noodles

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					Noodles



Noodles are strings or ribbons of unleavened baked dough. The U.S. FDA
defines all pastas as either noodles or MACARONI. Noodles must contain
one or more of the following: milled durum WHEAT flour, farina (coarsely
ground wheat endosperm from less-hard wheat), or semolina (a granular
product of milled durum wheat), together with 5.5 percent egg. (Macaroni
need not contain egg.) Noodles have been a mainstay of Asian cookery
since ancient times. RICE flour and MUNG BEAN flour are popular in
Southeast Asia. Today, noodles are stirfried, pan-fried, or used in soups
and sauces. Specific examples include:
• Mung bean thread noodles (transparent noodles or jelly noodles)
resemble silver threads. They soften rapidly in water and are a staple in
China, Indonesia, Malaysia, and Japan.
• Rice noodles are thin and wiry when dry. When soaked in water and
cooked, they soften and form the basis of many dishes. Rice noodles are
popular in Burma, Cambodia, Indonesia, and Vietnam.
• Soba noodles are made from BUCKWHEAT.
• Udon noodles are thick noodles prepared from wheat flour without eggs.
They can be either flat or round.
• Bean curd noodles, also called soy noodles, resemble typical egg
noodles except they are somewhat thicker and may be grayish in color.

				
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