. You may find it works well as a thickener for your purposes. Don't forget that coconut flour will absorb more liquid than wheat flour, though, so only try a little bit at a time.

3. Use it as a base for coconut shrimp or chicken. If you want to make coconut chicken or shrimp, coconut flour makes a good base. Simply dip the meat into an egg wash first (whisked egg), then dip it into the coconut flour. You can also season it with salt and pepper. Next, dip it back into the egg, then roll it in coconut flakes. Finally, fry the meat as normal in oil.

Desember 27, 2019

HAND-PULLED NOODLES (LA MIAN, 拉面), A FOOLPROOF RECIPE (part 1)

HAND-PULLED NOODLES (LA MIAN, 拉面), A FOOLPROOF RECIPE (part 1)

By Wei.
A complete guide to Chinese hand-pulled noodles. Techniques explained in detail and two shapes introduced. Following this recipe, everyone can make them with ease!

Hand-pulled noodles, known as Lā Miàn/拉面, Lā Tiáo Zi/拉条子 or Chě Miàn/扯面, is a recipe that I’ve been meaning to share for a long time. Growing up in Gansu province, China where it’s a common dish in restaurants and households, I learned the technique through observing my parents’ cooking. I enjoy the pleasure of both making and eating them.

WHAT ARE HAND-PULLED NOODLES.
As its name suggests, hand-pulled noodles are formed by pulling wheat flour dough by hand into long, elastic strips. Compared to hand-cut and machine-made noodles, they usually have a more silky, springy and chewy texture. They are always served super fresh as the pulling and cooking process happens at the same time.

WHAT ARE THEY MADE OF?
Hand-pulled noodles contain three basic ingredients: wheat flour, salt and water. In some cases, an alkaline agent is added to the dough to make the noodles more springy.

TWO TYPES OF HAND-PULLED NOODLES.

THE PROFESSIONAL VERSION.
One serving of noodles are pulled from one single piece of dough by folding multiple times. Lanzhou Beef Noodle Soup/兰州牛肉面 (aka Lanzhou Lā Miàn, 兰州拉面), the classic dish of my hometown, showcases this amazing culinary art of noodle making. The use of an alkaline agent (Péng Huī/蓬灰 in this case) makes the dough super flexible and stretchy.
If you haven’t seen how they are made, I suggest you take a look at a noodle pulling video I took on one of my Culinary Tours of China. My tour participants were very lucky to have the chance to visit the back kitchen and communicate with the chefs. On my next tours, we will go one step further to put our hands on the dough and learn from professional noodle masters.

THE EASY HOME VERSION.
My recipe introduces another type of hand-pulled noodles: the dough is firstly cut into strips then pulled one by one into long noodles. The popular Xi’an Biang Biang Noodles are made this way.
Compared to the professional method, this technique is much easier to master. Although simple to make, I’d like to explain in detail every aspect of this dish. I hope my complete guide will help you, including kitchen novices, to have a fail-proof experience learning this cooking skill.

THE BASIC WORKFLOW.
Before we get down to the detailed explanations, let me first outline the procedures for making hand-pulled noodles.
Make a smooth, fairly firm dough using flour, salt & water.
Divide then flatten the dough. Coat with oil then leave to rest.
Bring a pot of water to boil. Cut the dough pieces into strips.
Pull the strips into long noodles one at a time. Drop into the water.
Cook for 1-2 minutes then dish out.

HOW TO MAKE THE PERFECT DOUGH.
The dough for hand-pulled noodles involves three basic ingredients: wheat flour, water and a little salt. The finished dough should be soft, smooth and elastic thus can be easily pulled into the desired shapes without breaking. Paying attention to the following rules, everyone can make perfect dough with ease.

USE ALL-PURPOSE FLOUR WITH MEDIUM GLUTEN.
Flour with a medium level of gluten works the best for hand-pulled noodles. That is to say that the protein content should be 10-11g per 100g flour. All-purpose flour (aka plain white flour) sold in the US and the UK falls into this range.
However, the gluten level of all-purpose flour varies among countries. Check the nutrition label on the package to learn the protein content.
Flour high in gluten (above 13g protein per 100g flour), such as very strong bread flour, can be used for this recipe but it’s harder to work on. Due to its strong, super elastic gluten, the dough tends to shrink back and breaks more easily when pulled.
NB: Wholemeal flour/gluten-free flour is not suitable for making hand-pulled noodles.

