Topic: That Missing Something?

[Domi]

Thanks Axe it'll be interesting to know how much of a punch the garlic makes

Maybe another thing to consider is the frying of cumin seed in with the onions, some do, some don't..it's something I always do when using onions in the final dish (dopiazas/baltis etc). The frying of the onions is another thing, some just soften the onion, some fry till golden, others caramelize...which would you consider the best option?

[Malc.]

One of the things that going to the IG Kitchen has taught me, is just how much goes on in the back ground. The most important thing I have learnt, is not to make assumptions.

I like my onion cooked through, but you won't get the textural balance if it is cooked too much.

[Malc.]

Something that has been on my mind regarding process is a particular smell that I have noticed. I noticed this the first time the IG Chef came to our offices. I couldn't put my finger on it but it smelt like he'd just eaten a good quality smoked bacon sandwich (don't laugh). This same smell I noticed lingering in the restaurant when I went there one morning to see the owner.

The next time I smelt this was when I attended the kitchen demo when it was much stronger and finally again yesterday when the owner came to our offices. I still can't put my finger on it but it smells very similar to an Inglenook log fire roaring away.

I can only assume that this is from a process performed in the Kitchen. So I immediately think of a smoking process, but for what? Do they smoke certain spices before use or is it meat or chicken that they smoke? Are they using a smoking at all or could this smoky smell come from cooking certain spices?

Has anyone else experienced this or have an idea of what process might be creating this smell?

[Domi]

The only thing that immediately springs to mind is the tandoori oven, Axe...could it be the charcoal they use or may it be cooked forearm and singed arm hairs? lol

[Malc.]

Domi, that's a very good point I hadn't considered that. Would they use charcoal in a commercial kitchen though? Excuse me being naive.

[commis]

Hi

Axe, I would say it's a combination of all the kitchen processes, tandoori being the prominent one, those bits of burnt chicken etc. Also it says more about cooking habits and the wearing of every day clothes in the kitchen.

Regards

[Domi]

Apparently they do..."Fuel for this fire is provided by charcoals lining the bottom of the structure. In order to produce temperatures approaching 900 degrees Fahrenheit (480 degrees Celsius), employees maintain a long vigil to keep the tandoori oven's coals burning all the time." Though I can't say that all do.

[Malc.]

I'll have to find out, I thought it would be gas powered with Lava Rock rather like a BBQ.

[chriswg]

Both types are available and used. Your average BIR will almost certainly use a gas fired one. The coals take up to 2 hours to get to the right temperature. I imagine the posher more traditional BIR's will use charcoal ones though.

[Malc.]

What I don't understand though, is why I have only just noticed this smell. I don't ever recall having smelt it in the restaurant during service. Perhaps like many things I have come to learn, I just wasn't ware of it or even looking it for it. But it is interesting to learn that some BIR's use Charcoal.

This is something, I definitely won't be able to re-create at home.