Alkaline ramen noodles shelf life in uncooked state
I do make alkaline noodles by myself in our restaurant. David Chang suggests to mellow-stop the alcalic reaction to add citric acid. I dont have a good experience with it. The character of the dough changes. Its bloating (obviously) a little bit and its more prone to rip and end chewiness is not right. So we are making them every day fresh. As hours pass, they darken into gray-greenish color from previous yellowish. Those who make ramen noodles from scratch and cook them to order, how do you do it? How long do you keep your fresh-cut noodles for cooking to order?
(1)1 Comments
Sorted by latest first Latest Oldest Best
I don't do this in a restaurant situation, but I make plenty of noodles at home. They last quite a while frozen, and, like pasta, can simply be cooked from their frozen state. Can you portion and freeze, then cook from frozen?
Terms of Use Privacy policy Contact About Cancellation policy © freshhoot.com2025 All Rights reserved.