Shel_B

http://www.target.com/p/as-seen-on-tv-vidalia-chop-wizard/-/A-10397839?ref=tgt_adv_XSG10001&AFID=Google_PLA_df&LNM=%7C10397839&CPNG=Kitchen&kpid=10397839&LID=PA&ci_src=17588969&ci_sku=10397839&gclid=CKTs66Pny7oCFceDQgod-l0AGQ Toots' daughter gave this to me, and I use it once a year, when Toots makes a HUGE amount of goulash for her extended family, and I'm the designated onion dicer / chopper. It sure saves my arthritic hands, and it's kind of fun to slam down the lid and dice those onions.

I use a strainer, such as this http://www.google.com/url?sa=i&source=images&cd=&cad=rja&docid=LJhMMnNwgVWTjM&tbnid=U043Zx2xvQXFnM:&ved=0CAgQjRwwAA&url=http%3A%2F%2Fwww.culinarykitchenware.com%2Fstainless-steel-strainer-double-mesh.html&ei=Eud3Up33OOrliALf5IDABg&psig=AFQjCNHcpVxfOd-rvsF2WKd49d6oh9_TAA&ust=1383676050973946 set over a pot of water or stock, and then place a lid over it.

Many sources recommend against using plastic in the microwave, citing that the chemicals in some plastic (even those deemed "microwave safe"), when heated in such a manner, can leach into the food. I'm not one to use plastic in my kitchen, so all my microwaving is done in various glass, Corning Ware, and similar containers. Often the containers are nice enough to serve with, especially in less-than-formal situations, like when Toots and I have dinner.

I just received the rice on Thursday last, so I've not tried it yet.

I'm familiar with Native Harvest. Based on what I found on their site, I didn't buy from them. Their price for a pound of wild rice is $12.50 + shipping, which is $5.95 for the cheapest, slowest way. I bought 2-lbs, hand harvested and hand parched, including shipping, for somewhat less than $20.00, received it in two days.

I seem to recall an Alton Brown episode some years ago in which he tested that. Maybe I, or someone else, can find it, but it's not handy right now. The result, IIRC, is that very little oil stays with the pasta - he measured the results somehow, so my "very little" comment means very little.

Adding oil is a waste of oil - and more so if you're using good olive or other high quality oils. I've experimented with different amounts of water, comparing taste, texture, cooking times, etc. Since I never make a whole pound of pasta, using less than the often recommended 4 - 6 quarts of water was fine. I found that, for one of my servings, about 3-oz dry spaghetti, 2-quarts of water is fine. I do salt the water, using about 1 Tbs or so for the two quarts, using Diamond Crystal salt. That's fine for me - others may like more or less salt, but definitely salt. You can't really go wrong using too much water, but too little can adversely effect the result. Just make sure the put is big enough for the amount of pasta and water so the pasta can move around while cooking. And, as mentioned above, it doesn't hurt to stir the pot a bit. Enjoy your pasta.

I needed some parchment paper, and found a product on the shelf that claimed to be environmentally friendlier than typical parchment paper, so I bought it. I later discovered that they have a whole range of environmentally friendly products, and I thought I'd post their web site info here ... if you care. www.ifyoucare.com

I certainly didn't know. Toots uses TJ's, so maybe I can "borrow a cup of flour." Thanks for the info. Based on the fine cooking article, ATK was right, should I want the chewier bread.

Haven't made it yet. I generally don't cook or experiment during the later part of the week as I'm too busy with other things, and weekends I'm usually not home, so we'll have to wait until next week + I have to shop for some flour and a few other ingredients. One thing ATK mentioned was using King Arthur flour - it has more of something (Gluten? Protein?) that they say adds to the texture of the naan. I suppose one could use a more common flour, but what the heck, KA is readily available.

Doesn't help me ... pics are useless.

That doesn't sound right. And why doesn't that sound right? I've only had ghee once in my life, forty years ago, so how do I know what ghee should taste like, or what the possibilities are, or how different techniques might effect taste?

I'm not going to make ghee from yogurt or from Munster cheese, but I do have a wide variety of butter available to me. Within the next couple of weeks, I'll make ghee from a few types and qualities of butter, and maybe use a couple of different techniques, and see what the results are. I bought some ghee at the market a few days ago, and thought that I'd get some greater flavor from it, but, in that regard, I was disappointed. Yet numerous reviews on line suggest that it's a good quality ghee. Maybe my expectations are too high, or I don't know what to look for in a flavor profile.

