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Author Topic: Bir chef techniques  (read 6,024 times)

AI Summary
The discussion centers around techniques learned from a chef specializing in biryani-style curries, emphasizing the importance of cooking spices like turmeric for longer periods to avoid raw flavors. The original poster shares insights about the chef's method of using multiple pans and cooking lamb in oil to enhance the flavor of the dishes. Community members express interest in learning more about specific recipes and techniques, particularly regarding the timing of adding spices, but no definitive recipes or methods are provided in the replies.

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Offline bobbybouchet08

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Bir chef techniques
« on: January 08, 2013, 06:23 PM »
Yes people. I recently had a bir chef cooking some real badboy curries in my house with my stuff. All the hype abot not being able to re-produce bir curries at home is bull-snish. He gave me a few big tips.
First, he doesnt use a mix powder as such, as spices have different cooking times.
The big emphasis was on turmeric. He said that turmeric takes really long to cook properly and was probably the reason my curries taste like raw spices.
He started a sauce off by cooking fresh tomatoes and some onions in oil and water and turmeric. He had 5 different pans on he go at once and never gave me a recipe as such. I followed as best as i could.
He confirmed my theory where he cooked the lamb in lots and lots of oil with a few spices. Not sure what exactly as he had put them in before I even saw. To them it is just everyday business. To us it is a big secret as such. Really it aint about what its about how.
Turmeric needs to be cooked the longest, where as chilli powder the least. The slight language barrier made it not so easy as it was a lot to take in.
The lamb dish full of oil was scooped to use the oil in the other dishes and start the gravy.
There probably is a million different birs all with different techs. This is just one who gave me some inside info which i had never heard before.
Try some different things people. See how it works.
More to come when I talk to him next yeh.
Sweet
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Offline haldi

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Re: Bir chef techniques
« Reply #1 on: January 08, 2013, 06:33 PM »
Hi Bobby
Very interesting stuff
Can you elaborate on  recipes for a base and curry?
A lot of us have tried many different things, but this would be most informative
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Offline ELW

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Re: Bir chef techniques
« Reply #2 on: January 08, 2013, 06:39 PM »
Hi bobby, looking forward to hearing more on this if possible. Where abouts in the country are you?

Regards
ELW
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Offline RubyDoo

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Re: Bir chef techniques
« Reply #3 on: January 08, 2013, 06:39 PM »
Certainly watching this one with interest  ;)
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Offline bigboaby1

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Re: Bir chef techniques
« Reply #4 on: January 09, 2013, 11:12 AM »
Hi ELW did you get my updated recipe with method etc


I work in Taste of India Glasgow bargeddie
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Offline Salvador Dhali

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Re: Bir chef techniques
« Reply #5 on: January 09, 2013, 12:32 PM »
Thanks for this BB8. Most interesting - particularly with regard to the time factor when cooking different spices.

While I've come across this from chefs who practice more traditional Indian cuisine, who add individual spices separately and at different stages to create a 'layering' of flavours, BIR dishes are prepared so quickly that I hadn't considered it would make any difference.

Thinking aloud here, the average BIR curry takes around 8 minutes from start to finish. This really isn't very long at all to cook any of the spices, but while I'm not sure it will really make any difference if you put all the spices in at the same time or not, as always I'll keep an open mind and give it a try. 

Looking forward to more info as and when you get it!
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Offline Peripatetic Phil

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Re: Bir chef techniques
« Reply #6 on: January 09, 2013, 08:17 PM »
Quote from: bigboaby1 on January 09, 2013, 11:12 AM
I work in Taste of India Glasgow bargeddie

I've been worrying about this ever since you posted it, and decided it was time to conduct some research . . .   I now see that you work in B
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