Andrew Zimmern: Stretching Hand-Pulled Noodles
Andrew Zimmern demonstrates how to make Xi'an-style hand-pulled noodles at the 2013 Food & Classic in Aspen.
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[MUSIC] Hi. I am Dana Cowin, the editor in chief
of Food & Wine magazine, and I am excited to
be with Andrew Zimmern because he is going to teach
me how to pull Chiya noodles.>>It's going to be lot
of fun. Really, really easy. The kind of noodle that
you can do at home, with your friends, your family.
David Shee and Jason Wang from Shion Famous taught me
how to do this technique. It doesn't take a long
time to master and even the mistakes are cookable and
edible. Yeah. A quart of flower and a half cup
of water will make a very soft doh like this
that you let rest for an hour and then you
put it in the refrigerator. It comes out in a
block like this. Sometimes a little bit softer, this one
is really really cold. And you can actually cut it
into pieces like this that are about half the size
of a deck of cards. They kinda look like tofu.
They kinda look like tofu. Slices. There's a lot of
oil on them. The key is oil on it. This
is a kickboard from a door that we got. Wow.
You can get these for a couple of dollars at
metal salvage places. It's great. You tape it down, or
if you have a stainless steel counter, you just use
that. I'm just going to need a little space, cause
there's a lot of action. What about arms. There's a
lot of arms. Use your thumbs around the ends. Okay.
The crucial part, as you'll see, just sticking them down
and thinning out the ends, which are thicker And you
just start banging [SOUND] and then you pull and stretch
it down on the metal. Now, the reason you stretch
it down the metal like that is that the ends
which have more dough which you can technically go longer
than your arms. So that those cook at the same
rate as the middle. Now the middle appears thicker now.
But you lift it up in the middle, take your
fingers, pull them apart, and gently spread. Leave them attached
at the very end. Open up Your water. Put them
in and let them cook for three or four minutes.
You take them out and you can use them. Season
them with peanut-style sauce. Here it is in some beef
broth with brisket. Here it's what I call [FOREIGN] style,
my favorite restaurant in Hong Kong. Whether you're hand pulling
or hand cutting, this recipe for [FOREIGN] style noodle dough
is the easiest thing to start practicing in the world
to make your Chinese food life come alive. Thank you,
Andrew. That was awesome, and now I'm gonna try this