I think there's more to making naan than the oven and steel, although those are important items. I've looked at numerous recipes for naan bread, and many are made rather quickly, with short rise and resting times before the dough is cooked. Now, just to be perfectly clear, I'm no bread expert, but I've read a bit and puttered in the kitchen a few times. It seems to me that longer proofing, rising, resting (honestly, I don't know all the correct terms) can help the flavor and perhaps the texture of the bread. I'm reminded of Wolfert's recipe for brioche in which she calls for longer times before baking, and for being careful with the amount of yeast. She says "The trouble with a lot of brioche recipes is that they force the rising of the dough with too much yeast and end up sacrificing flavor. As a result, the brioche tastes too "yeasty." No matter how fluffy or buttery or light it is, it doesn't taste 'natural.' My solution is a long, slow rise using a small amount of yeast; this results in a superb natural flavor and a crumb with a better structure." Rose Levy Beranbaum suggests doing pretty much the same thing. Likewise, the capable bakers at Tartine for some of their breads - long, slow rises seem to be what a number of experts suggest. ATK suggested, in their naan recipe, the same thing - overnight in the fridge. And then there's the ingredients. It seems that many naan bakers, and a number of recipes, call for yogurt to be added to the dough. Being ignorant of the science, but real good about what tastes good, this seems like a good idea - at least based on other baked goods I've enjoyed. What about other ingredients, like baking powder. What does that bring to the table? And yeast. let's look at that for a moment. ATK suggests 1/2 tsp rapid rise yeast with the dough resting over night in the fridge (Shades of Paula Wolfert's brioche dough), yet other recipes call for as much as 2 1/4 tsp rapid rise yeast, with much shorter rising and resting times. It would seem, to this poor ol' country boy, that longer rising or resting times may help develop flavor - at least according to those who definitely know more than I. So, what's the deal with yeast when making naan? So, with all the discussion about how to prepare naan - oven choices, heat sources, discussions about thermodynamic properties, etc. - there's been relatively little discussion about recipes and techniques. Yes, there have been a few recipes posted or linked, but little discussion on what makes a great naan recipe. And how might the recipe relate to the cooking technique? Might a different recipe be ideal for a tandoor than for the home oven or a grill? OK, coffee's ready ...

I don't have a grill. I will first use a cast iron skillet, because I have that, placed in a hot oven for a while. This morning I came across a suggestion to use the broiler, so I'll add that to the technique. Depending on how things turn out, I may consider getting a stone. What advantage might a stone have over cast iron?

I have access to cultured butter and, I believe, butter made from yogurt (not 100% sure on that point).

Yes, I watched the video last night (early this morning, actually) and grabbed the recipe. I'm good to get started. I don't have a lid for my cast iron pan, though. Don't know how important that is, but I can probably improvise something. Maybe use the lid from my sauté pan, although I've seen the naan made without using a lid.

I grabbed a CI and an ATK version last night, plus a couple of others that were similar. I think I'm good to get started. Thanks again for your help.

All I see is a photo of some naan - no recipe, no technique, no suggestions. CI may be a good source. I'll look into it. Tks!

I don't have a big easy fryer ... I have a stove and an oven.

I second this. And while you're at it, pick up a package of roti paratha. It's made the same way you reheat/fry the naan, but it's lighter and flaky. Yum. I want to make naan, not buy some frozen stuff. Toots likes naan.

I want to make it ... sheesh!

Toots has developed a liking for Aloo Gobi, and I'm teaching myself to make the dish to her/our liking. I started with the potatoes last night ... Toots also loves naan, and it would be nice to make that as well, although making bread is far from one of my strengths. So, before embarking on that adventure, can naan be made in a typical US kitchen? How would I go about it? Perhaps by using a cast iron skillet instead of a tandoor? Maybe a pizza stone of some sort? Has anyone done this? Tips and suggestions welcome. Thanks!

Thanks! Plugrá has a good reputation, though I most likely will use either Kerrygold or Straus, both of which are easier for me to come by.

The higher smoke point is one reason some people like cooking with ghee, and prefer it over butter in all its forms. Anyway, this thread has degenerated enough that I'll just move on to other things. Thanks to all those who have been helpful and addressed my original question. Much appreciated.