Topic: New videos from Curry2Go in Chorley

[Cory Ander]

Paul

I haven't misunderstood a single word you've written

Well, what a compliment Paul! Your written style must be absolutely (and highly improbably) perfect! 

, but you've not listened to or taken on board a single word I've said

But please buck up on your listening and comprehension skills my lad!      :

[Les]

Naughty, naughty hot stuff, we all enjoy it when the handbags come out  . If you're not careful I'll tell everyone you're a bloke and nothing like your avatar 

And there was I thinking that you still loved me Paul How could you ;D
BTW wouldn't mind her in MY Christmas stocking ;D It won't be only the curry that was hot

HS

[Peripatetic Phil]

The real reason BIR's use aluminium pans is because they are cheap and they heat up really fast. The thinner the metal on the base the better, they don't want to hang around for even a minute waiting for a thicker pan to heat up!

If what you say it true (and I think it is probably partly true) then they would use very thin, and cheap, TIN!  :

I don't think any chef in his right mind would cook in a very thin vessel that would melt at 231.9C !

[Cory Ander]

I don't think any chef in his right mind would cook in a very thin vessel that would melt at 231.9C !

Then you're agreeing with me that what Chris says can't be true!   

[Cory Ander]

BTW wouldn't mind her in MY Christmas stocking ;D

Tut, tut, HS...at your age, I only hope the rest of your Christmas stocking is stuffed full of Viagra, in which case! 

[Les]

Tut, tut, HS...at your age, I only hope the rest of your Christmas stocking is stuffed full of Viagra, in which case! 

Your right there CA, But I would die a very happy man with a big .........Smile on my face ;D

HS

[spiceyokooko]

The real reason BIR's use aluminium pans is because they are cheap and they heat up really fast.

The original question wasn't why they use Aluminium pans per se, but why they used Aluminium Pans that did not have a non-stick coating on them. A subtle difference, but a distinctive one. I've been using an old 24cm aluminium frying pan with a non-stick coating specifically for making curries in, I now find out that, that is not the correct type of pan I should be using. It's still an aluminium pan, it still heats up quickly and it's still cheap to buy, but it's not the right type.

As I've said so many times there is no secret anything, you just need to learn the techniques and that takes time

And how are you supposed to achieve those techniques if you're not using the correct type of cooking utensils considered essential in achieving them?

[spiceyokooko]

But I strongly suspect that any pan (including nonstick pans) will do the job more than adequately.

I, for one, can definitely "caramelise" (or read "burn"!  ) anything in any pan, without too much trouble!   

I see. So more conflicting advice then?

[George]

The real reason BIR's use aluminium pans is because they are cheap and they heat up really fast.

The original question wasn't why they use Aluminium pans per se, but why they used Aluminium Pans that did not have a non-stick coating on them. A subtle difference, but a distinctive one. I've been using an old 24cm aluminium frying pan with a non-stick coating specifically for making curries in, I now find out that, that is not the correct type of pan I should be using. It's still an aluminium pan, it still heats up quickly and it's still cheap to buy, but it's not the right type.

I agree with chriswg in so far as many BIRs use aluminium pans because they're good. I'm fairly sure you don't need any coating on the aluminium, either. I rubbed off the non-stick coating on my aluminium pan to get back to the bare metal, like I think many BIRs use. It's great. Stuff hardly sticks at all. And you can use metal utensils because there's no non-stick coating to worry about. If you have a non-stick aluminium pan, try to remove the coating, like I did.

[Cory Ander]

I see. So more conflicting advice then?

Just my (considered) opinion Spicey 

Unfortunately, it's in the nature of the beast (of forums, I mean)!  I share your frustration, in this regard, but we have myriad members with myriad (and usually conflicting) experiences and opinions about almost any topic you'd care to mention! 

The secret is, I think, to sift through the opinions and form your own....

One thing seems clear to me.  That no one has "the definitive" answers to any of the questions we pose.  Those that claim to are seriously misguided.  For anyone who claims one thing, there is always someone else, as sure as nuts are nuts, that claims the opposite 

But, back to pans.  Do you SERIOUSLY believe that a non-coated aluminium pan is a MUST and that nothing else will do the job (for whatever reasons members might care to mention)?   :

"Reduction", as a technique, perhaps.  "Caramelising", as a technique, maybe.  Or, perhaps more accurately, proper cooking of the spices to extract their flavours?

But specific pan, no....IMHO.  Of course others may beg to (will) differ....