This video is a game changer in my quest to finally make this noodle. I've been trying recipes found on RUclips with little success over 10+ attempts, making small optimizations along the way. Will try this and report back tomorrow! Edit: tried this today, thankfully nutritional yeast is still on the shelves as people are mostly buying out active dry yeast. Amazing result. The dough didn't seem too different at first but after using the technique Tim showed to work it for ~15 minutes, the dough took on an entirely texture I have never experienced before in previous attempts. It is extremely sticky if left for any duration longer than a couple seconds on a surface (I also forgot to add oil, which may be a factor) and it held its shape extremely well. I was actually able to pull noodles of significant length (~2 feet) with this. I have tried pretty much every other recipe on RUclips and had results nowhere near as close as this. At this point I can actually start practicing the pulling technique instead of banging my head against the wall on getting the dough right. Huge game changer. I was initially a little concerned about how the nutritional yeast would change the flavor of the noodle since it's got quite a distinct smell but honestly couldn't tell and it really did add umami/depth to the end result. I have a long way to go in developing technique but couldn't start without this video. Many, many thanks! For reference, I was able to find and used: - Red Star Savory Nutritional Yeast Flakes in the 5 Oz shaker - King Arthur bread flour
I hope to hear back. If this works, I'd love to eat a homemade la mein. Then I'll just need to clear some counter space and for there not to be a pandemic so that ingredients are in stock.
@@telaferrum I updated my original comment - tl;dr got incredible results, was actually able to pull noodles and eat them rather than throwing my dough away 😂
kuddos for telling your viewers that the one ingredient responsible for the dough to become extremely stretchy is the peng hui. a lot of hand pulled noodles videos out there doesn't tell a thing about it.
Ingredients 425g (15 ounces; 3 cups) bread flour, plus more for dusting 28g (1 ounce; 1/2 cup) nutritional yeast (see note) 4g (1 teaspoon) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight 285g (10 ounces; 1 cup plus 3 tablespoons) cool water 1 tablespoon (15ml) vegetable oil
What an excellent video!! Please have Tim back for more videos. I've tried making my own lamien a couple of times and it was very frustrating and harder than it looks. Thanks to this video, I learned some techniques to use next time. Thank you.
I went Rock Climbing with Tim yesterday. He's not only good at getting dough to relax, he's also calming when belaying on a scary climbing route as well.
This really does work. I tried 3 times without it, no stretch, not even after letting the dough rest for 18 hours. With "nooch" + kneading for 8 min + resting 1 hour = it was almost too stretchy lol. Time to practice pulling.
He gives a really clear explanation of how to do it in detail. I went to restaurants to eat this kind of favorite noodles when I lived on the mainland.
Thank,you for clearly showing the stretching process. Finally This is the FIRST time I clearly understood how it’s done , after watching tons of other videos that showed it way too fast by pros . God bless!
Wow, by far the best noodle pull instructional video I have found!! Great Job and I will be using this over and over. 1 question. Do you reuse the mass of leftover dough from each pull???
i am in love with Tim... WOW, I am smitten! is it the fact that he simplified these noodles that made me cry for years? maybe. Can you make more Tim happen?
Aigu, just when Tim reveals the secret (dough relaxer -- nutritional yeast) there is no flour to be found in the stores here on Maui. Oh well, may have to buy a 25lb bag of flour from Costco. Mahalo, Tim! Now, have to reconfigure the kitchen to have counter space the width of my arm-span. Malama pono.
Eh brah, no use writing Hawaiian to Chef Chin. His accent isn't Kamaʻāina. He seems to have excluded place of birth from his biography, and that usually means FOB/JOJ and ashamed of it. He shouldn't be; none of us chose where we were born. Maui no ka oi. My father and his mother were born on Maui.
Excellent. Simplicity to the core. He has managed to explain a complicated traditional method of making noodles to what laymen can be able to do. Well done. I’m definitely going to try.
