Topic: unlocking the taste to indian takeaway, ebook out soon.

[Secret Santa]

The aspect ratio is wrong on this vid its 480x360 and it should be wider at 640x360
so the footage has been squeezed inward which makes everything look taller and thinner.

No Mate.

The vertical resolution is the same in both videos so the vertical dimensions stay the same, it's just narrower; so the height is exactly as it looks in the video. Now who's daft as a brush?  ;D

[harley]

squashed ratio


reality

[Micky Tikka]

The chef must be a Oompa Loompa

[JerryM]

another top notch post from H4ppy-chris.

watching BIR chefs for me is almost as good as football. Sam is clearly premier league and bodes well for future learning of the BIR art.

forget the pans.

there is a difference in ghee and oil but that's not important.

look's as if there was a little chopped red pepper in the chopped onion.

would love to know what was in the small tin behind the gravy which was added to 1 dish at ~9 mins.

for me - i tend to aim to stop the flames and need to try Sam's swishing to see if there's more to be gained in the flames - to date i would say no.

[Secret Santa]

there is a difference in ghee and oil but that's not important.

What is that difference Jerry? It certainly isn't flavour because I've done side by side tests. The only difference I find is that veg ghee is far more expensive.

[JerryM]

Secret Santa,

sorry i should of been clearer - oil for me in curry is always reclaimed from the base not fresh veg oil.

saying that - i've heated reclaimed oil, veg ghee and butter separately as part of my garlic frying trials. the butter and reclaimed oil seem to be more tolerant in after taste than v.ghee - the v.ghee after heating to smoking point seems to have a "processed" after taste. butter has a lower burn point and even easier to spoil the taste of.

the only place for v.ghee for me is in the base.

butter ghee - i've not tried for a long time - the taste is too overpowering for me.

i suspect that a mix is used in "v.ghee" BIR's. i also know some BIR's only use oil from the top of the gravy.

[h4ppy-chris]

would love to know what was in the small tin behind the gravy which was added to 1 dish at ~9 mins.

spiced Oil Jerry.

[h4ppy-chris]

Good watch HC

High sided pans, ;D ;D ;D   Daft as a brush some of you guys.

The aspect ratio is wrong on this vid its 480x360 and it should be wider at 640x360
so the footage has been squeezed inward which makes everything look taller and thinner.
 
The pans are just normal 24cm Ali omelette pans, any Asian store

[emin-j]

Chris,can you confirm it is veg ghee and not butter ghee the chef is using, I hear you say veg ghee but the chef only say 'ghee',it looks to moist and colourful for veg ghee 

[h4ppy-chris]

Chris,can you confirm it is veg ghee and not butter ghee the chef is using, I hear you say veg ghee but the chef only say 'ghee',it looks to moist and colourful for veg ghee 

Veg ghee, mate.