I like Tim. Put him in more videos.

@M4TT-G

4 жыл бұрын

+1 to this

@RubenAledo

4 жыл бұрын

+1

@genghizkhan9021

4 жыл бұрын

Wildly and awkwardly hand gestures disagreement

@bongtloxlo3332

4 жыл бұрын

someone know tim instagram or social media ?

@MINUSKAIRA

4 жыл бұрын

@@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 KZread 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 KZread 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

@telaferrum

4 жыл бұрын

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.

@lpbug

4 жыл бұрын

@@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 😂

@pasta_o_plomo

4 жыл бұрын

thanks for your review! I have also tried couple YT recipes for pulled noodles and it was a disaster! Definately will try this one!

@sherlymeliani8897

4 жыл бұрын

Mine always tear if i don't pull it slowly :(. Is this mean my nutritional yeast expired??

@bl6973

4 жыл бұрын

Ritchie Thai *la mian

Can you just have Tim Chin in MORE VIDEOS?! He’s so informative and articulate. Love him America’s Test Kitchen and here!

Tim is the best. He was awesome on ATK. I’m so glad he’s moved on to better things :)

@mssuezee6178

4 жыл бұрын

AGREE 100% so happy to find him again.🙋🙏

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

Mind blown!! Trying the nooch today!! 🙀 Thanks for the awesome breakdown

@dianel.9703

4 жыл бұрын

Hi Andong!

@Aezandris

4 жыл бұрын

We're eagerly waiting for the next lamian episode ;)

@mastertrey4683

4 жыл бұрын

Does it work andong

@FinoNick

4 жыл бұрын

This video was super informative can't wait for yours also 👍

@RubenAledo

4 жыл бұрын

Look really easy now ^^

This is by far the most comprehensive explanation of hand pulled noodles and the mechanics therein I've seen. Great video.

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.

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.

Finally! Handpulled noodles recipe with no reservations. Thanks for sharing! 😊

Best content I've seen from Serious eats in a while. Good job Tim, really enjoyed the video. Made it look easy too

Ugh yas he's adorable I saw him today on America's Test Kitchen! He's very talented, I wish he was around more!

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.

@coronelsakura2841

3 жыл бұрын

I went with Tim to a language school and he learned 5 languages in 30 minutes

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.

@megahamartolos6638

2 жыл бұрын

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.

I can't believe this is the most recent (and only video) with Tim in it!! More tim videoooss pleeaseee

What a fabulous demonstration from very talented chef. Bravo Tim! Encore!

Dude has his science game on point! 👌

THANK YOU It's insane how there was not a good hand pulled noodle vid on ALL OF KZread!

@slowfuse

3 жыл бұрын

its been the dark ages on this topic until very recently...

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.

Can't wait to try this out! Thanks to Tim for explaining this in a fun and understandable way. Also for being adorable.

Suddenly Tim previously from ATK shows up on my feed. What a wonderful day.

Congratulations on the detailed explanation and the necessary details. It's a real Master Class. Thanks a lot!

Thanks for posting this! Awesome in-depth video. Looking forward to making this.

Genius! Thank you for this Tim.

Great scientific analysis! I was looking for that for months. Excellent host as well, thank you.

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!!!

Thank you! Informative. Not too much science, but just enough to understand the process. A genuine guy

AWESOME VIDEO!!! Thoroughly enjoyed watching this. Explained simply and totally understandable. An excellent host. THANK YOU!!!!!

This guy is awesome. More from him pls

Thanks for the recipe I have been looking for one for years. I’m glad you put it out there

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.

The best explanation and technique demonstration on KZread. THANK YOU!!

Very impressed by the simple yet logical explanations. Will follow.

Great presentation and explanation. Thanks Tim!

Finally a receipe that i can make in my house, awesome, thanks from Puerto Rico.

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!

I love the way he explains the proceess ,and at at a more observable pace than when watching the expert noodle pulling masters .

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.

The BEST tutorial video. Enjoyed the chem part too! Thanks a lot!

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!

This is a great video, Tim is super nice and knowledgable, please put him in more videos!!!

Thanks a lot! This is the best tutorial on hand pulled noodles!

Awesome job, you are a great teacher, I will give a try (or two)! Thanks a lot from Spain.

Tim, you should have your own channel, you are the best.

I love how you explain why you are doing something and the science behind it. Thx for the video.

