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.
Is the alkali water and baking soda for culinary purposes or health reasons? Looks like a tasty and colorful meal either way.
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
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. :)
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
Thanks a lot, will give it a try :)
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.
What did you do with the tofu that looks plain af. I would love to try purple cauliflower!
It is plain and steamed, the broth is highly flavored and the tofu carries the flavors from the broth.
