3. Ramen

Question 1

alkaline (pronounced alka-lin)

Answer 1

adj.
having the properties of an alkali, or containing alkali; having a pH greater than 7. Often contrasted with acid or acidic; compare with basic.

“alkalinity is the opposite of acidity…most foods have a lot of water in them and so the nature of that water and the balance of hydrogen ions and hydroxide ions makes a big difference to the way the other components of food behave; The carbohydrates, the proteins, the fats are all very sensitive to their chemical environment When you add alkaline ingredients to a noodle, you change the chemical environment for the flour, the color changes, the noodles get yellow, the texture changes and this is not that well understood, but somehow the interaction of the gluten proteins change in such a way that the noodle becomes much firmer.”

Harold McGee - Mind of a Chef episode 1

Question 2

ph

Answer 2

a figure expressing the acidity or alkalinity of a solution on a logarithmic scale on which 7 is neutral, lower values are more acid, and higher values more alkaline. The pH is equal to −log 10 c, where c is the hydrogen ion concentration in moles per liter.

Question 3

gluten.

Answer 3

noun
a substance present in cereal grains, esp. wheat, that is responsible for the elastic texture of dough. A mixture of two proteins, it causes illness in people with celiac disease.

“the texture changes and this is not that well understood, but somehow the interaction of the gluten proteins change in such a way that the noodle becomes much firmer.”
- Harold McGee - Mind of a Chef episode 1

Question 4

Tsukemen

Answer 4

Tsukemen has the noodles separated in a different bowl. To eat tsukemen, you take a few strands of noodle with your chopsticks and dip them lightly in your soup bowl. The reason for this is that tsukemen soup is made dense and you do not want to have the flavor of the soup overpower your noodles. Noodles in tsukemen are commonly served cold.