Topic: New videos from Curry2Go in Chorley

[Cory Ander]

this then is the missing 5% for Haldi is it not? And if so  maybe for the rest of us too

You'll have to ask Haldi to confirm but, as I understand it, yes.

I see little point in this as Haldi has already tried and cannot do it.  Therefore i assume it's not something we  cannot replicate at home for obvious reasons. The only alternative would be to acquire some of a takeaway's used oil and try it

That sounds a bit defeatist to me.  Just because Haldi has been unable to replicate it  it doesn't mean that it can't be done (with all due respect to Haldi).

My main point is that some members should not so easily dismiss it (as "clutching at straws", etc). 

[Les]

Sorry CA, I stand by my comment until proved wrong, First it's the base wrong, then ooop's must be the spice mix wrong, Oh no it must be technique, and now it's chip fat, come on CA give me a break.what's that if it's not clutching at straws
I don't think Edwards or Chapman ever mentioned chip oil/fat in any of their recipes, and I take it they have been to plenty of Restaurants and T/A's, I for one would not like to think that my fav curry was made with dirty old chip fat, thanks but no thanks ;D.
I suppose we could always try a quick squirt of 3in1 oil, that should do it ;D

HS

[Cory Ander]

Your choice HS. 

As I've said before, I place particular credence in the comments and observations of a limited number of our members who demonstrably appear to have considerable knowledge and experience (from their expoits in numerous BIR kitchens).  Haldi, in my opinion, is one of them.

You presumably feel that you have all the answers (I know I don't) and have nothing to learn from some of our more seasoned members (excuse the pun!).

[Peripatetic Phil]

If chip oil is the missing 5%, what do they substitute in the 95% of BIRs that don't serve chips ?
** Phil.

[chewytikka]

Hi All
We all must of encountered some really Naff and Manky Take Aways.

Calling Knackered deep fat fryer oil "Seasoned" is absolute nonsense and
can only happen on a forum like cR0.

Haldi. the places you see this practice in, need to be reported to the The Food Standards Agency.
A quote from FSA, Safer food, better business.
Since 31 October 2004 waste cooking oil from catering premises can no longer be used as an ingredient in animal feed.
Waste cooking oils from food manufacturing, and fresh or unused cooking oil, can continue to be used in animal feed.
Full guideline here:-
http://www.food.gov.uk/foodindustry/guidancenotes/foodguid/wastecookingoil
There's a couple of guys who go round my local restaurants and buy up all the knackered oil and turn it into fuel. They pay 20p a litre.
A far better idea than actually consuming it.

My original response to this thread was:-
Bhaji oil, that old chestnut, the deep fat fryer oil is Knackered and dumped every 2/3 days in all the restaurants I know.
One time Bhaji oil, which is cooked in a pan on the stove top, is filtered and recycled in some restaurants, but not really a curry secret.


What's all this frozen chips malarky.
We must be spoilt, here in the NorthEast.
Fresh, hand cut, chunky chips, blanched and cooked to order.

All BIR/TA's I'm involved in have, The Food Standards Agency
Safer Food, Better Business Certificate.

cheers Chewy

[Nick D]

HI,  blimey my second post since the forum started up! ;D

Haldi is correct, the local restaurant that I have had gravy and oil samples from use the oil from roasting the Bombay potato's.  It has a nice aroma and is quite sweet tasting. 
I had a sample from their fryer used for bharji's and chips etc and it was horrible very pungent tasting.

Nick

[Les]

You presumably feel that you have all the answers (I know I don't) and have nothing to learn from some of our more seasoned members (excuse the pun!).

Don't remember saying that I had all the answers
Being a beginner I have everything to learn, And have an open mind, BUT chip Oil/Fat does not stead well In my opinion, and if all i can learn from this forum is to use dirty chip fat to do my curry's in, then I'm in the wrong place (and I don't think that is the case) I have a lot of respect for these guy's on here including you CA, but chip fat, NO WAY ;D

HS

[PaulP]

I wouldn't want to use knackered old oil in my curries and I can't really see that this is the missing secret.

Then again I've never tasted or smelled oil used to cook just onion bhajis. I don't make onion bhajis personally but a lot of people here on cr0 do make them - so how does the oil taste?

Paul

[jb]

If chip oil is the missing 5%, what do they substitute in the 95% of BIRs that don't serve chips ?
** Phil.

That was my point,they MAY have chips/chicken on their menu(as do some of the more downmarket takeaways I usually go to) but I bet they don't sell many portions,not enough to produce seasoned(non bhaji) oil for the vast amounts of gravy they make.

[Cory Ander]

If chip oil is the missing 5%, what do they substitute in the 95% of BIRs that don't serve chips ?
** Phil.

If you think 95% of BIRs don't sell chips then you have rocks in ya head!  :