Hi All
Newbie curry chef wannabe here!
Can someone please recommend me a decent pan to be cooking my curries in? Something big enough to cook a two person portion in would be perfect.
There's just so much choice and variety of materials and information out there that I'm a bit overwhelmed in all honesty and can't see the wood from the trees!
Thanks :-)
Read this thread:
http://www.curry-recipes.co.uk/curry/index.php/topic,7799.0.html
Try using the search facility. Type in pans and i'm sure it'll give you loads to read on the subject ;D
Thanks CH - I read every thread about pans and came out more confused than when I went in :-)
I meant to add that I have an (as yet unseasoned) carbon steel wok that I got from an Asian supermarket - this is what I was planning on using for now (once seasoned of course...)
Great for Chinese but not ideal for BIR style cooking. But it'll do until you decide what pan you want to purchase
Thanks CH - would appreciate your steer on pan choice! What do you use for your main dishes, the aluminium pans?
Just seen on that other tread you're using black iron pans! That Dadibhais ebsite doesn't seem to work, can you recommend a supplier?
Are you cooking on gas?
(Black iron pans are hardly used in BIR these days)
Your ideal curry pan
(http://www.curry-recipes.co.uk/imagehost/pics/504ba74f13137c399f701dbc08262988.jpg) (http://www.curry-recipes.co.uk/imagehost/#504ba74f13137c399f701dbc08262988.jpg)
1. Does a 4ltr base (Garabi) in less than 1hr
2. Cooks any meat (tender) in a fraction, 30mins max.
3. cooks a 2up curry and multiples, the same as a 24mm Ali
cheers Chewy
You can get one of these right now at Wilcos for only
Quote from: chewytikka on December 04, 2015, 04:07 PM
(Black iron pans are hardly used in BIR these days)
Must be an "old school" practice then CT :D. You can certainly hear that distinctive ringing in curry house kitchens round here rather than the dull thud of chef's spoon against an ali pan ;D When i first started getting into restaurant kitchens, they were all using black iron rather than ali. T
Quite right about the Dadibhais web site not being fully functional at the moment. Try this site instead.
https://www.popatstores.co.uk/P/C/catering-products/cookware--bakeware/omlette-pan
Ideally, find a local Asian wholesalers, the pans are a lot cheaper. Ideal size would be a 24 cm to allow for a double cook. Alternatively, the pressure cooker that CT suggests. Great tool, good price but i really don't see me cooking BIR dishes in it. It just wouldn't seem right ??? Would cut down on the spice spatter though ;D
As you can see, Bristol, opinions are divided :)
Nothing wrong with a good ol' wok imo.
Quote from: Garp on December 04, 2015, 05:15 PM
As you can see, Bristol, opinions are divided :)
Nothing wrong with a good ol' wok imo.
Can't disagree with Garp on this one. I've been using a Prestige "This Morning" 26cm non-stick aluminium flat-bottomed wok ever since I started this currying lark and its still going strong.
http://www.amazon.co.uk/Morning-Prestige-Non-Stick-Aluminium-Stirfry/dp/B0041IZGME
The pan in the link is the one I use, but I don't think that model is available any more. It will do a 2 or 3 portion curry no bother.
It still splatters, though! :)
Thanks guys for all the advice! Lots to think about!
Get one of each Bristol: it's the only way to be sure!
Bottom line, the most important thing is how you do it rather than which pan you do it in, which i think we'd all agree on ;D. The pan you use could simply be a matter of personal choice. I'll stick with my black iron and my ali ones until someone convinces me different ;)
Quote from: Onions on December 04, 2015, 06:08 PM
Get one of each Bristol: it's the only way to be sure!
It's the only way to be safe! ;D
I found a supplier of the black iron pans near me, will grab one tomorrow and test it out when cooking my Bhuna! Having seen curryhell's dishes, if I can get anything looking half as appetising I'll be delighted!
Quote from: curryhell on December 04, 2015, 06:20 PM
Bottom line, the most important thing is how you do it rather than which pan you do it in, which i think we'd all agree on ;D. The pan you use could simply be a matter of personal choice. I'll stick with my black iron and my ali ones until someone convinces me different ;)
Yep, no doubt!
This is Dadibhais new site
http://www.cooksmill.co.uk/
Hi bristol86, I also use a wok, but I've also got ali pans, the best being a kitchen king which I picked up about 3 years ago for about 6 quid in an Asian cash and carry
http://www.kitchenkingcookware.co.uk/Product-Kitchen-King--Chef-Fry-Pan-Wood-handle-Heavy-Duty-26cm/78 (http://www.kitchenkingcookware.co.uk/Product-Kitchen-King--Chef-Fry-Pan-Wood-handle-Heavy-Duty-26cm/78)
The deeper the pan the better imo, and if your using the mix powder method of cooking curries, I'd go for a smaller diameter pan so the oil covers most of the surface. To prevent the powders catching and burning. Wok for me now though as I don't use that method
Regards
ELW
Quote2. Cooks any meat (tender) in a fraction, 30mins max.
Any tips Chewy for getting tender chicken for curries using the pressure cooker? I use it for making a garabi but never used it for meat.