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Author Topic: Balti dish / bowl  (read 10,221 times)

AI Summary
The discussion revolves around the use of Balti dishes for cooking and serving Balti curries. Most participants advise against cooking directly in standard stainless steel Balti bowls due to their thinness and potential for heat damage, suggesting instead to cook in a wok and transfer the curry to warmed Balti dishes for serving. There is a consensus that while some recipes may suggest using Balti dishes for cooking, it is generally better to use them solely for presentation to maintain their condition.

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Offline floydmeddler

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Balti dish / bowl
« on: February 21, 2010, 09:22 PM »
After seeing it mentioned on this forum, I like the idea of cooking Balti curries in Balti dishes/bowls during the last stage of the process. What bowls do I need to go for? Presumably the standard stainless steel serving bowls are a no-no?

Cheers
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Offline Unclefrank

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Re: Balti dish / bowl
« Reply #1 on: February 21, 2010, 10:28 PM »
Hi floyd i use these http://www.catering-suppliers.com/product_pictures/1149757290.jpg
and these
http://www.horshamtandoori.com/cpanel/categoryimages/chi.jpg
Just make sure nobody picks these up,they should be very hot.
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Offline Stephen Lindsay

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Re: Balti dish / bowl
« Reply #2 on: February 21, 2010, 10:41 PM »
Hey Floyd

I have large and small ones but what I do is cook in my trusty old wok and use the balti dishes (warmed in hot water) for serving only as it keeps them good as new.
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Offline floydmeddler

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Re: Balti dish / bowl
« Reply #3 on: February 22, 2010, 07:37 PM »
Cheers folks. So, I can use stainless steel but they'll become heat damaged over time?

Many thanks
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Offline Razor

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Re: Balti dish / bowl
« Reply #4 on: February 22, 2010, 08:21 PM »
Hi floyd,

No, I wouldn't cook with them, they are way to thin, flimsy, just not right!  I would suggest the you follow Stephen's lead (mine too) and get yourself a wok, cook your dish, then transfer to your "hot" balti bowl.

Hopes this helps?

Ray
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Offline floydmeddler

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Re: Balti dish / bowl
« Reply #5 on: February 22, 2010, 08:41 PM »
Quote from: Razor on February 22, 2010, 08:21 PM
Hi floyd,

No, I wouldn't cook with them, they are way to thin, flimsy, just not right!  I would suggest the you follow Stephen's lead (mine too) and get yourself a wok, cook your dish, then transfer to your "hot" balti bowl.

Hopes this helps?

Ray

OK. Thanks.
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Offline Unclefrank

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Re: Balti dish / bowl
« Reply #6 on: February 22, 2010, 09:29 PM »
I dont actually cook my baltis in the dishes, i transfer the curry over into them when cooked,so when you present the dish to friends its sizzling hot in the dishes.
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Offline Stephen Lindsay

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Re: Balti dish / bowl
« Reply #7 on: February 22, 2010, 09:37 PM »
Quote from: floydmeddler on February 22, 2010, 07:37 PM
...I can use stainless steel but they'll become heat damaged over time?

Yup that's right Razor, Frank and Floyd are describing what I do - they will become heat damaged quickly.
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Offline chinois

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Re: Balti dish / bowl
« Reply #8 on: February 23, 2010, 12:30 PM »
I was looking at doing that too floyd. I think one place i know cooks their curries in the balti pans. I know most dont but the way the food was cooked into the sides of the pans and the presence of evaporation rings made it look like that.
I think it would be harder to cook in something that small though!

(i'm talking about cast iron, not stainless steel bcos that is a bad conductor of heat)


Balti dish / bowl
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Offline floydmeddler

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Re: Balti dish / bowl
« Reply #9 on: February 24, 2010, 09:03 PM »
I read a recipe on this site and the directions said to put a little oil and garlic into a balti dish and fry for a min before adding the cooked curry. This is what got me interested. Not sure what the link is now though.
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