Topic: another curry recipe book

[Peripatetic Phil]

Well, I've now finished a first pass through Dave Loyden's Undercover Curry, and my impressions remain favourable.  He points out in several places where restaurants take short cuts in order to be able to operate within an acceptable time frame and to budget, and these make perfect sense.  And although he doesn't adduce these particular arguments in discussing pillau rice, he does say that the rice should not be washed before frying, thereby contradicting much of the received wisdom on this topic, and of course this makes perfect sense in terms of restaurant economics where the time needed to adequately wash sufficient rice for one day's covers would be out of all proportion to the income that the finished dish would generate.

I've only had the book since 10:00 this morning, and I'm eating out tonight (English, for a change !) but my pre-cooked chicken is waiting in the 'fridge, as is the spiced oil, so with any luck I will be able to report on the success or otherwise of one of his recipes within the next 36 hours.

Afterthought : he does, unfortunately, repeat the chicken-based recipes for beef & lamb (fortunately combined), and although there is a tiny bit of variation, this is little more than a copy-and-paste exercise which bumps up the page count whilst adding very little in the way of information.  But sadly, that's true of most books on curries 

** Phil.

[Razor]

Hi Chaa,

It's funny because most of the "BIR books" do tell you to wash the rice but as you point out, would they really go to all the effort?

I've never tried boiled or Pilau rice without washing the rice so I wouldn't know what the difference are. 

Does anyone here on the forum not wash their rice?

Ray

[haldi]

Does anyone here on the forum not wash their rice?
Ray

I followed his unwashed rice recipe and the grains were hard and unlike any BIR rice I've had
Every takeaway kitchen I have been in does wash or soak the rice
Sometimes they soak it for hours, depending on what else is going on

[Stephen Lindsay]

I never wash my rice, and usually boil in loads of water till ready, then pour on cold water to stof the cooking then later re-heat in micro or oven, my rice is always spot-on

[haldi]

I never wash my rice, and usually boil in loads of water till ready, then pour on cold water to stof the cooking then later re-heat in micro or oven, my rice is always spot-on

If I was cooking plain boiled rice, I would probably do the same as you
But his recipe is meant for spiced pillau rice

[Panpot]

Haldi, I really appreciate you including The Ashoka posts in your best book list. For the record the recipes were not my interpretation of what I was shown in those two hours I had back stage but the actual recipes from the Groups Chef. He also gave me a copy of the actual Chef's handbook that is given to each one in the group so as to insure high and consistent standards. I don't have the privilege to share it all but if I did I would have the definitive direct from the Glasgow style BIR kitchen best seller. I have argued elsewhere that the entire Ashoka postings should be brought together here in one place as a " book " exclusive for our usage. They were posted in two goes just because of the time it took to type it all up, when they were all split up even I can't easily find them in order to follow the obvious logic. I would argue the same should be done for other direct from chef's postings so as to keep them together as mini books. Random recipes from our esteemed membership is a different thing altogether and kept as they currently are makes sense. We do a disservice to ourselves and especially for beginners when we divide the posts up IMHO. Personally I will order the new book too just because you can always learn something even if it is to only confirm you are already on the right track.PP

[Peripatetic Phil]

Very strongly agree : bringing together fragmented information from a single reliable source would be very worthwhile.  I would be happy to integrate things if more experienced members could indicate whether the various fragments are to be found.

** Phil.

[Razor]

Hi PP, Chaa.

I think we've asked for this before haven't we? I know I certainly have.  I agree, total accounts from one source would make things much easier for all of us, not just the newbies.

Ray

[chinois]

I've never tried boiled or Pilau rice without washing the rice so I wouldn't know what the difference are. 

Does anyone here on the forum not wash their rice?

Ray

I dont wash mine Ray. I think it tastes more if you dont and i prefer it to be a bit sticky like chinese rice.
For 2 people i add about the following:

-Whole spices such as 1 asian bay leaf, 5 cardamom, 1 black cardamom, 2 inch cassia,1 star anise and 5 cloves to some warmed ghee.
-When crackling add a measure of rice (i use a small glass, maybe 150ml) and about 2tsp salt. Mix well on the heat so all the grains are mixed with the spiced and seasoned fat.
-Add 1.5 times the amount of water and stir. Bring to simmer slowly. After 5 mins or when there's about 0.5cm water covering the rice cover with clingfilm and lid and take off heat.
-Leave for 10 mins, occasionally shaking and putting back on the lowest heat to make sure steam is created.
-If the rice looks plumper remove cling film and rest for a few mins. Dont stir. Indian spiced rice, easy.

Salt being added at the beginning is crucial. The rice needs to absorb it through the water (as well as the spice infused oil/ghee). Adding it after cooking doesnt work the same. It either physically bounces off or sticks to the rice so you get bland rice+salt which isnt the same as seasoned rice.

This thread's not really about cooking rice though so dont mind me! Carry on

[Secret Santa]

I have argued elsewhere that the entire Ashoka postings should be brought together here in one place as a " book " ... when they were all split up even I can't easily find them in order to follow the obvious logic.

I couldn't agree more Panpot. Unfortunately CA deliberately split them up and, as was his way, ignored all protestations not to (from me).

The idea of bringing it all back together in one place is an excellent idea. It's just a pity it was split up in the first place.