[Modernist Cuisine at Home] Coconut Noodles

[Anonymous Modernist 5246]

Just made the coconut noodles from MCAH, page 123 of the kitchen manual and while not a complete disaster it was close. While the recipe did not appear to be out of order based on others in the book, upon trying to roll it out it was obvious that there was too much oil in it.

The recipe was followed to a "T" using two scales to get accurate weights. After an hour in the fridge under vacuum one could see oil seeping out of the dough and into the bag. I was able to roll a small portion of the dough, getting my pasta machine slicked with oil as were the surrounding counter tops. I cut them into fettucine and after a 30 second boil, it was again apparent that something was not quite right as the noodles did not hold together very well and broke apart.

Just wondering if anyone else has attempted these?

I will make them again, but I am planning on swapping the weights for the Vital wheat gluten and the oil, i.e. 53 g of Vital wheat gluten for 7.5 g of oil.

Any help would be appreciated.

RED

[Judy Wilson]

Hi zmaster,

I talked to the chefs about this and I hope to have more for you next week.

Judy

[Anonymous Modernist 7083]

The amount of gluten and oil are accurate despite how different they may be from other variations (except for the barley recipe, which has the same proportions). Because of the different properties of coconut flour, the base recipe had to be adjusted accordingly (as did the barley recipe, for the same reason). We found with this formula that the barley and coconut noodles were closer in resemblance to the original Egg Noodle recipe.

There are some things to keep in mind when developing this dough. It is important to use a mixer with a dough hook attachment and to develop the gluten for about 4 minutes on high before adding the oil. At this point, you can proceed to add oil a little at a time. Once the oil has been incorporated, turn the mixer to high and develop the dough for another 5 minutes. Depending on the type (brand) of double-zero flour you‚’re using, or if you‚’re substituting all-purpose flour, you may need to add up to 10 g of water to form the dough properly.

If you pull a vacuum on the dough immediately after it forms, more oil will leach out. Therefore, it is advised to either chill the dough before vacuum sealing it, or simply wrap the dough in plastic wrap, and allow it to rest in the refrigerator. Some residual oil will still escape from the dough, but this is fine. We like to use a good amount of flour to dust the dough when working with it. We also flour our rolling pin and flatten the dough just enough to fit it through the widest setting on the pasta machine. Flour the dough again, if necessary, to avoid sending oil through the roller, and be sure to dust the pasta machine with a good amount of flour in order to minimize sticking.

I hope this helps.

Sincerely,

Aaron Verzosa

Research & Development Chef

Modernist Cuisine

[Anonymous Modernist 17729]

I have never ever heard of coconut noodles in my life. It would be the last thing on earth I would ever wish to make. It sounds so hard to prepare that I don't have any confidence that it can taste good. No way.

Thank you for sharing the information it.

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Kopi Luwak

[Anonymous Modernist 5246]

Finn,

Just for clarification, if something is hard to prepare, why would that discount it from tasting good?

The coconut noodles had a light coconut flavor that I can think of various dishes to pare them with. Just having them plain with a little oil and pepper would also be fantastic.

[Anonymous Modernist 18088]

I've never cooked them, but both coconut noodles and coconut rice taste fantastic. I encourage you to give them a go Finn.

[Anonymous Modernist 17857]

I never tried it before coconut noodles, but I don't want to try . Because once times my friends has tried to cook the coconut noodles.Unfortunately, they failed to cook and spoil it.

[Anonymous Modernist 310]

I tried that recipe and the results were interesting. I didn't vacuum pack the pasta and didn't get any oil problems. I believe that my biggest problem was doing fettucini with a rolling pin and a knife... Unequal thickness didn't give the best texture but the taste was good and they hold well to cooking.

[Anonymous Modernist 17857]

Great, you tried well. Next time, Try to put the some solution in equal manner, use it spoon to equal it.It helps in equal distribution and improve the appearance of your dish.

[Anonymous Modernist 19617]

Whoever made this "Coconut Noodles" recipe must be having an excellent taste in modern cuisine. I read this post last week and tried to make it. I won't say it was up to the mark but yeah, it was superbly delicious I must say. Thank you so much for sharing this wonderful recipe with us. I recommend those who gave up preparing coconut noodles, to try again. It worth the effort!

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