Adding sour cream to the dough changes the pH and makes the dough a lot more elastic.
This is the top secret ingredient that Chinese cooks add to their noodle dough, except different, they go the opposite pH direction by adding *whispers* A TEASPOON OF BAKING SODA, oops, I was supposed to whisper that, not yell it. There goes the secret. It alters the pH, to make it stretch ridiculously and by whacking the dough on a table dusted with flour, instead of rolling it, they stretch the thick dough strand then fold it in two dough strands separated by a light coating of flour, then again into four srands, then eight, then sixteen strands, they keep slapping and whacking and folding in half, then thirty two then sixty four strands, then 128, and the tourists gawk in amazement, then 256 strands, then 512 strands of noodles, the mass stays the same while the number of strands keeps doubling, then 1,024 strands of noodles and they keep slapping the stretched dough onto the lightly floured table and visitors take pictures and selfies, and ooh and ah, and they keep doubling until they have over 2,000,000 strands of outrageously thin spaghetti noodles, and cut off both ends to free them, but nobody wants it because it's like eating limp hair. It's fun, but nothing can be done with them. I might have embellished a little, to make the story more interesting. The point is, you can make dough more elastic by goofing the pH one way or the other with additional substances like sour cream or baking soda.
Let's try it.
I first started a different video of two guys. Shut it down after just two words. British accent. Nope. Goodbye. I'll be talking like that for the rest of the night, trying to sound dopey as possible. And I hate myself when I keep doing that all the time. So no to you, speech impediment person. I'm too susceptible to cartoon accents.
Ah, American speech. It's the best.
These seem like a nice couple.
5 comments:
Tender dough filled with potato. I'm in.
Sometimes I'll buy Mrs. T's onion and potato perogies. store bought but not bad.
Love pierogi. Grew up in a Polack/Pollack town. Pierogi and real kielbasa make for a damn good meal. The classic stuffing is potato, cheese, onion, but they can be made w/ all type fillings. Eaten some good ones stuffed w/ squash, prunes, apple sauce.
Wow . Those are really good ideas.
I used potato, cheese, bacon and jalapeño.
Ukrainian food is SO comforting. I'm not sure those soups they were served are borscht. They look more like grass soup, which is called Schav in Jewish cooking. It's a VERY sour soup, which they both remarked upon, the sourness. Borscht is the opposite, sweet from the sweetness of beets.
The Ukraine food really knocks me out, it leaves the West behind.
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