If you can find it, bok choy would probably work even better than regular lettuce for these kind of noodle dishes. Structurally it's little closer to cabbage, so it'd be best to cook the solid lower half of the vegetable early on with the carrots, and add the leafier tops toward the end when you're adding the sauce, so they can wilt slightly and absorb flavor but not get overcooked.
(I plan on making it plain - idk if chow mein is different than lo mein) If I don’t have garlic cloves, can I just add a bit of garlic powder, and is the hoisin necessary for texture?
The sound of the music should be between no more than 50% of the volume of the voice, ideally less than 20% of the volume of the voice, otherwise people will have troubles understanding what you're saying.
@@home-chef-geoff I think two things could help a bit: (1) Make a list of estimated quantities used for each item, and show it on-screen before the taste-test. (2) For recipes which use ingredients bought already made, you could also mention at the end of the video another video of yours which shows how to make that ingredient at home. For example, instead of buying ramen noodles, which are not the cheapest, you could buy wheat flour, corn flour, boil the corn flour, after it cools add the wheat flour, mix the dough without any yeast and without any salt (salt will make the dough springy, so the pasta won't hold it's shape), then flatten a few rectangles of dough, use lots of flour between the rectangle layers, roll the layers, use the roll-and-stretch-to-the-side technique to make the roll longer, unroll the layers, roll them the other direction to get a thicker and shorter roll, then cut slices the thickness of your desired pasta thickness, and you've got yourself the pasta. If you want it to dry, to have some bite, store it in the fridge while allowing for air to move through the pasta, to fridge-dry (similar to the freeze-drying) and get a fridge-burn (similar to the freezer-burn) dehydrating effect. You can experiment with the ratio of those ingredients, and you can also add other things to the mixture to change it's taste. For example, you can add some spices to the dough, to color it. For example, using red bell pepper powder changes it's color without changing it's taste that much, but hot paprika powder makes the pasta spicy. You could mix boiled spinach into the dough (ideally blended before mixing it), to make the dough green. This way, you can make green-orange-red pasta, which to then use for the ramen, which would not only give a different appearance, but also slightly alter the taste. The video "Xian Street Food - Making Chinese Spinach Noodles" (you can search this on youtube by searching the whole name with the quote signs surrounding the term) shows how to make the pasta, but it takes 13 minutes, so you could reduce that to 30 seconds to a minute. "Spinach Noodles | Palak Noodles | Healthy Breakfast Recipe | Green Noodles" shows how you can turn store-bought pasta green using boiled spinach, and you can use the same method with the other colors, though some of the color will dissolve in the ramen bowl. Speaking of which, an idea for videos would be how to make your own chips/crisps at home, which can be healthier and especially cheaper than the store-bought ones. I recommend the following videos by "My Name Is Andong", which you could turn into 5-minutes-videos: "How To Make Krupuk Prawn Crackers From Scratch", "Will It Cracker?", "The Breakfast Cereal Conspiracy", and "Making Potato Chips at Home Was the Easy Part...", and I also recommend the "How To Make The Famous Ghanaian Party Chips | Savory Chin Chin | Savory Pita Chips" video by "Sweet Adjeley" (but I think she talked too into the microphone, making he high-pitch sounds sound like they're scratching my ears). Good luck!
Interesting. I use it as a starter for stir frying and find it brings good aroma and flavour without burning. I don't use toasted sesame oil and that may be better suited as a finishing oil perhaps?
Let me know if you want to see a video dedicated to my pantry organisation
I want to see for sure
I kinda wish instead of add the sauce, you gave a quick run down of what is in / how to make the sauce
If you can find it, bok choy would probably work even better than regular lettuce for these kind of noodle dishes. Structurally it's little closer to cabbage, so it'd be best to cook the solid lower half of the vegetable early on with the carrots, and add the leafier tops toward the end when you're adding the sauce, so they can wilt slightly and absorb flavor but not get overcooked.
That's a great idea to split the bok choy! Will definitely try that next time
Yes to the pantry!!! Can’t wait to see it.
Well presented and easy to watch. Thanks! Subbed.
