/ck/ - Food & Cooking

We’re using our sourdough starter to make the kebab dough.

This took quite some kneading

Meanwhile marinated chicken thighs, onions and garlic go into the oven

Pro tip: keep proofing dough near hot oven for shorter proofing times

Dough has doubled, time to work fast

Meanwhile the chicken’s done. Our onion and garlic have cooked in that lovely chicken fat, which we aren’t throwing away.

I knead the dough balls a second time before forming them.

Let our chicken and oven cool down just a bit. It’s 10 degrees on the street so it won’t take long

Right, chicken and onions go into a Tupperware, garlic and pan juices into a pan

We’ll make a gravy out of this

Balls go into the still-warm oven to proof. Man I’m so fucking lonely here in Russia.

Mash our garlic into the chicken juices, meanwhile add some flour to complete the gravy.

Yup, glorious

We’ll have a cheeky bite of chicken here to see if it’s good. It was ok, the onions were really fantastic.

Alright the balls have risen, time to flatten

Now let these rest for a bit and we’ll get them into a pan soon.

Is it pronounced urn broo

>>16511464
I have no idea friend, I’m in Russia. Maybe a friendly bong or scot will come by soon.

>>16511474
Either way I've enjoyed the pictures you're posting my droog.

>>16511474
God I hate how phoneposting ruins everything. Anyway we coat the kebabs with coarse-ground flour to stop them from sticking and to give that McMuffin texture.

>>16511480
Appreciate it, man.

>>16511397
>cooking everything in a toaster oven
Yes based

>>16511464
>>16511474

It's just pronounced as you would the word 'iron'.

Poof

>>16511494
Love me oven, simple as
>>16511497
Thanks for clarifying for us non-bongs.

Assembly time

Happy days, happy days

Well anyway I’m gonna be working on a food production automation project soon, I would really like to have an automatic bakery/kebab store that makes these. I wanna put a small Russian twist on things, like using molasses for the bread instead of sugar/adding ground caraway/coriander to the mix. We’ll get there some day, lads. When it happens I’ll be so happy.

Bonus pic: garlic chicken pan drippings gravy

>>16511320
This is great OP. Would visit from mutt land to try your kebabs :)

>>16511617
Appreciate it, ameribro. Yea, I might just throw a QR-code or something here on /ck/ and give a free kebab meal set (with fries and drink) to anons.

>>16511626
The heart of a ruskie is truly pure

>>16511524
>like using molasses for the bread instead of sugar/adding ground caraway/coriander to the mix

That sounds excellent, actually. Some dill and smoked salmon maybe?

what's your dough recipe?

>>16512376
Absolutely, and a fantastic idea. I intend to cater to more Slavic tastes. Maybe make rye pitas, although that will require drastic adjustments to the recipe, I used to make whole meal pitas for a Jewish bakery. They were very inconsistent and so crumbly that you could cut into it and the pocket would be there, but the moment you start to fill it it comes apart. You can use perhaps up to 20% whole meal flour, beyond that you might as well not make pitas, too little and people start feeling cheated. Standard black bread seasonings, like caraway seeds and coriander might not ruin the dough, but if I use let’s say 20% rye and molasses I might be forced to increase hydration and add gluten into the mix. I’ll conduct some experiments to see what we can get, you got me thinking really hard anon. Also the whole concept of leavened rye pitas is so uncommon that I might be able to corner a market niche and sell it to hotels, just like my ex-boss did with normal pitas and imported spices. I hated him, but he was a very smart businessman. I like the black bread pita idea, it could be really delicious.
>>16513473
Funnily enough I don’t have one. Being the retard autist that I am when I bake for myself I never measure. I’ll try measuring the next time and give you some figures.

>>16513712
Sounds fantastic. I love rye bread.

>>16511428
Don’t be a whiny faggot and join a hooligan club already if you are lonely.

>>16513925
>join a Russian hooligans’ club
Yup, it doesn’t get more retarded than this.

>>16511512
fuck now I want a kebab

>>16513712
I'm just imagining the whole zakuski spread stuffed in a rye pita, and I am enjoying it

>>16514119
I’m familiar with most Russian зaкycки, I’m keen to know what exactly you envision in a dark rye pita, because that could help me with my menu. I’d definitely go for the standard marinated vegetables, I don’t quite like how many people just dump unseasoned cucumbers in. What else? Шпpoты? Caлo? Or perhaps, the ever elusive quail eggs? There’s a man who goes by Aндpeй Pocтoвcкий on YouTube who makes some really nice Russian dishes, I can’t vouch for their authenticity. If automation helps me to really keep prices low, I might even be able to afford to use his walnut sauce in my dishes (not a reference to adrenochrome)
https://youtu.be/5Yo1Tw81NPQ

This was a really good thread and I appreciate it. You must be pretty far north in Russia.. Siberia?

Great thread OP

>>16511320
>>16511512
Time and temperature in the oven OP? Love me some kebabs and I have chicken thighs in the fridge

>>16511320
Burger here. What does Irn Bru taste like?

>>16511524
Bong here. Looks great OP - not what I'd usually get from a local kebab takeout, but actually even better. Hope your dream works out, that sounds great. You can clearly make a decent kebab, I believe in you.
I don't know russian tastes, but up here in the norf of inglund, we often get our kebabs served in a naan rather than a pita - pita is usually the small option while naans being bigger and having more to eat are the "I'm drunk"/"I'm hungry for a kebab and have forgotten that I'm completely full after 3/4 of a naan kebab" choice.
Would you stick to pita bread (with your molasses twist) or are you thinking to include other choices too? Just chicken, or other meats like lamb and whatever the hell donner meat is made out of (I think it's various cuts of lamb and filler, but it's pretty damn popular - I've checked out sites to order the giant meat block they shave it off and it definitely seems like something that takeouts have a high profit margin on)?
If you want to try something a bit more real to the actual source of kebabs & shawarmas, I believe they use fillets and roast them for a few hours on a rotating spit, after covering them generously in whatever spices and seasonings. This might interest you or help you out:
https://www.youtube.com/watch?v=0P9Rtcvk39M

>>16514339
It's one of those weird "mix of 4 million secret flavours!" kinda drinks. Honestly it tastes a bit like generic bubblegum with some odd sweetness added to it. It's not bad, it sells well in the UK even outside of Scotland, but from my experience and tastes I can say it's not something I buy more than once every few months to change things up a bit. Definitely worth a try if you've never had it, though I recommend over ice as at room temperature its a bit... sticky, I suppose. You can definitely feel it's syrupy nature. If you're pale skinned it also leaves these noticable bright orange stains around your lips, which of course is great when you were drinking it the night before and don't notice them until you've already been out in public or at work for a few hours.

gud thread 5/5