Lo Mein: How to Cook It The Right Way | The Woks of Life
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- Опубликовано: 23 июл 2024
- Today, we're teaching you how to make lo mein the right way! We share ten tips to avoid disappointing lo mein at home and delicious results every time!
We have quite a few lo mein recipes in our recipe collection. In fact, searching for lo mein in our archives yields a list like you would see on a Chinese restaurant menu! You can take your pick of your favorites, including beef, chicken, shrimp, pork, vegetable, or even turkey lo mein! If you watch this video you'll have the knowledge you need to successfully pull off any of our lo mein recipes!
You can read the full post here:
thewoksoflife.com/lo-mein-how...
0:00 Intro
1:08 Tip 1 Preparing the lo mein noodles
2:11 Tip 2 Know what order to add ingredients to the wok
4:04 Tip 3 How to handle your proteins
5:34 Tip 4 When you want a fridge cleanout lo mein
7:29 Tip 5 The light vs. dark soy sauce debate
9:27 Tip 6 How saucy should your lo mein be?
12:22 Tip 7 Don't overcrowd the wok
13:29 Tip 8 Do I need a wok to make lo mein?
15:33 Tip 9 The "scoop and shake"
16:21 Tip 10 How to prevent lo mein from sticking to your pan
Thanks for watching!
- Bill, Judy, Sarah, and Kaitlin ❤️👨👩👧👧
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When I first discovered dark soy sauce I liked it but since have gone back to a lighter drier touch after over doing the dark sauce a few times. Thank you for all of the tips.
I could eat this for breakfast lunch and dinner thank you I can never get the lo mein right!!😂 You are awesome!❤❤
Outstanding detailed process review...what a great channel! I ALWAYS learn a new tip/ technique, thank you.
thank you so much! That really means a lot!
good stuff, the key to not sticking is to add enough oil, heat the wok hot enough and then turn to medium heat. Too hot a flame and the noodles start sticking to the bottom because the noodles don't have any more moisture. The water added at the end deglazes the pan from any bottom sticky stuff that can be scraped off easily. I prefer tossed noodles without any standing sauce too and the key is to add just enough sauce mixture to coat the noodles and other ingredients but since it's hard to estimate it right, I usually ere on the wetter side and when there's a puddle, I turn the heat on high and keep tossing for just awhile to evaporate the puddle quickly without overcooking the ingredients. Thanks for sharing these tips.
This is perfect! Thank you for all these videos. They are super helpful.
Well done! This is a video that is worth saving so one can share with folks just getting into wok cooking in general. Every step is so important and one or more hints can easily left out when trying to explain methods involved cooking perfect lo mein. Bravo!
thank you!!! yes we thought it would be helpful to have it all in one place too!
Thank you! Enjoy all videos but this helped a lot
you're so welcome! :)
Great video. Thank you!
Thanks for the tips.
So refreshing to see real LoMein. The restaurants in the States always have it SWIMMING in sauce. It's supposed to be tossed lightly!
I like mines with extra 😂
@@tbev58 I'm not as addicted to Sodium. But go off?
Wow delicious ❤
I love all your videos and am a longtime subscriber but I offer you one technical suggestion. For your voiceover recordings, get a "pop shield" or "pop filter" for your microphone. Your plosives ("p" and "t" sounds) are popping. This is especially notable when listening on headphones. There are also post-production plosive removal software tools such as "de-plosive" that take the pops out of your plosives.That said, a pop shield is a cheaper better solution. Professional voiceover artists have also mastered performance techniques to reduce this popping from the get-go. The lapel mics you are using sound perfectly fine. This is only about the mic you used for the narrative voiceover of videos like this one. Just friendly constructive advice. Hopefully, from this exchange, I will make better lo mein and you will make EVEN better videos. Cheers and blessings to you and your beautiful family.
Thank you so much for taking the time to offer up this constructive and very kindly delivered feedback. The extra detail was very helpful! We've just finished up doing some audio troubleshooting so hopefully future videos avoid this issue! I guess I don't have a future career in voice acting 😂
Thank you for the video! I would like to know the name and model of your wok burner. On a second note, where did you get your 20-inch wok from. Thanks in advance.
Thanks
you're welcome! ☺
Is a carbon steel wok the best type? I remember your daughter talking about wok types, but I forget which is best. Thank you.
carbon steel wok is best :)
No soupy lo mein for me! Great video. 😀
heheh ditto!
You have to know that Ill have my laptop in the kitchen while I make this..........
hahah no shame in that! 😇
What no lamb
Hi Paul hahah we haven't tackled a lamb lo mein but you could probably follow the protocols for beef lo mein! I'm sure folks out there are wondering about venison and bison lo mein too :P thewoksoflife.com/beef-lo-mein/
Thank you so much for such a great video !
you're welcome, carole! 🥰