• July 22, 2019, 03:49 AM
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Messages - livo

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1
That's a very good idea SS.

2
This practice makes for very nice lamb dishes but it can require additional reduction else you have thin gravy. Inevitably, I found I just had excess lamb pre cook liquid and accept it for that.

3
I have experienced the same dilemma. It is too good to throw away but there is no immediate use for it.  I have used small amounts of it in recipes instead of stock or water.  If you make your base gravies thick you can use it to thin them down before use or you could use it to start your next base gravy. Perhaps make a curry lamb flavoured soup.  You can freeze it, but in the end on occasion I have just had to accept that it is a byproduct.

4
Cooking Methods / Re: what i learned from my cooking lesson
« on: July 15, 2019, 12:37 AM »
This is a very interesting point and it is actually consistent with information given to me by another chef and my own research.  There will be others here who disagree but this is a common point that keeps coming up, ie; non linear scaling of spices.

I will give your recipe a try and thanks for posting.

5
Cooking Methods / Re: what i learned from my cooking lesson
« on: July 14, 2019, 10:03 PM »
                   .....     this recipe is to serve one but dont increase the quantity of whole spices to much when cooking for more

I'd like to know more about this point. It goes towards a topic discussed in other threads about spicing levels for increased servings.  Were you given any reasoning here or advice on how to scale up?

6
Grow Your Own Spices and Herbs / Re: Chilli Ripening Question
« on: July 11, 2019, 12:49 AM »
My experience with capsicum / peppers is that they do indeed deteriorate from the inside, but as to whether they ripen from the inside, I couldn't say because as my chillis ripen on the bush they change colour on the outside and I cant see any further than that,

A deteriorating uncut pepper may have the skin intact, possibly a little bit wrinkled, but it will have begun to go slimey inside.  Of course there could be exterior markings if a bacteria or mould has taken up residence.  A cut pepper will similarly go slimey on the cut surfaces while the flesh away from the cut is fine.  I've seen peppers that are still green on the outside which have a ripening red pup on the inside when you cut them.

7
I can buy a loaf of plain white bread in the generic bag at the supermarket for just over $1. I can buy the fresh daily baked supermarket onsite bakery loaf for $2 or I can go to the local Vietnamese Bakery and buy one of their loaves for $2.80 (best value for money). I could buy a bakery branded baked product for about $4 and be assured of fresh feeling bread for up to 4 or 5 days due to the use of preservatives, or I can go to the franchised Baker's kiosk (where real baker's start work at midnight and knock off at 8.00 am) and pay $4.50 (the nicest bread as you'd expect).   They are all a plain white bread but they are far from being equal.

The point is that you can throw some flour, salt and water in a bowl and mix it up with some raising agent and fashion it to look like a naan and cook it like a naan and you'll get a naan (or a naan shaped biscuit). Or you can use a scaled formula of ingredients blended, rested and baked in a manner that produces something to enjoy.  This recipe from Happy Chris is an example of the latter. It works, lots of people love it and it was a revelation to who knows how many.

My only criticism of Happy Chris' recipe is the addition of Baking Powder.  I simply don't understand the need for it and I can taste it's excessive presence.  Baking powder was developed to provide a shortcut leavening agent for plain flour and used in the correct proportions, it is just fine and does the job well.  Self-Raising flour was developed to replace this requirement.  The use of both is questionable and possibly unnecessary (when using white processed flour).  If extra lift is something you're worried about I would possibly use Baking Soda and avoid the aftertaste of BP.  Considering I could not find a single "Indian" naan with Baking Powder, but many with Baking Soda, and knowing the confusion the naming of the materials generates from different countries, it is possible that there has been an error in the translations somewhere down the line.  In my opinion (only my opinion) the use of Baking Powder is if not erroneous, then at the very least unnecessary.  I have plenty of well researched baking experience so it isn't just a half-baked comment, but it is just my opinion.

I've seen the naan stacks photos in this thread, using this recipe and they look great. If you're happy with the end result, that's all that matters.  I would gladly tuck into them and I'm sure they would be just fine dipped in a nice curry gravy.  As I've said before, I've cooked this recipe exactly to specification and modified versions after my initial assessment.  I believe the modifications to be an improvement.  I notice in this thread that there is comment about the salt content and whether to include it or not and whether or not it makes any difference.  Some would say it does while others may see it differently.  Individual preference with salt is no different to Baking Powder.

