Chinese Hand Pulled Noodles: Part 1: Culinary Secrets with Chef Tomm:

999hellokittylover Says:

Dec 16, 2011 - I used all-purpose flour and it didnt work at all. I kneedes it for about 2 hours now and when I stretch it, it is grainy and extremely hard to pull. Why is that?

cheftomm Says:

Dec 16, 2011 - you need the cake flour too. Did you add the baking soda? That should also work.

999hellokittylover Says:

Dec 17, 2011 - yeah i actually added some cake flour and the baking soda. i probably need to kneed it more cause i dont have a kitchen aid.

999hellokittylover Says:

Dec 17, 2011 - yeah i actually added some cake flour and the baking soda. i probably didnt knead it well enough cause i dont have a kitchen aid.

cheftomm Says:

Dec 18, 2011 - Did you use the recipe on my website? Kneading it by hand takes longer but eventually it works.

nekodecade Says:

Dec 21, 2011 - can i use all purpose flour ?

cheftomm Says:

Dec 21, 2011 - You can just make sure you add the baking soda.

maoconno5435 Says:

Jan 27, 2012 - guarded secret? There's a link on the right of a Chinese chef on his tv show making them. Owned

swadlol Says:

Feb 15, 2012 - wtf. tell us how much water / flour to use! We're not all pro chefs who can just eyeball it.

banluesak1 Says:

Feb 18, 2012 - Tom you enplane this technic very well thank you

Csensis Says:

Feb 29, 2012 - Can this recipe be modified to make high gluten noodles?

cheftomm Says:

Feb 29, 2012 - You can. I used high gluten flour with baking soda and water. Here is another recipe. 6 lb high glutein flour1 teaspoon salt1 tablespoon baking sodawater really depends but about 4lbs more or lessmix all ingredients together it should takes 25-30 mins.

cheftomm Says:

Feb 29, 2012 - The dough is ready when you see a consistant texture and the dough doesn't stick to the attachment or the bowl. The dough needs to be set aside covered in plastic wrap over night to let the dough rest. When you are ready to use the dough, you need to re-knead the dough for about 15-20 mins in the dough mixer to relax the dough. Then you are ready to pull.

tangke83 Says:

Mar 12, 2012 - hey chef tom, what is the ratio of cake flour, all purpose flour, water, and baking soda?

cheftomm Says:

Mar 13, 2012 - All of the recipes are on my website and are free. cheftomm com

picarochi Says:

Mar 28, 2012 - Thank you so much for your video, you really explain it well. Just one question. I don't have a machine and in any case I like doing things "old school": what do I do if I don't have a machine? Gracias in advance!

cheftomm Says:

Mar 29, 2012 - Thanks for writing to me, I did another show advanced noodles that you'll also find on you tube that deals with making the noodles by hand. Basically you just knead it until it stretches. It may take 30 minutes.

picarochi Says:

Mar 29, 2012 - Cheers!

AntonSmith94 Says:

Mar 29, 2012 - What are the components ????

AntonSmith94 Says:

Mar 29, 2012 - Of dough

Cervallon Says:

Mar 31, 2012 - No, no. Dangerous.I'd rather knead by hand for 30 to 40 minutes :)

cheftomm Says:

Mar 31, 2012 - the recipe is on my website

cheftomm Says:

Mar 31, 2012 - That will work too! You get a work out and lunch at the same time!

cheftomm Says:

Apr 1, 2012 - you can go to my website and get it for free Chinese Hand Pulled Noodles

AntonSmith94 Says:

Apr 14, 2012 - ThnXxxX :)