SC - That ubiquitous site!

[margali]

Sort of what I was figuring. I dont see why you couldn't make a respectable noodle
out of beans cooked until soft, then mashed with just enough cream and egg white
to make a stiff noodle type 'dough.' I was just wondering if the adzuki beans
would be suitable, wouldn't soy be more likely to have been used? I do know that
soy reacts slightly differently than adzuki beans [probably the difference in
protein content] and ground soy flour acts similarly to wheat in certain
applications. Could it be possible they ground dried beans to get a sort of flour,
as dried beans would last darned near indefinitely, and then added the egg whites
and cream [odd, you really don't tend to see a lot of real dairy in modern chinese
cooking, but it would give the fat compoennt to the noodlle] until it was a dough.

I wonder if I can get dried soy beans or soy flour at the commisary...I suppose I
could use Atkins baking mix, it is a combo of soy flour, milk protein isolate and
egg white protein isolate...
margali
I have got to get a job! I am spending way too much time playing with recipes!

david friedman wrote:

>
> >I'm not sure.  Paul responded that they substituted semolina flour for the bean
>
> >paste as they felt that that is what the original recipe really wanted...they
> >only specified bean paste as they may not have been able to get durum.  Also,
> he
> >said that they were not able to get the bean paste to work properly when they
> >tried it.
>
> That sounds like a pretty clear case of fudging the evidence to make
> it fit the hypothesis. If the recipe says bean paste, and they can't
> get it to work with bean paste, they are doing something wrong.
> Demonstrating that it is a proto-baclava by altering the recipe until
> it works as a proto baclava is cheating, to put it mildly.
> --
> David/Cariadoc