Hi k4ssie, I'd keep the gravy thick to freeze, then thin as needed, to cut down on storage space & also to see how thinning alters the flavour.
I'd also practise making the sauces only at first without adding meat. Its quite possible you wont be happy with some of your early efforts. 

Regards
ELW

Quote from: Mike hunt on October 01, 2014, 08:02 PM
Nice Job but im suprised that meets building regulations, A big wood burning oven that size in a small wooden Kitchen is dangerous, Youll be suprised the heat that will come off that so dont be suprised if it burns down at some point.

Who said it meets building regs?..im surprised at you Mike...very surprised

Big white double arches over the door, dark  green mosaic tiles exterior...Draught Lal Toofan/Peroni for the interior.

This place will need a name Michael.t. I'll start the ball rolling with  "The Turban Pizzeria" 

Regards
ELW

Nice job on the man cave Michael.t

It's goin to get hot in there when the ovens fired up.

Regards
ELW

Quote from: Mike hunt on September 27, 2014, 09:09 AM

Quotegeorge
I'm sure the "5% missing" figure was mentioned about 10 years ago on this forum. Yet despite all the books - many of which seem to be quite highly regarded, you may be right that in some ways there's been zero progress.  I never did accept the 5% figure. It should be more like 10% or 20% missing - 10 years ago, and still missing today, based on various comments.

I Couldnt agree more, I know 100% unless you get the mix powder right your not going to get that elusive taste, I know because ive been told, Maybe its some food flavouring, Who knows. For all the mix powders ive tried over 25 years none have come near,

You may be barking up the wrong tree there Mike, after all those years

ELW

Quote from: Secret Santa on September 25, 2014, 10:37 PM

Quote from: Bengali Bob on September 25, 2014, 10:26 PMHad really forgot to be honest that a madras used to be and should be pretty hot; a vindaloo would makes your eyes water. Back there this weekend for a chicken vindaloo and lamb bhuna.  Pics to follow.

Rob             

There ya go Rob. Back to reality.

Where did you lose it Rob? Where did your tastes go all poncy?

Don't sugar coat your words ss, just say what you think

Quote from: mr.mojorisin on September 25, 2014, 10:03 PM
I'll have a ....OI !!! you pair of back n fronts....cheeky wee imps...with loads rice too....

Mike Hunts, the pair of them

Quote from: livo on September 21, 2014, 01:56 AM


No definitely not.  Under kneaded will not have any (or insufficient) gluten network to trap gasses and cause rise upon heat or fermentation.  Over kneading, particularly with strong flour, will generate too much gluten for the purpose and create a rubbery elastic dough that is too difficult to work with plus the end result will be chewy.

Good post livo   

regards
ELW

May taste good, but clearly a corner cutting measure for place that sells lots of tikka masala. I make chewytikka's jhal masala mix, which if needed could be easily sweetened for English style tikka masala.
Up here in Gibrovia though , tikka masala is a savoury dish, not sweet
Regards
ELW

So do you think bread making is hit and miss or a pure fluke, with regards to kneading?, when is it over or under kneaded?
Regards
ELW