Thanks, I live in a rural town and can't get chow mein noodle
Bonus points- add a thinly sliced folded over egg (white folded back over the yolk) on top
jeez man, all that talent and you use Ramen noodles lol
Great recipe mate!
Thank you! 😊
How tf do you have less than 20 subs
(I plan on making it plain - idk if chow mein is different than lo mein) If I don’t have garlic cloves, can I just add a bit of garlic powder, and is the hoisin necessary for texture?
Definitely garlic powder can work in a pinch, the hoisin is certainly not necessary it just adds to the flavour of the sauce 👍
New sub 😊👍
The sound of the music should be between no more than 50% of the volume of the voice, ideally less than 20% of the volume of the voice, otherwise people will have troubles understanding what you're saying.
Awesome thanks for the tip! I'm hoping each new video will be an improvement. Will do my best for the next one 👍
@@home-chef-geoff I think two things could help a bit: (1) Make a list of estimated quantities used for each item, and show it on-screen before the taste-test. (2) For recipes which use ingredients bought already made, you could also mention at the end of the video another video of yours which shows how to make that ingredient at home.
For example, instead of buying ramen noodles, which are not the cheapest, you could buy wheat flour, corn flour, boil the corn flour, after it cools add the wheat flour, mix the dough without any yeast and without any salt (salt will make the dough springy, so the pasta won't hold it's shape), then flatten a few rectangles of dough, use lots of flour between the rectangle layers, roll the layers, use the roll-and-stretch-to-the-side technique to make the roll longer, unroll the layers, roll them the other direction to get a thicker and shorter roll, then cut slices the thickness of your desired pasta thickness, and you've got yourself the pasta.
If you want it to dry, to have some bite, store it in the fridge while allowing for air to move through the pasta, to fridge-dry (similar to the freeze-drying) and get a fridge-burn (similar to the freezer-burn) dehydrating effect. You can experiment with the ratio of those ingredients, and you can also add other things to the mixture to change it's taste. For example, you can add some spices to the dough, to color it.
For example, using red bell pepper powder changes it's color without changing it's taste that much, but hot paprika powder makes the pasta spicy. You could mix boiled spinach into the dough (ideally blended before mixing it), to make the dough green. This way, you can make green-orange-red pasta, which to then use for the ramen, which would not only give a different appearance, but also slightly alter the taste. The video "Xian Street Food - Making Chinese Spinach Noodles" (you can search this on youtube by searching the whole name with the quote signs surrounding the term) shows how to make the pasta, but it takes 13 minutes, so you could reduce that to 30 seconds to a minute. "Spinach Noodles | Palak Noodles | Healthy Breakfast Recipe | Green Noodles" shows how you can turn store-bought pasta green using boiled spinach, and you can use the same method with the other colors, though some of the color will dissolve in the ramen bowl.
Speaking of which, an idea for videos would be how to make your own chips/crisps at home, which can be healthier and especially cheaper than the store-bought ones. I recommend the following videos by "My Name Is Andong", which you could turn into 5-minutes-videos: "How To Make Krupuk Prawn Crackers From Scratch", "Will It Cracker?", "The Breakfast Cereal Conspiracy", and "Making Potato Chips at Home Was the Easy Part...", and I also recommend the "How To Make The Famous Ghanaian Party Chips | Savory Chin Chin | Savory Pita Chips" video by "Sweet Adjeley" (but I think she talked too into the microphone, making he high-pitch sounds sound like they're scratching my ears).
Good luck!
I have heard that sesame oil is a "finishing" oil and not a cooking oil. Are you using a different kind of oil or are you just not overheating it?
Interesting. I use it as a starter for stir frying and find it brings good aroma and flavour without burning. I don't use toasted sesame oil and that may be better suited as a finishing oil perhaps?
You should have included some sliced onions.
Como
没有锅气
I usually top mine off with a Sunnyside up egg.
Yes! I'm really should have added this to my individual serving, a runny yolk mixed in is delicious 😋
I wanted to make this so I went to store to get the ramen noodles. 1 pack is 70% of DAILY allowance of sodium.
Wowzers! Is that maybe including the seasoning pack though? This recipe means you can throw that away and keep the sodium down!
that is all in the seasoning which is why you ditch it and make your own.