Howdy,

I've Googled till my fingers were bleeding, but...

I can't seem to find information about the process for
traditional Chinese hand stretched wheat noodles (other than
the fact that it takes years of training to learn how
they're made.)

I may not devote years to it, but would like to learn more
about making the dough, and the technique itself.

Might you know, or have a source to suggest?

Sincere thanks,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Kenneth wrote:

> Howdy,
>
> I've Googled till my fingers were bleeding, but...
>
> I can't seem to find information about the process for
> traditional Chinese hand stretched wheat noodles (other than
> the fact that it takes years of training to learn how
> they're made.)
>
> I may not devote years to it, but would like to learn more
> about making the dough, and the technique itself.
>
> Might you know, or have a source to suggest?


Hi Kenneth,

Include "hand pulled" in your search and you'll get a lot
of hits.

http://chinesefood.about.com/od/nood...lednoodles.htm

Be sure and post pictures of your results

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On Sat, 28 Jan 2006 18:48:55 -0600, Steve Wertz wrote:

Information like that wouldn't be easy to come by on the
> net.
>
> -sw

Wow..as easy as a web page.. what other information is not easy to come by?

see also this photo:

http://www.chinesecultureclub.org/al...erid=1&total=4

have fun!!

On Sat, 28 Jan 2006 18:48:55 -0600, Steve Wertz
> wrote:

>You might try alt.food.asian, and/or one of the UK Asian food
>groups. Information like that wouldn't be easy to come by on the
>net.

Thanks Steve...
--
Kenneth

If you email... Please remove the "SPAMLESS."

On Sun, 29 Jan 2006 00:49:54 GMT, Reg >
wrote:

>Kenneth wrote:
>
>> Howdy,
>>
>> I've Googled till my fingers were bleeding, but...
>>
>> I can't seem to find information about the process for
>> traditional Chinese hand stretched wheat noodles (other than
>> the fact that it takes years of training to learn how
>> they're made.)
>>
>> I may not devote years to it, but would like to learn more
>> about making the dough, and the technique itself.
>>
>> Might you know, or have a source to suggest?
>
>
>Hi Kenneth,
>
>Include "hand pulled" in your search and you'll get a lot
>of hits.
>
>http://chinesefood.about.com/od/nood...lednoodles.htm
>
>Be sure and post pictures of your results

Hi Reg,

Perhaps I was not sufficiently clear...

I am getting loads of hits, but virtually none that are
useful.

I thank you for the link you provided, but it is of the sort
that I was locating.

It is quite clearly not authentic.

For example, it is my understanding that the water used for
the real thing must be made alkaline. Also, the link you
provided shows the addition of oil. Again, it is my
understanding that the real deal has none.

In any case, I do thank you once again,
--
Kenneth

If you email... Please remove the "SPAMLESS."

On Sat, 28 Jan 2006 20:04:56 -0600, Steve Wertz wrote:

> On Sun, 29 Jan 2006 00:55:15 GMT, jay > wrote:
>
>>On Sat, 28 Jan 2006 18:48:55 -0600, Steve Wertz wrote:
>>
>> Information like that wouldn't be easy to come by on the
>>> net.
>>>
>>> -sw
>>
>>Wow..as easy as a web page.. what other information is not easy to come by?
>
> Oh - goodie! A new playmate. Welcome to my watch-filter.
>
> -sw

Not all that new sqertz..

Kenneth wrote:

> it is my understanding that the water used for
> the real thing must be made alkaline. Also, the link you
> provided shows the addition of oil. Again, it is my
> understanding that the real deal has none.

I've seen hand-pulled noodles made on TV, but I don't know what was in
the dough.

Some Chinese noodles are made with "alkaline water", but not all. The
so-called "alkaline water" ("kansui" in Japanese) is, as I understand
it, a water-based solution of potassium carbonate and sodium carbonate.
An article on noodle making that I've read also mentions sodium
phosphate. What the "alkaline water" does to the noodles is to give them
a special texture -- it makes the noodles firm and separate cleanly when
bitten on. I've also read that the addition of alkaline water make the
dough keep longer.

Noodles made with alkaline water have a bright yellow color, and may
have residual taste of the alkaline water if the noodles are not
prepared properly.

I think I've tasted "hand-pulled" noodles once. The texture and color,
if I remember correctly, don't seem to suggest alkaline water as an
additive.

On Sun, 29 Jan 2006 13:17:17 -0600, Steve Wertz wrote:

> sqertz? WTF is a 'sqertz'?

you tell me..sqertz sqwertz..I don't know..

Steve Wertz wrote:

> They actually sell this water in some Chinese markets. You'd think
> they would just sell the powder rather than the solution, but
> apparently getting the correct pH/saturation can be hard without
> an accurate pH meter.

I agree. It sounds simple enough. Add baking soda to
water until PH = x.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Kenneth wrote:

> Hi Reg,
>
> Perhaps I was not sufficiently clear...
>
> I am getting loads of hits, but virtually none that are
> useful.
>
> I thank you for the link you provided, but it is of the sort
> that I was locating.
>
> It is quite clearly not authentic.
>
> For example, it is my understanding that the water used for
> the real thing must be made alkaline. Also, the link you
> provided shows the addition of oil. Again, it is my
> understanding that the real deal has none.
>
> In any case, I do thank you once again,

I'll keep an eye out for any info on more authentic
recipes and post anything I find. In the meantime,
do post any results. Interesting subject.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Steve Wertz wrote:
> On Sun, 29 Jan 2006 17:05:03 GMT, John Long
> > wrote:
>
>>Some Chinese noodles are made with "alkaline water", but not all. The
>>so-called "alkaline water" ("kansui" in Japanese) is, as I understand
>>it, a water-based solution of potassium carbonate and sodium carbonate.
>
> They actually sell this water in some Chinese markets. You'd think
> they would just sell the powder rather than the solution, but
> apparently getting the correct pH/saturation can be hard without
> an accurate pH meter.

I don't know for sure, but I don't think the difficulty of precise
dilution is the reason for the product being sold as a solution. I
suspect that the real reason is safety -- the solutes are irritants and
harmful when undiluted.