Quote from: Secret Santa on June 23, 2020, 05:28 PM
I personally don't use ghee at all in curries as I can't tell any difference from plain veg oil and it is relatively expensive compared to, say, rapeseed oil. Seasoned oil on the other hand is absolutely essential as one component of the BIR flavour and aroma (IMO) so I always use that.

Ok, cheers! If you don't mind me asking, how do you make your seasoned oil? Is it reclaimed bhaji oil or do you use some other method?

Hi,

Still a bit of a novice when it comes to these things. What are people's preferences here or have I got it all wrong? Is ghee only used for certain dishes or is it an essential in trying to recreate BIR classics? Then I've seen seasoned oil (reclaimed oil from making onion bhajis) then just plain old vegetable or rapeseed oil. Ghee is easy to buy or make so I'll definitely try that. Seasoned oil seems a bit more hassle but is it worth it?

Thanks,
Paul.

Quote from: Peripatetic Phil on June 23, 2020, 09:11 AM
I paid (I think)

Quote from: Peripatetic Phil on June 22, 2020, 05:54 PM
I do think that the copper bottom helps.  You won't get identical heat transfer to an aluminium pan, but I find it better than plain stainless.
** Phil.

I've seen the ones with the copper bottoms too. Shall have to take a look. Thanks.

Quote from: Peripatetic Phil on June 22, 2020, 05:28 PM
Not I, Sir, but I made considerable use of stainless steel pans on an induction hob in the past, and use a copper-bottomed stainless steel pan on a ceramic hob to this day.  What leads you to think in terms of carbon steel rather than stainless ?

** Phil.

Cheers. Nothing in particular really. I just saw one down my local supermarket and wondered if it might be a decent alternative as they have some of the same qualities as aluminium pans i.e. quick heat transference. But if in your experience a normal steel pan is a decent alternative then I might give that a go.

Does anyone here have any experience using carbon steel pans? I have an induction hob at home, so an aluminium pan is out of the question. I thought carbon steel might be a good conpromise. Appreciate any input. Thanks in advance.

Hi,

My name is Paul and have been living in Finland for the last 20 years but am originally from London where I fell in love with British Indian cuisine. I've always liked making curries but since about a year ago I decided to take it to the next level and start recreating my favourite BIR dishes and that's how I recently found this forum. Anyway, nice to be here and hope to learn a lot from everyone here. Here's a picture of my last curry. Chicken Jalfrezi with mushroom pilau rice.