Recently watched Guy Fiero. "Diners, Drive Ins, and Dives", on TV and he was
in a Chinese place in Vancouver BC where the chef showed him how to make
those great noodles that are hand pulled.
.. . . The chef used a water he called either 'lye' or 'Li' water...he put in
with the 'drys' in the mixer bowl and then again used it just before he
started to pull the noodles. The chef said it made the dough easier to
stretch without breaking (Guy seemed to be aware of what the water was and
said it increased the gluten in the dough).
.. . .Hoping some one can enlighten me to what that water is as I just simply
cannot wait to make a complete disaster out of my kitchen with flour, dough,
and the 'L' water all over the damn place. Oh well, spring cleaning will be
coming earlier than planned this year, if you can help me.

http://www.lukerymarz.com/noodles/ingredients.html

On 2/15/2012 12:25 PM, Chas wrote:
> Recently watched Guy Fiero. "Diners, Drive Ins, and Dives", on TV and he was
> in a Chinese place in Vancouver BC where the chef showed him how to make
> those great noodles that are hand pulled.
> . . . The chef used a water he called either 'lye' or 'Li' water...he put in
> with the 'drys' in the mixer bowl and then again used it just before he
> started to pull the noodles. The chef said it made the dough easier to
> stretch without breaking (Guy seemed to be aware of what the water was and
> said it increased the gluten in the dough).
> . . .Hoping some one can enlighten me to what that water is as I just simply
> cannot wait to make a complete disaster out of my kitchen with flour, dough,
> and the 'L' water all over the damn place. Oh well, spring cleaning will be
> coming earlier than planned this year, if you can help me.
>
>
Lye water, you can buy it at an Asian grocery. Typical bottle looks like
this:


http://www.meechun.com/chi/item.html...compID=meechun


http://cphotoj.tumblr.com/post/76380...ood-market-inc