What nationality do you chaps think the narrator/chef is ?
What nationality do you chaps think the narrator/chef is ?
I recon Indian/Turkish/born in England, his name is Julian ;D Watched the Madras and Bhuna vid's, Not that impressed :-\ almost both the same,(apart from the lemon in the madras) no peppers or tomato in the Bhuna, >:(
HS
It's interesting he uses terms like 'mix powder', 'base sauce' and 'spiced oil'. Perhaps he's aware of this site, Mick's site and possibly others, and is showing us what he thinks we want to see. Or were BIRs using those terms for years before these curry-related web sites came into being?
Has he any other vids? i cant seem to find him on youtube, i like this one.
Cheers Fishy
It's interesting he uses terms like 'mix powder', 'base sauce' and 'spiced oil'. Perhaps he's aware of this site, Mick's site and possibly others, and is showing us what he thinks we want to see. Or were BIRs using those terms for years before these curry-related web sites came into being?
Yeah, I picked up on this too. Before my time with cr0, I'd never heard the term 'BIR' before. I had heard of base sauce and mixed powder but I think I got them from recipe books?
Makes you wonder if he is former member of cr0 or the other forum?
Good luck to him, and I wish him every success.
Ray :)
What nationality do you chaps think the narrator/chef is ?
English! Not sure why you think he's not? Maybe you've spent too long living in Kent Phil, if you're regarding a northern accent as evidence of foreignness? :DNo, it was exactly the opposite ! 2nd-generation immigrants often speak with a very local accent, and I was just intrigued to know whether he was ethnically English or whether his family originated elsewhere. Hotstuff wrote "I reckon Indian/Turkish/born in England", so it's not only me who wonders whether his accent may be fooling us.
His Madras, he needs to crank the gas up and cook that garlic and spice out.
His Bhuna, be disappointed if I ordered that, not a Bhuna.
I know how hard it is to get going and with everyone tastes NOT the same - it can be a pain in the arse!!!
best, Rich
I WISH HIM THE VERY BEST WITH HIS VENTURE -
Good review, HH; I think you are the first to comment after trying it. However : what recipes did you use for base, curry masala, and tandoori masala ?
** Phil.
It's my own base - developed over the last 2 years - been tweeking tweeking etc - but as a newbee here I've not posted as TBH as you know new comers seem to get shot down in flames here on CRO by the more established members - having said that if tonight's results are anything to go on it seems to blow a lot of the theory into the weeds - technique/method is key[...]I will post my base/spice mix shortly though - but I will hold fire as I've a Sunday buffet session in a local restaurant where I will go in and cook with BIR chef's so might pick up a few more tips - so watch this spaceI wait with bated breath ! Yes, I agree that there is a risk that someone will be critical, but you will undoubtedly survive the baptism of fire, so please go ahead and post when you feel good and ready. Some of us are /never/ too old to learn !
Finally, if you are running a curry establishment you gotta have a tandoor. Most of his food will never get above average without one.I really have to disagree with that one, Chris. If he is offering curries, and not tandoori chicken, chicken tikka, seekh kebabs, etc., then what need has he of a tandoor ?
Finally, if you are running a curry establishment you gotta have a tandoor. Most of his food will never get above average without one.I really have to disagree with that one, Chris. If he is offering curries, and not tandoori chicken, chicken tikka, seekh kebabs, etc., then what need has he of a tandoor ?
** Phil.
Surely if he's offering some sort of curry menu it would utilize meat from a tandoori oven...there must be chicken tikka massala on the menu...It's age, Jb, it's age :) When I started eating BIR curry, no-one had even /thought/ of inventing Chicken Tikka Masala, and to find a tandoor was itself an exciting rarity (I ate regularly at the first restaurant in Birmingham to get one); now every tuppenny ha'penny take-away has its own tandoor, and if you can find a Chef's Special that /doesn't/ involve pre-tandoored chicken (or other pre-tandoored meat or fish), you are doing well indeed. For myself, I still live in the 70s, mentally speaking : I like my curries as curries, and my tandoori/tikka as tandoori/tikka, and ne'er the twain shall meet ...
For myself, I still live in the 70s, mentally speaking : I like my curries as curries, and my tandoori/tikka as tandoori/tikka, and ne'er the twain shall meet ...
** Phil.
[D]oes the base sound like the one in Dave Lloydon's undercover curry??? Slow cooking on a very low heat,18 key ingredients,cabbage,emulsion,spiced oil etc...Similar, but not identical ("influenced", I would suggest) : + paprika, - cumin, - hing.
Surely if he's offering some sort of curry menu it would utilize meat from a tandoori oven...there must be chicken tikka massala on the menu...It's age, Jb, it's age :) When I started eating BIR curry, no-one had even /thought/ of inventing Chicken Tikka Masala, and to find a tandoor was itself an exciting rarity (I ate regularly at the first restaurant in Birmingham to get one); now every tuppenny ha'penny take-away has its own tandoor, and if you can find a Chef's Special that /doesn't/ involve pre-tandoored chicken (or other pre-tandoored meat or fish), you are doing well indeed. For myself, I still live in the 70s, mentally speaking : I like my curries as curries, and my tandoori/tikka as tandoori/tikka, and ne'er the twain shall meet ...
** Phil.
http://www.curry-recipes.co.uk/curry/index.php?action=profile;u=16823 (http://www.curry-recipes.co.uk/curry/index.php?action=profile;u=16823)"Welcome" PM sent.
http://www.curry-recipes.co.uk/curry/index.php?action=profile;u=16823 (http://www.curry-recipes.co.uk/curry/index.php?action=profile;u=16823)"Welcome" PM sent.
** Phil.
Any response yet Phil?Not so far : he's either in the studio recording another video, or busy in the kitchen keeping all of his customers happy, I expect ... It's only we retired old gits that have time to faff around on curry fora during the day !
thanks for that(and for your other videos).BIR cooking is notoriously secretive with most chefs keeping their recipes close to their chest.Please post more videos!!! There is a discussion forum cr0.co.uk talking all things curry it would be great if you could join us.
caistervet 8 hours ago
Reply
UserRespond to this video... thanks for that. Had a look at the cr0.co.uk site this morning, might venture a comment, however noticed a few negative comments on the forum
Anyway, thanks for watching my vids.
leviteish 2 hours ago
So, before he has even got started with cr0, it seems he's already hessitant to make an appearance :( I really hope that he does show because there is so much I want to ask. Ray :)Well, chefs are notoriously touchy. I was in regular e-mail contact with the author of a well-known book on BIR, and all was going famously until I suggested that the book was padded out with pointless repetition, simply replacing the "Chicken" in "Chicken Madras" by "Beef" and then pretending it was a different recipe ... After that, complete silence. OK, I know, I should have bitten my tongue ...
Pity about the negative comments thing....
Paul
I should have bitten my tongue ...
** Phil.
I should have bitten my tongue ...
** Phil.
NO no no, In the words of the famous Roy Walker of Catchphrase fame;"Say what you see, If you see it, say it!";D
Ray :)
of my local BIR / TA menus, there's a lot more going on in their bhunas than there is in his
Well, just watched his base Gravy vid on youtube and noticed this;Quotethanks for that(and for your other videos).BIR cooking is notoriously secretive with most chefs keeping their recipes close to their chest.Please post more videos!!! There is a discussion forum cr0.co.uk talking all things curry it would be great if you could join us.
caistervet 8 hours ago
Reply
UserRespond to this video... thanks for that. Had a look at the cr0.co.uk site this morning, might venture a comment, however noticed a few negative comments on the forum
Anyway, thanks for watching my vids.
leviteish 2 hours ago
So, before he has even got started with cr0, it seems he's already hessitant to make an appearance :(
I really hope that he does show because there is so much I want to ask.
Ray :)
Ray - watch the Dupiaza video (as per my edited post above). The onion sauce is not blended, it is added "as is" to the curry. It's a new one on me and quite an exciting prospect - something new to try :D
Julian, Welcome
As your reading this thread at the moment, would you like to say a few words ;D
Sorry I'm loosing the plot with this site - what right have you to quote - 'he's not a chef but the owner' - 'thats not a bhuna' - when you don't actually know anything about him or his T/A or Resturant or what the food tastes like
Whats wrong with you lot!!!!!!!!!!!!!!!!
