Like me, some of you may know that Ipoh, Malaysias hor fun / rice noodles are renowned for their exceptionally silky texture, and that texture is attributed to the areas alkaline water (limestone is quarried all around Ipoh). Now, thanks to this interesting piece by food scientist Harold McGee, I understand the connection between that water and those noodles. popsci/adding-alkalinity-food?dom=tw&src=SOC
Posted on: Thu, 15 Jan 2015 10:27:24 +0000
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