Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => Cooking Equipment => Topic started by: SnS on September 04, 2008, 03:55 PM
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Some of you heat-finatics may be interested in this.
SnS ;)
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i've recently bought a 2.5kw stove and feel it's a massive improvement on my 1.5kw electric hob. cooking curry on electric is a big no no.
i am real envious of this top notch burner and if the budget permits would also recommend it as a key ingredient. it's just like the one used by the Chinese lady in the recent BBC2 programme.
my 2.5kw will not work for Chinese (not enough whumph) so anyone who needs both needs the real McCoy.
i'm thinking about getting a bigger jet for my stove but i need to cook a bit more before deciding - burning the tom puree on the new stove for the 1st time ever still lingers in the kitchen air.
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hi jerry you should have gone for the 8.8kw burner option then you could have tried cooking the curry on simmer at 2.5kw and blasted the hot wok in to the sky with the massive 8.8kw on full power! :D and for the price you could also buy 2 of them for the same price of the hot wok kit! :) and still had the price of my black steel BIR frying pan to buy 1 ;D
regards
gary ;)
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gary,
appreciate you thoughts and understood you prefer the 8.8kw.
i had a few competing needs hence the softly approach of going for the 2.5kw.
1st was it needed to fit over my existing electric hob - the 8.8kw version is much bigger and would have taken up the whole hob space.
2nd need is that i wanted to use the stove to simmer the bases - the 2.5kw is almost too hot for this on it's lowest setting.
3rd i wanted it easily portable if i found i was not able to cook indoors (the heat, fumes, splashes etc)
i'm very happy with the performance of the 2.5kw - i need to cook with it a bit to see if i can improve my technique to even start to think the hotter stove (bigger jet) would be of any use - burning the tom puree showed to me along with the very fast evaporation that i get now get that i'm not that far away from the optimum.
i'm not that fussed on Chinese so i don't have large volumes to cook - just 400ml at a time down to 200ml.
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update
i've switched my electric hob to gas having a 2.9kw burner. it's as good as the 2.5kw LPG stove but not significantly different "better" (which is as u would expect).
the important point for me is that i can now modify the freestanding 2.5kw LPG stove - i'm going to enlarge the jet from the existing 0.8mm to ~1.6mm. this should increase the output to ~8 kw.
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Thanks for this SnS, I have been interested in the success JerryM has been getting with his stove but as yet have decided to delay purchase due to moving home soon. I do a fair bit of Chinese cooking and this will make a huge difference. Up until my visit to The Ashoka I was well up for following JerryM's experience then the Chef tells me that he advises us all to cook on a slow flame just like him. Given my overall experience of the trip and the excellent results I have got since I have been massively influenced by him although accepting either he or I got it wrong regarding the salt content of the Bunjarra. I have also observed contrary to this the high heat even flaming of the dish in other establishments so taking your lead I will purchase one of these in due course to enhance my oriental cooking and further experimentation of Indian too.
With Haldi's excellent post featuring his Tandoor and now yours we are so near perfection. Thanks again Panpot
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update
i've increased the stove jet from 0.8mm to 1.6 (1/16") and have attached the before and after photo's. i also needed to adjust the air vent as the flame was initially very yellow.
the difference in output is stark. it now looks very much like my TA's burner.
will update after cooking with it at the end of the weak as i'm out of base at the mo.
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Hi all, is the general concensus at the mo, that buying a gas burner will give a substantial improvement to the curry taste ? i am currently using electric cooker by the way. cheers DD
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It really does depend on what level of curry your after. i used my electric hob and produced decent curries for many months. after buying the gas stove i never used the electric hob again. i've now even swapped my electric hob for gas.
I feel cooking on gas is a crucial part of the jigsaw. If you're missing just this once piece then probably there isn't a substantial improvement. I've not tried the higher output burner yet which i hope will make a further difference. Even if is doesn't i wouldn't be without gas again whether LPG or mains gas.
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i've cooked a test curry sauce on the 8kw stove. i did not have a full set of ingredients so i am very cautious on commenting. i did not have garlic/ginger paste for example and i feel any test essentially meaningless as a result.
the taste was no different than with the 2.5kw BUT i'm not convinced it's towel time yet.
the cooking is very different and i would add not really safe for indoor use - i set fire to the pan twice (and i mean big flames).
what was unexpected was my wife's comment that the place smelled like a TA. she was also not impressed with the smoke either.
for a long time afterwards i could not help but agree - it did smell like a TA (and not just the kitchen but most of the ground floor). this is the 1st time i've got this smell at home. it's difficult to describe the smell - it's the one as u walk in the TA - it's not a spicy smell more like smokey but not burnt.
