Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => Cooking Equipment => Topic started by: floydmeddler on February 21, 2010, 09:22 PM
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After seeing it mentioned on this forum, I like the idea of cooking Balti curries in Balti dishes/bowls during the last stage of the process. What bowls do I need to go for? Presumably the standard stainless steel serving bowls are a no-no?
Cheers
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Hi floyd i use these http://www.catering-suppliers.com/product_pictures/1149757290.jpg (http://www.catering-suppliers.com/product_pictures/1149757290.jpg)
and these
http://www.horshamtandoori.com/cpanel/categoryimages/chi.jpg (http://www.horshamtandoori.com/cpanel/categoryimages/chi.jpg)
Just make sure nobody picks these up,they should be very hot.
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Hey Floyd
I have large and small ones but what I do is cook in my trusty old wok and use the balti dishes (warmed in hot water) for serving only as it keeps them good as new.
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Cheers folks. So, I can use stainless steel but they'll become heat damaged over time?
Many thanks
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Hi floyd,
No, I wouldn't cook with them, they are way to thin, flimsy, just not right! I would suggest the you follow Stephen's lead (mine too) and get yourself a wok, cook your dish, then transfer to your "hot" balti bowl.
Hopes this helps?
Ray
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Hi floyd,
No, I wouldn't cook with them, they are way to thin, flimsy, just not right! I would suggest the you follow Stephen's lead (mine too) and get yourself a wok, cook your dish, then transfer to your "hot" balti bowl.
Hopes this helps?
Ray
OK. Thanks.
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I dont actually cook my baltis in the dishes, i transfer the curry over into them when cooked,so when you present the dish to friends its sizzling hot in the dishes.
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...I can use stainless steel but they'll become heat damaged over time?
Yup that's right Razor, Frank and Floyd are describing what I do - they will become heat damaged quickly.
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I was looking at doing that too floyd. I think one place i know cooks their curries in the balti pans. I know most dont but the way the food was cooked into the sides of the pans and the presence of evaporation rings made it look like that.
I think it would be harder to cook in something that small though!
(i'm talking about cast iron, not stainless steel bcos that is a bad conductor of heat)
(http://www.spicesofindia.co.uk/acatalog/Cast-Iron-Karahi-with-Base-Big.gif)
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I read a recipe on this site and the directions said to put a little oil and garlic into a balti dish and fry for a min before adding the cooked curry. This is what got me interested. Not sure what the link is now though.
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Floyd the one that Chinois has posted a pic of looks like it is made for cooking in but when any recipe calls for a balti pan I would suggest ignoring it and using whatever trusty pan you do your curries in.
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Cheers Stephen. I suppose I just liked the idea of me showing off in the kitchen with sizzling Balti dishes on flaming rings etc :D
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Picked up a few balti dishes today in poundland ;D