I wanted to find a recipe by weight (in grams, not cups, tsp, etc.)
And most I found were in cups.
<span style="color:#323232;">2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour, plus additional as needed
</span><span style="color:#323232;">1 teaspoon baking powder
</span><span style="color:#323232;">1/2 teaspoon table salt
</span><span style="color:#323232;">1/4 cup of any one of the following: 4 tablespoons butter, room temperature (57g), shortening (48g), lard (57g), or vegetable oil (50g)
</span><span style="color:#323232;">7/8 to 1 cup (200g to 227g) water, hot, (about 110°F to 120°F)
</span>
I found this but I don’t know how much tsp of baking powder would be
You could try substituting bread flour. It has more protein than all-purpose flour, therefore develops gluten faster with less working and resting. But I make hand-pulled noodles from all-purpose flour with 15 minutes of working. I can tell when the dough is ready by how it stretches when I twist it.
Don’t use cake flour. It’s a lower protein flour that is designed to not make much gluten.
For pasta, I just mix a bulk restaurant flour (~10% gluten) 2:1 with egg, knead until incorporated and smooth, then tightly wrap and let rest for at least twenty minutes before rolling and cutting.
Developing the gluten in the dough takes time and effort. No real shortcuts to use here. If you’re specifically talking noodles only, you can try the work>rest>work method: work 3m, cover and rest a few mins, repeat twice, with a little extra work at the end. Some people swear by it, but I’ve noticed only a minor change, of any.
Also, make sure you use a well made and properly calibrated roller when making your sheets. Some of the cheaper ones that don’t have decent spacing calibration will work the dough too quickly between steps. Speaking of which, don’t skip steps when rolling out your dough.
I’m nowhere near a good enough baker/pasta maker to comment on ratios and how to adjust your recipes, techniques and such, but you could possibly try adding a bit of vital wheat gluten to up the gluten even higher
At the end of the day though, I don’t think there’s really any getting around the process of kneading and resting and such other than using a stand mixer to do some of the hard work for you.
I don’t think you can get out of doing the work necessary. You could use machines to make it easier to stretch it, but you still gotta put the time in and let it rest and such.
Bread flour contains a lot of gluten. There’s also specialty flour for making pasta, usually “00” flour. Surprisingly, it has less gluten than bread flour.
But yeah, gotta knead the dough to get the gluten to develop. There’s no way around it. You could get a mixer, if you can afford one and are making noodles regularly. That’s definitely the easiest way.
Bread flour contains a lot of gluten. There’s also specialty flour for making pasta, usually “00” flour. Surprisingly, it has less gluten than bread flour.
american flours are graded by their gluten content. Bread, being higher gluten than AP, which is higher than pastry or cake. Italian (eurpean?) flours are graded by fineness, and 00 is a finer powder than what you’d see in typical american flours. I would suggest using AP over Bread- the gluten will make it somewhat difficult to roll out since it’ll stretch out and spring back.
Unless OP is talking about asian noddles, particularly hand pulled noodles…
Tl;DR pay and maintain app and server, terrible privacy and security, onboard electronics compromise longevity.
They need to pay for the server too.
These things tend to be horrible from a privacy and security standpoint. Here is the Exodus Report. 5 different trackers, 20 permissions including location. One of the permissions is Bluetooth, so maybe it can be controlled stricly through that. The app itself may need to phone home though.
The motherboard will probably go bad before the motor does, the chances of it being NLA (no longer available) are high.
That’s when I buy it on Craigslist for $20, or a neighbor asks me to fix it. I can’t get parts so I take out the display and put a temperature controller in, a master on/off switch, one for the scale, and hope I can directly switch the speeds without putting a speed controller in too. Then all the individual functions are back but without process steps, or internet connectivity.
If you need to fix one of these outside of warranty, and cannot do it yourself it is probably cost prohibitive, that’s even if parts are available.
I would look at the warranty validity, and if there is a separate support/ update period for the app/server.
I make aquafaba mayo using a hand blender a lot. Drizzling the oil in using a squeeze bottle helps a lot. Also just moving the hand blender around and kind of bringing the oil into the mixture as you drizzle.
1/8 tsp xanthan gum may also help to stabilize things if all else fails.
The only thing I can think of is that the jar he uses is very close to the diameter of the immersion blender, which restricts the oil incorporation into the emulsion. If you’re using a wider jar it might be allowing too much oil to flow in at once and breaking the emulsion?
Are all your ingredients at the same temperature? I find this greatly improves the chances of an emulsion taking hold. Easiest is to go for room temperature by placing your ingredients together on the kitchen counter and leaving them there for an hour or so
Hey! I know this stuff! My brother lived in Groningen for a couple of years and I had it when I visited. My girlfriend who doesn’t like mustard even liked it. We liked it so much that we’ve occasionally made it ourselves. I prefer it with onions more than the leeks.
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