Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => Topic started by: h4ppy-chris on November 18, 2012, 05:45 PM
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If you have read my posts you know i am a messer and just have to get there get it right!
Well my curry's have been good but just not on the money till today :D
So made a different base like CT's and made a madras, nope still not there.
So made a different mix powder dips one, nope still not there.
Ok cook it like dip does in the vids, chuck it all in the pan and cook nope.
Now i have 2 madras curry's both taste different but they are just not on the money.
I did a blind taste test on the wife dips all in the pan come out on top.
So i am sat here thinking what the heck is it that's missing. I turned to the wife and say's the only thing the TA does different
than me is have a hotter stove than me.
Would having more heat change the flavor? how can it? only one way to find out.
So out to the shed to make a very make shift hot jet burner. Time to test thing out, all in the pan for a dips madras.
3 minutes later it's ready and when it was cooking i smelt the smell i had smelt at the TA.
Jackpot The taste it's there oh my god i have done it.
Ok lets try a bhuna dips way, omg that smell when it's cooking and the TA taste is there.
All this time and it's all about PUT A LOT OF HEAT UNDER IT.
This is the bhuna cooking.
(http://farm9.staticflickr.com/8058/8195949597_b0c8644c51_c.jpg)
finished curry :)
(http://farm9.staticflickr.com/8063/8199226913_4b13a1f16b_c.jpg)
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Jackpot The taste it's there oh my (moderated) god i have done it.
All this time and it's all about PUT A LOT OF HEAT UNDER IT.
(http://farm9.staticflickr.com/8058/8195949597_b0c8644c51_c.jpg)
8) 8) 8) Congratulations on your eureka moment there Chris. Does that mean you'll be cooking your curries in the shed from now on??? :D And what is that improvised burner??
There has been much discussion about the heat needed to provide the BIR taste and smell. There are many threads that discuss it. ELWs threads immediately spring to mind.
But then i read about curries which have the BIR taste and smell but which are cooked slowly and not on a heat equivalent to that expelled by rocket, emin-j is the originator i think, . Both Haldi and Jerry M have industrial stoves and whilst they agree heat is a contributing factor, for them it still does not totally provide the answer. Basically, i think we're all looking for the same thing, a BIR curry but our yardsticks are all a bit different when it comes to actually measuring it against what we're aiming to replicate from our local BIR and TA as well as our expectations.
Having said that, it's great you have achieved your personal goal. But do keep us posted on any further developments and keep then videos coming.
EDIT - Next weekend the electric is going on full blast, which i have never done before when cooking BIR and i will give it a go and see what the results are like. Tonight i have something else i want to try ;)
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How did you make your burner ? Here in Ireland we have to use bottled gas & there's very little heat from it.
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CH I have resisted the nuclear blast so far, not least due to having an electric hob and the difficulties associated with containing curry splatter on full heat. I have toyed with the idea of getting a separate burner which runs on a gas bottle but haven't got round to it. I'd like to hear how you approach this using an electric heat source.
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I always cook on full heat on my electric hob and I use the halogen ring, which is 2.5kW from memory. I give the pan and hob ring two mins on full heat to preheat before adding G&G paste. I think allowing the base sauce to catch a little is important to the flavour of the curry and for that you need a high hob heat, a plain aluminium pan and also in the later stages of cooking it helps not to stir too often.
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8) 8) 8) Congratulations on your eureka moment there Chris. Does that mean you'll be cooking your curries in the shed from now on??? :D And what is that improvised burner??
EDIT - Next weekend the electric is going on full blast, which i have never done before when cooking BIR and i will give it a go and see what the results are like. Tonight i have something else i want to try ;)
I will be in the shed making something to go in the house to give me that heat :)
"improvised burner" propane burner for melting tar for roofs and a shopping basket turned upside down (patent pending )
"Next weekend the electric is going on full blast" let it rip mate and accept the mess i hope it gets up to the temp i got.
