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Erin
Joined: 18 Oct 2004
Posts: 1654
Location: Within view of Elliot Bay, The Olympics and every ship in the Sound
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 Posted: Mon Apr 06, 2009 9:05 pm Post subject: Papad Kharo |
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Hi all, I am hoping there is someone out there in Chocolate and Zucchini land that can help me with my little mystery. Does anyone know what papad kharo is?
I was on a new ingredient jag at Patel Bros. a while ago and in my haze of culinary wonder I picked up a bag of papad kharo and I can't figure out what the heck it is. I can't find any real info about it on the internet aside from recipes containing it. I was looking at BurntLumpia.com earlier and found that agar-agar looks incredibly similar and was thinking this could be another name for it. Any thoughts?
http://burntlumpia.typepad.com/burnt_lumpia/2009/04/a-shot-of-gulaman.html#more
I've been looking for agar-agar in stores here for ages and can't find it. Can anyone help with that too?
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"It's watery....and yet there's a smack of ham."
"It's hot ham water." |
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nima
Joined: 28 Nov 2005
Posts: 93
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| Posted: Tue Apr 07, 2009 8:26 am Post subject: |
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Erin, I'm not sure, but I think it is baking soda!
nima |
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nima
Joined: 28 Nov 2005
Posts: 93
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| Posted: Tue Apr 07, 2009 8:29 am Post subject: |
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| Agar agar comes either in delicate white flakes or in long noodle-like strands that my mother calls "China grass." You should be able to find it that in Asian grocery stores too... |
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Erin
Joined: 18 Oct 2004
Posts: 1654
Location: Within view of Elliot Bay, The Olympics and every ship in the Sound
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| Posted: Tue Apr 07, 2009 5:42 pm Post subject: |
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Nima,
I think I'll have to be brave and open it up. I mostly just stare at it and give it a shake now and again. It doesn't look like baking soda, but hey you never know! Thanks, I'll give it a try.
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"It's watery....and yet there's a smack of ham."
"It's hot ham water." |
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Griffin
Joined: 09 Jun 2006
Posts: 932
Location: England
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| Posted: Tue Apr 07, 2009 9:14 pm Post subject: |
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Erin, I found this:
| Quote: | | The papad khar is an essential and vital ingredient in papad making, and contributes to organoleptic quality in terms of crispness and expansion of fried papads. However, the quality of papad khar varies from one geographical region to another, causing widespread problems in standardization. This work aims at developing a 2:1 combination of sodium carbonate:sodium bicarbonate as a papad khar substitute for papads in terms of fried papad quality, and the post-frying quality of the oil. Results indicate the substitute to be effective at 1%. However, analysis of the fried oil quality indicates that it is effective for up to two frying cycles. |
at: [/url]http://www.cababstractsplus.org/abstracts/Abstract.aspx?AcNo=20053021694[url]
So, Nima was closest!
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Erin
Joined: 18 Oct 2004
Posts: 1654
Location: Within view of Elliot Bay, The Olympics and every ship in the Sound
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| Posted: Wed Apr 08, 2009 5:49 pm Post subject: |
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Gracias Senor Griffin!
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"It's watery....and yet there's a smack of ham."
"It's hot ham water." |
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