Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => Topic started by: Naga on October 14, 2020, 10:05 AM
-
I came across a foodie video about corn dogs yesterday. First I'd ever heard of them, but apparently they're a 'thing' in the US, Korea and elsewhere. Who knew?
Anyway, it was the method used to form chilli corn dogs illustrated on the Chefclub TV website that caught my attention as I thought it looked ideal for preparing foolproof seekh kebabs that wouldn't fall apart. There is a video describing the recipe and method, but you'll have to sign up to the site to see it all.
Essentially, the method of forming the 'dogs', or kebabs as I'll now call them, is to use a home-made sausage machine:
1. Prepare the mincemeat mixture as usual.
2. Cut a plastic water bottle in half.
3. Stuff the top half of the water bottle with the mincemeat.
4. Place the cut end of the bottle over a suitably sized plunger (a glass jar was used in the video).
5. Push the bottle down onto the plunger until the meat reaches the bottle mouth.
6. Insert a skewer down into the mincemeat.
7. Push the bottle down onto the plunger to force the meat out.
8. Snip off the kebab once the skewer is clear of the bottle top.
9. Refill the bottle as required and repeat.
I grabbed a couple of screenshots just to illustrate the method.
(https://www.curry-recipes.co.uk/imagehost/pics/0386376ce0134fc221dd0fc4edc2aaed.jpg)
(https://www.curry-recipes.co.uk/imagehost/pics/5037591744de6ebef01111da9d1751aa.jpg)
I'm going to give it a bash myself next time I do kebabs.
-
Clever ! Now how long before a so-called "celebrity chef" starts allowing his name to be used on a cheap Chinese mass-produced version which will then sell for around
-
Makes me think along the lines of bottle length piece of plastic waste pipe, screw on end cap fitting to make cleaning easy with a reducer to 28mm pipe to squeeze it out, like a mastic gun setup, then write Gordon Ramsay on it.
-
Well, if it's got the initials "GR" on it, it'll be a snip at
-
Makes me think along the lines of bottle length piece of plastic waste pipe, screw on end cap fitting to make cleaning easy with a reducer to 28mm pipe to squeeze it out, like a mastic gun setup, then write Gordon Ramsay on it.
-
I described this idea to my wife, and she said "Why not use a piping bag
-
Looks good! Just further to the original post, I came across this (https://www.amazon.co.uk/gp/product/B08GD3NQ2F?pf_rd_r=T27A9626XKN25GJ6Y3TD&pf_rd_p=e632fea2-678f-4848-9a97-bcecda59cb4e) on Amazon for
-
And no "celebrity chef" branding, so a sensible price
-
Makes me think along the lines of bottle length piece of plastic waste pipe, screw on end cap fitting to make cleaning easy with a reducer to 28mm pipe to squeeze it out, like a mastic gun setup, then write Gordon Ramsay on it.
-
I wonder how they do it in Lucknow or Istanbul.
Having recently attempted, succeeded and then discarded the idea of home sausage stuffing, I'd say the hand forming of kebabs for home consumption is still a pretty good idea. There is a lot of mucking about and cleaning up of any reusable equipment, even for 1 or 2 dozen kebabs. At least the original drink bottle is disposable.
I doubt I'll be going down this path any time soon,
-
At less than 10p each (https://www.amazon.co.uk/Blue-Disposable-Piping-Bags-Pack/dp/B008VQ2AMQ), catering piping bags are essentially disposable items, and can of course be used for storing unused kebab mix in the 'fridge until needed
-
No problem at all with a disposable. Anything that needs cleaning and re-use in a home kitchen environment needs to be carefully considered.
-
Yes he has Phil, Great minds and all that, that said catering piping bags for your reasons given is the way to go.
-
I can now report that extruding chilled kebab mix from a piping bag is considerably more difficult than extruding freshly made
-
How about a plastic funnel inside the bag to stiffen the bag then use your fist to force it through
-
I can now report that extruding chilled kebab mix from a piping bag is considerably more difficult than extruding freshly made ... Not sure how to resolve this ...
How about extruding when fresh and then chilling the resultant kebabs? Or is that too logical?
-
Far too logical, Santa