Topic: Heat

[pete]

Has anyone got access to a catering gas cooker?
I think the heat from these gas rings plays a very important part
This is the missing element
It transforms the curry gravy from a "boiled" taste to a fried one
Last night I heated up small amounts, of previously cooked curries, in the microwave.
It almost dried them out and I needed to add a little water back
But it turned these curries very savoury and sweet
It also boosted the aroma
I can't get that intensity of heat, from my gas cooker, with the quantities I cook in
Surely, after all our research, there is nothing else it could be
Noone has turned up a missing ingredient
All the demos reveal no special way to cook them
In fact when you see them cooked, it almost seems to be done in a leisurely way
No hurry about anything
I have seen chefs heat the oil, and a bit of curry gravy with spice, then sit down for two minutes before inspecting the pan!

[DARTHPHALL]

Thats a very good point Pete i will definitely give it a go when i cook my next 8 curry batch for work.
cheers.

[CashNCurry]

I kind of agree with you, but I don't think this is the missing element (no offence intended). I have a very large cooker installed in my kitchen. Infact it is bigger than some commercial kitchens I've been in (I am not in the trade). I am happy with the heat it generates as it is rapaid and controllable. I am happy with the results, as I also cook Malay/Thai food (pics to be posted soon) and I need high heat. However in using a smaller one I had 2 years ago it made little difference. The bigger one has got 5 large rings on it. so I can keep a lot more saucepans on the go - that's it!

Unless one uses an electric hob or only has small rings on a gas oven then yes I think you are correct. If someone now changes from an electric hob to say a "Wok Burner" then for sure they will notice a huge difference.

The key for me in this point is about the cooking & timing. Having looked at the number of posts here it is clear we have, to coin a phrase "all the right notes not necessarily played in the right order" in some cases, because their is so many variations on the same theme. Not all can be correct.

I think we have all that we need in terms of ingredients, cooking styles etc . Just look at the results people get from the forum!

Regards,
CashNCurry

[CurryCanuck]

I have a commercial grade gas wok in my kitchen....it is not so much the size of the wok , pan or the heat but rather the volume to be prepared in relation to the former . Good results can be achieved on smaller burners utilizing less volume of ingredients.

[Ader1]

Sorry to digress.....but I notices CashNCurry's post above.....You mentioned that you will post some pics of Thai/Malay dishes.  Will you be posting recipees as well?  I love Thai food but never tried Malay......Cheers

[CashNCurry]

Ader1 - yep very soon thanks......
To CurryCanuck yes I agree with you. You have just picked out another factor. Of course you have to consider what you say. I based my comments on my personal utilities and oven experience.

Cheers,

CashNCurry