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update
for me the bigger burner is the last piece of the jigjaw.
getting the smell "smoke" into the curry taste is hit and miss though and i don't know the reason why.
i cooked 5 off curry sauces the same "in principle" resulting in: 2 off tasting same as 2.5kw, 1 off having a hint, 1 off burnt disaster and 1 off perfect
i'll post details and thoughts going fwd in CA's more relevant post 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 did find myself turning the stove down a little so i think anything around 7kw will do the trick. the 2.5kw (and 3.0kw gas hob) is clearly not enough by a long way. i don't know where the cut off point is though.
cooking at this heat is very different and i need to revisit a few things. There is a lot of smoke and the pan does flame it seems whenever it wants to. For these reasons the extra KW is not going to be for everyone. i feel i may have to cook outside.
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i'm now well sorted with where to cook with the big output stove - i've moved it into the garage - works a treat.
i take all the standard ingredients out on a tray (oil, g/g paste, puree, onion paste, base, coriander, passata) and then take the measured specific dish ingredients out with a clean serving bowl as i cook each dish.
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have attached pic of the jet and stove for info. the jet (1 off hole) is in the LH top corner and part of the control knob assembly.
i must admit long term i'm thinking of buying a new burner assembly (not the stove) like Tynoodle has as i think it will fit directly into my stove. the Tynoodle burner profile i feel will give better heat consistency across the pan (equivalent to a double ring burner).
i'm not totally sure as yet as with my setup i get good flames around the pan and this could yet be a crucial feature.
i need to resolve my hit and mis (more hit than miss these days so encouraging) on the smokey taste by linking technique to the smoke first.
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for me the bigger burner is the last piece of the jigjaw.
This must be the quote of the decade. If it had been true, why have you been reporting on so many issues and "improvements" in the past year? I suspect anyone lumbered with an electric hob would notice a big improvement if they changed to a standard gas hob. I'm not sure it needs a propane hob located in a garage.
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for me the bigger burner is the last piece of the jigjaw.
This must be the quote of the decade. If it had been true, why have you been reporting on so many issues and "improvements" in the past year? I suspect anyone lumbered with an electric hob would notice a big improvement if they changed to a standard gas hob. I'm not sure it needs a propane hob located in a garage.
Why did you make that comment George? what was the point? - do you realise how you come across through your posts?
The tone an implied sentiment is quite unnecessary, and helps no one progress their curry cooking goals at all.
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for me the bigger burner is the last piece of the jigjaw.
This must be the quote of the decade. If it had been true, why have you been reporting on so many issues and "improvements" in the past year? I suspect anyone lumbered with an electric hob would notice a big improvement if they changed to a standard gas hob. I'm not sure it needs a propane hob located in a garage.
Why did you make that comment George? what was the point? - do you realise how you come across through your posts?
The tone an implied sentiment is quite unnecessary, and helps no one progress their curry cooking goals at all.
>Why did you make that comment George?
Because it's true. It was a false alarm - misleading - like listing 'myths' with what sounds like 100% confidence, and many other, similar misguided comments.
>what was the point?
You could ask the same question of many, many posts here. Mine could be taken as a warning to the unwary, not to believe everything you read - not to go out and spend quite a bit of cash on a burner, and convert your garage, when it was probably a false alarm.
>do you realise how you come across through your posts?
Yes.
>The tone an implied sentiment is quite unnecessary
I disagree.
>and helps no one progress their curry cooking goals at all.
I believe it does - upgrade from an electric hob to a standard gas one - a shed conversion is not necessary.
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>do you realise how you come across through your posts?
Yes.
'nuff said ... !
I believe it does - upgrade from an electric hob to a standard gas one
And doubtless replace your energy-saving electric light bulbs with gas mantles at the same time ::)
** Phil.
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I believe it does - upgrade from an electric hob to a standard gas one
And doubtless replace your energy-saving electric light bulbs with gas mantles at the same time ::)
** Phil.
[/quote]
Your aim is to lend moral support to Jerry rather than anything to do with gas cookers or how to cook a good curry. Many people prefer gas cookers over electric. It''s a valid point I made. Your comment about replacing energy-saving electric light bulbs with gas mantles may get a chuckle but how is it helpful, if that's the way your mind works?
