On food and cooking the science and lore of the kitchen ( PDFDrive ) 1097

light, they’re opaque rather than translucent Rice noodles are made by soaking highamylose rice in water, grinding it into a paste, cooking the paste so that much but not all of the starch is gelated, kneading the paste into a dough and extruding it to form noodles, steaming the noodles to finish the gelation process, cooling and holding for 12 hours or more, and drying with hot air or by frying them in oil Again, the holding and drying cause starch retrogradation and the formation of a structure that stands up to rehydration in hot water Fresh rice noodles, chow fun, need no rehydration before being stir-fried Rice papers, banh trang in Vietnamese, are thin, parchment-like discs that are used as wrappers for southeast Asian versions of the spring roll They’re made by soaking and grinding rice, soaking it again, pounding it into a paste and spreading it into a thin layer, steaming it and then drying it Rice papers are rehydrated briefly in lukewarm water, then used immediately as wrappers that can be eaten fresh or fried