Hi everyone managed to go into my local indian,s kitchen last night ;D
Had a few beers on friday on the way home called in for a curry as you do
and asked them while I was there if I could have a look in the kithcen
They declined but told me to come back on mon night .So last night I went
down about 9 very quiet in there so they let me in the kitchen .
first i asked about there base sauce ,He showed me there finished sauce which
was not as dark as many you see and very thin with a nice layer of oil on top.
Then he showed me a 20 ltr pot which he was prepairing the base in for the next
day.
Not sure of the exact amounts but looked about 15 to 20 onions he told me there
was no ginger in there they add this later when making the dishes ,only about 6
garlic cloves ,red and green peppers,corriander stems ,dried fenugreek,salt and
some tumeric and not sure of the amounts but full nearly to the top whith water
and oil , then when cooked blend this with only one can of tomatoes,that is why
the base sauce is so light in colour. All the rest is added to the dish when
prepairing ,the base sauce is only for speed in the resturant they dont blend
nothing down when cooking at home they just let it boil down for longer so it
brings out a better flavour of the spices.
I asked him where he thought that classic bir taste comes from ,he got out a
thick sauce pan added some ghee then heated it up on the burner and made my
favorite dish :
,whilst doing this he said that its probably from the heat
that they get the oil upto every thing is cooked really quick and not to much is
added at once to keep the cooking temprature high at all times ,the oil in the
base sauce is infused with its ingreedients so at the high heat these are
brought out the amount of oil allows this to get to a very high temp without
it all sticking to the pan so all the flavours are fried into the oil
He finished making the dish then sat me down in the resturant apearing
two minuets later with the dish he had preped for me and some keema rice,spot on
with that amazing bir taste . when i went to leave he told me it was on the
house and was pleased that I took an intrest in how it was all done .
WHAT A RESULT BEST EVENING IVE HAD IN AGES , hope this throws some more light on
taste subject
ANNAM
Had a few beers on friday on the way home called in for a curry as you do
and asked them while I was there if I could have a look in the kithcen
They declined but told me to come back on mon night .So last night I went
down about 9 very quiet in there so they let me in the kitchen .
first i asked about there base sauce ,He showed me there finished sauce which
was not as dark as many you see and very thin with a nice layer of oil on top.
Then he showed me a 20 ltr pot which he was prepairing the base in for the next
day.
Not sure of the exact amounts but looked about 15 to 20 onions he told me there
was no ginger in there they add this later when making the dishes ,only about 6
garlic cloves ,red and green peppers,corriander stems ,dried fenugreek,salt and
some tumeric and not sure of the amounts but full nearly to the top whith water
and oil , then when cooked blend this with only one can of tomatoes,that is why
the base sauce is so light in colour. All the rest is added to the dish when
prepairing ,the base sauce is only for speed in the resturant they dont blend
nothing down when cooking at home they just let it boil down for longer so it
brings out a better flavour of the spices.
I asked him where he thought that classic bir taste comes from ,he got out a
thick sauce pan added some ghee then heated it up on the burner and made my
favorite dish :
,whilst doing this he said that its probably from the heat that they get the oil upto every thing is cooked really quick and not to much is
added at once to keep the cooking temprature high at all times ,the oil in the
base sauce is infused with its ingreedients so at the high heat these are
brought out the amount of oil allows this to get to a very high temp without
it all sticking to the pan so all the flavours are fried into the oil
He finished making the dish then sat me down in the resturant apearing
two minuets later with the dish he had preped for me and some keema rice,spot on
with that amazing bir taste . when i went to leave he told me it was on the
house and was pleased that I took an intrest in how it was all done .
WHAT A RESULT BEST EVENING IVE HAD IN AGES , hope this throws some more light on
taste subject
ANNAM