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Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes Chat => Topic started by: chipfryer on October 05, 2007, 08:26 PM
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Hi there.
I want to know how they cook beef to the point you would never know if it was lamb or not? Where I was they had MEAT VINDALOO (Some were honest). Over here they are not.
It's beef alright.
My friend told me a Pressure cooker but I always seared the boiled the beef first. Just now for the second time I have used the precooked meat method which is very good don't get me wrong but I feel something is done prior to all of this?
Once I used yogurt on raw beef with cumin powder mixed in. This worked ok sort of.
Any ideas please?
Best
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Hi Greg Morning.
Hmmmm Have you ever had meat in your dish that seemed as though it had come from the freezer and been warmed up? Tough like?
I have from some rogue places. I also called to complain about one dish I had here telling them "It's alright I know its beef that's fine with me, I just had no sauce at all" No comment to that one. I also know some Indians who are Christian rather unusual I know. Last night when I cooked my version of Madras I indeed did get very tender beef.
Over here for one thing Lamb is very Scarce. There is only one butcher that I know of that even orders it in and he's up north where the restaurants are. The only other source for me a knifing down a leg of lamb which I've done on several occasions but heck that costs a fortune. Good now I've learned a lot from here for my base sauce however.
Sorry this is long but don't discount it. Beef is way cheaper and as one cook I was talking to put it. "Knowing your meat is the key to Indian food".
Best Greg - Thanks. :)
Hi
I have never found beef in BIR restaurants, presumably due to religious resons, although happy to be corrected.
Greg
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I think it's a different scene over here in the UK chipfryer. There are very few BIR restaurants that serve beef which is why no one here talks about it much.
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My experience is that nothing is different Santa with respect.
Religion when mixed with a quantity of the currency will outweigh the need for expedience. Would you let your restaurant fall into disrepute or would you find a way?
Thanks Santa
I think it's a different scene over here in the UK chipfryer. There are very few BIR restaurants that serve beef which is why no one here talks about it much.
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My experience is that nothing is different Santa with respect.
Other than the fact that we don't get beef curries in BIRs in the UK and you do in America. Quite a big difference don't you think?
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Santa I wasn't trying to bulldoze you. ::) I've had beef in my Indian food on the south coast of the UK without a doubt. I get it here frequently.
I'm not saying everyone does it but then not everyone from India is indigenously religious. I keep an open mind to things or at least try to.
Sorry if I offended. It seems the only replies I get in here lately are less than open minded. I thought we were talking and offering an opinion?
I don't mind being shot down in the slightest - I love learning but I also know there are possibilities too otherwise there would not be so many web sites dedicated to finding what some call a secret spice or something.
Best regards as always. ;D
My experience is that nothing is different Santa with respect.
Other than the fact that we don't get beef curries in BIRs in the UK and you do in America. Quite a big difference don't you think?
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Santa I wasn't trying to bulldoze you.
I didn't think you were. I was just stating that 99% (at a guess) of BIRs don't serve beef of any kind.
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OK I can live with that. However the 99% bit wouldn't fit in over here of course. And just because there is an image of Shiva on the wall doesn't mean that they are not Coptic Christians if you see my meaning? :o
I didn't think you were. I was just stating that 99% (at a guess) of BIRs don't serve beef of any kind.
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Hi chipfryer
I don't want to get into the old top poster, bottom poster argument but it seems natural (at least to me) that if you quote someone, that the quote should precede the reply so that you know what the reply is in response to. What do you think?
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OMG! Santa chill out a little please ok - Peace.
I hate messy kitchens, I hate messy threads.
Hi chipfryer I don't want to get into the old top poster, bottom poster argument
Sorry I've no idea what this means?
Other than the fact that we don't get beef curries in BIRs in the UK and you do in America. Quite a big difference don't you think?
Actually you would be surprised - Less oil is the difference here, that and meat on occasion.
but it seems natural (at least to me) that if you quote someone, that the quote should precede the reply so that you know what the reply is in response to. What do you think?
Many apologies. I thought we were talking to each other in a thread that could be easily navigable by other people needing to see where it originated by looking back as I do.
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Perhaps the Mods will remove my statement which I stand by and have local Indian people here who have told me this and looking at it, I concur. This is just something that I know for a fact. I cannot say it's global because people have different ethics.
Anyway on a lighter note I'll be testing what I've learned on real cultural Indian people (Born and grown) in the near future.
The initial post was here for anyone interested?
http://www.curry-recipes.co.uk/curry/index.php?topic=2039.msg17330#msg17330
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I don't think most Bangladeshi restaurants would have an aversion to serving beef when they stipulate a "meat" dish, provided it was the cheapest "meat" of course!? :P
I thought that Bangladeshis (i.e. 83% Muslims) would mostly be averse to serving pork, on religious grounds, and only Indians (i.e. 80% Hindus) would mostly be averse to serving beef on religious grounds? :-\
Generally, though, isn't lamb (mutton) the cheapest meat and therefore the most likely meat to served in a "meat" curry? As far as I know, it's "safer" in that it has no religious significance either :-\
But none of this helps you with cooking beef I suppose CF! ;)
I think if you want it really tender, you would precook it slowly, like lamb, but for longer 8)
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There you go. Learned something. Tis a good day ;D
I cooked it again last night. Like I said Lamb over here is either nonexistent or at least triple the price where I am. Not even sure what cut I get if they do have it :-\
Very tender however so at least I cracked something after 6 years of trying :o
Thanks CA :)
I don't think Bangladeshi restaurants would have an aversion to serving beef when they stipulate a "meat" dish, provided it was the cheapest "meat" of course!? :P
I thought Bangladeshis (i.e. muslims) would be averse to serving pork, on religious grounds, and only Indians (i.e. Hindus) would be averse to serving beef on religious grounds? :-\
Generally, though, isn't lamb (mutton) the cheapest meat and therefore the most likely meat to served in a "meat" curry? :-\
But none of this helps you with cooking beef I suppose CF! ;)
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If its tender beef you're after chipfryer you can get commercial meat tenderisers, Rajah spices make one for instance. Or you could marinade the beef in raw green papaya(pawpaw) or in yogurt with added lemon juice and/or amchoor. There's also a traditional indian meat tenderiser that's made form a dried melon or something like that but I just can't remember what it's called at the moment. That's just a few ideas, there are more if you search for them.
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Hiya Santa.
I get worried about adding tenderizers frankly. I love the precooked method for lamb and beef it works well so far. Cannot see the precooked chicken thing working however.
I think yogurt was what I used once before and that helped tremendously. I hadn't thought about Lemon though thanks for sharing that. Amchoor! I knew I'd forgotten something from my recent spice trip. The have mango in a rolled up form where I go I really wanted to try that. DOH! :-\
Thanks again Santa.
Best.
If its tender beef you're after chipfryer you can get commercial meat tenderisers, Rajah spices make one for instance. Or you could marinade the beef in raw green papaya(pawpaw) or in yogurt with added lemon juice and/or amchoor. There's also a traditional indian meat tenderiser that's made form a dried melon or something like that but I just can't remember what it's called at the moment. That's just a few ideas, there are more if you search for them.