Topic: 10 year curry house experience-Curry cooking methods.

[andy2295]

Hi after8

Just to confirm what cp said earlier.
Everything is done at full bore heat and speed. This cracks the spice and produces the correct aroma.

Regards

Andy

[Cory Ander]

Hi Andy,

Thanks for this Andy.....it makes for very interesting reading 

I have a couple of questions that I would appreciate you clarifying, if you wouldnt mind, please?

• Presumably, a chef's ladle is 100ml and a chef's spoon is 60ml (as per your curry base thread)?
• no tomato puree or paste here then...is that right?
• why sunflower oil rather than vegetable oil?
• what's in the "aromatic salt"?
• most BIR curries I've ever had (e.g. madras, vindaloo, korma, CTM, etc) have a sauce which is very smoothe, with no sign of chopped onions or chopped anything else, will this also produce such a smoothe sauce?
• are chopped peppers used in most dishes then?
• are you saying that adding MSG influences the aroma?

Thanks for the posts!  And keep them coming!  I hope you have the tolerance to answer the many the many questions that will arise! 

Regards,

Hi Andy,

Any chance of a reply to these questions please?  Or maybe they are just dumbass questions?! 

Many Thanks! 

[andy2295]

cory ander.

Hi i did reply to this one but it has gone. Here it is again.

Yes same size ladle and spoon.

Yes NO tomato puree or paste. See my pre-cooked paste post.

We use sunflower oil. It has a taste of its own.

When i say chopped onion and peppers etc, these are chopped extremely fine in a food chopper that has a 1mm blade. The result is very nearly pureed and breaks down in the cooking.

This is an experience thing. As msg is a flavour enhancer, we can tell when cooking the depth of flavour based on the aroma coming off. Adding msg does change the aroma.

Regards
Andy

[bart09]

hi andy
just to let you know that i`ve done your,
(1). base sauce.
(2). pre- cooked meats and vegetables.
(3). curry cooking methods.
(4). the pre- cooked paste.
(5). onion bhaji`s.
all without problems,all i done was read anything to make sure i understood everything and bought all the ingredients and done it without problems.
cheers mate.

[andy2295]

hi bart09

Pleased to did you all from instructions. I would like to see a photo of the base and the paste if possible to see if it looks like ours in the take-away.
Will be posting individual curry recipes this week

Regards
Andy

[Yellow Fingers]

Pat Chapman's take on Aromatic salt:

100g    Coarse sea salt
1 tsp    Ground Cinnamon
? tsp    Ground fenugreek
1 tsp    Dried mint
1 tsp   Ground allspice
1 Tbsp    Ground almond
? tsp    Turmeric

YF

[Cory Ander]

....Pat Chapman's take on Aromatic salt...

Yes, thanks for that YF.....I already have this.....PC books is the only place I've otherwise seen this mentioned 

.....I'm also rather interested in Andy's take on aromatic salt?  Andy?

.....also about the peppers please Andy?  If you woudln't mind? 

Thanks for your reply to my other questions Andy...most helpful 

Regards,

[andy2295]

cory ander.

Yes the peppers are used in most of the individual dishes. You will see how very soon when i post these recipes.

With regard to aromatic salt, we use it to infuse the oil and to reduce the smoke point temperature. Sunflower oil normally starts to smoke at 246 degrees C.

Regards
Andy

[vin daloo]

andy, is the aromatic salt you mention otherwise known as all-purpose seasoning?

[Mark J]

Hi Andy,

Thanks for all this great info, can I confirm that generally the ratio of oil to base is 1:2? so 1 third oil, 2 thirds base

cheers