noodle cooking techniques

I love kluski noodles in my chicken noodle soup and recently picked up a brand I hadn't tried before. Mrs. Janus noodles, based in Lansing, IL. Now I think I know how to cook noodles, so I don't know why I was reading the back of the bag except maybe for lack of any other immediate text in the vicinity. Turns out that apparently I do it all wrong. Mrs. Janus wants you to get a big pot of boiling water and then add the noodles slowly enough that you don't stop the boiling. That much sounds familiar. But then she wants you to stir them vigorously for three minutes, cover them, turn off the heat, let sit for 10 minutes, and drain and serve. Whoa!

Since I was putting them in soup, I didn't try it her way, and the noodles were fine, but it made me wonder whether this is an alternate noodle cooking technique that has its fierce partisans, like the high and fast vs low and slow beef roasters

Gary

Ann Fisher wrote:I didn't try it her way, and the noodles were fine, but it made me wonder whether this is an alternate noodle cooking technique that has its fierce partisans, like the high and fast vs low and slow beef roasters

Ann,

I've not cooked noodles in that exact fashion, but, IIRC, some cooking instructions for denser Asian noodles, such as buckwheat soba, have one adding cold water during the simmer/boil stage to slow down cooking.

My thought is that the addition of cold water or, for that matter, letting kluski noodles steep in the hot water, allows the inside to be cooked through without the outside turning to mush.

Enjoy,
Gary