Someone posts interesting and new informative videos about cooking BIR curry - which you all are passionate about and want to achive - then slag the living **** out of it - is it me
Sorry I'm loosing the plot with this site - what right have you to quote - 'he's not a chef but the owner' - 'thats not a bhuna' - when you don't actually know anything about him or his T/A or Resturant or what the food tastes like
Whats wrong with you lot!!!!!!!!!!!!!!!!
Someone posts interesting and new informative videos about cooking BIR curry - which you all are passionate about and want to achive - then slag the living **** out of it - is it me
Relax Mr, to be fair no ones said he recipes are shite? just that his naan, bhuna, madras [ok madras looks ok to me] just don't look 'all that' which they don't. high standards nowadays mate high standards.
And you'll be right, but its not necessarily a bad thing. cr0 sorting the wheat from the chaff and i mean that in the nicest possible way.
I posted earlier - WHY DOSENT SOMEONE TRY AND CONTACT JULIAN AND INVITE HIM ONTO THE SITE - after all he is striving to make curries like the rest of us - I cant seem to get a PM through to him on youtube!best, Rich
Tikka & seekh kebabs on the chargrill and get better results.
Hi Julian,
Thanks for posting here at cr0. It would be great to hear how you got into cooking curries in the first place.
Good luck with your business venture.
Cheers,
Paul :)
Julian is now a star man for me - i'm in no doubt.
might even get an ali pan myself - i keep saying i will. i can't see it replacing my black steel but at least it will put my mind at rest.
ps i would defo only stick to the ali or black steel - i can't see a stainless being upto the job.
ps with my new found interest decided to view the base video - from personal view - go very easy on the cabbage. i don't add it at all. tried it once and it's just not the taste for me.
I think it is going to be hard to judge this fairly unless we know the spice mix used???
Barry
me 2 :) Just ran out of base so hope he posts the ACTUAL spice MIX he uses and not one that he has slightly changed so not to give his 'secret' away.
Barry
on the other forum.
Cheers,
Paul
Hi Everyone
Glad you like the picture and brief report - hopefully you will be tempted to try Curry2Go's Vindaloo for yourselves too! - The only thing I can offer as advice at this stage is to consider that less is probably more when in comes to the cardamom powder :o
Seriously though, no photo adjustment was used in the image. I always add tandoori masala in my tom-puree mix (I believe Curry2Go does too) - maybe extra colour saturation is from there :-X
This batch was made without spiced bhaji oil. I tried that before with the Curry Secrets book and was undecided at the time.QuotePersonally I felt that the finished curry takes on a sticky (for want of better words) old chip shop oily background when using the second hand bhaji oil- but thats based on very loose experiments.
Hopefully one of you chaps will go the bhaji oil route again and report back :)
All the best
enjoying these videos that much that i ended up watching the lot on you tube
enjoying these videos that much that i ended up watching the lot on you tube.
Julian is clearly top man and wish him all the best.
ps i have the ingredients (kashmiri chilli) for the vindaloo and have base et al on the go. have not tried the kashmiri chilli before and took real strength not to pick up the norm nagga (de seeded for me). even treated myself to some standard chilli powder (have always used the hot version out of habit).
This is going on my favourite recipe list along with ChewyTikka's madras. Thanks for posting Curry2Go!
I too would like to give the 'curry2go' recipes a try but I have already hit a hurdle.
His seasoned oil is basically oil from his deep fat fryer, strained. I asked him via his channel on youtube if my oil would be good to use being that, I have mainly used for for onion bhajis but I have fried off a couple of batches of samosas and the odd batch of frozen chips. He hasn't replied as of yet so I've just done another batch of Chewy's 3 hr base (which I love to bits).
What do you guy's think, do you think that my oil would be fine or, should I wait until I have a batch just used for bhajis only?
Ray :)
What do you guy's think, do you think that my oil would be fine or, should I wait until I have a batch just used for bhajis only?It's the chip oil that makes the BIG difference
Ray :)
It's the chip oil that makes the BIG difference
Razor DO NOT use the oil you have fried chips in frozen or fresh
the other time was when i made micks suggestion for pre-cooked potatoes.
all i did was add loads more oil and removed the solids before they broke up.
it's also why we can never get a 100% resultThat's pretty much like sticking 5 of us in the same kitchen with identical equipment, ingredients and the same recipe. I doubt very much whether we'd allcome up with identical dishes though ??? :-\ . But this curry cooking lark is good fun and in the main produces good food and just occasionally something quite special and very BIR 8) . Then we come on here and talk about it ;D ;D
Too much information from too many people
That is not a critisism in any way, I love this site
It's just an observation
Too many cooks, spoil the curry?
(in my neck of the woods a chip shop is a chip shop and a BIR is a BIR we dont have a chip shop making indian restaurant food and we dont have indian restaurants cooking chips in a big huge fryer like in a chip shop) but for homecooked chips i personally wouldnt use the oil.
we dont have indian restaurants cooking chips in a big huge fryer like in a chip shop
Are you making the vindaloo, Jerry? His Kashmiri chillies looked dry to me, not fresh - not sure what difference it would make though.
What do you guy's think, do you think that my oil would be fine or, should I wait until I have a batch just used for bhajis only?It's the chip oil that makes the BIG difference
Ray :)
It gives that wonderful subtle flavour
You need a lots and lots of chips put through the oil
If it's had fried chicken cooked in it, then it's even better
You would have thought (like I did) that bhajee and samosa oil would do the trick
But it doesn't
It give an extra something, and improves the base
But it's not what you're after
I have seen this done at takeaway kitchens, this is not just speculation
It's also my brick wall, because I can't reproduce this oil
Why would anyone want to eat something that's been fried in oil that's no longer fit to even fry chips in?
When does the oil reach a point that is no longer usable for chips, but good for curry?
Seasoned oil is one thing, but come on...
Gary
I think It's called "Clutching at Straws" Gary,
HS
DO NOT use the oil you have fried chips in....Your oil is ok to use if only samosa and bhajis have been fried in it.
I would have thought it would be bhaji/samosa oil you need and not old chip oil
Why would anyone want to eat something that's been fried in oil that's no longer fit to even fry chips in?
When does the oil reach a point that is no longer usable for chips, but good for curry?
Seasoned oil is one thing, but come on...
I think It's called "Clutching at Straws" Gary
CHIP oil is NO good for cooking curries
I have seen this done at takeaway kitchens, this is not just speculation
So on what basis can you beg to differ?
And, as far as I understand it, Haldi has acquired some of this "used oil" and successfully replicated the taste and aroma of his local takeways. What he can't do, as I understand it, is replicate the taste and aroma without it..............Nor can he make the same "used oil" at home (because of the quantities of ingredients that need to be fried in it to make it the same).
What it is, therefore, is an avenue worth more fully pursuing (rather than rubbishing!).
Yep Haldi is a top man,the point I was trying to make is the fact that I can't see many true BIR selling a great deal of chips and so they won't have a steady supply of used seasoned chip oil.Not saying Haldi didn't witness this just thinking other places don't use chip oil but still manage to get that elusive taste.
this then is the missing 5% for Haldi is it not? And if so maybe for the rest of us too :o
I see little point in this as Haldi has already tried and cannot do it. Therefore i assume it's not something we cannot replicate at home for obvious reasons. The only alternative would be to acquire some of a takeaway's used oil and try it
You presumably feel that you have all the answers (I know I don't) and have nothing to learn from some of our more seasoned members (excuse the pun!).
If chip oil is the missing 5%, what do they substitute in the 95% of BIRs that don't serve chips ?
** Phil.
If chip oil is the missing 5%, what do they substitute in the 95% of BIRs that don't serve chips ?
** Phil.
Hi All
We all must of encountered some really Naff and Manky Take Aways.
Calling Knackered deep fat fryer oil "Seasoned" is absolute nonsense and
can only happen on a forum like cR0.
Haldi. the places you see this practice in, need to be reported to the The Food Standards Agency.
A quote from FSA, Safer food, better business.
