Curry Recipes Online
Curry Photos & Videos => Curry Videos => Topic started by: solarsplace on February 17, 2012, 07:24 PM
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With reference to: http://www.curry-recipes.co.uk/curry/index.php?topic=7714.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=7714.0)
Parental advisory - mild to moderate language.
Please find below for your viewing pleasure an example of not moving fast enough in the BIR kitchen and over singeing your spices. As you can see, there is a need to be 'at one' with your particular stove and pan temperatures.
Restaurant Chicken Vindaloo (http://www.youtube.com/watch?v=5fYpaYrCaNo#ws)
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Well done Russ. i can see why your singeing was rapid. The singeing happen then the tomato paste was added, different to the way the phall was made. You obviously had less time to stop everything overdoing whereas i had moisture already in the pan to help. Keep at it mate. Good video. Cruel bunch, aren't we? ;D
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Solarsplace,
was the later tom puree addition a mix up or the standard vindaloo method. if standard then going to be very hard to judge the amount of singe.
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Solarsplace,
was the later tom puree addition a mix up or the standard vindaloo method. if standard then going to be very hard to judge the amount of singe.
I believe it was fully intentional Jerry . Az is standing there watching in the run up to and at the crucial point and you can hear him saying "you've got to be quick". So he's aware of the potential for things to go horribly wrong >:(
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curryhell,
many thanks - intrigued now to try both the Zaal vindaloo and the phall (but at vindaloo hot) to compare the difference in technique. given the risks as you say would not be done without reason. one to go on the to do list.
in the past i'd picked up that the longer the spice is cooked the darker the final curry becomes. i'd connected this with say bhuna type dishes and not madras derivatives which i see as red.
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curryhell,
many thanks - intrigued now to try both the Zaal vindaloo and the phall (but at vindaloo hot) to compare the difference in technique. given the risks as you say would not be done without reason. one to go on the to do list.
in the past i'd picked up that the longer the spice is cooked the darker the final curry becomes. i'd connected this with say bhuna type dishes and not madras derivatives which i see as red.
I found this yesterday when cooking, with no kashmiri used to colour a bhuna, its still much darker than a standard curry. The base reduction to give me a thick sauce was also turning dark very quickly
edit-the singeing & initial cooking looks easier in a slightly smaller pan than i use (26cm ali) on a big flame?
ELW
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curryhell,
many thanks - intrigued now to try both the Zaal vindaloo and the phall (but at vindaloo hot) to compare the difference in technique. given the risks as you say would not be done without reason. one to go on the to do list.
in the past i'd picked up that the longer the spice is cooked the darker the final curry becomes. i'd connected this with say bhuna type dishes and not madras derivatives which i see as red.
Will be interesting to hear of the comparison. I certainly am not going to try it just yet until i get somewhere near close with my phall. At the moment it would be a guaranteed BURN >:(. It kind of amazes me how you can get a different result with virtually the same ingredients but added at a different stage of the recipe.
I certainly agree Jerry about the colour changing depending on the length of time the spice is fried for. When i watch the vindaloo vid last night i was surprised at the sequence of events like yourself. But reviewing the vid you can see that it is exactly how Az wants it done.
I know we pulled Solarsplace's leg about his vindaloo but i did try it. Yes the spices were singed a fraction more than desired, or not quenched in sufficient time, whichever way you want to look at it, but the curry was perfectly edible and i have had phall's and vindaloos with that taste. Az did say it wasn't burnt. I just put it down to Russ being braver than I was ;D
@ Solarsplace, was that a sneaky bit of garlic that went in the pan before you added salt, mix powder and chilli or was it ginger / garlic paste???
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curryhell,
many thanks - intrigued now to try both the Zaal vindaloo and the phall (but at vindaloo hot) to compare the difference in technique. given the risks as you say would not be done without reason. one to go on the to do list.
in the past i'd picked up that the longer the spice is cooked the darker the final curry becomes. i'd connected this with say bhuna type dishes and not madras derivatives which i see as red.
I found this yesterday when cooking, with no kashmiri used to colour a bhuna, its still much darker than a standard curry. The base reduction to give me a thick sauce was also turning dark very quickly
edit-the singeing & initial cooking looks easier in a slightly smaller pan than i use (26cm ali) on a big flame?
ELW
Maybe it is easier to control the whole process with a smaller pan because you have less surface area to work the spice and therefore have greater control. Just a thought ::)
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@ Solarsplace, was that a sneaky bit of garlic that went in the pan before you added salt, mix powder and chilli or was it ginger / garlic paste???
