Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: sp on November 08, 2014, 06:05 PM
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Pre-Cooking
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SP,
thanks for the post.
I usually pre-cook beef (braising beef for a long, slow cook) in some beef stock, enough stock to cover beef, with some cardamom pods, fennel seeds, tomato paste, garam masala, cloves, coriander powder, cumin powder and star anise.
cook this in a pot low and slow for about 3-4 hours or until your desired meat consitency is achieved.
lift out beef with a slotted spoon and wait to cool a wee bit.
cook as normal in your curry (do not stir too much to avoid breaking beef chunks into little pieces)
cheers
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Hi sp, is any of this fried before topping up with water and boiling? Or is it raw onions, spices, etc boiled with the meat in water?
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Thanks for your question, it's raw ingredients, cover with water, boil, then add the oil, then simmer.
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At what point did they marinate in the Patak's pastes?
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the pastes are only used when making tikka in the tandoor. the tikka is marinated overnight then cooked, see here for info:
http://www.curry-recipes.co.uk/curry/index.php/topic,13419.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,13419.0.html)
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Hi sp, what sort of oil content was used in your place for the pre cooked stuff?
ELW
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quite a lot of oil, poured in from a drum, at a guess i'd say a couple of litres?
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Hi sp. Really interesting thanks. I wonder why the oil is added, it's not gonna fry anything with so much water already in the pot. Or is it just to flavour the oil so it can be used in currie?
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Use 8 or 9 pieces of pre-cooked per curry.
Bout a 100g?
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Cheers sp, of note one of the better bir in Glasgow uses some of the stock from the precook to get both properly cooked spice & flavour from the meat stock into the curry.
The sauces from curries of the same name taste & look completely different.mutton tending to be darker & more stew like.
Great to see more of these cooking methods being posted. Keep them coming if you have more :)
ELW
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Or is it just to flavour the oil so it can be used in currie?
i think it's more as a preservative - they'd cook a big pot of the pre-cooked (of each type - lamb/beef/chicken/vegetables) and said that they would usually do them once a week on average, depending on how busy they were. after cooking they'd ladle it off it into ice cream tubs, complete with the oil, freeze half of those ice cream tubs in their chest freezers and keep the other half in the walk-in fridge, taking them out and leaving them in the kitchen as required. because the pre-cook is oily they would be fishing the bits of vegetables/lamb/beef/chicken as applicable of out of the oil, and invariably some of that flavoured oil would end up in the curry dishes, but i never saw them purposely use seasoned/used oil (apart from if their base wasn't as oily as it usually is, they'd sometimes take a chef spoons worth out of the fryer to start a dish off, but that was a rarity, usually the base was so oily the first thing to hit the pan was the oily base, then in with the garlic & ginger, methi, fresh coriander, meat or vegetables, any extras (like peppers or extra onions, tikka marinade etc), then a couple of ladles of base, heat through, then serve)
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I think this has been asked before, but- seriously, because it's a growing trend- but if that is the case, what about the vegetable curries for vegetarians? If they found out they had meat juice in, I reckon they could sue (false advertising or something), know what I mean?
Not having a go at them, just wondering how they get around it. If they actually do of course :D ;)
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Use 8 or 9 pieces of pre-cooked per curry.
Bout a 100g?
no idea on the weight, depends on the size of your pieces and how much meat you like in your curries! i'd say 50p-sized chunks, but there were no scales available to weigh things in their kitchen... ;)
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I think this has been asked before, but- seriously, because it's a growing trend- but if that is the case, what about the vegetable curries for vegetarians? If they found out they had meat juice in, I reckon they could sue (false advertising or something), know what I mean?
i know just what you mean, both my wife and my father are vegetarian, they make the conscious decision not to eat jelly babies or licquorice allsorts (and other things that contain gelatine), and not to eat meat, fish or fowl, i think it's a bit like going to the chip shop, they know that their white pudding supper is going to be fried in the same oil as someone elses fish supper, but how far can you practically take things without depriving yourself?
as previously mentioned the pre-cooked vegetables were cooked seperately to the pre-cooked chicken, pre-cooked beef, lamb etc so the risk of cross-contamination could be there but not deliberately so.
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I think it's a bit like going to the chip shop, they know that their white pudding supper is going to be fried in the same oil as someone elses fish supper, but how far can you practically take things without depriving yourself?
Confused, SP. In this part of the world at least, white pudding is not vegetarian; it contains pork (as well as animal fat and other ingredients), so why might a white-pudding eater care whether or not it had been fried in the same oil or dripping as fish (apart from the taste) ?
** Phil.
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I think white pudding can- e.g. in Scotland- be made with oatmeal rather than meat. That would mke it veggie, except that maybe pork fat could be used as a binder?
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Spot on Onions, the binder is a bit of a grey-area, you do get vegetarian suet but I'm probably right in thinking that it's not what's used...! Out of its sausage-like wrapper it's also known "skirlie", I make it with onions, vegetable oil, oatmeal, salt and pepper: http://www.scottishrecipes.co.uk/skirlie.php. (http://www.scottishrecipes.co.uk/skirlie.php.) Goes lovely with mince or a roast as an occasional alternative to sage & onion stuffing!
At Macbeth
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Cheers! lol though, I didn't realise at the time that you were actually in Scotland, or I wouldn't have said 'e.g. in Scotland'...! D'OH ;)
Cool info on it mate, cheers.
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Is anybody else getting the attached font corruption?
I've checked this page on a iPad and a PC, and it does the same
I've set all my internet fonts to what I believe is correct in Firefox (the iPad uses Safari)
Is it something to do with our site, or is this my problem only
I would love to see the quantities
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i'm using firefox, but i'm afraid there aren't any quantities, they are bullet points, you can see the bullet point pictures if you log in, but those symbols if you don't, a possible side effect from copying and pasting from ms word?
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Haldi I only see this, and didn't think there were any actual amounts intended! lol
On edit: beat me to it sp!
(http://i1177.photobucket.com/albums/x355/dave-random/ch.png)
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thanks, well at least I'm not missing any info
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I see exactly what haldi has shown. I get thse strange symbols all the time in this forum, particularly where quantities are obviously meant to be. Phil's posts in particular tend to have strange symbols scattered about where I presume he's using some form of punctuation. All very strange but I've got so used to it I tend to ignore it now although I'd like to get rid of it if possible. I'm using Firefox.
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although not my original intention, concentrating on ingredients and leaving quantities open to individual interpretation I've avoided the whole "how much/how big/how heavy" argument that usually esues ;)
as I mentioned before these were personal aide-memoires for me, I didn't set specifically out to document for others otherwise I would have been a bit more thorough with regard to specific measurements, sorry - I realise that I have a distinct advantage here by visually comparing what I make to what I have seen, but I hope my photos at least gave an idea of the quantities involved but more importantly, the ratio of ingredients when scaling-down