Sorry folks maybe didn't explain myself clearly. I was referring to BIR dishes only. could it infuse a smokey like flavour at the start of the cooking process.

Pap rika.

Have you, or any members, a particular dish/dishes in mind which you feel may benefit from this technique

Pap rika

 Has anyone tried to apply this browning MSG technique to a BIR dish, would be interesting  to know the outcome?
Regards Pap rika

Folks, here is a new British takeaway YouTube channel that shows a lot of potential, well worth the viewing check it out.

https://youtu.be/9qHjvN5Cl-A

Don't think I've seen this on the forum, certainly worth a try, I particularly like the way the pressure cooker is heated prior to the dough being adhered to the side then turned upside down thus creating a tandoor effect, before repeating the process on a new section, love the ability to do multiple breads at once. Hope you find it useful.

https://youtu.be/BKfPG6RFXLM

Regards Pap rika.

Two more worth considering

https://www.youtube.com/channel/UC47YvBlp5qa9yLf7VlnpRFA
https://www.youtube.com/channel/UCQri6FfO31rtR7tK5gJbimQ

Spadge
              Rather than boil onions for hours on end I would highly recommend the pressure cooking method in the following link, https://curry-recipes.co.uk/curry/index.php?topic=13939.0. quicker,  more suited to the domestic kitchen, whilst giving excellent results

pap rika.

Cheers Phil
                    Not exactly what I'm looking for. But it helps

Regards Paprika

Hi Folks
              can anyone advise, i am trying to view all posts as they are created (by date regardless of topic), and then scroll through them in page fashion, Is this possible, if so how can it be done.

Regards Paprika.

To clarify-at present i can only see the last 30 posts, in other forums when you get to the bottom of the posts you have the option of seeing further posts by the selection of page numbers, can it be done here

Hi BB1
            Many thanks for your interest and response to my post, To answer your question the coating was removed using 80-120 grit sandpaper followed by Brillo pads/wire wool and soap. The top non stick coating was surprisingly tough, but once through this the remaining coating came away with the help of a little elbow grease. For those that prefer to use aluminium woks/pans, it would be advantageous to purchase cheaply, and remove the coating,
I have included photos below of the wok in use, A Korma prior to adding precooked chicken/yogurt and cream, and a chicken Jalfrezi.

https://curry-recipes.co.uk/imagehost/pics/2588252ebe582dec2d7523a51da7e625.jpg
https://curry-recipes.co.uk/imagehost/pics/78ac80005e7dbeda9897e4694828303d.jpg

Regards paprika.