Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => Cooking Equipment => Topic started by: haldi on August 10, 2008, 08:08 AM
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Ok, I admit that this is one more, step down the road, to insanity.
Some of you may know that I had bought an indian restaurant hob
I have been running this off bottled gas
The flames weren't right
Too small and far too intense
Well, the other day was my birthday
And as a present, I had this hob converted to natural gas
The difference is absolutely phenomenal
This is something I will never regret
I have been very pushed for time, but was dying to try it out
Like many of us I have a freezer full of curry gravies and precooked chicken.
So I knocked out a rough curry
Flames were up the side of the pan as I cooked
It was just like the demos I have seen
But the main point of this post, is that the AROMA was amazing
Standing over the pan with all these wonderfulls BIR smells was fantastic.
It's very hard to put your finger on what is so different, but it's somehow just right.
Now I've got to start right again with some recipes that I know fit together.
I need some time, but if I can't get this right now, then I will be the saddest person in Nottingham
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Nice One!! Round yours for a demo now then haldi... tandoor, restaurant hob aarh sounds pukka lucky git :)
get some pic's up when you can so we all can drool!.
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Sounds awesome Haldi. I can't wait to hear your results. ;D
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I'm sure someone suggested the only way to get it 100% was have a restaurant kitchen installed at home :)
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Thanks for the kind comments
I will post results
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you haven't started posting on you tube have you haldi! just kidding.. this bloke likes his coriander he also a likes to whack his spoon!! :o
http://www.youtube.com/v/n-4h4qfnrfw&hl=en&fs=1&rel=0&color1=0xe1600f&color2=0xfebd01&border=1
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Does anyone know of any realistic alternatives to getting a gas hob? My ceramic one came with the house and is a very good, and relatively new one. So replacing it with a gas one to serve my BIR curiosities would be "met with resistance" to put it nicely.
Are there portable units that put out enough heat? Do they run on propane tanks like BBQs?
-- Josh
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Are there portable units that put out enough heat? Do they run on propane tanks like BBQs?
-- Josh
Hi Josh
I researched this a lot
There are units that do this but propane does not burn the same as natural gas.
Propane is very intense and a smaller flame
I think you might get the same result, but you would need to change your cooking tecnique/times.
I tried but couldn't do it
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Haldi,
You are a legend, i would love to see some photos of the unit in action if you get time.
Stew
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you haven't started posting on you tube have you haldi! just kidding.. this bloke likes his coriander he also a likes to whack his spoon!!
I wonder if he is a member. The method (other than the overdose of coriander) seems pretty in line with some of the best practice shared on this site.
But then again he mispronounced methi, so maybe not ;D
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I wonder if he is a member. The method (other than the overdose of coriander) seems pretty in line with some of the best practice shared on this site.
I'm not sure, but I think that's Andy from RCR
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I've been watching "chinese food made easy" for the last few weeks as i'm sure many members have, ching lee huang uses this fantastic portable gas burner when she cooks on location, wish i could get my hands on one like it, would be perfect for curries.
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Hi
Its called a Hot Wok and can be ordered over the web and I know a number of people who use it for curry and are very happy.
Matt
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Haldi,
You are a legend, i would love to see some photos of the unit in action if you get time.
Stew
Hopefully, here it is doing a vindaloo
I wouldn't want to decieve anyone
I feel a large flame cooker is important but nearly all the magic is in the curry gravy and early stage frying.
Bruce Edwards new curry gravy gave the better result
http://www.youtube.com/watch?v=X9wJ3v0MebE
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Hi haldi,
Thanks that does look impressive it's a shame the video is really jumpy.
I wonder if he is a member. The method (other than the overdose of coriander) seems pretty in line with some of the best practice shared on this site.
I'm not sure, but I think that's Andy from RCR
It can't be he was spending 10K on servers and staff for the RCR back end just to support videos remember! He wouldn't just go and stick them on youtube now would he ::)
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hi robinb
check out http://www.gasproducts.co.uk/ and check out their lpg catering boiling rings. they chuck out 8.8kw of energy and they are twice as cheap and that is delivered to your door they cost around 30 quid, they do sell a smaller 1 at 3.8 kw but that is not much cheaper than the "big daddy"!
regards
gary
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gary,
just to be sure is the 8.8kw the HA316 and the 3.8kw the HA319.
regards,
jerry
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haldi,
video is really impressive and your thoughts of great interest.
one immediate question: the cooking/frying appears to have been done on full for 5 mins. i would have expected a "simmer period" after the initial frying typically say 2 mins on full for the spices then 3 to 5 mins simmer.
would appreciate your thoughts.
i'm now left pondering what to do. upto till this post i'd intended getting the boiling ring identified by gary. your post suggests i should get rid of the electric hob (8 mths old) and get a gas one with integral wok burner.
i have also tried out my gas bbq again (1st tried it 5 Feb this yr). it's a rectangular burner with very little blue flame - mostly yellow (it heats a cast iron griddle which would normally sit above it). this time i had my new cast steel pan.
the experience/ease was much better than using the electric hob (takes too long to heat up and too long to cool down). i can't say their was any discernable taste difference though.
