Friday, September 16, 2016

Penghui for Noodles

 I've been experimenting with an odd alkaline substance this past week. It goes into a lamian noodle, apparently used often in China though fairly impossible to find in the US. It's called penghui and as far as I can tell is ash, processed in some fantastic way, made from mugwort, which is an Artemesia species. The first time I made a solution and rubbed it onto a well worked and rested wheat flour dough. It was made from King Arthur Bread Flour. Not much happened and it didn't behave differently from the batch not rubbed with the solution.

But today I made a batch with 1/16 of a tsp of this white powder directly into a cup of flour and water. Worked for 15 minutes, left over night and then cut and worked into noodles this morning. It was very stretchy. A few strands broke so I couldn't get it into one super long noodle to wrap around my hands many times and stretch, but it made a pretty decent pulled lamian all the same.

My only complaint is that the cooked noodles above tasted a little chalky like Bayer aspirin. Maybe a hint of sulfur too. I rinsed in cold water for a while.

Then they went into a lamb stock with kale. Actually really chewy, and a great noodle. But I noticed afterwards a slimy texture in my mouth and a little lye-burn on my tongue and palate. It's still a little burnt a full 12 hours later. So I do not recommend putting this in the dough.

I'm going to try a diluted solution and working it into the kneaded and rested dough, maybe a little more of it, not just splashed on, will work without tasting weird.


Watch online said...

I love eat noodles in any form.

Cristina said...

Ken, I wonder if penghui is the same as or related to what Mexico knows as cal--in English, builder's lime. It's a white chalky powder that would definitely leave that same kind of taste in one's mouth. In Mexico's kitchen, of course, it's mixed with water, brought to a simmer, and used to nixtamalize corn.

WireMonkey said...

I've been wondering about basic ingredients lately, myself. A while back I remember a Diners, Drive-Ins and Dives where a restaurant owner was making hand pulled noodles and sprinkled lye water during the pulling process; I was curious if it lent elasticity to the outside since hand pulled noodle dough can be a little Play-Doh like. I've subsequently gotten Chinese lye water and Filipino lye water but they're for different uses and unknown concentrations and as such I've no idea how to safely use them and not get burned like you mention in this post

Ken Albala said...

no, cal is calcium carbonate, used in food prep in many ways. This stuff is ash from Artemisia sp.

Ken Albala said...

My guess is it could have been this except its nearly impossible to get in the US, even via internet.

meegu2008 said...

Thank you for sharing such an amazing and informative post. Really enjoyed reading it. :)nice articles...Please read more....


lisysomna said...

It is worthwhile reading this blog. I was searching such kind of blog for a long time but now I think I got a blog of my interest. I am thankful for these all suggestions mentioned under this blog. Noodle in St Paul

lisysomna said...

Professionally written blogs are rare to discover, however I apprehend all of the factors referred to right right here. I also need to include a few different writing competencies which every person must privy to. Japanese noodle in twin cities

Jeff Lawrence said...

Wow, you have such an impressive way of describing what you eat. It's just almost unbelievable.

Unknown said...

The previously mentioned matter is anything but difficult to comprehend as well as clarify. Indeed, even I can expound subject of this article now effortlessly on the grounds that I it is straightforward for me. Truly an inventive master aptitude controlled by creator. Chinese food near me

lisysomna said...

Thank you for this post. That's all I are able to say. You most absolutely have built this blog website into something special. You clearly know what you are working on, you've insured so many corners. Japanese noodle in twin citiesn

Dreadthedays said...

A powder is made from horsebane. The powder is mixed with water and used as such... I watch a chinese woman who uses it.

Unknown said...

I alway interested in watching how to do the hand pulled noodles..and wondering where to buy the penghui ash..hope you can share it with me..thank you

Unknown said...

Hi Ken,
Even I have been researching on Lanzhou style hand pulled noodles. Penghui is used as an alkaline agent and as you mentioned, it has been very difficult to find it in US.

I recently came across this video, where the host uses nutritional yeast as a replacement.

I even came across a research paper about effects of alkaline conditions on the wheat flour and noodles (from another video). You might need someone with an access to download the paper.


Hope you find it useful and would like to hear updates :)

sportstoto said...

Thanks for writing such a good article, I stumbled onto your blog and read a few post. I like your style of writing..


bacarasiteinfo said...

I unquestionably appreciating each and every piece of it and I have you bookmarked to look at new stuff you post.


sportstoto said...

Exceptionally useful post! There is a considerable measure of data here that can enable any business to begin with a fruitful long range informal communication campaign!


raul said...

you can buy Peng Hui these days from aliexpress I've got some it stinks I mean the smell it smells bad. But it works. Ya still gotta adjust salt and use the right flour

Co PowErBalL siTe said...

This is a great article thanks for sharing this informative information. I will visit your blog regularly for some latest post. I will visit your blog regularly for Some latest post.

토토사이트 파워볼분석
스포츠토토 안전놀이터