Topic: New videos from Curry2Go in Chorley

[spiceyokooko]

...and I have replaced my chilli powder with kashmiri mirch, but that is my personal preference.

Seems like you did then!

It's always been my understanding in more traditional Indian cookery that the milder Kashmiri chilli's are used in Rogan Josh, but I wasn't sure if that was carried over into BIR type cookery.

[spiceyokooko]

...and in some cases tomato puree in the oil at the same time as the spices, which will both no doubt release sugars but to what extent, I wouldn't like to guess.

It's certainly true that tomato puree contains sugars and that may well contribute to the 'toffee' smell, but given that spices are often cooked either in or with tomato puree, I'm not sure you'd want that to burn or risk allowing it to get to the stage where it might burn. I was just reading a thread about cooking tomato puree and what BIR chefs tend to do with it. I think you can discount garlic really - it just doesn't contain enough sugars to make any difference, whereas we know for a certainty that onions contain a lot of sugars particularly in the quantities used in the base gravy and often in the garlic/ginger puree.

You see, understanding the processes and techniques can help you understand how to obtain the flavours!

[spiceyokooko]

Have a close look at this video from chewytikka:

Paul

I had seen that video before, strangely enough on another site! But I still don't see how it helps me achieve what I'm looking for as I now have yet another two pieces of conflicting opinion.

In Cory's view it's achieved via high heat and flaming and goes on to quantify that with the higher the sugar content of the dish the more pronounced the smoky flavour, which is logical if you consider caramelisation to be the principal cause. He also goes on to show BIR chefs with flaming pans, which also ties in with what he's saying.

Yet in Chewytikka's video he's cooking along at a leisurely barely simmering heat.

So which is it, high heat or low heat?

[haldi]

You can get a smokey flavour into the curry gravy, by frying garlic ginger then adding the pur?ed boiled onions.
Any curry cooked with this gravy will have a subtle smokey taste

Any takeaway carton gets infused with the smell
Its lovely

[PaulP]

Spicey,

I think JerryM did a lot of experimentation with heat as he has a high output burner and cooks in his garage.
I thought his opinion was inconclusive about flaming and high heat, apart from the fact that you can burn things quicker at a higher heat of course.

IMO I think the pan flaming thing is a by-product of trying to cook quickly and not necessary for "the taste". I could be wrong though!

Paul

[emin-j]

Regarding the 'Toffee' type aroma, the usual process to follow is Oil,followed by G/G,Tom Puree,Spice Mix and this is when you will get the Toffee aroma, at this stage there are no Onions in the Pan.IMO it's the frying of the Spice's that will give you the 'Toffee' aroma just before it burns 

[Whandsy]

Hi Spicey

Have you read the Bruce Edwards article recently resurrected http://www.curry-recipes.co.uk/curry/index.php?topic=2815.0 and indeed a follow up to this http://www.curry-recipes.co.uk/curry/index.php?topic=3074.0

He does point out that a lot of the flames we see do go up the sides of the pan and contents appear to be only simmering. Check them out if you haven't already, both articles make fascinating reading imo

Regards

Wayne

[spiceyokooko]

Check them out if you haven't already, both articles make fascinating reading imo

Wayne

Thanks for those links. I have read them both before and cooked out the BE base and dish precisely according to his instructions and still didn't get the smokey flavour I'm after, but I do agree with a lot of what he says in both those threads regarding 'technique being everything'.

As I've said before on here, I'm generally pretty happy with the dishes I produce, so much so that I don't even bother with Indian Take aways anymore and even when I do go to an Indian Restaurant, I still prefer my own most of the time.

But my dad's my best critic as he's been eating Currys even longer than I have, even though he knows bugger all about cooking them. Whenever I shove a plate of my own curry in front of him, he scoffs the lot and says that was lovely and I really enjoyed that, (but could do with more salt  :) but you know what, it's still missing that certain 'something'.

As much as I hate saying it, I have to agree with him and that says it all for me really.

[PaulP]

Spicy, you've been posting as Falkor on the other forum, yes/no?

Paul

[Razor]

Spicey,

Seems like you did then!

Sorry, I thought that you meant whole or even dried but yes, Kashmiri mirch, MDH brand.  I know that it shouldn't make a difference but I only use MDH as I believe it to be the best.  I tried another brand recently and it was utter junk and got binned after 1 outing.

Ray