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i'm now left pondering what to do. upto till this post i'd intended getting the boiling ring identified by gary. your post suggests i should get rid of the electric hob (8 mths old) and get a gas one with integral wok burner.
Hi Jerry
I was a bit nervous, being filmed, when the video was being shot
I have cooked better curries, than that one, turned out
My cooking technique wasn't as good as it could have been
I still haven't had enough time with the new cooker to feel relaxed with it.
I can't say, that a cooker like this, is the "missing link"
So please don't buy something expensive with that idea
But without a doubt, this new cooker definitely brings me closer to 100% BIR
When you are cooking you get little flames at the edge of the pan
That is an amazing aroma!
But I am starting to think that I need a different type of base
I got a better result using the new Bruce Edwards base, than my Bassar Spice base.
I was really dissapointed with that, because the bassar curry is my ultimate goal.
I shall make a new base which I am sure of all ingredients and how they cook their curries.
Surely that's now possible
I will post anything that I feel is a real success
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Awesome stuff Haldi - great to see that huge flame - must really be able to get some Wok Hey on the go with that one.
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hi guys
haven't seen the video yet, but regarding the flame. even with my 2.2kw camping stove i have had a 5ft flame after i had heated the steel pan to 100 degrees when i dry my rice and heat the balti serving bowls for a couple of hours. i added the oil to pan sizled the garlic then added the tomato passata and the flame almost hit the ceiling scared the crap out of me :-[ have only managed this a couple of times but without the spices and chilli powder.
regards
gary
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i added the oil to pan sizled the garlic then added the tomato passata and the flame almost hit the ceiling scared the crap out of me
regards
gary
I've had that experience too
Mine was with adding some rather oily curry gravy, to some really hot fresh oil.
It went crackle crackle whoosh!!
I was really scared too
It burnt high for about ten seconds
It felt more like ten hours
It would be better if you were expecting it, but it doesn't always seem to happen
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Haldi,
thanks for your thoughts - appreciated. i am going to get gary's suggested boiling ring - mainly down to ease c/w the electric hob and i feel it's certainly needed to get my Chinese cooking anything like.
i too feel i need to track back on the base to put together several individual "improvements" on the site over the last few months ie Bruce's idea of blending the garlic/ginger, 3 hr slow cooking etc. will report back.
on the Bassar Spice my take would be to add it at frying stage and leave it out of the base.
do u buy it or make - i have it on my list to look next time i'm in my local Asian store to buy some.
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on the Bassar Spice my take would be to add it at frying stage and leave it out of the base.
I bought some recently and added at the frying stage. Once I added 1/2 tsp along with the standard spice mix (BE), and once I added 1 tsp in place of BE's spice mix. Neither time made it any better than usual. The curry with it in place of spice mix was bland. It does noteable redden the curry. Concerningly enough, my pack says that I have to heat it to above 65 degrees. Who knows what craps in there!
Here it is.
(http://www.curry-recipes.co.uk/curry/gallery/3840_18_08_08_9_36_28.JPG)
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BB,
Is that available online I'd like to get some of that mix.
Haldi,
Excellent video I hope to see some more soon.
Stew
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BB,
Is that available online I'd like to get some of that mix.
Haldi,
Excellent video I hope to see some more soon.
Stew
I'm afraid not Stew, I have the luxury of living right next to an Indian / Pakistani cash and carry (although I only discovered it a few weeks back). Drop me a PM with your address and I'll send you a pack.
Cheers,
BB.
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BB,
Is that available online I'd like to get some of that mix.
Haldi,
Excellent video I hope to see some more soon.
Stew
It is available online see link
http://www.spicesofindia.co.uk/acatalog/Al-Noor-Pakastani-Bassar-Curry-Masala.html
Matt
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Good find!
Sorry about that, I wasn't trying to be misleading - I just assumed it was just one of those really random packs I happened to aquire! There's a lot in that cash and carry I've never seen anywhere else.