Thank you so much for this! I have been searching everywhere for penghui, but this recipe has ingredients I already have and use everyday at home! I can't wait to give it a try.
I cannot express how excited I am about this! I never thought this was something I would attempt but now? And that special ingredient? I’m already a huge nooch lover and this is all just so wonderful. Also, Tim you are lovely on camera. Wish me luck!
Josh Thompson I wish I could share a photo in here! It was... not terrible, but he certainly makes it look easier than it is! I definitely need practice!
Awesome video! I spent a couple years in China and lamian was one of my sentimental favorites. Every attempt to learn to make it has really left me discouraged. I'm so glad I ran across your video. Tim is awesome!
You can't pull ramen as its hydration is very low. It needs gluten formation rather than relaxing it. They are essentially the same, you're right as ramen came from lamian
Urthsfount ラーメンor拉麺. Because ramen is actually a borrowed word from Chinese, that's the reason they use katakana. Same for representing English words in Japanese by katakana
as far as I know, Raamen are made with KANSUI (aka lye water), a strong alkali (PH 11,5) made from potassium and sodium carbonate. The solution is put into the dough to give that springy texture.
This video is so helpful. I lived in china for 5 year and loved eating at the local la mian noodle shop. After some time i started asking them if they would teach me how to make the noodles. After about a week of asking and finally offering them 300rmb they let me in the back and showed me how to make the noodles. I got the technique down no problem, But sadly they absolutely refuses to tell me what it was that they put in the dough to make it stretch and hold its shape. They said that they would tell me what it was if i became a Muslim... I like noodles but not that much. So i got them to give me some of the liquid in a small container and i took it home as i had a chemical testing kit at home (Yes, i did this.) but was still not able to identify what it was. I am very happy to finally find a video that shows how to make the noodle dough, Thank you.
Okay that dude that refused to give you that secret is just rude??? Like ,you can't make someone religious in exchange of a cooking "secret" that's not even a secret ,but yeah ,you found the secret after all! x)
i found running the dough brutally through the pasta machine flatterer and letting the dough fall as it may , then rolling the dough out became really easy, but hey , I am super new to this , yet it was the only time the dough went my way easily tonight after making initial mistakes with kneading the dough like it was bread . I am super grateful for this excellent tutorial !
AWESOME VIDEO!! We are making pulled noodles soup for the first time ever right now with our daughter whom we adopted from China to celebrate the beginning of Chinese New Year. This has been incredibly helpful. Thank you for sharing your knowledge!
I am HOOKED on your videos! I love how you explain the science behind the foods and dishes you’re making. Thank you so much! I’m seriously going to be watching your videos all night! Thank you!!!
Wow. I love the way he nerd me through the noodles...... U r awesome!!! I think I finally found a way for some amazing handpull homemade noodles!!! Thanks again!!!
So this was an amazing tutorial... 1st try was not bad at all.. would try again and now its about learning to pull the noodles more efficiently... they say the experts have a 10 yr experience... wouldn't take that long am sure
Another way to substitute Kansui is to make your own natriumcarbonate by spreading a thin layer of bicarbonate and put in the oven for about 45 minutes at low heat, 150c. Stir around after 20-25 minutes and let it cool down. Then solve 1-2 teaspoons in water per 500g flour. I had a feeling that bicarbonate would work and ChatGPT delivered the goods!
Really nice! I was able to do it! For the flour, I used a Semola (Italian) flour with 10% of protein (for 100g), and to Knead the dough, I used both techniques, rolling and expanding to the sides using the fists and this is it (30 Minutes total). Thanks!!!
