Misplaced Pages

#488511

35-841: For 60 minutes, make a most confident dish using all skills to show the passion in cooking. The winner could choose the main mission's theme ingredient first and could distribute its to other contestants. For 60 minutes, make a dish using the kind of noodles distributed by the mystery box's winner, who was safe from elimination and did not compete in this mission: Dang-myeon (Son Ho-young), Pasta (Lee Gye-in, Shin Eun-jung), Memil-myeon (Hwayobi, Henry), Ssal-guksu-myeon (Shin Bong-sun, Jiyul), So-myeon (Seo Hye-jeong, Kim Sung-soo), Kal-guksu -myeon (Tony An) For 60 minutes, make exactly anything that chef Kang Leo has made after observing his cooking process and tasting his dish. The winner could choose

70-522: A Chinese recipe as early as the 9th century. Innovations continued, such as noodles made with buckwheat ( naengmyeon ) were developed in the Joseon Dynasty of Korea (1392–1897). Ramen noodles, based on southern Chinese noodle dishes from Guangzhou but named after the northern Chinese lamian , became common in Japan by 1900. Kesme or erişte noodles were eaten by Turkic peoples by

105-430: A main ingredient in the dishes: miến gà (chicken), miến lươn (eel), miến ngan (muscovy duck), and miến cua (crab). These cellophane noodles are sometimes confused with rice vermicelli ( Vietnamese : bún ) and arrowroot starch noodles (Vietnamese: arrowroot: củ dong , arrowroot starch: bột dong/bột hoàng tinh/tinh bột khoai mì ). In French Polynesia , cellophane noodles are known as vermicelle de soja and

140-421: A meal suitable for children using dairy products in the box. Two child chefs appeared as the special judges for this mission. For 60 minutes, make a special waffle dish. The mystery box's winner was safe from elimination and did not compete in this mission. For 2 hours, make a three-meal menu for a party of 47 female guests. Five contestants divided into two teams whose the leader are the mystery box's winner and

175-410: A popular dish called japchae ( 잡채 ). They are usually thick, and are a brownish-gray color when in their uncooked form. In India , glass noodles are called falooda (see falooda , the dessert dish), and are served on top of kulfi (a traditional ice cream). They are usually made from arrowroot starch using a traditional technique. The noodles are flavorless so they provide a nice contrast with

210-1021: A simple and healthy breakfast using the ingredients in the box. The winner could choose the main mission's theme ingredient first. For 60 minutes, make a dish using the theme ingredient chosen by another contestant. Except the mystery box's winner, after choosing the theme ingredient, all contestants had to invert the cooking place included their theme ingredient chosen. For 2 hours, make a Korean three-course meal (Appetizer – Main course – Dessert). Some guests appeared as supporters: former contestants such as Lee Kye-in, Seo Hye-jeong, Shin Eun-jung, Hwayobi, and other celebrities such as Park Jin-young , Kim Sook , Park Hwi-soon  [ ko ] , Danny Ahn , Jia ( Miss A ), 15& and Baek A-yeon . Cellophane noodles Cellophane noodles , or fensi ( traditional Chinese : 粉絲 ; simplified Chinese : 粉丝 ; pinyin : fěnsī ; lit. 'flour thread'), sometimes called glass noodles , are

245-552: A spicy ground pork meat sauce. In Tibetan cuisine , glass noodles are called phing or fing and are used in soup, pork curry or with mushrooms. In Japanese cuisine , they are called harusame ( 春雨 ), literally "spring rain". Unlike Chinese glass noodles, they are usually made from potato starch. They are commonly used to make salads, or as an ingredient in hot pot dishes. They are also often used to make Japanese adaptations of Chinese and Korean dishes. Shirataki noodles are translucent, traditional Japanese noodles made from

280-570: A type of Chinese noodle. Analyzing the husk phytoliths and starch grains present in the sediment associated with the noodles, they were identified as millet belonging to Panicum miliaceum and Setaria italica . However, other researchers cast doubt that Lajia's noodles were made from specifically millet: it is difficult to make pure millet noodles, it is unclear whether the analyzed residue were directly derived from Lajia's noodles themselves, starch morphology after cooking shows distinctive alterations that does not fit with Lajia's noodles, and it

