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Frightened of noodles
Why are they so complicated? My local supermarket has American-
manufactured, Italian-named noodles of various types which have interesting names for what I perceive to be the same stuff in different shapes. 3 pkgs for $1, on sale. In the veg dept., there are "yock noodles" for $4/lb. My Asian grocery has a bewildering assortment of noodle-like things made from various basic starches, some of which require cooking, soaking it hot/cold water, or, for all I know, praying over. I could cope if all rice noodle things were the 'soak' kind, and all soybean ones required boiling, but rice stick, rice noodles, wholegrain, soba, buckwheat, semolina, are different critters, how do I throw together a pad thai without undue anxiety? [Interesting (to me) sidebar. "yock noodle" in Google turns up only one *local* restaurant reference, and in *my* town, 'though the tem is displayed as a generic in supermarket displays. This area *doesn't* have a large Asian population. Strange.} |
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Frightened of noodles
"Frogleg" > wrote in message ... > Why are they so complicated? My local supermarket has American- > manufactured, Italian-named noodles of various types which have > interesting names for what I perceive to be the same stuff in > different shapes. 3 pkgs for $1, on sale. In the veg dept., there are > "yock noodles" for $4/lb. My Asian grocery has a bewildering > assortment of noodle-like things made from various basic starches, > some of which require cooking, soaking it hot/cold water, or, for all > I know, praying over. I could cope if all rice noodle things were the > 'soak' kind, and all soybean ones required boiling, but rice stick, > rice noodles, wholegrain, soba, buckwheat, semolina, are different > critters, how do I throw together a pad thai without undue anxiety? > > [Interesting (to me) sidebar. "yock noodle" in Google turns up only > one *local* restaurant reference, and in *my* town, 'though the tem > is displayed as a generic in supermarket displays. This area *doesn't* > have a large Asian population. Strange.} That would explain why it's generic there, since it's a corruption of Chinese. Do you live in Maryland? There is a dish there called Yackamein that is unlike the actual Chinese version. Italian past is basincally the same, anlthough different flavorings are sometimes added. That said, the texture of each kind of pasta is different because of the shape, size, and cooking time. Some pastas are better at cupping thick red sauces. Others are better with the silky white saucces associated with northern Italy. Pasta made with spinach, squid ink and other flavorings do well in specific dishes. Asian noodles come from different countries- the flours with which they are made affect cooking time and preparation. Actually, these noodles aren't hard o figure out, one you have a cookbook. Any good general cookbook on Asia (or specialty ones on the various regions) will explain how to cook specific kinds of noodles, and which dishes they go with. |
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Frightened of noodles
On Sat, 25 Oct 2003 13:31:50 GMT, Frogleg > wrote:
>Why are they so complicated? My local supermarket has American- >manufactured, Italian-named noodles of various types which have >interesting names for what I perceive to be the same stuff in >different shapes. 3 pkgs for $1, on sale. Unless the box specifies "egg", all pasta made by one company will be the same. It's the shape that varies. However, the quality of the finished product will vary by the brand of pasta. Cheaper pastas often include less hard durum wheat, which makes the end result mushier with a lot less "bite" - a dente, and tends to stick together. What the myriad of pasta shapes try to do is balance the sauce's density and intensity of flavors with that of the pasta to make a dish that "goes together". Bigger, thicker pasta is used for heavier sauces. More delicate pasta for lighter sauces. The very small shapes are mostly used for soups. Pastas with holes (ziti, penne, mostaccioli ) or concavities (shells), or ridges will hold more of the sauce and not be overwhelmed by thicker sauces. Angel hair, for example, would be overwhelmed by a thick meat bolognese) sauce, but matches up well with a lighter ( al limone) sauce that would get lost against a heavier pasta. It becomes even more confusing when one company's penne looks more like another's ziti and another's mostaccioli. All three are essentially the same - tubular pasta. An angle cut, common with penne will hold a tad more sauce than a straight cut (mostaccioli) but it's a darn subtle difference. Most of the nomenclature and shape subtleties are regional distinctions (actually regional vanities ;-) ) which have been all mushed together as Italy and the world becomes more homogeneous. For example, rigatoni means ridged. Yet I have seen a company sell both smooth and ridged "rigatonis" which is preposterous. Frogleg, use the good judgement shown in your comments of oils for deep frying and you will not go too far wrong. Don't sweat the small stuff. For a quickie on pasta shapes check out http://www.ilovepasta.org/shapes.html although the tone of the site is much too rigatoni for me. http://www.ilovepasta.org/shapes.html is another. > My Asian grocery has a bewildering >assortment of noodle-like things made from various basic starches, >some of which require cooking, soaking it hot/cold water, or, for all >I know, praying over. I could cope if all rice noodle things were the >'soak' kind, and all soybean ones required boiling, but rice stick, >rice noodles, wholegrain, soba, buckwheat, semolina, are different >critters, how do I throw together a pad thai without undue anxiety? LOL. I share your confusion. If one rather small country like Italy can make 100s of just wheat pastas, ASIA can and does magnify that 100 fold. Recipes are a help but are often defeated by the fact that the "English" label translations are often very poorly done. Pretty much I get by with the following: If the "noodle-like things" are clear and thin, I try first cold water soaking, taste and add hot water if it is still undone. Thicker/drier and thinner/soft noodles - boil and taste/sample CONSTANTLY. Ain't food fun! |
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