Tuner Cooking Thread.

[pugboy]

i gonna try making the doner kebab style gyro soon, i have the flat skewers.

now finish a pot of doubles channa using a tuner recipe, real good.

[*KRONIK*]

i gonna try making the doner kebab style gyro soon, i have the flat skewers.

now finish a pot of doubles channa using a tuner recipe, real good.

3D7D6D6F-7886-4AE5-AD81-E5227B881412.jpeg

how it coming along?

[pugboy]

Yuh wife recipe is borse

i gonna try making the doner kebab style gyro soon, i have the flat skewers.

now finish a pot of doubles channa using a tuner recipe, real good.

3D7D6D6F-7886-4AE5-AD81-E5227B881412.jpeg

how it coming along?

[pugboy]

made the bara, used yeast only
i think trick is it has to be well risen so it won’t be able to rise too much when it hits the oil heat.

[Gladiator]

made the bara, used yeast only
i think trick is it has to be well risen so it won’t be able to rise too much when it hits the oil heat.

9BE94401-4016-4770-8BC1-3438CC3BA3BA.jpeg

Did it fry hard or soft?

[pugboy]

softish
and after resting covered it softened up to the current style everybody searching for lol

when dough with active alive yeast hits heat, the yeast explodes with carbon dioxide gas which puffs up and causes the crisping, along with the steam from moisture driven out by the oil

if dough is well risen the yeast wont have much more flour fuel to be too active anymore

so if you want an anti-wendy bara it is safer to make sure the dough is well risen imo

made the bara, used yeast only
i think trick is it has to be well risen so it won’t be able to rise too much when it hits the oil heat.

9BE94401-4016-4770-8BC1-3438CC3BA3BA.jpeg

Did it fry hard or soft?

[maj. tom]

Yes, you know i vaguely remember a doubles man in Chaguanas told me many years ago that his wife kneads the bara and lets it rest overnight (8 hours). And start frying like 3 am, so he out there before 7 am. Sold out by 9-10 am. So that means he start that process around 6pm again for the next day.
Professional Doubles is rel work boy.

[Gladiator]

Yes, you know i vaguely remember a doubles man in Chaguanas told me many years ago that his wife kneads the bara and lets it rest overnight (8 hours). And start frying like 3 am, so he out there before 7 am. Sold out by 9-10 am. So that means he start that process around 6pm again for the next day.
Professional Doubles is rel work boy.

That's true... i have a whole new respect for them doubles man now boy....

[pugboy]

Kneading by hand is plenty work, I would imagine them bara factories use the big bakery dough mixers.

[De Dragon]

i gonna try making the doner kebab style gyro soon, i have the flat skewers.

now finish a pot of doubles channa using a tuner recipe, real good.

3D7D6D6F-7886-4AE5-AD81-E5227B881412.jpeg

I'll take 5

[eliteauto]

who have a good coconut bake recipe?

[goalpost]

I hope allyuh fellas getting allyuh daily fiber also eh...

[rspann]

I wonder what doubles men sales would be like post covid lock down ? Everybody know how to make doubles now , and like it coming out better too .

[Dizzy28]

I wonder what doubles men sales would be like post covid lock down ? Everybody know how to make doubles now , and like it coming out better too .

People also realize how much work it really is.

[pugboy]

like everything else it depends what work you cut out for, some ppl just cant work quick and in a good workflow

an artisan bakery shop baker works similar hours, typically baking at 4-5am and prepping from night before
and them pro bakers not making one item like a doubles operation, them bakers making a range of breads and pastries singlehandedly

[Chimera]

Yea that doubles thing is real headache. Not trying that again. The usual doubles men taking orders of 10 and above for weekends now.

In other news
Clean 6 lb of shrimp today and bag out for shrimp pasta, pepper shrimp over the next few days.

[Dave]

Where and what a pound you paid?

[pugboy]

how u does make pepper shrimp ?
hope not “hong kong style”

[Chimera]

$100 for 3 lb. Orange valley

Where and what a pound you paid?

[VexXx Dogg]

First try, chicken gyros...20200420_210746.jpeg20200420_210647.jpeg

looking awesome

[shogun]

made the bara, used yeast only
i think trick is it has to be well risen so it won’t be able to rise too much when it hits the oil heat.

9BE94401-4016-4770-8BC1-3438CC3BA3BA.jpeg

Dude....

[Chimera]

Shrimp pasta in progress

[mragoobir]

One pot,
Oil Down

[*KRONIK*]

Cousin now bless mih 2 mini breadfruit
Now roast them on the grill, gonna make a breadfruit salad and i grilling a pc a salmon a a pouch

[pugboy]

oil down looking serious.

pepper strimps and ginger chives noodles

[mragoobir]

^^^^^^
Wayy ah felling for chinee food now

[88sins]

Noodles looking nice boi. I feel I go try that over the weekend with a little twist & add some veggies (carrots, cabbage, string beans, broccoli, cauliflower, bell peppers)

[solarkh]

Batter fried shrimp.

[VexXx Dogg]

Made buttered cassava for the first time.

[mragoobir]

Smell of plantains
Wake meh up