315-447: A type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes. The most common noodles are those derived from either Chinese cuisine or Italian cuisine . Chinese noodles are known by a variety of different names, while Italian "noodles" are known as pasta . While long, thin strips may be

350-700: A type of transparent noodle made from starch (such as mung bean starch, potato starch , sweet potato starch, tapioca , or canna starch) and water. A stabilizer such as chitosan (or alum , illegal in some jurisdictions) may also be used. They are generally sold in dried form, soaked to reconstitute, then used in soups, stir-fried dishes, or spring rolls . They are called "cellophane noodles" or "glass noodles" because of their cellophane - or glass -like transparency when cooked. Cellophane noodles should not be confused with rice vermicelli , which are made from rice and are white in color rather than clear (after cooking in water). Cellophane noodles are made from

385-745: A variety of starches . In China, cellophane noodles are usually made of mung bean starch or sweet potato starch. Chinese varieties made from mung bean starch are called Chinese vermicelli , bean threads , or bean thread noodles . Chinese varieties made from sweet potato starch are called fentiao or hongshufen . Thicker Korean varieties made with sweet potato starch are called sweet potato noodles or dangmyeon . Cellophane noodles are available in various thicknesses. Wide, flat cellophane noodle sheets called mung bean sheets are also produced in China. In Korea, napjak-dangmyeon (literally "flat dangmyeon ") refers to flat sweet potato noodles. In China,

SECTION 10

#1732772396489

420-794: Is called bihon in the Philippines. In Thai cuisine , glass noodles are called wun sen ( Thai : วุ้นเส้น ). They are commonly mixed with pork and shrimp in a spicy salad called yam wun sen ( Thai : ยำวุ้นเส้น ), or stir-fried as phat wun sen ( Thai : ผัดวุ้นเส้น ) and sometimes used as the noodles for pad thai . In Vietnamese cuisine , there are two varieties of cellophane noodles. The first, called bún tàu or bún tào , are made from mung bean starch, and were introduced by Chinese immigrants. The second, called miến or miến dong , are made from canna ( Vietnamese : dong riềng ), and were developed in Vietnam. These cellophane noodles are

455-575: Is found in a book dated to the Eastern Han period (25–220 CE). Noodles made from wheat dough became a prominent food for the people of the Han dynasty . The oldest evidence of noodles was from 4,000 years ago in China. In 2005, a team of archaeologists reported finding an earthenware bowl that contained 4,000-year-old noodles at the Lajia archaeological site . These noodles were said to resemble lamian ,

490-400: Is prepared from wheat, water and salt. It is thick and is usually eaten with matzoon , clarified butter and garlic. The Latinized word itrium referred to a kind of boiled dough. Arabs adapted noodles for long journeys in the fifth century, the first written record of dry pasta . Muhammad al-Idrisi wrote in 1154 that itriyya was manufactured and exported from Norman Sicily . Itriya

525-528: Is typically made with mung bean flour. The other form of kyazan , called hsan kyazan ( ဆန်ကြာဆံ ), refers to rice vermicelli . Kyazan is the primary starch used in a Burmese consommé called kya zan hinga , and is also used in Burmese salads . In Filipino cuisine , the noodles are called a similar name: sotanghon because of the popular dish of the same name made from them using chicken and wood ears . They are also confused with rice vermicelli, which

560-581: Is uncertain whether the starch-like grains from Laijia's noodles are starch as they show some non-starch characteristics. Food historians generally estimate that pasta's origin is from among the Mediterranean countries: a homogenous mixture of flour and water called itrion as described by 2nd-century Greek physician Galen , among 3rd to 5th-century Jews as itrium as described by the Jerusalem Talmud and as itriyya (Arabic cognate of

595-568: The Cantonese chop suey ) is common fare at social gatherings. Sapasui, a soupy dish of boiled glass noodles mixed with braised pork, beef, or chicken and chopped vegetables, is akin to Hawaiian "long rice". There were several food safety incidents originating in China . In 2004, a number of companies in Yantai , China, were found to be producing Longkou cellophane noodles with cornstarch instead of green beans, to reduce costs. In order to make

