Feb 23, 2021 • 24M

XO Soused - getting noodle dough right

Andrew Wong and Mukta Das
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A fortnightly chat about techniques and dishes from a professional Chinese kitchen, their history and their cultural setting
Episode details

Learning to make noodles teaches you about touch, the feel of flour, hydration rates, and fermentation. What is the right flour for noodle making? How much gluten should it contain? Why does Chinese culinary culture place an emphasis on the amount of gluten contained in flour (low, medium and high), rather than its use (bread flour, etc). Why are measurements for dried ingredients such as flour so complicated to western readers of Chinese noodle recipes? Which doughs truly sing when you make and eat noodles immediately and just how many different kinds of noodles are out there?

A chef in a professional kitchen quickly rolls rolls out noodle dough on a stainless steel surface
One of Andrew’s many research photos. This shows the meticulous care that a noodle station takes in maintaining the right kind of temperature and environment for the prepared dough before it is made into noodles

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