Hi curryhell
I believe that there was no deliberate G or G&G added to the Vindaloo. I think that spoon had a tiny bit of Bhuna or similar gravy clinging to it and it was that causing the initial sizzling.
Cheers
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Solarsplace,
was the later tom puree addition a mix up or the standard vindaloo method. if standard then going to be very hard to judge the amount of singe.
Hi Jerry
I'm not really sure about what the question means, please can you re-phrase?
Thanks
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Just to remind everybody who may be using these videos to adapt / base upon / alter etc their own technique - The Vindaloo clip that you see here is the only dish cooked using pre-cooked chicken during these first round of Zaal lessons. All the other dishes used raw un-cooked chicken.
Thanks :)
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Solarsplace,
i can relate easily to the "singe" when some liquid is present ie the water in the tom paste in the phall video. i know there is a decent gap before burn to get consistent result.
if the water is taken out ie frying only spice in oil ie in the vindaloo video the time between toffee and burn is very short.
assuming this is a critical step it's going to take some mastering. i spent 3 months dry hot frying and in the end gave up. i don't know of any "sign" from the pan either visual or smell which would help. i guess you have to rely purely on judgement of time.
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Solarsplace,
i can relate easily to the "singe" when some liquid is present ie the water in the tom paste in the phall video. i know there is a decent gap before burn to get consistent result.
if the water is taken out ie frying only spice in oil ie in the vindaloo video the time between toffee and burn is very short.
assuming this is a critical step it's going to take some mastering. i spent 3 months dry hot frying and in the end gave up. i don't know of any "sign" from the pan either visual or smell which would help. i guess you have to rely purely on judgement of time.
Jerry,Don't know if this helps but I noticed a little bit of smoke coming from the frying pan at my first attempt at 'singeing' last night and that to me was a sign things were getting pretty hot ! I have burned spices a few times and this leads to a really dark and bitter tasting curry :P At the first sign of smoke I quickly spooned in 3tbs of thinned tomato puree plus a ladle of base to quench the spices,I didn't quite get the flavour I was hoping for but curry was very nice all the same :)
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Not wanting to take the thread away from The vindaloo but is it possible there are 2 ways of singeing?
1 high heat (hot and quick)
2 lower heat (slow longer frying)
What does anybody else think? Looking at chewy's jalfrezi video the spices and tom puree are cooked for quite a long time on a noticeably smaller heat!! :-\
W
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Not wanting to take the thread away from The vindaloo but is it possible there are 2 ways of singeing?
1 high heat (hot and quick)
2 lower heat (slow longer frying)
What does anybody else think? Looking at chewy's jalfrezi video the spices and tom puree are cooked for quite a long time on a noticeably smaller heat!! :-\
W
I think that either way would work for us, But for me It's the lower heat, (Medium) which gives me a bit more time and control over what is happening in the pan, just takes a bit longer that's all, same end result, IMHO
So Yes I go with CT ;)
Les
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Not wanting to take the thread away from The vindaloo but is it possible there are 2 ways of singeing?
1 high heat (hot and quick)
2 lower heat (slow longer frying)
What does anybody else think? Looking at chewy's jalfrezi video the spices and tom puree are cooked for quite a long time on a noticeably smaller heat!! :-\
W
I think AZ did say to the guys you could create the same at home but would take a little longer,this says to me that he knows that most of us don't have monster burners like the T/A but can still produce the goods on a domestic cooker,also I watched my curry made at my favourite T/A and was stood next to the chef but there was no ultra high heat just a slow boat method and the curry was delicious.
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I watched my curry made at my favourite T/A and was stood next to the chef but there was no ultra high heat just a slow boat method and the curry was delicious.
If that's right - and I suspect it may be - then doesn't it rather invalidate the grand claims that the Az lesson was sort of like the major forum breakthrough of all time? If you take the importance claimed for ultra high heat singing away, then what's new? Don't get me wrong - those lessons looked like jolly good fun at a price, and Az strikes me as a great bloke. But where will this forum be in six months time? Will information coming out of Zaal restaurant still be seen as 'best ever' or will it co-exist alongside other great contributions including the Kushi Balti book, and be largely forgotten?
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I think the lesson learnt here is correct cooking of the spices is essential to the flavour we are after. It always was important, but for me just how hot/long the spices should be fried was probably neglected a bit. The fleet 5 have been shown, cooked and tasted the right flavour. How they achieve it albeit slow cooked low or fast and high is irrespective so long as it tastes right.
