The art of food requires that most ingredients be optional unless other wise notated. There are certain ingredients that are affinity's to the main ingredient. Accurate measurement is NOT part of good cooking, don't waste time measuring ingredients!
Thursday, June 29, 2017
Injera fermented crepes
The secret to the texture is to not cook it until there is a lot of fermentation happening.
flour is way too expensive to use most of the time. So this can be
made with other flours, like Buckwheat, Millet or Rye flour. Wheat,
Rice and Maze are genetically denatured plants that we are addicted
to. Don't use them!
Most people use Tefflon pans to make these. But if you add enough flour to the batter and the oil in the pan is hot enough, then it may not stick. And if you still have problems of it sticking, add eggs just before cooking.
of your choice Do
be thicker than a crêpe, but not as thick as a traditional pancake.(see the video below)
Water, enough to make a thin batter.
liquid from ripe KimChi or bread
not much is needed.
in a warm place for a couple days. Until it is bubbling
with a strong but not bad odor.
into a hot oiled skillet (that has been seasoned) very thinly.
to make it not stick to the pan?
Indian method of making Dosai/Dosa. You can use any type of Griddle
such as non-stick, cast iron, stainless steel or even Hard Anodized.
The trick lies in treating the griddle with oil and regulating the
heat underneath. Take half Tsp of oil on a paper tissue/napkin, apply
a thin layer of oil by rubbing/applying the oily tissue on the warm
griddle. Now adjust the heat to medium high, (make sure that the
Griddle is not too hot at any stage while cooking) sprinkle some
water on the hot griddle, if the water evaporates instantly, it means
that the griddle is hot. Now reduce the heat of the stove/ heater and
pour the batter for the Crepe ( of any type/mix), it will never
The old way is to use a black clay plate
over a fire with a lot of oil built up on it. And wait till the oil smokes before adding the wet batter.