Author Topic: Cooking Lessons with Az (read 329,059 times)

ELW · « **Reply #380 on:** February 19, 2012, 06:55 PM »

Quote from: emin-j on February 19, 2012, 06:10 PM
CH well done for finally reaching your Holy Grail ;D
A couple of questions mate,do you think using veg ghee had anything to do with achieving 'the taste' and do you think you could repeat this again using veg oil

Hi emin-j, I'm sure using veg ghee would more closely replicate the bir from around these parts, but its definately not critical. I used Flora sunflower oil yesterday, as I had no veg oil left. The cooking of those spices are looking to me to be more like the 95% not the 5%. Someone posted about an unwanted flavour in their curries a while back. It was blamed on all sorts.

The unwanted flavour in my curries, was undercooked spices. The taste & smell of mix powder was in them,almost if I had been eating it from the jars. I posted on here when I joined, about a burned taste from one of my t/a's, when trying to establish what the unusual taste was. I know now thats exactly what it was.
I think a confident, steam in approach with the heat / pan & spoon, spreading all the ingredients out evenly across the pan,( no clumps etc. )really does help, especially at the initial stage. No limp prodding & stirring. I've only been doing it a day, but you will get a feel for it....as has been said, no timers or science lab coats are required for this. ;D
I'm no expert emin-j, ;D but I reckon I could use a soup in place of a curry base & still cook those spices in, it really is that important. The spices can take more heat than has been ingrained into us, without turning bitter! I'm still at early days & consider myself now a complete beginner, armed with the basics

For testing I use:
Base
Oil
Tomato paste
G&G paste - the ratio's aren't crucial to fusing the spices, but the flavour it imparts on the curry definately is...I used both yesterday
Salt
mix powder / Zaal at the moment

If its not there, bin it & start again
I'm sure you'll have this down after a few more go's..good luck

ELW

Edit - I wouldn't recommend using sunflower oil if it's going on full heat-veg /groundnut/ghee can be heated more without it smoking & turning to carcinogens

ELW · « **Reply #381 on:** February 19, 2012, 07:21 PM »

Quote from: haldi on February 18, 2012, 08:08 PM
I must have got something wrong
The curries were good, but not exceptionally good
Maybe I disagree with Az
This is Rocket Science
The base smelt great, the spice had an incredible aroma, the chicken was just right,the curries texture were perfect
I just don't get it

In most of the curries I buy, there is an underlying flavour
And it's not in tonight's home cooked curries

Hi Haldi, the flavour of the base, as we know it when tasting, seems to fade into the background somewhat, once the spices are fused, 'layers of flavour' is a great description, the originator of which I don't know. You'll be kicking yourself soon, when you realise how simple it is...I am
Good luck
ELW

ELW · « **Reply #382 on:** February 19, 2012, 07:29 PM »

Quote from: curryhell on February 19, 2012, 02:05 PM
Well, here goes guys. I hope some of it helps

A week today five of us set off for Zaal

Whandsy · « **Reply #383 on:** February 19, 2012, 07:41 PM »

I couldn't resist making a curry tonight so had a go with base from the freezer, it was C2G base but to me it has too much spice in it for what i'm used to. The resultant curry was delicious, in fact my best attempt to date, yet not quite right if i'm honest as it was too overpowering with curry spice, this i'm putting down to the base.

I feel i'm on the right lines and i'm gonna make this Az base next. I'm not gonna make the banjarra as whilst i'm sure it will give a good curry result I have never seen it used around where I am so success can be achieved without it $:-\$

I like the fact that theres not a lot of spice in the base, nor is there half a litre of oil. I am however gonna buy some veg ghee despite concerns and conquer this bloody curry lark. Once cracked (fingers crossed) i'd then like to see just how much healthier a curry could get with a reduced amounts of fats, what a lovely diet that would be!!! heh heh ;D

Onward and upward

W

curryhell · « **Reply #384 on:** February 19, 2012, 08:50 PM »

Quote from: ELW on February 19, 2012, 07:29 PM
This post wouldn't be out of place in the Sunday Times supplement. Good luck with the curries, I'll be hitting madras next to keep it simple & I think it should further test my skill singeing the Kashmiri chilli powder. The banjarra paste is a lot of work, but I'd definately pencil it in if you haven't already made it in the past.
Can we see the bhuna video jb?

