Topic: Cooking Lessons with Az

[curryhell]

Jb, brilliant job on the write up mate.  I've added additional info where i can to clarify.  You're a natural scribe with an eye for detail

[curryhell]

Great work though.  I wish I could have seen CH's knife skills

Ray

Shame Ray, we didn't catch those on video ;D.  Or did we .  Russ, remember, we can't divulge all :

[curryhell]

@ natterjak  "the Vindaloo had subtle smokey undertones which added interest" - classic Chris.   I must remember this for when i burn the spices ( sorry Russ, but we all learnt something from it .  Besides Az said they weren't burn, just cooked for longer than he would cook them ;D).

[haldi]

Hi

Well, had a bit of a learning experience here

What#s that going in at 2:17?
Is it water?

[natterjak]

@ chriswg  "the Vindaloo had subtle smokey undertones which added interest" - classic Chris.   I must remember this for when i burn the spices ( sorry Russ, but we all learnt something from it .  Besides Az said they weren't burn, just cooked for longer than he would cook them ;D).

That was my comment in fact, not chris's 

[natterjak]

Hi

Well, had a bit of a learning experience here

What#s that going in at 2:17?
Is it water?

Yes, it's water

[curryhell]

That was my comment in fact, not chris's 

Thanks NJ, corrected

[ELW]

thanks to the curry nuts for sharing all this on here & to jb for getting in on here so quickly  ;)The proper cooking of the spices is the only thing I was sure I had down properly  ;D.

Words really do fail me at this point after 25+ years of searching.  What i cooked with Az's guidance was as  as good as any phall i've eaten.  My efforts at home pale almost into insignificance after learning yesterday how it should be done. Simple but it takes a master to show you!!!  All down to Az giving us the opportunity.   Hope that answers a few questions

It certainly does 
If it's down to cooking skills, it gives all the other recipe's I've ever tried a new lease of life. I always wondered why the original poster of the Ashoka stuff, could turn the dishes out correctly & I was way off the mark. There is something lost in a written description of technique

Do any of you reckon with the practical knowledge you could turn out proper bir from say the KD stuff now?
Regards
ELW

[Whandsy]

Az's curry club

Great posting chaps, Is it possible somebody could explain in detail what you feel the technique should be? Is it super high temperature frying or what?

This look's great but I can imagine trying to follow this, doing my usual and not having a noticeable difference as you guys cetainly have. While my curries are good, they are off the mark as far as restaurant / TA quality still,  whereas CH is positively enlightened as I'm sure you all are.

Anybody recreated this in their own kitchen yet??

Top effort!!!

Regards

W

[natterjak]

What I took from yesterday was that the base sauce, although slightly different in recipe wasn't fundamentally different from any I've seen or cooked before. It's just a watery mild curry tasting sauce.  The mix powder, maybe again slightly different proportions but not really any significant difference to anything I've been using or which I've seen posted here.

No... I'm sure that none of these "ingredients" differences can account for the difference in the end result that we all seemed to feel we had achieved cooking under Az's guidance. The only significant difference to which I could ascribe the title "the secret" is in the cooking technique itself.

Hard and fast frying in the early stages and crucially burning the spices and tomato pur