Topic: Home lesson

[ELW]

Cutting acidity is key, but how long does it take at home?

It only takes a few seconds if you throw in a bit of bicarbonate of soda.

In terms of taste, bitterness/sourness. Not planning to take ph readings of a curry as of yet.
The home lesson is interesting, here's a quote:

"As a chef, cooking Indian dishes both at home and in the restaurant; I have not seen any difference in regards to the taste." ~ Abdulmohed2002

Another:
"Answering a question from somewhere else he strongly advised cooking on a slow flame not that fully up turbo stuff we sometimes se in TAs, probably because they need to fly the stuff out the door on Friday and Saturday nights and quality unlike for our award winning chef is as not a big issue." ~ Panpot from Ashoka Chef

Practice will definitely help produce a level of consistency, but practice what? The style of cooking is wide open to inconsistency due to a lack of constant temperatures, timings, ingredients even. The video tuts & kitchen filmings show us the mechanics, we can't taste the results, but for me following a recipe & video to the letter sometimes produces results & sometimes it doesn't.
If one of my efforts doesn't taste like a "restaurant one", I put it back in the pan with a little more GG/etc & cook it again, with nearly foolproof results, it's good but it's not right. It does show me that I haven't cooked something properly the 1st time, exactly where it fell short I've yet to pinpoint. Over/under That's the bit that needles me. 

Apart from that, everything I need need to create this at home has been offered for free here on cr0 by it's members. A gem of a site 
Cheers
ELW

Edit~ It does seem that people with practical experience in a bir kitchen have really benefitted  from it & do seem to have "got it"