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i've gone for the smaller boiling ring (HA319, 2.5kw)
Nb the larger version HA316, 8.8kw is 16 inches square and physically too big for me although i would have gone for the larger output otherwise.
will keep u posted on how it performs.
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I will look forward to the results Jerry,
At 2.5 kw it is only a touch more powerful than some camping stoves,
As all the owners of various restaurant/ takeaways that I have spoken to have said their burners are 4.5 kw at least,
Should be interesting,
Mik
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Mik,
yea me too. i've gone for the lowest cost option as i'm still not convinced it's going to get the last 5%. Haldi's comments on the type of flame weigh heavily. i am also convinced that a high output is equally not needed - there's not the volume of food going in like there is for a Chinese.
the cast steel pan i bought recently (http://www.curry-recipes.co.uk/curry/index.php?topic=2604.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=2604.0)) i feel made quite a difference - much faster and even heat distribution and this makes me think their is some improvement to be gained from the boiling ring for what is little money.
having only a 1.5kw electric hob and having tried my gas bbq (which is not quite suitable due to the rectangular burner) i do feel i need to be using gas even if it has to be propane.
It was shipped this afternoon.
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1st impression of the HA319 stove (the small one) is tranquil. u can see it's aimed as an up market camping stove. it needs a gas tube and regulator as they are not included.
the frame itself gets very hot when in use which i suppose is quite obvious. it sits on my electric hob fine though - which was the objective.
this is no "wok" burner and i don't feel it would be much good on Chinese cooking as it would not cope with the volume of food unless it was added in small batches.
i have no base at mo and intend using the stove to produce my next batch and i feel it will work spot on.
i fried some oil in it and then some tom puree. much better than my electric hob although i did get a lot more splatter (due to the higher cooking temp) and cleaning up to do.
it's certainly heating the pan quicker and i feel making the cooking that bit hotter. at the mo it fits the bill for me - something that's relatively cheep but with decent performance.
i need to cook to say more. currently a happy chappy.
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I contacted the BBC just the other day asking where to find the type used on the Chinese Food made easy programme, unfortunately they decided my query was not worth answering and all I got was a bog standard reponse saying due to the volume of questions they receive they were unable to let me know.
TC
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i did get a lot more splatter (due to the higher cooking temp)
Yes, it get's very messy
Whenever it flambes you get a spray of oil all around too!
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Details of the "ring burner" I use can be found here: http://www.curry-recipes.co.uk/curry/index.php?topic=1851.msg25738#msg25738
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cooked base yesterday and the stove was spot on.
i did need to turn the flame down to it's lowest setting for the simmer. it was very quick on heating up the bulk to boiling. both bode well for it's heat output.
i also fried a couple of omelettes with much better results then on the electric hob (crispy outside & soft centre).
going to do a test "frying" curry sauce tonight.
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just found this on ebay
http://cgi.ebay.co.uk/Used-Indian-Chester-Cooker-Gas-Range_W0QQitemZ220269745046QQcmdZViewItem?hash=item220269745046&_trkparms=72%3A12%7C39%3A1%7C66%3A2%7C65%3A12%7C240%3A1318&_trksid=p3286.c0.m14
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have now cooked 2 curry sauces on the stove in "frying" mode using CA's technique (link http://www.curry-recipes.co.uk/curry/index.php?topic=1851.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1851.0)). i'm finding that i prefer it for my other cooking.
i found the stove spot on (in CA's terminology the stove is a 9Mj or 2.5kw which is well below the indicative minimum of 18Mj). my steel pan handle got hot for the 1st time ever. i don't feel i need to get the bigger jet (would be needed for Chinese).
i can't say for sure i got more "smokey/toffee" taste c/w the electric hob. it certainly was not cooked as "hot" as in the CA illustrated post. however my perception was that the curry was better (but not greatly say 2%, leaving 3% togo to BIR). the 2 family testers felt it was as good as the best i've made. we've got some friends staying over this coming week who know their curries and intend to get their opinion.
key for me is that i feel it makes for 100% consistency at the cooking stage eliminating the variation i got in the past (you know the pan is going to be hot very quickly).
i felt the heat distribution was very even (actually less splashing c/w electric hob which must be very uneven) and the turn down to simmer at the end of the frying stage spot on.
i found after cooking the 1st curry that i needed to thin the base much more than in the past and added 500ml of water to the 3L base. this gave much more evaporation during the cooking (in line with SNS & Admin's water technique which is very effective at producing that moorish taste) i need to work at this as my normal rule of thumb of 300ml base to produce 200ml finished has changed (probably more like 400ml due to the extra evaporation compared with previously).
in summary i want to be able to cook in the kitchen and electric hobs are useless for BIR cooking. a stove or burner ring is an essential (unless you have a gas hob) for getting that bit closer to BIR.
