Chapter 130

Chapter 130

Durand Brodle

Ramen literally noodles made by pulling.

'Pull la' character 'noodle myeon' character.

The original ramen that originated in China hand-pulled noodles that sound. And continued hand-pulled noodles until mass production technology invented in Japan.

But the so-called Brodle that fell in front of me after waiting a long time not the form of hand-pulled noodles at all.

Ah, what's Brodle?

Goosebumps so don't even want to think. Anyway Brodle.

Sir Ashford next to me quietly whispered to me.

"...Mr. Hagwood, by any chance did you make this too?"

"No relation to me at all."

"But why the name 'Spicy Durand Fishball Broth Noodle'..."

"So no relation. Such things one or two in this market now? Probably attached Durand name saying put Fish Ball. Don't talk and taste."

Broth a word calling clear broth boiled with meat, vegetables, fish etc.

Noodle literally referring to noodles.

Seemed intuitively named 'broth noodle' as a dish made by pouring broth on noodles, clearly no more suitable name than that thought.

Originally ramen also meaning noodles with broth poured 'tangmyeon'.

Even directly translating tangmyeon becomes broth noodle.

Anyway shortened that once more surrounding guests or merchants all calling this Durand Brodle.

And the reason I thought this not hand-pulled noodles, because the irregular form characteristic of hand-pulled noodles not visible at all.

I lifted the noodle strands with a fork and confirmed.

Clearly length also constant, thickness also almost uniform.

"Machine pulled noodles."

Indeed, if pulling noodle strands by hitting with hands one by one time and effort tremendously enter, how sell that in bulk at a stall in the middle of the market?

At least half the work personnel have to replace with machines to barely gain reality.

"Wow, this looks like pasta but very chewy and bouncy! Quite matches this spicy broth too! Seems reason people lined up, on earth what made with? A dish seeing for the first time in life."

This person originally this talkative?

Image completely different from when visited my restaurant in the past?

"Seems you already said the correct answer."

"...Yes? What words?"

"Literally. Used pasta machine. So noodle strands came out evenly like this."

"Indeed... So."

No way ramen machine or such in 1901.

But limited to the West, already substitutes abundant.

Household small pasta machine.

A machine that puts flour dough and turns the crank and pushes the dough with pressure and pulls pasta. A bit expensive, but if needed an item easily obtainable in the market.

No particularly complex principle either. Literally mechanical extrusion method.

Because the history of pasta food itself very long, household pasta machines also continuously optimized.

The words even adjusting the height of the roller or mold can make noodle thickness this thick.

I slightly examined the noodle strands again. This uniformity absolutely impossible for hand-made noodles.

By any chance the ramen machine first made in Japan also modified such pasta machine?

If so seeming this the real original form the food called ramen should have.

But the interesting irony of history that ramen first invented in the East not the West where conditions already sufficient.

"Texture completely different from pasta. Why so?"

Was Sir Ashford originally this interested in cooking?

Unlike quietly following until now the moment putting Brodle in the mouth something strangely excited felt.

I decided to tell the correct answer this time too.

"Because ingredients different so."

"But taste flour taste, right? Can such big difference come out because ingredients different...?!"

"Pasta usually made with winter wheat. Like durum wheat. But this instead seems used spring wheat."

"...Taste changes this much with flour variety difference?!"

If modern would explain with the difference between strong flour and medium flour, but now an era without such detailed distinctions.

Durum wheat high protein content and gluten structure strong so makes hard and chewy texture.

On the other hand, ramen... no, this Brodle soft and bouncy yet noodle strands that absorb broth well.

To make such noodle strands no choice but to see used spring wheat with better absorption.

Moreover pasta made with durum wheat long cooking time, and if frying in oil rather hardens characteristic.

But even by current era standards making pasta with spring wheat really original and bold attempt, and especially bringing spring wheat to harmonize with broth can say rolled the head quite.

"There one more secret of taste. This seems slightly fried at low temperature between 300 and 320 degrees Fahrenheit. Chewiness made so."

"Hard to understand. This the result of frying?!"

If converting to Celsius about 150 to 160 degrees.

Choosing pasta machine and spring wheat also amazing creativity, but the real creativity frying the pulled noodle strands and using.

Considering the situation frying know-how arbitrarily transmitted in London Britain as seen at St. Thomas' Hospital last time, this also a result barely found after quite numerous trials and errors.

If frying noodle strands already heat treated once state, so when cooking again in hot water the cooking time much shorter.

This similar to the reason jellied eels easily sold at stalls. Because can make in advance and just bring and sell quickly.

Moreover in the frying process fine holes arise on the noodle strand surface, these holes absorb liquid and make soft and chewy texture.

During frying the starch included in the flour dough gelatinizes and strengthens chewiness,

Also a thin oil film arises on the noodle strand surface, regulates so noodles appropriately absorb broth, and helps noodles not become excessively soft after cooking and maintain firm form.

Simply speaking, perfectly supplemented the structural weakness of noodle strands with one frying.

But I didn't explain this one by one to Sir Ashford.

