Alkaline pasta/Recipes: Difference between revisions

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imported>Hayford Peirce
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|align=  center
|align=  center
|name=    Alkaline noodles
|name=    Alkaline noodles
|howmany= 2 to 3
|howmany= 2 to 4
|what=    servings
|what=    servings
|notes=  This is from Harold McGee's column, ''The Curious Cook: Achieving a Distinct Flavor, Without Going to Extremes'', in the ''New York Times'' Dining section of Wednesday, September 15, 2010.  It can also be found at McGee's werbsite, ''The Curious Cook''.
|notes=  This has been adapted, with much rewriting, from Harold McGee's column, ''The Curious Cook: Achieving a Distinct Flavor, Without Going to Extremes'', in the ''New York Times'' Dining section of Wednesday, September 15, 2010.  It can also be found at McGee's website, ''www.curiouscook.com''.
|ingredients=
|ingredients=
*4 tablespoons (¼ cup) [[baking soda]]
*4 tablespoons (¼ cup) [[baking soda]]
*1½ cups [[semolina]] flour
*1½ cups [[semolina]] flour—it can be made with other flours but is most successful with semolina
*6½ to 10 tablespoons water
*6½ to 10 tablespoons water—8½ tablespoons seems about right


|preparation=
|preparation=
#Put 1 slice of the corned beef and the slice of Swiss cheese onto 1 of the pieces of bread.
#Put a piece of aluminium foil on a baking pan or cookie sheet and spread the baking soda evenly in a thin layer across the foil.
#Next put the sauerkraut and the Russian dressing on top of the corned beef, spreading it evenly.  
#Bake for 1 hour in a 250- to 300-degree oven. Remove and let cool.
#Finally layer the second slice of corned beef and the other piece of bread on top.  
#Carefully scrape the resultant [[sodium carbonate]] into an air-tight container or jar and set aside.
#Melt the butter over medium heat in a skillet or frying pan.  
#When ready to make the pasta, dissolve 1 teaspoon of the sodium carbonate in 6½ to 10 tablespoons of water. '''Be sure to use only 1 teaspoon.''' Cover the remaining sodium carbonate tightly and store for future use. '''Warning: be careful not to touch the sodium carbonate with your bare skin—it can be uncomfortable or even inflict minor burns.'''
#Cook the sandwich on each side in the hot butter until the cheese melts.
#Put the flour into a food processor. Turn on the processor and slowly add the water.
#It can also be cooked in a sandwich toaster.
#Process for about a minute until it forms a tight ball. Depending on the dryness of the flour and the humidity in your kitchen, '''you may have to add additional water in order for it to form a ball'''.  Add the additional water 1 tablespoon at a time and process again.
#When a pliable, non-crumbly ball has been formed, remove from the processor and knead for a minute or two. It should hold its shape but not be too sticky. Depending on how much water you have used, you will have between 11 and 13 ounces of dough.
#Wrap the ball in plastic wrap and let it rest for an hour at room temperature or overnight in the refrigerator.
#Divide the ball into 2 to 8 equal pieces.
#Roll each piece through the widest setting of a pasta machine 10 times, refolding the piece each time to make it smoother and more uniform in shape and size.
#When each piece is smooth, elastic, and fairly thin, then put the pieces through the successively narrower settings once for each setting until you have the thickness of pasta you desire. You will probably want to process it through the narrowest or next-to-narrowest setting.
#When all the pieces have been processed into thin sheets, run each piece through the noodle-cutting attachment, making either [[fettucine]] or [[spaghetti]]-sized noodles.  Or the sheets can be used to make [[ravioli]] or [[lasagna]].
#The finished noodles can be dried for future use or cooked immediately.
#If cooking immediately, bring a bot of '''unsalted''' water to a boil and cook the noodles until ''al dente'', probably only 2 to 4 minutes, depending on the thickness of the pasta.


|categories= American cuisine, Sandwiches
|categories= [[Recipe]]s, [[Italian cuisine/Catalogs]], [[Chinese cuisine/Catalogs]]
|related= Croque-monsieur
|related= [[Bolognese sauce]], [[Pasta]]
 
