I just opened an oldish can of soup and the noodles have been submerged in liquid for months yet the flour and stuff in the noodles doesnt disintegrate into mush, yet when you try to chew it there’s zero resistance and it feels like you’re chewing nothing, why?
In: 418
The answer is something to do with PH levels. You Add baked bicarbonate of soda to the flour mixture when making ramen noodles.
I never really got to understand why this is but I am going to assume it’s something along the same lines as soaking corn in lye water before grinding to make masa.
Anyone got the ELI5 for me I would forever be in your debt.
Latest Answers