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Your aim is to lend moral support to Jerry rather than anything to do with gas cookers or how to cook a good curry.
No, I am pointing out (see below) that because you prefer gas cookers does not mean that they are necessarily any better (or worse) than electric cookers for the purposes of cooking a good curry.
Many people prefer gas cookers over electric.
And many prefer electric cookers over gas. Just because you belong to the former group does not mean that gas cookers are better for producing curries.
It's a valid point I made. Your comment about replacing energy-saving electric light bulbs with gas mantles may get a chuckle but how is it helpful, if that's the way your mind works?
A gentle shared chuckle can bring members together, in a way that a sarcastic "This must be the quote of the decade" can never do.
We are all here in the pursuit of BIR excellence, George, but we should not let that get in the way of friendliness and mutual support.
** Phil.
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We are all here in the pursuit of BIR excellence, George, but we should not let that get in the way of friendliness and mutual support.
I fear the two aspects may be mutually incompatible. Even I'm reluctant to speak my mind fully for fear of creating even greater offence. So the objective of not offending 'mr nice guy' could be getting in the way of greater progress. Which is most important?
Don't you think it's odd - a fundamental problem with approach - that a whole series of declarations have been made along the lines of the 'final piece of the jigsaw' or 'remaining 1%' and then, a year later, the same person is slagging off all the recipes on this site as disappointing? How can one have confidence or faith in anything that's said? The comments aren't trustworthy and should be taken with a pinch of salt. If this was The Apprentice and we were talking about the project manager, he would definitely be fired.
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We are all here in the pursuit of BIR excellence, George, but we should not let that get in the way of friendliness and mutual support.
So the objective of not offending 'mr nice guy' could be getting in the way of greater progress. Which is most important?
For me, maintaining a friendly tone, so that existing members feel encouraged to continue to contribute, and so that new members feel that they will be made welcome rather than risk scorn. The more members we have (who want to talk about curry, and are not spammers or trolls), the more gems of wisdom the site is likely to accumulate.
Don't you think it's odd - a fundamental problem with approach - that a whole series of declarations have been made along the lines of the 'final piece of the jigsaw' or 'remaining 1%' and then, a year later, the same person is slagging off all the recipes on this site as disappointing?
Odd ? No. And I haven't read Jerry "slagging off" anything; all I read in his posts is that he is not yet satisfied and wants to conquer that last vital 5/2/1%.
How can one have confidence or faith in anything that's said? The comments aren't trustworthy and should be taken with a pinch of salt. If this was The Apprentice and we were talking about the project manager, he would definitely be fired.
Exactly. But it's not "The Apprentice", and you aren't Sir Alan Sugar. Here we are all equals -- you, me, Jerry, Ray, CA, PP, and Uncle Tom Cobley and all -- so it ill behoves any of us to pour scorn on another's efforts. By all means doubt Jerry's input, if you find it untrustworthy, but don't assume we will all do the same, nor try to encourage us to feel as you do. Each of us will form his/her own opinion of anything written, and none of us should believe that others will necessarily feel as we do.
** Phil.
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I think the approach taken is perfectly sensible, and the one that the majority of people would take. This is regularly cooking curry at home, often several times a week and reporting on progress, experiments - good, bad and ugly. Its like driving a car, if you only drive a car once a year you are going to be pretty rusty at, no matter how much theory you read.
It is perfectly understandable that someone who has been cooking the same recipe over again can change one aspect of process and believe that that change has yielded a massive improvement. It is then perfectly reasonable that a year goes by where regular curry is being cooked and that person becomes more adept and experienced as you would naturally at any job for example. Therefore pronouncements that certain things being final pieces of puzzles, were likely very relevant to that poster at that time. Things change, we learn and progress.
I think we all need to realise, that there is no one single magic 'thing' that will suddenly give you the perfect BIR curry, it is the combination of several basic processes that are all here on the site that must come together through practice and experience. You cannot just be told how to perfect it.
IMHO speaking logically and through personal opinion, heat is a factor. Not necessarily any kind of final piece, but never the less part of the process. When you get it right, you can smell the change in the air and taste a difference in the curry. It is a small difference, but an important small difference. Lots of restaurants if not all do use powerful gas stoves as does the Mogul in Brookwood where I went on Saturday night and watched though the saloon style doors as 2 of the chefs were cooking the dishes with considerable volumes of steam and vapour being extracted by the massive fan above the cookers.
