Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: john the man on February 03, 2014, 10:35 PM
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I've been watching many videos on here, nearly everyone are using steel pans and spoons for their currys??..
Is there a different taste when you use these??..
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My impression is that most use aluminium (pans, that is; I have never paid much attention to the spoons, but I would expect them to be of steel). For myself, I have used aluminium (plain and non-stick), stainless steel (ditto), iron (ditto) and ordinary steel pans (with nylon and/or wooden spatulae), and have not been able to detect any significant effect on the flavour. At the moment I am using an extremely cheap non-stick mini-wok made of iron, and the results I am achieving in that are indistinguishable from the effects I have achieved in implements made of other materials. The great advantage of the mini-wok is that, having high sides, it much reduces the splashing and spattering that is normally the bane of curry cookery.
** Phil.
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I agree with Phil, the issue about pans is verging on folklore, use what you feel comfortable with.
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Same here.
I would suggest that those who post videos want it to look like a TA, which is fair enough. There may be something in the fact that those ally pans are useful for generating a lot of heat...quickly. This is essential if working in a restaurant/TA to get the dishes to customers quickly. But I don't work there, nor do I ever want to, so I have to find other methods to achieve the same end result (example.....I don't have a tandoor but can now produce restaurant quality naan breads).
So for the home enthusiast, an ally pan might be useful if cooking for one. I always cook for 3 or 4 so need a bigger pan. Chef spoons, in my opinion, are just pretentious for the home cook.......or am I just being cynical?
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thanks all I'm just going to stick to my non stick pan??..thanks