The Glue(-Tin) That Binds - WELCOME TO MY LABORATORY Blog at - 160341


The Glue(-Tin) That Binds 
Feb. 27, 2010 5:30 pm 
Updated: Mar. 2, 2010 2:34 am

Still flying high from last week’s lovely success, I went into the kitchen again this morning and made what has now become our weekend breakfast:


So, Okay, I cheated by undertaking a project that I have succeeded with before and love to make (and eat), but it maintained my status as Queen of the Lab.

The next dilemma that faced me was what to make for dinner?  Aha!  Linguine Alfredo! I still have a couple of pounds of frozen (glutenized) linguine that I cooked up three weeks ago. Fine. Hubby had dinner, but my noodle-craving was unresolved. It’s just a waste of money buying the ready-made Gluten-Free ones. They go gooey and gloppy if they are not eaten in one sitting and they have to be cooked just perfectly, or they’re inedible (with a real nasty after-bite).
Therefore, I figured that, as Queen of the Lab, I could successfully launch (and complete) this week’s challenge of making gluten-free noodles from scratch.

Last week, I bought an All Purpose Baking Flour with the same ingredients as my newly favourite “High-Protein Mix”. So, I found a high-ranking Basic Pasta recipe, substituted Bob’s Red Mill All Purpose mix for the wheat flour

and launched forth.

When I was up to my elbows in flour, my Beloved sauntered by the kitchen and was overtaken by curiosity.  “What’s that?”

“That’s my handy-dandy little noodle maker.” “When did we get that?”
“Oh, about 25 years ago?”
“Really.” (Remember, we’ve been together for only 13 years.) “I thought it was time to try it out.” 
Well, that was worth a giggle, but alas and alackl All excitement at experimenting with a new recipe, and the finger- and toe-crossing, and hoping-against-hope for a similar result as last week did not work – but I know what I did wrong. I did not let the noodles dry long enough.

You see, I was hungry, so as soon as the noodles hit the boiling water, the flour started to mix with the water .... Mmmm! Yummy! -- If you like glue.

Even smothered in an Alfredo sauce it tasted as good as it looked. (icky)
Part of being a scientist is knowing what you are doing when you embark on an experiment, and knowing what you did wrong when it fails. And that, my friends, is how I maintain my newly obtained Intermediate rank and Queen of the Lab status (for now)!:D

Respectfully submitted
Feb. 27, 2010 5:54 pm
Looks like you are on the right tract. Good luck. Mag
Feb. 27, 2010 5:57 pm
You're trying some great things in the kitchen! I haven't gotten that creative with noodles- just standard egg noodles. I do look forward to expanding on that front soon. Keep trying- you know what they say- Science, like history, always repeats itself!
Feb. 27, 2010 6:09 pm
Great blog! I have one of those old pasta makers myself and an ironing board that I use to make the pasta on.
Feb. 27, 2010 6:15 pm
Yo-Mags! Thanks for dropping by and for your kind words of encouragement. Yes, it certainly feels as though I'm on the right track, finally ... but tonight's dinner was really icky ... :D
Feb. 27, 2010 6:17 pm
Hi, Citrus Punch! Thanks for stopping by and for your encouragement. I thought about making ravioli, but was a little scared. *lol* Promised Hubby maybe next week.
Feb. 27, 2010 6:29 pm
Hi, Witchy Woman! Thanks for dropping by! I love the pasta maker ... I have no room for an ironing board (but I have more room than you do? Go figure)! I just put them in a little pyrex pan (not in the oven) and let them sit for an hour or two instead of until they were totally dry! Have you made ravioli or shaped pasta yet? I'm dying to try it.
Feb. 28, 2010 7:28 am
I've never made noodles or any pasta for that matter. One of these days I'm going to try it. I think they make an attachment for the KA? If so, that'll be the route I take. Sounds and looks like you are having fun in the kitchen!
Feb. 28, 2010 12:11 pm
Hi, Mother Ann! Pasta's easy. Don't know about the KA -- Never had one (*hiding head in shame*) -- As for the fun, sometimes yes, sometimes no, but I try to make everything fun. I love experimenting and trying new things in the kitchen. It's the day-to-day ho-hum boring daily stuff that I find to be a chore, so I sing to myself -- make up funny songs, deliberately make messes and go "Whoopsie!" after each one (I may be old, but I'm not mature) :D ... I figure if I try at least five new things a week, things won't get too boring *lol* Problem: My energy is such that we have to settle for ho-hum meals during the week and then I go crazy on the weekends. It doesn't bother Hubby (he likes boring in food), but as long as I have fun doing even the boring stuff, it's less boring. :D
Feb. 28, 2010 9:47 pm
Gluten free flour... such an odd thought... Mmm pasta maker... I'm too tired to form a real comment lol. I did like the entry though!
Mar. 1, 2010 4:50 am
Hi, Amber! If gluten did not exist gluten-free would not be an issue *lol* I love the pasta maker! It was fun -- like adult playdough. I hope you got some sleep last night after the festivities!
Mar. 1, 2010 5:44 pm
I know that one day you are going to report a very major GF success story. Icky and yucky with a verbal whoopsie gotta give way to success or explitives pdq! I'm voting for the success story.
Mar. 2, 2010 2:34 am
MIKE! It's good to see you back! I've been worried about you. Oh, and as for the expletives .... I got one!!! :D Only to find my saving recipe (the one that boost my confidence level enough to nudge up the "beginning" to a very hesitant "intermediate") a mere 3 1/2/4 weeks later) :D You've missed a lot, my friend! But I'm glad to see you (as always)!
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About Me
Live with my SoulMate Hubby (a.k.a. "The Most Wonderful Man In the World") in a teeny, tiny apartment with two psycho cats.
My favorite things to cook
Still in progress, but the list includes (from this site): Scandinavian Almond Bars; Serbian Beef and Vegetables; Scandinavian Almond Bars; Black Russian Bread; Scandinavian Almond Bars; Roasted Red Potatoes; Norwegian Meat Balls; Scandinavian Almond Bars; Norwegian Soft Cake; Milk-Braised Pork Loin!
My favorite family cooking traditions
Blot Kake (Norwegian Soft "Cake"); Sur Kal (Norwegian "Sour Cabbage"); Russian Peas; Scandinavian Almond Bars; Norwegian Meat Balls; (started by me) Milk-Braised Pork Loin
My cooking triumphs
My first loaf of bread (assisted by my very first breadmaker) Making the Scandinavian Almond Bars -- and they worked FIRST TIME Norwegian Meat Balls - HURRAY for me! Blot Kaker (even though it was a little tough due to using brown instead of white sugar) (Hokey Phinokey! I should upgrade my level as THE BEST EXPERT - WORLD AMAZING! Just because of this little cake)!! And, the recipe that boosted my rating from beginning to Intermediate: Milk-Braised Pork Loin!!!!!
My cooking tragedies
Never, EVER ... under any circumstance: 1. Add ketchup to Beef Stroganoff Hamburger Helper!! (We ordered Pizza that night.) 2. Pour onion soup mix from a bulk bag directly into what you are cooking ... *GAG* (Jam Sandwiches are a great replacement!) 3. When making Russian Peas, make sure they do NOT boil dry. That was Christmas Eve dinner (the Big Disaster) December 2009. 4. NOTE TO SELF: Although Hubby adds ketchup to EVERYTHING -- DO NOT add to anything while cooking (He's usually right!)-- Reminder: Easy Fettuccine Fiasco. *Sigh*
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