I boiled some pasta in alkalai water mixed with baking soda, steamed a bunch of vegies including some purple cauliflower from the farmers market and tofu and ate it in a home made broth from vegetable scraps, seasonings and tahini.

  • @[email protected]
    3•9 months ago

    Do you use regular baking powder or did you explicitly buy a kansui mix? Never heard of alkali noodles and sounds like an interesting variant. :)

      • @[email protected]
        5•9 months ago

        For posterity:

        • 1 tablespoon per quart of water before you put in the pasta. (For a strong broth, use less for a weak broth to reduce the soda taste)
        • Make sure you don’t let the water boil off too much giving a concentrated solution.