Thanks for posting Dan, as ever, very informative. I would prefer, however, the camera stays more on the food than your face - at times you are explaining techniques and instead of being able to see this we get to see you. This apart, excellent job. I love your 1st book.
I saw you on Keef Cooks, so I decided to checkout your videos! I make Indian food all the time, but I have made Naans.....I think I will give it a go now....thanks!
Is that your house kitchen or restaurant you have really some passion for making naan and chicken curry so nice baljit from USA leaned lot to make good naan from you
Well done dan...i tried this tonight and as you warned the dough was a nightmare 🤣🤣...but must say this recipe made absolutely gorgeous naan, the mrs said they were better than our local takeaway naan. Thank you👍👍👍
Sir , i watched your recipe today and couldn't resist to make it.. I tried and it turned into very delicious tasty naan . Tanks a lot for sharing such a perfect nàan recipe with us.
Hi dan or anyone else, ive bought a cast iron skillet , does it need to be seasoned before using as it describes in description cast iron should be seasoned and baked in oven before using to prevent rust but I was thinking if its seasoned it will create a non stick which I dont want
I have an Ooni pizza oven and since you are turning it over in the pan Im thinking the pizza oven would work great with no flipping. What temperature is your surface? Thanks for the video!
Great videos Dan and agreeing with Mr Law earlier can I also ask that the camera operator be reminded , to paraphrase the greatly missed genius that was Keith Floyd, this is a programme about food and the star of the programme is the food...we cannot learn if we cannot see what you're doing however inconsequential it might appear. Keep up the great work Dan, loving all the new videos except for the aforementioned gripe which was beginning to get to me so I had to say something!!
Dan I have used the recipe you published this year using self raising flour. No yeast. Silly question, if leaving for a good 24 hours or so, is it best results in fridge or shall I keep at room temp? Thanks
👍Love that u printed out the ingredients & gave us a recipe that a novice Baker already has in our kitchen.. BUT REPLACE THE CAMERA MAN. WE want to see the food & learn ur hands movements ,so we learn how to mix & handle the doe in every way . This camera person is to fixated on recording ur face . 😒 frustrating
Hey Dan great video, would it make any difference to use strong bread flour? Also surely the next book has got to be The Curry Guy Homestyle, or maybe The Curry Guy Authentic.
Hi Andy - Sorry for the late reply. I thought I wrote back to you already. You can use strong bread flour. It will be slightly different in flavour but it works great. I use it when I'm making naan pizzas. The next book, BTW is "The Curry Guy Veggie" and it's out in April 2019. All of the recipes in it are authentic. Then I'll definitely be doing another with homestyle curries. :-) Thanks.
I cant see the naan in progress, just the chef. That is not helpful. Every time i think I’m going to see the food the image goes right back to the man speaking.
@@DanToombs hi dan , ive bought a cast iron skillet, is it necessary to season with oil and bake for hour in oven? As it says to do to prevent rusting or will that create a non stick which I dont want as naan won't stick
Got a little seasick watching this, not gonna lie. :D Thankfully, the camera work has improved quite a bit in the meantime. I really appreciate your recipes btw.
The video is very bad. I can't see and understand what and how to do this. For example: I couldn't understand if you put the yeast and sugar in the water or just the yeast...?
Love your cook books, I have them both and I'll never buy a takeaway again now, but I have to agree with other comments...get a new camera person!! We all want to see what you're doing, not what you look like!
New to the channel so I watched the whole video before making a comment. As others have said the camera work is really bad. Given the teaching/presentation style the focus should be on the food 90 percent of the time. The only real time to see the person's face is the intro, when they make an important point, tell a related story (short), and when the video ends. If they want their face in the shot use wide shots to get them in frame along with the food. But, please stop moving around so much. Also why would the cook make the bread then place it on a counter covered in raw flour? Yes I know we are not eating it but, seems like a lack of basic sense. Again the recipe itself is not anything new but, seems solid and well thought out. Just work on the rest of the stuff mentioned and I am sure you will do well.
Would have liked to seen what was going on but your camera person was causing me to get motion sickness. Sorry, had to dislike and find another channel to watch. God bless you always.