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forgot the pics
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had my 1st disaster - burnt the tom puree.
i've always appreciated it's very easy to burn the spices and always take great care as a result.
i tried pushing the "heat" part of the cooking much more than previously - i heated the pan for a while before adding the oil. i then dallied too much with the tom puree and it burnt. surprisingly i did not get a smell to warm me only the tom puree becoming darker than i've seen before. it was only when tasting the curry that the error was very much apparent - it was a peculiar effect as the spices weren?t burnt.
i normally put oil in and watch it until it starts to smoke then put the tom puree in - i'll stick with this proven technique from now on.
it does prove that the 2.5kw stove is hot enough to do the job.
one interesting fact that i'd not previously come across - the hotter the tom puree gets the darker it gets and the browner the curry becomes. this became apparent as i made an exact 2nd curry but using my normal technique and this was still very "yellow/light brown" c/w with the burnt offering which was dark brown.
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haldi,
i'd much appreciate your thoughts on what "reduction" you aim for at the cooking stage.
upto getting the stove i aimed for 300ml of raw base (1/2 150ml ladle fried after the spices and 1 and 1/2 ladles then added for the simmer) to produce a 200ml portion (ie 1/3 reduction).
using the stove i now think this needs to be more like 400ml of raw base (ie ~1/2 reduction).
i am interested in the reduction as i know what final consistency i want and this will then tell me how much thinning of the base i should do.
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had my 1st disaster - burnt the tom puree.
This is one of my most common problems
If the tom puree burns, then it ruins the curry
It's very easy to do
When I have seen chefs cook it, it never seems to darken
Sometimes they spread it round the base of the pan, but more often, it is lobbed in the pan and remains in a spoon shape, until they stir in some curry gravy (some minutes later)
My second biggest mistake is over spicing (particularly fenugreek leaves)
My third is judging the curry immedietly after cooking it
I bought a curry that I saw being cooked
The chef asked me to try a bit before he put on the lid, of the takeaway carton.
It tasted ever so average
I was really dissapointed
But half an hour later, when I got home,I tried the curry again
My perception had completely changed
It was brilliant
As for the "reducing" question
I use a very runny curry gravy now
As thin as tea
Otherwise I have to keep on adding water to the pan
You need to cook BIR curries for ten minutes, with a fast boil at the end.
So you have to experiment a little
If the curry is a little too runny, then a rapid boil soon sorts that out
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had my 1st disaster - burnt the tom puree.
My second biggest mistake is over spicing (particularly fenugreek leaves)
Every time I have a few before making a curry it's dark brown and bitter and generally horrible. It's because I feel like a real BIR chef and start playing with real heat. I've noticed the following.
I can cook the tomato puree for quite a while without it burning.
If I add lots of methi at the frying of spices stage, it burns. I now add my methi towards the end of the spice frying stage.
The lesser the oil to spices ratio, the more I burn them (obvious really).
I have even burned everything after adding the first splash of base. If you evaporate all the water off, it can burn - usually this happens after can number 6 ;D
To be honest, I feel I'm not much of a chef when I've been drinking... :(
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haldi/Bobby,
appreciate your thoughts. will bank for use - adding the methi towards the end of the spice frying stage.
the observation of needing to leave the cooked curry for a while is intriguing. it's something i did come across a while ago when side by side comparing different cooked curries - i thought the ones that had stood for a while had changed in taste - it sounded too imaginative so i discounted it.
the trouble is hanging on before eating (i guess reheating in the microwave) is going to be difficult in practise - i'll have to try it out to see if the pain's worth the gain.
on the consistency thin as tea is quite thin for sure. i would say i'm at thin gravy.
i've made 7 curries (for friends stopping over) now since the disaster and feel i've got the measure of the stove. the friends are serious BIR fanatics. i cooked madras, CK's CTM and Admins Jalfrezi. they felt all were BIR standard with their fav being the Jalfrezi. as a result of their thoughts on the curries i feel we may all be much closer to BIR than we think.
The only other observation was that I upped the chilli in one of the madras curries by 1/2 tsp due to demand and found the taste was much improved (the hotness was then at restaurant madras).