the takeaway secret

Triker

louisaL wrote: »

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

I did some very sticky cookie dough the other day and this was rolled into a log and put in the fridge to firm up. I used cling film, shaped the dough into a longish sausage, rolled it up in the cling film and then it was loads easier to roll into a sausage, rounder shape.

Alison_Funnell

Swan wrote: »

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

I may be good but I don't think Michelin will be calling just yet! :rotfl:

I can't explain it, and I had read such good reviews too. Cut the cooking time and everything. Bitterly disappointed. The flavour was ok so I think I'll use it with cuts rather than mince.

Shame cos I LOVE kebabs. Maybe I'll try it once more with out the flour. When I'm feeling braver.

Not looked at all the recipes yet, OK on the burger front, DD worked in 'burgerville' for a while so not too sure which other recipes to try....

Ho hum - you win some, you lose some.

elf06

Chocolate cheesecake - mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

sb44

Alison_Funnell wrote: »

I may be good but I don't think Michelin will be calling just yet! :rotfl:

I can't explain it, and I had read such good reviews too. Cut the cooking time and everything. Bitterly disappointed. The flavour was ok so I think I'll use it with cuts rather than mince.

Shame cos I LOVE kebabs. Maybe I'll try it once more with out the flour. When I'm feeling braver.

Not looked at all the recipes yet, OK on the burger front, DD worked in 'burgerville' for a while so not too sure which other recipes to try....

Ho hum - you win some, you lose some.

I have used it with value beef mince and shaped the mince into kofta shapes and followed the directions for that in the book.

We had them rolled in a wrap with salad and garlic mayo etc.

They were lovely and a different take on the lamb doners so two meals now from that spice mix recipe.

jaxx46

Had the fish n chips tonight nomnomnom. Having read on here about excessive amounts of batter left, I did double the amount for 4 pieces of fish & still had leftover batter I just fried it up for scraps.

flea72

well we seem to be living on the sausage and egg Mcmuffins at the mo, they are just so yummy

took a leftover one to work the other day for brunch. 30 seconds in the microwave and it was done

all the people i work with were drooling over it - they couldnt believe i had made it lol

can see a money-making exercise coming on, seeing as alot of the men i work with, spend about £5 a day on the pasty van

F

bluecelticgirl

darkrev wrote: »

Ive just bought the book from PriceMinister it cost me 3p using a voucher code from todays grabbit forum (10/02/11) 0830pm......... thanks

Can you please give me a link to the code - can't find it - thanks!

Swan_2

Alison_Funnell wrote: »

I may be good but I don't think Michelin will be calling just yet! :rotfl:

I can't explain it, and I had read such good reviews too. Cut the cooking time and everything. Bitterly disappointed. The flavour was ok so I think I'll use it with cuts rather than mince.

Shame cos I LOVE kebabs. Maybe I'll try it once more with out the flour. When I'm feeling braver.

Not looked at all the recipes yet, OK on the burger front, DD worked in 'burgerville' for a while so not too sure which other recipes to try....

Ho hum - you win some, you lose some.

I wonder what a Michelin doner would be like?

I've actually considered putting my digital thermometer probe thingy into the kebab next time I make it & see what internal temperature produces the best result, but it might just be too much of a faff

btw, I wasn't being disparaging about the other recipes in the book, it's just that the things I'm interested in, say, American muffins, fajita mix, Mcmuffins etc I've already got my own recipes for


I hope it works better next time you try it

sb44

Swan wrote: »

I wonder what a Michelin doner would be like?

I've actually considered putting my digital thermometer probe thingy into the kebab next time I make it & see what internal temperature produces the best result, but it might just be too much of a faff

btw, I wasn't being disparaging about the other recipes in the book, it's just that the things I'm interested in, say, American muffins, fajita mix, Mcmuffins etc I've already got my own recipes for


I hope it works better next time you try it

Which fajita mix do you make Swan, is it this one?

http://www.food.com/recipe/fajita-seasoning-mix-28011

I have tried this and it is ok but I may add more garlic and chili next time.

ASC

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, Just wanted to say. we may be in a minority but you're not the only one. I used reasonably fatty value mince too and mine was dry (admit that could be overcooking) but also hardly any flavour which I thought was odd.

I shan't bother with that one again but I figure there isn't a cookbook anywhere that I will use all the recipes from, I'm the only one that eats lamb donner so it would be a faff anyway and the chicken kebabs are so gorgeous that it more than makes up for it!


A x