These days I always cook outside on the 8Kw gas ring. Appearances are also deceiving, the ring can appear to be on quite low and a visual observation would suggest to you that this was little different to a conventional cooker burner, this would likely be an observational mistake as the volume of heat will be considerably more than that of your average stove.
Whether we like it or not, it is part of the professional process and logically speaking it is, it must be a factor in the final product even if one thinks it is negligible. I'm not saying that you cannot get a excellent or even perfect curry from an alternative heat source, I'm sure it is possible - and that sounds like a contradiction - but when and if you get it right on the high heat you will know what I mean.
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fellas the focus really is the food.
i really liked George's suggestion of the come dine and it's a real shame it did not get off the ground.
i consequently make this offer to George in particular but open to all:
please come and visit my den "garage" and see for yourself.
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a shed conversion is not necessary.
[/quote]
Maybe so but it is helpful for me and allows me to have all my curry cooking equipment in one place and all to hand rather than taking up so much space in the house kitchen, which in turn keeps 'er indoors happy..... ;D
(http://www.curry-recipes.co.uk/imagehost/pics/617c729259a0c805829f894c2de3490e.jpg) (http://www.curry-recipes.co.uk/imagehost/#617c729259a0c805829f894c2de3490e.jpg)
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Hi AchMal
TBH - there are few, if any who can compete with the 'Curry Shed'. I openly admit I am jealous of such a possession - and have to cook outside :( . Although this is mainly due to fire and smoke related reasons ;)
Out of interest, do you have roof / flame issues?
(http://www.curry-recipes.co.uk/imagehost/pics/1ea9e58f8cfb4e315a694961f9ab6e1d.jpg) (http://www.curry-recipes.co.uk/imagehost/#1ea9e58f8cfb4e315a694961f9ab6e1d.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/2c81a1ae8e1b61e13ae8661083925957.jpg) (http://www.curry-recipes.co.uk/imagehost/#2c81a1ae8e1b61e13ae8661083925957.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/612a2f09daf886ba3148bc5c9c9243fb.jpg) (http://www.curry-recipes.co.uk/imagehost/#612a2f09daf886ba3148bc5c9c9243fb.jpg)
Regards
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That shed is bigger than my back yard! and yes, all Mancs live on Corination street and therefor only have yards, not gardens ::)
Ray ;)
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@ Solarsplace...
I can flame the pan whenever I want to but to be honest I don't believe it alters the taste of the finished curry so therefore I don't go out of my way to set the shed alight, If i wanted to then I would have to install some kind of extraction system as the shed would quickly fill with smoke albeit lovely smelling smoke ;D Good looking curry BTW 8)
@ Ray...
I hear you Ray, is there room for the ferret cage? ;D
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I hear you Ray, is there room for the ferret cage?
Just, right next to the pigeon loft ;D
Ray ;D
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a shed conversion is not necessary.
Maybe so but it is helpful for me and allows me to have all my curry cooking equipment in one place and all to hand rather than taking up so much space in the house kitchen, which in turn keeps 'er indoors happy.....
I'm envious of your dedicated kitchen facility. I wasn't criticising anything like your kitchen; only doubting the justification for moving a hob outside if the primary reason is the decision to use a propane fuelled burner.
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a shed conversion is not necessary.
Maybe so but it is helpful for me and allows me to have all my curry cooking equipment in one place and all to hand rather than taking up so much space in the house kitchen, which in turn keeps 'er indoors happy.....
I'm envious of your dedicated kitchen facility. I wasn't criticising anything like your kitchen; only doubting the justification for moving a hob outside if the primary reason is the decision to use a propane fuelled burner.
All understood, no worries George,
Mick
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fellas the focus really is the food.
i really liked George's suggestion of the come dine and it's a real shame it did not get off the ground.
i consequently make this offer to George in particular but open to all:
please come and visit my den "garage" and see for yourself.
Many thanks for your kind offer. You're a good man. My criticisms of your approach and apparent contradictions may be quite harsh but it's nothing personal and hopefully no worse than when people are being rubbished on The Apprentice, X Factor, Strictly Come Dancing or any of those programmes.
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George,
i take all your posts as positive and i am honestly a real fan of yours. if you're passing any time the offer always remains open.
solarsplace,
well impressed with your setup and real good pic - have grabbed a copy to put on my screensaver (love the chiminea too - my neck part is a tad longer but other than that exactly the same).
Achmal's den i was aware of and very jealous. mine is very basic but does the job.