Easy with baking soda ♪ The secret trick that makes spaghetti chewy
|Material ( For 1 person )||Cooking time 15minutes|
|baking soda||1 tablespoon|
If you have extra baking soda for making sweets, why not give it a try? Introducing the technique to change the usual spaghetti into a chewy Chinese noodle style.
The trick to make spaghetti moist
material・ Water (1L)
・ Salt (1 tbsp)
・ Baking soda (edible) (1 tbsp)
・ Spaghetti (100g (3.53oz))
procedure1. 1. Put water in a large pot and bring to a boil.
2. Turn off the heat and add salt and baking soda.
3. 3. Turn on the heat again and bring to a boil, then add the spaghetti. Boil for about 2 minutes longer than the standard boil time. Keep it on the stove as it is easy to boil over due to the effect of adding baking soda.
Four. After boiling, remove the spaghetti from the pan and drain the water. The surface is slimy and bitter, so if you are interested, wash it off with running water.
By adding baking soda, it will be boiled with a slightly yellowish appearance. When you put it in your mouth, it has a chewy texture like Chinese noodles and a unique flavor. It's not as delicious as when it's boiled normally, but it has a fresh taste that is somewhere between spaghetti and Chinese noodles! If you combine it with a thick sauce such as minced meat sauce, you will hardly notice the chewy feeling, so it is recommended to use a simple sauce or topping.
The trick behind spaghetti using baking soda that you can enjoy as if you were experimenting with science. How about using it as a pinch hitter when you say "I want to make ramen (yakisoba) but I don't have noodles!" Previously posted as back tricks using baking soda, "Back tricks that make instant noodles have a chewy texture ", " Baking soda casts magic! A recipe that makes Koya tofu smooth and smooth ", " Improves texture with baking soda ♪ Somen" Please also refer to the article " How to boil delicious noodles".