Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Mikka1 on February 18, 2010, 08:31 PM
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Ok today I decided to do a test sauce. I do this from time to time to keep up with the fast paced job of FRYING a curry.
Since I had the same amount of base sauce left in the other pan decided to do a reverse curry. By this I mean work backwards as much as possible, no fried onions etc.
I just added spice mix to the base, a few little things here and there like salt, some finely chopped green pepper. You get the message.
Apart from the garlic which always fries too quickly when I cook it......... the results? COUGH! The pot STEWED curry had just about as much taste and to be honest had a better consistency over all. Paprika didn't seem to like it as much as when frying but by and large I think you would go for the pot STEWED version.
I'm looking at these flaming pots and pans now on various videos here and there. I'm not convinced its needed at all in fact far from it. The larger flame surrounds the sides not the bottom hence the garlic can cook for longer without burning. You cannot do that at home on a normal cooker but apart from that you can do anything as regards the sauce.
On my conventional oven for example if I put the oil on high heat in just 10 or less seconds its burned. Its not about the power of your cooker its about how fast that heat transfer takes place. So then you are ok to cook for longer if you wish in my view. After all you've spent hours in preparation - Why ruin it.
Just my take of course.
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Hi Mikka - one thing I like about this forum is that people here are prepared to experiment! I've just partially ruined a 3 litre base by grinding the seeds separately instead of boiling the whole seeds then blending. I thought Pakistani chef Taz must have a reason for specifying whole seeds in his recipe and now I think I know why.
I think it's entirely true to say the BIR style of cooking as you described is first and foremost to produce the fastest possible curries. From the videos I've seen they can cook 2 dishes at once and can probably turn out 2 dishes in 8-10 minutes. Personally I don't think they do this to make the food taste better than a slower cooked dish.
The fact remains though that nearly everybody on this forum can't quite match the taste of their favourite takeaways, cooked with that method. Also a lot of myths even in Indian cookery probably still prevail. I was dismayed to read in my new "50 great curries of India" cookbook that if you make your dish too salty stick a potato in it! We all know that doesn't work dont we? ;)
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Thanks PP.
Yeah me too. You have to try and work things out, everyone is different. I'm sure as you confirm too, speed isn't the essence it is the spice/method.
Thanks Paul. Phew ;D
Hi Mikka - one thing I like about this forum is that people here are prepared to experiment! I've just partially ruined a 3 litre base by grinding the seeds separately instead of boiling the whole seeds then blending. I thought Pakistani chef Taz must have a reason for specifying whole seeds in his recipe and now I think I know why.
I think it's entirely true to say the BIR style of cooking as you described is first and foremost to produce the fastest possible curries. From the videos I've seen they can cook 2 dishes at once and can probably turn out 2 dishes in 8-10 minutes. Personally I don't think they do this to make the food taste better than a slower cooked dish.
The fact remains though that nearly everybody on this forum can't quite match the taste of their favourite takeaways, cooked with that method. Also a lot of myths even in Indian cookery probably still prevail. I was dismayed to read in my new "50 great curries of India" cookbook that if you make your dish too salty stick a potato in it! We all know that doesn't work dont we? ;)
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speed isn't the essence it is the spice/method.
Mikka,
it's well worth a go - showdown between fast & hot and "stewed" - i call it slow boat.
i'm clearly a fan of the fast & hot. what i would say is it isn't so much fast but anticipating what's happening in the 1st few stages. once the spices are cooked it's pretty much plain sailing.
u're on the right track on the type of heat for sure. haldi i think was 1st to mention it. i still don't know what the mechanism is that produces the taste - CA's post on the smokiness will show u the how though.
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::)
Ok so where is that? ;D
I get mine from Fenugreek and seared onions.
CA's post on the smokiness will show u the how though.
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::)
Ok so where is that? ;D
Don't worry about it Mikka, you just wouldn't be convinced...at all! ;)
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I know. I only trust my nose and what I see with mine own eyes. I see that you only trust yourself.
