From c481696b44f2e938c54f9620bb7700febed9cf54 Mon Sep 17 00:00:00 2001 From: Elvin Yung Date: Thu, 11 Jul 2024 05:43:56 -0700 Subject: [PATCH] [noodles] Try to fix video? --- noodles/index.html | 4 ++-- 1 file changed, 2 insertions(+), 2 deletions(-) diff --git a/noodles/index.html b/noodles/index.html index 78710f9..dfe8c96 100644 --- a/noodles/index.html +++ b/noodles/index.html @@ -79,6 +79,7 @@ border-radius: 3px; padding: 1.5em; word-break: break-all; + max-width: 300; } .callout { @@ -422,7 +423,6 @@ video { display: block; - margin: 0 auto; object-fit: cover; max-width: 350; } @@ -907,7 +907,7 @@

My Current Ramen Noodle P

And then you just step again. And again, and again…

As you fold and step on the dough more and more, rather than becoming hard and brittle, it actually becomes bouncier and bouncier — completely unlike how it behaves when you roll it too many times on a pasta machine. How many times is right? I don’t think there’s a definitive answer — I’ve done anywhere between 3 to 8 steps, optionally with an additional rest in between, and my intuition so far says the ideal is at least 5 steps. (Note: udon intuition doesn’t apply exactly here, since the kansui does a lot to the dough.)

-

The next clip shows how the dough feels at around 6 steps. In total that’s mix, rest (still in crumble form), step, fold, step, fold, step, fold, step, fold, step, fold, step, then rest again, thin out, rest again, and cut. (” glorious nippon gluten, folded over 1000 times”)

+

The next clip shows how the dough feels at around 6 steps. In total that’s mix, rest (still in crumble form), step, fold, step, fold, step, fold, step, fold, step, fold, step, then rest again, thin out, rest again, and cut. (”glorious nippon gluten, folded over 1000 times”)