Topic: How to achieve high cooking temperatures at home.

[kbmason79]

Hello Fellow curry lovers,

If I am correct in my thinking to achieve an authentic BIR curry at home will require you to cook at very high temperatures that can't be reached by normal domestic gas rings.
If this is the case how do other members get around this? would this mean investing in some kind of jet burner and stand? Also where could you buy these from?

Thanks

Barry

[Salvador Dhali]

Hello Fellow curry lovers,

If I am correct in my thinking to achieve an authentic BIR curry at home will require you to cook at very high temperatures that can't be reached by normal domestic gas rings.
If this is the case how do other members get around this? would this mean investing in some kind of jet burner and stand? Also where could you buy these from?

Thanks

Barry

This is a debate that has been raging for many years, and will no doubt continue to do so. While it's true that most BIR chefs cook at relatively high temperatures with commercial gas burners, I believe that I am correct in saying that how much this actually contributes to 'that' taste remains a matter of conjecture, rather than fact.

Certainly, among members of this fine forum you'll no doubt find that some folk are fans of industrial blast furnace levels of heat, while others mosey along quite happily at more relaxed temperatures.

For what it's worth, I've tried both standard gas and electric hobs and 7.5kw burners, and while the 7.5kw burner is fantastic fun it doesn't magically create that BIR taste, which IMHO comes from correct cooking technique and knowledge accumulated from experience.   

If you're interested in checking a burner out, I recommend this site, where I secured this baby for under

[Secret Santa]

I'm definitely not convinced high heat is necessary. I have a 4.5kW burner on my domestic hob and if I cook as the restaurants show you on youtube etc., the curry boils away to nothing very rapidly. The burners in the restaurants certainly look powerful but seem to somehow lack heat in comparison to what I'm cooking on.

Anyway, the curries I cook now are no different to curries I've always cooked when using far less powerful burners and consequently I don't give much credence to the high burner makes better curries theory.

[Malc.]

I think the key to cooking on gas at home is to use an aluminium pan to ensure you get correct heat distribution through the pan. I don't use gas I have electric but I find that my curry burns if I use the hob on high. So often reduce to low-med.

[Aussie Mick]

Hello Fellow curry lovers,

If I am correct in my thinking to achieve an authentic BIR curry at home will require you to cook at very high temperatures that can't be reached by normal domestic gas rings.
If this is the case how do other members get around this? would this mean investing in some kind of jet burner and stand? Also where could you buy these from?

Thanks

Barry

As SD and Axe have confirmed. High temeratures are NOT needed mate.

Thorough cooking of powders works wonders. Take your time, ensure powders are cooked through and you'll be all good.

[spiceyokooko]

If I am correct in my thinking to achieve an authentic BIR curry at home will require you to cook at very high temperatures that can't be reached by normal domestic gas rings.

As you can probably see from this thread alone, opinion is somewhat split on this. There are those who believe it's necessary and those who don't. Why two very different opinions?

Simple. Two different sets of taste buds and two different sets of standards.

What is true, is that if you don't understand the correct cooking techniques and use the right ingredients, you won't achieve the right results - high temperature burner or not. So that's the best place to start.

However, for those who can cook with the right technique and right ingredients, the last piece of the jigsaw is in a high heat burner which produces a smokey flavour that cannot be achieved by any other means. That's not supposition on my part (regardless of what others in this thread might say) search the forum for threads on smokey and high heat for proof of this.

The major difference between BIR's and home cooks is the gas flames they cook on and the frequent ignition of the oil vapours coming off the pan. BIR's use the same ingredients home cooks do.

Just look at the gas flames and jets on a typical BIR burner and then look at the same thing on a home burner - they're miles apart and it makes a difference to the final flavour and taste of the dish.

[Naga]

...High temeratures [sic] are NOT needed mate...

I'm inclined to take Mick's word on this given that he actually runs a successful restaurant.

[Secret Santa]

However, for those who can cook with the right technique and right ingredients, the last piece of the jigsaw is in a high heat burner which produces a smokey flavour that cannot be achieved by any other means. That's not supposition on my part (regardless of what others in this thread might say) search the forum for threads on smokey and high heat for proof of this.

More nonsense from you Spicey. I've done it all ways and it makes not a jot of difference.

[spiceyokooko]

More nonsense from you Spicey. I've done it all ways and it makes not a jot of difference.

So presumably to reach this conclusion you've read through both these threads by CA and Jerry who have conducted extensive tests on this theory and both came to the same conclusion? You in fact reject both their opinions and call them both liars and full of (moderated):

http://www.curry-recipes.co.uk/curry/index.php/topic,3208.msg30045.html#msg30045
http://www.curry-recipes.co.uk/curry/index.php/topic,1851.0.html

You have also yourself conducted extensive tests on a home domestic gas burner and a high output burner to the same capacity that both Jerry and CA and myself have used to reach your conclusion, yes?

If so, I'd be very interested to hear that exact details of the tests and experiments you've carried out, the type, make, cost and output Kw of your high output burner, which dishes you cooked, the recipes used for them and the conclusions you independently reached to form your view that I'm talking nonsense.

The absence of which, I shall be forced to conclude that you're simply taking pot shots at easy targets, as per usual and you are, as usual, full of (moderated).

I'll look forward to hearing all the details.

The lack of which, I think it just and fair that anyone else reading through this thread can form their own conclusions based on the links and evidence I've provided.

PS Same applies to Aussie Mick, if he cares to contribute and substantiate his own opinion on this here.

Of you go...

[Peripatetic Phil]

More /ad hominem/ attacks and use of totally unnecessary terms such as "cr@p".  No sooner does the forum shed one member who can neither moderate his temper nor his language than another member steps up to take his place.  Is it /really/ impossible for some to conduct their debates without sinking to this level ?

** Phil.