TE Foodies Unite
- Thread starter ronnie_gogs
- Start date
gokul.ece22
Forerunner
I should not have visited this thread at 7pm.
Now I feel very huuuuuuuuuuuuungry.
Now I feel very huuuuuuuuuuuuungry.
Aam Panna concentrate for the incoming hottest 2 months of the year.
?dOuBtFiRe?
Galvanizer
PoBoy
Juggernaut
Typical Indo-Chinese affair at a new local eatery....
Cheese Cigar Rolls w/ Hot'n Sweet Sauce
Red Cook Paneer
Manchurian Gravy w/ Fried Rice
Cheese Cigar Rolls w/ Hot'n Sweet Sauce
Red Cook Paneer
Manchurian Gravy w/ Fried Rice
deadbynight
Explorer
?dOuBtFiRe?
Galvanizer
@TheNawab
Humbly request you to name the place and address and price of each. Also your review on food quality and quantity.
Humbly request you to name the place and address and price of each. Also your review on food quality and quantity.
It was a new local eatery named Wok Fusion nearby my residence.
Wok fusion · Bardoli, Gujarat
Food was quite nice but service and ambience could use some improvement. The Paneer dish was the highlight, with a great smoked chili flavor. The quantity was enough for 1-2 people per dish.
Hosted a Pizza Making workshop for the folks on my sibling's birthday!
An 18-hour cold fermented sourdough w/ fresh tomato sauce, cream garlic sauce, some veggies and Tikka!
The results from the newbies on the oven. Kinda funny seeing peeps fumbling around when you work entire shifts around the stove/oven with the same efficiency throughout.
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?dOuBtFiRe?
Galvanizer
@TheNawab
Will surely ping you in case of any clarifications relating to food. Really amazing Pizza making workshop. Squareizza with mushrooms looks good for me. Do share your gadgets/cookware items list here and why you prefer it. Never seen a oven by Borosil. Also what Air fryer is that.
BTW your review on WokFusion on Google is good. Will surely check out it out. Gujarat has a lot of good Vegetarian eateries to indulge with, but traditional. This is good for me.
Inconsistency in reviews - Price per person as 800-1000Rs another new reviewer said ₹1–200. Was in Vadodara in February and was really a blast with trying out new dishes.
Will surely ping you in case of any clarifications relating to food. Really amazing Pizza making workshop. Squareizza with mushrooms looks good for me. Do share your gadgets/cookware items list here and why you prefer it. Never seen a oven by Borosil. Also what Air fryer is that.
BTW your review on WokFusion on Google is good. Will surely check out it out. Gujarat has a lot of good Vegetarian eateries to indulge with, but traditional. This is good for me.
Inconsistency in reviews - Price per person as 800-1000Rs another new reviewer said ₹1–200. Was in Vadodara in February and was really a blast with trying out new dishes.
is that a pizza steel/stone in one of your pics? can you tell me which one is that? Also dont your dough balls kind of "deflate" if you leave it alone for the second rise in the kitchen (tray covered with cling foil in your pic)? I had to end up buying these little containers that I use for my 2nd rise so that even if the ball deflates, it'll still kinda hold its circular shape, which I can just stretch over my pizza screenIt was a new local eatery named Wok Fusion nearby my residence.
Wok fusion · Bardoli, Gujarat
maps.app.goo.gl
Food was quite nice but service and ambience could use some improvement. The Paneer dish was the highlight, with a great smoked chili flavor. The quantity was enough for 1-2 people per dish
The results from the newbies on the oven. Kinda funny seeing peeps fumbling around when you work entire shifts around the stove/oven with the same efficiency throughout.
That's a bottom of a spring form pie pan by Meyer. It heats up real nice, so I use that as a pizza steel for bigger pizzas.
Your pre-portioned balls deflating is not a normal occurrence. I suspect you are using a soft flour for making your dough, and hence it is not strong enough by the time of the 2nd rise to hold its structure. What you have to keep in mind while buying the flour is to look for a strong one, which means it has a protein content over 12g per 100g. I recommend Aahar or Uttam brands. Other thing could be not kneading or working the dough enough, which is leading to a poor gluten formation and hence no structure. And lastly, it could also be a result of over salting the dough, which is suppressing the gluten formation. You will have to test out the variables and pinpoint the exact cause.
