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Ader1

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  1. Why are they using Peng hui in the Noodle School? They would surely teach them the proper way as schools usually do before they then used Peng Hui in order to cut corners. That's usually how education works. The fact is, they all use Peng Hui or something similar. I was taught how to hand pull noodles when I was in China a few years ago now. And I was told by the La Mian chef that you needed Peng hui if you were doing it commercially. Otherwise, you would be spending a long time kneading and pulling a small amount which would be white in colour and would disintegrate in boili
  2. Maybe he's keeping it secret. So why should the students at the Noodle School be using it? And it's obvious that you don't know the nature/texture of dough for you to say that.
  3. You wouldn't be able to do that at a commercial level. Furthermore, without adding something like peng hui, the thin noodles would disintegrate in the boiling water. And lastly, the noodles wouldn't have the yellowish colour which La mian is famed for.
  4. That isn't a good enough substitute as it doesn't really relax the dough to the same degree as peng hui . You can see the dough those guys are using in the Noodle school......if you held it in your hand just prior to when they make noodles out of it, it would almost 'flow' like lava. That's the best way for me to describe it. Baking soda etc won't do that.
  5. So what's used instead of it?
  6. Any suggestions of books for Indian pickles?
  7. I haven't been on here for a couple of years. It's the same secret which most seem to overlook which is the Peng Wei ingredient which they release from the plastic bottles present on the tables. It relaxes the dough and makes it more stretchable. I enquired if it could be imported into Europe but there was one or two ingredients in it which weren't allowed. I wonder how the La Mian eateries in say London use Peng Wei or have they managed to find a substitute?
  8. I live in the UK. I am not a professional chef. I'm looking for a range cooker possibly dual fuel; electricity and gas. What I've very keen on having is something with a gas hob which will enable me to do some wok stir frying. I've been suggested a Rangemaster and Lacanche. The Lacanche seems a little too expensive but I'm told it's the better range. There do seem to be some second hand models around but then there's the problem of a lack of warranty. The Rangemasters are very nice looking but have been told that they're not that good but not bad either and come at a fraction of the pri
  9. No chilli oil? I had this once when eating jiaozi and it was divine. I've tried to re-create it at home but not quite there yet.
  10. liuzhou, In that pic you posted of all those hand-made jiaozi there is a dipping sauce. Do you know what's in it or how to make it?
  11. Thanks. If you can ever find out what they use as a dough relaxer, I would be over the moon. Mind you, the US isn't subject to EU law so Peng Hui might not be restricted there....
  12. I bought mine from the Royal Horticultural Society I think it was and they said that I didn't need a male and female.
  13. But you know liuzhou, Europe is not China. There isn't a plentiful supply of cheap labour or the lady I posted abour above would have made use of it. She had to buy some kind of machine. I have seen one machine but is manually powered but I'm not sure how good it is. When I get a chance I'll post a link.
  14. I've tried Sichuan Peppercorn Ice-cream and it was fantastic. I ate it when in Chengdu at the Chef Wu's Family kitchen restaurant. Look it up. What an experience! Another dish I use it in is Da Pan Ji. I'm not sure if they would be put in the dish where it originates from but it was in the one I had in Chengdu and it was delicious. I've got one of these trees. I've had it a couple of years now and I've collected seeds from it which I tried to germinate. I had no luck at all. I've also taken cuttings with the same lack of results. I've tried putting them in the fridge and sca
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