Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: KathD11 on December 29, 2013, 09:54:46 am
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I don't know if I am a little delirious from the festive season, but I had such fun making these! My only issue was that my noodles didn't come apart when I swirled them in the water, perhaps I didn't put enough oil between the layers or I just need more practice. Next time I will probably just steam each layer separately to save fussing around.
If anyone has had success steaming in layers I would love to hear your tips :)
I am going to use my noodles in pad thai for dinner tonight.
(http://img.tapatalk.com/d/13/12/29/e2a5aqav.jpg)
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I used sushi rice as that is all I had and no particular variety is mentioned. As I was cooking the first layer I looked on Tenina's utube and she used basmati. When I was cutting up the noodle strips I wet the knife on both sides and that seemed to stop it from sticking to the rice. The noodles were very gluggy and could have been a result of the type I used seeing as sushi is meant to stick together. I'll have another go some day.
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My DH had success with rice noodles a while ago using jasmine rice. I suspect a long grain variety is better but maybe sushi rice would work with plants of oil between the layers
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I love these noodles. I use basmati rice and only do single layers at a time. I use my long pizza "rocker type" slicer to cut them. I love the smell of the house when cooking these too! :)
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I should also add that I prefer mine as thin as possible, usually i find that the last layer is the best ( as usually there is not quite enough to cover the varoma tray) so that is how thin I try to make it throughout ;) :D
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Good tips there, specially using the pizza knife
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I used jasmine rice too. I agree with kt2 the thinner ones were best, when I make it again will follow the tips.