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The science of ramen!

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The science of ramen!

Slick Mick | Oct 27, 2005 09:30 PM

Greetings fellow foodies!

I was eating at a pretty authentic Japanese ramen noodle shop here in Denver and got to talking with the proprietor. He makes his ramen fresh and was lamenting the fact that he had to pay an EXORBITANT price to import a special kind of flour and other supplies from Japan. Since North America used to be the bread-basket of the world, (I hope it still is), I thought I'd help the guy out and find him a suitable American/Canadian alternative.

Looking around on the Internet, I found a pdf that got into the nitty-gritty of noodle production.

My question is this: Does anybody know what kind of flour comes from "hard wheat"? What's the difference between red and white with regards to noodle making and finally, can "kansui" be aquired without paying 150 bucks for 15 lbs? (I included the link that defines kansui)

I'd hate to see this guy go out of business because of his overhead.

Cheers!

Link: http://www.pavan.com/16.pdf

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