Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters and Side Dishes Chat => Topic started by: CurryLover_NZ on January 10, 2007, 09:33 AM
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Just a quickie....
I want to serve up the full-sized poppadoms with my curries. Poppadoms and pickles are a must - but not the micro-portions you get in restaurants here :( To make do, I have been buying the bite-sized Sharwoods ones. Nice, but not as impressive as a huge stack of plain and spiced ones!
Just how long will they stay crisp? It would be good to prepare them a little earlier...but I seem to recall my local BIR take-out ones getting 'less-crisp' very quickly.
Is there a way of keeping them crispy for an hour or so?
CL_NZ
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hi currylover_nz
i just had a look in a indian cook book and it says that popadoms done in a restaurant may be cooked several hours in advance and warmed just before serving.another way they do it is placing the cooked popadoms in a warm oven will of course be just as effective. hope this helps.
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CLNZ
They will keep for days in a plastic airtight container. Just heat in an oven at about 50C for 15 mins before serving.
Also, after frying, stand on end to allow the oil to drain off (I put kitchen paper towels under them too to help suck out the oil). If you stack them flat straight away you will get pools of oil forming and 'oily' poppadoms.
KP(V)
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Also check these threads out CL, they may help:
http://www.curry-recipes.co.uk/curry/index.php?topic=1416.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1416.0)
http://www.curry-recipes.co.uk/curry/index.php?topic=265.msg2065#msg2065
(http://www.curry-recipes.co.uk/curry/index.php?topic=265.msg2065#msg2065)
http://www.curry-recipes.co.uk/curry/index.php?topic=1002.msg8677#msg8677 (http://www.curry-recipes.co.uk/curry/index.php?topic=1002.msg8677#msg8677)
Regards,
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Where I deliver my curries from they have a large stash of popadums already done before their ready to take orders. They keep them on top of a big oven it keeps them warm for a few hours. However at the end of the night they tend to be very soft.
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Hi Currylover, It would be better to only fry enough popadom to suffice your meal. Unless you have a catering plate warming cabinate, just pop them in a slightly warm oven a few mins before serving. mmmmmmmmm starters.
P.S. Try frying them 2 at a time, as in my thread. Cheers Paul
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Hi Currylover,
Cook them several hours before day a dinner party and then stack them in the oven on lowest heat. This will dry the residue oil from them and keep them warm. CQ
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I cook a full pack of poppadoms at a time
They fit into three supermarket plastic carrier bags and I loosely tie the top
When required, I microwave them hot for a minute, and they are fantastic
In my house, these poppadoms are eaten in two days!!
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Thanks for your answers everyone. It's obviously not quite the science I thought it would be :)
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Old thread I know, but I didn
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So much depends on the local humidity level. So advice from others might not always be valid.
E.g. when I make crispy chilli beef in the winter, it is a million times better than in the summer.
Where I live winters are very cold and dry. Summers are warm/hot and humid. It really makes a difference.
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Crispy chilli beef sounds amazing! Agree abihf humidity, I notice this in baking too, where flour amounts really change between summer and winter
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Old thread I know, but I didn
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Thanks micky
.youre probably right, I don
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Mine get about 20 seconds, but I cook two at a time, broken in halves, then each half rotated 90 degrees w.r.t. its neighbours, the whole lot fitting nicely into the basket of my deep-fat fryer. Shake well in the basket, tilt and allow to drain, then rest on kitchen paper in a large wicker basket. I will put them in the top oven which has previously been at 100C if I can't serve them immediately, but would not bother if guests are waiting for them. Mrs Bari always serves hers fresh from the deep-fat fryer
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For the/any new members or beginners.
This is how poppadoms are cooked in a real BIR kitchen
https://youtu.be/FL9TMjz_frg
Usually 100 are cooked and stored on end in containers.
The warming cabinet is then filled ready for service.
Poppadoms are best flamed on direct heat (Gas stovetop)
Crisps them up and enhances the flavour. ;)
cheers Chewy
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Blimey, I could barely understand that guy. Worst English accent ever! I understood the chef though. ::) ;D