Post #229,482
10/13/05 4:31:05 PM
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So...?
Take a look at some AP flour some time. Or durum wheat flour, even. Very little in the way of adhesion there, too. Until you add the eggwash and mix it all up to get the gluten working.
-YendorMike
"They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety."
- Benjamin Franklin, 1759 Historical Review of Pennsylvania
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Post #229,483
10/13/05 4:39:32 PM
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I worked it good, let it stand for hours . . .
. . but there's no gluten in millet to develop, nor in rice nor other grain but wheat. Particularly hard winter wheat which they still don't have much of in China.
Egg can certainly be a binder and might have been used, or some other binder (there could be many), but millet and water isn't going to do it, and no amount of egg will make it stretchy, so the noodles are either extruded, rolled and cut, or hand rolled into a long strand.
Disclaimer: I am not at all inexperienced in handling wheat flour and making into stretchy dough and noodles, soft wheat, hard wheat or whole wheat.
[link|http://www.aaxnet.com|AAx]
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Post #229,484
10/13/05 4:46:34 PM
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How are rice noodles made?
Regards,
-scott anderson
"Welcome to Rivendell, Mr. Anderson..."
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Post #229,485
10/13/05 4:53:46 PM
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Seen on Iron Chef
Little contraption that looked like a steel guitar, but with all the strings the same length, very thin, and very close together. The rice flour was mixed with ... whatever they mixed it with, rolled into sheets, placed on top of the wires, and pressed through with a correspondingly sloted wooden block. Sort of like a ginormous egg slicer. Poof, noodles drop out the bottom.
This is probably not the only way, but it's the one I know.
===
Purveyor of Doc Hope's [link|http://DocHope.com|fresh-baked dog biscuits and pet treats].
[link|http://DocHope.com|http://DocHope.com]
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Post #229,487
10/13/05 4:55:40 PM
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That's the part that I want to know, though...
... "whatever they mixed it with".
Kinda germane to the current conversation, innit?
Regards,
-scott anderson
"Welcome to Rivendell, Mr. Anderson..."
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Post #229,493
10/13/05 5:15:51 PM
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According to Google...
[link|http://asiarecipe.com/ricenoodles.html|http://asiarecipe.com/ricenoodles.html]
Soak the rice in water overnight, grind it into a fine powder.
When somebody asks you to trade your security for freedom, it isn't your freedom they're talking about.
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Post #229,488
10/13/05 4:56:34 PM
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*drook waves his hands*
The rice flour was mixed with ... whatever they mixed it with, rolled into sheets[...] Implementation details of these rice noodles are left as an exercise for the reader. -YendorMike
"They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety."
- Benjamin Franklin, 1759 Historical Review of Pennsylvania
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Post #229,490
10/13/05 4:59:16 PM
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Rice mixed with anyone and rolled into the sheets?
A good friend will come and bail you out of jail ... but, a true friend will be sitting next to you saying, "Damn...that was fun!"
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Post #229,496
10/13/05 5:23:54 PM
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Rice noodles are rice flour, water . . .
. . and a preservative if to be sold fresh. They do not stretch. The way I buy fresh ones is sheets, coated with oil and rolled into cylindars. You slice the cylindars any width you want and they should unroll while cooking.
These must be used within a day or two because they can't be refrigerated - they'll stiffen and be nearly impossible to unroll even if heated above room temperature. Big fight in Los Angeles county between Chinese restaurants and health department over this characteristic of rice flour - Chineese eventually won a dispensation for rice noodles and rice cakes.
Rice noodles have no stretch (no gluten) but narrow dried ones possibly can be extruded rather than cut in an industrial environment. Wider dried ones are definitely cut.
[link|http://www.aaxnet.com|AAx]
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