the takeaway secret

sb44

louisaL wrote: »

Hi Lainey as above I've ended up getting granules have you used yours yet and do you still think their good enough? it really is fine i couldnt imagine powder being any finer.

The granules are like salt but the powder is as fine as flour.

sb44

Alison_Funnell wrote: »

Made these this evening. Absolutely bloody awful.

Dry to the point of being almost unpalatable.

I'm a very experienced cook, follow the instructions etc. Under cooked because the cooking was way too long and still soooooooo dry.

I used the right mince etc, made sure it wasn't a low fat.

Our local kebabs are succulent, this was like corregated cardboard in comparison.

Complete waste of ingredients.

Hi

So you bought the value type mince ie quite a bit of fat, did you lower your oven temperature if you were using a fan assisted oven and did you put the meat on the middle shelf and not a higher one?

SB44

Alison_Funnell

sb44 wrote: »

Hi

So you bought the value type mince ie quite a bit of fat, did you lower your oven temperature if you were using a fan assisted oven and did you put the meat on the middle shelf and not a higher one?

SB44

As I said I am an experienced and to quote my family a 'blooming good' cook. So yes it was fatty mince, I used the oven correctly including shelf.:p;)

It was plain and simply an awful recipe. The flour in the mix - which did seem superfluous - was indeed and was atleast part if not a lot of the problem. Next time I attempt it I will use a lamb roast and the spice mix as a rub.

I've never even had a meatloaf anywhere near that dry. Makes me very cautious about trusting other recipes in the book.

savingtime_2

Alison_Funnell wrote: »

As I said I am an experienced and to quote my family a 'blooming good' cook. So yes it was fatty mince, I used the oven correctly including shelf.:p;)

It was plain and simply an awful recipe. The flour in the mix - which did seem superfluous - was indeed and was atleast part if not a lot of the problem. Next time I attempt it I will use a lamb roast and the spice mix as a rub.

I've never even had a meatloaf anywhere near that dry. Makes me very cautious about trusting other recipes in the book.

i bought this book after reading a recommendation on amazon which mentioned this forum - since buying it we've made the lamb kebab about 10 times and it's been a big hit every time

one of the main reasons we bought the book and made the kebab was because of how many people seemed to be posting about it - i hate to say it but it sounds like you're the only person so far who hasn't managed to achieve good results with it! ours wasn't dry at all and we've more or less stopped buying takeaway kebabs since having started making our own

i made the chocolate chip cookies tonight and have had 3 already, i really need to stop because it's not doing the diet any good!

Swan_2

Alison_Funnell wrote: »

As I said I am an experienced and to quote my family a 'blooming good' cook. So yes it was fatty mince, I used the oven correctly including shelf.:p;)

It was plain and simply an awful recipe. The flour in the mix - which did seem superfluous - was indeed and was atleast part if not a lot of the problem. Next time I attempt it I will use a lamb roast and the spice mix as a rub.

I've never even had a meatloaf anywhere near that dry. Makes me very cautious about trusting other recipes in the book.

that's a shame the doner didn't work out for you perhaps a little tweaking is needed?

my first attempt was a little dry, but I put that down to me needing to fine-tune it to suit my oven
nevertheless, everyone who tried it said it was way better than any takeaway or restaurant doner, & we have an absolutely outstanding 'Turkish' locally, so that was quite a compliment

as a very experienced cook myself ... tbh, I can't see how 1 teaspoon of flour would affect 500g of meat as drastically as you describe, unless we're getting into Michelin territory? :think:


I have to admit it's the only recipe I've tried from the book, I've absolutely no interest in any of the others, but imho the price paid was worth it for that recipe alone :T

2boysmum

We had Lamb Kebabs again last night, I was in the bedroom painting and came out and could smell them cooking, wasn't planning on having them this week as don't want to make myself sick of them but hubby had made it as he loves them. He also made some chicken pakora to go with it, bought a cheap pan for making these in as the last time I used my deep fat fryer and ended up having to throw all the oil away as you could taste the pakora spices on everything that was fried in it, not that I deep fry a lot. Morrisons had a bag of frozen lamb mince for £2, so we bought that and it was just as good as the others we have tried, so will probably use that in future.

louisaL

I made the cookies the day before last and the dough was too 'gooey' :eek:. I wanted to roll it, freeze it and cut cookies off every now and then.
I put it in the fridge over night and it still didnt harden (as i wanted it to be managable) but it was still gooey not sure what i did wrong

the end results were gorgeous tho lol

louisaL

sb44 wrote: »

The granules are like salt but the powder is as fine as flour.

oh s*d it i'll try it lol

anguk

louisaL wrote: »

I made the cookies the day before last and the dough was too 'gooey' :eek:. I wanted to roll it, freeze it and cut cookies off every now and then.
I put it in the fridge over night and it still didnt harden (as i wanted it to be managable) but it was still gooey not sure what i did wrong

the end results were gorgeous tho lol

My cookie dough is a bit gooey as well so I can't roll it into a log and slice pieces off. I just pull little bits off and flatten them on the baking tray with a fork (or my fingers ) instead.

louisaL

anguk wrote: »

My cookie dough is a bit gooey as well so I can't roll it into a log and slice pieces off. I just pull little bits off and flatten them on the baking tray with a fork (or my fingers ) instead.

thats ok then, thought i'd done something wrong lol i followed the recipe to the t.

can those of you who can roll yours into a log share you secret then please lol