Cooking Thread~ Recipes & Things

[Evillevi]

This is the first time I have ever seen the claim that mineral content of water affects cooking. I mean it clearly does have effects on some things - soap lather, scale buildup, pipe corrosion - but cooking? Maybe a small difference in quantity of chemical leavening agents needed? Not sure if anyone has tried to measure it.

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Generally the main effect would be WRT to consistency as opposed to quality. IIRC for bread Flour protein is the main variable factor with Hardness of water being a tertiary factor.

Generally it's not important enough to measure, but cumulatively every ingredient used can eventually total to a unexpected if minor results.

For me, certain yeast based recipe don't work properly, but that's due to the ambienmt temperature being off.

 

[Sinner_sb]

Given the past week's discussion about bread and flour when making parata paired with this video popping on my recommended likely because my recentish search for tortilla recipes I decided to post this video here because of the recipes and because they also mention how finicky baking can be at times.


View: https://www.youtube.com/watch?v=RnApthldLPY


View: https://www.youtube.com/watch?v=BSi7KaA8O2o

EDIT: Added a second parata video with extra details and explanations about making it.

 

[Somebody]

Given the past week's discussion about bread and flour when making parata paired with this video popping on my recommended likely because my recentish search for tortilla recipes I decided to post this video here because of the recipes and because they also mention how finicky baking can be at times.


View: https://www.youtube.com/watch?v=RnApthldLPY

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Random note, but "roti" is also mostly used to refer to unleavened bread. There's a leavened version called a "Khameeri roti", which literally just means something along the lines of "yeasted bread", khameer being the word for yeast. They're usually rolled out and have some parts of refined white flour added to them, usually equal parts or less refined flour to whole wheat. What he's made here is, I'd argue, more Khameeri roti than naan. Naans usually get pressed out into a vaguely round shape by hand, like with pizzas, with the fingers being used to press a pattern into them.

Also, high heat is important for both roti and naans. A lot of times, in order to puff up the roti, the semi-cooked roti is moved off the pan and directly onto the fire in short bursts. The high heat of the tandoor is also important in making naans puff up, similar to a Neopolitan-style pizza. You can improvise the same by flipping the pan upside down and holding it slightly over the flame.

Also also, while Indian naans are pretty famous, I'm personally more of a fan of more Central Asian ones. Roghani naans, Afghani naans, Tajik Non—they look fucking gorgeous and taste delicious too. More on the thicker side, though, and usually topped with sesame seeds.