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

[DalPuri]

Can you shed any light on the pans Chris?

I'm sure ive posted this before but you can get a deep pan similar to that from dadibhais.

http://dadibhais.com/index.php/kitchen/cookware/stainless-steel-cookware/genware-sauteuse-2-8ltr-24cm.html

The Genware sauteuse pans look at lot sturdier too although made from stainless which isn't the best for high heat short order cooking.

[RubyDoo]

Can you shed any light on the pans Chris?

I'm sure ive posted this before but you can get a deep pan similar to that from dadibhais.

http://dadibhais.com/index.php/kitchen/cookware/stainless-steel-cookware/genware-sauteuse-2-8ltr-24cm.html

The Genware sauteuse pans look at lot sturdier too although made from stainless which isn't the best for high heat short order cooking.

Ta will look. The Genware are a no no for the reasons you stated.

[DalPuri]

I just love the shape of them Ruby. 

The other alternative is a 10" wok.   Round bottom would be my preference 

http://www.ebay.co.uk/itm/10-FLAT-BASED-CARBON-STEEL-WOK-COMMERCIAL-QUALITY-/261154203112?pt=UK_HomeGarden_Kitchen_Cookware_GL&hash=item3cce00e5e8

http://www.chefline.co.uk/advanced_search_result.php?keywords=wok

[RubyDoo]

I just love the shape of them Ruby. 

The other alternative is a 10" wok.   Round bottom would be my preference 

http://www.ebay.co.uk/itm/10-FLAT-BASED-CARBON-STEEL-WOK-COMMERCIAL-QUALITY-/261154203112?pt=UK_HomeGarden_Kitchen_Cookware_GL&hash=item3cce00e5e8

http://www.chefline.co.uk/advanced_search_result.php?keywords=wok

Yep. Like those too but not as much as the ones in the vid 

[Garabi Army]

Watching Sam work is an artform. I've watched many videos of BIR chefs in action, also videos of a few forum members, and not many are as fluent and confident as him.
I reckon the 'secret' everyone yearns for is right there in that video; method, timing, and cooking on a furnace. How many of us get to cook on heat that severe.
Thanks for sharing this Chris.

[Secret Santa]

Watching Sam work is an artform. I've watched many videos of BIR chefs in action, also videos of a few forum members, and not many are as fluent and confident as him.

I'll give you that, he is certainly practised at his art.

I reckon the 'secret' everyone yearns for is right there in that video; method, timing, and cooking on a furnace. How many of us get to cook on heat that severe.

That's why I'm getting nothing new from the video, I've been cooking like this for years. HC, I do hope the new secrets are in the ingredients because if it's all about the technique I don't see anything new here.

Mind, I do like the pans though!  ;D

[h4ppy-chris]

If the key was in the video, do you think i would of put it on youtube?  ;D

[harley]

Love the pans.

The high sides would be ideal for me when I have to do a large portion split between 3 people. My pan only just manages it and can get a little messy sometimes even using a splatter guard.

[Salvador Dhali]

I've been trying to resist the urges as I already have more pans than I know what to do with, but it's no good - resistance is futile, etc. I HAVE to have at least one of those sexy high-sided models!

If chef can shed any light on where he gets them, it would be much appreciated, HC.

[RubyDoo]

I was 1st on the pan request