I think your dough will be better if you use 12% protein or higher. In the US, usually All Purpose flour contains 10% protein but not ideal for this excercise. Glad that you made it though.
the dough relaxers.. man i knew there was something more going on :P i tried to make hand pull noodles with overkneadng but i never was able to get it right
Would it be possible to post the recipe / ingredient ratios? Haven't used 'nooch' in noodles before so super keen to try it! Also some very good info at the start with some technical bits. Cheers
I tried this out today for the first time. Kind of messed up by accidentally buying nutritional yeast seasoning, which is probably different than just regular nutritional yeast. Also forgot to add in oil. But I've tried many times to make hand pulled noodles, and this is the only time I've been semi successful. They were very uneven and I couldn't pull them all that well. But the dough was definitely like chewed bubble gum, and was just really nice to work with. Will practice some more in the the future definitely
It is one of those recipes on my bucket list especially during the lockdown in 2020. I will rush out and try to get that *MAGIC ingredient! I will update on my progress everyone. Stay safe :) 425g (15 ounces; 3 cups) bread flour, plus more for dusting 28g (1 ounce; 1/2 cup) nutritional yeast (*contains Glutathione - Natural Dough Relaxer) - Love the Science! 4g (1 teaspoon) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight 285g (10 ounces; 1 cup plus 3 tablespoons) cool water 1 tablespoon (15ml) vegetable oil
You can actually find alternative of Penghui outside China. Penghui is basically burned ash of tumbleweed (the desert plants that rolling in wind). Although eating ash sounds unhealthy but it is actually safe to consume into body. Chinese noodle masters dissolve the ash in water, makes it into akaline liquid. Of course they don't use the residue it is disgusting to directly eat ash. They use the water in making dough. It is the chemical potassium carbonate (K2CO3) in the solution that makes the dough super elastic and strechable. Although it is not easy to purchase but you can buy K2CO3 in a chemical shop or steal some from a middle school lab (DON'T do it). You just need a tiny little bit. Some 0.5%~1% solution is way more than enough, unless you wanna make a Ramen Castle (who woundn't?). Theoretically, you can also get homemade K2CO3 from burning banana peels into ash (unproven, why not give it a try). Alternatively, you can use sodium carbonate (Na2CO3), which is easier to find in the market. It does the same job but with lower quality. Because Na+ ion is of smaller diameter than K+, it makes the gluten structure finer and softer, hence slightly reduce the elasticity and strechability. Plus, Na2CO3 makes the ramen yellowish, and it taste weird.
Great video - super useful. Mine kept snapping at the pulling stage though any tips? I don’t have a food processor so had to hand mix the dough, could that make a difference? Also uk based. Cheers!
I spent 2 hours kneading the dough and couldn't get the stretchiness needed. I changed the water ratio to see if this could be an issue but nothing worked. I'm now trying to rest my dough 24 hours to see if that helps as per Andong's recipe. If that also fail, I'll try the 2 hours machine kneading. Wish me luck!
Hi ! I tried several recipes and I'm struggling. This recipe didn't work for me, can you tell us witch brand of nutritional yeast you used ? To be able to compare with the a bought in my country. Thank you very much for your great video and you help !
Did you guys use bread flour? For example, some brands in the US (ie King Arthur contains 12.7% of protein). All purpose flour usually contains less than 10% protein. Some special blends of flour contains 14% protein. Not all bread flour has the same protein contain. Pillsbury bread flour has less protein than King Arthur brand.
Don't worry about running a good stand mixer for hours at a time. The motors in those things are massive but they only run them at a bit over 500 watts, which is why they last forever, and also means they have a 100% duty cycle rating. Blenders and food processors pump 3 times the power through motors a fraction of the size, which means they generate heat at a rate higher than they can dissipate it, which limits their duty cycle. Duty cycle is how long it can run continuously, or rather how continuously it can run. A 30% duty cycle would mean it could run continuously for 3 minutes, then need a 7 minute cooldown, then be good for another 3 minutes. It's not necessarily a 10-minute time window, but that's the general idea. The massive oversized motor in stand mixers combined with gears that would be at home in some modern economy cars also mean it's very, very, very hard to overload them and do any damage. Stand mixers are probably the last kitchen appliance that hasn't been ruined by planned obsolescence. Go ahead and make your 2-hour stand mixer kneaded dough without trepidation, and relish in the simply power and longevity of a timeless design built to last more than a lifetime.
