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Author Topic: Three baltis  (read 394,807 times)

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Offline Kashmiri Bob

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Re: Three baltis
« Reply #460 on: January 22, 2015, 08:01 AM »
Quote from: MushroomMike on January 21, 2015, 06:44 PM
Bob. I've just bought 5 from Uncle's ?6.99 a piece. Mild steel. Owner says he supplies Adil's.

This is fantastic news. Thanks Mike.  There have been a few balti developments here and I'm looking forward to Jerry clearing out my freezer.  It's still an ongoing investigation so I'm going to keep a low profile.  Here's a a couple of pics to be going on with though.  :)

Base (frozen)



Pre-cooked chicken



Pre-cooked lamb





Rob  :)
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Offline Invisible Mike

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Re: Three baltis
« Reply #461 on: January 22, 2015, 09:28 PM »
Looking good Bob. So is the balti secret out then?  :)
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Offline JerryM

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Re: Three baltis
« Reply #462 on: January 24, 2015, 10:32 PM »
Gav Iscon,

It's purely interest not worry.

The one thing of interest being the continuing cooking around the rim of the dish/pan after it's served. 

At the time I frequented balti my focus was far from the food. The one thing that sticks in memory (difference from BIR) was how hot the dishes were and they cooked on for some time after they were served at the table. They also produced some smoke.

The interest being how this was done when the food is cooked in the same dish. It's not an empty interest so to speak I have tried hot frying in my dishes/pans which led to the pre heating approach.
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Offline Secret Santa

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Re: Three baltis
« Reply #463 on: January 26, 2015, 03:39 PM »
Quote from: JerryM on January 24, 2015, 10:32 PMthey cooked on for some time after they were served at the table. They also produced some smoke.

The interest being how this was done when the food is cooked in the same dish

Unless you've actually been in the kitchen when they're cooking the Baltis you're making an assumption that they're "cooked in the same dish".

I think the whole balti pan idea is purely for presentation and show (particularly when cameras are around, to reinforce the myth). The curries themselves are most likely cooked as normal and then added to a preheated Balti pan which is why you see the smoke effect you describe.
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Offline Sverige

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Re: Three baltis
« Reply #464 on: January 26, 2015, 04:11 PM »
If the balti pan is thin pressed steel I don't understand how it can retain enough heat to keep cooking once served at the table. Are we actually talking about some kind of cast iron sizzler plate?
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Offline Invisible Mike

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Re: Three baltis
« Reply #465 on: January 26, 2015, 09:33 PM »
The pressed steel pans seem thick enough to retain heat for a little while at least. Although not used mine yet so can't tell for definite. I'm not sure if many restaurants cook in them. When I went to Saleem's I could see into the kitchen and they were definitely cooking in large frying pans then transferring to balti dishes to serve.
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Offline Gav Iscon

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Re: Three baltis
« Reply #466 on: January 26, 2015, 09:48 PM »
Quote from: Secret Santa on January 26, 2015, 03:39 PM
Unless you've actually been in the kitchen when they're cooking the Baltis you're making an assumption that they're "cooked in the same dish".

Not making an asumption at all, just following whats written down about it.

The Birmingham Balti is a style of cooking where every chef uses a different combination of spices but cooks in a thin pressed steel
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Offline Peripatetic Phil

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Re: Three baltis
« Reply #467 on: January 26, 2015, 09:55 PM »
Quote from: Gav Iscon on January 26, 2015, 09:48 PM
Is your blood group B-Negative by any chance.  :) ;)
I don't know about SS, but mine is; what is the significance ?
** Phil.
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Offline Sverige

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Re: Three baltis
« Reply #468 on: January 26, 2015, 10:01 PM »
Off topic Phil. Stick to discussing Balti cooking in this thread please.
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Offline Gav Iscon

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Re: Three baltis
« Reply #469 on: January 26, 2015, 10:03 PM »
My fault i apologise  :-X
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