Topic: Do bir chefs know where the 'taste' comes from?

[Derek Dansak]

From time spent chatting to a bir chef at my local, i suspect the answer is no! he learnt to cook from copying other chefs when he used to work as a kitchen porter. He reproduces all the techniques he was taught, and hey presto it produces great curries. however, despite many attempts, he has not managed to explain why my curries lack that missing taste. i have copied all the techniques and tricks he suggested, and although the curries are very good, they lack something. This makes me wonder what bulk cooking processes chefs might overlook when trying to teach how to cook a good madras. there must be numerous bulk cooking techniques which might contribute to the taste. for example cooking up large quantities of lamb and chicken each day. do the stocks from these get thrown in the base? what other bulk cooking techniques might we be overlooking at this site?  Does the fact the bir pan is so seasoned influence the taste? Perhaps future visits to bir kitchens should try to work out what these missing parts of the jigsaw are. Thats assuming the bir chefs know themselves!

[extrahotchillie]

Hi Derek

Please explain the taste you are missing; people who have tasted my curries reckon they are better than takeaways they have had, and some have commented that they also have they same taste but far more flavour than the takeaways of old.

I always thought i could make a reasonable curry until I came across this site, about four years ago; now I believe I am making the best curries that I ever have. I think its a great compliment to my cooking when friends arrive at my house and tell me "if it tastes as good as it smells then we are in for a treat", they never go away disappointed.

There is a wealth of information on this site and I have said many times in the past takeaways and BIR are just getting money for old rope I stopped buying off them years ago because I was really disappointed with them.

How do you actually go about cooking your curries. I myself heat oil in a wok add garlic/ginger paste,tomato puree, raw chicken, then I add the spices (chili,deggi murgh,cumin,coriander and garam masalla) stirring all the time making sure the chicken don't go brown then I add a little water to make it all into a massala paste, don't get me wrong the spices will get in the throat until you have become accustomed to it.

I then add a couple of chef's spoon of base sauce, one at a time I don't add another spoonfull until the oil floats each time and season it this whole process takes about 10 minutes or so but I am cooking at the highest heat I possibly can. 

If I find that there is too much oil present after cooking then I just take off the excess oil.

I'm sure other members have very different ways of cooking, this just works for me when I'm making a madras or vindaloo I feel you get a better taste when you cook the spices in oil and not add them to the base sauce as the curry secret suggests(although I still think this was a good book) when I started out cooking curries.

Moving the spices around in the wok when you add them is essential as you do not want to burn them always add a little water this will help.
 


 

[Derek Dansak]

Hi, are you saying your madras tastes identical to a decent bir purchased madras? I can replicate poor quality bir dishes, but not the dishes from well regarded restaurants. despite having lessons from the head chef at a good bir. thats the reason i started this thread! The head bir chef seemed as lost as me, as to why i can't replicate that flavor at home. its obviously something circumstantial to bulk cooking. but what it is remains a mystery for many members of this site

[Bod68]

I understand where your coming from. Been trying to replicate the flavour and TASTE for about 20 years now. Wondering if it was a particular spice or ingredient etc... I'm still none the wiser but I do think this site provides a near BIR style

Still working on the last bit myself. Wondering if its putting the finished dish in an aluminium container at the end of cooking lol 

[extrahotchillie]

Hi
No, what I'm saying is they have lost the plot they do not produce good curries any more and I think myself and a lot of others on this site take more pride in our cooking.

I'm sure if I or say CK cooked you a curry you would be pleasantly supprised, sometimes we look a little too far into things looking for something that does not exist; in todays age you just can't keep some elusive ingredient a secret. Enjoy your curries I'm sure they are great.

[joshallen2k]

Wondering if its putting the finished dish in an aluminium container at the end of cooking lol

Tried that. 

[Derek Dansak]

hi bod68, i agree totally with your comment regarding this site providing a near bir style. i think you could open an acceptable restaurant based just on this sites recipies and tips. however whether it could compete with a really good bir is another thing. good luck with the quest !

[Bobby Bhuna]

i think you could open an acceptable restaurant based just on this sites recipies and tips

It's my dream to open a Bobby Bhuna's. Don't go stealing my idea Derek! ;D

[JerryM]

DD,

interesting post. i must admit nothing adds up for me either. the best chefs (as i understand) are brought in from India yet i always have to pinch myself how very little spicing there is. so why would someone experienced in traditional do so well across the fence.

i along with your chef can't believe given what u say that u've not mastered it. your spice mix for example is spot on.

for me it must be down to technique somewhere. you will need to explain "the missing taste" more to help us align with your thoughts - appreciate it's not easy to put in words.
 

[Bod68]

As most of you probably know I live in France where spicy dishes aren't the norm; as aren't Indian Restaurants. I have made curries for locals and toned them down a bit and they have said its the best thing they've ever had.

Unfortunately I know better and it ISN'T an Indian Restaurant curry