process essay how to make noodles

One of my favorite recipes, both to cook and to eat, is my grandmother’s chicken paprikash. It reminds me of being a child in my grandmother’s kitchen, filled with warm, delicious scents and flavors. Whenever I want to be taken back to a more comfortable, homey time, I cook up a meal of chicken paprikash. It’s a process that involves multiple steps and four main stages, but the end result is worth the time and effort.To start the dish, I first brown some diced onion in olive oil and butter. Sometimes I include diced garlic, depending on my mood. Once the onion is translucent and on its way to browning, I throw some chunks of uncooked chicken breast into the pan to also brown. At this point, I can leave the ingredients alone to saute for a little while and concentrate on the other elements of the meal.While the chicken and onions are browning, I start working on whatever starch I’m serving this over. Although I prefer to have this meal over a bed of white rice, my family enjoys egg noodles. Whichever starch is ultimately chosen, when the chicken is browned, I start cooking the starch in order to have it finished at the same time as the rest of the dinner. If there is anything that makes me upset, it’s having cold noodles to go with my chicken paprikash.With the chicken and onions browned and the starch cooking, it’s time to create the sauce around the meat. The first thing that gets added into the frying pan that has the chicken and onions is a small can of diced mushrooms with the liquid mostly drained. Everyone in our family loves mushrooms, so they have become a staple to this recipe over the years. Immediately following the mushrooms, paprika is added generously to the mix. I sprinkle large amounts over the chicken, onions and mushrooms, stirring as I go. Then I pour in a can of tomato paste or plain tomato sauce to add moisture to the mix. Depending on the.
Instant noodle in typical block-like form Instant noodles are a precooked and usually dried noodle block, sold with flavoring powder and/or seasoning oil, usually in a separate packet; though in the case of cup noodles the flavoring is often loose in the cup. Dried noodle blocks are cooked or soaked in boiling water; some instant noodle products are seal packed—these can be reheated or eaten straight from the packet. Instant noodles were invented by Momofuku Ando (born Go Pek-Hok) of Nissin Foods in Japan.[1] They were launched in 1958 under the brand name Chikin Ramen. In 1971, Nissin introduced Cup Noodles, a dried noodle block in a polystyrene cup. The dried noodle block was originally created by flash frying cooked noodles, and this is still the main method used in Asian countries, though air-dried noodle blocks are favoured in Western countries. The main ingredients used in dried noodles are wheat flour, palm oil, and salt. Common ingredients in the flavoring powder are salt, monosodium glutamate, seasoning, and sugar. Instant noodles are marketed worldwide under several brand names. Ramen, a Japanese noodle soup, sometimes used as a descriptor for instant noodle flavors by some Japanese instant noodle manufacturers (as Indomie use Mie goreng as a descriptor for their Mi goreng range), has become synonymous in America for all instant noodle products.[2] Contents 1 History 2 Production 3 Health and safety concerns 3.1 Nutritional value 3.2 Sodium 3.3 Frying oil 3.4 Lead 4 Worldwide 4.1 Argentina 4.2 Australia 4.3 Bangladesh 4.4 Brazil 4.5 Canada 4.6 China 4.7 Denmark 4.8 Germany 4.9 Hong Kong 4.10 India 4.11 Indonesia 4.12 Ireland 4.13 Japan 4.14 Korea 4.15 Malaysia, Singapore and Brunei 4.16 Mauritius 4.17 Mexico 4.18 Nepal 4.19 The Netherlands 4.20 Nigeria 4.21 Pakistan 4.22 Peru 4.23 Philippines 4.24 Poland 4.25 Russia 4.26 South Africa 4.27 Sweden 4.28 Taiwan.
Here at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often. Today: Tom Hirschfeld teaches us how to make stir-fried noodles with whatever's in the fridge -- and not a takeout box in sight. There are two things I get hung up on when it comes to making Asian food at home -- woks and procuring hard-to-find ingredients. But I look at it this way: I make Italian pasta at home, so I know I can make any noodle at home.There are a few technical issues that are really the key to stir-fry success. I need to get my pan hot enough, generally impossible to do with a wok because of the BTUs of American stoves and the thinness of the wok metal, but a non-stick skillet will do what I need it to do perfectly. The other misstep is when I try to cram too many ingredients into the wrong-sized pan -- this is my most common stir-fry failure because I get anxious or cocky. Easily solvable, with a little thing called patience.How to Make Any Stir-Fried Noodles in 6 Steps 1. Stir-fries cook quickly so act like a scout and be prepared. Cut all vegetables small enough that they'll cook fast and line up all ingredients next to the stove in the order they'll go into the pan. (Always dilute soy sauce in ratio of 1 part soy to 1 part water -- when it hits the hot pan it will reduce, gaining back its strength.) 2. Choose your noodle. I find all noodles are good noodles as long as they are long. Cook them to al dente and cool them -- I like to steep rice noodles instead of boiling them, which only takes about 10 minutes.     3. Cook the protein first, adding half the diluted soy after the protein has caramelized. Remove the protein to a plate, wipe out the pan and reheat it.  4. Sear the vegetables till tender. Be sure to add the vegetables that take the longest to cook to the.