Since 31 October 2004 waste cooking oil from catering premises can no longer be used as an ingredient in animal feed.
Waste cooking oils from food manufacturing, and fresh or unused cooking oil, can continue to be used in animal feed.
Full guideline here:-
http://www.food.gov.uk/foodindustry/guidancenotes/foodguid/wastecookingoil (http://www.food.gov.uk/foodindustry/guidancenotes/foodguid/wastecookingoil)
There's a couple of guys who go round my local restaurants and buy up all the knackered oil and turn it into fuel. They pay 20p a litre.
A far better idea than actually consuming it.
My original response to this thread was:-
Bhaji oil, that old chestnut, the deep fat fryer oil is Knackered and dumped every 2/3 days in all the restaurants I know.
One time Bhaji oil, which is cooked in a pan on the stove top, is filtered and recycled in some restaurants, but not really a curry secret.
What's all this frozen chips malarky.
We must be spoilt, here in the NorthEast.
Fresh, hand cut, chunky chips, blanched and cooked to order.
All BIR/TA's I'm involved in have, The Food Standards Agency
Safer Food, Better Business Certificate.
cheers Chewy
Don't remember saying that I had all the answers
I wouldn't want to use knackered old oil in my curries and I can't really see that this is the missing secret.
Don't remember saying that I had all the answers
No, but you're dismissing the comments of those who maybe do!
What's up CA, Wrong time of the month for you ;)
I'm not dismissing, Just questioning, there is a difference, No one has actually said that chip fat is the secret ingredient, just saying that in my opinion it's utter rubbish ;D
perhaps, HS, but it's blind, ignorant and contrary idiots like you that ruin the progress of this forum, in my opinion. :)
May i suggest George moves the "chip fryer" content into a new appropriate threadSeconded.
Don't remember saying that I had all the answersI never want to upset anyone
Being a beginner I have everything to learn, And have an open mind, BUT chip Oil/Fat does not stead well In my opinion, and if all i can learn from this forum is to use dirty chip fat to do my curry's in, then I'm in the wrong place (and I don't think that is the case) I have a lot of respect for these guy's on here including you CA, but chip fat, NO WAY ;D
HS
The best thing to do is get into Takeaway kitchens, and see for yourself
I, for one, would love to know
I'm sure it's something they wouldn't tell you, it's something you would have to observe
And yes, it's true
I have been given used oil and got perfect results
In uk now enjoying real british curry. Sent curry2go recipe and video to my cooking shop in Thailand where my curry crazy
brother made base and chicken vindaloo exact as in video. He say that the curry taste is beautiful and aromas nice. tested
taste with english customer and he offer to pay for another curry to take home.
Small change is he used our own home made red chilli paste instead of powder chilli.
Served with jasmine rice on plastic plate thai style :)
(http://s9.postimage.org/5ib948k4v/curry.jpg)
@Sami
Apologies for missing your post!
Love the picture, the rice looks plump, tender and delicious.
As for the curry - great colour, quite a thick texture - superb - please keep the pictures coming :)
@Jerry
Great report / feed back on the Vindaloo. Seems like a winner for you :)
Regards
and wish you people a merry Christmas and happy new year.
I never want to upset anyone
I reported what I saw, and now regret it
All this upset is too much for me
but i need to order some kashmiri chilli powder asap :
He did say that after he had pre-cooked his chicken the liquid left is thrown away,however after he describes his lamb method he says the liquid from this and some from the chicken is added to his stock,very interesting.
QuoteHe did say that after he had pre-cooked his chicken the liquid left is thrown away,however after he describes his lamb method he says the liquid from this and some from the chicken is added to his stock,very interesting.
surely someone lives near Curry2Go to do post the 1st taste test?
Regards
ELW
I'm about 25 minutes or so away. If I can I'll try to get over there over the xmas break. I could do with another reason to go to Chorley but I can't think of one at the moment, like taking the missus shopping.
Cheers,
Paul
Thanks for the link HS - it just gets better.
Cheers,
Paul
Julien from c2go mentioned 'caramelising' the cooked base in the pan, almost burning it to produce a flavour, which is a term i'v never heard on here regarding the pureed base. could he have been meaning the reduction of the 1st ladle?
I believe the best tools are the bare aluminium pan and the steel serving spoon, like most BIR chefs use.
I've known about the "caramelisation theory" as I'm sure others have on here probably since I cooked using the Taz base and method. The method utilises a particularly oily base that is reduced hard and fast while all the time it is continually scraped off the pan sides and bottom and remixed back in with the more runny sauce. This method definitely produces a sweet smokey taste.
You are correct it is an important observation (caramelisation of base) but I suspect a lot of cooks achieve the effect without thinking about it just by watching loads of BIR videos and copying the technique as best they can.
A silly question perhaps....but....where exactly does Julian mention the technique of 'caramelising' the base in the pan.I've watched his videos with great interest but I must have overlooked that.In his vindaloo video he talks about almost 'burning' the ingredients in his pan but that's BEFORE any base sauce is added,I guess it's in another video??Hi Jb
It's patently obvious I think that this Julian chap knows what he's doing
A silly question perhaps....but....where exactly does Julian mention the technique of 'caramelising' the base in the pan.I've watched his videos with great interest but I must have overlooked that.In his vindaloo video he talks about almost 'burning' the ingredients in his pan but that's BEFORE any base sauce is added,I guess it's in another video??Hi Jb
Its in his video entitled "the curry pan", it actually makes a bit of sense that video as well imo ;)
Wayne
You won't get caramelisaton by just boiling - the blended onions have to touch the hot metal pan.
You stated that so few seem to understand the difference between caramelisation and reduction but the only evidence you have for this is a lack of response on this thread?.
As I implied you don't need to know the science, you just need to do it correctly. Try watching chewytikka cooking his madras on the video - he knows the technique.
I'm surprised no-one else contributing to this thread has picked up on your comment here, because for me, this represents one of the most important new pieces of information I've picked up on this site since I've been here. This could well turn out to be the final piece of the jigsaw I've been looking for.This was covered with the Taz base thread, by Mick (curry barking mad)
I do wish you would stop telling me what I already know e.g. what caramelisation is.
This forum is now quite vast and I can tell you that the subject of pans has been discussed from time to time but I don't have time to look for you to provide the links.
Not everybody will come rallying to this thread to tell you what pan they use because 1) it is off-topic and should be a new thread or a old thread brought up again
you are slightly confrontational bordering on insulting at times to members of cr0. (questioning cooking skills, mocking other discussions etc
I think you miss the fact that lots of people on this forum cook very nice curries that they are happy with but some of us are after a little extra and that is the hard bit to achieve.
You don't need to understand anything for this malarkyAbsolute rubbish! Once again you pin your own standards on everyone else. You might think it beneath you to understand the actual processes involved - but plenty of other people do want to understand them and discuss them. The Curry Universe does not revolve around you Paul and I don't care how long you've been here, how long you've been cooking curries or how much you think you know. This forum is for collective shared information for everyone to participate in - not just you!
If you want to talk about pans please start a new thread or find an old one and resurrect it, and I won't continue to discuss this in this thread.Then don't discuss it - let others discuss it, you don't have to participate in every thread Paul, I think we'll survive for once without your omnipotent and omnipresent input!
This was covered with the Taz base thread, by Mick (curry barking mad)
Hi all, Im going to stay off topic then hopefully bring it back.. :) I made the remark to try and clear up(in my own mind!!) some information on posts which were possibly conflicting of which there are lots on this site..it's a forum right??You would think it was a forum for asking questions, discussion and clarification wouldn't you? And yes there's an awful lot of conflicting information, one of the biggest hurdles many new members have to get over.