630-815: The Etruscan civilization , the Testaroli . The first noodles will only appear much later, in the 10th or 11th centuries, and there is a popular legend about Marco Polo bringing the first pasta back from China. Modern historians do not give much credibility to the story and rather believe the first noodles were imported earlier from the Arabs, in a form called rishta . Pasta has taken on a variety of shapes , often based on regional specializations. In Germany , documents dating from 1725 mention Spätzle . Medieval illustrations are believed to place this noodle at an even earlier date. Armenian variety of noodle, Arishta ,

665-404: The konjac yam and sometimes tofu . In Korean cuisine , glass noodles are usually made from sweet potato starch and are called dangmyeon ( Korean :  당면 ; Hanja :  唐麵 ; literally " Tang noodles"; also spelled dang myun , dangmyun , tang myun , or tangmyun ). They are commonly stir-fried in sesame oil with beef and vegetables, and flavoured with soy and sugar, in

700-484: The 13th century. Ash reshteh (noodles in thick soup with herbs) is one of the most popular dishes in some middle eastern countries such as Iran. In the 1st century BCE , Horace wrote of fried sheets of dough called lagana . However, the cooking method does not correspond to the current definition of either a fresh or dry pasta product. The first concrete information on pasta products in Italy dates back to

735-786: The Greek word), string-like shapes made of semolina and dried before cooking as defined by the 9th-century Aramean physician and lexicographer Isho bar Ali. There are over 1,200 types of noodles commonly consumed in China today. Due to the vast diversity of Chinese noodles available, there is no unifying Chinese word for the Western concept of "noodles". In Mandarin , miàn (simplified Chinese: 面; traditional Chinese: 麵) refers to noodles made from wheat flour and grains such as millet, sorghum, and oats. While fěn (粉) refers to noodles made from other starches, particularly rice flour and mung bean starch. Wheat noodles in Japan ( udon ) were adapted from

SECTION 20

#1732772396489

770-441: The appearance and texture of shark's fin in vegetarian soups. Thicker varieties, most popular in China's northeast , are used in stir fries as well as cold salad-like dishes. A popular shanghai cuisine using the ingredient is fried tofu with thin noodles ( Chinese : 油 豆 腐 線 粉 湯 ; pinyin : yóu dòu fu-xiàn fěn tāng ). A popular Sichuan dish called ants climbing a tree consists of stewed cellophane noodles with

805-456: The best dish's contestant in previous episode. Guests would vote directly for their favorite dish by pressing the corresponding color button of the team. For 60 minutes, make a dish using the leftover foods in fridge. Only two members of the losing team competed in this mission, team leader Hwayobi decided that she and Shin Eun-jung would compete, i.e. Son Ho-young was safe from elimination and did not compete in this mission. For 30 minutes, make

840-597: The cornstarch transparent, they were adding sodium formaldehyde sulfoxylate and lead -based whiteners to their noodles. In December 2010, Czech food inspection authorities inspecting Chinese cellophane noodles determined that 142 mg/kg (0.00227 oz/lb) of aluminium had been added to them. Above 10 mg/kg (0.00016 oz/lb) is an illegal amount for noodles in Czech and EU markets (see Annex I to Regulation (EC) No 669/2009 and its amendments (EU) No 187/2011, 618/2013 annex I). Noodle Noodles are

875-443: The ingredients in it (out of 21). Each contestant was called in to do the mission which would be stopped when they guess a wrong ingredient. Who have the least answers would be eliminated. The mystery box's winner was safe from elimination and did not compete in this mission. Result (sort by mission execution order): Kim Sung-soo (9), Son Ho-young (10), Shin Eun-jung (10), Tony An (8), Shin Bong-sun (9), Henry (9) For 60 minutes, make

910-417: The main mission's theme ingredient first and could distribute its to other contestants. For 60 minutes, make a dish using the kind of sauce or paste distributed by the mystery box's winner: Ganjang (Kim Sung-soo, Hwayobi, Fei), Gochujang (Lee Kye-in, Shin Bong-sun, Henry), Doenjang (Shin Eun-jung, Tony An, Son Ho-young) For 60 minutes, make dish using anything brought back (from ingredients to tools) by

