Low Flame

[haldi]

I called round two BIR kitcens this week
I watched a curry cooked in both
The gas flame was really low for the whole procedure
I know, I bought a BIR hob in the belief, that it would get the flavour I couldn't achieve
I don't think it's neccesary
The most important thing, I noticed, was the initial slow fry of sliced onions and green peppers

[commis]

Hi
Saving on the gas bill?
Regards

[peteleton]

I seem to find i get far better results on a medium to low heat and have moved forward in my curry making.

[JerryM]

Haldi,

interesting observation. i certainly agree it's not the most important thing - all the pieces have to be in place to produce the BIR masterpiece that it is.

the "effect" of slow fry of the onion/pepper is a defo requirement. i'm now using the pre cook approach and has made a difference for me.

my stove really is the best purchase i've ever made though. i do what i call slowboat cook for the like's of CTM etc (Dippi convinced me) but for madras and the rest wow there is just no comparison.

do you get a lot of smoke from the BIR hob - my garage literally fills up with it when the door is closed.

it's perhaps something as a group we should focus on - what are the key requirements