I'm Greg Kasbarian & this is my website.
This site is a new creation and still getting worked on. So try to not make it self-conscious about the way it looks.
Here is just a bunch of stuff that has nowhere else to go.
So it's a big ol' mess. We'll clean it later.
|No-Knead Bread Dough|
Mix all ingredients together and cover tightly with plastic wrap.
Place in warm (70°F) room for 12-20 hours.
Shape bread, let rest for 15mins.
Shape again. Let rest between towels for 2 hours, well floured.
(Protip: Use sesame seeds under bread )
Preheat over @ 450°F with heavy pot with lid in oven.
Bake for 30 mins with top on; another 15-30 with top off, or until well browned.
|2 parts||Rice Vinegar|
|1 parts||Soy Sauce|
|4 parts||Lemon/Lime Juice|
Can last in fridge for up to 2 weeks.
|1 handful||Bonito Flakes|
Saute ginger and scallions. ( opt. add spicy peppers )
Add kombu and bonito flakes ( and remaining ingredients )
Don't let it boil
Place all ingredients in mixing bowl and run on medium for 10 minutes
Divide into 2 balls, flattenand run through largest setting on pasta roller few times, folding it in half each time.
Wrap in plastic wrap and place in fridge, overnight
Each ball is 2 bowls of ramen. Use the #3 settings on your pasta roller and the spaghetti roller to cut.
Cook in boiling water for 1-2 minutes
Kansui is Koon Chun Potassium Carbonate & Sodium Bi-Carbonate
|2 1/2 C||AP Flour|
|2/3 C||Unsweetened Cocoa Powder|
|2 1/3 C||Water|
|1/3 C||Oil (safflower/canola)|
|2 Tbl||Apple Cider Vinegar|
|1 tsp||Vanilla Extract|
350F 40-45min for 8"x8"x2"
Sift dry. Mix wet. Fold together.
Do so after the over has preheated.
Grease pan before adding batter.