945-505: The managers, who have only five minutes (included in the cooking time) to choose the ingredients. For 10 minutes, make a gyeran-mari with ten eggs after observing the dish of Kim Seung-min, MasterChef Korea Season 1's winner. The mystery box's winner was safe from elimination and did not compete in this mission. For 60 minutes, make a meal suitable for spring picnic and arrange in three layers of box (one for rice, one for fruit and one for side dish). Taste chef Kim Sohyi's bibimbap and guess

980-509: The most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage or dried and stored for future use. The word for noodles in English

1015-676: The name saifun , the Cantonese pronunciation of the Mandarin xìfěn ( Chinese : 細 粉 ; lit. 'slender noodle', though the name fánsī (粉絲) is the term most often used in Cantonese. In China, cellophane noodles are a popular ingredient used in stir fries , soups, and particularly hot pots . They can also be used as an ingredient in fillings for a variety of Chinese jiaozi (dumplings) and bing ( flatbreads ), especially in vegetarian versions of these dishes. Thicker cellophane noodles are also commonly used to imitate

1050-686: The primary site of production of cellophane noodles is the town of Zhangxing, in Zhaoyuan , Shandong province. However, historically the noodles were shipped through the port of Longkou , and thus the noodles are known and marketed as Longkou fensi ( simplified Chinese : 龙口 粉丝 ; traditional Chinese : 龍口 粉絲 ). In Chinese , the most commonly used names are fěnsī ( Chinese : 粉絲 ; lit. 'noodle thread') and fěntiáo or hóngshǔfěn ( Chinese : 粉 條 or Chinese : 紅 薯 粉 ; lit. 'noodle strip' or 'sweet potato noodles'). They are also marketed under

1085-462: The starch through a potato ricer . They are used most often in chicken long rice , a dish of cellophane noodles in chicken broth that is often served at luaus . Glass noodles were introduced to Samoa by Cantonese agricultural workers in the early 1900s where they became known as " lialia ", a Samoan word meaning "to twirl", after the method of twirling the noodles around chopsticks when eating. A popular dish called sapasui (transliteration of

MasterChef Korea Celebrity - Misplaced Pages Continue

1120-923: The sweet kulfi . Kulfi and falooda can be bought from numerous food stalls throughout northern and southern parts of India. In Indonesian cuisine , they are called soun , suun or sohun , probably from Pe̍h-ōe-jī : suànn-hún ( traditional Chinese : 線粉 ; simplified Chinese : 线粉 ; pinyin : xiànfěn ; lit. 'thread flour') . Its usually eaten with bakso , tekwan , and soto . In Klaten , there are sohun made from aren starch. In Malaysia , they are known as tanghoon ( 冬 粉 ). They are sometimes confused with bihun ( 米粉 ) which are rice vermicelli . Sometimes also known as suhun or suhoon . In Myanmar , cellophane noodles are called kyazan ( ကြာဆံ ; lit.   ' lotus thread ' ), more specifically called pe kyazan ( ပဲကြာဆံ , lit.   ' bean lotus thread ' ), which

1155-525: Was also known by the Persian Jews during early Persian rule (when they spoke Aramaic ) and during Islamic rule. It referred to a small soup noodle, of Greek origin, prepared by twisting bits of kneaded dough into shape, resembling Italian orzo . Zacierki is a type of noodle found in Polish Jewish cuisine . It was part of the rations distributed to Jewish victims in the Łódź Ghetto by

1190-465: Was borrowed in the 18th century from the German word Nudel ( German: [ˈnuːdl̩] ). The German word likely came from Knodel or Nutel , and referred to any dumpling, though mostly of wheat. Colloquial uses for noodle to refer to someone's head, or to a "dummy" are unrelated, and likely came from the older English word noddle. The earliest written record of noodles

1225-415: Was introduced to the islands by Hakka agricultural workers during the 19th-century. They are most often used in maʻa tinito , a dish made with cellophane noodles mixed together with pork, beans and cooked vegetables. In Hawaii , where cuisine is heavily influenced by Asian cultures, cellophane noodles are known locally as long rice , supposedly because the process of making the noodles involves extruding

#488511