Comments on: The Cooking Class: Empanaditas Chinas https://www.saltshaker.net/20150715/plate-by-plate-empanaditas-chinas Casting a little flavor (and a few aspersions) on the world of food, drink, and life Tue, 13 Jul 2021 15:38:50 +0000 hourly 1 https://wordpress.org/?v=7.1 By: dan https://www.saltshaker.net/20150715/plate-by-plate-empanaditas-chinas#comment-241307 Thu, 16 Jul 2015 18:21:27 +0000 https://www.saltshaker.net/?p=15884#comment-241307 In reply to jennifer rose.

Ah, but I often put a pinch of bicarb in Italian pasta too – gives it a slightly firmer texture. Biggest difference is that with ramen, you have to bake the bicarb first to change it’s pH level – but I can do a batch of that and then just store it for use when needed.

]]> By: jennifer rose https://www.saltshaker.net/20150715/plate-by-plate-empanaditas-chinas#comment-241304 Thu, 16 Jul 2015 16:05:51 +0000 https://www.saltshaker.net/?p=15884#comment-241304 I think the addition of baked sodio bicarbonato was what took ramen-making into the realm of science projects. But, as always, you make a good point.

]]> By: dan https://www.saltshaker.net/20150715/plate-by-plate-empanaditas-chinas#comment-241288 Wed, 15 Jul 2015 13:43:04 +0000 https://www.saltshaker.net/?p=15884#comment-241288 In reply to jennifer rose.

But again, why is it any weirder to make either ramen noodles or gyoza wrappers from scratch than making Italian pastas from scratch. It’s not like they’re any more difficult to do. Is it just an automatic prejudice against something that seems “more foreign”?

]]> By: jennifer rose https://www.saltshaker.net/20150715/plate-by-plate-empanaditas-chinas#comment-241287 Wed, 15 Jul 2015 13:11:03 +0000 https://www.saltshaker.net/?p=15884#comment-241287 Making your own wrappers is cool. But some of your fans were just too polite to question your sanity when you made ramen noodles from scratch.

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