THE FLOUR-WATER RATIO IS 2:1 BY WEIGHT.
To ensure a fail-proof experience, I recommend you measure flour by weight as it’s much more accurate than measuring with a cup.
The flour-water ratio is 2:1 by weight. In my recipe, I add 125g/ml water to 250g flour to make a dough for 2 servings.
You might need to slightly adjust the water volume as flour of different brands absorbs water differently. The initial dough (before resting) should be smooth but quite firm. You wouldn’t need to dust the work surface with flour when kneading/rolling.

ADD A LITTLE SALT TO THE DOUGH.
Just like my parents always do, I add a little salt to the dough for hand-pulled noodles. This is to make cooked noodles more “Jīn Dào, 筋道” meaning “Al Dente”.
In “On Food and Cooking”, scientist Harold Mcgee explains the purpose of adding salt to noodles: “It tightens the gluten network and stabilizes the starch granules, keeping them intact even as they absorb water and swell.”

COAT THE DOUGH WITH OIL THOROUGHLY.
After the dough has been formed, you need to do the following before leaving it to rest:
Cut the dough into sections. If you are making 2 servings, then cut it into two pieces.
With a rolling pin, flatten each piece to about 1/2 cm in thickness.
Coat each piece with cooking oil thoroughly (both sides). Place them one on top of another in a tray. Cover with clingfilm.
Coating with oil is a crucial procedure. It prevents the dough pieces from sticking to each other. It also helps the final noodles to gain a smooth, silky look.
Some people coat the dough with flour instead. This also works but the cooked noodles tend to have a rougher appearance and a stickier texture on the surface.

ALLOW ENOUGH TIME TO REST THE DOUGH.
When it comes to dough preparation, resting is very important and can not be skipped. As I mentioned above, the initially formed dough is quite firm. Over time, the elasticity of the dough relaxes. It becomes softer and more malleable. This process makes noodle pulling so much easier!
I recommend you rest the flattened dough pieces for at least 1.5 hours. If you prepare the dough in advance and pull it the next day, you can store it in the fridge. But, remember to allow it to come back to room temperature before you start working on it.

HOW TO PULL THE NOODLES.
Here comes the most exciting part (probably the most intimidating too): Pull the noodles with your hands. Unlike the master chefs in Lanzhou beef noodle restaurants, Chinese home cooks, like my parents, pull their noodles one strip at a time. My foolproof recipe uses the same method.
First of all, you need to cut the flattened dough pieces into strips. Be gentle when you transfer them onto the work surface as they’ve become very soft after resting. Try to retain their shape and do not pinch or pull (yet!).

ROUND OR FLAT? CHOOSE THE NOODLE SIZE.
Do you have a preference for the shape of the noodles? Round, thin ones or flat wide ones? I love both. So my recipe includes two ways of shaping the noodles. Give both a try to see what works and tastes better for you.

Round, thin noodles: Cut the flatten dough into thin strips, about 1 cm wide.
Flat, wide noodles: Cut the flatten dough into wide strips, about 3 cm wide.

NOODLE PULLING TECHNIQUE.

Pick up one strip of dough by holding each end gently.
Pull towards opposite directions. The movement should be smooth and consistent..
As your arms move apart, bounce the noodle against the worktop to help it stretch further. Fold the noodle and repeat the movement.

AN ALTERNATIVE METHOD.
If you find the technique above difficult to master, try the alternative method: Over a pot of boiling water, hold one end of a strip of dough and pull the other end towards the water. Drop the pulled part into the water and continue pulling the remaining part (Please refer to the video).

HOW TO COOK THE NOODLES.
Compared to other types of noodles, the dough for hand-pulled noodles has a very high water content thus it’s very soft, easy to stick and can be cooked through fairly quickly. When cooking them, you need to take this characteristic into account. Here are some general rules to follow:

COOK ONE SERVING AT A TIME.
Pulling and cooking happen at the same time. Drop one pulled noodle straight into the boiling water then work on the next one. Stop when you finish all the dough strips for one serving.

DO NOT OVERCOOK.
It takes quite a short time to cook hand-pulled noodles. If making round, narrow ones, leave to cook for 1 minute. If making flat, wide ones, leave to cook for 2 minutes. Do not overcook. Perfectly cooked noodles should be smooth, silky in appearance and quite chewy in texture.

(source : https://redhousespice.com/hand-pulled-noodles/)

Agustus 02, 2020

Hand-Pulled Lamian Noodles Recipe.

Hand-Pulled Lamian Noodles Recipe.

By TIM CHIN.
In the quest for an approachable hand-pulled lamian noodle recipe for the home cook, there’s no shame in turning to science. The goal of any thin hand-pulled noodle dough is repeatable extensibility, which is easier to describe than it is to achieve. Here—as in many noodle shops around the world—we use a dough relaxer to make the stretching process much easier and much, much faster. And while some shops use industrial-grade dough enhancers with all sorts of scary names, this recipe uses a natural ingredient that you can readily find at grocery stores or purchase online: nutritional yeast.

