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#12
Cooking Equipment / Re: Chef's Knives
August 22, 2007, 03:57 PM
Just bought meself some WUSTHOF Classics for full wack last w/e and now I read this 
#13
Spices / Re: Black Salt
August 19, 2007, 04:17 PM
Hi Haldi
This stuff is essential for making chaats, a bit like hing the smell dissipates on cooking but its better to err on the side of caution... Know what you mean about stink bombs tho
Matt
This stuff is essential for making chaats, a bit like hing the smell dissipates on cooking but its better to err on the side of caution... Know what you mean about stink bombs tho
Matt
#14
Lets Talk Curry / Re: Takeaway Closed down
May 24, 2007, 11:58 AM
A few years ago my local Chinese take away sported a huge banner proudly proclaiming "Under New Management" and a tiny postcard in the window offering Kittens For Sale....
;D ;D
;D ;D
#15
Lets Talk Curry / Re: The Best Oil?
May 19, 2007, 10:58 AM
Thanx for the link CA, I knew there had to be a thread on here somewhere!
While I agree with most of the points raised there I would still recomend anyone to give Carotino a go, if only for what it does visually. As for ghee (veg or butter) any hard fat is by nature saturated and therefore best avoided or only used sparingly and its also worth noting that many cheapo veg oils are also loaded with hyrogenated/trans fats -- approach with caution
Matt
While I agree with most of the points raised there I would still recomend anyone to give Carotino a go, if only for what it does visually. As for ghee (veg or butter) any hard fat is by nature saturated and therefore best avoided or only used sparingly and its also worth noting that many cheapo veg oils are also loaded with hyrogenated/trans fats -- approach with caution
Matt
#16
Lets Talk Curry / The Best Oil?
May 18, 2007, 12:36 PM
Hi peeps
This is my first post after a couple of weeks on the site and wow what a site it is, so much info my head is spinning!!!
Anyway to get to the point, all the recipes I've read seem to specify "veg oil" but which oil do you think is best?
For me a good oil can make or break a curry, its the base of the base so to speak. Over the years I must have tried most of them but for the last year or so I've been using something called "Carotino" which is a blend of red palm and canola oil. Its a deep orange/red colour and cholesterol free but high in vitamins A & E and omegas 3 & 6 and has no trans fats. Just as importantly its a joy to cook with having a very high smoking point, great for stir frying and sealing meats etc. and it gives everything a lovely sheen making curries in particular look wonderful. The only downside is the price...?2 for a 500ml bottle, more expensive than some olive oils!!!
Still in this case you do get what you pay for and for me at least it represents good value.
This is not an advert I'm just a very satified customer and wondered wether anyone else had tried it or had any other suggestions/comments.
Regards
Matt.
This is my first post after a couple of weeks on the site and wow what a site it is, so much info my head is spinning!!!
Anyway to get to the point, all the recipes I've read seem to specify "veg oil" but which oil do you think is best?
For me a good oil can make or break a curry, its the base of the base so to speak. Over the years I must have tried most of them but for the last year or so I've been using something called "Carotino" which is a blend of red palm and canola oil. Its a deep orange/red colour and cholesterol free but high in vitamins A & E and omegas 3 & 6 and has no trans fats. Just as importantly its a joy to cook with having a very high smoking point, great for stir frying and sealing meats etc. and it gives everything a lovely sheen making curries in particular look wonderful. The only downside is the price...?2 for a 500ml bottle, more expensive than some olive oils!!!
Still in this case you do get what you pay for and for me at least it represents good value.
This is not an advert I'm just a very satified customer and wondered wether anyone else had tried it or had any other suggestions/comments.
Regards
Matt.