Topic: Smoking technique.

[Petrolhead360]

I did a test last night after achieving great success last weekend with a butter chicken recipe which involved a smoking technique.
For me this produced the smokey tandoori flavour I often found in my local TA curries which I could never replicate.

With the butter chicken recipe it was a perfect match.
But, would it add anything to to a non cream/butter based curry?

I decided to give it a go with a generic based chicken vindaloo.
The result was more subtle than the butter chicken but still added a smokey flavour which contributed something extra to the finished curry.
I will definitely try it again and experiment with other recipes.

This is my first video attempt and apologises for the quality.
Next time I'll use a better camera.

I credit this site at the end.

 http://youtu.be/_VEpRaE4fVA

 

[curryhell]

Well done PH. Good clear step by step video.  That vindaloo consistency is right up my street and making me feel hungry even at this time of the morning .  There has been some discussion on this site about this technique and what it adds but i think yours may be the first video on here.  I understand it works well with lightly spiced dishes as you discovered but the effect could be somewhat lost in a dish like vindaloo.  Was very surprised at the inclusion of pre-cooked peppers and onions   Is this a local thing in your area or just personal taste? I see you went for vinegar rather than lemon juice.  I would have been tempted to leave this out since you added Mr Naga which obviously has its own acetic element. Your tomato paste is quite thick.  I assume the dilution is 50/50.  It could be worth trying 1 part paste to two parts water next time to make the inital fry a bit more loose.   Just a suggestion.
Well done mate.  A lovely looking plate of BIR grub there.  Sure others will enjoy it and benefit from your efforts   I really must get one of these gadgets :

[solarsplace]

Hi

That is ingenious! thanks for posting the video!

Was getting a little worried about the thickness of ingredients at some of the stages of cooking, but it all seems to work out after around 8 minutes or so!

Cheers

[Unclefrank]

You can make a little cup shape out of silver foil as well there is a video somewhere but cant find it at the moment, think it was one of Reza Mohamad videos, same technique but he placed hot charcoal in silver foil shaped cup then added the ghee to the coal.
Great video though well worth a view.

[Secret Santa]

As Homer Simpson might say...Mmmmmmmm, carcinogens.  ;D

[Razor]

As Homer Simpson might say...Mmmmmmmm, carcinogens.  ;D

Really? Even if using natural lump charcoal?  Damn, I so wanted to give this technique a try

Ray

[Secret Santa]

As Homer Simpson might say...Mmmmmmmm, carcinogens.  ;D

Really? Even if using natural lump charcoal?  Damn, I so wanted to give this technique a try

Ray

It's not the charcoal, it's the pure animal-fat being superheated which will produce the carcinogens.

But it's also a numbers game. Some poor soul might get enough to induce a tumor, at some stage in life, after only trying the technique a few times. Others may never succumb. And you probably, unwittingly, take in many potential sources of carcinogens on a daily basis anyway.

Is Russian Roulette your game? 

[JerryM]

Petrolhead360,

that 11:23 starting point in the video is real blinkers off stuff. well impressed by you're grey cells.

i too love the smoky taste although it's certainly not for all dishes. not tried it in butter chicken and will need to give it a try.

i usually only use in the hot fry dishes ie madras, garlic chicken. i don't like in vindaloo so it's use is not clear for me when to use. have tried in CTM and defo no no.

for info i use the CA method ie heat and extra oil.

[Petrolhead360]

It's not the charcoal, it's the pure animal-fat being superheated which will produce the carcinogens.

Oh well seemed a good idea at the time

Would veg oil make any difference?
Just a thought would eating a ton of BBQ's carry the same carcinogenic risk?


Thanks CurryHell.
My problem has always been in not following the practise of "less is more" I just keep adding more ingredients than necessary.
I will follow your advice next time.

I think I may add more videos as I appreciate the positive guidance from more experienced members.

Cheers to all.

[curryhell]

No worries mate.  Hope the suggestions help.  Let us know how you get on