Topic: Flambe the curry and veg vindaloo

[pete]

I was having an amazing time with flambeeing my curries today.
The flames were massive and burnt a long time
Very difficult to photograph on a digital camera
Something called shutterlag, messes it up
The picture is not taken at the time you press the button!
Here are a couple of shots and the finished curry
The house absolutely stinks like a take away now, my wife's going to kill me!
I have decided that flambeeing really does add something to the curry
After having gone all round the houses I think that the Bruce Edwards Spice Mix is the best one, too.
I was very pleased with what I made

[pete]

Here's my attempt to photo the flames!
The flash loses 3/4 of the flambe, so you'll have to use your imagination a bit

[DARTHPHALL]

Most impressive pictures Pete (Dedication), did you lose any hairs on your hands ??
Perhaps thats the missing smell.... flambe`d hand hair  ;D
Curry looks really nice & colourfull.

[Curry King]

Nice pics Pete, I thought you had tried this before though and decided it wasn't a factor?

I must admit its not something ive tried although its happend a couple of times by accident 

[raygraham]

It seems to be a sport in some restaurant kitchens to get the biggest and highest flames they can. I am sure it adds something to the final taste but is something we might not be able to reproduce at home due to the lower cooking temperatures we have and the high cost of replacing the burned out shell of your house!

Ray

[pete]

I've been retracing my steps a bit
Last year I produce four curries which I froze
They turned out to be the closest I have ever got to a BIR
I couldn't tell that at he time of cooking (due to the usual reasons)
I froze some of what I did with the flambeing, yesterday.
I hope it was this that made the difference
Although I have seen curries prepared without flambeing, which were good, there have been lots which did.
Surely if your pan is on fire for a full minute, it must affect the flavour somehow.
I'll post when I thaw these curries out.
The flames did get a bit silly big.
One flame almost reached my face.
I have found out the best way to do it.
You will never get a good flame using the curry gravy oil
Heat four tablespoons of fresh oil for a minute
Add a desertspoon of garlic ginger puree
Fry untill turning golden (not brown)
Add a tablespoon of finely chopped onion and cook a minute more (the garlic ginger should be brown now)
Add a tablespoon of curry gravy
This splutters like mad
Tilt the pan slightly and whoosh!!

[Mark J]

Superb, nice one pete

[chinois]

Loving the flaming photos so *bump*
I also agree that when i've tipped the pan so much that the onions are in the flame the smell that was produced is beautiful. Or as my girlfriend's dad would say, orgasmic.

[Stephen Lindsay]

Cool pics Pete - I have flambed other stuff, like maybe whiskey when cooking a cream sauce to go with steak and the burning lasts for ages so this looks a bit different.

Can I ask what is it that catching the flames - I take it that it is the oil in the pan?

[Mikka1]

I'd love to have a go at this but sadly in my small kitchen it is impossible unless I light it by other means?

My metal girders on this cooker move at the slightest push which is why you don't see me moving my pan around much on my video. I'd love to have the right stuff to do this, it does look professional but as some ask, I still wonder if it truly does make a difference?

I'm making a trad Rogan josh sauce tomorrow. I hope that this will clear it up at least for me. Great pics, nice you picked it out Chinois.