I love all your videos and am a longtime subscriber but I offer you one technical suggestion. For your voiceover recordings, get a "pop shield" or "pop filter" for your microphone. Your plosives ("p" and "t" sounds) are popping. This is especially notable when listening on headphones. There are also post-production plosive removal software tools such as "de-plosive" that take the pops out of your plosives.That said, a pop shield is a cheaper better solution. Professional voiceover artists have also mastered performance techniques to reduce this popping from the get-go. The lapel mics you are using sound perfectly fine. This is only about the mic you used for the narrative voiceover of videos like this one. Just friendly constructive advice. Hopefully, from this exchange, I will make better lo mein and you will make EVEN better videos. Cheers and blessings to you and your beautiful family.
Thank you so much for taking the time to offer up this constructive and very kindly delivered feedback. The extra detail was very helpful! We've just finished up doing some audio troubleshooting so hopefully future videos avoid this issue! I guess I don't have a future career in voice acting 😂
When I first discovered dark soy sauce I liked it but since have gone back to a lighter drier touch after over doing the dark sauce a few times. Thank you for all of the tips.
Found this video to send to a friend who isn't the most confident cook, but found myself sucked in! I have used many of your recipes before from the website and can't believe I wasn't subscribed. This is great stuff.
good stuff, the key to not sticking is to add enough oil, heat the wok hot enough and then turn to medium heat. Too hot a flame and the noodles start sticking to the bottom because the noodles don't have any more moisture. The water added at the end deglazes the pan from any bottom sticky stuff that can be scraped off easily. I prefer tossed noodles without any standing sauce too and the key is to add just enough sauce mixture to coat the noodles and other ingredients but since it's hard to estimate it right, I usually ere on the wetter side and when there's a puddle, I turn the heat on high and keep tossing for just awhile to evaporate the puddle quickly without overcooking the ingredients. Thanks for sharing these tips.
Well done! This is a video that is worth saving so one can share with folks just getting into wok cooking in general. Every step is so important and one or more hints can easily left out when trying to explain methods involved cooking perfect lo mein. Bravo!
When you have sticking ad some vineager even with your adding your bean sprouts ?.every body always adds water? How about stock or broth? Or vineager?.😊
Btw if you want to boil your noodles just put them in. A pan kettle with boiled water in it and put the lid back on for 15-20 minutes.😊you don't even need to leave the🔥on.😊
Thank you for the video! I would like to know the name and model of your wok burner. On a second note, where did you get your 20-inch wok from. Thanks in advance.
Hi Paul hahah we haven't tackled a lamb lo mein but you could probably follow the protocols for beef lo mein! I'm sure folks out there are wondering about venison and bison lo mein too :P thewoksoflife.com/beef-lo-mein/
![เปิดใจ "อาจารย์เบียร์ คนตื่นธรรม" อดีตเคยสุดทุกทาง ถ้าใช้หนี้หมดไปบวชแน่ l [Nickynachat]](http://i.ytimg.com/vi/IxeE0xVhy08/mqdefault.jpg)
I love all your videos and am a longtime subscriber but I offer you one technical suggestion. For your voiceover recordings, get a "pop shield" or "pop filter" for your microphone. Your plosives ("p" and "t" sounds) are popping. This is especially notable when listening on headphones. There are also post-production plosive removal software tools such as "de-plosive" that take the pops out of your plosives.That said, a pop shield is a cheaper better solution. Professional voiceover artists have also mastered performance techniques to reduce this popping from the get-go. The lapel mics you are using sound perfectly fine. This is only about the mic you used for the narrative voiceover of videos like this one. Just friendly constructive advice. Hopefully, from this exchange, I will make better lo mein and you will make EVEN better videos. Cheers and blessings to you and your beautiful family.
Thank you so much for taking the time to offer up this constructive and very kindly delivered feedback. The extra detail was very helpful! We've just finished up doing some audio troubleshooting so hopefully future videos avoid this issue! I guess I don't have a future career in voice acting 😂
I could eat this for breakfast lunch and dinner thank you I can never get the lo mein right!!😂 You are awesome!❤❤
Outstanding detailed process review...what a great channel! I ALWAYS learn a new tip/ technique, thank you.
thank you so much! That really means a lot!
When I first discovered dark soy sauce I liked it but since have gone back to a lighter drier touch after over doing the dark sauce a few times. Thank you for all of the tips.
Found this video to send to a friend who isn't the most confident cook, but found myself sucked in! I have used many of your recipes before from the website and can't believe I wasn't subscribed. This is great stuff.
thanks so much, Travis!! Glad you found us here on the youtube :)
good stuff, the key to not sticking is to add enough oil, heat the wok hot enough and then turn to medium heat. Too hot a flame and the noodles start sticking to the bottom because the noodles don't have any more moisture. The water added at the end deglazes the pan from any bottom sticky stuff that can be scraped off easily. I prefer tossed noodles without any standing sauce too and the key is to add just enough sauce mixture to coat the noodles and other ingredients but since it's hard to estimate it right, I usually ere on the wetter side and when there's a puddle, I turn the heat on high and keep tossing for just awhile to evaporate the puddle quickly without overcooking the ingredients. Thanks for sharing these tips.
Well done! This is a video that is worth saving so one can share with folks just getting into wok cooking in general. Every step is so important and one or more hints can easily left out when trying to explain methods involved cooking perfect lo mein. Bravo!
thank you!!! yes we thought it would be helpful to have it all in one place too!
This is perfect! Thank you for all these videos. They are super helpful.
When you have sticking ad some vineager even with your adding your bean sprouts ?.every body always adds water? How about stock or broth? Or vineager?.😊
Thank you! Enjoy all videos but this helped a lot
you're so welcome! :)
Btw if you want to boil your noodles just put them in. A pan kettle with boiled water in it and put the lid back on for 15-20 minutes.😊you don't even need to leave the🔥on.😊
Great video. Thank you!
Thank you for the video! I would like to know the name and model of your wok burner. On a second note, where did you get your 20-inch wok from. Thanks in advance.
“You’re bland! Sorry.” Hahah I love that he felt the need to apologize. There would have been no sorry in my family 😂
Is a carbon steel wok the best type? I remember your daughter talking about wok types, but I forget which is best. Thank you.
carbon steel wok is best :)
Thanks for the tips.
So refreshing to see real LoMein. The restaurants in the States always have it SWIMMING in sauce. It's supposed to be tossed lightly!
I like mines with extra 😂
@@tbev58 I'm not as addicted to Sodium. But go off?
Wow delicious ❤
No soupy lo mein for me! Great video. 😀
heheh ditto!
Thank you so much for such a great video !
you're welcome, carole! 🥰
Thanks
you're welcome! ☺
You have to know that Ill have my laptop in the kitchen while I make this..........
hahah no shame in that! 😇
I always thought lo mein was MORE saucey than chow mein...
What no lamb
Hi Paul hahah we haven't tackled a lamb lo mein but you could probably follow the protocols for beef lo mein! I'm sure folks out there are wondering about venison and bison lo mein too :P thewoksoflife.com/beef-lo-mein/