limonadam's Profile
Cooking with a big paella pan on a gas stovetop
Great reply! Thanks so much. A smaller pan might be the way to go- that way I can just stick it in a hot oven for even heating.
Cooking with a big paella pan on a gas stovetop
Hi everyone-
I have a big paella pan that I brought back from Spain that I love using. The problem is getting even heat distribution on my gas stovetop. I basically spend the 20 minutes of cooking time moving it back and forth, left and right, so the rice doesn't burn in four areas directly above the 4 flames, leaving the rest of the rice raw and uncooked.
Another wrinkle- I can't bake it because the oven is a typical Manhattan-apartment-sized standard small oven. Read: the pan won't fit.
Does anybody have any ideas of how to evenly distribute the heat on the stove so I can have perfect, hot, even cooking under my paella pan? i.e. buy a huge stone slate (like a pizza stone) to put over the burners to make one big flat heated surface. I'm not sure that would even heat enough to heat the pan and boil the liquid inside.
Ideas are welcome. Thanks in advance!
I want to make Momofuku chilled spicy noodles at home
Hi there-
I had these this weekend and I agree: I want to eat nothing else!
Have you had any luck finding a recipe? Please share!
Pan Fried Noodle Search
Hi all- I think we're getting closer.. Golden Star was, indeed, in Newtonville. Thanks for everyone who has shouted out!
Pan Fried Noodle Search
Good eyes galleygirl! I'm living in NYC now, but still looking in Boston area for trips home to see the fam. I can't believe we can't figure this out!
Pan Fried Noodle Search
Hi everyone- Thanks to all who have replied! These all sound like yummy options, but I don't think we're hitting the mark. The noodles I'm looking for are white, very stretchy, linguine-flat and thin. They aren't rice noodles and they aren't as wide as fettuccini. The restaurant I've ordered them at all my life was a polynesian chinese restaurant. Maybe I need to look for some of those in NYC? Anyone have any other leads for these noodles? Eternally grateful...
Pan Fried Noodle Search
Hi everyone- Thanks to all who have replied! These all sound like yummy options, but I don't think we're hitting the mark. The noodles I'm looking for are white, very stretchy, linguine-flat and thin. They aren't rice noodles and they aren't as wide as fettuccini. The restaurant I've ordered them at all my life was a polynesian chinese restaurant. Maybe I need to look for some of those in BOS? Anyone have any other leads for these noodles? Eternally grateful...
Pan Fried Noodle Search
Hi everyone- Thanks to all who have replied! These all sound like yummy options, but I don't think we're hitting the mark. The noodles I'm looking for are white, very stretchy, linguine-flat and thin. They aren't rice noodles and they aren't as wide as fettuccini. The restaurant I've ordered them at all my life was a polynesian chinese restaurant. Maybe I need to look for some of those in NYC? Anyone have any other leads for these noodles? Eternally grateful...
Pan Fried Noodle Search
Hello foodies. I'm on the hunt for a very specific kind of pan-fried noodle that I can't find anywhere.
The Chinese restaurant that I grew up with outside of Boston, Golden Star (since closed), made these incredible plain, white, stretchy pan-fried noodles. They were flat and thin, exactly like rice noodles, but not clear or translucent. These were very stretchy, flat, thin, very white noodles that were flash boiled and simply sautéed in a pan. They served them all sauced-up in Lo Mein, but also as a menu item simply called “Pan-Fried Noodles.” They were non-greasy and very toothsome and satisfying.
All of the pan-fried noodles that I have ordered here have been round egg noodles or clearish, flat rice noodles. Has anyone seen anything like the ones I’m looking for?
Thanks!
Pan Fried Noodle Search
Hello foodies. I'm on the hunt for a very specific kind of pan-fried noodle that I can't find anywhere in NYC.
The Chinese restaurant that I grew up with outside of Boston, Golden Star (since closed), made these incredible plain, white, stretchy pan-fried noodles. They were flat and thin, exactly like rice noodles, but not clear or translucent. These were very stretchy, flat, thin, very white noodles that were flash boiled and simply sautéed in a pan. They served them all sauced-up in Lo Mein, but also as a menu item simply called “Pan-Fried Noodles.” They were non-greasy and very toothsome and satisfying.
All of the pan-fried noodles that I have ordered here have been round egg noodles or clearish, flat rice noodles. Has anyone seen anything like the ones I’m looking for?
Thanks!
