Noodles and Their Treatment
I
Origin
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II
Description
Chang's approach to noodles — both in ramen and in the ssam bar preparations — addresses the treatment of noodles after cooking that separates professional from home results: the noodle after boiling must be handled to preserve its texture in the bowl.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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Quality hierarchy, sensory tests, and where the dish lives or dies — on every entry in the Library.
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