ELW

;D ;D ;D Thanks ELW. The old chuckle muscles came into play when i read this

I'm a bit old in the tooth to think about a change in career direction now. And all this driven by the desire to cook a "simple" BIR curry no less :

:

Are there no limits to which we curryheads will not go to??

For the moment i'll stick with the phall. Good luck with the madras. I'm sure you'll keep us posted on the results.
The banjarra is on my radar and i will get round to it having sampled some of the delights of the Ashoka in Glasgow.
I did use the term "layers of flavour" in an earlier comment. I borrowed the expression from Julian of Curry2go fame in Chorley.
The bhuna video is being worked by Solarsplace and i'm sure he'll post it as soon as he's able along with any remain footage from the Fleet 5 adventure

curryhell · « **Reply #385 on:** February 19, 2012, 09:01 PM »

Quote from: Whandsy on February 19, 2012, 07:41 PM
I couldn't resist making a curry tonight so had a go with base from the freezer, it was C2G base but to me it has too much spice in it for what i'm used to. The resultant curry was delicious, in fact my best attempt to date, yet not quite right if i'm honest as it was too overpowering with curry spice, this i'm putting down to the base. I feel i'm on the right lines and i'm gonna make this Az base next. I'm not gonna make the banjarra as whilst i'm sure it will give a good curry result I have never seen it used around where I am so success can be achieved without it $:-\$

I like the fact that theres not a lot of spice in the base, nor is there half a litre of oil. I am however gonna buy some veg ghee despite concerns and conquer this bloody curry lark. Once cracked (fingers crossed) i'd then like to see just how much healthier a curry could get with a reduced amounts of fats, what a lovely diet that would be!!! heh heh ;D

Onward and upward

W

Glad to hear your latest creation is your best so far W. You are obviously heading in the right direction ;D. Over spicing obviously is a problem we need to aware of. Looking at a couple of the videos Az is quick correct the keen students and reduces the quantities of spice we were intent on using during the cooking of our dishes. Biggest shock for me was the minimal amount of chilli powder in my phall

. But when cooked correctly it was more than adequate in heat ;D

natterjak · « **Reply #386 on:** February 19, 2012, 09:05 PM »

Quote from: curryhell link=topic=7714.msg69339#msg69339

BIR dish DIY'd

The real deal

And again

And a close up

Hi CH, that phall really looks pukka! Hats off to you

curryhell · « **Reply #387 on:** February 19, 2012, 09:20 PM »

Quote from: natterjak on February 19, 2012, 09:05 PM
Hi CH, that phall really looks pukka! Hats off to you

I have to say it tasted every bit as good as it looked NJ and all thanks to that memorable trip a week ago ;D Good singeing mate. Keep us up to speed on developments

Wickerman · « **Reply #388 on:** February 20, 2012, 02:17 AM »

Hats off to you Curry hell.
Brilliant, informative and very well-written.

I've just been looking back at old posts, about the use of high flame burners to achieve that 'special taste'.
It all becomes crystal clear once you think about it.

I can't wait to give this a go on my humble old gas hob.

curryhell · « **Reply #389 on:** February 20, 2012, 07:17 AM »

Quote from: Wickerman on February 20, 2012, 02:17 AM
Thanks Wickerman, glad you found it useful.
Quote
I've just been looking back at old posts, about the use of high flame burners to achieve that 'special taste'.
It all becomes crystal clear once you think about it.
As I said, hindsight is a great thing. Yes, part of the answer was there staring us in the face. In spite of the efforts of some, we chose to ignore the obvious.
Quote
I can't wait to give this a go on my humble old gas hob.
I'll swap you my electic hob for your old gas hob

Author Topic: Cooking Lessons with Az (read 329,059 times)

ELW

Re: Cooking Lessons with Az

ELW

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ELW

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Whandsy

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curryhell

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curryhell

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natterjak

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curryhell

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Wickerman

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curryhell

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