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Old 25th September 2014, 17:43   #1426
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

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Originally Posted by naveenroy View Post
Aha, so a short review on it would be awesome. Does it do as good a job as advertised? What make and model number do you own? Good to see you are happy with it. Might be a good present for my folks.

It is a Philips Air Fryer

See a demo by a friend
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Old 25th September 2014, 18:20   #1427
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

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Originally Posted by tsk1979 View Post
Simply quote my post with your query. Avoid quoting long post. When you quote, in editor window you can shorten the text inside quote window. Makes the post more readable
I am sorry for the long quote. Will keep this in mind next time.

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There are off-the-shelf eggless cake mixes from Pillsbury - perhaps you should start with those to get your process and timing right first.

Eggs help form the sponge matrix, but there are plenty of substitutes available. The most common substitute is mashed ripe banana.
Thank you for your suggestion.
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Old 29th September 2014, 12:37   #1428
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Recipes / Discussions on cooking from Team-BHP Master Chefs-pbc.jpg

My attempt at baking Peanut Butter Cookies.

Recipe Used: http://allrecipes.com/recipe/best-pe...-cookies-ever/

Lesson Learnt. NEVER use self raising flour. The biscuits turned out cakey and the reason is very well explained in http://sweets.seriouseats.com/2013/1...p-cookies.html

Edit: The chocolate chips on the top were an after thought. My daughter suddenly remember we had them and asked me to add them.
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Old 16th October 2014, 11:40   #1429
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

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Got a new Air Fryer and must say pretty impressed with the outcome so far.
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Originally Posted by bblost View Post

My attempt at baking Peanut Butter Cookies.
How different is the airfryer from the convection mode in the oven?
I usually try these in my microwave. Most times use the combi mode of microwave + grill or microwave + convection to cook oil free.
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Old 16th October 2014, 11:49   #1430
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

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How different is the airfryer from the convection mode in the oven?
I usually try these in my microwave. Most times use the combi mode of microwave + grill or microwave + convection to cook oil free.
As the name suggests, you get a fried taste rather than the baked or grilled taste.
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Old 16th October 2014, 14:30   #1431
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

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How different is the airfryer from the convection mode in the oven? ...
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Originally Posted by patron View Post
As the name suggests, you get a fried taste rather than the baked or grilled taste.
In principle, they are the same. But the smaller chamber volume of the Air Fryer allows for faster temperature rise due to faster heating. This results in better surface caramelization (browning) and crispness in a shorter time. Also, if one uses microwave in conjunction with convection and/or grill, things like french fries will taste dry as microwave heating would have pushed out most of the water in the core.

The "fried taste" comes only if oil is sprayed onto the stuff being fried - the taste comes from the complex interaction of oil and sugars. This will be the same in both convection oven as well as Air Fryer. Conversely, the taste will be lacking if no oil is used.
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Old 16th October 2014, 14:39   #1432
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

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Buy something with these ridges.

and buy the heaviest / thickest one you find.
Thicker will mean much better heat distribution.
Thanks and got one - ceramic and thick. Had some credit card points so got it without having to pay anything. Yet to cook with it though. Have to go to the butcher this weekend and get some good cut. Hopefully I can explain it to him. Beef steak cut
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Old 22nd October 2014, 13:55   #1433
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

Relevant here. And some may find them useful.

Recipes / Discussions on cooking from Team-BHP Master Chefs-etwgjap.jpg

Recipes / Discussions on cooking from Team-BHP Master Chefs-v8blrjd.jpg

Recipes / Discussions on cooking from Team-BHP Master Chefs-alfq2wd.jpg

Recipes / Discussions on cooking from Team-BHP Master Chefs-3dgdopx.jpg

Recipes / Discussions on cooking from Team-BHP Master Chefs-a6cqyqa.jpg

More here - Imgur
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Old 28th October 2014, 18:34   #1434
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Excellent visuals. Where did you get them from?
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Old 28th October 2014, 18:54   #1435
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Awesome images. Think I located the original link.

http://imgur.com/gallery/avyU7
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Old 8th December 2014, 12:34   #1436
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Default Butter Garlic Prawns

