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Quote from: Cory Ander on December 17, 2012, 12:58 PMHmmm, not sure I've ever seen a BIR use a lid whilst cooking their curries? Surely this is detrimental to the intent of reducing the liquid content to derive the desired consistency? What's the reason for the lid, please?
Quote from: getonthegarabi on December 17, 2012, 01:05 PMI cant believe I used that coriander. Habit
Quote from: Cory Ander on December 17, 2012, 01:32 PMYou can get "splatter guards"....they are like flat sieves?
Quote from: chewytikka on December 17, 2012, 01:06 PMHi RobExcellent work again, looks Great.Suggestions = When you transfer from the Ali pan, add the Chicken straight away and crank it up.You could even stick a bit of tape over the vent, to trap the steam and increase the heat into the sauce or just sit your Ali pan on top.All good fun mate and not a novice anymore cheers Chewy