dcarch

Yes, there is humidification. I have a built-in ultrasonic humidifier inside. Looks like the water is boiling, it isn't. Just room temperature. With convection, the cooking time is reasonable. For long cooking time there is not that much difference. Once the temperature gets to set temperature, there is no difference water or air. dcarch

That's not barbecue or smoking. Depends. This is not typical sous vide by water bath. I have a special PID controlled convection smoker, which is basically sous vide by temperature controlled hot smoke/air. dcarch BTW, this appliance actually works indoors, year round, without setting off the smoke alarm. The difference is juicer meat. Note the bones are not showing as in typical BBQ ribs, because the meat shrine much less.

I have done it many times. Sous vide both 24 hours. 5 - 10 minutes on the grill. dcarch

"------Is there something called salmon jerky?----" In every Canadian airport shop. dcarch

---With this dough being slightly more elastic, simply the fastest possible pull didn't do the trick,--- Too fast pulling may not be good because of "moment of inertia". The pulling force would be progressively weaker toward the center, giving you uneven strands. I don't think food safety is of concern. Think sour dough. dcarch

Fatless Half & Half. dcarch

If you search "Longest life expectancy" by country, you will find many countries with long life expectancy are also locations where lots of MSG are consumed. dcarch

Congratulations! You pulled it off! I am going to have to give it a try some time. Too bad you are not in medicine. You would have found a cancer cure already. dcarch

"---Just ran into a youtube vid of a chap that used Luke Rymarz' dough recipe. He's managing decent noodles and says that fast pulls make for more even strands." As I have said there is a lot of mathematics and physics involved, in addition to the chemistry of the dough. The initial pulling and pulling and pulling, and twisting and twisting, mathematically evens out any difference in dough texture to 99.9999%. This is very important because of the "weakest link" theory that the weakest part will get weaker faster with each pull and break faster than the slightest stronger part in the final pull. The fast pull is probably important because of gravity pulls on each noodle strand unevenly, The weight at each point is different due to gravity. It go from 0 to the full weight of the dough. Fast pulling give less time for gravity to act. Also, when they lay the noodles on the work counter to pick up flour, there will be no gravity acting on the noodles. dcarch

TinaYuan – Welcome! You are a good cook; if you can make diet food so delicious. c. sapidus – I agree, the Stir-fried Napa cabbage is simple and good. Mm84321 – I like the way you treat white asparagus. Kim – Show mm84321 how to make tasty fantastic everyday food. LOL! Steve Irby – wonderful pizzas. Patrickamory – Very nice photos. C. sapidus – lovely fried plantains and bay scallops. ---------------------------------------------------------- April 14/15 is Bangladesh New Year. I made Daab Chingri Macher Malaikari And Dry cooked beans with pulled pork for April 15, for IRS bean counters. (USA tax day). dcarch

I think the way has been alluded to several times -- a lot of practice / know-how. The specific composition of the dough isn't as important as that. The reason more people can't do it (myself included) is because they haven't spent the time to master the skill, which is not easy. And to be honest, most people don't need to know how to make these at home. Personally, I usually just go out if I'm craving handmade noodles, but more rustic hand-cut ones are fine in a pinch too. I agree that skill is very important. I still think that all the skill will do you no good unless the dough is of the exact consistency. If you look at the video of Gordon Ramsay making pulled noodle the first time, you will see he has done not too bad with the right dough. dcarch

Ultrasonic humidifier vaporizes without heat. dcarch

This thread has almost 60,000 views. No one has figure out the way to make good pulled noodles. :-) dcarch

"I have not measured, but it's so drastically different than it can't be all in the head.--" Perception: If you had a very cold drink before, any drink after that will not appear to be very cold. The opposite is true also. dcarch

Dry ice? dcarch

If I have a really good way to lose weight, I would be wealthier than Bill Gates. In general, I am in agreement with prasantrin. Since this is not a thread about the science of dieting, I will try to stay on topic. Go to any Asian ethnic food store, Chinese, Japanese, India, Korean ----- and buy up lots of stuff to try out. Things you don't know what they are, just cook and eat. You will like many of them, and those you don't like, you will after trying a few times. dcarch

Tea is not cheap. That will use a lot of tea. dcarch

"----1. The starting temperature of your ice doesn't matter that much.---" ​I agree. I mentioned ice cube temperature because I am not a drinker. I have no idea about the alcohol contain of the drink. Alcohol can lower the freezing temperature, or melt the ice faster. dcarch

To be able to understand the situation, you must also measure the temperature of the ice first. Ice can be any temperature from 0C to - almost absolute zero. With a given mixture composition of alcohol + water, the temperature will be the same regardless of methods of stirring or shaking, if the ice temperature is the same. dcarch

Keith, nice plating. 1. Do me a favour. Get a single clear light bulb, not a frosted light bulb, and put one of your beautiful glass plates directly under the bulb and see if you can get a very dramatic shadow. Even better, do it with a single LED light. Try lifting the plate up a little. 2. Regarding ice water; as long as you still have ice cubes not yet melt, you cannot get the water to be colder than 0 degree C. In other words, you are wasting all the other ice cubes. dcarch

Small watermelons are called Personal Watermelons. Personal cake? dcarch

Radiant heat is also dependent on the color/ reflectivity of the vessel, (black body radiation) and the color of the contain. dcarch

"---no doubt so the stronger strands help support the weaker ones. ---" I think it is more than that because the weaker ones go weaker progressively faster than the slightly stronger ones, so the mixture needs to be 100% uniform in strength. The fact that only a few strands break first indicates uniformity has not been achieved, otherwise every stand will break at the same time. I also think there are similarities in the physics in other similar operations, such as cotton candy making, and "Dragon's Hair" candy making. dcarch

Mushy meat typically is a result of excess tenderizer use. Try marinating meat with fresh pineapple and you will see literally meat paste. dcarch

Thank you for trying out the options. I have not been able to get too far with this. Just thinking out loud: I think the process before pulling is very important. The "Weakest Link" theory also determines how many times you can pull without breaking. By doubling up many times again and again when you prepare the dough, you basically even out the weakest part of the dough so there will be no weak points in the noodle when you pull. dcarch