Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: noble ox on September 12, 2014, 05:39 PM
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Over the years I have noticed mix powder taking over from adding spices individually as needed for each
curry which make them as the original recipe dictates
In all my currys its the adding as requested by recipes that work better
When all currys have the same mix of spices blandness evolves. A bit of a backward step IMO
It seems to of only occurred in the last 20 years or so
I am asking so as I and all can learn a little more :D
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Why ? Oddly enough, for exactly the same reasons as recycling previously recycled dross : laziness and ignorance. Why bother to learn about exactly what each spice can add to a dish when you can just copy whatever the previous chef used to put in his mix powder, leave out a few of the more expensive or hard-to-source ingredients, then sell the resulting "curry" for more than he did to non-discerning punters who have already nuked their taste bugs with six pints of King Cobra.
Also (to be fair to the odd chef who does care about quality, and as later contributors have pointed out), it is far easier to get an accurate blend by weight when you are measuring in spoonsful than when you are measuring in milligrammes in the context of a commercial kitchen.
** Phil.
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Surely it's because they make X-amount of curries a night and so save time. Easier to do in bulk. LIke garlic paste (e.g.). Strictly, us at home don't have that excuse.
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I was watching a Indian chef talking about his hatred for 'Madras' curry powder, agueing that it made all dishes taste the same, this was an indian chef in India cooking traditional style recipes. He prefered to add his own ground spices in the proportions he decided. I usually cook like this, blending a small quantity of spices when making larger quantities.
However, cooking small BIR style portions, it's difficult to measure out smaller quantities of lesser used spices. I believe this is given as one of the reason why it's accepted practice that 'mix' powders be made of a high percentage of curry powder. Pretty convenient in a lot of takeaways too.
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It seems to me that mix powder is curry powder with additions making another curry powder
I guess it works in Birs where the chef was the delivery driver (as the chef was drunk) I discovered on 1 occasion.
Members here in their recipes are mostly using mix powders which arrests our learning of how different spices go together to make different dishes
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Mix powder because it's fast BIR! But there would be nothing to stop anyone making many different mix powders, use as u wish to flavour different dishes if you prefer this way of cooking.
The great thing about cooking is it's up to you to decide the outcome. ;)
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Members here in their recipes are mostly using mix powders which arrests our learning of how different spices go together to make different dishes
How would you go about getting a Tsp of 'mix' powder using individual spices?
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LC
I don't buy the speed theory as I have seen good chefs use 7 spices quicker than most could get a lid of the mix spice container
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Fried
Do you really think that a Bir chef only uses a teaspoon of spice ?
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Do you think they cook individual portions?
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I was talking about the home enthusiast making one portion meals, which as I'm led to believe is what 'most' BIRs do.
I have no knowledge of what BIR chefs do, as I've never been in a kitchen, my only info comes from the net.
I was asking you a question, which genuinly has interested me since I start cooking BIR style, so if you could just answer the question with your thoughts I'd be delighted.
I've often thought about making a basic curry just using coriander or just cumin or 50/50 and so on just to see how the finished result differs.
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I've often thought about making a basic curry just using coriander or just cumin or 50/50 and so on just to see how the finished result differs.
I think that that is one of the most useful experiments that an aspiring BIR chef could carry out. Although I would start with just turmeric, rather than just coriander.
** Phil.
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True, also doing standard recipes without Tumeric give interesting results too.
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Fried
Most Birs make portions as and when needed,Check out
Als kitchen on you tube and watch his and the use of spices in the vindaloo I don't know how to do the links
I could not make a curry with 1 teaspoon of spices
Check out some videos of currys being cooked
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Yes but in individual portions, regardless of other spices like chilli, the mix powder is rarely (if ever- can't think of one on this forum?) more than a tablespoon, which would still be small amounts of eight (say) different spices :)
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Again I'm going to ask, what your thoughts are on the subject?
I thought you wanted to talk about mix powder, How much spice do you put in a single portion? Not including chilli powder.
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Fried
For example in a vindaloo 1 1/2 teaspoons Garam masala 1 teaspoon Methi 1/2 teaspoon turmeric 2 teaspoon coriander powder 1 teaspoon cumin
This is not a full recipe but an example of the spices I would use
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So, wouldn't it be easier to make a mix powder in those proportions, if you worked in a takeaway, rather than having to add lots of different spices.
What I find interesting is how high your proportion of GM is in comparison with most recipes I've ever seen ( this is not a criticism by the way, I love the 'traditional' aromatic taste and do the same), and if 'good' restaurants use different mix powders depending on the recipes they're cooking.
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Fried
That's a good idea 277 tins of mix powderin a Bir
I like gm in vindaloo but its not a gm most would use only 4 spices in it for Vindaloo 4 me
This is an example of using different spices rather than the hundreds of mix powders- that- everyone- must -have- to- be -in- the- in -gang
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I use generally 1 part cumin, 1 part coriander, 1 part fenugreek, 1/2 part GM in most curries (red ones mostly)
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I use generally 1 part cumin, 1 part coriander, 1 part fenugreek, 1/2 part GM in most curries (red ones mostly)
Even if the recipe states to use a given amount of MIX powder?
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How would you go about getting a Tsp of 'mix' powder using individual spices?
I have a digital spoon scale. 1 Tablespoon in size that can be set to Metric or Imperial and is accurate to 0.1 gram or thousandths of an ounce and will measure up to 300.0 g or 11.000 oz (why I don't know, since lead is rarely used in many kitchens). It has "Tare" and "Hold" functions so as long as I knew the proportional spice ratios and individual densities, I could make a tsp of mix quite easily. This sounds difficult but really it isn't.
