I continue to chase udon. Last night I opted to try store-bought udon to reintroduce myself to what I was chasing. The noodles are cooked, chilled, frozen, and packaged. To use them, the instructions say to boil for one minute. I followed the directions and added them to my impromptu meat sauce. As we ate the noodles, something was off. They had a chew and a pleasant firm-tender bite but were framed by a slippery, to my mind, alkaline-like coating. Amaya was not a fan, though she persevered. Aki was non-committal, simply mentioning that perhaps the slippery texture would have been alleviated in a broth. The noodles were not the udon I was chasing. But the experience re-upped my drive to make an incredible udon noodle for the next round.
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