Okanagancook

Thanks @KennethT i have copied your recipe here so it is easy to find. I would like to try your stretching technique. Thank you. ”For the prata, it's actually a relatively lean dough. From research I've done, it seems like the flour all the prata guys in Singapore use have 10.8% protein, which I can't find here. So for 8 pratas (4 meals of 2 to go along with the curry) it should be 600g flour with approx 10.8% protein. I made this using 118g 7% protein cake flour and 482g of 11.7% KAF all purpose. To this about 1t salt, 1T sugar, 15ml grapeseed oil, 300ml water and 1 egg. Mixed by hand and let sit covered for about an hour or so. After that, I could actually knead it without using any extra flour. I kneaded it in several sessions of about 5 minutes each, separated by 20 min of rest. Divided into 8 balls, rolled in grapeseed oil, then sit in ramekins covered for a few hours. Then sit in the fridge overnight. Then I freeze 6 and stretched 2 a few minutes before the chicken was finished. Cooked until brown on both sides on a med-high pan with a bit of grapeseed oil. I think the key is lots of kneading interspersed with lots of rest to relax the gluten. It's really stretchy - it springs back like a rubber band. To use the frozen ones, the day I'm making the curry, I'll take them out of the freezer and leave on the countertop all day to defrost and relax. To stretch, take a large section of clean countertop and spread a thin layer of grapeseed oil and oil your hands. Take a dough ball and flatten into a disk, then, working around in a circle, lift and stretch the edge away from the center and press down on the countertop. If your countertop has too much oil it will slide, but if just a bit, it should stay there. Keep going around until you can see the countertop through the dough - it doesn't matter if a couple of holes tear into it as long as you can stretch it really thin. It should be about 2 feet in diameter (roughly). Then spread a little more grapeseed oil on the top surface and roll it into a snake, then coil the snake into a disk tucking the last end underneath. Cover and let sit and rest for a while. When ready to cook, press the disk as flat as you can and fry on a medium high heat in a bit more grapeseed oil. At this point, it's really stretchy, so when you press the disk flat, it comes back to almost its original thickness, so when it hits the hot pan, I'll press it flatter with a spatula. When justbrowned, flip it and do the same thing. When done, transfer to a clean countertop or board and with a quick motionwith your hands, clap the edges towards the center a couple times, which should help separate the layers a bit.”

This is a very good video. I have not made these but have seen this technique before. She mucks around getting the dough the right consistency until about 7 minutes into the video but from then on it is pretty good. Butter makes it better. Who knew.

Adjustable metal shelving is a must. Practical, adaptable and easy to clean.

A Matter Of Taste by Lucy Waverman is a terrific book that includes lots of information about what to drink with the recipes. https://www.amazon.ca/Matter-Taste-Lucy-Waverman/dp/0002006723/ref=asc_df_0002006723/?tag=googleshopc0c-20&linkCode=df0&hvadid=335136579009&hvpos=&hvnetw=g&hvrand=16402966807508507690&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1002451&hvtargid=pla-690551631769&psc=1

I think tenderness is also a function of the quality of the meat. I tend to experiment. I was doing pork chops at 135 to 140 f. Then someone here said they usually use 132f and get juicy results. So I thought we’ll if it is a bit rare for me then I can always sear it a bit in a pan. I found 132 F was the right temperature and I kept the time at 90 minutes. Keep a sous vide journal and document where you bought the meat, the cut, the thickness, the temperature, the time and how it came out. Very useful.

Probably too warm and/or over whipped.

Amazing looking cake!

Very enjoyable travel blog. Thank you for all of it.

When you look at who is recommending this technique, CI……one can not be surprised. Overkill is a good way to characterize it. But if one likes to play with one’s food it has its appeal!

Cooks Illustrated claim the tendons make the bite of meat “stringy”. I see an experiment brewing.

@Keralathose look nice and plump for sure. I have googled this which turned up the Cooks Illustrated treatment….once the tendons have been cut, they instruct you to pull out the tendons using pliers. I wonder if that results in some meat being pulled out with the tendons?

That procedure seems easy. Thanks.

I missed that. Could you enlighten me please?

I guess depends a bit on how thick they are. Assuming about an inch because who would cut a ribeye any thinner. 127 F for two hours. Then sear using a probe to make sure your temp is where you want it while the crust develops. Rest for at least 10 minutes. Other thoughts?

That high a temp…I am surprised. They do look nice and pink. thank you.

How did you sous vide them? 125F for an hour is my guess? Then about four minutes a side on a hot grill? I am doing some racks tomorrow so might try this.

For stock I use Better than Bouillon.

I was just thinking about starting a thread on favourite salad dressings so good timing. To reduce the fat content of your dressing you can try substituting up to 1/3 of the oil in a recipe with a cornstarch thickened slurry which is the same consistency as oil. Play around with the quantities and also the liquid. You can use chicken stock to give it a bit more flavour.

Takes minutes.

Don’t see why fries can’t be hot. I had some still sizzling frites with my steak when having dinner at a restaurant that was packed with patrons last week.

I haven’t had much luck eating lunch at restaurants lately. Last week we went to a highly rated restaurant on TripAdvisor. I ordered the beef dip. When It came the server plonked it down and was not to be seen again until she came to clear our plates. No visit to see how our food was. Mine was cold. The beef jus was stone cold, the fries were semi-warm and soggy, the beef was marginally dry, the cheese had been melted on it some time ago and the bun was not warm nor fresh. How hard is it to make this dish. They took a few dollars off when I complained. I just wanted a decent lunch with my friends. It I had managed to sent it back, I would have gotten it back well after everyone else had finished. By the way my friends’ food was just ok. Yesterday I went to a highly rated restaurant for lunch with other friends. I ordered a small smash burger and fries from their “lite” menu as I did not want a plate full of food. When it came, the fries were marginal…better than the ones noted above but they were dry inside. The bun was cold, not toasted, without butter and it was far too big for the size of meat patty. The meat patty had been cooked to death. I had trouble cutting it with a knife and so dry. Again the server did not come back to check on us. I complained and got a couple of bucks off. sheesh. Am I being picky? I thought I was picking easy to prepare items. But apparently not or they have monkeys cooking in the back. Today I had the best lunch in a long time…at home!

Lovely looking loaves…..pass the butter!

That is a great cookbook. I prefer to cook from my physical cookbooks. Most of them represent their own style of cooking.

@Anna N forgot to mention that I purchased a well trimmed rack of lamb….frenched bones and a lot of the fat cap trimmed off.

I cooked both together…had to jam them in a bit. Bone side down. I salted them well in the am and then smeared some herb butter on top before cooking. I have a basket air fryer..Philips.