Alkaline pasta/Recipes: Difference between revisions

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imported>Hayford Peirce
(removed the second sandwich recipe)
imported>Hayford Peirce
(beginning the preparation)
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|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 aluminum 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-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.  
#Dissolve 1 teaspoon of the sodium carbonate in 6½ tablespoons of water.
#Cook the sandwich on each side in the hot butter until the cheese melts.
#Put the flour into a flour 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 made have to add additional water in order for it to form a ball'''.  Add the additional water 1 tablespoon and a time and process again.


|categories= American cuisine, Sandwiches
|categories= American cuisine, Sandwiches

Revision as of 12:59, 15 October 2010

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https://en.citizendium.org/wiki/index.php?title=Alkaline_pasta/Recipes&printable=yes
Recipes associated with the article Alkaline pasta.
Alkaline noodles

Yields

2 to 3

servings

Ingredients
 
Preparation:
  1. Put a piece of aluminum 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-degree oven. Remove and let cool.
  3. Carefully scrape the resultant sodium carbonate into an air-tight container or jar and set aside.
  4. Dissolve 1 teaspoon of the sodium carbonate in 6½ tablespoons of water.
  5. Put the flour into a flour 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 made have to add additional water in order for it to form a ball. Add the additional water 1 tablespoon and a time and process again.
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.

Categories: American cuisine, Sandwiches
Related recipes: Croque-monsieur
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