<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The recommendation is to sub in 2.65t of Kansui water - correct? </div></BLOCKQUOTE>Using a typical conversion, yes. I've not made them before. The ones I've made worked with 1/2 t liquid per cup of flour, like the other recipe you note.
Try either or both, making half the volume of each, each way, then seeing what works best. </div></BLOCKQUOTE>
Kevin - Yep that's the plan. Probably tomorrow. Lots of other cooking and other chores scheduled today.
Have some roast duck and udon stir fry in the fridge from a stop at Sang Kee in Edgemont. Will be checking the bite/chew with those tomorrow as part of the experiment
Wolgast - too familiar with how that skill looks. I actually worked for 6-8 years or so at 900 Race St. In Philadelphia in a past life. AKA Chinatown. Used to watch those guys live in the morning while I was in buying Chinese coffee and pastry. Right beside them was a guy chopping duck on a huge block with a cleaver to make the duck rolls for the day.
Don't think I'll get to that method ever. Will be rolling mine out and pushing them through a chiattara (thin side) though, which is pretty cool, but nowhere near the study it takes to do it all by hand.