Something Delicious

[TheMerryFairy]

Originally Posted by Ursy

Oh yum - sounds wonderful
I haven't tried deep fried ravioli yet, but I bet it's to die for.



I buy the paneer frozen from the international supermarket - I did make it from scratch once, but you don't get an awful lot from two litres of milk and it ends up more cost effective if I just buy it frozen. It's a very easy cheese to make though

This was the recipe I used:
http://www.infolanka.com/recipes/mess6/101.html

Last time I did the paneer curry I used a chicken tikka masala packet spice blend mix and followed the directions, but next time I'm going to try from scratch. This is the sauce I plan on following: http://www.food.com/recipe/chicken-tikka-masala-25587

Hope you're having a great time out with your Gay boys!

Ursy the stuff I have had is unreal! I am going to attempt my own tomorrow but I just hope it's half as good lol! I can't make my own pasta, though. But I will use fresh mozzarella and homamde marinara sauce to dip.

Curry is such a beautiful dish. Nice deep, rich flavors.

[Ursy]

Originally Posted by TheMerryFairy

Ursy the stuff I have had is unreal! I am going to attempt my own tomorrow but I just hope it's half as good lol! I can't make my own pasta, though. But I will use fresh mozzarella and homamde marinara sauce to dip.

Curry is such a beautiful dish. Nice deep, rich flavors.

Awesome Let me know how it goes!

I've made pasta a few times, but have yet to perfect it.

I think I might need to knead it more, the texture doesn't have that "bite" to it that they talk about.

They say it's very easy, once you get a feel for it.

[Sun]

Originally Posted by Ursy

Awesome Let me know how it goes!

I've made pasta a few times, but have yet to perfect it.

I think I might need to knead it more, the texture doesn't have that "bite" to it that they talk about.

They say it's very easy, once you get a feel for it.

Hi Ursy,

My experience is that fresh pasta does not have a bite. Dry pasta cooked into a just done from firm stage or "al dente" meaning literally "to the tooth" or "to the bite" is where the bite or chewiness is. With dry pasta we can play with the outcome of the texture.

Fresh noodles will always be softer than dry, however, if you are using a harder wheat product or a high gluten wheat product you can get a more firm noodle. Fresh buckwheat for example may yield a more firm noodle than lets say semolina flour.

[Ursy]

Originally Posted by Sun

Hi Ursy,

My experience is that fresh pasta does not have a bite. Dry pasta cooked into a just done from firm stage or "al dente" meaning literally "to the tooth" or "to the bite" is where the bite or chewiness is. With dry pasta we can play with the outcome of the texture.

Fresh noodles will always be softer than dry, however, if you are using a harder wheat product or a high gluten wheat product you can get a more firm noodle. Fresh buckwheat for example may yield a more firm noodle than lets say semolina flour.

Ooh thanks luv, I will put this info in my pasta making notes