the takeaway secret

sb44

jmcdyre wrote: »

Hi all,
I tried to make the doner kebab last night and it was quite tasteless.
But, I think it's to do with my measurements - rather than use an actual teaspoon I used a teaspoon measuring thing, which didn't seem much compared to an actual teaspoon - is this what I'm doing wrong!? Weird, it smelt like a doner, looked like a doner, but tasted slightly spiced lamb mince!
I was gutted, was well looking forward to it!!!!

If it was tasteless I would guess you accidentally left something out, there is no way this recipe tasteless.

Some people may up the black pepper or garlic to make it stronger but otherwise there is taste to it.

You should use proper measuring spoons so I can't see that was the problem.

Need2bthrifty

kittycat204 wrote: »

i will post here first since it's related to this topic, if i don't get a reply i'll give it it's own thread.
Onion powder, used in most of the recipes. Struggling to find some out in the sticks here, i can however find onion granules. look more dense than powder, as you would expect. will it do the same job or should i hold out for some onion powder. not run out yet but want to make sure i have some when i start getting a little low.

thanks you lovely people.

I've tried a couple of recipes and could only get the onion granules, seemed ok to me as it dissolved into whatever I was making.

nuatha

kittycat204 wrote: »

i will post here first since it's related to this topic, if i don't get a reply i'll give it it's own thread.
Onion powder, used in most of the recipes. Struggling to find some out in the sticks here, i can however find onion granules. look more dense than powder, as you would expect. will it do the same job or should i hold out for some onion powder. not run out yet but want to make sure i have some when i start getting a little low.

thanks you lovely people.

Onion powder is just dried onions then blitzed into a powder. Onion granules are usually just larger bits (in comparison), though I have seen onion granules which contain a number of other things (including milk). If yours are just onion (and possibly an anti-caking agent) then the would be a straight substitute (just blitz in a processor if you need the finer texture, if not use as is).
You can buy the powder mail order and its fairly cheap by the kilo (but that's a lot of powder)
HTH

cat04

Yay, finally ordered a copy of this from Amazon (had some gift codes to use), can't wait for it to plop through my letterbox so I can make OH's faves

Blue___Nile

kittycat204 wrote: »

i will post here first since it's related to this topic, if i don't get a reply i'll give it it's own thread.
Onion powder, used in most of the recipes. Struggling to find some out in the sticks here, i can however find onion granules. look more dense than powder, as you would expect. will it do the same job or should i hold out for some onion powder. not run out yet but want to make sure i have some when i start getting a little low.

thanks you lovely people.

If its any help I bought mine from Ebay where you can buy small amounts e.g. 100g/250g. Just do a search for onion powder and you can pick some up for a couple of quid.

jmcdyre

sb44 wrote: »

If it was tasteless I would guess you accidentally left something out, there is no way this recipe tasteless.

Some people may up the black pepper or garlic to make it stronger but otherwise there is taste to it.

You should use proper measuring spoons so I can't see that was the problem.

I'm thinking I didn't put much salt in it, probably not even a quarter of a teaspoon, and I was so excited about trying it that I didn't cover it in foil for ten minutes...
I will try again this weekend...

babybelle

Kenny's new book, More Takeaway Secrets, is out around May 17th and he is doing a charity book launch on 25 May in Glasgow

kittycat204

Pg 72: shredded crispy chicken

i can read, but wanted to check. i fry the chicken then add it to the other part of the sauce. do i not warm the other part through? seems a bit daft to be putting it into a cold sauce.

thanks for any help.

edit: all done, i did heat the other part of the sauce.

dollydoodah

Just wanted to say that although we have had this book for ages, we made the Doner Kebab recipe tonight and it was absolutely gorgeous. Far, far better than any kebab you would get in a takeaway. Definitely try it if you haven't already. :beer:

vax2002

making takeaway curries is a little harder as you would never use that amount of oil, nor would you eat it if you actually observed the amount in a glass of old oil used in a takeaway.
They use old oil they have cooked bargies in and lots of it, even in the base it is boiled until it separates, so whilst you may get close, unless you are prepared to use nearly half a pint of oil you wont ever get it bang on.