Help - How was that samosa corrected?

Page

Next Last

BullsEye777

@BullsEye777

Sparkler

+ 3

Posted: 10 years ago

How did Nikita/Vijay manage to correct those samosas.. As far as I could see/hear, one round of frying of c120 had already been done and remaining filled and ready for frying..

Quote

Frequent Posters

dewdrop_15

@dewdrop_15

Navigator

Posted: 10 years ago

They were first cooking it at low temprature but later increased the heat and cooked them on high temperature so they were able to fry them without breaking,

Quote

Looks like you are new here. Register for free, learn and contribute.

BullsEye777

@BullsEye777

Sparkler

+ 3

Posted: 10 years ago

^Ah... Thank you.. So they didn't have to add potato or bread crumbs as binders as the judges suggested... I heard Vijay say something about the leaking but could not understand..

Quote

cuteheena

@cuteheena

Navigator

Posted: 10 years ago

Originally posted by: dewdrop_15
They were first cooking it at low temprature but later increased the heat and cooked them on high temperature so they were able to fry them without breaking,

but what about feeling inside the sambosa it was empty how the filled it

Quote

Gamayun

@Minionite

Channel Moderator

+ 53

Posted: 10 years ago

^ Actually the filling wasn't empty. What happened is when they cooked the samosas at low they became bigger and thus the filling wasn't enough. When they were cooked at high, the samosas didn't become bigger so the filling was fine.

And from what I understood they hadn't actually fried 120, but simply had made them ready for frying. They were worried about how to fix it when Vijay suggested frying on high so that the samosas didn't expand.

Quote

sanakhan4

@sanakhan4

Dazzler

Posted: 10 years ago

frying on low heat will melt the cheese and that why they were hollow from inside. if you fry on high heat cheese wont melt and keep its original shape.

yeh thi cooking tip of the day 😉😆

Quote

BullsEye777

@BullsEye777

Sparkler

+ 3

Posted: 10 years ago

Thank you for the explanations and 'nuska's 😊

Quote

tulipbaby53

@tulipbaby53

Trailblazer

+ 2

Posted: 10 years ago

Originally posted by: sanakhan4
frying on low heat will melt the cheese and that why they were hollow from inside. if you fry on high heat cheese wont melt and keep its original shape.
yeh thi cooking tip of the day 😉😆

@ BOLD: Cute...😆

Also, thank you for the tip. I also did not know that cooking cheese on high will help keep it's shape. I know if you have to fry cheese, it's recommended to freeze it, but it's nice to know if you're in bind, you can just cook it on a higher heat.

Quote

xBabyAngelx

@xBabyAngelx

Dazzler

+ 2

Posted: 10 years ago

Originally posted by: sanakhan4
frying on low heat will melt the cheese and that why they were hollow from inside. if you fry on high heat cheese wont melt and keep its original shape.
yeh thi cooking tip of the day 😉😆

You are right dear😆

Quote

sanakhan4

@sanakhan4

Dazzler

Posted: 10 years ago

#10

Originally posted by: tulipbaby53

@ BOLD: Cute...😆

Also, thank you for the tip. I also did not know that cooking cheese on high will help keep it's shape. I know if you have to fry cheese, it's recommended to freeze it, but it's nice to know if you're in bind, you can just cook it on a higher heat.

Thank you,

Vijay knew that since he is professional and experienced cook, plus he probably has experienced situations where some is going bad in dhaba and they have to fix is on fly.

Example If I had put salt in kheer and milk has split, I would use it as paneer and made pakora and called it rice paneer pakora.