I would say that the most important thing to understand here is, there are many varied techniques that can be applied to create the BIR flavour, Julians being one of them, Micks being another and Chewytikka's being another. I have tried Micks(CBM) base and it was fantastic, and so was the resultant curries using this base in conjunction with his preferred methods. I have also been using Chewytikka base of late, and his methods in the main, which is also giving me perfect results. Two very different methods, two very different base sauces but both resulting in fantastic BIR style dishes, albeit very different from each other!This post will probably stay off topic until we have a tate report from C2G
Blimey, this thread is getting hot, but there again I like a bit of controversy Not learning anything, but it sure makes good reading
Keep it up chap's
HS
Theres no such thing as bad publicity HS, you know that :)
Rgards
ELW
Blimey, this thread is getting hot, but there again I like a bit of controversy ;D Not learning anything, but it sure makes good reading ;D
Keep it up chap's ;)
HS
Spicey,
Anyway, I'll butt out. It wasn't my intention to wind you up.
Paul
If you know how to do something, you don't necessarily need to understand why...
I've just knocked up a curry base (my own version) using "used oil" (which is, to my mind, very obviously "seasoned"). The "used oil", I used, is from frying bhajis. And, yes, chips! - to which the oil adds a nice colour and taste.
It's not the first time I've done it. But, based on your comments, I want to try it again. It's NOT "rancid oil", it's NOT "lard", it's NOT "knackered oil", nor, indeed, is it "3in1"!" ::)
It's simply oil that has been used, to fry other things, which it has picked up the smell and taste from!
The other thing I've done is to "fry", "tarka", or "bargaar", or "bhuna" (I'm now not sure which other people think it is! But it's probably a combination of all of them!) the spices, garlic, ginger and tomato puree and added it to the pre-boiled veggies. It makes much sense to me, since the spices needs the oil to release their flavours. And the veggies don't.
I haven't cooked any curries with it yet (I will within the next few days) but will let you know how I get on
The real reason BIR's use aluminium pans is because they are cheap and they heat up really fast. The thinner the metal on the base the better, they don't want to hang around for even a minute waiting for a thicker pan to heat up!
Paul
I haven't misunderstood a single word you've written
, but you've not listened to or taken on board a single word I've said
Naughty, naughty hot stuff, we all enjoy it when the handbags come out :o. If you're not careful I'll tell everyone you're a bloke and nothing like your avatar :) :)
I don't think any chef in his right mind would cook in a very thin vessel that would melt at 231.9C !The real reason BIR's use aluminium pans is because they are cheap and they heat up really fast. The thinner the metal on the base the better, they don't want to hang around for even a minute waiting for a thicker pan to heat up!If what you say it true (and I think it is probably partly true) then they would use very thin, and cheap, TIN! ::)
I don't think any chef in his right mind would cook in a very thin vessel that would melt at 231.9C !
BTW wouldn't mind her in MY Christmas stocking ;D
Tut, tut, HS...at your age, I only hope the rest of your Christmas stocking is stuffed full of Viagra, in which case! :P ;)
The real reason BIR's use aluminium pans is because they are cheap and they heat up really fast.
As I've said so many times there is no secret anything, you just need to learn the techniques and that takes time
But I strongly suspect that any pan (including nonstick pans) will do the job more than adequately.
I, for one, can definitely "caramelise" (or read "burn"! ;)) anything in any pan, without too much trouble! :o
The real reason BIR's use aluminium pans is because they are cheap and they heat up really fast.The original question wasn't why they use Aluminium pans per se, but why they used Aluminium Pans that did not have a non-stick coating on them. A subtle difference, but a distinctive one. I've been using an old 24cm aluminium frying pan with a non-stick coating specifically for making curries in, I now find out that, that is not the correct type of pan I should be using. It's still an aluminium pan, it still heats up quickly and it's still cheap to buy, but it's not the right type.
I see. So more conflicting advice then?
I agree with chriswg in so far as many BIRs use aluminium pans because they're good
If you have a non-stick aluminium pan, try to remove the coating, like I did.
If you have a non-stick aluminium pan, try to remove the coating, like I did.
The one thing that seems sensible to me, if you're in doubt, is to use a bog standard aluminuim pan because many (most) BIRs seem to use them (for whatever perceived reason). Mine cost me 8 quid a shot from the Asian store. What you got to lose?Well, street-cred, clearly. I mean, if your cooking utensils aren't endorsed by an egotistical foul-mouthed so-called chef, a.k.a. "T.V. personality", and appropriate badged and priced to match, then clearly not only are your chances of cooking anything at all worthwhile strictly zero, you are also failing to be properly impressed by the very expensive advertising campaigns that endeavour to lead the gullible into buying such products and are therefore one of those primarily responsible for the financial crisis in which this country now finds itself ... So just get out there and buy some proper cookware, appropriately endorsed by whichever "celebrity chef" just happens to be the flavour of the moment, and then not only will your curries surpass even those of the legendary Veeraswamys, you will also be doing your bit to make Britain great again :-)
Just my (considered) opinion Spicey :P
I share your frustration, in this regard, but we have myriad members with myriad (and usually conflicting) experiences and opinions about almost any topic you'd care to mention! :o
The secret is, I think, to sift through the opinions and form your own.... :)
But, back to pans. Do you SERIOUSLY believe that a non-coated aluminium pan is a MUST and that nothing else will do the job (for whatever reasons members might care to mention)? ::)
Therefore the use of a specific cooking utensil....may make the world of difference to what they create
if you want to eliminate at least one variable, buy and use a bog standard aluminium pan like many (most) BIRs clearly use (for whatever perceived reason)
Too bloody boring and long winded for me ::)
I trust this will suffice as a summary of my opinion? :)
The list goes on
I can see that this subject for the vast majority of more 'experienced' forumistas is either 'too instinctive' or 'too boring' to bother discussing.No, it's more the insufferable smugness of some of the participants that causes the rest of us not to bother participating ...
I was hoping you might expand your thoughts on your experimentation with high flame gas burners to achieve that smokey flavour with the 'caramelisation' achieved with uncoated aluminium pans as advocated by Julian, but it's not a problem
I can see that this subject for the vast majority of more 'experienced' forumistas is either 'too instinctive' or 'too boring' to bother discussing
Understanding the science is without doubt, good knowledge to be in possession of but for me, and this is only my opinion, technique is key and if the technique has been developed through scientific means, then great but I don't really need to know that, I'll leave that to Heston ;D
Spicey, I think you will probably need to be more diplomatic and "entice" answers from members rather than to "bludgeon" them for answers (yes, yes, pot calling the kettle black once more, I know)! ;)I think my time will be far better spent in the kitchen learning through experimentation, something I've always done, than bothering to extract the misinformation and entrenched contradictory opinion that pervades this forum.
If people here want to continue the 'Monkey see's, Monkey does' route and all the restrictions that entails and are not interested in understanding what's going on - good luck to them. Personally I do not and do not want the restrictions of having to slavishly follow a recipe and want to go off and create my own dishes.
Personally I don't see that as being such a bad ambition to have.
If you have a non-stick aluminium pan, try to remove the coating, like I did.Hello there George, thanks for your input.
Out of curiosity, how did you go about removing the non-stick coating on your pan?
Certainly, you will struggle to get the answers of most BIR chefs and I suspect that this is simply because they themselves don't really know the science, they indeed use the Monkey sees, Monkey does method.
Here's my original post, with photos of the pan, before and after:
http://www.curry-recipes.co.uk/curry/index.php?topic=4983.msg47788#msg47788 (http://www.curry-recipes.co.uk/curry/index.php?topic=4983.msg47788#msg47788)
Your point with regards to Julians 'tip' on allowing chicken to rise to room temperature before cooking is just that - a tip, that helps you produce better dishes. It doesn't, will not, and won't change the overall 'flavour' of the dish you're cooking and therefore knowing and understanding the why's and wherefores of that is entirely irrelevant to the overall flavour of the dish you're cooking.
The more I think about this discussion the more I think that I'm doing myself a bit of a disservice really.
It's turned out to be a quite interesting debate, really enjoyed it.
f you understand the correct technique, then I suppose that you understand the science to some degree?Not convinced, Ray, not convinced, even with the best will in the world. And with the greatest respect to BIR chefs throughout the land, I doubt whether many of them understand the science (qua science) either. The technique -- most certainly; the technology -- most probably; but the science ? Food science is real science, and unless you happen to be fortunate enough to have had a good education in science (as rare these days as a good education in grammar !), you are unlikely to really understand the science involved. (Of course, I don't mean you personally, just the generic "you" that might be better expressed as "one" but which would undoubtedly sound excessively formal and pretentious on a forum such as this). My EUR 0,02.
