If I knew how to move these last dozen messages to a new "talk about anything other than curry" location I would as it has kind of distracted from the Bhajis.

Axe - do you think you might give these a go? I'm planning on publishing the results on Saturday. I don't work from home any more so I don't have access to the spreadsheets and programmes I need, otherwise I would have published them already.

If you want to give them a go on Saturday let me know and I'll hold off until I have your results.

Chris,

I've a few things on this weekend but i'll see if I can squeeze this in, I know the wife was asking me to make my Tandoori Chicken this weekend so that'll fit in well. I'm sure my diet can afford a little reward.

I'll let you know Sunday hopefully.

AXE,

Any joy in giving these a go yet?

Ok, I managed to do the test yesterday. Chris i'll email the results either later tonight or tomorrow from work, it's been a manic weekend and knocking up all these bhajis, was time consuming to say the least!

For fairness, I cooked all the bhaji the same i.e size, temp, time, etc. It was an interesting test especially for me.

Hi Axe,

QuoteFor fairness, I cooked all the bhaji the same i.e size, temp, time, etc.

I can understand your reasons for doing that but won't that affect the "spec" outcome? For instance, and I know this sounds picky but Dip's bhaji will come out very well using the IG method, whereas using his spec method, it won't be as good!

Not to worry, it's only a small concern and great to hear that it was an interesting experience for you, as it was for me.

Ray

looking good axe

Quote from: Razor on January 30, 2011, 08:37 PM
Hi Axe,

QuoteFor fairness, I cooked all the bhaji the same i.e size, temp, time, etc.

I can understand your reasons for doing that but won't that affect the "spec" outcome? For instance, and I know this sounds picky but Dip's bhaji will come out very well using the IG method, whereas using his spec method, it won't be as good!

Not to worry, it's only a small concern and great to hear that it was an interesting experience for you, as it was for me.

Ray

I couldn't bring myself to cook something I knew was not going to be cooked properly and I really wanted to give every recipe a fair crack of the whip.

Chris i'm emailing the results in a mo.

Axe,

I know what you mean mate.  It was very hard making something that you just knew was going to be wrong.

Ray

Received, thanks mate. I'll publish them when I get a chance to add them to the spreadsheet and upload them. It's tough getting a .xls file into a .gif or .jpeg to upload to the site. I usually convert it to .pdf then open in photoshop and save as a .jpeg.

If anyone has a better way I'd love to know.

Also, I know what you mean about cooking them wrongly. I had a nice bite of raw batter and onion when I tried Dips.

Chris the best way to convert the .xls to an image is to take a screen shot:
Open the spreadsheet so that all the data is visible on the screen. Press the "Prt Scr" (Print Screen) button. Then open an image editor like Paint or Photoshop and use the paste function to load the image. Then simply save this as a .jpg etc as you would do normally. If you would prefer, I can do this for you. Email me at work, i'll pm my work addy in the mo.

I really was in two minds about the test. Should I "control" the method to ensure a properly cooked bhaji or not. I think most of us would agree that the IG Demo certainly sheds light on method. So not applying this is a very hard thing to do.

Another thing that i'd also say is that alot of the recipes call for your own interpretation of how a batter should be. What is a thick batter? Comparing my image results of my attempt of CA's to his for instance, you can clearly see that there must have been a difference in consistency.