this post was submitted on 12 Jan 2024
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Vegan Home Cooks

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I boiled some pasta in alkalai water mixed with baking soda, steamed a bunch of vegies including some purple cauliflower from the farmers market and tofu and ate it in a home made broth from vegetable scraps, seasonings and tahini.

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[–] hamid 8 points 11 months ago (1 children)

it makes the pasta noodles chewier like asian noodles are supposed to be. Asian hand pulled noodles are usually alkaline when made because of what is in the dough, this is a lazy shortcut

[–] [email protected] 3 points 11 months ago (1 children)

Do you use regular baking powder or did you explicitly buy a kansui mix? Never heard of alkali noodles and sounds like an interesting variant. :)

[–] hamid 3 points 11 months ago* (last edited 11 months ago) (2 children)

I followed this guide years ago and have been doing it a long time now https://www.seriouseats.com/baking-soda-ramen-noodle-spaghetti-hack

It is funny it says updated in 2023 I guess so Serious Eats can SEO google results to keep it visible. It is definitely at least 10 years old now.

edit: lol I should have scrolled down a bit

[–] [email protected] 5 points 11 months ago

For posterity:

  • 1 tablespoon per quart of water before you put in the pasta. (For a strong broth, use less for a weak broth to reduce the soda taste)
  • Make sure you don't let the water boil off too much giving a concentrated solution.
[–] [email protected] 3 points 11 months ago

Thanks a lot, will give it a try :)