Sounds like a worthwhile experiment and to be honest, I have already done this.
Not convinced, Ray, not convinced, even with the best will in the world. And with the greatest respect to BIR chefs throughout the land, I doubt whether many of them understand the science (qua science) either.
Blimey this thread has come along since I left it this morning....here's hoping for some definite answers next year!!! I'm off for a few beers and a North Indian Specia!!l
Yes you are correct, at the very beginning I did follow CA's methods and recipes, but further into the thread I do indicate that I changed this by creating a spice mix that I believe compliments my base and whilst I did still follow CA's methods, the flavour of the dishes changed somewhat, as you may expect them to.
What I find so frustrating is, trying to achieve that final 5% by wading through thread after thread of conflicting opinion takes me further away rather than closer to where I want to be.
It's a shame you didn't go the whole hog and fly solo,
And therein lies the real problem, everybody's "5%" is somewhat different to each others, hence the conflicting opinions.
What do we have to show for about 7 years of R&D? No as much as some people might have hoped.
Hi Ray
p.s, I have just made a version of c2g garlic chicken. I used chewys base, my spice blend, jarred ginger and garlic past, rajah tandoori masala. I didn't use his onion sauce, I used a portion of my onion paste instead (Nothing like the c2g garlic chicken really is it? :o) I've got to say, it was absolutely marvellous, really tasty.
So, from someone else's recipe, I now have ideas to create my own version of it, surely, that's what it's all about? ;)
Hi Chewy,Hi Ray
Yes, I did add the raw gg paste and cooked it for no longer than 1 minute more. It was in the pan however for another couple of minutes whilst I cooked a paratha on my tawa, so I guess the residule heat could have finished off the gg paste?
It was really tasty and had a wonderful sweet note to it, something that you will know that I look for in a good curry.
I've got to admit, most of my best efforts have come about using various pieces of other peoples jigsaw. To me, that's what cooking is all about, discovering something wonderful from what you have to hand.
Ray :)
A good Bengali expression, there are five fingers on your hand - All different. ;)
There were so many words and stress over this thread
Did spiceyyokoono learn anything at the end of it all
This was just a rerun of previously posted subjects wasn't it?
Caramilisation, reduction and aluminium pans
Or was there something else?
...& these new multi stage gravies that have appeared recently....why now???
I'm personally not a know-it-all (I wish I was)
So after a long and lively thread are there any specific questions that still remain unanswered?
So after a long and lively thread are there any specific questions that still remain unanswered?
Yes. How do you get the smokey flavour in a BIR style curry on a standard kitchen gas hob and without resorting to high flame burners in the garden.
Yes. How do you get the smokey flavour in a BIR style curry on a standard kitchen gas hob and without resorting to high flame burners in the garden.
My understanding is, he wants to cook the best BIR food that he can, and possibly better his favourite restaurant. To do that, he needs to understand the science.
I assume when you say smokey, you don't mean like smokey bacon or smoked haddock, or even smoked paprika?Ray
Well, my understanding of the 'toffee' note is, when the spice hit the oil, a good indication of when they are cooked properly, is an apparent aroma of toffee ascending up the old hooter.
My recent post on Rogan Josh demonstrates what you mention.
Out of curiosity, did you use Kashmiri chillies in your Rogan Josh?
And my understanding of the 'toffee smell' or smokey flavour that I define it as, comes from 'caramelisation' and not the correct cooking of the spices!
...and I have replaced my chilli powder with kashmiri mirch, but that is my personal preference.
...and in some cases tomato puree in the oil at the same time as the spices, which will both no doubt release sugars but to what extent, I wouldn't like to guess.
Have a close look at this video from chewytikka:
Check them out if you haven't already, both articles make fascinating reading imo :)
Seems like you did then!
Spicy, you've been posting as Falkor on the other forum, yes/no?
Sorry, I thought that you meant whole or even dried but yes, Kashmiri mirch, MDH brand. I know that it shouldn't make a difference but I only use MDH as I believe it to be the best.
Kashmiri chilli's are Kashmiri chilli's!
As I've said before on here, I'm generally pretty happy with the dishes I produce, so much so that I don't even bother with Indian Take aways anymore and even when I do go to an Indian Restaurant, I still prefer my own most of the time.Why don't you post one of your BIR recipes that you already cook. with your ingredients, method and photos or video, that way members might be able to help you in your quest for your missing ability.
But my dad's my best critic as he's been eating Currys even longer than I have, even though he knows bugger all about cooking them. Whenever I shove a plate of my own curry in front of him, he scoffs the lot and says that was lovely and I really enjoyed that, (but could do with more salt ::)) but you know what, it's still missing that certain 'something'.
As much as I hate saying it, I have to agree with him and that says it all for me really.
I'm From Manchester so could never support Man U!
julian v
Preston, United Kingdom
1 review
1 helpful vote
?Excellent Food- Kaushy's Garam Masala mix out of this world!?
Reviewed 26 November 2011
1 person found this review helpful
We visited Prashad after following the Family on 'Ramsey's Best Restaurants' I have to say the food and sevice was excellent! Having explained to Bobby that we had just opened our own small Indian takeaway, he kindly gave me a free sample of 'Kaushy's Special Garam Masala Mix. WOW!! This Garam Masala is fantastic and so aromatic, the smallest amount creates a wonderfull flavour, particularly when used just at the end of cooking just before serving. It's so good that I have been using it sparingly- at least till i can get back over to Bradford and pick up some more.
Prashad's pasion for cooking show's in the food they serve but the fact they have created their own special Garam masal blend, for me, shows their dedication to excellence!
Julian Voigt
Curry 2 Go- CHORLEY
Visited September 2011
Bobby Patel, Owner at Prashad, responded to this review
4 December 2011
Hi Julian, thanks for taking time out to share your love of Prashad, we are really pleased that you loved the garam masala, this is Kaushy's Grandma's recipe and consists of 26 ingredients. The are slow roasted and acred for for 3 weeks before stone milled to a perfect medium coarse grind. I hope your business is doing well and when I am in Cholrey we will bring more garram masala for you. Bobby
Hi Julian,
Many thanks for answering the questions mate. So just to be clear, are you using Rajah in the videos then>I'm From Manchester so could never support Man U!
Tut tut tut, I'm an Audenshaw lad and have been a Red all my life (even when we were sh**) I go to most games but not away, not anymore. That said, think I'll pay a visit to the City of Manchester council tax payers stadium, in Jan. See if we can overturn that shocking 1-6 wollopin you lot gaves us ;)
We just use Rajah mild madras in the mixed powder. The rest of the spices(corriander, haldi etc..) aren't always Rajah. We make up our own blends too.
Joking aside mate, I'm loving what you're doing with the videos, and have bookmarked your webpage too. Next time I'm on the way to Blackpool or camping in Croston, I may drop in to c2go :D
Ray :)
But my dad's my best critic as he's been eating Currys even longer than I have, even though he knows bugger all about cooking them. Whenever I shove a plate of my own curry in front of him, he scoffs the lot and says that was lovely and I really enjoyed that, (but could do with more salt ) but you know what, it's still missing that certain 'something'.
As much as I hate saying it, I have to agree with him and that says it all for me really.
appreciate the comment on the bunjarra - it's still on my mind. i will watch Julians video again and may have to make the onion "sauce" to understand if useful to me.
I agree. Furthermore, the figure of 5% is only a figure of speech, of course.
Apart from anti-spam duties I've found that recent time in my kitchen working by myself, has showed greater promise than hour after hour spent trawling through all the suggestions and mass of observations at this forum. It's serious data overload and it's nobody's fault but - face up to it - as a group we've failed big time. Forget the claimed 11,000+ members. Even if there are only 20 or 30 active members here, that's quite a big 'research and development department'. What do we have to show for about 7 years of R&D? No as much as some people might have hoped. Of course, I might be wrong. Some of you may well be making superb curries, rice, bread, etc as good as any BIR I've ever eaten at. You may not even realise how good you are. But when I suggested regional dinner parties to try and establish a benchmark for current standards, there was precious little interest. If one or two people were identified as truly outstanding by way of shared dining sessions, then we may be more inclined to listen to what they have to say. Currently, we don't know who they are. I'm sorry, but saying one's partner and friends say that you (I mean any one of you) make the best food they've ever tasted, isn't an independent enough assessment
QuoteI agree. Furthermore, the figure of 5% is only a figure of speech, of course.
