Topic: Adey Payne Cooking Lesson in Boston

[haldi]

Anyone just starting BIR cooking should check out Adey's courses
Although I have been cooking BIR at home for many years Adey still managed to show me cooking Techniques and how he makes his base
There was a lot to learn
It was over 2 four hour lessons that we covered:-

Base gravy
Spice mix
ginger garlic puree
garlic puree
Tomato paste
Service Onions
Onion Bhajee
Spiced oil

Curries:-
patia
vindaloo
madras
rhogan
bhajee

He cooked a curry and then I had a go

Adey is making a living at this so told me not to reveal recipes
Sorry
But if you check out Adey and Julians recipes on youtube, it's pretty much all there
His gravy is particularly good

Doing the course has refined my technique
Adey stands over you as you cook
He tells you what heat is required, and when
He prompts you for the ingredients

He is also a very decent bloke, as are the other staff I met

If I'd had this course at the start of my curry cooking, it would have taken years off my search
The curries are not identical to ones I buy locally, but are definite BIR quality

[Garp]

Thanks for sharing that, Haldi. I have many questions but will start with were the two, four-hour courses on a one-to-one basis?

[Onions]

Adey is making a living at this so told me not to reveal recipes

Hasn't he already done that with Mick going in, etc? But thanks for the insight. How local is he to you, if you don't mind me asking? -purely cos what you said about his not being what you buy locally? Big regional difference you reckon?

Cheers for the detail.

[Garp]

Stand in line DO - I asked first

[Madrasandy]

Adey is making a living at this so told me not to reveal recipes

The "SECRET" lol, or that old chestnut 

But if you check out Adey and Julians recipes on youtube, it's pretty much all there

Which video best shows this Haldi

Are you allowed to elaborate on the refinement of technique used

Are you allowed to elaborate on required heat and when to use it

The curries are not identical to ones I buy locally, but are definite BIR quality

Are you saying they are a good curry but no better than the results we achieve anyway or are far better than the results we achieve?

Cheers 

[Garp]

I'd have liked to develop my argument, but since there are some impatient members, I will ask how much does it cost, Haldi, to get taught how not to make a curry like you get from your local TA?

[haldi]

Thanks for sharing that, Haldi. I have many questions but will start with were the two, four-hour courses on a one-to-one basis?

yes, it was one to one
I don't know why, but he asked me not to say the cost
But it wasn't cheap
Ask Adey direct, I'm sure he will quote you a price
This is pretty much the patia I was shown
https://www.youtube.com/watch?v=Ujw82lBg3Cg

Adey is based in Boston and I'm in Nottingham (60 miles)
I can buy curries identical to Adey's, in Nottingham

The lessons have improved my technique
I have a better understanding of why I cook things, at what temperatures
For instance the garlic ginger or garlic needs to be cooked on a low heat
If you overcook at this stage the flavour is ruined

and then there is this roasting technique that Julian has been emphasising
that needs the heat wacked up full

I have also understood the importance of fenugreek leaves
They have a unique flavour, even cooked on their own

I have understood the difference between a curry cooked with garlic or a curry cooked with garlic/ginger paste

they give very different results

The scraping of the pan is a knack too, I need to practice that

I've never cooked so many curries in one go either
that, in itself, is a learning experience

He is a really nice bloke and extremely approachable
Perhaps I might take some of my "local" curry to him and ask what's different?
He will probably know

So far three people have eaten these "lesson" curries
and apart from the "it's a bit oily" comment, they have had high praise

One of my son's friends, was round a moment ago, and he smelt the reheated curry in the microwave
He was drooling and is calling back later to have some
He thought it smelt fantastic

The onion Bhajees were excellent
Quite a bit of the Adey stuff is in Julian's 2nd ebook

[Madrasandy]

I'd have liked to develop my argument, but since there are some impatient members, I will ask how much does it cost, Haldi, to get taught how not to make a curry like you get from your local TA?

He's all yours Garp , my question was answered. As for the how much question .Adey would not answer me, but from a previous cook session I calculated it to be

[Garp]

I don't know why, but he asked me not to say the cost
But it wasn't cheap

Thanks for responding Haldi. I'm glad you got something out of it. But if I were to book a similar culinary experience, I would like to know the cost. Andy puts it at about

[gazman1976]

H Haldi

I have a question for you

recently you thought the Glasgow base was amazing, and you are from down south I believe?

do you still use the Glasgow base or a different base now?

if so why?

Garry