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.

  • hamid@lemmy.worldOPM
    1·
    6 months ago

    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

    • rbn@feddit.ch
      1·
      6 months ago

      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. :)

        • cyberic@discuss.tchncs.de
          1·
          6 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.