Topic: Cooking Lessons with Az

[curryhell]

I've just been watching my footage of Az and Curryhell making the sag bhaji.Haven't eaten this for a long time but to me it had a lovely flavour,as good as any I can remember getting from a BIR.The thing is it contained no spice mix,no gravy just spinach,salt,turmeric,onions and garlic.When Az was doing his bit he cooked at a ferocious pace constantly stirring and pushing the pan backwards and forwards so to me it's got to be in the technique.Az just seems to know how,when etc to add spices to get that special flavour.

Ah, come on Jb, share ;D

[jb]

that be vege ghee rather than butter ghee Jb

I'm only going by what it said on the tin???

http://www.youtube.com/watch?v=OIrSuXNxuro&feature=player_embedded#!

[jb]

I've just been watching my footage of Az and Curryhell making the sag bhaji.Haven't eaten this for a long time but to me it had a lovely flavour,as good as any I can remember getting from a BIR.The thing is it contained no spice mix,no gravy just spinach,salt,turmeric,onions and garlic.When Az was doing his bit he cooked at a ferocious pace constantly stirring and pushing the pan backwards and forwards so to me it's got to be in the technique.Az just seems to know how,when etc to add spices to get that special flavour.

Ah, come on Jb, share ;D

I'll try and upload it tonight.I'm not the best computer literate person in the world trust me.I'll see how I get on,may have to call on you guy's expertise.

[solarsplace]

Hi JB

Yes the picture causes confusion, but for 100% certain it was veg ghee. The small pot was just for convenience to keep some warm on the range top.

Cheers

[chriswg]

I think if you are cooking at home you just need to be brave with how how you let the oil get before adding in the spices. Az usually leaves the veg ghee to heat up for at least 30 seconds on maximum heat before starting cooking. At home, you might need to wait 2 or more minutes depending on your hob. The magic seems to happen in the first minute of frying, singing and quenching so the fact he has industrial burners won't make much of a difference apart from how long it takes for the pan to get up to frying temperature.

For the record, after cooking Roshney's in Zaal and Chutneys a few times I can now honestly claim to be able to reproduce a 100% clone at home (including 2 ft flames for the tarka). I think you'd struggle a little with an electric hob as you wouldn't be able to get the flames started without a gas torch. I think when Az cooked the non-vindaloo strength one there was no flambee and it still tasted good - just not as exciting

I think someone video'd my Roshney didn't they? Would be good to watch back when you get round to uploading them all.

[curryhell]

All is not how it appears sometimes ;D which didn't help when you were trying watch and capture everthing down in your note book.  And what a sterling job you have done of it mate.  I think that' deserves a big thanks from us all for your note taking and speedy transcription skills Jb.  In the video you can just about hear me query Az about what was in the tin.  Like you I read the label but wanted to be sure

[solarsplace]

...snip

I think someone video'd my Roshney didn't they? Would be good to watch back when you get round to uploading them all.

Hi Chris

I have your monster flamb

[DalPuri]

Tell me CH, after flaming your Phal in the restaurant, did you notice a smoky difference between that and your previous efforts cooked at home?

Cheers, Frank.

[curryhell]

Tell me CH, after flaming your Phal in the restaurant, did you notice a smoky difference between that and your previous efforts cooked at home?

Cheers, Frank.

Hi DP. I've just looked again at the vid a couple of times.  It does give the impression of the pan catching when in fact this was happening around the edges and not in the pan itself.  It certainly was nowhere near the flaming that occured when i cooked up the spices to go into the gravy.  Not sure whether this was captured by Russ?That did flame but nothing like Chriswg's garlic tarka ;D ;D as Solarsplace voiced appropriately .  My efforts at home have to a certain extent provided a "smokey" or "singed" flavour, but not to the extent as Sunday's dish.  Then again i've never singed as much at home as i did at Zaal's ;D

[Les]

Hi Les

Az told us that since leaving school, he has been working in Indian restaurants and TA's. Apparently he started as a plate washer and worked his way up learning on the job by watching the other chefs and now owns several restaurants and a supply business that supplies  other Indian restaurants.

CHeers

Thank's SS, Sounds like AZ learned the hard way (from the begining, as a dog's body as we would say)
Which I think in my opinion is the best way to learn. He does seem to have done very well for himself, good on him.

Les