Topic: Maliks BIR Recordings A - J

[SnS]

Is this me? but in video G are they apples?? cored apples... cant be surly? 

Are they (and it hurts me to say it)...POTATOES!   

The pain must be excruciating SS  ;D

Regards
SnS

[Bobby Bhuna]

 :

[haldi]

This so frustrating, it's Thursday night about eight oclock
I've just been watching them start the curry gravy
They had the onions in a pot then took it off screen
It came back covered in yellow
That's probably oil (but something else comes to mind, don't think it!!)
Then chef starts putting in this and that from the shelf
Dried fenugreek, salt,mix, another mix
Then he gets ingredients out of view from the left
Bay leaves (I think)
Something from a large plastic jar (balti paste or maybe kashmiri masala)
Then a few other things from the left (done very quickly)
Then jugs of water
Honestly, you just can't tell whats going on.
They're showing you everything and nothing at the same time

[JerryM]

This so frustrating

very much agree on this one.

i think No 10 must be tom puree. does not seem watered down though - just paste straight from the tin. But they seem to take the heat up and down like a yo yo. They seem to really blast the fresh onion (No 11) and garlic/ginger paste (No 12).

for me these chefs certainly earn their money when the orders are flowing in - my arms would be dropping off and i'd be all over the place.

[JerryM]

oh forgot.

it's not clear how they deal with "froth" - i tend to scoop it off these days having tried leaving it in. some pics of the base show it merrily bubbling away on top then other pics show the oil and no froth. i presume from this that they too skim it off before the oil start to rise.

[JerryM]

i've been revisiting my "technique" for cooking the dishes - trying to understand what the chefs are looking for/thinking as they cook in the hope i might get a better consistency in the dishes i make (technique http://www.curry-recipes.co.uk/curry/index.php?topic=1283.0 & smokiness http://www.curry-recipes.co.uk/curry/index.php?topic=1851.0)

in the search i've tried to record what i can see from the video and include it in case it's of interest to anyone.

A - oil added to warm pan then all stage 1 ingredient, 2 ring burner
B - 1 chef spoon of oil to start dish, very little stirring during cooking
C - all stage 1 in within 1 min on low ht, then stage 2 for ~4mins full blast
D - stage 1 low ht - 1 min, stg 2 high ht 1 min, low ht 4mins, spice added at end stage 1
E - All in stg 1, pan on low ht, 1 min then stage 2 high ht 4 mins

F - 0.17 chicken in low ht, 1.05 spices pan off ht, 2.00 base & stir full ht, 3.00 off
F - 13.30 all in inc base & full ht, 15.00 stir, 16.00 stir, 16.30 stir, 17.30 stir and off

G - 5.30 base, passata, paste, 6.25 meat, passata, 7.00 spice, 8.30 9.30 stir, 10.00 base, 12.00 stir, 12.50 onion, 13.35 off

I - 14.45 paste, onion, spice, meat, 15.30 spice & base, 16.00 stir, 17.20 off
I - 18.00 all in, 18.35 base high ht, 24.40 stir low ht, 21.30 off

J - 8.20 onion, spice low ht, 9.10 base high ht, 10.20 10.40 11.00 stir, 12.00 off
J -12.30 all in, 12.40 stir, 13.00 spice & paste, 13.30 meat, 15.15 stir, base, 16.00 off
J - 20.40 paste, onion low ht, 21.15 spice, 22.00 meat & paste, 23.00 full ht stir, base, 23.40 low ht, 24.30 off

the numbers refer to the time clock on the video. stage 1 refers to raw ingredients ie garlic/ginger paste and spices. stage 2 is when the base goes in.

[JerryM]

i've had another go at these watching video A and G. was going to watch the east cam but they are closed on a tuesday.

i noted we as a site are listed on maliks website nowadays. the video cam is real rubbish though.

i'd be real interested if anyone has any ideas on what dishes are being produced. i am sure A7 is CTM. A5 got me smiling.