Apart from anti-spam duties I've found that recent time in my kitchen working by myself, has showed greater promise than hour after hour spent trawling through all the suggestions and mass of observations at this forum. It's serious data overload and it's nobody's fault but - face up to it - as a group we've failed big time. Forget the claimed 11,000+ members. Even if there are only 20 or 30 active members here, that's quite a big 'research and development department'. What do we have to show for about 7 years of R&D? No as much as some people might have hoped. Of course, I might be wrong. Some of you may well be making superb curries, rice, bread, etc as good as any BIR I've ever eaten at. You may not even realise how good you are. But when I suggested regional dinner parties to try and establish a benchmark for current standards, there was precious little interest. If one or two people were identified as truly outstanding by way of shared dining sessions, then we may be more inclined to listen to what they have to say. Currently, we don't know who they are. I'm sorry, but saying one's partner and friends say that you (I mean any one of you) make the best food they've ever tasted, isn't an independent enough assessment
Good post George, its hard to come out of that without getting backs up, very well put
I have failed to crack this so far!
ELW
This is the guy that told me on my wedding day (to my 1st wife) that she wasn't what you'd call a stunner is she? and she wasn't (neither was I though )
CA,
many thanks for pointing this out. i would have missed an important piece here. watching it back (and the dupiaza) i now realise i was wrong and it's nothing like bunjarra. it is as Julian says "onion gravy sauce".
i will need to make this as i've not made anything like.
Why do BIRs (and we) add oil to their (and our) curry bases?
I've always supposed that oil is added primarily as a medium to extract the flavours (i.e. the organic essential oils) from the spices and to maybe "fry" the onions (and other veggies) to make them sweet.
Perhaps this isn't the case and oil needn't be added to a curry base at all?
Any thoughts anyone?
PS: It appears that Julian also adds either onion powder or garlic powder to his curry base (something that he doesn't otherwise disclose - one of his "secrets", perhaps?). I suspect it's garlic powder (from it's appearance and wetting properties).
My thoughts would be the same as yours CA but Julians base is quite different, as his "1st cook stage", is done with oil as the main wet ingredient, water being added as little more more than a gesture..! Yes, further water is going to be released from the onions and to a point, the other veg. The other thing to note is, I should imagine that the water content will evaporate somewhat, especially as it appears that he doesn't cook his base with a lid. Using oil instead of water should reduce the amount of evaporation and, retain pretty much all of the flavour of the veg? Of course, this is speculative on my part as I don't know for sure if that would be the case but it seems feasible?
There HAS to be more than one way to "skin the cat" so to speak, to get the same result. We've all been in takeaways and seen that big pot of onions etc filled to the brim with water bubbling away. I know I've seen it on lots of occasions whilst waiting for the curry to finish. They also weren't at the cooked stage ready for blending they were raw.
Another comment regards heat source etc, when I was last in the takeaway and was chatting to the chef, it seemed to take a while to cook and when I commented on this he said he'd left it on low heat cos we were chatting, so there goes the flame height theory (well maybe ??? ) and I looked for the 1st ladle reduction but no, just one big one from the start. DOH!
Hi CA,
Why do BIRs (and we) add oil to their (and our) curry bases?
I've always supposed that oil is added primarily as a medium to extract the flavours (i.e. the organic essential oils) from the spices and to maybe "fry" the onions (and other veggies) to make them sweet.
Perhaps this isn't the case and oil needn't be added to a curry base at all?
Any thoughts anyone?
PS: It appears that Julian also adds either onion powder or garlic powder to his curry base (something that he doesn't otherwise disclose - one of his "secrets", perhaps?). I suspect it's garlic powder (from it's appearance and wetting properties).
My thoughts would be the same as yours CA but Julians base is quite different, as his "1st cook stage", is done with oil as the main wet ingredient, water being added as little more more than a gesture..! Yes, further water is going to be released from the onions and to a point, the other veg. The other thing to note is, I should imagine that the water content will evaporate somewhat, especially as it appears that he doesn't cook his base with a lid. Using oil instead of water should reduce the amount of evaporation and, retain pretty much all of the flavour of the veg? Of course, this is speculative on my part as I don't know for sure if that would be the case but it seems feasible?
It's no coincidence that the two "professional" base gravy's that have been videoed on cr0 (c2g and Dipuraja) show a very large amount of veg to liquid ratio, both pots being massively overloaded. Do any of you guys do this? I mean, do any of us over fill the pot so that as the last ingredients go in, you're having to balance them on the top? I know I don't. I have also seen this in my local TA, there must be some reason for this.
As for the the white powder, he does mention salt in the narration but it doesn't look like salt to me, it does look like garlic powder. Garlic powder does take some time to disperse in water, and in the video, it is the only powder that still stays quite lumpy, so garlic powder would be my guess?
Hi Ray
The powder you see in the video is Fenugreek powder. I don't mention it as it's a little trade secret which I will go into in my ebook. Will also cover a lot more about the gravies in that book and the videos that will accompany the book see http://www.curry2go-online.com/recipes.html (http://www.curry2go-online.com/recipes.html) the youtube 10 minute policy does not allow too much explanation and I have received so many emails about the base hence I have embarked on this ebook and videos which should be complete before the end of January. The ebook will have a lot of content and will definitely answer all the questions on here re; use of oil, overfilling the pot etc.. believe it or not there is quite a science to it.
Julian
The powder you see in the video is Fenugreek powder. I don't mention it as it's a little trade secret which I will go into in my ebook. Will also cover a lot more about the gravies in that book and the videos that will accompany the book see http://www.curry2go-online.com/recipes.html (http://www.curry2go-online.com/recipes.html) the youtube 10 minute policy does not allow too much explanation and I have received so many emails about the base hence I have embarked on this ebook and videos which should be complete before the end of January. The ebook will have a lot of content and will definitely answer all the questions on here re; use of oil, overfilling the pot etc.. believe it or not there is quite a science to it.
Julian
Advanced or multi stage gravy (cr0)- I'm mad keen to hear more, but Julianc2g never mentioned this!!!!!!!!!!!!!!!!!!!
On topic- CurrytoGo, Cannot wait to hear a members taste test on c2g, it's long overdue, & Im too far away....Its very seldom that trade secrets of any kind are revealed on tv/web by people in the business, but I think it all adds to Julians credibility.those videos are brilliant & Im sure between both gravies & c2g I'm sure I will have taken a huge step forward to creating what I'm after
Regards
ELW
The powder you see in the video is Fenugreek powder. I don't mention it as it's a little trade secret which I will go into in my ebook. Will also cover a lot more about the gravies in that book and the videos that will accompany the book see http://www.curry2go-online.com/recipes.html (http://www.curry2go-online.com/recipes.html) the youtube 10 minute policy does not allow too much explanation and I have received so many emails about the base hence I have embarked on this ebook and videos which should be complete before the end of January. The ebook will have a lot of content and will definitely answer all the questions on here re; use of oil, overfilling the pot etc.. believe it or not there is quite a science to it.I'm very much looking forward to this :D. Just in time for my birthday too. Put me down for a copy Julian ;D
Julian
The powder you see in the video is Fenugreek powder.
The pale coloured powder could also possibly be ground fenugreek, another likely spice contender for the base ???
believe it or not there is quite a science to it.
I see on his website he is selling aluminium curry pans for ?12.99, they look to be the kind you see all the take aways using..
I see on his website he is selling aluminium curry pans for ?12.99, they look to be the kind you see all the take aways using..
even 8 quid is a lot. 3.99 in most places i went to recently around blackburn and bradford ;)
a fiver is a fair price.
The powder you see in the video is Fenugreek powder. I don't mention it as it's a little trade secret which I will go into in my ebook.
The powder you see in the video is Fenugreek powder. I don't mention it as it's a little trade secret which I will go into in my ebook.