Noodles. They're a very simple food and can serve as a base for any tasty meal that needs something extra to feed the hunger, from stir-fries to soups. Noodles are very easy to prepare, although accurate preparation varies depending on the noodles' flour source and whether they are fresh or dried. Various noodle cooking styles are covered here. Edit Ingredients Basic instant noodles Noodles Water Salt to taste (optional) Stock cube (optional) Vegetables Seasoning sauce Spices Noodle packet Flavouring powder (inside packet) Water Edit Steps Choosing Noodles Choose the noodles by need. There are many noodles to choose from, and it depends on your taste preference and the dish requirements as to which kind you choose. In some cases, it may simply be whatever the store stocks! Some of the best known noodle types include: Rice-based: Fresh rice noodles, dried rice noodles, rice vermicelli or rice sticks (both dried) Wheat-based: Chinese wheat noodles, dried wheat noodles, Japanese wheat noodles (udon, somen), instant noodles (many different brands available) Mung-bean based: Mung bean noodles, cellophane noodles, bean threads Buckwheat based: Soba noodles (Japanese). Basic instant noodles Simply drop instant noodles into hot water, add a drop of flavor, then use. Here's how: Bring the water to a boil in the cooking pot. Add the stock cube or salt if desired. Make sure the stock cube is completely dissolved before adding the noodles. The flavour of the stock depends on the ingredients you wish to add later. Choose chicken if you want to add chicken, beef if you want to add meat, etc. Add the noodles and turn the heat to low or off. This is different for different kinds of noodles. Some just need to be soaked, others require simmering. Check the package of the noodles to be sure. Let the noodles simmer or soak for the required number of minutes. Let the noodles soak the.
Background Pasta is a universally enjoyed food, and almost every country serves a type of noodle. In China, it is mein; Japan, udon; Poland, pierogi; Germany, spaetzle. The popularity of pasta can be attributed to several factors: it is easily manufactured, it takes up little storage space, it is easy to cook, and it is rich in complex carbohydrates. Ancient Etruscan meals of gruel and porridge were eventually replaced with more appetizing unleavened bread cakes. Food historians believe these cakes may have been the precursor to pasta. Opinions about where the noodle originated vary. The Italian explorer Marco Polo has been commonly credited with bringing the noodle back to Italy from his travels in the Orient during the 1300s. However, some contend that a close examination of Polo's papers reveals that he reported enjoying a certain type of noodle in China, comparing it favorably to the pasta he was accustomed to eating in Italy. Nevertheless, it is true that Chinese noodles have been around for centuries. The vermicelli-like transparent noodles are made from the paste of germinated mung beans and are usually soaked in water before they are boiled or fried. (Pasta has not always been prepared by boiling. In fact, boiled noodles were once considered a relatively bland meal. Frying or grilling were the preferred preparations.) Koreans claim to have taught the Japanese how to make soba noodles in the 12th century, using Chinese buckwheat grown in the northern regions where rice paddies could not survive. Early French writers also mention a dish called pastillum, essentially a ravioli-like pouch filled with meat. However, the Italians have staked the claim so vehemently that today we generally think of pasta dishes as Italian in origin. In fact, the word pasta comes from the Italian phrase paste (dough) alimentari (relating to nourishment). The first industrial.
water large pot pasta salt tongs colander Boil water in a large pot Salt the water with at least a tablespoon—more is fine Add pasta Stir the pasta Test the pasta by tasting it Drain the pasta To make sure pasta doesn’t stick together, use at least 4 quarts of water for every pound of noodles. The salty water adds flavor to the pasta. Pour pasta into boiling water. Don’t break the pasta; it will soften up within 30 seconds and fit into the pot. As the pasta starts to cook, stir it well with the tongs so the noodles don’t stick to each other (or the pot). Follow the cooking time on the package, but always taste pasta before draining to make sure the texture is right. Pasta cooked properly should be al dente—a little chewy. Drain cooked pasta well in a colander. If serving hot, add sauce right away; if you’re making a pasta salad, run noodles under cold water to stop the cooking. Now that you have the perfect technique, try these great pasta recipes: — Kid-Friendly Spaghetti Recipes — Easy Pasta Recipes — Quick Pasta Recipes — Browse All Pasta Recipes.