Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => BIR Main Dishes Chat => Topic started by: sultry on August 06, 2005, 12:13 AM
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About an hour a go, i finished making a vindaloo. Half way through cooking, i? had a little taste to see if all was well... and guess what? There it was Once again. That same acidic taste turned its ugly head yet again.
I can now rest assure that i have found the culprit. And the guilty party "ladies & gentlemen, IS"..........(everybody stops what they're doing & theres a sudden silence in the room, all eager to know who killed my poor little curries)...........It was my pan! ! !
(The crowd in the room gasp in disbelief :o :o :o? ?).
Yes ladies & gentlemen. All this time, it was right in front of my eyes. I didn't have enough evidence & couldn't go round pointing my finger at all the other ingredients. Ill admit -? i DID speculate that it may have been the coconut milk at fault. But all along you were innocent weren't you, my sweet coconut milk :'(. Will you ever forgive me?
"Mr pan" -? "I personally... will make sure you never do this to another curry again."? Justice will be done!!! Straight in the bin you will go.
Misseur poirot.
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Did i not say it was the pan in my reply to your first post ( lucky guess heh ;D).
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Although the pan ruined my curry, I'm quite glad because the next time i make a korma with a (non radio-active pan) i won't be pulling my hair out, asking myself what went wrong - or sulking & taking it out on a family member.
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You require Hammer for the pan yes ? ;D
Glad all turned out well for you mate.
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What was the pan made of ... aluminium ?
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I was using a pressure cooker a lot.
It was great for cooking dried pulses and certain vegetables.
I used it for making pickles too.
But I noticed that sometimes the sides of the pan were extra "clean" after use.
This meant that what I cooked, had now got aluminium in.
Aluminium is not good for you, I have read links to alzeimers desease with it.
Stick to stainless steel or cast iron.
You can't go wrong with them.
Was your pan aluminium?
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I thought Aluminum pans were not allowed to be sold anymore . :)
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I did in fact check last night to see if it was aluminium or not, but the pan had no markings on it. I'm nowhere near as professional as you guys & wouldnt be able to tell what type of material it was made from, just by looking.
I understand that Aluminium can be affected by fruit & kitchen acids. Having said that, taste changes are much less than with iron saucepans.
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Hi Sultry,
Have a look at this thread if your going to get a new pan:
http://www.curry-recipes.co.uk/curry/index.php?topic=353.0