Don't worry about it Mikka, you just wouldn't be convinced...at all! ;)
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I see that you only trust yourself.
Nooooooo, I trust you too Mikka...trust me! ;)
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Hmmmm
Like I said. A long day ;D
Nooooooo, I trust you too Mikka...trust me! ;)
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Mikka,
if it's the smokiness post that u refer to then here http://www.curry-recipes.co.uk/curry/index.php?topic=1851.0
(http://www.curry-recipes.co.uk/curry/index.php?topic=1851.0)
it's well worth the read even if u're not taken in.
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Thanks Jerry.
Bloody nora....! :o
Blue flame is the hottest heat of all, I had no idea kerosene was involved. ;D
I think I saw these images some time ago perhaps? Anyway JHC. No wonder it is outside the sprinkler system would have put this one out with 3 foot flames. ;D
I've tried everything except firing. I know that my bahjis, (To die for) are submitted to intense heat but the spices themselves are shielded by onions and flour.
Cory is this still what you do know? This was 2007. I'd love to see a video of what you do? For me its the basics. Ratios/Spice/Content/Heat in some part. But at the end of the day what goes into the meal.
I'd burn down my house if I were to follow this.
Mikka,
if it's the smokiness post that u refer to then here http://www.curry-recipes.co.uk/curry/index.php?topic=1851.0
(http://www.curry-recipes.co.uk/curry/index.php?topic=1851.0)
it's well worth the read even if u're not taken in.
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Mikka,
my flame is quite a lazy flame (blue with some orange). a blow torch is not what u need for sure. i'll try and find the pic i posted or will add again.
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Mikka,
could not found the post with the pic so add it here for info.
(http://www.curry-recipes.co.uk/imagehost/pics/259b7b3a198ff52104b6fc662a79b9c9.jpg) (http://www.curry-recipes.co.uk/imagehost/#259b7b3a198ff52104b6fc662a79b9c9.jpg)
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Nice one Jerry that's the one I see in restaurants for certain. wraps the pan and allows time in the center if you know what you're doing.
Thanks for that. What make and power rating is it please? Interested now.
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Mikka,
it started out at 2.5kw and i moded it to ~8.8kw. http://www.curry-recipes.co.uk/curry/index.php?topic=2944.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=2944.0)
i got it via www from hamilton gas http://www.gasproducts.co.uk/acatalog/Cast_Iron_Single_Burner_Gas_Boiling_Ring.html (http://www.gasproducts.co.uk/acatalog/Cast_Iron_Single_Burner_Gas_Boiling_Ring.html).
other links http://www.curry-recipes.co.uk/curry/index.php?topic=3468.msg31062#msg31062 (http://www.curry-recipes.co.uk/curry/index.php?topic=3468.msg31062#msg31062)
i reckon u need approaching 30,000 btu or 24,000 min.
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Mikka,
on this u can't cook in a domestic kitchen - too much smoke and mess. u need a shed, garage or the like.
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does the top end gas burner actually make that much difference. i use normal household gas, and it seems more than hot enough. i usually turn it up full for 5 mins or so each curry. am i missing something not having a bir style burner, or is my domestic gas cooker enough?
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DD,
u can only make u're own mind up on this one. there are clearly members who don't rate the idea one bit. there aren't many people who seem to have taken the plunge either.
for me i've not been able to produce on my domestic gas hob at 3.0kw. the trek to the garage is not one i'd do unless it was worth it.
i'll take a pic tonight which may sway u either way hopefully.
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DD,
pics
the downside u have to take everything out to the garage with u and then bring it back.
the 2nd pic gives a bit of a feel for why.
(http://www.curry-recipes.co.uk/imagehost/pics/6f67df769382620cfeb1f410af8525d9.jpg) (http://www.curry-recipes.co.uk/imagehost/#6f67df769382620cfeb1f410af8525d9.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/236714f44b76e7210219e85ba070a151.jpg) (http://www.curry-recipes.co.uk/imagehost/#236714f44b76e7210219e85ba070a151.jpg)