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Author Topic: Seen with my own eyes  (read 4,432 times)

AI Summary
The discussion revolves around the ingredients and practices observed in Indian restaurants, particularly regarding the use of coconut flour in chicken korma and the types of oils and pastes utilized in cooking. Participants share their observations of various ingredients, such as vegetable oil, tandoori paste, and Kashmiri masala, noting their experiences with flavor and cooking techniques. While there is some agreement on the use of certain ingredients, opinions vary on their effectiveness and impact on the final dish, leading to a lack of consensus on the best practices.

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Offline George

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Seen with my own eyes
« on: May 27, 2005, 02:27 PM »
What have you seen with your own eyes?

I trust my own eyes more than I do what little I've been told by BIR chefs.

I mentioned that I want to try coconut flour in chicken korma (and CTM).This idea came after I saw large sacks of the stuff being taken off a lorry for delivery to an Indian restaurant.

I've also seen huge tins of bog-standard vegetable oil round the back of several places, and visible in some kitchens. It's cheap and makes sense, rather than their using much ghee in anything.

Green peppers are something else I've seen.

What have you seen?

Regards
George

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Offline Mark J

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Re: Seen with my own eyes
« Reply #1 on: May 27, 2005, 05:05 PM »
Huge tub of veg ghee next to a huge barrel of veg oil
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Offline pete

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Re: Seen with my own eyes
« Reply #2 on: May 27, 2005, 09:14 PM »
Large plastic jars of pataks tandoori paste and kashmiri masala.
Dried fenugreek, garlic puree, pre fied onions and peppers, peas in water, chick peas in water, deep pan fryer, bottled mint sauce, plastic cartons with prawns in water, plastic cartons with precooked veg, plastic cartons with precooked lamb,chopped fresh coriander, orange spice mix, and a browny green jelly like substance which I believed to be the "taste".
I was told it was balti paste.
It was fried with the early ingredients.
But I know balti paste and it isn't like that
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Offline DARTHPHALL

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Re: Seen with my own eyes
« Reply #3 on: May 28, 2005, 08:06 AM »
My local BIr told me they sometimes put Kashmir Masala in the base sauce to add flavor, i`ve used it & it made no noticeable difference.
Spring onions in the Vidalloo & Tindalloo !!!
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Offline pete

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Re: Seen with my own eyes
« Reply #4 on: May 28, 2005, 09:16 AM »
Quote from: DARTHPHALL on May 28, 2005, 08:06 AM
My local BIr told me they sometimes put Kashmir Masala in the base sauce to add flavor, i`ve used it & it made no noticeable difference.
If Kashmiri Masala goes in at the early stages of cooking it adds flavour.
If it goes in late it adds aroma.
It seems to be the same for all the pastes.
I don't highly rate KM, but it is used.
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Offline DARTHPHALL

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Re: Seen with my own eyes
« Reply #5 on: May 28, 2005, 09:20 AM »
I doubt if i`ll use it again unless for a substitute for curry powder for a quick curry, probably work well then.
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