Topic: CBM Little India Chicken Vindaloo

[haldi]

Hi Mick
Absolutely fantastic video

I got to ask
How do you make garlic infused oil?
Is it oil salvaged from the top, when frying a load of garlic puree
A place near me, does that
The fried garlic puree, gets added to Rhogan Josh, Balti and anything else that needs a strong garlic flavour

[Curry Barking Mad]

Hi Mick
Absolutely fantastic video

I got to ask
How do you make garlic infused oil?
Is it oil salvaged from the top, when frying a load of garlic puree
A place near me, does that
The fried garlic puree, gets added to Rhogan Josh, Balti and anything else that needs a strong garlic flavour

Hi Pete,
It is simply a few cloves of garlic in the blender with about a litre or so of veg oil and blitzed to death.
Cheers,
Mick

[chewytikka]

Good Vid Mick
Authentic BIR Vindaloo
That lonely potato takes me back a good few years.

Be interesting if you can capture the Chef's Madras at some stage, just for comparison.

Thanks for sharing
cheers Chewy

[natterjak]

Hi Mick
Absolutely fantastic video

I got to ask
How do you make garlic infused oil?
Is it oil salvaged from the top, when frying a load of garlic puree
A place near me, does that
The fried garlic puree, gets added to Rhogan Josh, Balti and anything else that needs a strong garlic flavour

Hi Pete,
It is simply a few cloves of garlic in the blender with about a litre or so of veg oil and blitzed to death.
Cheers,
Mick

Presumably There's no botulism risk in this because the oil will be reheated to high temps as part of the frying of the final dish, but does garlic infused oil have any special storage or shelf life considerations? A restaurant will get through it in short order, but if I make a batch up it'll be hanging around for weeks. I like the idea though 

[Derek Dansak]

yes be cautious with garlic in any amount of oil.  if the garlic has botulism on it from contact with soil.  (its rare)

then the oil garlic mixture can be deadly , especially after a few weeks.  I always throw out garlic puree made with oil after 3 weeks in fridge. Even 3 weeks might be pushing it.

[Unclefrank]

Hi Mick
Absolutely fantastic video

I got to ask
How do you make garlic infused oil?
Is it oil salvaged from the top, when frying a load of garlic puree
A place near me, does that
The fried garlic puree, gets added to Rhogan Josh, Balti and anything else that needs a strong garlic flavour

All i do is
1 Bulb Garlic, Peeled and cut in half
1 Cup Vegetable oil

Pour oil in a pan and add the garlic.
Heat for about 5 minutes, the garlic should be browned on the edges.
Turn off the heat and leave until cooled.
Take the garlic cloves and slice finely.
Then add the sliced garlic back into the oil, stir and leave for a few hours.
Now remove the garlic and pour oil into a sealed container.

[Curry Barking Mad]

The chef adds a few cloves of garlic to a blender with a litre or so of veg oil and blitzes the hell out of it. He may well make a bit more at a time because on a given night he knows roughly how much he uses.

I suppose some of the botulism debate depends on what is meant by 'garlic stored in oil'
What isn't used on the night would be fridged and would possibly go into the next days gravy.
It is around long enough to cause an issue.
It's worth remembering that this chef is cooking for hundreds of people per week and has done this for many years.
Cheers,
Mick

[PaulP]

I know I've banged on about garlic and botulism a few times. It is something everybody who cooks with garlic should be aware of.

I think more people die from lightning strikes than botulism poisoning in the western world. 

Paul

[Wickerman]

Great vids as always,Mick.

I think most of us could quite easily obtain that heat at home,but here's the thing that's bugging me the most ...'If that resulting vindaloo tasted 100% BIR(which i'm sure it did),then the flavour 'Must' be coming from the base or the spice mix.
Failing that,the supernatural is at work.

Did you manage a quick  taste?
 

[emin-j]

Excellent vid Mick that curry looks delicious  I should have a word with the chef though Mick he obviously hasn't heard you must ' singe ' the spices to get the BIR taste  :  ;D