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Chow Mien recipes needed. - Page 2

post #31 of 35
The profundity of, should not go unobserved. Bravo, sir. Bravo.

However, you miss phatch's point. Your recipe called for That is, the first 10 cups (!) of ingredients. It also called for adding another 6 cups of chicken and liquid after the fry-stirring (?!). It's true that many woks can handle a gallon of food for simmering, but it begs the question of, "why use a wok at all?" And one certainly wonders whether the putative female-friendly, portable, home-sized ones have the capacity.

Finally, what about the noodles? Your recipe doesn't say much. You'd think a chow mein recipe would have a little to offer on the subject.

BDL
What were we talking about?
 
http://www.cookfoodgood.com
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What were we talking about?
 
http://www.cookfoodgood.com
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post #32 of 35
so I guess its more like wet noodles .
post #33 of 35
Excuse me if there are westernised rules of chinese cuisine here that i'm missing but 炒 (chao) just means fry.

No expert in chinese cuisine- but my chinese is pretty good.
post #34 of 35
I'm no Chinese either.

But what I've read is that there are two wok stir fry techniques. Chow is stirred with the shovel or ladle by most pros. Pao is a tossing technique for stir frying. Pao is more northern, chow more cantonese.

So I've read.
post #35 of 35
Very interesting. One thing I always loved about Western(ised) cuisines are the immediate systems that are developed. Its something I see an incredible lack of here in every day cooking.
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