[Jaguar]

Chefs, how long does your homemade bread last? While I manage to get decent UI and functionality... oops texture and taste , the bread goes bad very quickly. Within as early as 24 hours, I sense a sour smell and end up discarding the leftover portion.

[hserus]

Originally Posted by Jaguar

Chefs, how long does your homemade bread last? While I manage to get decent UI and functionality... oops texture and taste , the bread goes bad very quickly. Within as early as 24 hours, I sense a sour smell and end up discarding the leftover portion.

Too yeasty? Too much sugar added? Sounds like uncontrolled fermentation.

[rohan_iitr]

Can someone suggest some soya chunks recipes, which do not involve deep frying and do not use unhealthy ingredients like maida, corn flour etc ?

Also, is there any harm in consuming soya chunks on a regular basis ?

Idea is to increase protein intake in my diet.

Thanks in advance,
Rohan

[Chetan_Rao]

Originally Posted by rohan_iitr

Can someone suggest some soya chunks recipes...

Soya chunks are a really versatile ingredient. If you soak them in salted boiled water for 15-20 mins then squeeze out the excess water (add other flavoring spices while soaking if you prefer), you can use it in pretty much anything you make.

Curries with other veggies, fried rice with other veggies & garnishing, or just a tossed salad. One of my favorites, is mixing soya granules with mashed boiled potato/sweet potato/raw banana, add spices for taste and make patties/cutlets. Easily done with minimal oil on a tawa or a shallow pan. No need to deep fry. Can be eaten standalone with a dip of your choice, or used as patties for sandwiches/burgers.

If you'd like additional flavor in the chunks, you can quickly stir fry with spices using minimal cooking oil/fats before using it in a dish (the soak has done most of the cooking already).

Tip: Use smaller chunks or granules. Far easier to integrate with other ingredients in dishes.

[hserus]

Originally Posted by rohan_iitr

Can someone suggest some soya chunks recipes, which do not involve deep frying and do not use unhealthy ingredients like maida, corn flour etc ?

Also, is there any harm in consuming soya chunks on a regular basis ?

Idea is to increase protein intake in my diet.

Thanks in advance,
Rohan

It is a "vegetarian mutton replacement" because the taste and texture are similar to mutton when cooked. You can make a stir fry if you like, or use it in pulao / biryani. Just take mutton recipes and substitute this.

[mohit]

Originally Posted by Sheel

Only one issue, in my family, save for me and my daughter, my parents & wife are vegetarians, so, we can't use eggs and I do not know, how it will come out without using egg/s.

Fingers crossed.

We are trying something today, will let you guys know the results [with picture if it comes out good].

The one I use is:

2 Cups of whole wheat atta
1 Cup Warm water (40C if you are not sure - like me)
1 Tsp instant dry yeast
1 Tsp Sugar
1/2 Tsp Salt


Add Sugar and yeast to warm water and let it sit for 5 or so minutes till lots of foam builds on top. Mix atta and salt and use the yeast water to kneed the dough. Add more warm water if needed. I add some seasoning to the dough (a little bit of oregano etc to make it interesting)

Put the kneaded dough in an oiled bowl, cover with a wet towel and let it sit for 30 mins for it to rise. Roll out the pizza base, oil it a bit, add tomato sauce, cheese and whatever toppings you like. Bake at 400C till the edges turn brown.

[Aroy]

Originally Posted by Jaguar

Chefs, how long does your homemade bread last? While I manage to get decent UI and functionality... oops texture and taste , the bread goes bad very quickly. Within as early as 24 hours, I sense a sour smell and end up discarding the leftover portion.

We bake bread regularly, about 3 to 4 loaves at a time. Here is what my son taught us.

. Slice the bread and potion it into plastic packets, say one days's worth.
. Then freeze them.
. Take a frozen packet and pop it into a toaster.
. If you want plain bread toast it till it is warm, else toast it till it is brown.

The bread stays in the freezer for a long time and once taken out and toasted it tastes as fresh as the day it was baked on.

This also works with left over Rotis and Nan.