A low hydration dough would be best for testing purposes, maybe go with something like 65% dough.
Borosil Prima 42L OTG: Link
Inalsa Kratos 1000W: Link
Sujata Dynamix 900W: Link
Bergner MasterPro 1500W: Link
J-Gen Mango Wood Chopping Block: Link
Kai Chef's Knife Standard: Link
Meyer BakeMaster Square Spring form Carbon Steel: Link
Healthsense KS-70 Scale: Link
Generic Aluminium Pizza Screens 8"
Bowls are from Home Center catalogue, silicone base.
Spatula and brushes are from Home Center catalogue as well.
Have listed everything visible in the pictures covered ig.
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ah thats a good idea, I have been looking for a decent pizza steel/stone but cant find any in India
I get my flour from a friend's factory, They mainly make Rusks/Biscuits and they source their flour directly from a mill, I assumed that would be superior to the flour available in the market, but I'll try this out, I mainly autolyse my dough then cold ferment it for a minimum of 72 hours before making my pizza, but yeah gluten formation is definitely very weak in it, I have always attributed it to Indian temps
I havent made pizzas in a while (diet ugh) but I think you did point out the salt thing before as well, what I'm thinking is that I should let it autolyse without any salt, just plain water, flour, sugar and yeast and then add in salt after my final fold, tho I have seen many YouTubers just dumping everything in the bowl without bothering with it,
yeah, that seems like a good bet to me, I mainly do 75%, wetter dough fluffs up more in the oven, less hydrated dough in my experience always comes out to be way more denser.
this stand mixer you linked, it can handle pizza dough?! for real? I have been wanting to get a stand mixer for ages and can only salivate looking at Kitchen Aids on YT, Americans think that Kitchen Aid at 300$ is a rip off, but what about here where you'll have to buy one for around 600$, just thinking about it makes me cry
Well that's your problem. Rusks/Cakes/Biscuits are made from soft flour. They don't need gluten formation as they are meant to be flaky or crumbly.
Youtube videos are cinema, can't be sure how many cuts there are in a supposed one-shot, lmao. Follow a good written recipe to the T.
75% is tough stuff for a home cook, no offense. Build up your practice by starting at a lower %. And yeah, it's going to be denser, but conversely you can slow/cold ferment it longer and get more flavor as well.
The stand mixer I linked is the one I bought in my school days, and it can supposedly handle up to 600g of dough on low speed. Would not recommend it. This is my Ma's kitchen, and she uses it for small batches of regular Chapati/Parotta doughs. Invest in a bigger and better one instead. Inalsa has a few heavy-duty models, but I would just recommend to source one from a HORECA store in your city. Commercial models are leagues ahead at just 5-6k more price.
yeah agreed, its really finicky but results have turned out decent but I have been trying to level up pizza skills a lot and basically whatever recipe I try, I just dont get that gluten formation, I have been looking for recipes that have been adapted to our climate as well.
On a side note, how do you keep your sourdough starter alive? mine only lives from December-March basically, and if I dont keep in a fridgein summer, it'll just die and in a fridge, it just goes into hibernation, very hard to do feedings for it in summer,
I would happily pay for any upto 30k (standard price for kitchen aid in US), I tried HORECA's online store https://shop.horecastop.com/commercial-kitchen-equipment but selection was very limited, I'll try looking for a store near my area, but are you sure they'll entertain me? since I'll only be buying one piece from them?
Horeca is not a brand, and the website is just one someone named Horeca. Ho-Re-Ca means hotel, restuarant and catering supplies. Find the one that supplies appliances to eateries, restuarants and hotels in your area and ask them for a quote. Doesn't matter if you buy one or 10 of a said product, nobody denies business.
Majority of the HORECA industry is offline in India, so I would suggest avoiding online shopping.
I maintain it in winters basically from Oct-Feb. And use poolish instead in summers.
Summers are harsh in Gujarat so it's tough to maintain the starter, not impossible tho. You have to keep it in fridge and I generally use the veggie section with controlled humidity.
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