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[food] injera!
Apr. 18th, 2020 09:44 pmI've just finished up batch #3 of the injera batter and I think I've cracked it, so one week and one kilo of white teff flour (and two frying pans) later here are some notes for next time!
I was working mostly off a recipe at The Daring Gourmet, with reference to Exploratorium and Injera Review.
( Read more... )
The key points, as I have identified them, for the next round, are: only a 48h ferment if I'm preseeding it with a sprinkling of sourdough starter, and while longer is probably necessary if I'm making it up in a clean bowl the point to use it is the point at which it's puffing itself up proudly; even heat distribution on the lowest possible setting; put the lid on to trap the steam (to let it steam itself) pretty much ASAP; remove it from the heat and subsequently the pan pretty much immediately that it's solidified entirely (so, yes, a glass or otherwise see-through lid is very helpful for this).
For my next attempt I'm going to reseason the cast iron and see if "very low heat" + "immediate lid" + "shorter cooking time" makes it work in that context, because if so I think that would be preferable to using the non-stick frying pan for our purposes. I'm pretty sure a lot of the problem with the first two batches, in ways I wasn't quite understanding at the time, was in fact that I was overcooking them in precisely the way that recipe #1 warns inevitably results in Sticky Disaster.
(Is it obvious that I'm really pleased with myself for persistence and skill acquisition? Because I super am.)
I was working mostly off a recipe at The Daring Gourmet, with reference to Exploratorium and Injera Review.
( Read more... )
The key points, as I have identified them, for the next round, are: only a 48h ferment if I'm preseeding it with a sprinkling of sourdough starter, and while longer is probably necessary if I'm making it up in a clean bowl the point to use it is the point at which it's puffing itself up proudly; even heat distribution on the lowest possible setting; put the lid on to trap the steam (to let it steam itself) pretty much ASAP; remove it from the heat and subsequently the pan pretty much immediately that it's solidified entirely (so, yes, a glass or otherwise see-through lid is very helpful for this).
For my next attempt I'm going to reseason the cast iron and see if "very low heat" + "immediate lid" + "shorter cooking time" makes it work in that context, because if so I think that would be preferable to using the non-stick frying pan for our purposes. I'm pretty sure a lot of the problem with the first two batches, in ways I wasn't quite understanding at the time, was in fact that I was overcooking them in precisely the way that recipe #1 warns inevitably results in Sticky Disaster.
(Is it obvious that I'm really pleased with myself for persistence and skill acquisition? Because I super am.)