Topic: You're not going to like this

[Alan66]

This link is very like the chicken jelly I made
http://www.daawat.com/recipes/indian/soups/spicycsoup.htm

Hi all, I am new here, Pete did you get any further with getting closer to bir ?
 I believe part of the taste is in the special oil, which is oil that is used to cook onion bhaji ?

[Peripatetic Phil]

I fear he may not remember, Alan; this all took place around twelve years ago ...
** Phil.

[Alan66]

I fear he may not remember, Alan; this all took place around twelve years ago ...
** Phil.

Hi Phil, pardon my inability to scour the whole of this forum within a few hours if I could be pointed towards updates of getting closer to BIR, I would greatly appreciate it I have read many posts on here today and feel very puzzled and lost at where the direction (over the last decade) has gone. I love cooking curry and would like to learn as much as I can and also share the knowledge I have also picked up on the way.
Many thanks
Alan

[london]

Hi Alan,

If you go to the first page of a topic it shows when it was posted, if you click on the OP it will bring up their profile and when they were last active. Hope this helps.

Regards,
London.

[Alan66]

Hi Alan,

If you go to the first page of a topic it shows when it was posted, if you click on the OP it will bring up their profile and when they were last active. Hope this helps.

Regards,
London.
[/quote

Thanks London.

[Secret Santa]

This link is very like the chicken jelly I made
http://www.daawat.com/recipes/indian/soups/spicycsoup.htm

Hi all, I am new here, Pete did you get any further with getting closer to bir ?
 I believe part of the taste is in the special oil, which is oil that is used to cook onion bhaji ?

Specifically I seem to recall that the oil Pete's takeaway used in their curries was old bhaji and chip frying oil (and maybe poppadoms too?). I don't think using it at the frying stage is very useful as it tends to lose its potency so it should be added right at the end of cooking as a spiced oil as you probably know many restaurants do.

At least that's my memory of what Pete (Haldi) was promoting and I do agree with him that it's a crucial part of the BIR flavour but, for me anyway, not the whole thing. And then there's the garlic tarka first introduced here by JB I think. Many forum members, myself included, think this is another few percentage points toward the final BIR taste.

[haldi]

Yes, it was me that posted this
The info came from a man I worked with
He used help at a takeaway in the 90's, in Nottingham
They used to make a chicken jelly stock, which went in all curries, because it was in the gravy
They also used "thyme" in the base too (different but a bit similar to ajwain seeds, I guess)
Since posting this I have been in loads of takeaway/restaurant kitchens and I have never seen this done
It's old school

It used to be commonplace to boil a chicken carcass in the base too
Julian Voight even wrote up a recipe in one of his Secrets books
I shouldn't think it's done now though

People like Mick Crawford have pretty much shown everything that goes on
Julian and Adey Payne, Alex Wilkie too
And of course there is a wealth of info on this site
It can be overwhelming and most threads seems to wander

I don't think you can really achieve 100% at home
Close but somehow not quite right
Best thing is to follow one set of posts and recipes
The Fleet Five were good ones

Check them out on this site

[tempest63]

In the morning there is a thick jelly on top.

I await a report on this, although I really think this is not correct.

Next we'lll be adding Jellied eels

What will solidify?

S

Mmmmmm jellied eels!
Takes me back to boyhood in Bermondsey....jellied eels followed by a glass of Sasparilla.

[haldi]

In the morning there is a thick jelly on top.

I await a report on this, although I really think this is not correct.

Next we'lll be adding Jellied eels

What will solidify?

S

Mmmmmm jellied eels!
Takes me back to boyhood in Bermondsey....jellied eels followed by a glass of Sasparilla.

The jelly is from the boiled bones

[tempest63]

That is the sign of a good bone broth.