Topic: we have cracked it.

[emin-j]

You don't need high heat to make a BIR curry
I've seen them prepared with high heat, and low heat
It doesn't affect the outcome
I thought it did, that's why I bought a BIR catering cooker
Believe me, it made no difference
It just gives speed and the ability to incinerate everything

Back to the drawing board then   

[moonster]

looks that way

looking back the extra heat/caramelisation really didnt really make a difference, it must of been the five cans of lager before hand that must of altered my taste buds to believe i replicated a BIR dish. ;D

either way at least i know what to do if its not the extra heat it is definatly the lager ;D

happy days

Alan ;D

[trucker5774]

looks that way

looking back the extra heat/caramelisation really didnt really make a difference, it must of been the five cans of lager before hand that must of altered my taste buds to believe i replicated a BIR dish. ;D

either way at least i know what to do if its not the extra heat it is definatly the lager ;D

happy days

Moonster........you have sorted the whole BIR taste thing for me..............when most people (well some) go for curry they are pretty well pi$$ed. That's all I need to do. The pressure is off now  ;D ;D

Alan ;D

[moonster]

 ;D trucker,

thats been the answer all along ;D

i cant believe i have wasted the best part of my life trying to replicate a BIR at home, just get pissed and they all taste good ;D ;D

thanks

Alan ;D

[JerryM]

emin-j,

i can't work out what it is that happens with the extra heat. all i can add is that if there is no smoke then i don't get the different taste. when i get a lot of smoke i get the taste difference.

Haldi,

all i can add is that i have really tried to get the same result with low heat and failed.

the big burner does for sure give the speed and ability to incinerate everything. it took me quite a while to master it - in fact it needed real perseverance to find the difference (read the link in the earlier post).

cooking in the garage is quite a hassle (the trip round the house with a tray of ingredients etc) but honestly i won't be moving the cooking back to low heat.

et al,

it's not worth going round the discussion on this one. you need to make up your own mind on whether it's worth it to you. all i can say is the stove at ?30 is the best thing i've bought in probably my life. look at the extract in your TA - if there is no smoke going up the stack then stick with what you use at the moment.

[Peripatetic Phil]

Can you tell us more about this stove at GBP 30-00, Jerry; that is what I paid for an induction hob that puts out 2Kw max :-(((

** Phil.

[moonster]

Jerry,

excellent link on page 3. I would urge anyone reading this thread to open Jerrys link.



personally i am finding it very interesting reading a lot of what has been discussed on there and it is ringing very true for me.

regards

Alan ;D

[JerryM]

Phil,

parker21 put me onto it. i bought the 2.5 kw version. then drilled out the jet slightly to up the heat to 8.8kw (the bigger jet can be purchased).

i run it on a 12kg propane (lasts ages).

you can't use it in your kitchen though. i did for a while before i upped the jet. you get oil vapour settling and lots of splashes on the floor. i did use newspaper which works for the splashes but the oil vapour settles on everything.

a shed or garage is what's needed to go with the stove.

link http://www.curry-recipes.co.uk/curry/index.php?topic=4309.msg39517#msg39517

[Peripatetic Phil]

Ah yes, just the thing.  And as my wife is Vietnamese/Chinese, she'll be all in favour so that she can cook her favourite stir-fries at the proper temperature :-)  Now all we have to do is decide where to put it !

** Phil.

[JerryM]

Now all we have to do is decide where to put it !

Not that easy - I put it on a bench underneath the ceiling electric light by mistake not realising the extent of the heat and potential flames. i've now moved it to the side.