Interesting point Axe about the "slowboat" cooking technique.
I personally think that the use of high output gas burners in birs is to speed up the final reduction process and all these photos you see of flaming pans is just showmanship. Its just a hunch tho
It was Bobby Bhuna who once pointed out that the lower the hygiene scores were on the
scores on the doors website
http://www.scoresonthedoors.org.uk/ the better the bir
I cook in a cast iron wok and have tried the "grubby approach" by not using any soap or detergent to clean the wok (hoping to build up a layer of debris? in the wok), but concluded that it didnt make a big difference to the final product. What I have noticed though, is that if I cook several curries consecutively, the last curry always seems better than the first. The inevitable re-frying of the former currys remains imo seems to enhance the flavour of its successor!
Perhaps thats why it was once said that it would be impossible to reproduce a bir curry at home?
I dont know :
Topic: Lucky Result? ( 10,948 )
