Paid Members Carbomb Posted March 18, 2019 Paid Members Share Posted March 18, 2019 Looks amazing! Particularly like the look of those chickpeas and the king prawns. And massive kudos for home-made chapatis. Quote Link to comment Share on other sites More sharing options...
Paid Members Hannibal Scorch Posted March 18, 2019 Paid Members Share Posted March 18, 2019 2 hours ago, Rey_Piste said: The trick is double dipping first dip is flour, second dip is egg or milk third dip is back into the flour. When it comes to doing it have a dry hand and a wet hand, so right hand into the flour, then left hand taking it out of the wash and the right hand back out of the flour again. With tofu make sure to squeeze as much moisture as you can out of it before frying it, otherwise the moisture causes steam which blows holes in your batter causing it to unadhere to it. Thank you. I think it is the wet/dry hand that lets me down. And also dry dip then into the milk before a second coat. I actually double squeeze my tofu. I squeeze it fresh, freeze it, defrost and squeeze again. Makes a massive difference to the texture. Quote Link to comment Share on other sites More sharing options...
Keith Houchen Posted March 18, 2019 Share Posted March 18, 2019 5 hours ago, tiger_rick said: Last one I'll bore you with Just wanted to say I find your cookery posts the furthest thing from boring.  Couple them with your pics showing how much weight you've lost really makes for such a feel good story.  You really should be immensely proud of what you're achieving and long may it continue. Quote Link to comment Share on other sites More sharing options...
Paid Members tiger_rick Posted March 18, 2019 Paid Members Share Posted March 18, 2019 3 minutes ago, Keith Houchen said: Just wanted to say I find your cookery posts the furthest thing from boring.  Couple them with your pics showing how much weight you've lost really makes for such a feel good story.  You really should be immensely proud of what you're achieving and long may it continue. Thanks Houchen, I really appreciate that. Just to show how bad I am at this, here are my treacle tarts that I completely cocked up last week by putting too much mixture in. To make it worse, I did the same with the jam and lemon tarts that I make all the time. Quote Link to comment Share on other sites More sharing options...
Rey_Piste Posted March 18, 2019 Share Posted March 18, 2019 6 minutes ago, Hannibal Scorch said: Thank you. I think it is the wet/dry hand that lets me down. And also dry dip then into the milk before a second coat. I actually double squeeze my tofu. I squeeze it fresh, freeze it, defrost and squeeze again. Makes a massive difference to the texture. If you're willing to prep it well in advance. You can coat it in advance and then fry from frozen. Egg wash is also better texture wise than milk. Quote Link to comment Share on other sites More sharing options...
Paid Members Hannibal Scorch Posted March 18, 2019 Paid Members Share Posted March 18, 2019 1 hour ago, Rey_Piste said: If you're willing to prep it well in advance. You can coat it in advance and then fry from frozen. Egg wash is also better texture wise than milk. That's genius. Never thought I could prep it like that! Quote Link to comment Share on other sites More sharing options...
SuperBacon Posted March 18, 2019 Share Posted March 18, 2019 1 hour ago, Keith Houchen said: Just wanted to say I find your cookery posts the furthest thing from boring.  Couple them with your pics showing how much weight you've lost really makes for such a feel good story.  You really should be immensely proud of what you're achieving and long may it continue. He’s not going to fuck you mate Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted March 18, 2019 Awards Moderator Share Posted March 18, 2019 1 hour ago, Hannibal Scorch said: dip then into the milk  Not sticky enough. Use egg. Quote Link to comment Share on other sites More sharing options...
Paid Members Hannibal Scorch Posted March 18, 2019 Paid Members Share Posted March 18, 2019 4 minutes ago, Onyx2 said: Not sticky enough. Use egg. i try not use egg, but I know it does bind better. I wonder if melted spread would work? Quote Link to comment Share on other sites More sharing options...
Rey_Piste Posted March 18, 2019 Share Posted March 18, 2019 Just now, Onyx2 said: Not sticky enough. Use egg. Unsweetened soy or almond milk works great as a non dairy alternative for egg or cow milk. Quote Link to comment Share on other sites More sharing options...
Paid Members Devon Malcolm Posted March 18, 2019 Paid Members Share Posted March 18, 2019 1 hour ago, tiger_rick said: Thanks Houchen, I really appreciate that. Just to show how bad I am at this, here are my treacle tarts that I completely cocked up last week by putting too much mixture in. To make it worse, I did the same with the jam and lemon tarts that I make all the time. Bet they tasted great though. Me and my eldest made a total pig's ear of the birthday cake last week but it tasted absolutely superb. I know what you mean though, it's disheartening when the presentation and aesthetic goes wrong! Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted March 18, 2019 Awards Moderator Share Posted March 18, 2019 4 minutes ago, Rey_Piste said: Unsweetened soy or almond milk works great as a non dairy alternative for egg or cow milk. Can't say I've tried it. Listen to this man! Quote Link to comment Share on other sites More sharing options...
Rey_Piste Posted March 18, 2019 Share Posted March 18, 2019 2 minutes ago, Onyx2 said: Can't say I've tried it. Listen to this man! Ease up on the sarcasm there, I meant in the context of using for a wash for battering shit for frying. Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted March 18, 2019 Awards Moderator Share Posted March 18, 2019 3 minutes ago, Rey_Piste said: Ease up on the sarcasm there, I meant in the context of using for a wash for battering shit for frying. No sarcasm meant at all! I'm not an expert on vegan techniques so bowing to your experience. Quote Link to comment Share on other sites More sharing options...
Rey_Piste Posted March 18, 2019 Share Posted March 18, 2019 41 minutes ago, Hannibal Scorch said: i try not use egg, but I know it does bind better. I wonder if melted spread would work? Actually coconut milk, might make a good choice to use. as long as the coconut taste will add to what you're cooking spice wise. Quote Link to comment Share on other sites More sharing options...
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