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Messages - livo

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1531
Breads (Naan, Puri, Chapatti, Paratha, etc) / Re: UK School of Artisan Food Naan
« on: November 17, 2018, 08:30 PM »
Naga, the first stage of fermentation with yeast is growth, so putting too much in really isn't too big a problem. If you had put the correct amount in, the yeast colony would have grown anyway during the pre-ferment initial stages.

I've now made this recipe using both short and long pre-ferment (4 hours and over 24 hours refridgerated) as well as just doing a full ingredient batch without any pre-ferment (as shown in the video).  They were slightly different in flavour profile but all 3 made naan that is fluffy, soft, flexible, well-coloured and tasty.  As I've said previously, this naan recipe is the closest I've ever come to making naan that is like the ones bought in restaurants and takeaways (here in Australia).  It is my go to recipe from now on.  Only one other recipe I've tried is comparable. but I won't say any more than it is a full dairy, + egg, SR flour and fresh yeast, UK Deluxe Naan. No water.  ;)

The 3 times I made this as mentioned above, I used actual buttermilk, but I've now also made this recipe using milk and yogurt instead and the results are equally as good.  Buttermilk is just cultured milk anyway so there is very little difference. 

As for time frame, H4ppy Chris' video instruction spans 24 hours or so if followed to the T.  I think you could get this UKSoAF naan down to about 5 or 6 hours and still achieve very good results.  From my last batch I had 4 leftover doughballs in the fridge and cooked one on day 5, The dough was just starting to get spots (didn't put my glasses on to examine further) but it cooked and tasted fine.  The next day the remaining 3 were rubbish.

BobDylan, in my experience "store bought" packaged naan are dreadful.  There is no comparison to a fresh one.  This recipe may not be what you buy in your local Takeout over there, but it is very good. Give it a try and tell us what you think.  This recipe produces naan like the ones I buy in Takeaways over here.  You will find plenty of anecdotal evidence in this forum that Australian Indian Restaurant and British Indian Restaurant food are not the same, but this recipe is like the ones we get out here.

1532
Breads (Naan, Puri, Chapatti, Paratha, etc) / Re: UK School of Artisan Food Naan
« on: November 17, 2018, 10:59 AM »
I rate this recipe. Worth the effort and you don't really need to do the ferment if you don't want to.  It does produce a flavoursome bread.

1533
Lets Talk Curry / Re: Pans for curry "caramelisation"
« on: November 17, 2018, 12:12 AM »
I am far from a metallurgist Phil but I have some knowledge in basic metallurgy from a previous life. :)

1534
Lets Talk Curry / Re: Prawn Biryani.
« on: November 16, 2018, 09:45 AM »
I didn't follow that recipe as it really wasn't one. It was just a video I stumbled upon while looking for an actual recipe to follow.  Mind you what I did end up doing wasn't too dissimilar.
I was just amused by the laid back approach this video took in being filmed under a tree in a cow field, as opposed to the TV studio kitchen widely used in Indian videos. I'll find the video recipe I did use and post it but as I said, it's very similar actually. Ingredients and method that is, but on a reduced scale.

I used this video as a guide to the Biryani I made last night. It was pretty much as described but without the clams and using Barramundi instead of kingfish.  I had to use mint jelly as I didn't have any fresh mint leaves.  I cooked in an enamelled cast iron casserole in the oven for about 15 minutes on medium heat, after assembly on the gas stove.  Very nice.
https://www.youtube.com/watch?v=rjfBjtvCTWM
If you compare it to the Grandpa kitchen one you'll see there is a lot of similarity. (Except for the absence of cute calf and cow tied to a tree). I'm glad the Grandpa Kitchen video didn't show them peeling all of the prawns.

1535
Lets Talk Curry / Prawn Biryani.
« on: November 16, 2018, 06:15 AM »
Tonight's dinner but on a slightly smaller scale.

https://www.youtube.com/watch?v=HU9E-CDCHQg
(Too many ads)

I've added some Barramundi as well.
Delicious.

1536
Lets Talk Curry / Re: Pans for curry "caramelisation"
« on: November 13, 2018, 09:19 PM »
Rankings of thermal conductivity are measurable. Cast iron still gets hot as do all metals. It's just that they aren't the same and there are well studied scientific and metalurgical explanations. Just as metals have a place on the galvanic scale for corrosion or the scales of hardness, they also vary in all other properties as well. Then you need to take into account the influence of even tiny amounts of alloying other metals, the inclusion of impurities as well as the forming processes and heat treatments used.
There are things that cast iron cookware is brilliant for. It is great for cooking thick steak, whereas the use of an aluminium curry pan would not work so well.

1537
Lets Talk Curry / Re: Pans for curry "caramelisation"
« on: November 13, 2018, 07:13 PM »
There isn't only 1 cast iron material and there are multiple methods of casting within a foundry. The surface finish of a cast iron material is widely variable.

1538
Lets Talk Curry / Re: Pans for curry "caramelisation"
« on: November 12, 2018, 07:49 PM »
It all comes down to science. Physics and chemistry. Most good conductors of heat are also good conductors of electricity. This property is directly related to the nature of the metallic bonding and the atomic structure as well as the macro structure.
Iron is actually a poor conductor, due to the presence of free carbon. Due to iron cookware being generally heavy it is however a good heat battery. It takes a while to heat up, won't get so hot to burn stuff easily (using a stove this is) and retains what heat it does have. Stainless steel is a poor conductor of heat due to the tight and complex metallic bonding of multiple alloying elements. Copper and aluminium are known good conductors so the heat transfer is noticeably better. Hence copper bottom SS pots. Energy transfer requires the ability of sub atomic particles to move about freely outside the bonding structure.
But physics also tells us that once a pan reaches temperature then all further energy in should be delivered to the food. Why doesn't this actually happen? The opposite of conductivity is insulation. The pan with poor conductivity is actually insulating or protecting the food from heat transfer.. This is a desired feature for some cooking.
Then there is shape. The wok would definitely caramelise food (mine does) as long as it is not overloaded. Just as the material is heating from the bottom the large surface area up top is acting as a heat sink. Woks get pretty hot and caramelisation requires heat but they don't work if overloaded.
Having recently tried my newly acquired aluminium curry pan the noticeable increase in caramelisation was far more than I'd expected.

1539
Lets Talk Curry / Re: Turn up the heat baby
« on: November 09, 2018, 07:31 PM »
I should've been more helpful. Difficult to insert links on the tablet. I have been enjoying the School of Artisan Food naan.

1540
British Indian Restaurant Recipes - Main Dishes / Re: Last nights tea time.
« on: November 09, 2018, 07:22 PM »
Very nice meal Bob. A biryani has been on my mind for a while. I used to have a recipe for a really nice fish biryani but I haven't been able to find it. It wasn't too involved so I should be able to put something together. You've done a good job with the naan.

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