Topic: BIR Myth's

[Cory Ander]

i know this appears at 1st sight not directly about myth's. the objective of the myth's post was to attempt to answer BE's observation on "the wood for the trees". this correctly or incorrectly i've interpreted as difficulty with the written word.

the words were, "It appears from the posts that some people can't see the 'wood for the trees'. It seems to me that there is an issue here" http://www.curry-recipes.co.uk/curry/index.php?topic=3074.msg27201#msg27201.

i don't know what other slant i could put on it but very keen to hear all thoughts as it's bugging me. if there is an issue then we collectively need to sort it.

I agree Jerry, I found Bruce's comments ambiguous too. 

I took Bruce's "wood for the trees" comment to mean that the BIR cooking basics (the wood) are all on this forum (i.e. curry bases, spice mixes, curry recipes, methods, restaurant observations, etc, etc) but that they are largely obscured by lots of chatter on details (the trees) which may not be particularly relevant to reproducing BIR curries at home?

I also took it that Bruce meant that "attaining the last 5%" is "the issue" for members of this forum...but I could be totally wrong (he may have meant that he believes it is not the issue at all!)?

Hopefully Bruce will clarify his comments when he next posts.

[JerryM]

CA,

many thanks for putting my mind at rest.

i'm sold on your interpretation which gives me confidence that we are aligned with BE's thought's. the myth's will hopefully help towards removing the "chatter" and where that's not possible making a comprehensive case so that members can take an informed judgement.

very much looking fwd to BE's further involvement particularly given the suggestion of helping on some dishes.

[chinois]

do i need a bigger diameter burner (or smaller pan) to increase the lapping or what CA is suggesting a bigger jet to cause the ignition or change my pan to Ali or a combination of the later 2.

A combination would obviously be better but you can make it flame when using a small gas output. Use a shallow sided frying pan and tip it into the burner to encourage it to catch fire. I agree it does give off an amazing smell.

[JerryM]

chinois,

my post may not have been clear enough. i certainly don't won't to flame the pan - done it once and never again. my local BIR never flame either.

what i though was being suggested was a sort of sparkler effect around the perimeter of the pan top edge (not visible except if it was dark). this causing a better tasting debris to fix itself to the inside rim of the pan. this being what the chef spoon cleans off as it is scraped around the rim.  for me this has the added attraction that it could potentially reduce the amount of spitting i currently get (which is a lot).
 

[chinois]

chinois,

my post may not have been clear enough. i certainly don't won't to flame the pan - done it once and never again. my local BIR never flame either.

what i though was being suggested was a sort of sparkler effect around the perimeter of the pan top edge (not visible except if it was dark). this causing a better tasting debris to fix itself to the inside rim of the pan. this being what the chef spoon cleans off as it is scraped around the rim.  for me this has the added attraction that it could potentially reduce the amount of spitting i currently get (which is a lot).
 

Ah, i see, your post was pretty clear!
I agree with the principal of what you mention about reduction and debris. I noticed that in the kitchen i used to work in (not a BIR) the dishes where that occured had deeper taste. I try and get that effect when cooking pasta sauces and curries. My hob isnt strong enough to ignite the bubbles or reduce it as quick as a restaurant though.

[JerryM]

Chinois,

no probs. sorry looking at it again now - the word "debris" does not really describe it. debris suggests it's not good when in fact i think it is important and definitely good. i'll call it deposit. i can't think of a better word.

i can't work out if the taste of the deposit is caused by evaporation (like as u say when cooking pasta sauce), the heat at the surface of the pan due to the gas flames or some form of ignition.

next time i cook i'll turn the lights out to see if i can see better what's happening. i may be only getting a partial effect (as CA is suggesting) down to my 2.5kw stove where as an 8kw might just deliver a difference.

for info i 1st became alerted by the build up of a sort of caramelised oil "deposit" on my pan handle and having tasted it found it to be very sweet. hence i bought my chef spoon.

[Secret Santa]

the question is aimed at: do i need a bigger diameter burner (or smaller pan) to increase the lapping or what CA is suggesting a bigger jet to cause the ignition or change my pan to Ali or a combination of the later 2.

From all the bits of BIR cooking I've seen this is what is needed (in general):

1. Large spread of flame that covers the whole pan

2. Aluminium pan (or any pan that has very good heat conductivity)

3. Never letting the sauce burn or catch on the sides of the pan (hence the circular motion with the chef's spoon around the sides of the pan)

4. Reduction of the curry to a finished consistency by 3, 4 or 5 minutes of high heat.

What is not needed (unless you want to impress the people who might be watching you cook):

1. Flaming of the pan/curry  (sorry CA, the evidence is squarely against it)

[Secret Santa]

I agree Jerry, I found Bruce's comments ambiguous too.

As most members will know I'm not usually backwards in coming forwards, but I think I've let this one slide for long enough now.

I made Bruce's base (if it really is Bruce, or is it sacrilege to even mention that?) and I found it woefully lacking in all respects. Perhaps I am expecting too much, but it failed to produce anything different and certainly not better than anything we already have on this forum.

I found his comments, observations, and suggestions both naiive and condescending.

The original Bruce curry recipes, as posted by Haldi, at the foundation of this forum were a godsend and led on to many new techniques and so on ( by way of discussion of his article), but this latest monologue is just inane witterings as far as I can see.

Why does he feel the need to dip in and out every 3 months?

Why no feedback?

Why is it that we listen to the newest members on the forum bigging up his efforts when they are newbies to the BIR method?

Blowed if I know   ;D

It's all good fun to me but this 'Bruce' hasn't moved the BIR goal on one bit as far as I'm concerned.

So there you go. An honest opinion from someone who speaks their mind.

[Bobby Bhuna]

It's all good fun to me but this 'Bruce' hasn't moved the BIR goal on one bit as far as I'm concerned.

I'm sure many of us would agree that it's certainly not the answer we've all been looking for.

[JerryM]

Secret Santa,

your teasing us!

i do carry out steps 1 to 4 as u suggest and they are critical - essential i would say.

for me BE was targeting the less experienced members in his posts. your comments clearly hold water. i hope in the next post he covers recipes as intimated as this would engage better with the more experienced members.

clearly u know your stuff. what i can't understand is u feel you're at 80%. i do feel we need a new post to capture your thoughts - i can't just put my finger on it - "best practise" is the best i can offer. there must be some learning here for sure.