That is well anything to be suspected? Even if real Jean-Paul Durand appears at this place now won't inform so detailed.

But even with only the fragmentary content I slightly leaked like that sufficient to attract people's attention seeming.

Mistake, this clearly a miss.

"...Hey, you. Seem tremendously knowledgeable about cooking?! Even if saying Jean-Paul Durand disguised and appeared will believe!"

"Honey, first meeting what rude words?! Oh my, sorry. My husband meddles a lot..."

"Ugh! Don't pinch! Sorry! Sorry!"

The commotion the middle-aged couple eating Brodle right next to us caused surrounding gazes also gradually concentrated.

I unconsciously stroked the nose.

Fortunately the fake mustache still firmly attached.

No matter of being caught.

"...Shall we get up now. Have to look around other places too."

"Said will confirm something, achieved that purpose?!"

"Well, one degree roughly floated."

From the start came up to here, to confirm another inconvenience that can experience while living ahead.

Wanted to directly confirm on site what problems good to improve when I have power.

One seems clearly found.

That exactly the absence of 'chopsticks'.

Good eating ramen-like food after a long time, but clearly a disadvantage.

The fine holes of the noodles that arose in the frying process add chewiness to the texture at the same time, also a factor that weakens the strength of the noodle strands.

The words even picking a bit wrong snap snap breaks.

Trying to force eat such with a fork... frighteningly inconvenient more than thought!

Noodle dishes unconditionally chopsticks. This an unchanging truth.

I well use chopsticks at home, but no culture of using in public places yet.

‘If my current fame can conduct a campaign of distributing chopsticks degree seeming.’

A laugh came out at the idle thought.

What thinking of doing with this Brodle house?

Just thinking of leaving. Anyway a stall that arose spontaneously, right.

Someday someone might develop this into an instant business, or disappear awkwardly imitating.

No reason for me to particularly touch.

My work also piled like a mountain, no leisure to take care up to here.

But clearly something attractive.

If the broth has a bit more personality, and noodle strands also improved...

No, no matter how looking no street food that suits the London market as much as this Brodle floats.

More convenient to make than pasta, taste good, especially the perfect substitute position of tasteless 'pea soup', right.

Trend inevitable. Might the heat spread more before this year's cold winter ends.

Even just today many people would have encountered Brodle, and people trying to follow the secret too.

I leisurely tried to leave there, then suddenly stopped the steps and decided to throw one advice as compensation to the pioneer of Brodle.

"Hey, owner."

"Hmm...? Thinking of additional order? Sorry, lines still long standing so if wanting to eat again have to line up new."

"Not that, when pulling noodles mix a bit of baking soda."

"...Suddenly what words that?"

"If mixing will know."

The owner looked at me with a bewildered expression, but didn't explain more particularly.

Anyway will know soon. If not knowing ends there.

I leisurely came out of that place, and Sir Ashford who urgently chased threw a question at me.

"Teacher, what talk baking soda on earth?!"

Today why so many questions? Not that degree relationship.

Seeing the desire beyond curiosity in his eyes only then I noticed.

Trying new attempts encouraged by my cooking success stories seeming not only market stall owners or Durandists.

Those born as third or fourth sons in noble families and the path of succeeding the family blocked, those who have to pioneer the direction of life themselves, that is Sir Ashford in front of the eyes also falls into that category.

This gentleman, someday intending to firmly catch a share with Brodle?

Well, nothing can't inform.

Service to the end. If not thinking of quitting my escort role right now and jumping into cooking business, shall I give a bit of hint.

Competition the more the more fun.

Who knows? Someday this person makes much more delicious Brodle than this and causes a great trend?

"When eating just now felt the noodle strands snapping snap, right?"

"Yes, clearly so. A bit bothersome."

"Uncomfortable?"

"A bit... Still I okay."

That so. Not just scooping noodle strands, saw the appearance of holding the bowl and gulping even the broth without leaving.

Then even snapped noodles just one mouthful.

"If putting baking soda noodles won't break even in boiling water. Frying the outside of the noodles, baking soda strengthens the inside of the noodles."

"Ah, so?! Thank you for informing! The world of cooking the more knowing the more profound! Sorry for bothering. Will restrain now."

"Well, if knowing enough."

Even Sir Ashford seeming sending eyes of awe to me? This okay don't know?

After that really various matters.

For example no three-color traffic lights so very inconvenient crossing crosswalks,

Watched a merchant from Japan trying to sell shichimi instead of Spanish chili powder but thoroughly ignored because no recognition,

Watched merchants who confused the difference between 12 hours and 24 hours fighting over time appointment problems,

Couldn't endure the public toilets managed like trash and cursed,

Thought 'if unifying sizes a bit better' because ready-made clothes sold at the market all sizes different,

Even though the 20th century right in front no mask so broke a sweat avoiding people with colds openly coughing...

Various matters, but too many stories to transfer all such.

I had a truly enjoyable market sightseeing after a long time.

Of course Joe following from afar hard.

Like that one day ended.