Topic: video of an open kitchen

[peteleton]

Found this vid of an open kitchen on youtube. Shows how things are done but it also shows the use of reclaimed oil on two occasions. The most noticeable one at the end when he uses a huge ladle full i think in many ways it may confirm that the bir taste is infact the oil. what do you think..

Karahi making in Southall

[976bar]

Quite an interesting video.

Notice the flame? It looks a big flame, thats because of the size of the burner, but it's not a fiercely hot flame which is claimed by a few on here as paramount. It's all for show.

If the flame is too hot then indeed it would most certainly burn most things including delicate spices and would not allow for cooking the curry through properly.

[Vindaloo-crazy]

I remember seeing my local curry chef reclaiming oil all the time. He would spoon it out from the almost finished curries and empty it into a ghee container on the hob. I always thought that it might add to much chilli to mild curries, when a real botty burner was being cooked and he spooned it back into the container. Obviously it doesn't matter.

I shall try oveloading the pan with oil next time and spoon the rest off before I serve it. I assume this has been done before but I'd spend all evening on here looking for the post to see the results.

Went out for a curry here in Tassie last Saturday and it was almost inedible (it had a ton of chillies in it, so I ate it), my wife's biryani looked like a road accident and tasted like Ghandi's flip flops, awful. Weird spiced fish starter though, presumably a traditional Indian thing though.

[Cory Ander]

Interesting video pete.

It looks to me like they are cooking curries for a buffet (i.e. several portions at a time)?

Regarding "heat", a "big flame" means that a lot of "heat energy" is being put into the pan.  It therefore heats the pan up quickly. 

If the pan is small, the width of the ("big") flame also means that it licks up the sides of the pan and "ignites" the curry.  I'm pretty sure this affects the flavour of the curry (i.e. "smokiness").

This shouldn't be confused with the "temperature" of the flame.  A "hot" flame will be blue.  A "cold" flame will be red/orange.

Nevertheless, the flame in this video appears to be both "hot" (i.e fairly blue) and "high energy" (i.e. big), to me, on occassions (e.g. when cooking the balti dishes).

[peteleton]

I think all things affect the final curry dish. the flame the oil and of course all the other little bits down to the spice mix. I came across it by accident but it nice to see what has or is being discussed in the forum in other posts actually in action in a proper kitchen.

[emin-j]

Interesting video , didn't see any Chef's using tea spoons to put the ingredients in though  ;D ;D ;D :

[Secret Santa]

Interesting video , didn't see any Chef's using tea spoons to put the ingredients in though  ;D ;D ;D :

Not sure what point you're trying to make there emin-j?   

It's a professional BIR kitchen, why would they use teaspoons?

[Stephen Lindsay]

I can't see it properly but is that him putting lemon juice on the sizzler trays?

[solarsplace]

I can't see it properly but is that him putting lemon juice on the sizzler trays?

Hi

I recognise the bottle, that is (or was originally) lemon juice, very interesting.

Don't know about you, but I was wondering why they were just walking by the trays that were just sitting there on fire for ages!

[solarsplace]

Sorry to double post.

Did you notice the chef bring a ladle from under the counter near the end of the video and pour it into the middle of that dish.

Looked like deep red oil (reclaimed?) to me...