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Oh, I published my Excel interpolation a few messages ago, Livo
Micro cook of Syed's Base Gravy. Yield 900 ml cooked in a 6" SS pot. Enough for probably 4 single serve dishes of 3 to share after further dilution as Base Gravy and then reduction in the dish cooking. If you are going to use the Makhani Gravy or Korma Gravy as well it will go even further.I cooked this for 30 minutes after it stopped frothing, at which point Syed says it is ready. There was some scum surfacing, no clean oil separation but the surface did start to glisten.
I used 600 g for half quantity, so 1 kg will do a full batch.This is what I sent to Syed et al. <snip>
Quote from: Donald Brasco on June 19, 2020, 06:55 AMHow much onions, by weight, are people putting into this base when trying to replicate what
How much onions, by weight, are people putting into this base when trying to replicate what
Quote from: Donald Brasco on June 09, 2020, 07:00 AMQuote from: livo on June 08, 2020, 08:53 PMI had a quick look at Syed's pre-cooked chicken yesterday. It's a bit different as well.Different Livo? To what? Not to the standard BIR method ifindforu outlined on this forum many years ago. https://www.curry-recipes.co.uk/curry/index.php?topic=7611.0I often think the good info on this forum gets drowned out in the noise, and often the posters who know what they
Quote from: livo on June 08, 2020, 08:53 PMI had a quick look at Syed's pre-cooked chicken yesterday. It's a bit different as well.Different Livo? To what? Not to the standard BIR method ifindforu outlined on this forum many years ago. https://www.curry-recipes.co.uk/curry/index.php?topic=7611.0I often think the good info on this forum gets drowned out in the noise, and often the posters who know what they
I had a quick look at Syed's pre-cooked chicken yesterday. It's a bit different as well.
It is different in that in the first stage it is boiled in plain water till cooked. IFFU uses Tumaric and doesn't fully cook it. Look at others, Misty Ricardo for example. What are you suggesting Donald Brasco? I don't consider my comment that it is a "bit different" to be noise.
One thing that I have noticed is that he really browns the ginger/garlic paste.. I mean really browns it. Almost everyone says not do this, it goes bitter etc. However this is exactly how my takeaway chef does it, almost to the point of burning. Syed does say that he soaks the garlic to prevent it burning. Again this is what I've seen first hand and how I do it, the outer skins are easier to peel off. He's certainly churning out some videos... Keep em coming Syed!!!!
No offence taken from you whatosoever Romain although other commentators seem to think that the 12000+ curries I have prepared for satisfied and repeat customers over the past 3 years were all cooked "wrong". Cant wait to get them right and earn even more money