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CH I have resisted the nuclear blast so far, not least due to having an electric hob and the difficulties associated with containing curry splatter on full heat. I have toyed with the idea of getting a separate burner which runs on a gas bottle but haven't got round to it. I'd like to hear how you approach this using an electric heat source.
accept the mess and enjoy the taste your worth it.
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CH I have resisted the nuclear blast so far, not least due to having an electric hob and the difficulties associated with containing curry splatter on full heat. I have toyed with the idea of getting a separate burner which runs on a gas bottle but haven't got round to it. I'd like to hear how you approach this using an electric heat source.
For the same reasons as yourself SL I have resisted the temptation. I do have one of those small gas portable jobbies just like Salvador Dhali's. Have yet to use it. But next Saturday I will turn the heat up full and clear the mess up afterwards just to see whether there is any great improvement. Just need to decide on which recipe to use ??? Then i'll try this little portable thing to see if there's any further improvement. At least i'll get some flames :o ;D
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I always cook on full heat on my electric hob and I use the halogen ring, which is 2.5kW from memory. I give the pan and hob ring two mins on full heat to preheat before adding G&G paste. I think allowing the base sauce to catch a little is important to the flavour of the curry and for that you need a high hob heat, a plain aluminium pan and also in the later stages of cooking it helps not to stir too often.
As you can see from the pic i got it hot, but the mad thing is cold pan and every thing chucked in 3 minutes later curry with the taste and smell (http://r22.imgfast.net/users/2213/39/05/09/smiles/148157.gif)
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I always cook on full heat on my electric hob and I use the halogen ring, which is 2.5kW from memory. I give the pan and hob ring two mins on full heat to preheat before adding G&G paste. I think allowing the base sauce to catch a little is important to the flavour of the curry and for that you need a high hob heat, a plain aluminium pan and also in the later stages of cooking it helps not to stir too often.
Not sure what the heat output is of my hotplates ??? I have nothing to lose by giving this a go other than the bloody mess to clear up afterwards >:( My pans are black iron and i manage to get a bit of "catching" currently with setting up half way. God only knows what's going to happen when i turn the puppy up to full blast :o :o ::) If i have to scour the pan afterwards I will not be a happy bunny and will be blaming you lot >:( ;D ;D
I don't think my electric hob or for that matter and industrial stove will generate or match the heat output of that the burner of yours. Hardly surprising if its main use is to melt pitch :o :o ;D
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The taste it's there oh my (moderated) god i have done it.
I'm pleased to hear of your success but could you please watch your language. Four letter words, derivatives and thinly disguised versions are not allowed on this forum.
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I always cook on full heat on my electric hob and I use the halogen ring, which is 2.5kW from memory. I give the pan and hob ring two mins on full heat to preheat before adding G&G paste. I think allowing the base sauce to catch a little is important to the flavour of the curry and for that you need a high hob heat, a plain aluminium pan and also in the later stages of cooking it helps not to stir too often.
Not sure what the heat output is of my hotplates ??? I have nothing to lose by giving this a go other than the bloody mess to clear up afterwards >:( My pans are black iron and i manage to get a bit of "catching" currently with setting up half way. God only knows what's going to happen when i turn the puppy up to full blast :o :o ::) If i have to scour the pan afterwards I will not be a happy bunny and will be blaming you lot >:( ;D ;D
I don't think my electric hob or for that matter and industrial stove will generate or match the heat output of that the burner of yours. Hardly surprising if its main use is to melt pitch :o :o ;D
As it was cooking i did think at one point i hope my pan don't melt, but not one burn mark on the inside or out :)
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The taste it's there oh my (moderated) god i have done it.
I'm pleased to hear of your success but could you please watch your language. Four letter words, derivatives and thinly disguised versions are not allowed on this forum.
i have modded it now :P thanks for pointing it out.
