Why is chow mein from a takeaway so different from traditional recipe's? My girlfriend loves takeaway chow mein's but we just can't seem to cook anything even close to it at home - our efforts always have too much moisture and sauce, whereas the takeaway version is much dryer and has a different flavour.

Can anyone help explain the difference in ingredients and cooking method?

Thanks

Hi sjhankin,

There could be a number of reasons but the main one is the difference in cooking equipment - the gas wok ring your local takeaway has will be much, much more powerful than anything you have at home. This allows the food to be cooked much quicker which in turn affects flavour.

The speed in cooking also means that water evaporates quickly. Also, some takeaways will thicken the sauce up with potato flour.

All the best,

--
Ian

I have been doing a Chow Mein for the last 30 years and although nice, the family enjoy. It will never taste like the take away. I agree with Ian, that the take-away outlets are more powerful, and they seem to be better equipt

i'd go with that too. so keep sauce to minimum or thicken with flour!!! kim.

Well, here's what worked for me. I went and got a Chinese passport. Yep. Showed it to the grocer and then he winked at me don't you know and then I was cooking real take out in no time. Only problem is, I have to report to the Chinese Army next month. Not sure it was worth it, dont' you know.

I am still trying to achieve that elusive flavour.
I think Ian has it about right. Heat seems to be a key ingredient. My local takeaway's kitchen often lights up with flames. There's no way I can do that in mine. I might try cooking outside this summer ;-)
A well-seasoned wok probably helps too.

AA