Topic: Spotted: 8.5kw burner

[vindapoo]

Has 4 rings of gas like the pukka BIR ones.

http://www.ebay.co.uk/itm/8-6kW-GAS-TRIPLE-BURNER-BOILING-RING-FOR-USE-WITH-PROPANE-BUTANE-LPG-CYLINDER-/181142255938?pt=UK_BOI_Restaurant_RL&hash=item2a2ceb7942

[DalPuri]

For a bit more money and almost twice the output, you could have one of these. 
Its a very good deal when you consider whats included in the price on top of the output of the burner.



http://www.ebay.co.uk/itm/Callow-Retail-Complete-Wok-Set-with-Wok-Burner-C3201B-/290905570445?pt=UK_HomeGarden_Kitchen_Cookware_GL&hash=item43bb52bc8d


http://www.amazon.co.uk/Complete-Wok-Set-Burner/dp/B008LYVG5K/ref=cm_cr_pr_product_top

[vindapoo]

4 of those and you could reach the moon!

[haldi]

I bought a bir gas hob
I believed it would bring me closer to the BIR taste
It didn't make any difference
I still enjoy using it, for cooking in my garage, but I don't believe it's necessary for the flavour we are chasing

[JerryM]

for me my burner makes a huge difference - its only needed after all the base has gone in ie not for g/g or spice frying.

given Haldi's comment clearly there is more to it than just a big heat.

the only steer i can give is that you don't want a bunsen burner - my burner has a single ring and wraps around the pan rim. it's the caramelisation around this rim that makes the difference. i get a huge amount of smoke and smell.

the size and type of pan are also important. it's also not an easy jump up to cooking at this high temp - it took me something like 3 months as it's easy to burn.

my burner arrangement and flame is posted.

[JerryM]

with my current focus on the why - this came to mind Dalpuri's post - "chicken tikka biryani" video which helps picture what i'm getting at in terms of not wanting a bunsen burner effect - look at the 4:55 minute stage.

the centre of my pan remains relatively cold a sort of holding area. the chef spoon action of back and forth (actually supposed to be the pan re Az's advice) and then stirring around the rim moves the uncooked curry into the cooking zone around the rim (and conversely the cooked curry away from the rim).

i presume any central burner must be switched off to achieve the effect.

whilst the video shows rice it's the principle that the bottom of the pan is a difficult area to keep the curry moving and prevent sticking (any sticking leading to burning very quickly). a good general cooking example being the making of white sauce.

http://www.curry-recipes.co.uk/curry/index.php/topic,6305.msg94194.html#msg94194