Butter Garlic Prawns

Recipes / Discussions on cooking from Team-BHP Master Chefs-p1150503.jpg

Recipes / Discussions on cooking from Team-BHP Master Chefs-p1150490.jpg

Recipes / Discussions on cooking from Team-BHP Master Chefs-p1150498.jpg

Ingredients
  • 200 gm of peeled and deveined prawns. You can leave the tails on to make the prawns look more sophiscated.
  • 1 tbsp of finely chopped garlic cloves. You can add more garlic if you love them.
  • 2 tbsp of butter (Amul butter for those in India). If needed add a bit (1 tsp) of olive oil too along with the butter. The olive oil prevents the butter from getting burnt.
  • 1 tsp of finely chopped coriander leaves
  • 1 tbsp each of yellow, red and green bell peppers cut into 1 cm x 1 cm cubes
  • Salt as per taste
  • Black pepper powder as per taste
  • 1 tsp fresh lemon juice
Method
  • Wash and pat dry the prawns using a kitchen towel
  • Heat a skillet over medium heat
  • Add the butter (and olive oil) and once the butter melts add the garlic
  • Sauté the garlic until the raw smell goes away (1-2 min). Make sure that the garlic does not turn brown. So reduce the flame if needed while stirring the garlic often.
  • Add the bell peppers and sauté for a min.
  • Add the prawns and sauté for about 2-3 min (depending on the size of the prawns) until they turn from translucent to opaque white inside and pinkish on the outside
  • Season with salt and black pepper powder. If you have used salted butter (like Amul) then add less salt than usual.
  • Add the chopped coriander leaves
  • Add the fresh lemon juice
Serve hot on a bed of iceberg lettuce. I did not have lettuce and so ended up using cucumber.
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Old 16th December 2014, 12:21   #1437
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

Adding yogurt to chicken or paneer, while cooking, was always an issue because it would curdle. Yesterday I read that adding cornstarch would prevent yogurt from curlding and I made some kadai paneer yesterday and followed this trick of adding about 1 tsp of cornstarch. The yogurt did not curdle and I was pretty happy.

I had whisked the yogurt a lot yesterday (which I did not do before) so not sure whether it was the cornstarch or the whisking which helped.

Question: How safe is to use cornstarch on a daily basis to prevent curdling of yogurt. Reason I ask is because we eat a lot of chicken and yogurt finds its way to almost every chicken gravy.
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Old 16th December 2014, 15:26   #1438
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... How safe is to use cornstarch on a daily basis to prevent curdling of yogurt. Reason I ask is because we eat a lot of chicken and yogurt finds its way to almost every chicken gravy.
It is safe, especially since you are using 1tsp. The issue is of starch / carb consumption, but you are balancing your diet anyhow.

You can also prevent clotting of curds by beating it with a stab mixer till it is smooth, and adding it at the end of cooking. Fold in the beaten curds, as opposed to stirring it in and allowing it to boil with the gravy. As an alternative, try incorporating 'char magaz' paste while making the gravy.


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Old 16th December 2014, 16:07   #1439
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Default re: Recipes / Discussions on cooking from Team-BHP Master Chefs

For fans of the masterchef shows, I found this a while back: http://www.mastercheftravel.co.in/ Am checking for the various options, as the wife is considering the weeks trip to Singapore as I type this.
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Old 5th February 2015, 08:36   #1440
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Prepared stew and appam for breakfast today morn. Woke up at 5:15 AM (missus also works and there’s just the two of us so we have to wake up early and prepare breakfast and lunch for the day) and did it all by myself. Tasted lip-smacking good! Stew is darn easy and it took less than 20 mins. for everything!

Recipes / Discussions on cooking from Team-BHP Master Chefs-wp_20150205_06_49_32_pro.jpg

Recipes / Discussions on cooking from Team-BHP Master Chefs-wp_20150205_06_49_38_pro.jpg

Stew:

Add cut beans, potato, carrot, peas (must be soaked in water overnight) and green chilies to a cooker along with half a spoon of salt and boil it for 2 whistles. Extract the milk from coconut grating from half a coconut and add it to the boiled mix in the cooker while heating it in medium flame. Add a table spoon of coconut oil towards the end, heat it for 2 mins. Done!

Appam:

Coconut grating and cooked white rice must be mixed in a mixer with a bit of water. White rice soaked for a few hours must be mixed in the mixer next. A bit of yeast must be mixed in warm water and added to this mix. 5 spoons of sugar and 1 spoon of salt is added to this mix and kept overnight (outside the fridge) for fermentation. Bake the appams using this dough in the morn in an appa-chatti utensil.

Last edited by Gannu_1 : 5th February 2015 at 08:37.
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