Ramen
From Burden's Landing
David Chang's recipe in Momofuku (which I own) uses kansui, a mixture of sodium carbonate and potassium carbonate. Harold McGee found that he could get the same flavor with baked soda alone.
David Chang's recipe in Momofuku (which I own) uses kansui, a mixture of sodium carbonate and potassium carbonate. Harold McGee found that he could get the same flavor with baked soda alone.