<<Disclaimer: Verify this information before applying it to your situation.>>
Friends,
Here are the thoughts I received in response to my post about cooking
100% buckwheat noodles. My original post is at the bottom. Please note
that some of these suggestions are not specific to buckwheat but GF
noodles in general.
Enjoy,
Christina
++
I have also had trouble with buckwheat noodles. I just figured that the
next time I'd boil them for just 2 minutes, but you've probably already
tried that. How about bringing the water to a boil, taking it off the
heat and then soaking the buckwheat noodles for a couple of minutes?
I've seen this technique recommended for some of the more delicate white
rice pastas.
_
This is the way I cook GF pasta. Bring the water to a boil, salt, then
put in the pasta, stir and cook 1 minute and turn off the water and let
it set. You may add a T. of olive oil when you put the pasta in. It
turns out perfect every time.
_
I put my buckwheat noodles into water when it's at a low boil, then
rinse the noodles with cold water once they're done (which doesn't take
very long if they're the skinny somen noodles - that's the kind I use).
I only use salt in the cooking water, no oil, and I only stir initially
so the noodles don't stick together or to the bottom of the pot. After
that they roll around in the water and don't need further stirring.
I find the noodles get gloppy if there isn't enough water in the pot, or
if they're cooked too long.
I've also read that a traditional way of making the noodles come out
perfect is to keep them at a simmer by adding more cold water every few
minutes, so that they cook at the coolest possible temperature. I did
it once and they were good, but not worth the extra bother to me.
I've never made thick buckwheat noodles, so I'm not sure if there's any
way to keep them from getting mushy. I tried Eden brand's buckwheat
noodles once and had that experience, and didn't like their taste,
either. I just use the straight buckwheat somen from a Japanese grocery
store (quite difficult to find the 100% buckwheat kind), and they cook
easily and taste good.
_
I cook them similar to the Tinkyada energy savings method. Boil the
water, add the noodles, boil for one minute, then take off burner,
cover, and let sit for 10 min or so. Check them and let sit longer if
needed.
_
You might try and adding a few drops of oil to your water and it also
sounds as if you are over cooking them. Maybe all you need to do is
bring water to a rolling boil, drop in noodles, turn of burner, cover
and let self-cook til tender.
_
I watch buckwheat noodes very carefully when I cook them. Then I pour
cold water over them and serve them chilled Japanese style with a
dipping sauce. They have a wonderful but strong taste so I use Tinkyada
brown rice noodles for other things.
_
I use Tinkiyada rice spaghetti noodles and lasagne and they are really
good--not sure how the buckwheat would be different for taste. You might
try a different noodle.
_
don't stir all the time...wrecks chemistry of starch...same holds true
of rice...use enough water..make sure you add pasta to boiling water,
and rinse with cold water right away...and, add a tiny bit of
oil...either olive, sesame, ...any kind you like..after the cold rinse..
_
The secret may be in buying the "good"ones...very expensive,
generally...I've not have a problem with them..
The one I've used with no trouble are the Eden Selected 100% whole
buckwheat pasta (buckwheat soba)...do not overcook.....and always rinse
immediately with cold water...probably better to undercook..you kind of
need to stand over them..
Organ (Australian) makes widely available buckwheat stuff in various
shapes...but about a year ago I noticed they went to 10% rice (which
shouldbe ok)...these should be less expensive and are widely available
(At least in NYC)
I think some manuf. are slipping in potato starch, rice starch, tapioca.
_
--------------------- Information from the mail header
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Sender: Celiac/Coeliac Wheat/Gluten-Free List
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Poster: Christina Mueller Welter <[log in to unmask]>
Organization: AltiPlano Gold
Subject: COOKING 100% BUCKWHEAT NOODLES
------------------------------------------------------------------------
-------
<<Disclaimer: Verify this information before applying it to your
situation.>>
Hello Friends,
I have become quite good at cooking GF yet, for some reason, I cannot
achieve success with 100% buckwheat noodles. Every time I try and boil
them, they turn out as a gloppy, stuck-together mess. I have reduced
cooking time, added salt and/or oil to the cooking water, stirred the
entire time - all without success.
Has anyone found the secret to cooking these noodles?
If so, please share!
Thank you,
Christina
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