Chinese Hand Pulled Noodles Advanced Techniques

my name is chef tom. I've been cooking for 25 years, six years in Europe. I have also cooked in Asia, Mexico and am from the east coast. There is no reason why the home cook cannot prepare delicious meals at home. I learn everything. clear types of secrets, these are the real secrets that people want to know and I will teach them. Hi, I'm Chef Tom from Culinary Secrets. One of the biggest secrets I've taught you so far is how to prepare the Antipodean Chinese Noodles, so we've had a great response so I decided to put them in a kit to make it a little easier, so let me show you that It's in the kit.

We have an instructional DVD that tries to do it by

hand

and by machine and we also have a packet of ingredients, this is all we need to make the

noodles

by

hand

except the water, so let's get started, let's start by opening the packet to everything that is inside, now we add our water, now there are 200 grams of water. or 7/8 cup, so let's put it in there and start mixing now. This dose could take you the whole mixture and you might think this is probably going to take you 15 or 20 minutes at meal time so you're going to get It's a good workout while you're doing this so be prepared the next thing the machine is going to do is a lot faster , so once it's almost mixed we can keep it together.

I want a present table so I can need it a little better now that it's not necessary. I'm afraid to work this, although I know trained Western chefs, we don't want to knead the dough too much, a mean idea or 20 minutes, my hand, I scare you, but believe me, it has to be like this, so I need this. I'm taking the palm of my hand right here and I'm just pushing down pushing it down picking it up pushing down when you need this it's very important that you take it push it down turn it push it down turn it push it down Otherwise it would be too necessary here , won't we need it?

But here we go, we're about ten minutes in right now and it's going to get a little soft, but it's too hard to do what we do. today three two in three different phases the first phase is making dough, which we are doing right now, the second phase would be stretching and the third will be two different applications, we will make a stir fry and a soup with this will also be Doing this with two different methods , to the extent that we do it by hand, so if you're a big man, it's an exercise, this will get you going or the way you prefer with a machine, so I'm going to keep kneading this for about five more ten minutes and See you then so now let me show you a little bit easier way to do it so take the packet of flowers and put it in your mixer add the water and start this now what I normally do with the KitchenAid is it lasts 12. minutes on speed 4 and you'll notice I'm using the paddle, the pebble works much better than the hook for this because it really just gets juice out of the dough, one thing you have to do is hold the bowl sometimes it comes off just fine, they've been through about 12 minutes.

I'm going to do a test. What I'm looking for is how it's going to stretch so it looks good right now, you should feel like a piece of warm gum at this point, so I'm going to put this down on a table real quick, I'm going to give it a quick need to double check it, done , perfect, although now is the time to stretch for about twenty minutes and it could take a little longer, a little less. It's been 20 minutes on how strong, but let me show you how to work this, so I want to implement this on a log, pick it up, give it a tug, so let's give it a couple of tugs to play with it.

So you can see how stretchy this material is, so if it breaks, just squeeze it again, maybe set it so the dough is pretty good at this point, so let's talk technique, you can keep doing this over and over again. time. as long as you want when I first allowed myself to do this I would use a piece of dough for a whole day now what's going to happen after a while is it's going to start to dry out a little bit and it's going to be a little difficult to work with. I will say what I do at that point is put a little bit of water on it and that's it, so the technique first get this, pull it out, put the working end together, take your finger, take your thumb, stretch it down, pull it out again, do it. same. together take your thumb, bring it down, stretch it back now, some of the things that people have problems with, so these are thick knees, so how do you fix that?

Just bring it from down here and start pulling on this side and not the other. so again, just take this together, pull, stretch, pull, stretch, pull it together, stretch it so we're guys a couple more times, make sure you get to the technique because this is a little bit of a tricky technique to get again. What they want. what you have to do is take it, roll it into a log when you have a nice uniform log, you pick it up, you take it out again, you put it together, the sides are thick on the side, so I'll start on the side, start pulling here, you take it out, you bring it. again together right in the middle take it out right in the middle take it out and we'll do it again now so again I was saying start skiing a little dry so what I'm going to do is take the loop. my water just tilt it, submerge it a little bit and I'm going to need this to come out a little bit, this will make it a little bit stickier and a little bit easier to work with, so let's do the technique one more time, so lift it up again, stretch it. takes out the whole length of the arm, pulls the length of the arm, puts the other thumb, the fabric goes down, puts it back together, right in the middle, so what that thumb does for me is one side, like it decides the fat on the side I'm going to use.

Bring it down and start pulling on that side a little bit earlier and you can go as thin where I stick these things as you want, so on the side for a couple of minutes we'll come out of the patient and I'll actually show you this. speed, so I'm going to show you how to make a quick and easy Chinese soup. To start, we have oil, garlic, ginger, salt, white pepper, green onions, so to start, a little bit of oil, ginger, garlic and we want to do that, what kind of a show that lets me get very fragrant this will take about a minute, minute and a half, so now it's very aromatic, so I'm going to add my chicken broth and green onions and let's let it simmer for about 20 minutes, okay? we're going to do a quick stir fry, so I have green onions, garlic, ginger, oil, blanched potatoes, small diced onions, blanched carrots, I have pork with pie spices, I have a spicy garlic sauce, so, To start, what I'm going to do is put my wok on the heat and add a little of my oil, let's see that it gets very hot.

I'm going to add the garlic, add the ginger, let it get a little aromatic and there goes the pork which smells pretty good if you're ever in the Bay. Area where I like to watch the live cooking show email me Chef Tom except I'm cool I'd love to have you on the show. You can also follow me on Facebook on culinary secrets with chef Tom, so the pigs off the set now want to add a little. onions my cookie signs for a minute we really don't have too many Kalani so you can find this recipe on your DVD or you go to our website chef Pam calm and you find a lot more programs and recipes so onions are delicious now. to add my potatoes and these already cooked potatoes so all we have to do is heat them up so Mike here these carrots are also cooked so let's get it ready too so now it's all set add the sauce spicy garlic, so let me show you. how to do this at real speed so that when what you're looking for in this is to get the perfect

noodles

now, the new perfect one might be a little bit different for everyone looking for relatively thin ones.

In fact, I could stop it right here and it's indecent noodles. I want a little bit of something thinner to pull this one or two more times oh yeah, well and then I'll see that it's perfect. I'm going to take this and drop it in the water so it takes about a minute to cook, it's pretty much like fresh. Simza pasta floats on top, you're ready Saul, so just take our noodles, get some water out of them, throw them in our sauce, mix them well now. I always like when I cook noodles with sauce, they somehow take on the flavor.

Inside his plate this guy stood up, so I put some of these noodles in the ball. I want to finish off the summer, our green onions and there you have it, there's your Chinese hand

pulled

and stir-fried noodles, so now let's make the noodle soup, so I'm going to show you the new technique of pulling the technique once more, so pull it out, pull it together, pull out the thumb clot, pull it together, fatter sides, pull it sideways, pull it back together, stretch it, wait. together, so now I might make a little thicker noodles this time, right after my last stretch, look how good those noodles are, my soups are on the way, come here, pinch this, throw it in the water, give these guys a quick stir , make sure they are separated. beautiful uh Lisa again take a couple of minutes in boiling water so while the newer ones are cooking let me season my soup a little bit a little bit of salt a little bit of white pepper give it a quick stir and a little bit more of salt.

That's done, so now I'm going to design the Vitamix for serving dishes, good stuff, huh. I want to pour the soup right on top of these guys and that's it if you have any questions or comments email chef tom chef tom. calm happy throwing noodles see you soon