Cookbook:Kansui
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Kansui is an alkaline substance used largely for textural effects.[1][2][3] It is similar to limewater.
Characteristics
[edit | edit source]Kansui usually comes as either a powder or liquid solution,[2][4][5] where the principal alkaline components are potassium carbonate and sodium carbonate.[2][3][4][5] Phosphate salts may also be present.[3][4] Liquid kansui tends to have a higher proportion of potassium carbonate than does powder kansui.[5][6] Some varieties of kansui consist entirely of sodium carbonate, with no potassium carbonate.[4]
Note that the proportions of potassium carbonate and sodium carbonate in the mixture will modulate its effects.[6] Potassium carbonate is said to be more "hardening" than sodium carbonate.[5][6] A 3:2 ratio of potassium carbonate to sodium carbonate is common.[4]
Selection and storage
[edit | edit source]Kansui is typically sold by specialty East Asian ingredient vendors.[1]
Use
[edit | edit source]Kansui is often used in wheat doughs to create elasticity/springiness and add a yellow color.[1][3][5] The former effect is accomplished by tightening the gluten strands in the dough,[2][3] while the latter comes from the alkaline effects on pigments in the flour.[5] It is a traditional component of ramen noodles, mooncake skins, and more.[1][2][6]
Substitution
[edit | edit source]If you can't access commercial kansui, the best substitute is plain sodium carbonate.[1][3] This can be easily made by baking bicarbonate of soda[6] for 1 hour at 250–300°F (120–150°C).[3]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d e Zhu, Maggie. "Kansui (lye water, alkaline solution, 枧水)". Omnivore's Cookbook. Retrieved 2024-12-16.
- ↑ a b c d e "Let's Ask the Chef About Ramen! Part 2 : What is Kansui, the special ingredient that determines the noodle's firmness? - Myojo USA". 2023-01-11. Retrieved 2024-12-16.
- ↑ a b c d e f g Dand, Khyati (2023-05-26). "The Make-Or-Break Ingredient You Need For Sturdy Ramen Noodles". Food Republic. Retrieved 2024-12-16.
- ↑ a b c d e "Let's Ask the Chef About Ramen! Part 3 : What is Kansui, the special ingredient that determines the noodle's firmness? Vol.2 - Myojo USA". 2023-02-11. Retrieved 2024-12-16.
- ↑ a b c d e f Mii, Noodle Master: Akira (2024-01-29). "Japanese Ramen noodle ingredients - Yamato Noodle". Yamato Manufacturing Co., Ltd. Retrieved 2024-12-16.
- ↑ a b c d e "The Science Of Ramen Noodles – The Japanese Food Lab". thejapanesefoodlab.com. Retrieved 2024-12-16.