}}
 
{{recipe
|align=  center
|name=    New York Times Heritage Cook Book Reuben sandwich
|howmany= 10 to 12
|what=    sandwichs
|notes=  This recipe from the New York Times Heritage Cook Book, by Jean Hewitt, G.P. Putnam's Sons, New York, 1972, page 50, is unusual in that even though the book is divided into regional sections such as Northwest and Southwest, the Reuben sandwich, in the Northeast section, does ''not'' contain either Russian or Thousand Island dressing.
|ingredients=
*3 pounds raw corned beef
*1 one-pound-eleven-ounce can sauerkraut
*20 to 24 slices rye bread with caraway seeds
*butter
*1 pound sliced imported Swiss cheese
 
|preparation=
#Simmer the corned beef in a deep kettle with plenty of water, covered, for about 50 minutes per pound or until tender.
#About 30 minutes before you think the meat will be cooked, put all of the sauerkraut on top of the meat and continue cooking.
#Drain the sauerkraut thoroughly and slice the meat.
#To make the sandwiches, toast all of the slices of rye bread.
#Butter one side of each piece of toast.
#Put half the pieces of toast butter-side up, top them with pieces of corned beef, then with hot sauerkraut,
#Finally, put slices on Swiss cheese onto each sandwich and broil them until the cheese melts.
#Cover the melted cheese with the remaining pieces of toast, buttered side down.
 
|categories= American cuisine, Sandwiches
|related= Croque-monsieur


}}
}}

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Recipes associated with the article Alkaline pasta.
Alkaline noodles

Yields

2 to 4

servings

Ingredients
 
  • 4 tablespoons (¼ cup) baking soda
  • 1½ cups semolina flour—it can be made with other flours but is most successful with semolina
  • 6½ to 10 tablespoons water—8½ tablespoons seems about right
Preparation:
  1. Put a piece of aluminium foil on a baking pan or cookie sheet and spread the baking soda evenly in a thin layer across the foil.
  2. Bake for 1 hour in a 250- to 300-degree oven. Remove and let cool.
  3. Carefully scrape the resultant sodium carbonate into an air-tight container or jar and set aside.
  4. When ready to make the pasta, dissolve 1 teaspoon of the sodium carbonate in 6½ to 10 tablespoons of water. Be sure to use only 1 teaspoon. Cover the remaining sodium carbonate tightly and store for future use. Warning: be careful not to touch the sodium carbonate with your bare skin—it can be uncomfortable or even inflict minor burns.
  5. Put the flour into a food processor. Turn on the processor and slowly add the water.
  6. Process for about a minute until it forms a tight ball. Depending on the dryness of the flour and the humidity in your kitchen, you may have to add additional water in order for it to form a ball. Add the additional water 1 tablespoon at a time and process again.
  7. When a pliable, non-crumbly ball has been formed, remove from the processor and knead for a minute or two. It should hold its shape but not be too sticky. Depending on how much water you have used, you will have between 11 and 13 ounces of dough.
  8. Wrap the ball in plastic wrap and let it rest for an hour at room temperature or overnight in the refrigerator.
  9. Divide the ball into 2 to 8 equal pieces.
  10. Roll each piece through the widest setting of a pasta machine 10 times, refolding the piece each time to make it smoother and more uniform in shape and size.
  11. When each piece is smooth, elastic, and fairly thin, then put the pieces through the successively narrower settings once for each setting until you have the thickness of pasta you desire. You will probably want to process it through the narrowest or next-to-narrowest setting.
  12. When all the pieces have been processed into thin sheets, run each piece through the noodle-cutting attachment, making either fettucine or spaghetti-sized noodles. Or the sheets can be used to make ravioli or lasagna.
  13. The finished noodles can be dried for future use or cooked immediately.
  14. If cooking immediately, bring a bot of unsalted water to a boil and cook the noodles until al dente, probably only 2 to 4 minutes, depending on the thickness of the pasta.
Notes:

This has been adapted, with much rewriting, from Harold McGee's column, The Curious Cook: Achieving a Distinct Flavor, Without Going to Extremes, in the New York Times Dining section of Wednesday, September 15, 2010. It can also be found at McGee's website, www.curiouscook.com.

Categories: Recipes, Italian cuisine/Catalogs, Chinese cuisine/Catalogs
Related recipes: Bolognese sauce, Pasta
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