Video Suggestion: Would love to see Serious Eats create a comprehensive vid about all the different thickening agents.... what they excel at, when to use them and when they aren't suitable. Gelatine, Carrageenan, Guar gum, Xanthan Gum, Arrowroot, Agar Agar, rouxs, cornstarch etc etc.
I like Tim. Put him in more videos.
+1 to this
+1
Wildly and awkwardly hand gestures disagreement
someone know tim instagram or social media ?
@@bongtloxlo3332 instagram.com/tomthechon/
This video is a game changer in my quest to finally make this noodle. I've been trying recipes found on RUclips with little success over 10+ attempts, making small optimizations along the way. Will try this and report back tomorrow!
Edit: tried this today, thankfully nutritional yeast is still on the shelves as people are mostly buying out active dry yeast. Amazing result. The dough didn't seem too different at first but after using the technique Tim showed to work it for ~15 minutes, the dough took on an entirely texture I have never experienced before in previous attempts. It is extremely sticky if left for any duration longer than a couple seconds on a surface (I also forgot to add oil, which may be a factor) and it held its shape extremely well. I was actually able to pull noodles of significant length (~2 feet) with this.
I have tried pretty much every other recipe on RUclips and had results nowhere near as close as this. At this point I can actually start practicing the pulling technique instead of banging my head against the wall on getting the dough right. Huge game changer. I was initially a little concerned about how the nutritional yeast would change the flavor of the noodle since it's got quite a distinct smell but honestly couldn't tell and it really did add umami/depth to the end result.
I have a long way to go in developing technique but couldn't start without this video. Many, many thanks!
For reference, I was able to find and used:
- Red Star Savory Nutritional Yeast Flakes in the 5 Oz shaker
- King Arthur bread flour
I hope to hear back. If this works, I'd love to eat a homemade la mein. Then I'll just need to clear some counter space and for there not to be a pandemic so that ingredients are in stock.
@@telaferrum I updated my original comment - tl;dr got incredible results, was actually able to pull noodles and eat them rather than throwing my dough away 😂
thanks for your review! I have also tried couple YT recipes for pulled noodles and it was a disaster! Definately will try this one!
Mine always tear if i don't pull it slowly :(. Is this mean my nutritional yeast expired??
Ritchie Thai
*la mian
kuddos for telling your viewers that the one ingredient responsible for the dough to become extremely stretchy is the peng hui. a lot of hand pulled noodles videos out there doesn't tell a thing about it.
Ingredients
425g (15 ounces; 3 cups) bread flour, plus more for dusting
28g (1 ounce; 1/2 cup) nutritional yeast (see note)
4g (1 teaspoon) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
285g (10 ounces; 1 cup plus 3 tablespoons) cool water
1 tablespoon (15ml) vegetable oil
This is by far the most comprehensive explanation of hand pulled noodles and the mechanics therein I've seen. Great video.
Mind blown!! Trying the nooch today!! 🙀 Thanks for the awesome breakdown
Hi Andong!
We're eagerly waiting for the next lamian episode ;)
Does it work andong
This video was super informative can't wait for yours also 👍
Look really easy now ^^
Can you just have Tim Chin in MORE VIDEOS?! He’s so informative and articulate. Love him America’s Test Kitchen and here!
What an excellent video!! Please have Tim back for more videos. I've tried making my own lamien a couple of times and it was very frustrating and harder than it looks. Thanks to this video, I learned some techniques to use next time. Thank you.
Tim is the best. He was awesome on ATK. I’m so glad he’s moved on to better things :)
AGREE 100% so happy to find him again.🙋🙏
Best content I've seen from Serious eats in a while. Good job Tim, really enjoyed the video. Made it look easy too
Finally! Handpulled noodles recipe with no reservations. Thanks for sharing! 😊
The best explanation and technique demonstration on RUclips.
