5punk

at a glance i thought the parmesan was a smashed plate, i was wondering why you where eating crockery

A decent home made naan still eludes me, I've been trying on and off for years now, and have come to the conclusion that a domestic oven just doesn't get hot enough.

On the other hand home made pasta is piss easy, shall make moar.

Dr. kitteny berk wrote:A decent home made naan still eludes me, I've been trying on and off for years now, and have come to the conclusion that a domestic oven just doesn't get hot enough.

Yeah, I think you need a chimney pot with a fire under it. My oven supposedly goes to 500°F, which I think is what Alton Brown used in the steak episode, but I'm not sure mine really does get that hot.

if it's anything like my oven, 220c is doable, above that it just tries really hard.

The dial goes up to to 260, and after that there is rather curiously a picture of an explosion, but it won't let you turn it that far.

Is your oven an RBMK-1000?

Dr. kitteny berk wrote:Is your oven an RBMK-1000?

Super fast cooking times!!*








* Food may not be edible.

Has Cod. wat do?

Kill it with AIDS cannon?

Also: bake with tomato and basil is pretty good if I remember rightly

put it in a bath

Joose wrote:put it in a bath

Then gently apply teabags

fabyak wrote:Also: bake with tomato and basil is pretty good if I remember rightly

You Do.

<a href="http://www.flickr.com/photos/kitteny_berk/5713792510/" title="IMG_7802 by Kitteny Berk, on Flickr"><img src="http://farm4.static.flickr.com/3194/571 ... 5ee1_z.jpg" width="640" height="427" alt="IMG_7802"></a>

Hurrah!

http://www.eattheseasons.co.uk/index.htm

a bit nifty.

Nice Find... could be very handy

Duck and rhubarb. very good.

Also, proper italian style pizza: GET.

Similar dough to usual*, but much smaller amounts used (my usual 250ml of water recipe made 4 pizzas) rolled out nice and thin (about 2.5-3mm) applied to fecking hot pizza stone, very few toppings (sauce, mozzarella, single meat product), 250c oven for 10 minutes.

Fucking win.

<a href="http://www.flickr.com/photos/kitteny_berk/5743116915/" title="IMG_7818 by Kitteny Berk, on Flickr"><img src="http://farm6.static.flickr.com/5223/574 ... 79f0_z.jpg" width="640" height="427" alt="IMG_7818"></a>



*
250ml water
Active dry yeast
00 Pasta flour
Bit of salt
Bit of brown sugar

Knead, leave for hour, separate into 4, roll into balls, leave to bench rise for a bit, roll out. pizza.

I did pizza the other day, using the dough on the wiki at 50% quantites. Reads like one of Pete's, I think.

Didn't have sugar, so used golden syrup. The steering wheel bit was quite hard to do, and it took me a lot of attempts to get it as thin as I wanted it without breaking it.

It worked pretty well in terms of texture, but since the base was a bit varied in thickness there were some bits thicker than I'd have liked, and didn't taste of much. I guess I could have mixed garlic butter in there, but what else would have made the bread more interesting?

I added capers, anchovies and olives to the pizza sauce, so the pizza as a whole wasn't lacking taste, but though I usually favour thin-based pizza it'd be nice to have a thicker-based recipe where you still want to eat the bread/crusts because they're nice enough on their own.

That recipe was mine from yeaaaars ago, not changed much, just that I do it by feel now, and in a stand mixer.

And yeah, that's the problem with the dough I find, it's nice bread, but is ultimately a bit short on flavour, good for dipping though.