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 thing. [BLANK_AUDIO]
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Andrew Zimmern: Stretching Hand-Pulled Noodles


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