THANK YOU!!
I went Rock Climbing with Tim yesterday. He's not only good at getting dough to relax, he's also calming when belaying on a scary climbing route as well.
I went with Tim to a language school and he learned 5 languages in 30 minutes
This really does work. I tried 3 times without it, no stretch, not even after letting the dough rest for 18 hours. With "nooch" + kneading for 8 min + resting 1 hour = it was almost too stretchy lol. Time to practice pulling.
This is one of the best noodle making video I’ve ever seen! Love Tim!
He gives a really clear explanation of how to do it in detail. I went to restaurants to eat this kind of favorite noodles when I lived on the mainland.
Ugh yas he's adorable I saw him today on America's Test Kitchen! He's very talented, I wish he was around more!
What a fabulous demonstration from very talented chef. Bravo Tim! Encore!
I love the way he explains the proceess ,and at at a more observable pace than when watching the expert noodle pulling masters .
I can't believe this is the most recent (and only video) with Tim in it!! More tim videoooss pleeaseee
Congratulations on the detailed explanation and the necessary details. It's a real Master Class. Thanks a lot!
Can't wait to try this out! Thanks to Tim for explaining this in a fun and understandable way. Also for being adorable.
Thank,you for clearly showing the stretching process. Finally This is the FIRST time I clearly understood how it’s done , after watching tons of other videos that showed it way too fast by pros .
God bless!
I love how you explain why you are doing something and the science behind it. Thx for the video.
Wow, by far the best noodle pull instructional video I have found!! Great Job and I will be using this over and over. 1 question. Do you reuse the mass of leftover dough from each pull???
i am in love with Tim... WOW, I am smitten! is it the fact that he simplified these noodles that made me cry for years? maybe. Can you make more Tim happen?
Aigu, just when Tim reveals the secret (dough relaxer -- nutritional yeast) there is no flour to be found in the stores here on Maui. Oh well, may have to buy a 25lb bag of flour from Costco. Mahalo, Tim! Now, have to reconfigure the kitchen to have counter space the width of my arm-span. Malama pono.
Eh brah, no use writing Hawaiian to Chef Chin. His accent isn't Kamaʻāina. He seems to have excluded place of birth from his biography, and that usually means FOB/JOJ and ashamed of it. He shouldn't be; none of us chose where we were born. Maui no ka oi. My father and his mother were born on Maui.
THANK YOU
It's insane how there was not a good hand pulled noodle vid on ALL OF RUclips!
its been the dark ages on this topic until very recently...
Very impressed by the simple yet logical explanations. Will follow.
Excellent. Simplicity to the core. He has managed to explain a complicated traditional method of making noodles to what laymen can be able to do. Well done. I’m definitely going to try.
Thank you so much for this! I have been searching everywhere for penghui, but this recipe has ingredients I already have and use everyday at home! I can't wait to give it a try.
I cannot express how excited I am about this! I never thought this was something I would attempt but now? And that special ingredient? I’m already a huge nooch lover and this is all just so wonderful. Also, Tim you are lovely on camera. Wish me luck!
Good luck!
How'd it go?
Josh Thompson I wish I could share a photo in here! It was... not terrible, but he certainly makes it look easier than it is! I definitely need practice!
Tim, you should have your own channel, you are the best.
Suddenly Tim previously from ATK shows up on my feed. What a wonderful day.
This is a great video, Tim is super nice and knowledgable, please put him in more videos!!!
AWESOME VIDEO!!! Thoroughly enjoyed watching this. Explained simply and totally understandable. An excellent host. THANK YOU!!!!!
Awesome video! I spent a couple years in China and lamian was one of my sentimental favorites. Every attempt to learn to make it has really left me discouraged. I'm so glad I ran across your video. Tim is awesome!