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How did you make your burner ? Here in Ireland we have to use bottled gas & there's very little heat from it.
sorry pauly i missed your post. you can buy a variable regulator, so you can let more gas though and make it hotter ;)
like this one http://www.ebay.co.uk/itm/PROPANE-BUTANE-CALOR-GAS-REGULATOR-0-5-4-bar-/320706378079?pt=UK_DIY_Materials_Plumbing_MJ&hash=item4aab96f95f (http://www.ebay.co.uk/itm/PROPANE-BUTANE-CALOR-GAS-REGULATOR-0-5-4-bar-/320706378079?pt=UK_DIY_Materials_Plumbing_MJ&hash=item4aab96f95f)
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now add finished curry pic to post one.
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h4ppy-chris,
well pleased you've found the connection to the smell.
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h4ppy-chris,
well pleased you've found the connection to the smell.
Thanks Jerry, i have to tell you it as blown my mind how the heat can change a curry so much.
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I've been thinking about the heat factor recently, especially as I'm cooking on electric and the heat is just not as intense as a decent gas burner. Three things I have done which have really helped get "that" taste:
1) added some jaggery sugar with the spices, as sugar helps to raise the temperature
2) added my ingredients in stages, so not to overload the pan and reduce the heat
3) once all gravy added, in stages, just let it blast on full and not been tempted to touch it until ready, I found it really caught on the bottom, but no burning at all, just a fantastic BIR taste.
Hope this helps others who are not lucky enough to be "cooking on gas" or a shopping trolley for that matter!
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I've been thinking about the heat factor recently, especially as I'm cooking on electric and the heat is just not as intense as a decent gas burner. Three things I have done which have really helped get "that" taste:
1) added some jaggery sugar with the spices, as sugar helps to raise the temperature
2) added my ingredients in stages, so not to overload the pan and reduce the heat
3) once all gravy added, in stages, just let it blast on full and not been tempted to touch it until ready, I found it really caught on the bottom, but no burning at all, just a fantastic BIR taste.
Hope this helps others who are not lucky enough to be "cooking on gas" or a shopping trolley for that matter!
Interesting, is there a reference for [1]?
Also, you can try 2 other tricks which have been discussed previously:
1. Foil around your pan
2. Add anything new in the emptiest part.
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Interesting, is there a reference for [1]?
It is briefly explained here (http://home.earthlink.net/~astrology/fud.htm), Goncalo :
Water (and milk) boil at 212 degrees F (100 degrees C) at sea level, but the sugar changes that. In general, a solid dissolved in a liquid makes it harder for the liquid molecules to escape. Consequently, the solution has to be hotter for the liquid molecules to get away at the same rate, and the boiling point rises.
In our fudge, the rise in boiling temperature is an exact function of the amount of sugar in the solution. Consequently, we can use the temperature of the boiling syrup to tell when enough water has boiled away to give the syrup the right ratio of sugar to water. For fudge and similar creamy candies, the syrup should boil at a temperature 26 degrees F (14 degrees C) hotter than the boiling point of plain water. When it reaches that heat, some of the initial water in the syrup has now boiled away. Because the sugar couldn't dissolve completely until the mixture was near boiling, the syrup reaches saturation very soon after it starts to cool. If you've done everything right, however, sugar does not come back out of solution. Instead, the syrup continues to cool as a supersaturated solution. The solid phase -- in this case, sugar -- cannot start to crystallize without something to serve as a pattern, or nucleus. You don't let a crystal get in the mix. Like off the edges of the pan. If a single sugar crystal is present, the syrup will start to crystallize, the crystals will grow steadily as the syrup continues to cool, and the result will be very grainy fudge.
** Phil.
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Interesting, thanks for snippet Phil!
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Its my first post so be gentle and I know this is an old topic but unfortunately it's only one from the top :( I can concur I cook much better tasting curries using exactly the same method and ingreadiants
when I use the side burner on my BBQ as opposed to my horrible electirc hob :)