Topic: BIR Myth's

[joshallen2k]

And this one knocked me sideways.
Some BIR's use a little yeast in their naans.

I knew it! The rise and fluffiness you get from some BIR naans I've never been able to get to with baking powder alone.

Now, if there is a cure for the sourness that yeast introduces....

Maybe its just to use a tiny amount.

-- Josh

[JerryM]

i too have knocked ginger completely on the head in the base (just pureeing the garlic in water as per the BE method)

[haldi]

Hey Haldi
What about the high output BBQ gas burners?
Do you think they are a myth too?
Regards
Mick

I can't believe I'm saying this
But yes the big flames are a myth.
No noticable difference.
Despite the pan ignites easily, I don't believe it changes the flavour.
These big cookers just reduice the time to do everything.
Nothing more.
I really wish someone would prove me wrong over that

[Cory Ander]

I can't believe I'm saying this
But yes the big flames are a myth.
No noticable difference.
Despite the pan ignites easily, I don't believe it changes the flavour.
These big cookers just reduice the time to do everything.
Nothing more.
I really wish someone would prove me wrong over that

That's an interesting assertion Haldi 

Please would you clarify something for me....

...unless I am mistaken, you said that, using the base from one of your local BIRs and, using their curry recipe, you can make an exact replica of their curry?  And I also understand that you think their curries are up there with the best?

If so, please can you confirm whether or not you used your "industrial" cooker to do this and whether or not you have also replicated it using a domestic cooker?

It seems to me that BIRs use large cookers (i.e. high heat output..."lazy" flames or otherwise) to cook small portions (i.e. single portions) in a relatively small pan.  I would be suprised if they didn't do this for a very good reason.

It also seems to me that this can only be replicated with a less powerful flame by using smaller portions and smaller pans (I have seen chefs dribble base into a tiny pan on a camping gas stove..and they have the taste and smell).  I believe it is all about keeping the heat sufficiently high to fry rather than braise the ingredients.

I certainly get a noticeable difference (i.e. more BIR-like) when using my ring burner (8kW).  I'm not saying it is the definitive solution, but it certainly helps in my opinion.

A 2.5kW burner is no more powerful than a bog standard domestic gas cooker Jerry.

Thanks

[Cory Ander]

And this one knocked me sideways.
Some BIR's use a little yeast in their naans.

I knew it! The rise and fluffiness you get from some BIR naans I've never been able to get to with baking powder alone.

Now, if there is a cure for the sourness that yeast introduces....

Maybe its just to use a tiny amount.

-- Josh

Don't forget the very high heat of a tandoor Josh. 

Maybe some BIRs use yeast (I know of some that do and it is, as you say, very noticeable in the sour taste), but many/most don't, in my opinion (have they really got the time to wait for it to prove?  I think not generally).

Incidentally, one chef told me he puts bananas in his naans.  I chose not to believe him...but I could be wrong I suppose 

[Panpot]

Great topic as ever this site just rocks. I have been cooking curries for thirty years and eating them for longer from Glasgow BIRs in particularand my cooking took a massive leap forward once I found out about our great forum and stared cooking from here. I will have a go with the Victoria Road one on my next visit back. The smell has in my opinion got lost over the years but apart from all the other credible reasons here it could be down to better extractor fans and regulations regarding them.

Other points, I have repeatedly posted that we can never really taste nor smell our own efforts in real terms due to our nostrils and taste buds adjusting as we cook. You can never smell garlic breath from another if both of you eat it it the same time. I do believe the industrial burners contribute particularly when they allow the pan's ingredients to catch fire with real flames that probably all of us would be scared to recreate in domestic kitchens.

Finally regarding the secret ingredient last year or slightly longer ago we had here a post that caused a big hastle and resulted in many members leaving to join another site run by the guy who posted his belief that the ingredient was an onion paste. I have asked about it on another post and have got the original recipe as a result but not the full thread which is a pity since apart from the controversy there were variations and experimentations that led me to make a batch which was the single most important ingredient in my own efforts.

I have recently asked Stew to reinstate the entire thread but understand if given its history he has decided not to. he suggests I kick off a fresh one so I will do so shortly.  keep up the good work and if anyone has a really perfect recipe for recreating Glasgow Pakora can you post it as I have been after it for thirty years.

Cheers Panpot

[joshallen2k]

Finally regarding the secret ingredient last year or slightly longer ago we had here a post that caused a big hastle and resulted in many members leaving to join another site run by the guy who posted his belief that the ingredient was an onion paste.

Really?

Someone suggested they knew the secret ingredient was onion paste, and a bunch of members left with that person to create another site?

 

[haldi]

...unless I am mistaken, you said that, using the base from one of your local BIRs and, using their curry recipe, you can make an exact replica of their curry?  And I also understand that you think their curries are up there with the best?

Yes I made an exact replica with their base
I made it on my big cooker, but on a medium heat

It seems to me that BIRs use large cookers (i.e. high heat output..."lazy" flames or otherwise) to cook small portions (i.e. single portions) in a relatively small pan.  I would be suprised if they didn't do this for a very good reason.

That's what I thought
But having watched a bit more recently, I think they are just wastefull
They were making tea in a saucepan,on the stove.
That really doesn't need big flames, but big flames there were, running right up the sides of the pan.
You DO need the big flames for heating large pots of onions though
Other wise you would take forever to cook it
Now this tea!!!
They get a half a pan of water and boil several tea bags
Then they add oodles of sugar and the about same volume of full fat milk as water.
Then they simmer for ten minutes and serve in mugs.
Some of the staff actually add even more sugar
This can not be healthy, but it tastes very good!

It's good to see you posting again CA, this site has missed your enthusiasm

[JerryM]

I believe it is all about keeping the heat sufficiently high to fry rather than braise the ingredients.

i too think this crucial.

i do intend to nail this burner issue. my 2.5kw is what i use all the time now and is much much better than the electric hob. with the "slowboat" cooking technique i run it at full blast all through from start to finish.

however an opportunity has arisen and i expect to replace my new electric hob with a gas hob. the biggest gas hob burner is 2.9kw. so better than the stove. what this will allow is on my next trip to brum a visit to the man who supplies bigger jets for my stove which i think can get me to 7.5kw. timescale for the switch is early Jan 09.

(me too CA - very pleased if your back -i know u've not truly been away but we've missed u - very best wishes)

[JerryM]

Panpot,

having read this post i've realised i have come across the paste. have u made it and if so is it any good as the original post does not really say.

http://www.curry-recipes.co.uk/curry/index.php?topic=1515.0