Noodle Length and Resting?
One thing I've been struggling with lately is finding the right length to cut my noodles to. Is there a "standard" length, or is it all personal preference? Lately they have been quite long, making them somewhat difficult to eat.
Then a question about resting, not at the end (after noodles are cut) but during the gluten development stage. Is there any key differences between resting for say 30 min vs. 2 hours before kneading, other than allowing the dough to rehydrate longer?
For example, I've stirred in all the water to the dry components using a kitchenaid mixer, it's at the point where it loosely resembles wet sand, I put it into a ziplock to rest on the counter. What is the difference, if any, if this rest is 30min or 2 hours? Or even longer for that matter? After this step I would knead the dough, and rest in ziplock again. Here is the second point where I could rest for a shorter vs. longer period of time. Is there any reason to rest shorter vs longer?
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Help identifying ingredients
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this group inspired me to order ramen tonight 🍜
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Addiction
So I have a crippling addiction to Maruchan chicken ramen but only the packets it’s weird I can eat like 3 packs a day and crave more. Does anyone have any suggestions for different ones similar? Or even homemade
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Three day pork ramen - Massachusetts
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Went to Ichiran every day in Tokyo oops
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https://redd.it/1f1h2dz
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https://redd.it/1f1brcu
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