[vibbs]

Hey Guys,

Anyone aware of a good pork pandi curry recipe? Wanted to try over the weekend.

[govigov]

Originally Posted by Aroy

If you use Atta then you will need to give it at least four days to rise. I make bread using at the most 20% Atta with maida. Last week I made Pizza with this dough and it came out perfect.

Aroy sir, couple of questions.

1. Can the same dough that was kneaded for bread be portioned off and used for pizza?

2. If you are using only Aashirvaad atta, what % hydration do you go for, and how many hours of rest? (room or fridge?)

[bblost]

Originally Posted by hserus

It is a "vegetarian mutton replacement" because the taste and texture are similar to mutton when cooked. You can make a stir fry if you like, or use it in pulao / biryani. Just take mutton recipes and substitute this.

For people who don't eat meat.

Those who eat meat and especially those who eat very well made meat, soya chunks is the equivalent of something that attempts to be barely edible.

[prateekm]

Originally Posted by vibbs

Hey Guys,

Anyone aware of a good pork pandi curry recipe? Wanted to try over the weekend.

Made the Get Curried recipe the other day. Tasted really good. Just a couple of tweaks to that recipe: didn't roast the coriander as much as she did and marinated the pork a day in advance with the dry + wet masala that she uses.

https://www.youtube.com/watch?v=7577Fx_tHKM

[Aroy]

Originally Posted by govigov

Aroy sir, couple of questions.

1. Can the same dough that was kneaded for bread be portioned off and used for pizza?

2. If you are using only Aashirvaad atta, what % hydration do you go for, and how many hours of rest? (room or fridge?)

1. Yes, that is what I do. Just note that Maida is the best for baking, but commercially sold atta in bags is quite fine and will do.

2. I have no idea for pure atta, but start with 40%, that is 400g water to 600g atta. Knead well and if dry add water, if wet add atta. The consistency after kneading for 10 minutes should be firm - the dough should not stick to the hands, and when you poke it with finger it should depress and then bounce back.

I do 2 steps of resting.
1. After kneading, cover with a moist cloth or keep it in a pot/tray and cover with a cloth. It is done when the volume doubles.
2. Knead the dough again so that it has the same volume as before. Now make balls of required quantity, knead a bit and put them in bread mould.

For Pizza roll the ball into a flat round about 5mm thick. It is ready when it rises and the height is about 10mm or more.

NOTE
. If you start with a cold oven the dough will rise as it heats up.
. If you use a preheated oven, then the dough rise will be minimum.
. If you use a wood fired oven, then the temperature can touch 400 degrees or more and the pizza will be done in less than 3 minutes.

[bblost]

Originally Posted by Jaguar

Chefs, how long does your homemade bread last? While I manage to get decent UI and functionality... oops texture and taste , the bread goes bad very quickly. Within as early as 24 hours, I sense a sour smell and end up discarding the leftover portion.

Can you please post the ingredients you use.

If its a simple bread with just flour, water and yeast, it should last longer.
But enhanced breads with egg, milk etc will have a shorter life.

https://www.kingarthurflour.com/blog...n-to-tangzhong
This method is usually recommended for longer shelf life.

I used this method for preparing
https://www.kingarthurflour.com/reci...t-bread-recipe

This is a 100% Whole Wheat Bread:


I actually saved a little to see how it feels on day 2 and day 3.
It remained soft and tasty without any refrigeration.

I had used Chaki Fresh Ashirwad Aata. Its a very heavy flour and while that limited the rise, the taste and texture remained very good.

[Jaguar]

Originally Posted by bblost

Can you please post the ingredients you use.

If its a simple bread with just flour, water and yeast, it should last longer.
But enhanced breads with egg, milk etc will have a shorter life.

Just simple bread without and milk and egg. However, I use instant dry yeast mixed directly into the flour. I use a convection microwave oven and bake at 180 degrees for 25 min. I will try freezing the extra portion as Aroy suggested.

[Aroy]

My latest bake


Bread


Waiting for the butter to melt on the hot bread


Meat filled Bread


Baked


Cross Section. Those are Baguette shaped meat rolls in the background