On food and cooking the science and lore of the kitchen ( PDFDrive ) 1097

light, they’re opaque rather than translucent.
Rice noodles are made by soaking highamylosericeinwater,grindingitintoapaste,
cooking the paste so that much but not all of
thestarchisgelated,kneadingthepasteintoa
dough and extruding it to form noodles,
steaming the noodles to finish the gelation
process, cooling and holding for 12 hours or
more, and drying with hot air or by frying
them in oil. Again, the holding and drying
causestarchretrogradationandtheformation
ofastructurethatstandsuptorehydrationin
hot water. Fresh rice noodles,chow fun, need
norehydrationbeforebeingstir-fried.
Ricepapers,banhtranginVietnamese,are
thin,parchment-likediscsthatareusedas
wrappersforsoutheastAsianversionsofthe
springroll.They’remadebysoakingand
grindingrice,soakingitagain,poundingit
intoapasteandspreadingitintoathinlayer,
steamingitandthendryingit.Ricepapersare
rehydratedbrieflyinlukewarmwater,then


usedimmediatelyaswrappersthatcanbe
eatenfreshorfried.