Topic: Poppadoms/Pappadoms

[jalfreziT]

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.

[JonG]

Crispy chilli beef sounds amazing!  Agree abihf humidity, I notice this in baking too, where flour amounts really change between summer and winter

[mickyp]

Old thread I know, but I didn

[JonG]

Thanks micky
.youre probably right, I don

[Peripatetic Phil]

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

[chewytikka]

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

[Secret Santa]

Blimey, I could barely understand that guy. Worst English accent ever! I understood the chef though.  : ;D