I have been experimenting with naan for quite a few years, like many here, and I've had my fair share of disappointments and a few rare successes. I am far from being an expert and have absolutely zero "actual BIR naan" experience in either production or eating.  For the information of others to take or leave as they see fit, I recommend they try the SAF recipe.  It worked for me first time around and again several times since, and gave me naan that is similar to that served to me in establishments out here in both flavour and texture.  It worked for me. Naga and ScottyM seemed to enjoy it. 

Or if you like more richness in flavour and softness, go the yeast, full dairy, yogurt, egg route.  It isn't too difficult to construct a formula that gives the desired hydration level using the 100% flour method.

Will any of these ever truly replicate a freshly cooked restaurant tandoor baked naan?  Probably not.

8
Grow Your Own Spices and Herbs / Re: Chilli Ripening Question
« on: July 10, 2019, 12:25 AM »
The fleshy pulp and seeds of chilli can sometimes be a yellowish orange colour.  Sometimes very white.  I doubt you have a problem.

9
That looks the real deal there MA.  I think his base gravy works well and I've also been using up the batch of Andy2295 I made,

The videos are on his youtube channel Donnie. Latif's Inspired.

10
Happy's naan does work Garp. It makes a bread product and he uses a tawa to do so.  He didn't invent the tawa method but he did make it very well known and we can all thank him for that.  I simply don't like the Baking Powder and I don't think it's required.  I can taste it, and as I've stated previously some people have a sensitivity to it..  Others don't. 

There is a lot of mixed view about what a naan is and what it should be.  Yeast or no yeast.  Plain flour with Baking Powder or Self Raising Flour, egg, no egg, water or milk, yogurt, oil, ghee etc etc.  I just don't think SR flour requires the extra baking powder and I feel it is detrimental to the recipe.  Does it make a naan?   Yes, of course it does.  I've made it myself to specification and modified, along with countless other different recipes.  His recipe does make a perfectly good naan.

As for Happy's prolonged rest method and refrigeration followed by bench resting, he claims it is essential but I don't think it is.  It may well improve the flavour profile and development of the dough and probably does.  Certainly pizza bases are better prepared the day before as some fermentation occurs and the dough loosens and relaxes.  Plenty of naan are made without any significant passage of time though.

As I've said in the relevant thread, the UK School of Artisan Food naan is so far the closest I've come to making a naan that is approaching what I'm after.  The couple of members who've actually tried it appeared to think it was pretty good.  I've done it with and without the starter, long period and short and they were all good.

http://www.curry-recipes.co.uk/curry/index.php?topic=14998.msg131333#msg131333

The other naan I thoroughly enjoyed and which very closely matched what I'm looking for in a naan is a fresh yeast, full dairy version, which uses SR flour and yeast but not Baking Powder.   Whether the member who shared it with me has shared this publicly or not I'm not sure. There's nothing mysterious about it but it isn't a vegan naan.

In prefer both of these over Happy's, but that is my personal preference only and nothing more.

Edit:  I've just watched over 3 hours of naan videos which is enlightening to say the least.  There is a lot of variety in the doughs and some consistencies as well.  A lot of recipes use Baking Soda (ie Bicarbonate of Soda or Sodium Bicarbonate) but I only found a few that use Baking Powder at all and these recipes actually used both.  None of the recipes used Self Raising Flour. As mentioned above, there are variations of ingredients to a significant level but they are all called naan. Most, but not all, call for the dough to be well kneaded and 2-3 hours appears to be a standard initial rest followed by shorter ones during forming and shaping.  These would be for gluten relaxing.  The dough is invariably soft and loose.

I've also just skimmed through all 55 pages of this thread and I can see that you've been a significant contributor to it Garp.  I can also see that I had reservations about it from fairly early in the piece after I first attempted this recipe and they remain.  Each to their own I guess and I'm fine with that,

PS. I also just found that there is a very small hint to the other recipe I referred to as a good one above, hidden somewhere within this thread.  It is not for me to share a recipe given to me in private.

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