Login with username, password and session length
0 Members and 1 Guest are viewing this topic.
My question is what is the type of cheese used here?
I noticed in the video that chef applied a spread of creamy cheese into this one before adding the other ingredients and refolding the dough.
ty SP great vid and glad to see you are one of the 45!
Anyhoo - Question: When they taught you to make restaurant size dough, can you remember how many eggs to flour they used. Example: 4 kilo flour - 20 Eggs etc...
Quote from: Stephen Lindsay on November 04, 2014, 09:38 PMty SP great vid and glad to see you are one of the 45!Ok, I seem to be missing something here Would someone put me out of my misery
Sparking Memories - I spent a month in Inverness, back in 93 and couldn
they just used a big block of mild, coloured cheddar, the big catering sized blocks, grated and sprinkled onto the cooked naan, then used a gas tap-off the tandoor like a flamethrower to melt it... health & safety exec would probably have a fit! ;Dfor home use, a little cooks blowtorch would do just as wellhope thats useful
So with this method, which I assume is for a Cheese Naan (or other name), I take it that the cheese is sprinkled then melted on top of the naan with a flame gun. Am I correct?
Cheddary in flavour, but quite strong (but not like vintage or tasty cheese strong) and obviously creamy enough to be spread in a similar way the video shows the coconut paste being applied.