Topic: New videos from Curry2Go in Chorley

[ELW]

les, if you take a look at the vid he also mentions chefs have there secret recipes, but he only tells you the basics what to put in and to add spices to suit your choice, whats the point of the video if your not going to show how its done properly, (it then becomes a guessing game and a waste of peoples time and money) its like doing a sunday roast and not adding the meat and gravy at the end!

Thanks for that  ham, the great thing about this forum is that the knowledge is, in the main, shared freely by people, incl yourself having a go at this. I'm not trying anything of c2g's video recipe's until I can match them with the contents of his forthcoming ebook. It's going to be the last publication on bir@home I ever buy. Julian remains very credible imo, as he has put himself out there, where we can see him & taste his food. I'm very interested in the use of stock, in bir, it seems to me to be there but seldom mentioned. As Les said, your not alone in your thinking!

Regards
ELW

[Razor]

Hi Guy's,

The base sauce, to over powering with spices. also the mix powder is virtually the same so then it becomes even worse when you add it to your dish and ends up just a stronger version of the base sauce, hope that helps.

Could be that your using a large chef's spoon, (3/4 tbs)
Julians chef's spoon is 2 Tbs, as I've just read on one of his reply's

Quote
@stevejet66 Hi, what? size chef's spoon are you using to measure the spices? There are 2 sizes, we use the standard which equates to 2 Tblsp if you are using large this would explain your curries coming out over spiced.
unquote

Les

The "chefspoon" as measurement, is proving to be a real problem as these latest post's and the other related thread are flagging up.  And in all honesty, it's been an issue all along.

So, I guess the only way to overcome the problem, is to never post a recipe that asks for a chefspoon, and ask the recipe provider to clarify their measurement in any recipe that does?

If we had active moderators, with full moderating capabilities, I would pm them and ask them to modify any of my recipes that contain the dreaded chefspoon.  Alas, we haven't got any active mods.

Ray

[Whandsy]

Hi Guy's,

The base sauce, to over powering with spices. also the mix powder is virtually the same so then it becomes even worse when you add it to your dish and ends up just a stronger version of the base sauce, hope that helps.

Could be that your using a large chef's spoon, (3/4 tbs)
Julians chef's spoon is 2 Tbs, as I've just read on one of his reply's

Quote
@stevejet66 Hi, what? size chef's spoon are you using to measure the spices? There are 2 sizes, we use the standard which equates to 2 Tblsp if you are using large this would explain your curries coming out over spiced.
unquote

Les

The "chefspoon" as measurement, is proving to be a real problem as these latest post's and the other related thread are flagging up.  And in all honesty, it's been an issue all along.

So, I guess the only way to overcome the problem, is to never post a recipe that asks for a chefspoon, and ask the recipe provider to clarify their measurement in any recipe that does?

If we had active moderators, with full moderating capabilities, I would pm them and ask them to modify any of my recipes that contain the dreaded chefspoon.  Alas, we haven't got any active mods.

Ray

Hi Ray

With regards to your recent base sauce, albeit "loosely" based on C2G's technique, do you think you got the spice quantities right, or in your experience, in hindsight, would you have added more or less of the Tsp measurements. Reason I ask is as you know I'm planning on having a go at C2G next and we already discussed it looks like he adds a lot of spice!

W

[dunholm]

May I comment on this, since I have had mady the C2G gravy?

Using his recipe, you end up with a pressure-cooker amount of base, after it has been blitzed. Yes, the pan was piled high to start with, but I was able to push it all down (rightly or wrongly) after a while and put a lid on it. He then said to add the same amount of water. So that gave me two pressure-cooker amounts of liquid. I made up his spice mix and divided it between these two. I got the consistency I saw in his videos, with a lot more blitzing.

To me, it tastes like very mildly spiced onion soup, with hardly any heat. It has a pleasant aftertaste, but no harsh notes. I have made two batches - for the first I didn't cook the onions for long enough, so it wasn't as sweet as the second, where I did.

I made his Bhuna last night for the family, which has no extra chilli powder. It does use his spice mix, for which I used medium Raja curry powder. That gave it enough of a kick, and to us it did taste very much like the sort of thing you would get in a BIR.

Julian says that his chef's spoon = two tablespoons, so I use that as my measure.

