Topic: achieving toffee, how to get the hit

[emin-j]

I've had flames hit the pan  but that was after my first phaal  I wont go into detail 

[telecaster445]

Secret Santa

I don't think the flames are intended, but are a by product of needing to cook at speed (and therefore high temp.). There is some chemical reaction as the liquid rapidly evaporates. this happens most effeciently during flambe. Watching the pros, they often have anumber of pans on the go at one time. they can't all be flaming and some are just bubbling rapidly. however, when chef turns attention to a particular pan, then he'll get the big spoon in and agitate the pan (often causing flames). A simple test at home on a very high heat confirms this is possible, just using onions, garlic, spice mix and small amount of water. remember that water in hot oily pans is not a good mix, so expect a reaction (of a flaming variety). Get your nose ready for that toffee!!

[Derek Dansak]

after 2 years of bir cooking i am getting a very rich dark toffee taste. with time i need to learn to make this more mild, then i will be identical to a real bir. i think its subtle changes to technique that lead to this taste developing. i still need to learn more to make the taste more mild, like real bir do. i believe its technique improvement and small changes to recipies that are the key

[Mikka1]

Derek I couldn't agree more with you. The slightest knock here and there and the whole concept is changed. I'm working on something to make this a little clearer for folks today hopefully.

I'd appreciate any and all input once I have it posted. Good for you on the taste and wow factor, its really hard to get there isn't it.

after 2 years of bir cooking i am getting a very rich dark toffee taste. with time i need to learn to make this more mild, then i will be identical to a real bir. i think its subtle changes to technique that lead to this taste developing. i still need to learn more to make the taste more mild, like real bir do. i believe its technique improvement and small changes to recipies that are the key

[Derek Dansak]

Hi Mikka,  yes there is not much margin for error. my main question at the moment is how do bir achieve such a mild toffee taste, without being bland.

[JerryM]

my main question at the moment is how do bir achieve such a mild toffee taste, without being bland.

DD,

i did not pick up on your initial post. i presume when u say "toffee" taste u mean the taste associated with the "toffee" smell which isn't toffee at all but the best way so far anyone has come to describing it (being the BIR smell).

this is starting to sound complicated - so i'll concentrate on what i think the answer is.

the "toffee" smell is the smell of the spices frying in oil, tom puree and water (or a little base). i find this is the trickiest part of the cooking. too little and the spices don't come into their own "bland". too much and u get black debris around the pan and a very dark curry.

i look for when the water has almost gone but "emulsification" or "lumpy mass" has occurred. if in doubt i always aim to under cook. i use the spoon on the inside of the rim to check on how the water is doing.

[Secret Santa]

i presume when u say "toffee" taste u mean the taste associated with the "toffee" smell which isn't toffee at all but the best way so far anyone has come to describing it (being the BIR smell).

Oooooh, you've got to be careful there Jerry. The smell that I am personally trying to replicate is the one you used to get when you opened the door to the delivery person. It was totally, unmistakably, BIR.

Now, I haven't had a delivery in yonks, so I don't know wheteher it would be the same, but I do know the toffee smell ain't what I'm trying to reproduce (although I can do that too).

Equally some will argue that the smell they want is the one they get when entering a BIR, again for me that used to be different, and again not what I'm after.

The only thing that's really clear to me is that we all have different ideas about what the BIR curry "smell" and "taste" is that we are all apparently trying to reproduce.

[Mikka1]

Cardboard boxes?
Sounds nuts doesn't it? Same thing here, it's just like a trash smell you back for. It's an odd smell!

Are we eating rotten food? I doubt it but there is something really big what you've said SS.

The smell that I am personally trying to replicate is the one you used to get when you opened the door to the delivery person. It was totally, unmistakably, BIR.

[joshallen2k]

A trash smell. Exactly.

Next time I make curry base, I will include some old socks to see if that helps produce the trash aroma. I wonder if they will blend though...

[JerryM]

Oooooh, you've got to be careful there

Secret Santa,

i'm well pleased your on the ball. it dawned on me after posting that i have an additional smell (the walking in smell). there is of course a 3rd smell the cardboard.

in short what i was trying to be clear on is that the "toffee" smell is not toffee. it's just the best way that anyone has come up with so far of describing the smell - the smell being when the spices are frying at optimum temperature (and i think pretty much cooked).