Fun fact, ramen and lamian actually are the same characters in japanese/chinese. however, ramen isn't usually pulled anymore.
You can't pull ramen as its hydration is very low. It needs gluten formation rather than relaxing it. They are essentially the same, you're right as ramen came from lamian
But actually in Japan pretty much everyone write ramen in katakana instead of kanji, or use its alternative name 中華そば (Chinese soba)
Urthsfount ラーメンor拉麺. Because ramen is actually a borrowed word from Chinese, that's the reason they use katakana. Same for representing English words in Japanese by katakana
as far as I know, Raamen are made with KANSUI (aka lye water), a strong alkali (PH 11,5) made from potassium and sodium carbonate. The solution is put into the dough to give that springy texture.
because it comes from China
Tim is so cute! And this is SUCH an informative video!
So awesome, can activate dry yeast work too?
I also would like to know if active yeast works as well
This video is so helpful. I lived in china for 5 year and loved eating at the local la mian noodle shop. After some time i started asking them if they would teach me how to make the noodles. After about a week of asking and finally offering them 300rmb they let me in the back and showed me how to make the noodles. I got the technique down no problem, But sadly they absolutely refuses to tell me what it was that they put in the dough to make it stretch and hold its shape. They said that they would tell me what it was if i became a Muslim... I like noodles but not that much. So i got them to give me some of the liquid in a small container and i took it home as i had a chemical testing kit at home (Yes, i did this.) but was still not able to identify what it was. I am very happy to finally find a video that shows how to make the noodle dough, Thank you.
Okay that dude that refused to give you that secret is just rude??? Like ,you can't make someone religious in exchange of a cooking "secret" that's not even a secret ,but yeah ,you found the secret after all! x)
i found running the dough brutally through the pasta machine flatterer and letting the dough fall as it may , then rolling the dough out became really easy, but hey , I am super new to this , yet it was the only time the dough went my way easily tonight after making initial mistakes with kneading the dough like it was bread
. I am super grateful for this excellent tutorial !
Great video! Thank you for sharing.
Any chance these can be vacuumed bagged and stored in fridge?
AWESOME VIDEO!! We are making pulled noodles soup for the first time ever right now with our daughter whom we adopted from China to celebrate the beginning of Chinese New Year. This has been incredibly helpful. Thank you for sharing your knowledge!
Thank you! Informative. Not too much science, but just enough to understand the process. A genuine guy
I am HOOKED on your videos! I love how you explain the science behind the foods and dishes you’re making. Thank you so much! I’m seriously going to be watching your videos all night! Thank you!!!
Tim has a sass.
Tim is cool.
We want more Tim.
Best vid on this subject yet
What a fun noodle making process to watch but hmmm...Tim this is HARD! You made it look easy!!😂
Wow. I love the way he nerd me through the noodles...... U r awesome!!! I think I finally found a way for some amazing handpull homemade noodles!!!
Thanks again!!!
So this was an amazing tutorial... 1st try was not bad at all.. would try again and now its about learning to pull the noodles more efficiently... they say the experts have a 10 yr experience... wouldn't take that long am sure
Best tuition on how to pull noodles - thanks
Dude has his science game on point! 👌
Another way to substitute Kansui is to make your own natriumcarbonate by spreading a thin layer of bicarbonate and put in the oven for about 45 minutes at low heat, 150c. Stir around after 20-25 minutes and let it cool down. Then solve 1-2 teaspoons in water per 500g flour.
I had a feeling that bicarbonate would work and ChatGPT delivered the goods!
Really nice! I was able to do it!
For the flour, I used a Semola (Italian) flour with 10% of protein (for 100g), and to Knead the dough, I used both techniques, rolling and expanding to the sides using the fists and this is it (30 Minutes total).
Thanks!!!
I think your dough will be better if you use 12% protein or higher. In the US, usually All Purpose flour contains 10% protein but not ideal for this excercise. Glad that you made it though.