What a fun noodle making process to watch but hmmm...Tim this is HARD! You made it look easy!!😂

This is the most amazing tutorial video I've seen on making Chinese noodles /this technic ..Bravo !!!👍👍👍

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?

Excellent explanation and videography. Well done, do more videos with this guy.

I'm gonna' make this weird and call you noodle Jesus. Because what you just did was the gluten equivalent of walking on water. I've been trying to figure out how to do this for 15 years, and was stuck at an impass: Option #1) Successfully make stretchy noodle dough with various poisons that somehow pass for food additives overseas. Or... Option #2) Buy a kitchen-aid, run it for hours on end and watch a beautiful piece of kitchen technology as it slowly dies a horrible feverish death. ...But then you showed up out of nowhere with the Nooch. Now I can make delicious noodles without poisoning my friends & family, OR killing something I love! Thank you Tim!

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!

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!!!

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.

Great video. Really interesting knowledge content, impressive demonstration and delightfully straight-forward. I want to watch more videos like this.

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

@ibbybibby

2 жыл бұрын

How did it go?

Thanks so much, I never was able to figure this recipe out when I tried it because I didn't have a dough relaxer, just tried to knead it myself, lol. This is gonna make it possible!

Thanks,Tim,You make it look super easy.

Great everything in this

Tim is gonna be a star, what a great video!

This is one of the best explanations ever. Thanks man!

You make it look so easy.

Tim is so cute! And this is SUCH an informative video!

Thank you!

Tim is no longer with ATK? Wherever you choose to share your cooking knowledge, you will always shine.😊

Excellent video. Gonna try this one day

Best and clearly explained video on hand pulled noodles.

Thanks so much Tim very informative and I'm making tomorrow AGAIN 😆. 🙋🌷🙏

Best tuition on how to pull noodles - thanks

I'll save a link to this in my folder that works like a "kitchen bucket list". I have to try this! :D

Tim has a sass. Tim is cool. We want more Tim.

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!

@drumprince91

4 жыл бұрын

Good luck!

@joshthompson5267

3 жыл бұрын

How'd it go?

@HowToMakeDinner

3 жыл бұрын

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!

This is the ancestor of the ramen

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 !

Very very good explanation!

I love his cauliflower gratin video on ATK, with Julia. I really wish we could see more of him.

Tim was on America’s Test Kitchen awhile ago. Now working with Serious Eats. Didn’t Kenji do the same?

@gabrieltoledano5560

4 жыл бұрын

Someone from here ended up on BonAppetit

@soundgarden01

4 жыл бұрын

@@gabrieltoledano5560 Sohla

@itamarolmert3549

4 жыл бұрын

Yup!

@bl6973

4 жыл бұрын

joeiswar Tim was part of the science editors in atk, so this is kind of fitting

Best explanation and demonstration 👍

Wow. This dude rocks.

You are such a good instructor.

now I finally found the secret about being elastic in dough. Finally I can express my look like a professional presentation Lol

Awesome job, young man!

Cool thanks. Nice explanation of the sience behind pulled noodles. Enjoyed your video. Cheers, Michael

Best vid on this subject yet

Awesome! You are the best💕

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.

@falyre

3 жыл бұрын

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)

Great job.

Nice science based explanation of how to make a delicious 😋 recipe 🤤

Fun fact, ramen and lamian actually are the same characters in japanese/chinese. however, ramen isn't usually pulled anymore.

@kimchiburger7844

4 жыл бұрын

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

@urthsfount5611

4 жыл бұрын

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)

@benliu9956

4 жыл бұрын

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

@fabioconsonni3232

3 жыл бұрын

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.

Amazing!!!

That is an amazing video - and it has facts, like the bread relaxer - that you don't get elsewhere. Thank you so much.

Nice! Love the science bits too 🙂

Nice. Thanks

This is awesome. Wish I had the countertop space to try.

Good video!!

tim!!! stop looking at the camera u big puppy im falling in love

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! 😢

Wow..superb and outstanding. Thanks for the tutorial👍

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!!!

Okay that was really informative and he went just at the right pace. Visuals with the explanations were simple to understand. +1 Now... I just need to figure out how to create a work surface wide enough lol I'm feeling pretty confident about trying to hand pull noodles again. And I'll actually knead it into logs instead of going the bread route.

Tim had a major in chemistry but ended up being a chef

@conorhughes6018

3 жыл бұрын

It shows