Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: currylover40 on August 19, 2012, 05:12 AM
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Hey guys.
I put drop bleach in my aluminium pan diluted with water and now it's grey / discoloured on the cooking surface :-\
When i use a paper towel, it's bringing off dark colour.
Put drop bleach in because it's new and just thought hygiene..
I want to use it today to make curry's but just a little unsure if i need to treat this little mishap first.
Diffrent suggestions when i google this so just wondered if any of you guys on here have a similar experience.
Thanks
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Hi curry lover40. If you have a Brillo pad or similar then giving it a good scrub in hot soapy water will make sure it's ok I'm sure.
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Thanks Natterjack. Much obliged
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Welcome to the forum currylover40
NJ is spot on with the good old Brillo pad.
I generally scrub up my alu pans to a chrome finish once a week.
Heat oil till smoking, then discard and wipe,
the onions and curry will just glide.
cheers Chewy
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Thanks for that Chewwy. Much Appreciated. Just gonna get scrubbing.. :)
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Hi Currylover,
We have had this problem before at Curry 2 Go, one of the lads I had working for me (pot washer) put bleach in the
water. I found (as has already been suggested ) that if you scrub the pan with very hot soapy water and apply a bit of elbow grease it will come right- all nice an shiny again.
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Thanks Curry2go. Came up trump's and wow does it make a difference as you rightly say about the scraping technique and how it sticks, was best vindaloo think (I've) ever made using your methods.
Going to try Chewy's base soon, still got lots left.
Thanks again for all response.
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Hi All,
I'm quite happy using the aluminium pan, it's so much better than a non-stick. The concern I have is using it in conjunction with a metal chef's spoon. I don't know if anyone else has noticed but using the scraping technique definitely produces a residue from the pan. You can test this by scraping the pan with the chef's spoon without any sauce/curry and you will find, by wiping the surface of the pan with a paper towel, a black/silver residue on the towel; I'm not sure if this is good. I have since started using a wooden spoon (I've seen it used in a Chewytikka video) I can't see using wood over steel as a problem. Any thoughts on this?
Cheers
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I never use metal on metal. Nylon or wooden implements regardless of pan type, with the sole exception of a very thin and flexible palette knife gently inserted under things that have stuck.
** Phil.
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.......and yet every vid you see of BIR kitchen shows metal chef spoon used in ali pan. ;)
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.......and yet every vid you see of BIR kitchen shows metal chef spoon used in ali pan. ;)
As somebody rather scathingly wrote a few months ago : "Monkey see, monkey do". Blindly copying what chefs do without understanding why they do it is not likely to yield the desired results. Just listen to the (real) chef on last night's "Masterchef" : "Don't just blindly put it on the plate because that is how I did it : think about what you are doing, and then do it with passion".
** Phil.
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Well I understand the science behind the ali pan. Perhaps the spoon is more to do with the chef spoon measure than the material. Personally metal spoon in ali pan is no problem. It may scratch but it will not damage. Nylon or wood in all other pans for me too though.
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Wooden spoon will do fine, I've even cooked curry in a pot with a plastic spoon, to keep the mess & noise down. Bir use ali because they are cheap. Can get pans for
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Well I understand the science behind the ali pan.
Well, can you enlighten me as to the science ? What is it that makes an aluminium pan better than (say) a steel pan (which is what I am using at the moment), or a non-stick pan, or any other pan ? I confess I am with ELW here : the probability is very high that BIRs use aluminium pans because they are dead cheap and can be replaced when necessary at negligible cost.
** Phil.
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I thought it was because they were light and cut down on RSI type injuries.
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I thought it was because they were light and cut down on RSI type injuries.
That makes good sense : I certainly wouldn't want to work an eight-hour shift waving my steel pan around incessantly ...
** Phil.
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I thought it was because they were light and cut down on RSI type injuries.
That makes good sense : I certainly wouldn't want to work an eight-hour shift waving my steel pan around incessantly ...
** Phil.
Better heat transfer and the reduced risk or RSI is what chef Az from Zaal's said
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Lightweight, cheap, robust and excellent heat conduction are all qualities of the aluminium pans.
Most commercial pans and pots are made of aluminium, not just curry pans.
Paul
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;) they all beat me to it - yep heat transference although I can vouch for the advantage in weight too as most of our other pans are Woll and they are everything but light. I also find that the ali pans actually clean easier than any non stick ones but that is probably due to the oil content of what they get used for. ::)
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I am convinced :) (With the possible exception of "robust", judging from the battered state of many of the pans seen in BIR videos !).
** Phil.
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I even use my curry pan to cook steaks. It looks a mess afterwards but cleans up really easily.
Paul
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Not just an Ali pan - A 303 gauge Ali pan. My optimum pan is 24cm Omelette - wooden handled. 12 years old
and battered, replaced with an identical one last year and still running in.
Pots, Pans, Spoons, Chester Range, why this why that etc...etc...
Its all historic and simple evolution in BIR
You have to think CATERING KITCHEN and catering equipment.
Once you have that mindset, your on the first rung of the ladder.
IMO
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Not just an Ali pan - A 303 gauge Ali pan. My optimum pan is 24cm Omelette - wooden handled. 12 years old
and battered, replaced with an identical one last year and still running in.
Pots, Pans, Spoons, Chester Range, why this why that etc...etc...
Its all historic and simple evolution in BIR
You have to think CATERING KITCHEN and catering equipment.
