Topic: ++++MDB’s Birmingham Balti Gravy 100% Clone Al Frash Balti Restaurant ++++

[Peripatetic Phil]

So Phil, I'm assuming you have bought a pack of Cassia Bark (Ingredients: cinnamomum spp) that is labelled Cinnamon, as did I. I presume you intend to try this Balti gravy and dish.

That is indeed my aim and intention, Livo.  Just finishing a 3-month project, which means that for the first time in 3 months I may actually have time to cook more for dinner than an egg-and-anchovy sandwich (tonight's meal).
--
** Phil.

[Kashmiri Bob]

Things that could "go wrong"!!
Having made this base as specified and then following up with the Chicken Balti (pretty simple dish to cook), where did it go wrong?

My money would be on it going wrong when making the akhni stock.   

Really? You think cooking whole spices in a pan of water is the hardest part to follow? And yeah, yeah, I did accidentally leave the lid off so had more water loss than I should have but you think that is the reason I find the base bland? The mind boggles! I'm finding it hard to judge whether your responses are just designed as a wind up or as genuine, thoughtful input.

Anyway, we'll find out when I eventually get around to making it again, to the letter (spoiler, it ain't gonna make an ounce of difference).

I wouldn't dream of winding you (or anyone) up Santa.  I did wonder if somehow you vented most of your volatiles up the extractor fan.  If so, it would botch this truly amazing recipe.  Perhaps assuming all spices behave similarly in terms of volume reduction/concentration is an over-simplification?  I don't know; you are the expert. Have you found your lid?

The only reference to the amount of reduction (akhni) I have seen is in the Kushi book (pre-cooked vegetables, page 21).  Approximately 50 % is suggested.  I have made Mick's stock 3 times.  Each time got quite a bit more than 50 %, I think.  There is a photo somewhere on the forum; I cant find it. Livo?

Rob

[livo]

I'm not understanding what you're asking of me Rob. I must've missed something.

[Kashmiri Bob]

I'm not understanding what you're asking of me Rob. I must've missed something.

Yes, sorry livo.  The recent pre-cooked lamb.  Somewhere I replied to your posts on this with a link to one of my photos.  Pyrex jug containing MDB akhni. Can you find it anywhere please?

Rob   

[Peripatetic Phil]

Click on your name, click on "Show posts", and you'll find it on page 4.
--
** Phil.

[Kashmiri Bob]

Click on your name, click on "Show posts", and you'll find it on page 4.
--
** Phil.

Ta Phil

MDB akhni stock.  To spec, 1 hr boil/simmer.   



Rob

[livo]

How did you get 16 fl Oz of water to boil down to only 7 fl Oz in 1 hour in a saucepan with the lid on?  I used the smallest pot with lid I have as I used only 300 ml to start with for half qty. I'll admit now that my akhni stock was not as concentrated or dark in colour as your photograph shows.  I don't understand how you got that with the ingredients and instructions provided.  Where did the colour come from?

[Kashmiri Bob]

How did you get 16 fl Oz of water to boil down to only 7 fl Oz in 1 hour in a saucepan with the lid on?  I used the smallest pot with lid I have as I used only 300 ml to start with for half qty. I'll admit now that my akhni stock was not as concentrated or dark in colour as your photograph shows.  I don't understand how you got that with the ingredients and instructions provided.  Where did the colour come from?

Interesting livo.  Yes, made it 3 times so far with similar reduction and colour.  The first time was a bit unnerving.  Was glad I didn't leave it on for any longer than 1 h.  It's actually come down from the 1 pint mark.  My pan lid is vented.  However, I think the main factor here will be my "simmer" that would be better-described as a rolling boil.  Guess I've given it more stick than you.  Just remembered I swapped-out some of the green cardos for black for this stock (photo), so not exactly to spec. Expect the colour is mainly from the cassia though, almost certain given the quantity of it.  Will be making another batch of base tomorrow and post some more pics.  I wonder if this relevant to the results we are getting?  I don't have the answer. I won't change anything though. As we know from Mick, the cassia is fundamental to the recipe.  It's worth thinking about. 

Rob     

[livo]

Please show us your Cassia bark.  It is clearly releasing a lot more colour than mine, and I presume Santa's. There would be very little colour coming from the other spices.

[Kashmiri Bob]

Please show us your Cassia bark.  It is clearly releasing a lot more colour than mine, and I presume Santa's. There would be very little colour coming from the other spices.

Sure. This was what I used for the first batch:



Can't remember the brand.  It was labelled as Chinese Cinnamon and was a produce of China.

These are two other brands:



I used the Fudco brand for the second batch.  It's nice stuff.  No obvious difference except the sticks are more uniform (semi-circular).  I don't think the country of origin is indicated on the bag.  I used the Yekta (Iran) cassia for the lamb pre-cook.  These are laid out in the photo.  Will use tomorrow for the MDB base.  I also used this one making the Misty base. 

All fairly large sticks.  It's really coarse/rough, on the outside. Have noticed when immersed in water the colour of the inner surface changes (immediately) to deep amber, a bit like some of the smoother varieties.

Rob