I Tried To Re-Create These Hand-Pulled Can This Chef Recreate My Childhood 2 days ago   13:32

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"Why did you let me do this? This is a bad idea!"

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Comments 3651 Comments

cyaneous
“Yes we skipped dough 4, it was just too sad”
- Adam
Blacklist_ Dawn
What you do to get a 10 min vid
Dana V.
Why do they measure water in grams??
ANALYSIS_ ANNALISE
You know...buzzfeed has the most “unique people ever”
ANALYSIS_ ANNALISE
All of these episodes is the the help of rie 😂 what would we do with out her.
CorRekt
Andrew's voice has a very Gabriel Macht slow deep drawl to it. I like it!
Jinwen Min
Rie be like: *IN YO FACE*
Team the guy who almost hit Bela with a car
Delicate hands? BOOM BOOM
Ella Cone
I'd Adam the same guy as the Adam from vat19?
Captain Falcon
broth video pls
PRO BRO FORCE
3:52
"come back here water"
"Okay water"
"Wateryoudoing"
This is the best pun ever
Eulah Michelle Angela Dico
10:22 the attitude in Rei’s voice like, “really? Took you three days? I’m doing this so easily rn”

10:26 and that split second eye expression, “Oh shit this is a noodle right here”

Priceless 💯
Itz Third
1:04
They just went like
Hey there Rie....
Rie:Hey!
Like she was angry too ahhaha
iqbal ariff
Rie,

*THE NOODLE-BENDER*
Hege4318
Definitely one of the best episodes/video's! 😄
Tanroop Virk
I want Rie to be my mom
Levi Ackerman
The noodles isn't that tuff bruh
Let Rie fix it 😂
Zygmunt Loter
Hello everyone!
First of all: nice work! I love to see that someone tries the same work that I'm doing.
But I have a few problem with this recipe :) I'm only starting working with this dish, but basing on my experience with different kinds of dough I see few things that can improve this:
1. Use of salt.
Addition of salt will make gluten more tight, so it's rather bad idea. I think not adding salt into dough and in exchange into boiling water will make whole process easier. Salt is strengthening it.
2. Overworking gluten.
In last recipe we see you guys overworking gluten. It may actually work, but it's a) exhausting, b) different from what Peter Song is doing on video.
We can see that chef rolling dough only to barely mix water with flour. Then let it rest (I would love to know how long - but I'm guessing it may be everything between 1 to 24 hour) . Then develop gluten in specific direction. I'm using technique for pizza dough with similar concept (of making gluten in specific way). Again, let it rest a little. Then go for stretching/
So - we should underdeveloped gluten in first stage. That how it's look like for me :)
3. Flour
I was wondering about that. But in the end of day we really need gluten to keep it together. So personally I would choose high gluten flour or just bread flour. In first, I even though of making seitan to add to this dough (it's gluten from flour) but I will probably give up on this idea :) So I think more gluten will be better, but without use of any salt (point 1). Also, if this isn't effect of light and effect on video with Peter Song, I would say it's high gluten flout there (in Poland I will go for 850 flour type. It has even higher gluten content than standard bread four (750 in Poland) )
4. Hydration
Well, its really depends on temperature, humidity and so on. But I think I will start with temperature about 24C and with 62-65% of water (100g of flour -> 62-65g of water)
5. Baking soda
I'm not so sure about it... But I will try both version :)
Now I'm going to try this :) Wish me luck! :)
Desiree Morris
8:13 That scream!!! Few seconds later, Andrews tears! 🙍🏽‍♀️🙍🏽‍♀️
Radu Bogdan
Water is measured in liters not in grams. Just so you know
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Can This Chef Recreate My Childhood I Tried To Re-Create These Hand-Pulled 2 days ago   11:47

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"Maybe one day Rie, when you and I are eighty years old, we'll just make cookies together."

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