Once you have that mindset, your on the first rung of the ladder.
IMO
Well said sir!
Not sure if anyone has tried the Sonex brand (made in Pakistan), but they're apparently popular in BIR kitchens.
http://sonexcookware.com.pk/product_image/1321617890.jpg (http://sonexcookware.com.pk/product_image/1321617890.jpg)
I've seen them priced at
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http://www.curry2go-store.com/curry-cooking-utensils.html (http://www.curry2go-store.com/curry-cooking-utensils.html)
The ?17.99 version
;)
I have the no 3 but invested in a no 4 to give a bit more space to do 'doubles'.
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OK another newbie question!
My large heating ring on my electric hob is just under 20 cm diameter! I don't know whether this is rather small or typical on an electric hob but obviously many pans and stockpots that I have been looking at are significantly wider. Been reluctant to buy such equipment in case it doesn't get the job done.
Any thoughts on this issue?
Probably explains why my naans didn't turn out good. Just couldn't get the tawa hot enough!
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I have the no 3 but invested in a no 4 to give a bit more space to do 'doubles'.
Yep - I'm a doubles man all the way. Even if I'm knocking one out just for myself, 26cm is my favourite size pan as it means I can make enough for two curries - one to eat straightaway, and one to put in the fridge to reach peak maturity overnight, and meaning that I only need to make some rice and a chapati or two the next day and I'm sorted. (Well, maybe a saag bhaji and a wee tarka dhal as well... :) )
Right, back to the Kolhapuri Chicken, which I have to say is beginning to look and smell rather gorgeous!
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I have the no 3 but invested in a no 4 to give a bit more space to do 'doubles'.
Yep - I'm a doubles man all the way. Even if I'm knocking one out just for myself, 26cm is my favourite size pan as it means I can make enough for two curries - one to eat straightaway, and one to put in the fridge to reach peak maturity overnight, and meaning that I only need to make some rice and a chapati or two the next day and I'm sorted. (Well, maybe a saag bhaji and a wee tarka dhal as well... :) )
Right, back to the Kolhapuri Chicken, which I have to say is beginning to look and smell rather gorgeous!
Like your thinking SD. Hope we're going to get to see the porn a little later on ;)
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Like your thinking SD. Hope we're going to get to see the porn a little later on ;)
Sorry to disappoint CH - I've been inexcusably useless in the photo department lately. Thing is, it didn't look significantly different to my standard chillified Madras/Vindaloo/Phal - i.e. chicken in a vibrantly RED sauce. The saag looked the same as it always does too, as did the dhal (pictures of both on other threads).
On the taste fron, however, the Kolhapuri Chicken was delightful, with so many layers of flavour that I lost count. It's dead easy, too, and satisfyingly hot thanks to the quantities of deggi mirch employed.
But like all the more trad dishes I cook, no matter how well they turn out they never quite satisfy my craving for a good old BIR Madras/Vindaloo/Phal.
Don't get me wrong - I'm fanatical about the more traditional styles of Indian cookery, and absolutely love it. But I can't help it. I'm a hopeless BIR junkie!
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Well the no 4 arrived from somewhere in Bradford today. Sod's law it turned up just after I had finished using the 3 to do CTM for 4 (by request not my choice). Never mind, pan is id to thebSonex 3 in everyway but size. Looking forward to putting it to test. Much cheaper as well than the smaller one i got from Julian and VERY quick delivery.
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Well i'm just about to give my new ali pan its second out and see how it fares with the South Indian Garlic Chicken :P Then have to make the Viceroy Brasseries "naga" sauce and pre-cooked saag. A feast when i get back from the pub tonight ::) ;D
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Well i'm just about to give my new ali pan its second out and see how it fares with the South Indian Garlic Chicken :P Then have to make the Viceroy Brasseries "naga" sauce and pre-cooked saag. A feast when i get back from the pub tonight ::) ;D
Do let us know how you get on with the Viceroy Brasserie's "naga" sauce, CH.
I made a batch last week, which, tastes fab on its own, but thanks to cooking mainly traditional Indian fare of late I haven't tried it in a BIR style dish yet.
My only (very) slight reservation is that the sauce would benefit hugely in ultimate flavour and heat by using proper nagas, though as Ali points out, this would be expensive. (The Asian Cookshop site sells fresh nagas for 50p EACH. Around 30 Scotch bonnets went into my VB sauce, so at those prices that would have cost me
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Do let us know how you get on with the Viceroy Brasserie's "naga" sauce, CH.
I made a batch last week, which, tastes fab on its own, but thanks to cooking mainly traditional Indian fare of late I haven't tried it in a BIR style dish yet.
My only (very) slight reservation is that the sauce would benefit hugely in ultimate flavour and heat by using proper nagas, though as Ali points out, this would be expensive. (The Asian Cookshop site sells fresh nagas for 50p EACH. Around 30 Scotch bonnets went into my VB sauce, so at those prices that would have cost me
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Do let us know how you get on with the Viceroy Brasserie's "naga" sauce, CH.
I made a batch last week, which, tastes fab on its own, but thanks to cooking mainly traditional Indian fare of late I haven't tried it in a BIR style dish yet.
My only (very) slight reservation is that the sauce would benefit hugely in ultimate flavour and heat by using proper nagas, though as Ali points out, this would be expensive. (The Asian Cookshop site sells fresh nagas for 50p EACH. Around 30 Scotch bonnets went into my VB sauce, so at those prices that would have cost me