A1 - 0:00 oil, spice 5,6,7,8, onion, g/g o.paste, 0:50 chicken, 0:58 t.puree, 1:02 base, 1:10 new pan, 1:27 base, 2:23 stir, 3:33 low ht, 5:56 cream, 6:02 base, 6:45 off
A2  - 2:02 meat cream, 2:10 sugar c.flour, l.dressing, 2:45 stir & base, 3:39 stir, 5:10 f.coriander, 6:10 stir & off
A3 - 3.43 oil, 4:34 chicken, onion, g/g, 4:39 spice 5, 3, 6, 8, t.puree, 4:58 stir, 5:10 f.coriander, 5:22 base, 7:20 off
A4 - 7:03 sugar & c.flour, 7:40 stir, 7:45 l.dressing 7:48 base, 8:10 meat & cream, 9:22 stir, 10:05 off
A5 - 9:33 pan cleaning
A6 - 10:36 chicken sugar c.flour l.dressing, 10:54 cream, 11:09 base, 11:19 c.flour, 13:07 off
A7 - 15:20 oil, 15.29 red paste, sugar c.flour, 16:05 meat, 16:10 base, 16:30 cream, 18:23 stir & c.flour, 19:33 stir, 21:08 off
A8 - 17:27 oil 17:40 onion g/g, 17:52 ?paste & pwdr, 18:07 spice 3, 5, 6, 7, 18:19 tom puree 18:40 o.paste, 19:01 chicken, 19:10 base, 20:47 stir, 21:03 ?, 21:30 off


the video G is now of interest too. i am pretty sure they are using chilli sauce. in the past i'd thought it was passata (how u're outlook changes). i think they also add mango chutney. in this it is plain to see the tub which was originally out of sight around the corner (behind the tom puree) - it's bunjarra (onion paste).

G - 5.30 base, 5:43 c.sauce, 5:52 t.puree, 6:02 g/g, 6.36 meat, 6:46 c.sauce, 6:53 m.chutney, 7.00 c.flour, spice 4,5,7, 8, 7:45 c.flour 8:16 low ht, 8.28 f.coriander, 0 9.30 stir, 10.00 base, 12.00 stir, 12.50 onion, 13.35 off

[Mikka1]

;D
Oh how the plot thickens doesn't it Jerry. I'm convinced having tried several its a chilli based sauce. Perhaps they make their own but my taste buds from different houses suggest they might not? (Perhaps).

Mango Chutney makes a world of difference, remember the oil from the jar too. I buy HOT Mango Chutney. There are other additions I'm working on at the moment. I think what I'll have when complete is a complete full journey around the houses right back to where I began but much better armed.

My biggest thing right now however is enhancing the spice without increasing volume.
How long do you sit there watching?  ;D
Keep well Jerry hope you had a good Xmas.

The video G is now of interest too. i am pretty sure they are using chilli sauce. in the past i'd thought it was passata (how u're outlook changes). i think they also add mango chutney. in this it is plain to see the tub which was originally out of sight around the corner (behind the tom puree) - it's bunjarra (onion paste).

[JerryM]

How long do you sit there watching?

About 1 hr every now and then. the important thing i find is to keep revisiting them - the more u know the more u see. keeping a note of the times helps to repeat a few frames as things happen very quickly sometimes.

just to be clear (and the vid confirms) the chilli sauce does not go in every dish (in fact very few i think). i think there must be a lot of variation across the BIR's on what they use for the chilli sauce. it's just very uncanny that Secret Santa's version is spookily essentially same as what the chef told me.

it amazes me how there does not seem to be a pattern to the cooking - it appears totally hap hazard and left to chance when clearly it's not.

for example i cook every dish essentially the same way which is clearly wrong. trouble is until u know what dish (or even category) they are cooking it's difficult to understand how to refine u're own technique.

[chinois]

*edited - i see this has been posted here already http://www.curry-recipes.co.uk/curry/index.php?topic=4118.0 *
I found that Maliks has a youtube account. They've got an instructional video on there for making vindaloo. Been on there since september.
It's good news as it shows they have the intention of uploading more perhaps. And they're using a camera that's different to the webcam which is good news.
Gary it seems like they'd answer your questions - he (the owner i presume) says that he wants to hear feedback and opinions. He seems pretty open


How to cook a vindaloo

Their channel is here:
http://www.youtube.com/user/maliksindian