Here's something else I bought down Brick Lane (London) yesterday - Fenugreek Powder. Is this the stuff you use?
I haven't had the time to revisit Undercover Curry's base, but that had fenugreek powder in
And it was a really good
But none of the takeaways I go to, use it
fenugreek leaves (rubbed between the palms), yes; fenugreek powder, no. But for me, a decided "yes" !
Had another look and found 24cm genware aluminium omlette pans for ?2.39+vat from cheapchefsclothing.co.ukHi Mike
Not sure how much shipping is but shouldn't be more than a fiver or so, looks like the same ones in the above link..
Had another look and found 24cm genware aluminium omlette pans for ?2.39+vat from cheapchefsclothing.co.ukHi Mike
Not sure how much shipping is but shouldn't be more than a fiver or so, looks like the same ones in the above link..
I got the metal handled 24cm one, I don't think they had the wooden handled ones in stock at the time (and they are a little more expensive).
(oh and I bought a nice ladle from them in my order too ;))
Great price from that other place you mentioned, the downside is they seem to be charging ?6.25 per item to post. :o
So pretty good for a one off purchase, but not if you want more than one item. :-\
Martin
I can recommend here, as I bought from them myself.
http://www.dadibhais.com/index.php/kitchen/cookware/frying-omelette-pans.html?SID=bb93aff8506727848903d6dbc31c1fed (http://www.dadibhais.com/index.php/kitchen/cookware/frying-omelette-pans.html?SID=bb93aff8506727848903d6dbc31c1fed)
There is a one off postage charge of ?5.95 (Plus, please note VAT has to be added to it all), so will obviously make it worthwhile ordering a few things from there.
Along with an Alu pan, I bought several different length Serving (Chefs) spoons, balti dishes and a Tawa from there.
Martin
I've just made this C2G base. I agree that it is relatively highly spiced compared to some other bases (as some have mentioned).
Dont waste your time or money, ive tried this and its not good.Ham what have you tried that isn't good exactly? Are you talking about Julian's base or something else?
Dont waste your time or money, ive tried this and its not good.
The base sauce, to over powering with spices. also the mix powder is virtually the same so then it becomes even worse when you add it to your dish and ends up just a stronger version of the base sauce, hope that helps.
i use a standard chefs spoon, the combination of the spices are not right, also if you look at the vid youll see how much spices are floating on top before he mixes it in,
les, if you take a look at the vid he also mentions chefs have there secret recipes, but he only tells you the basics what to put in and to add spices to suit your choice, whats the point of the video if your not going to show how its done properly, (it then becomes a guessing game and a waste of peoples time and money) its like doing a sunday roast and not adding the meat and gravy at the end!
cheers les. keep pan bashing.
les, if you take a look at the vid he also mentions chefs have there secret recipes, but he only tells you the basics what to put in and to add spices to suit your choice, whats the point of the video if your not going to show how its done properly, (it then becomes a guessing game and a waste of peoples time and money) its like doing a sunday roast and not adding the meat and gravy at the end!
The base sauce, to over powering with spices. also the mix powder is virtually the same so then it becomes even worse when you add it to your dish and ends up just a stronger version of the base sauce, hope that helps.
Could be that your using a large chef's spoon, (3/4 tbs)
Julians chef's spoon is 2 Tbs, as I've just read on one of his reply's
Quote
@stevejet66 Hi, what? size chef's spoon are you using to measure the spices? There are 2 sizes, we use the standard which equates to 2 Tblsp if you are using large this would explain your curries coming out over spiced.
unquote
Les
Hi Guy's,The base sauce, to over powering with spices. also the mix powder is virtually the same so then it becomes even worse when you add it to your dish and ends up just a stronger version of the base sauce, hope that helps.
Could be that your using a large chef's spoon, (3/4 tbs)
Julians chef's spoon is 2 Tbs, as I've just read on one of his reply's
Quote
@stevejet66 Hi, what? size chef's spoon are you using to measure the spices? There are 2 sizes, we use the standard which equates to 2 Tblsp if you are using large this would explain your curries coming out over spiced.
unquote
Les
The "chefspoon" as measurement, is proving to be a real problem as these latest post's and the other related thread are flagging up. And in all honesty, it's been an issue all along.
So, I guess the only way to overcome the problem, is to never post a recipe that asks for a chefspoon, and ask the recipe provider to clarify their measurement in any recipe that does?
If we had active moderators, with full moderating capabilities, I would pm them and ask them to modify any of my recipes that contain the dreaded chefspoon. Alas, we haven't got any active mods.
Ray :-\
May I comment on this, since I have had mady the C2G gravy?
Using his recipe, you end up with a pressure-cooker amount of base, after it has been blitzed. Yes, the pan was piled high to start with, but I was able to push it all down (rightly or wrongly) after a while and put a lid on it. He then said to add the same amount of water. So that gave me two pressure-cooker amounts of liquid. I made up his spice mix and divided it between these two. I got the consistency I saw in his videos, with a lot more blitzing.
To me, it tastes like very mildly spiced onion soup, with hardly any heat. It has a pleasant aftertaste, but no harsh notes. I have made two batches - for the first I didn't cook the onions for long enough, so it wasn't as sweet as the second, where I did.
I made his Bhuna last night for the family, which has no extra chilli powder. It does use his spice mix, for which I used medium Raja curry powder. That gave it enough of a kick, and to us it did taste very much like the sort of thing you would get in a BIR.
Julian says that his chef's spoon = two tablespoons, so I use that as my measure.
Only thing is the huge amount of base that you are left with. I'm going to make a large batch of his madras, without adding any meat, and give that to my son and his pals in Glasgow. I'll be interested to get their opinions.
BTW I did add a wee bit of fenugreek to the base, in the light of intelligence purloined from this site!
I wonder if you're the only person to do this Whandsy? Somebody put this in my head. It's a bloody great idea and it saves me money on foil containers or washing up the plastic ones ;D
With regards to having lots left over, I normally apportion the base into freezer bags, knot them and stick them in the freezer, that way they take up the remaining shape of the freezer space ;)
W
Hi CurryhellI wonder if you're the only person to do this Whandsy? Somebody put this in my head. It's a bloody great idea and it saves me money on foil containers or washing up the plastic ones ;D
With regards to having lots left over, I normally apportion the base into freezer bags, knot them and stick them in the freezer, that way they take up the remaining shape of the freezer space ;)
W
HiSometimes Bamble, it just has to be done >:( The second effort is normally always better than the first. Think they call it the learning curve ;D
It seems a really small chefspoon that he is using at 2TBSP???? I went wrong because of this and added 3.5tbsp of each and got an overspiced base :( These bloody chefspoon measures >:(
Not sure I can be bothered trying it again. It would feel like building a wall, knocking it down, then having to rebuild it!
Barry
Anybody know where the recipe ingredients, as stated in the video, are on Julians site?
Martin
Although I appreciate Julian's a busy man, it just doesn't look good specifically telling people to go to his site for the recipes, when they are not there IMHO.
You can understand his reluctance to give this away for free when he's now working on producing an e-book with video's which he intends to sell. That's just sound business sense really.
As for the Garam Masala, maybe he'll put that in his book just for you.
Julians updated his blog on his website stating he's expecting his book to be ready end of Feb (ish), what he describes sounds like its gonna be right up my street.I'm looking forward to the book as well W. That Jalpur is pretty potent stuff alright :o. I double bagged mine ;). Going to try a little sprinkle of it over my next dish to see what it adds, out of curiosity :) It's certainly a more noticeabel addition compared to other garam masalas i've used in the past. Going to make up some of Ifindforu's mix powder exactly to spec and give that a bit of an outing in preparation for my next "hopeless" experiment in the near future.
Theres also an interesting mention about making his own GM, leaving in an airing cupboard for a week, then roasting on a really low light - dedication! I'll stick with the large box of jalpur for the time being although my spice cupboard stinks to high heaven with it's potency hehe :)
http://www.curry2go-online.com/my-blog.html (http://www.curry2go-online.com/my-blog.html)
W
Where did you guys get the Jalpur GM from in the end?
