QuoteI can get a similar taste but the aroma never happens

i know it's not what people will want to hear so apologies but it still niggles me - the burner issue (which has been discussed many times).

i feel my bases can't really be improved and as that "missing" ingredient has never materialised i feel it must be down to technique.

i watched the BBC2 Chinese cookery programme last night - glued to it - i love the lady's style. see uses a portable wok burner on propane.

the thing is the gut feeling in me still says the high "wok burner" cooking must do something equivalent to BIR's compared to my measley 1.5 Kw electric hob.

Derek,

i've got it on my list to buy one as soon as cash permits - probably towards mid august - birthday - i have the propane (6kg for plumbing and 19kg for gas BBQ) - parker21 has pin pointed one via ebay ~?20 - looks very similar to one used by the BBC2 Chinese cooking lady.

i did try my gas bbq a little while back but on reflection it's not the right thing - no blue flame.

the SnS June 08 base confirmed the "thinness" key factor you mention. i think CA in his earlier post mentioned chicken stock - must admit i tried this with currytester - the main objective to appreciate ghee - the trouble for me is i've been curried up on veg oil and the ghee too strong a taste for me. i did not feel the chicken stock made a difference - i even made it by boiling a carcase.

i've already far surpassed my original objective on joining the site - to be able to put a decent curry on the table mid week/more often when cash won't permit a TA. with the slight touches BE's info has brought along with my existing experience (the 7 items listed in my earlier post) i feel i'm not that far away - to the extent it's not that discernable ie does not matter and time better spent refining existing recipes. i was very much interested in haldi's 3hr cooking and intend to try this out (my normal cooking being 2hrs). with the burner even if it does nothing for my curries at least i'll be able to do a better rendition of Chinese than i can now which is a pretty poor "chicken cashew nuts with egg fried rice". ;D

Derek,

i'm with you 100%. let the saffron be!

no chicken soup going in for me for sure.

I don't want to seem like a 'party-pooper' but I feel that this thread is being hijacked somewhat!  It sems to turning into a general forum about technique, as opposed to questions about Bruce's stuff.  None of my business I know, I'm not a moderator!

I recall Bruce is quite specific about generating the required heat for cooking.  It may well be that an electric hob is not up to the job, but I believe that practically any gas hob IS!  I think that provided spices are fried 'till the "toffee" smell is produced it does not really matter how fierce your flames are!!

I have a 6 ring Smeg hob, now as it happens, I don't think it's 'much cop' for a variety of reasons ('wouldn't get another!) BUT it does have several sizes of burner, including a so-called wok burner for hight heat.  This burner is no where near the output of the sort of thing used in a commercial kitchen, but never the less it does kick out some joules!

I've tried frying my spices by a variety of methods:-

   - Over a moderate heat in a heavy cast frying pan on a 'normal' ring

   - In a wok over the wok ring, in a light thin wok, on the wok ring

I have found that provided I stop when I get the right smell, it makes NO difference to the final taste!  It is slighty eaier to ruin the spice by burning in the wok on the high heat, because it has less thermal inertia and can overheat quickly.  But that's it, end of story!  I made a Bhuna last night, and the kitchen still had the  BIR TA smell this morning.

I DON'T believe I'm an expert, and what I have learnt has largely been due to this site, BUT I REALLY BELIEVE THIS QUESTION OVER USING HIGH OUTPUT BURNERS IS BARKING UP THE WRONG TREE!

Quote from: adriandavidb on July 19, 2008, 01:30 PMI DON'T believe I'm an expert, and what I have learnt has largely been due to this site, BUT I REALLY BELIEVE THIS QUESTION OVER USING HIGH OUTPUT BURNERS IS BARKING UP THE WRONG TREE!

Your entitled to your opinion, but I believe you are so wrong on that. High heat and shorter time definately impacts a different flavour than using lower heat for longer durations. If this was the case then surely the same would also apply to wok cooking? I got a much high power heater in my new house than I had at my old house - which was still gas the quality and taste of my curries dont even compare - only different being a better gas cooker. I am sorry if you have a electric cooker or a poor gas cooker but no need to shout about it.