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Old 12-01-2015, 03:36 PM   #31
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I use a smoked ham hock in my lentil soup.
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Old 12-02-2015, 09:05 AM   #32
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Originally Posted by Andy M. View Post
I add them to the soup to cook just before service. I don't like the idea of cooking the noodles separately then adding them to the soup.
Why not? That's what is done all over Asia.
Just wondering.
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Old 12-02-2015, 09:30 AM   #33
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Originally Posted by puffin3 View Post
Why not? That's what is done all over Asia.

Just wondering.

Cooking the noodles in the actual soup puts the flavor of the soup into the noodles. Cooking them separately in water results in less flavorful noodles and is an extra step. Cooking them separately in a broth is a waste. What do you do with the broth? It's not that hard to manage the amount of noodles or barley so they don't take over a soup. It may take a couple of tries but once you get the proportions right you have them right forever.

If you habitually cook too many noodles or too much barley, what do you do with the leftovers?
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Old 12-02-2015, 12:20 PM   #34
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Quote:
Originally Posted by puffin3 View Post
Why not? That's what is done all over Asia.
Just wondering.
It sure is. And I will try this. But it seems cooking the noodles in the soup would provide a better tasting noodle?

Quote:
Originally Posted by Andy M. View Post
Cooking the noodles in the actual soup puts the flavor of the soup into the noodles. Cooking them separately in water results in less flavorful noodles and is an extra step. Cooking them separately in a broth is a waste. What do you do with the broth? It's not that hard to manage the amount of noodles or barley so they don't take over a soup. It may take a couple of tries but once you get the proportions right you have them right forever.

If you habitually cook too many noodles or too much barley, what do you do with the leftovers?
My same thinking Andy. I have considered cooking the noodles separately, but had concerns about diminished flavor.
For this very reason my soups have little noodles in them. I always put less than I think I need and it comes out good.
The noodles double or even triple in size it seems.

BTW. Who uses those "No Egg" noodles? I had been using them and they were okay. I bought some egg noodles and noticed they did not grow or get as big as the no egg noodles.
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Old 12-02-2015, 01:09 PM   #35
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We save bones from all kinds of chicken dishes for stock. We even save the bones from take out fried chicken.
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Please tell me you're kidding. If there are teeth marks on bones, they go in my trash. Ick.
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Old 12-03-2015, 11:31 AM   #36
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Please tell me you're kidding. If there are teeth marks on bones, they go in my trash. Ick.
We don't save the bones we knawed on. The left over chicken pieces we save the bones. Pieces not eaten yet.
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Old 12-03-2015, 02:35 PM   #37
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Quote:
Originally Posted by Andy M. View Post
Cooking the noodles in the actual soup puts the flavor of the soup into the noodles. Cooking them separately in water results in less flavorful noodles and is an extra step. Cooking them separately in a broth is a waste. What do you do with the broth? It's not that hard to manage the amount of noodles or barley so they don't take over a soup. It may take a couple of tries but once you get the proportions right you have them right forever.

If you habitually cook too many noodles or too much barley, what do you do with the leftovers?
On the other hand, if cooked noodles are left to soak in leftover soup, their texture is ruined when it's reheated in my opinion.
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Old 12-03-2015, 02:52 PM   #38
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I've found that Mexican noodles, known as fideo, keep their shape and don't turn mushy in soups better than regular egg noodles. I like to toast them first, then cook them in the soup. Surprisingly, it's been my experience that they keep their texture even after the soup has been frozen.
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Old 12-03-2015, 03:43 PM   #39
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Originally Posted by Dawgluver View Post
I've found that Mexican noodles, known as fideo, keep their shape and don't turn mushy in soups better than regular egg noodles. I like to toast them first, then cook them in the soup. Surprisingly, it's been my experience that they keep their texture even after the soup has been frozen.
I was watching an episode of Rick Bayless's "Mexico: One Plate at a Time" the other day. He interviewed a Mexican chef who said that fideo was simply the broken pieces of angel hair pasta (aka vermicelli) from the bottom of the box or other container So if you have some angel hair pasta, just break it up.

I've also found that small pasta like ditalini and tiny shells don't absorb as much stock from soup, so they don't get mushy, either.
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Old 12-03-2015, 05:01 PM   #40
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Quote:
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I was watching an episode of Rick Bayless's "Mexico: One Plate at a Time" the other day. He interviewed a Mexican chef who said that fideo was simply the broken pieces of angel hair pasta (aka vermicelli) from the bottom of the box or other container So if you have some angel hair pasta, just break it up.

I've also found that small pasta like ditalini and tiny shells don't absorb as much stock from soup, so they don't get mushy, either.

Ours we get here are even finer than angel hair pasta. They come in all sorts of shapes, some come in long wound up strands like birds nests, some in little stars, and some are like fine short egg noodles. The brand I get is La Moderna. I need to replenish my supply, they last forever.

I think the secret for them to not turn to mush in a soup is the toasting in either butter or oil. Should work for broken up angel hair pasta too.
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