Topic: BIR Myth's

[Secret Santa]

recipes from one base only

If by that Jerry you mean you can mix and match bases to any curry recipe, then NO! Each BIR base is made to match with the BIR's mix powder and general cooking techniques.

Now, that's not to say you can't put any base with any curry recipe and come up with something edible and indeed pleasant, but in general base/curry mix and match is a no no!

[Bobby Bhuna]

The Wok Hey's not it. I have a well seasoned carbon steel wok and even if I get it smoking and do a smalll sauce portion, it doesn't give the BIR effect. Jerry, CA and Haldi, to name a few, have massive burners, and still can't get the flavour their after. For the most part however, members with this gear do think it adds something positive.

Perhaps this is just one important piece of a large puzzle.

[Secret Santa]

The Wok Hey's not it.

Absolutely agree Bobby, at least not for BIR cooking. For Chinese however, it is absolutely a must, as long as you understand that Wok hay is a myth and is all about furnace style heat, not some magic imparted from a layer(?) on the wok.

[Bod68]

If it is important why is it not in the base or the curry? Intrigued...

Thanks for replying

Umm, I think you misread my answer. I said they do use asafoetida, in Malik's takeaway they use it in the base.

Chill out a bit Secret was only asking the question... Anyway was hoping it was part of it as I always try to put it in but still doesn;t seem to ADD the 5% or go anywhere near it. Was reading the Pat Chapman books which introduced the theory of a BASE for curries. Never knew before. Going to try the Deathphall recipe tomorrow evening and see how it is. Will get back to you on my observations.

Cheers again Jerry for a great thread!

[Bobby Bhuna]

as long as you understand that Wok hay is a myth and is all about furnace style heat, not some magic imparted from a layer(?) on the wok.

Oh for sure! Nonsense on that one. It's all about the non stick coating provided by the patina and the intense heat! The old saying the blacker the wok the better the cook - they cook more, so are probably better practised, and their non stick surface is sound. There's no more to it!

[JerryM]

thanks all for throwing in your thoughts - i'm sure we will all have a good laugh on this one.

i have it in mind to start the answer to the myth as true or false - aiming that everyone?s real humdingers can go in the pot. even if we don't all agree on what the answer is at least we can document all views in a constructive argument (can u really have one).

i think chilli is the 11th myth but we really won't to order them in ascending order once their all exposed.

Keep them coming.

[Secret Santa]

It's all about the non stick coating provided by the patina and the intense heat! The old saying the blacker the wok the better the cook...

Couldn't have put it better if I had tried.

[JerryM]

we have identified a further 2 off myth's

- schwartz curry powder
- pre 90's or whatever era superior curries

[Bobby Bhuna]

we have identified a further 2 off myth's

- schwartz curry powder
- pre 90's or whatever era superior curries

I don't want to disrespect the long standing members by throwing out the pre 90's thing. They do certainly believe it. I can also see why it is a little unbelievable, especially for us younger members. Could it be that an individuals palette changes with time, or something similar?

[mickdabass]

Industrial Spec Gas Burners IMO a myth