You’ll be able to stretch this dough, but it still takes practice to pull the actual noodles when the time comes. But don’t let that scare you: This is a very forgiving dough, and you can practice pulling noodles over and over again to gain muscle memory and confidence before flouring and cooking off a batch of homemade pulled noodles. Be sure to use bread flour with at least 12% protein content—any lower, and the dough will get too sticky and the noodles will lack both structure and chew.

Why It Works.
High-protein bread flour produces noodles with plenty of chew, and enough elasticity in the dough to prevent breakage when stretching.
Nutritional yeast contains glutathione, a naturally occurring dough reducer that relaxes gluten and produces a dough with repeatable extensibility in a fraction of the time that it takes using a more traditional method.
Oil keeps the dough from sticking to your hands when pulling noodles, and also contributes to its overall extensibility.
Repeated twisting and stretching aligns gluten in a linear direction, so that each successive stretch becomes straighter, more even, and increasingly seamless.
Ingredients.
425g (15 ounces; 3 cups) bread flour, plus more for dusting.
28g (1 ounce; 1/2 cup) nutritional yeast (see note).
4g (1 teaspoon) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight.
285g (10 ounces; 1 cup plus 3 tablespoons) cool water.
1 tablespoon (15ml) vegetable oil.

Directions.
1. In the bowl of a food processor, pulse the flour, nutritional yeast, and salt together to combine. With processor running, add water and oil and process until dough forms and runs around processor blade, about 30 seconds.
2. Transfer dough to clean counter. Knead dough until smooth. Roll, knead, and stretch dough, doubling back after each stretch, until dough begins to stretch without tearing, 3 to 5 minutes.
3. Stretch dough to arm’s-length, then bring ends together to twirl dough into even, twisted log (roll dough on counter after twisting to even out thicker areas). Repeat stretching and twirling until dough pulls full arm’s-length with no resistance and no tearing, about 10 minutes longer. Roll dough into an even log shape.
4. If you plan to pull and cook the noodles immediately, dust the counter liberally with flour and bring a large pot of salted water to a rolling boil over high heat. If you would like to practice the noodle-pulling technique, do not flour the counter and proceed with the pulling instructions. Flouring the noodles is a point of no return—once floured, they must be cooked. If the dough is not floured, you can practice the pulling technique over and over without harming the dough. Gently roll dough log in flour, then use a bench scraper to divide dough into 3 equal portions.
5. Working with one piece at a time, shape into 15-inch log. Holding log at both ends, stretch to about 30 inches in length. (The following instructions are written for right-handed people; invert them if you are left-handed.) Bring right end of dough to left hand, forming loop. Using free right hand, gently tug and pull dough from midpoint of loop in fluid motion to about 30 inches. Move dough through floured surface to keep from sticking.
6. Bring right end of dough to left hand and gently bunch dough ends together, forming another loop of 4 strands. Using free right hand, gently tug and pull dough from midpoint of loop in fluid motion to about 30 inches. Move dough through floured surface to keep from sticking. Repeat process 2 to 3 more times until noodles are about ⅛ inch in diameter.
7. Use bench scraper or knife to cut and separate noodles from small clump of dough in left hand. Immediately transfer portion of finished noodles to the pot of boiling water, and cook, stirring with tongs or chopsticks to prevent sticking, until noodles are cooked through but still chewy, 30 to 45 seconds. Drain noodles thoroughly using a fine-mesh strainer or noodle basket, shaking off as much excess water as possible, then transfer to a serving bowl with hot broth.
8. Repeat stretching, pulling, and cooking steps with remaining two portions of dough. A fourth portion of noodles can be pulled from excess dough scraps if desired. Knead, stretch, and twirl excess scraps of dough into even log, roll in flour, and repeat pulling process. Serve cooked noodles immediately.

Special Equipment : Digital scale, food processor.
Notes.
For best results, use a digital scale set in grams to measure ingredients.
Be sure to use nutritional yeast well within its expiration date. Expired nutritional yeast will not work with this recipe—the dough will not relax as intended.
This noodle dough is designed to be kneaded, pulled into noodles, and cooked all in one go. Unlike other noodle recipes, the dough and noodles cannot be made in advance and cooked at a later time.

Make-Ahead and Storage.
The noodles are best enjoyed immediately. In fact, the recipe calls for cooking each portion of noodles immediately after pulling, as is customary with lamian noodles.

(source : https://www.seriouseats.com/recipes/2020/04/hand-pulled-lamian-noodles)

Agustus 02, 2020