Topic: Just not convinced at all

[Mikka1]

Ok today I decided to do a test sauce. I do this from time to time to keep up with the fast paced job of FRYING a curry.

Since I had the same amount of base sauce left in the other pan decided to do a reverse curry. By this I mean work backwards as much as possible, no fried onions etc.

I just added spice mix to the base, a few little things here and there like salt, some finely chopped green pepper. You get the message.

Apart from the garlic which always fries too quickly when I cook it......... the results? COUGH! The pot STEWED curry had just about as much taste and to be honest had a better consistency over all. Paprika didn't seem to like it as much as when frying but by and large I think you would go for the pot STEWED version.

I'm looking at these flaming pots and pans now on various videos here and there. I'm not convinced its needed at all in fact far from it. The larger flame surrounds the sides not the bottom hence the garlic can cook for longer without burning. You cannot do that at home on a normal cooker but apart from that you can do anything as regards the sauce.

On my conventional oven for example if I put the oil on high heat in just 10 or less seconds its burned. Its not about the power of your cooker its about how fast that heat transfer takes place. So then you are ok to cook for longer if you wish in my view. After all you've spent hours in preparation - Why ruin it.

Just my take of course.

[PaulP]

Hi Mikka - one thing I like about this forum is that people here are prepared to experiment! I've just partially ruined a 3 litre base by grinding the seeds separately instead of boiling the whole seeds then blending. I thought Pakistani chef Taz must have a reason for specifying whole seeds in his recipe and now I think I know why.

I think it's entirely true to say the BIR style of cooking as you described is first and foremost to produce the fastest possible curries. From the videos I've seen they can cook 2 dishes at once and can probably turn out 2 dishes in 8-10 minutes. Personally I don't think they do this to make the food taste better than a slower cooked dish.

The fact remains though that nearly everybody on this forum can't quite match the taste of their favourite takeaways, cooked with that method. Also a lot of myths even in Indian cookery probably still prevail. I was dismayed to read in my new "50 great curries of India" cookbook that if you make your dish too salty stick a potato in it! We all know that doesn't work dont we? 

[Mikka1]

Thanks PP.
Yeah me too. You have to try and work things out, everyone is different. I'm sure as you confirm too, speed isn't the essence it is the spice/method.

Thanks Paul. Phew  ;D

Hi Mikka - one thing I like about this forum is that people here are prepared to experiment! I've just partially ruined a 3 litre base by grinding the seeds separately instead of boiling the whole seeds then blending. I thought Pakistani chef Taz must have a reason for specifying whole seeds in his recipe and now I think I know why.

I think it's entirely true to say the BIR style of cooking as you described is first and foremost to produce the fastest possible curries. From the videos I've seen they can cook 2 dishes at once and can probably turn out 2 dishes in 8-10 minutes. Personally I don't think they do this to make the food taste better than a slower cooked dish.

The fact remains though that nearly everybody on this forum can't quite match the taste of their favourite takeaways, cooked with that method. Also a lot of myths even in Indian cookery probably still prevail. I was dismayed to read in my new "50 great curries of India" cookbook that if you make your dish too salty stick a potato in it! We all know that doesn't work dont we? 

[JerryM]

speed isn't the essence it is the spice/method.

Mikka,

it's well worth a go - showdown between fast & hot and "stewed" - i call it slow boat.

i'm clearly a fan of the fast & hot. what i would say is it isn't so much fast but anticipating what's happening in the 1st few stages. once the spices are cooked it's pretty much plain sailing.

u're on the right track on the type of heat for sure. haldi i think was 1st to mention it. i still don't know what the mechanism is that produces the taste - CA's post on the smokiness will show u the how though.

[Mikka1]

:
Ok so where is that?  ;D
I get mine from Fenugreek and seared onions.

CA's post on the smokiness will show u the how though.

[Cory Ander]

:
Ok so where is that?  ;D

Don't worry about it Mikka, you just wouldn't be convinced...at all! 

[Mikka1]

I know. I only trust my nose and what I see with mine own eyes. I see that you only trust yourself.

Don't worry about it Mikka, you just wouldn't be convinced...at all! 

[Cory Ander]

I see that you only trust yourself.

Nooooooo, I trust you too Mikka...trust me!   

[Mikka1]

Hmmmm
Like I said. A long day  ;D

Nooooooo, I trust you too Mikka...trust me!   

[JerryM]

Mikka,

if it's the smokiness post that u refer to then here http://www.curry-recipes.co.uk/curry/index.php?topic=1851.0


it's well worth the read even if u're not taken in.