Quote from: moonster on January 12, 2011, 07:59 PM
Achmal,
thanks for sharing that with us, very interesting.
a couple of observations i noted was how quick the spice mix was fried, we normally fry for 30 secs but he fried his for 6-8 secs.
also i noticed the use of precooked onions and pepper i assume that will be common practice in busy restraunts.
also that he kept what i assume is onion paste on a simmer and alternated between adding the past and base.
can you confirm if these observations are correct as the technique is not too dismiliar from Razors Jalfrezi recipe.
thanks
Alan ;D
Hi Alan,
Of course, not all chefs will cook everything the same way or for the same duration.,
some times he may have fried the spices for longer,
Certainly having tasted his curries it didn't appear to make that much difference.
I have seen Taz, a chef that I have watched in his kitchen and who has cooked in my curry shed. His method is to cook out the spices in oily base gravy.
I suppose the point is, nothing is written in tablets of stone.
As long as the spices are cooked out then all is well.
Pre cooked onions and peppers are quite common place in my experience.
This particular chef did not use onion paste.
Regards,
Mick
Topic: Restaurant Lamb Dopiaza (read 29,902 times)