I'm guilty of not cooking the spices correctly if this is the holy grail as I'm nearly there but not quite :'(, a bit more practice along with longer frying with hopefully get me the results the others obviously are. Unfortunately a busy job and a wife that keeps appealing to me not to cook another curry is delaying the nirvana a bit longer.
Cracking threads these Az lessons and looking forward to reading about more success stories :)
W
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I watched my curry made at my favourite T/A and was stood next to the chef but there was no ultra high heat just a slow boat method and the curry was delicious.
If that's right - and I suspect it may be - then doesn't it rather invalidate the grand claims that the Az lesson was sort of like the major forum breakthrough of all time? If you take the importance claimed for ultra high heat singing away, then what's new? Don't get me wrong - those lessons looked like jolly good fun at a price, and Az strikes me as a great bloke. But where will this forum be in six months time? Will information coming out of Zaal restaurant still be seen as 'best ever' or will it co-exist alongside other great contributions including the Kushi Balti book, and be largely forgotten?
George, I think as Whandsy has said it's the cooking of the spices to the ultimate level without burning is what is important, whether this is done on high heat and in a short time or medium heat over a longer period of time as long as you reach this 'singeing' level.
I believe the Zaal lessons have highlighted the importance of this 'singeing' technique as being a major step forward in the search for 'the taste' but if I'm honest I do wonder how much using veg ghee contributes to 'the taste' :-\
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emin-j,
i reluctantly feel i'll have to give it a try just to make sure i've not missed a trick (i just can't reconcile Az making this difference for no reason). it will be good if smoke is a sign and will look out for it. i don't blast the g or g/g so my pan will be relatively cold when the spice goes in so should have a good window for watching what happens (c/w my norm method like the phall method ie water present).
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Just to remind
Just to remind everybody, it really shouldn't be necessary to shout in order to get a point across. This huge green writing almost hurts my eyes and I really wish I had moderator's permission to convert it to standard black text. It's another black mark for SS as far as I'm concerned - totally OTT.
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This is an automated response from the SMF-Troll-o-Matic spam and troll detection software.
Your post has triggered a massive 9.0 on the troll-o-meter.
The troll-o-matic software suggests you kindly refrain from actively seeking opportunities to attack other forum members and perhaps think about posting content such as:
* Welcoming a new member to the forum.
* Complementing or thanking a poster.
* Generally behaving in a pleasant manor while using Cr0.
Troll-o-matic wishes you a nice day and suggests you attempt to contribute to the forum in a more positive way.
Just to remind
Just to remind everybody, it really shouldn't be necessary to shout in order to get a point across. This huge green writing almost hurts my eyes and I really wish I had moderator's permission to convert it to standard black text. It's another black mark for SS as far as I'm concerned - totally OTT.
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Well said the "automated response from the SMF-Troll-o-Matic spam and troll detection software". Must be your turn Solarspace as i've received a couple of digs recently. Out of 1926 post it will be interesting to see how many make a positive contribution about BIR cooking or even welcome and encourage new members. I fear the majority will not fall into either of these categories though, more's the pity. Actually that may be an interesting exercise to do if i thought i may actually get something out of the posts. But to do that, they need to contribute in the first place, wouldn't they ;D Other than a supermarket chicken saag and a korma, i think that's about it ::)
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think about posting content such as:
* Welcoming a new member to the forum.
* Complementing or thanking a poster.
* Generally behaving in a pleasant manor while using Cr0.
I doubt if I welcomed either you or CurryHell to the forum. I certainly hope not, because I think you're close contenders for being the two worst trouble-makers here.
I have nothing to thank you for.
As for pleasant behaviour, what's pleasant about using huge green and/or bright scrolling text?
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I actually quite like the green writing - nice and bright and cheery ;D
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George. is this not moaning for the sake of moaning. i dont think anyone will give a toss what fo.t or font size a particular comment is made in?
Regards
barry
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Some posts should be white font on a white background :)
ELW
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I apologise to other forum members but personal insults is just taking things a little to far, even by Victor's standars >:(
In the majority of cases I have tended to ignore your comments since most of us know this type of behaviour is the norm for you. I do not intend wasting my time or valuable bandwidth going into great detail, as I don't believe there's much to tell that is worthy of note nor would I want to influence people's opinions. I believe most regulars on here know you already for what you are, and for that matter, always have been. And I