Well, if he were using "all the same techniques as at the restaurant", he would be using a 10kW wok burner for a start, and taking far less time that he takes using his domestic hob.  So given that my wok burner is still lacking an HP propane cylinder and regulator, and that I am therefore also using a domestic hob, I am quite pleased that he has adjusted his techniques so as to be more accessible (and relevant) to the typical home chef ...

** Phil.

Better to be 5% short of target than to risk burning down the house by using a 45000 BThU wok burner in a small domestic kitchen because it is p*****g down with rain outside

Quote from: Peripatetic Phil on June 10, 2020, 04:35 PM
Well, if he were using "all the same techniques as at the restaurant", he would be using a 10kW wok burner for a start, and taking far less time that he takes using his domestic hob.  So given that my wok burner is still lacking an HP propane cylinder and regulator, and that I am therefore also using a domestic hob, I am quite pleased that he has adjusted his techniques so as to be more accessible (and relevant) to the typical home chef ...

** Phil.

The clarification provided in the comments of the bombay aloo video, was that in the restaurant he would not be boiling the potatoes in water then adding panch phoran and other spices when cooking the final dish, but would rather precook the pots by making a bengali stir fry of garlic, onions, spices and tomato then coating the potatoes in it and putting the whole lot in the oven to cook.  The final dish then becomes a much quicker affair of fried onions, some spices, the precooked (well flavoured) potatoes and a splash of base gravy to coat them.  That

Quote from: Peripatetic Phil on June 10, 2020, 05:04 PM
Better to be 5% short of target than to risk burning down the house by using a 45000 BThU wok burner in a small domestic kitchen because it is p*****g down with rain outside

I reject the point you are making about the use of a powerful burner. I said I consider it irrelevant so why do you keep harping back to it? I'm suggesting there could easily be a 5% drop in flavour from other simplifications and changes in the process used, like cooking wholly on a hob, rather than using the oven. You also said you rejected at least one channel because it stressed simplification. I share your concern because it probably equates to dumbing down and quality reduction. But the chef behind Britishian Food also make frequent use of the words 'simple' and derivatives.

Quote from: Peripatetic Phil on June 10, 2020, 06:22 PM
...when (for example) "Latif's inspired" shows the viewers a mixed powder which he is about to use, and then tells his viewers that it is nothing like the mixed powder that they use in his restaurant, I fail to see any point in continuing to watch.

** Phil.

I said the same thing about Parveens Indian Kitchen where she cooked "a firm family favourite" but then says she is using a generic (can't show the brand / product placement) garam masala but she normally makes her own... which is the same point.  Some families have garam masala recipes that are handed down through generations and secret.  Same thing as the saying the Americans use about 'Mother's apple pie' or 'just the way Mother used to make it', the way different people cook a dish by which all others are compared. etc.

I haven't managed to get through very many of Syed's videos yet as I will want to make them and for that I will need his 'mix' and base (set based as Livo mentioned), both of which I have plenty of in-stock at the moment.