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  • Meat noodles!

    Has anyone thought of using meat glue (TGase, Transglu) to make noodles?

    I was thinking about it today, would be neat (albeit a touch pricy) to make a nice paste out of some veal and pork, season it, and then use it as noodles in a flip around of a traditional bowl of pasta. Pair it with a nice marinara, and some sauteed brocoli rabe, and you have a real mind tickler of a dish.

    Anyone try any experiments like this before? Has anyone tried doing it with something other than transglutaminase?
    My Fitday public journal.
    Me vs. Russian Boar, hunt is on Aug. 20th. WHAT'S MORE PRIMAL THAN THAT?!
    Recently survived Warrior Dash, New England.
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  • #2
    How about eggs? The old version of Atkins just beat eggs, baked them on a cookie sheet and cut into strips to use as noodles.

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    • #3
      Would be interesting, but basically just an omelet?

      I'm thinking using some molecular gastronomy approaches and make a nice pappardelle, or maybe some scallop gnocchi?
      My Fitday public journal.
      Me vs. Russian Boar, hunt is on Aug. 20th. WHAT'S MORE PRIMAL THAN THAT?!
      Recently survived Warrior Dash, New England.
      Game Developer, ex-Chef, long time Fatbody.

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      • #4
        The konjac root cake that they use to make "miracle noodles" is sold in asian markets in a block like tofu. You could use that to sculpt all kinds of interesting things

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        • #5
          There's a recipe for spaghetti alle vongole in Modernist Cuisine.


          We served one of my favorite dishes, which is a riff on the classic Italian dish, spaghetti alle vongole – spaghetti with clam sauce. Instead of using spaghetti pasta, however, we cut thin strips of geoduck clam for our “pasta.” When properly cut and then gently heated, it has an amazing sweet clam taste and looks and feels enough like a noodle that the dish comes off.
          "Thanks to the combination of meat, calcium-rich leaf foods, and a vigorous life, the early hunter-gatherers were robust, with strong skeletons, jaws, and teeth." - Harold McGee, On Food And Cooking: The Science and Lore of the Kitchen

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          • #6
            Fried Mince Meat :

            250g mince pork
            1 tablespoon olive oil
            4 cloves garlic, chopped
            1 tablespoon oyster sauce
            1 tablespoon of thick dark soy sauce (those you use for chicken rice!)
            1 tablespoon dark soy sauce
            6/7 pieces of button mushroom (from the can), sliced thinly

            Stewed Mushroom :

            6 dried chinese mushroom
            1 tsp olive oil
            sliced ginger
            1 tsp oyster sauce
            1 tsp dark soy sauce
            hot water

            Noodles :

            100g rice noodles (or more, depends on how much you eat)
            bean sprouts
            6 fishballs
            10 slices of fish cake
            spring onion, chopped (optional)
            1/2 tablespoon chilli oil
            1/2 tsp oyster sauce
            1 tablespoon black vinegar
            A splash of fish sauce
            Fried Shallots

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            • #7
              I use shiritake noodles (konjak root ones) for my asian foods, and when I want more of Europenian cuisine with noodles, I go for zuccini "linguini" with browned butter and nuts.

              If I get a banana squash, I simply cut it in half, cover up with Cerano and microwave till the 'noodles' inside separate out (a few minutes).
              My Journal: http://www.marksdailyapple.com/forum/thread57916.html
              When I let go of what I am, I become what I might be.

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              • #8
                I think I will stick with my spaghetti squash :-)
                Went Primal January 24, 2011
                Lost 105 pounds in 5 months
                Currently 130 fat pounds down which is 120 pounds on the scale while putting on 10 pounds of muscle
                According to my kids I am looking more and more like the Hulk every day
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