Needs Pictures: 0
Picture(s) thanks: 0
Results 1 to 14 of 14
Thread: Damper
-
16th January 2020, 04:45 PM #1
Damper
4 cups self raising flour
1 teaspoon salt
20g melted butter
1 cup milk
1/2 cup water
220 degrees @ 25 mins
180 degrees @ 10 min
damper.jpg
-
16th January 2020 04:45 PM # ADSGoogle Adsense Advertisement
- Join Date
- Always
- Location
- Advertising world
- Posts
- Many
-
16th January 2020, 09:18 PM #2GOLD MEMBER
- Join Date
- Mar 2018
- Location
- Sydney
- Posts
- 1,166
is that "followed by 10@180" ?
-
16th January 2020, 10:20 PM #3
-
16th January 2020, 10:37 PM #4Senior Member
- Join Date
- Nov 2016
- Location
- USA, Indiana, West Lafayette
- Posts
- 188
That looks good.
Wikipedia told me what it is but not how it's served. Warm with butter? Dipped in honey? Toasted with garlic and olive oil?
Around here we would probably just smother it in sausage gravy.Dave
-
16th January 2020, 11:54 PM #5
-
17th January 2020, 02:25 AM #6Senior Member
- Join Date
- Nov 2016
- Location
- USA, Indiana, West Lafayette
- Posts
- 188
First I've heard of Golden Syrup. So, another Wikipedia adventure.
From this Wikipedia article:
In 1883, Charles Eastick, an English chemist at the Abram Lyle & Sons (now part of Tate & Lyle) refinery in Plaistow, east London, further formulated how sugar could be refined to make a preserve and sweetener for cooking, bringing it to its current recipe. Charles and his brother John Joseph Eastick experimented with the refining process, of the bitter molasses-brown treacle—hitherto a waste by-product of sugar refining—into an eminently palatable syrup with the viscosity, hue, and sweetness of honey.[3] The resulting product was marketed commercially in 1885 as "golden syrup".[4] The name "golden syrup" in connection with molasses had occurred, however, as early as 1840 in an Adelaide newspaper, the South Australian.
So the Australian connection is interesting but what caught my attention was the mention of Tate & Lyle. I live in the USA Midwest, the Cornbelt, and there's a large Tate & Lyle corn processing plant a few miles from my house. Small world.Dave
-
17th January 2020, 07:26 AM #7GOLD MEMBER
- Join Date
- Apr 2018
- Location
- Nsw
- Age
- 64
- Posts
- 1,361
Done in a camp oven on a fire is even better
-
17th January 2020, 12:26 PM #8.
- Join Date
- Feb 2006
- Location
- Perth
- Posts
- 27,790
SWMBO has done a very similar version in our camp oven with black olives and garlic.
The smoke imparts an interesting added flavour.
Camp.jpg
-
17th January 2020, 12:59 PM #9
Dave, originally damper was a blob of dough buried in the ashes of a camp fire, from the days when it was a comfort to pull up a log and pretty much spoon your food straight out of the billy. (If you had a spoon.)
I still prefer it cooked that way, along with a spud or two. One quickly learns to not eat the 'crunchy bits.'
How and what you eat it with, well... that depends on what you have packed in your matilda. Dunk it in baked beans? Use it as a trencher for stew? Whatever.
After a long day, it's all good tucker.
- Andy Mc
-
20th January 2020, 04:31 PM #10rrich Guest
I am not skilled in the kitchen so please be gentle with me.
The ingredient measurements seem to be in Imperial.
The temperatures seem to be low for this non chef. Are the temperatures Celsius?
Just wondering.
-
20th January 2020, 06:00 PM #11GOLD MEMBER
- Join Date
- Mar 2018
- Location
- Sydney
- Posts
- 1,166
cups and grams ---- yep, metric
And yes, C, again, metric. All expected on the aussie WWFs
-
21st January 2020, 08:06 AM #12
-
21st January 2020, 08:46 AM #13GOLD MEMBER
- Join Date
- Mar 2018
- Location
- Sydney
- Posts
- 1,166
Ten times easier i can see, but twelve times easier? I'm just not sure
-
21st January 2020, 08:54 PM #14
Traditional damper is done in foil or camp oven in the camp fire. No thermometer or thermostat.
While I say camp fire, it is more hot coals than fire.
Similar Threads
-
Damper
By williampp in forum COOKINGReplies: 4Last Post: 14th February 2010, 06:54 PM -
Damper - for Australia Day
By Buzza in forum COOKINGReplies: 0Last Post: 24th January 2009, 10:21 PM