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This article is one I will definitely need to follow up on: Hand Pulled Noodles.
If you've ever seen a chef take a lump of dough and turn it into over a hundred feet of noodles in a matter of seconds, this is kitchen magic at its best!
And the article is full of cool stuff for a science geek like myself, talking about glutenin and gliadin and disulfide bonds and such.
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