Selecting Ingredients--cellophane Noodles (ck) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-Area of Influence: N/A Serves: N/A,
Directions:
Cellophane noodles, sometimes called "bean thread" or "Chinese
vermicelli," are very long, thin, brittle, and white when dry, which
is the way they are sold. They are available in Asian groceries and
some speciality shops in packages of two, four, and eight ounces.
They will keep on the pantry shelf as long as a year. Check the
label: it should list mung beans or bean starch as an ingredient, not
just wheat flour or wheat starch. There is another kind of dried
noodle, also called "Chinese vermicelli," that looks like cellophane
noodles but is made from wheat. Do not confuse the two--the wheat
vermicelli is more like spaghetti and doesnt have the unusual
texture of cellophane noodles.
Cellophane noodles are named for the way they look when soaked in
water--that is, transparent. Because of their soft consistency, they
partner well with meat, and are known not for any flavor of their own
but their ability to absorb the flavor of the cooking liquid both in
soups and in noddle-and-meat dishes. Cellophane noodles are almost
always soaked in warm water or hot water and then cut before being
used in main dishes or soups.
Cellophane noodles have one other very interesting property. When
cut or broken into pieces and then dropped int deep hot oil or
shortening, they immediately puff up and become crisp and white. They
are used this way in some appetizers and also as a garnish for meat
and vegetable dishes. Rice noodles can be used in this manner also,
but rice noodles are a little thicker and do have some flavor of
their own. A word of caution: when cellophane noodles are to be fried
in deepfat, dont soak them first. They will just disappear.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
Source from luhu.jp
vermicelli," are very long, thin, brittle, and white when dry, which
is the way they are sold. They are available in Asian groceries and
some speciality shops in packages of two, four, and eight ounces.
They will keep on the pantry shelf as long as a year. Check the
label: it should list mung beans or bean starch as an ingredient, not
just wheat flour or wheat starch. There is another kind of dried
noodle, also called "Chinese vermicelli," that looks like cellophane
noodles but is made from wheat. Do not confuse the two--the wheat
vermicelli is more like spaghetti and doesnt have the unusual
texture of cellophane noodles.
Cellophane noodles are named for the way they look when soaked in
water--that is, transparent. Because of their soft consistency, they
partner well with meat, and are known not for any flavor of their own
but their ability to absorb the flavor of the cooking liquid both in
soups and in noddle-and-meat dishes. Cellophane noodles are almost
always soaked in warm water or hot water and then cut before being
used in main dishes or soups.
Cellophane noodles have one other very interesting property. When
cut or broken into pieces and then dropped int deep hot oil or
shortening, they immediately puff up and become crisp and white. They
are used this way in some appetizers and also as a garnish for meat
and vegetable dishes. Rice noodles can be used in this manner also,
but rice noodles are a little thicker and do have some flavor of
their own. A word of caution: when cellophane noodles are to be fried
in deepfat, dont soak them first. They will just disappear.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
Source from luhu.jp