Martin
Where did you guys get the Jalpur GM from in the end?I managed to get mine from an asian grocers in Green Street, East Ham. They actually sold many spices from Jalpur as well as from other suppliers. Hopefully, this source will continue. I think my current 175gm pack will keep me going for a while though ;D
Martin
Where did you guys get the Jalpur GM from in the end?I managed to get mine from an asian grocers in Green Street, East Ham. They actually sold many spices from Jalpur as well as from other suppliers. Hopefully, this source will continue. I think my current 175gm pack will keep me going for a while though ;D
Martin
Is it only you and I that managed to actually go and purchase this from a shop W??
Has anybody had pathia / patia before?Yes, it used to feature regularly on restaurant menus under the "Parsee" section (="Persian"), along with Dhansak. Both were always accompanied by pulao rice, factored into the price. I have eaten it, enjoy it for a change, but prefer to stick to Chicken Madras as my staple diet.
Pat-EEa ? whats all that about? just as bad as people who say cho-RITTso ::)Pathia on Puri Frank, cant quite remember that one, very interesting though. ;)
I've no idea what's happened to this dish over the years, very sad.
When this dish was first on the menu's, it was only available as a starter.
Prawn Pathia and puri.
A very dry dish and a Wonderful flavour!
The owners realised it was a best seller and decided to make it a main dish and stick a basic Bhuna with the prawns for the starter.
Somehow over the years the dish changed completely and now has Pineapple in it :-X >:(
There are still a handful of old school chefs where you'll find the original recipe, albeit a main dish and not with a puri as a starter.
If you're ever around Wimbledon, check out the Colliers Wood Tandoori.
You wont be disappointed.
Frank. ;)
There was always two dishes on most menus that was a 24hour pre-order.
Murgh .... ? not makhani. Any ideas?
Frank. ;)
There was always two dishes on most menus that was a 24hour pre-order.
Murgh .... ? not makhani. Any ideas?
Frank. ;)
Hi Frank,
Could it have been or Kurzi Chicken or Royal Murgh,
all using a whole marinaded chicken or whole leg of lamb.
Cheers,
Mick
Much easier bloody cooking it, than writing about it. ::)
cheers Chewy
Could it have been Murgh Massalam ...Ah, "Murgh-e-mussalam" : those were the days. It was on the "specials" section of an Indian restaurant I used to have lunch in regularly when I was working near Orpington, and as it was a little more expensive than a normal dish, I asked the waiter whether it was intended for two (or more). "Oh no, Sir", he said, "just for one". So I ordered it. Imagine my reaction on being presented with a whole spring chicken, stuffed with boiled eggs and minced lamb (at least two eggs, maybe three), lightly spiced, and being expected to see it all off by myself. Never again !
Cost of the book? This was a difficult thing to evaluate. I didn't want to price the book too high because I want as many as possible to get hold of it, but I also didn't want to price it too cheap because of the years of effort and expense that has been involved in collecting this information plus the time involved in created 12 New videos just to compliment the book. I was advised to price the book at ?14.99 but I wanted to keep the book under ?10, so I am going to release the book for a limited time at just ?7.99 and once most of the loyal subscribers on Youtube and many other friends and followers have got a copy, I'll put the price up.
The book will be in pdf format.
Julian,
everything was going well until reading 2 or more books to come.
what people don't want to do is to splash cash and be disappointed. please outline more about book 2 & 3 to help judge what is not in book 1.
ps love the videos and your way.
in reply to your comments Phil. [snip] Thanks for the concern.You are welcome, Julian. I hope that your expectations are borne out, but given that not even multi-billion pound film studios are able to prevent their copyright material from appearing in torrent format within 24 hours of the DVDs (with full copy protection) being released, I would not place excessive reliance on the ability of your e-publisher to be able to effectively safeguard your intellectual property rights. Printed books might seem old hat, but they are still /slightly/ more difficult to pirate than PDFs.
Once one unscrupulous customer has bought the PDF for GBP 7-99, he (or she) will upload it to a BitTorrent site such as "The Pirate Bay", at which point its real value will drop to a few pence.
By coincidence, it was announced yesterday that UK access to The Pirate Bay will probably be cut soon, after a significant court decision. About time too, really, to be fair on authors like Julian. Good luck to him.
Further info: http://www.techradar.com/news/internet/web/pirate-bay-could-be-blocked-in-uk-after-court-ruling-1064986 (http://www.techradar.com/news/internet/web/pirate-bay-could-be-blocked-in-uk-after-court-ruling-1064986)
By coincidence, it was announced yesterday that UK access to The Pirate Bay will probably be cut soon, after a significant court decision. About time too, really, to be fair on authors like Julian. Good luck to him.A great shame, IMHO. I use the Pirate Bay to distribute 100%-legal open-source software in torrent format; it would be a great shame if those who abuse P2P lead to this and similar sites being blocked.
Julian I agree that an actual physical book would be my preference but in any case whatever format you decide to use I would purchase to add to my book collection and learn from your experience. At present the forum is on an uphill path and I'm sure contributions like your book would maintain that momentum.
Do you have any thoughts on small group tuition (obviously at a cost) at your stall.
gDo you have any thoughts on small group tuition (obviously at a cost) at your stall.
crossed my mind too.
I'm about 35 mins away but need an excuse to drag the missus to Chorley one Saturday. I don't think he opens in the evenings.
Just watched the karahi video. The dish I refer to is sometimes spelled korai but normally has some green peppers when I buy it. I've never had one without chunky peppers.
Cheers,
Paul
2 new videos today including behind the scenes at Karachi restaurant, Bradford :)
I remember him briefly mentioning stock in an earlier video, although he never went into detail on it's use. Should be covered in the book/s. I've often wondered what happens to cooking liquor & stock in bir.2 new videos today including behind the scenes at Karachi restaurant, Bradford :)
Notice the big pan of real chicken stock,wonder what that's for??? base gravy??
I remember him briefly mentioning stock in an earlier video, although he never went into detail on it's use. Should be covered in the book/s. I've often wondered what happens to cooking liquor & stock in bir.2 new videos today including behind the scenes at Karachi restaurant, Bradford :)
Notice the big pan of real chicken stock,wonder what that's for??? base gravy??
BTW Man United WILL win the league by 9 points. ;) ;D From an ex Manc (Collyhurst boy) who now lives in Perth, Australia. Good luck with the business mate. Next time we're back for a holiday, I will deffo pay curry2go a visit.
I'm surprised none of us northerners haven't made the trip across and tried one of his curries, i'm about 40 mins away so really should make the effort. I will definitely try and get across at some stage as it would be nice to know what i'm trying to replicate once in posession of the ebook ;)
W
I'm surprised none of us northerners haven't made the trip across and tried one of his curries, i'm about 40 mins away so really should make the effort. I will definitely try and get across at some stage as it would be nice to know what i'm trying to replicate once in posession of the ebook ;)
W
Hiya Wayne,
I'm over in Crosten (Chorley/Preston) in June on a camping trip and have already pencilled it in the curry diary mate.
Ray :)
I remember him briefly mentioning stock in an earlier video, although he never went into detail on it's use. Should be covered in the book/s. I've often wondered what happens to cooking liquor & stock in bir.2 new videos today including behind the scenes at Karachi restaurant, Bradford :)
Notice the big pan of real chicken stock,wonder what that's for??? base gravy??
I remember him briefly mentioning stock in an earlier video, although he never went into detail on it's use. Should be covered in the book/s. I've often wondered what happens to cooking liquor & stock in bir.2 new videos today including behind the scenes at Karachi restaurant, Bradford :)
Notice the big pan of real chicken stock,wonder what that's for??? base gravy??
Being a profit making business I doubt they would chuck it away 8)
Good luck with the books Julian. I'm sure I'll be buying a copy to add to my cooking library.
Cheers,
Paul
Ok here we go, another book, good luck Julian, hope it's good, won't comment any further until I see it
In the eBook he just cooks them from "raw" with no yogurt marinade. There's no mention of marinating that I can find anywhere in the book.
Just read this whole thread from start to finish and it made great reading full of knowledge, different opinions, controversy and more importantly clear passion about curry! ;D