This looks delicious, where can I find the recipe you used?
Excellent explanation and videography. Well done, do more videos with this guy.
Tim is gonna be a star, what a great video!
the dough relaxers.. man i knew there was something more going on :P i tried to make hand pull noodles with overkneadng but i never was able to get it right
This is exactly the right amount of science! Can you dry these to cook later?
I really love hand pulled noodles. In Jakarta I ate it at a restaurant. It served as seafood tomyum soup with this noodles. God I'm craving it now! 😢
This guy is awesome. More from him pls
Wow, this is great. The dough science is fascinating as well, definitely not too much! Will try this recipe as soon as flour is available again.
Just ordered some peng hui!! Should be here in a month!
It will be very appreciated if you can post a link/address where you ordered the Peng Hui.
can you microwave dry baker's yeast to deactivate it and use it in replacement of nooch?
Best and clearly explained video on hand pulled noodles.
Great scientific analysis! I was looking for that for months. Excellent host as well, thank you.
Would it be possible to post the recipe / ingredient ratios? Haven't used 'nooch' in noodles before so super keen to try it! Also some very good info at the start with some technical bits. Cheers
I tried this out today for the first time. Kind of messed up by accidentally buying nutritional yeast seasoning, which is probably different than just regular nutritional yeast. Also forgot to add in oil. But I've tried many times to make hand pulled noodles, and this is the only time I've been semi successful. They were very uneven and I couldn't pull them all that well. But the dough was definitely like chewed bubble gum, and was just really nice to work with. Will practice some more in the the future definitely
Hi Tim, what type of bread flour? white bread flour? or Wheat bread flour? (with germ and bran or without)?
This is one of the best explanations ever. Thanks man!
Superb video. You made it seem very doable. I'll give this a go when I can get nutritional yeast. Or make it from homebrew leftovers maybe.
Is there a recipe/ratio to use that is recommended to start?
It is one of those recipes on my bucket list especially during the lockdown in 2020. I will rush out and try to get that *MAGIC ingredient!
I will update on my progress everyone. Stay safe :)
425g (15 ounces; 3 cups) bread flour, plus more for dusting
28g (1 ounce; 1/2 cup) nutritional yeast (*contains Glutathione - Natural Dough Relaxer) - Love the Science!
4g (1 teaspoon) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
285g (10 ounces; 1 cup plus 3 tablespoons) cool water
1 tablespoon (15ml) vegetable oil
How did it go?
You can actually find alternative of Penghui outside China.
Penghui is basically burned ash of tumbleweed (the desert plants that rolling in wind). Although eating ash sounds unhealthy but it is actually safe to consume into body. Chinese noodle masters dissolve the ash in water, makes it into akaline liquid. Of course they don't use the residue it is disgusting to directly eat ash. They use the water in making dough. It is the chemical potassium carbonate (K2CO3) in the solution that makes the dough super elastic and strechable.
Although it is not easy to purchase but you can buy K2CO3 in a chemical shop or steal some from a middle school lab (DON'T do it). You just need a tiny little bit. Some 0.5%~1% solution is way more than enough, unless you wanna make a Ramen Castle (who woundn't?). Theoretically, you can also get homemade K2CO3 from burning banana peels into ash (unproven, why not give it a try).
Alternatively, you can use sodium carbonate (Na2CO3), which is easier to find in the market. It does the same job but with lower quality. Because Na+ ion is of smaller diameter than K+, it makes the gluten structure finer and softer, hence slightly reduce the elasticity and strechability. Plus, Na2CO3 makes the ramen yellowish, and it taste weird.
Is this a 501 course on making noodle? Are there any prerequisite courses to warch this course? Thank you for putting the course.
Any idea if these can be successfully frozen in their raw state?
now I finally found the secret about being elastic in dough. Finally I can express my look like a professional presentation Lol
Terrific instructional vid! I particularly like that Tim reviewed what could go wrong, why, and how to fix it. That is useful information.