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How would you go about getting a Tsp of 'mix' powder using individual spices?
I have a digital spoon scale. 1 Tablespoon in size that can be set to Metric or Imperial and is accurate to 0.1 gram or thousandths of an ounce and will measure up to 300.0 g or 11.000 oz (why I don't know, since lead is rarely used in many kitchens). It has "Tare" and "Hold" functions so as long as I knew the proportional spice ratios and individual densities, I could make a tsp of mix quite easily. This sounds difficult but really it isn't.
Not how . but why : )
/unqwoate
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fried asked how? I know what you mean but I answered his question. ;D
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fried asked how? I know what you mean but I answered his question. ;D
You'll do for now, but 100% factual is entry level on this forum Livo :D
Regards
ELW
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One of my favourite measurements is "half a poofteenth". A Poofteenth being defined as somewhere between nothing and a shitload.
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For example in a vindaloo 1 1/2 teaspoons Garam masala 1 teaspoon Methi 1/2 teaspoon turmeric
Noble Ox, wouldn't you find all you taste here is Garam Masala? I mix up mu own GM and it's strong, I would never consider using 11/2 teaspoons of it in a curry as it's all I would taste.
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LC
No 3/4 of a teaspoon is Tellycherry pepper and with 2 tablespoons of 130k shu cayenne The GM is subdued to say the least :D
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I use generally 1 part cumin, 1 part coriander, 1 part fenugreek, 1/2 part GM in most curries (red ones mostly)
Even if the recipe states to use a given amount of MIX powder?
That is my mix powder ???
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Do many proper Birs use mix powder? as it seems to appear more in recipes on forums and you tube etc
copy cat cooking just look at all the mix powders on this site
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1 1/2 teaspoons Garam masala 1 teaspoon Methi 1/2 teaspoon turmeric 2 teaspoon coriander powder 1 teaspoon cumin
This is not a full recipe but an example of the spices I would use
5 tsp of powders, and then the chilli powder on top? sounds a lot to me. With a heavily spiced base I might use 1 tsp of spice mix, with a lightly spiced base I might use 2 tsp.
Regards
Mick
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Do many proper Birs use mix powder? as it seems to appear more in recipes on forums and you tube etc
copy cat cooking just look at all the mix powders on this site
If you knew the first thing about BIR you wouldn't have to ask the question. Your habit of talking down to people doesn't sit well with your ignorance of the subject at hand.
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/unqwoate
ELW - did you push the 'post' button by mistake?
Should I remove that post?
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DB
If you knew the first thing about BIR you wouldn't have to ask the question. Your habit of talking down to people doesn't sit well with your ignorance of the subject at hand.
What shame you misunderstood my question , I suppose it takes all sorts to make the world ::)
What a shame you misunderstood my posts
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/unqwoate
ELW - did you push the 'post' button by mistake?
Should I remove that post?
No keep that post George, it's one of my best
ELW
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How would you go about getting a Tsp of 'mix' powder using individual spices?
I have a digital spoon scale. 1 Tablespoon in size that can be set to Metric or Imperial and is accurate to 0.1 gram or thousandths of an ounce and will measure up to 300.0 g or 11.000 oz (why I don't know, since lead is rarely used in many kitchens). It has "Tare" and "Hold" functions so as long as I knew the proportional spice ratios and individual densities, I could make a tsp of mix quite easily. This sounds difficult but really it isn't.
Where did you get it? I want one for Christmas.
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Or you could make a larger amount of mix powder and use a tsp of it?
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Don't talk crazy Garp!
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Where did you get it? I want one for Christmas.
I got it for Christmas.
But here it is http://www.ebay.com.au/itm/Digital-300-x-0-1g-Gram-Grain-Carat-Ounce-Spoon-Kitchen-Seasoning-Weight-Scale-/181010938234?pt=AU_Kitchen_Scales&hash=item2a2517b97a (http://www.ebay.com.au/itm/Digital-300-x-0-1g-Gram-Grain-Carat-Ounce-Spoon-Kitchen-Seasoning-Weight-Scale-/181010938234?pt=AU_Kitchen_Scales&hash=item2a2517b97a)
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Or you could make a larger amount of mix powder and use a tsp of it?
;D ;D Now wouldn't that be a little too simple Garp
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I always do things simply, Dave, and always the voice of reason :)
Nice to see you putting in appearance again btw stranger :)
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But here it is http://www.ebay.com.au/itm/Digital-300-x-0-1g-Gram-Grain-Carat-Ounce-Spoon-Kitchen-Seasoning-Weight-Scale-/181010938234?pt=AU_Kitchen_Scales&hash=item2a2517b97a (http://www.ebay.com.au/itm/Digital-300-x-0-1g-Gram-Grain-Carat-Ounce-Spoon-Kitchen-Seasoning-Weight-Scale-/181010938234?pt=AU_Kitchen_Scales&hash=item2a2517b97a)
Ah yes, "ideal for barking" : I shall buy one for my dog. Unfortunately the advertiser is too honest and assures us that all the specs are complete fiction ...
Ideal tool ... during cooking or barking.
[...]
Specifictions:
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I didn't see that but I didn't read the listing. Isn't there a guy around on the BIR circuit known as Barking? Maybe this is marketed directly to him.
The other difference is that mine came WITH batteries and in a RETAIL package.
Microbir anybody?