chow mein is normally topped using a thick brown sauce, even though steamed chow mein is combined with soy sauce in advance of remaining served. From Wikipedia
Supplied how superior she generally is at answering queries, Im amazed Nagi didnt address off within the recipe notes, or respond to the many questions, concerning just how long these will keep crisp. Has any one experimented Id love to understand what the windowis.
I wish we knew! Its Tremendous unconventional for This great site to generally be completely silent from the experience of countless inquiries. Mine often brown nicely but theyre more gritty than crispy. I would like I realized what I used to be carrying out Incorrect there, too!
For the people of you questioning If you're able to premake these, I produced these the evening before for morning tea. I popped them inside of a sandwich press in advance of serving which worked, but I couldve still left them for for a longer period so they ended up hot or absent during the oven to crisp back up. Mine have been successful so I believe crispy whichever way you're taking would do the job. They undoubtedly werent Pretty much as good since they had been the evening right before, However they ended up continue to yum.