Great video - super useful.
Mine kept snapping at the pulling stage though any tips?
I don’t have a food processor so had to hand mix the dough, could that make a difference?
Also uk based.
Cheers!
Thanks for posting this! Awesome in-depth video. Looking forward to making this.
Does the nooch lower the shelf life and that's why you have to have everything ready so quickly?
No such thing as "too much science" :-) I'd argue that Cysteine is defo not bad for you, given that it's an amino acid.
I love his cauliflower gratin video on ATK, with Julia. I really wish we could see more of him.
I spent 2 hours kneading the dough and couldn't get the stretchiness needed. I changed the water ratio to see if this could be an issue but nothing worked. I'm now trying to rest my dough 24 hours to see if that helps as per Andong's recipe. If that also fail, I'll try the 2 hours machine kneading. Wish me luck!
And?
@@paulooterollambay7598 Total failure... I ended up cutting the noodles with a knife.
I also ended up making knife cut noodles
Hi ! I tried several recipes and I'm struggling. This recipe didn't work for me, can you tell us witch brand of nutritional yeast you used ? To be able to compare with the a bought in my country.
Thank you very much for your great video and you help !
I've had the same problem! The dough is still tearing :(
Me too. I tried the recipe twice and it didn’t work for me. Followed exactly the proportions with a scale.
Did you guys use bread flour? For example, some brands in the US (ie King Arthur contains 12.7% of protein). All purpose flour usually contains less than 10% protein. Some special blends of flour contains 14% protein. Not all bread flour has the same protein contain. Pillsbury bread flour has less protein than King Arthur brand.
Would it be possible to tell the quantity of each ingredient used?
Very very good explanation!
I'll save a link to this in my folder that works like a "kitchen bucket list". I have to try this! :D
The BEST tutorial video. Enjoyed the chem part too! Thanks a lot!
been trying to do this for years, and you are right the other recipes online are trash
Don't worry about running a good stand mixer for hours at a time. The motors in those things are massive but they only run them at a bit over 500 watts, which is why they last forever, and also means they have a 100% duty cycle rating. Blenders and food processors pump 3 times the power through motors a fraction of the size, which means they generate heat at a rate higher than they can dissipate it, which limits their duty cycle. Duty cycle is how long it can run continuously, or rather how continuously it can run. A 30% duty cycle would mean it could run continuously for 3 minutes, then need a 7 minute cooldown, then be good for another 3 minutes. It's not necessarily a 10-minute time window, but that's the general idea. The massive oversized motor in stand mixers combined with gears that would be at home in some modern economy cars also mean it's very, very, very hard to overload them and do any damage. Stand mixers are probably the last kitchen appliance that hasn't been ruined by planned obsolescence.
Go ahead and make your 2-hour stand mixer kneaded dough without trepidation, and relish in the simply power and longevity of a timeless design built to last more than a lifetime.
Noot (nooch) to the rescue! I live for this stuff, and I make noodles at home. I never dreamed it would be the secret ingredient!!!
Video Suggestion: Would love to see Serious Eats create a comprehensive vid about all the different thickening agents.... what they excel at, when to use them and when they aren't suitable.
Gelatine, Carrageenan, Guar gum, Xanthan Gum, Arrowroot, Agar Agar, rouxs, cornstarch etc etc.
Great idea 💡
Best lamian noodle video by far
With this type of noodles that you've made how long is it's usual shelf life? Thanks.
Great presentation and explanation. Thanks Tim!
Wow its awesome video, its make me motivated to try it at home. Thanks for sharing.
Excellent video. Gonna try this one day
Tim was on America’s Test Kitchen awhile ago. Now working with Serious Eats. Didn’t Kenji do the same?
Someone from here ended up on BonAppetit
@@gabrieltoledano5560 Sohla
Yup!
joeiswar
Tim was part of the science editors in atk, so this is kind of fitting