PeppersGalore

You are wrong. They don't wake up at 5 am to make noodle dow and leave it rest for around six hours if you mean 'they' as in La Mian noodle chefs. They prepare the dough an hour or so before it's ready to be hand pulled. Simple water and a pinch of salt will ensure that your noodles are white in colour and will disintegrate once added to boiling water. The Chinese use and additive which relaxes the dough making it easier to stretch and also yellow in colour and to hold together when boiled. I'm not sure why you think that the Chinese who would prepare scores if not hundreds of these dishes daily would use an additive whereas you or somebody similar who just wants to 'have a go' would not need to. I hope I don't sound too confrontational.

When you thin about it, your 200k BTU burners won't have been around that long but Chinese cuisine has a long history. These powerfull burners have only made the sitr-frying techniques quicker. Barbara Tropp states in her book that stir-frying is the product of "labour-rich and fuel poor country. Add together the the many Chinese hands ready to chop, the few Chinese twigs or lumps of Chinese coal available to burn, and a never-ending quantity of oil capable of being heated to hellishly hot degrees, and one arrives at stir-frying...................There are no tools required beyond those typically found in a Western kitchen".

Thank you EMG. I think that really though one would need some experience working in an eatery of this nature.

I live in the UK and you see many eating establishments which offer Doner Kebabs etc. I don't think these places have very nice food on offer. I believe many of them buy in their meat 'sticks' which they then cook on a kind of spittle. I did once see this guy make the meat 'stick' and that place is the best I've experienced of eating the Doner type of kebabs. I also spent some time in Israel a few years ago and they too there had nicer Kebabs than we generally have here. I would like to learn how to make these kinds of kebabs along with flafels. Would it be possilb eto go say to the ME say Israel and pay somebody to teach one how to make these kinds of foods? I can't imagine any of the establishments in the UK willing to take one on. Maybe somebody here has some contacts or maybe some suggestions? Thanks.

Than you both for the positive messages.

My experience level is 'very little'. I've helped out in kitchens before. Today, I ate at this buffet restaurant. The starters were all brought in from elsewhere and basically heated up. On the other hand, most of the main dishes were 'cooked' on-site. I was offered to work there and if I want to, I begin next week. I think I should do so as if nothing else, by stir-frying and vegetable chopping skills should progress.

Hi, I'm new here. I was told about this forum by a family member. I have a question I would like to ask regarding work. I would like to learn about Chinese / Asian cuisine and I may get the opportunity to work in a Chinese Buffet Restaurant in the UK. I've heard good and bad things about this company. I suppose that they do cater for a clientele which isn't really that sophisticated in terms of their knowledge of Chinese / Asian cuisine. I don't think it will be easy for me to find a Chinese restaurant which will be wiling to take me on so I was quite excited at least initially when the possibility of working in this one came up. Do you guys on here think that I should go for it? I have heard Chinese buffets being described as the McDonald's of Chinese food. What do you think? Thanks.