Only thing is the huge amount of base that you are left with. I'm going to make a large batch of his madras, without adding any meat, and give that to my son and his pals in Glasgow. I'll be interested to get their opinions.

BTW I did add a wee bit of fenugreek to the base, in the light of intelligence purloined from this site!

[Whandsy]

May I comment on this, since I have had mady the C2G gravy?

Using his recipe, you end up with a pressure-cooker amount of base, after it has been blitzed. Yes, the pan was piled high to start with, but I was able to push it all down (rightly or wrongly) after a while and put a lid on it. He then said to add the same amount of water. So that gave me two pressure-cooker amounts of liquid. I made up his spice mix and divided it between these two. I got the consistency I saw in his videos, with a lot more blitzing.

To me, it tastes like very mildly spiced onion soup, with hardly any heat. It has a pleasant aftertaste, but no harsh notes. I have made two batches - for the first I didn't cook the onions for long enough, so it wasn't as sweet as the second, where I did.

I made his Bhuna last night for the family, which has no extra chilli powder. It does use his spice mix, for which I used medium Raja curry powder. That gave it enough of a kick, and to us it did taste very much like the sort of thing you would get in a BIR.

Julian says that his chef's spoon = two tablespoons, so I use that as my measure.

Only thing is the huge amount of base that you are left with. I'm going to make a large batch of his madras, without adding any meat, and give that to my son and his pals in Glasgow. I'll be interested to get their opinions.

BTW I did add a wee bit of fenugreek to the base, in the light of intelligence purloined from this site!

Hi Dunholm

Many thanks for you input, I'm glad you used the correct amounts and think it tastes like "a mildly spice onion soup" because that's what I was expecting it to taste like. One of our other members wasn't too keen on the base so I don't know what went wrong there.

With regards to having lots left over, I normally apportion the base into freezer bags, knot them and stick them in the freezer, that way they take up the remaining shape of the freezer space

W

[curryhell]

With regards to having lots left over, I normally apportion the base into freezer bags, knot them and stick them in the freezer, that way they take up the remaining shape of the freezer space

W

I wonder if you're the only person to do this Whandsy?  Somebody put this in my head.  It's a bloody great idea and it saves me money on foil containers or washing up the plastic ones ;D

Can't comment on C2G's base as i haven't  made it yet as i've a couple of others i want to do first.  I think Ham's report is the first negative one i've read though among quite a few positives

[Whandsy]

With regards to having lots left over, I normally apportion the base into freezer bags, knot them and stick them in the freezer, that way they take up the remaining shape of the freezer space

W

I wonder if you're the only person to do this Whandsy?  Somebody put this in my head.  It's a bloody great idea and it saves me money on foil containers or washing up the plastic ones ;D

Hi Curryhell

It is a great way for storing, as you said no washing up and its very cheap. When I first did this it was the only way I could think of to store lots of base in an already very crowded freezer  ;D

[bamble1976]

Hi

It seems a really small chefspoon that he is using at 2TBSP?  I went wrong because of this and added 3.5tbsp of each and got an overspiced base  These bloody chefspoon measures

Not sure I can be bothered trying it again.  It would feel like building a wall, knocking it down, then having to rebuild it!

Barry

[curryhell]

Hi

It seems a really small chefspoon that he is using at 2TBSP?  I went wrong because of this and added 3.5tbsp of each and got an overspiced base  These bloody chefspoon measures

Not sure I can be bothered trying it again.  It would feel like building a wall, knocking it down, then having to rebuild it!

Barry

Sometimes Bamble, it just has to be done   The second effort is normally always better than the first.  Think they call it the learning curve ;D

[Razor]

Hi Wayne,

For my experimental base, the spicing was fine.  It didn't taste a great deal different to many of the good bases found on cr0. If Julian says that his spoon is 2 tbs, then that may be a good starting point but it will still be a far bit more spiced than my experimental base.

I would say that Julians chefspoon is about the same as mine which is fine if you know that it measures 2 tbs of liquids such as water or something equally as runny.  The problem arises when you try to measure out powders.  Depending on how steady your hand is, you may measure out about 3 tbs, whereas I maybe able to measure out close to 4..!

It would have been good for us to have seen this step in Julians video, at least we could of seen for ourselves just how much he actually loads the chefspoon?  Was it a level chefspoon, half heaped, or heaped high?


Ray