Topic: Video Taken in BIR Kitchen

[Cory Ander]

posted by Lorrydo and moved to this section by CA

This might be useful, A BIR in action;


http://www.youtube.com/watch?v=cp_px2yY7cw

[Cory Ander]

Thanks for the link Lorrydo.

Interesting to note:

• How vigorously they are boiling their curry bases (presumably this is what they are?)
• How stiff their onion bhaji/pakora batter is
• Their use of el-cheapo aluminium pans (yet again)

[Secret Santa]

How vigorously they are boiling their curry bases

And do you see them skimming scum, not a bit of it. Also notice how thin and anaemic they are!

How stiff their onion bhaji/pakora batter is

Haven't got around to my scientific study of bhaji making yet, but this makes complete sense to me. The old style round bhaji were not wet or mushy in the middle and it makes sense to have little fluidity to the mix to achieve this.

Their use of el-cheapo aluminium pans (yet again)

Yep, cheap as chips high sided aluminium pans, there's got to be a reason why the majority use these. Is it just cos they're cheap?

[Cory Ander]

And do you see them skimming scum, not a bit of it

You're not wrong 

Also notice how thin and anaemic they are!

Who? The chefs? 

[Secret Santa]

Who? The chefs? 

I read it back after I'd typed it and saw that too, didn't change it though to see who'd pick up on it.

[SnS]

Re Skimming the scum

Could it POSSIBLY be that this is BEFORE they have liquidised the gravy.

SnS  ;D

[Yousef]

Did you see the darn gas burners huge blue flames.
Everything is done on an industrial scale, bucket of Chicken Tikka ready for the Tandoor Oven.

Now the question is where can i purchase one of those aluminium pans?
There is no secret, there is no mystery it just plain old heat, cooking and knowledge of spices. 

I did not see any oil in their base sauce at all, floating

Now why cant i do it at home like a pro?

[Secret Santa]

Now the question is where can i purchase one of those aluminium pans?

That really is a good question. I've looked in all the asian shops I've been to and not one has them. Is this the "secret"?

[ast]

I would imagine that you could get them easily at any professional catering supply place.  There's a place in Dublin I was in the other day and they had a very wide range of types--including aluminum stock pots and aluminum pans.  I don't remember how much they were, because that wasn't what I was looking for.

Maybe I'm just being cynical, but I really still believe it's down to getting a consistent/improved technique with whatever equipment you're trying to use rather than aluminum vs. other types--unless you have something that doesn't heat evenly or isn't of decent-ish quality (and this means cooking quality vs. brand/price quality).

Hope this helps,

ast

[George]

Good video!

Regards
George