Whilst initial kneading, he, in a split second crimps the dough with a few fingers before folding the dough in on itself, to add a few more little air pockets, to help ensure the naan is soft inside when cooking.
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#131
Talk About Anything Other Than Curry / Re: Anyone up for a bit of fun? win the FIRST 3 E-books Unlocking the taste.
August 24, 2013, 10:10 PM #132
Talk About Anything Other Than Curry / Re: Anyone up for a bit of fun? win the FIRST E-book Unlocking the taste.
August 24, 2013, 06:47 PM
When he rolls out the dough, he makes sure not to go right over the edges so as not to roll any of the air out, this allows it to expand whilst cooking
R
R
#133
Just Joined? Introduce Yourself / Re: Hello From Australia
August 24, 2013, 10:40 AM
Welcome Kylie,
It's great to see a keen new member.
It's great to see a keen new member.
#134
Lets Talk Curry / Re: Oops!
August 23, 2013, 08:46 PM
Richmond sausages? Yuch. You'll be eating Wall's sausages next at this rate. Full of fat, salt and yucky stuff. ;(
#135
Cooking Equipment / Re: Knife Sharpeners
August 23, 2013, 08:39 PM
I bought an Andrew James electric sharpener last year, and very pleased with it. Worth the money IMO.
Used to have a steel wand type sharpener which was rubbish.
Used to have a steel wand type sharpener which was rubbish.
#136
Lets Talk Curry / Re: Oops!
August 23, 2013, 07:54 PM
Ouch Bob. Do you have extended warranty cover? If not... Get a gas hob if you can.
#137
Pictures of Your Curries / Re: Ex hot chicken phal
August 22, 2013, 11:17 PM
Looking forward to it Bob. Although just looking at it will make me sweat.
#138
Lets Talk Curry / Re: Chicken madras with mango?
August 22, 2013, 03:38 PM
Tried Chicken Tikka Madras yesterday (Chewytikka recipe) with 2 CSP Mango Pulp... nice flavours. Not quite as sweet as you might expect.
#139
Lets Talk Curry / Re: unlocking the taste to indian takeaway, ebook out soon.
August 21, 2013, 08:29 PMQuote from: Geezah on August 21, 2013, 08:18 PM
Give the guy a break!
I don't see you add as much to this forum as Chris, other than your criticism & snide remarks.
I appreciate Chris's input here and I look forward to the book regardless of how long it takes.
Well said Geezah. I second your comments.
#140
Pictures of Your Curries / Re: Hmmmm Kebabs
August 21, 2013, 07:29 PM
Looks good Chris... Hope you ate them before they cooled down.