Quote from: George on December 17, 2011, 11:11 PM

Quote from: DalPuri on December 17, 2011, 11:01 PM
here are 2 empty pots which ive saved for over 20 years for the ingredients and recipes on the back.  at the time they made the best  curry i had ever cooked.

These food manufacturers must have a good idea how to blend a cracking good mix of 'curry powder', whatever name it's sold under. I can never understand why it seems to be the done thing for BIRs to change the balance by adding in more of the spices already present in what the manufacturers must consider a very good balance. I'm thinking, in particular, of coriander and cumin. It's interesting there's no turmeric mentioned on the list for the second pot.

would you like some GEORGE free, let me know ill get it off to you in the morning,you can compare then

Quote from: bamble1976 on December 19, 2011, 08:15 PM
Not being a fan of chicken from BIR, i bought some chicken breasts from the local indian wholesalers at 6 quid a kilo.  The things weigh 350 - 400g per breast with added water.  On cooking both I and the wife could taste the difference from normal butcher bought chicken with the water content stuff "tasting odd".  Not sure how else to describe it!  Did not try with tikka yet!!!  Will be interested to hear others thoughts on this, as I see it, poorer quality chicken

Barry

thats why i said cook in mixture for 30 mins so that the chicken absorbs the flavours

Quote from: Razor on December 19, 2011, 07:16 PM
Hi ifindforu,

So to take this slightly off topic but, I do still think it relevant to the post.  This injected chicken, It comes in 10 kilo slabs?  What exactly does that mean because I've got a vision in my head of a big hunk of chicken breast weighing 10kg

Do you buy it frozen or is it "fresh".  Do you have a brand name that I could look out for, as I would be interested in seeing how this stuff performs against my usual "halal" chicken from my local Asian Butcher?

Ray

The chicken is frozen breasts about 32 breasts in 10 kilo box  [url]http://www.horizoncreative.co.uk/ef2011/index.html]http://www.horizoncreative.co.uk/ef2011/index.html    murgee fillet page 6 type in chicken probably 75% of bir use this for their chicken dishes

Quote from: Curry Barking Mad on December 19, 2011, 01:19 PM
A lot of places use the 'added water' type chicken breast, usually available from Cash and Carry outlets in 10 kilo slabs..
This stuff will tolerate longer cooking than fresh un-injected chicken breast.

This is why some people say they 'can't believe how restaurant chicken tikka when cooked in a curry stays so moist'

Mick

spot on I get my chicken murgi brand fron euro foods  10 kilo

Quote from: Razor on December 19, 2011, 12:31 PM
Is that right ifindforu? 30 plus minutes to cook the chicken?  Seems like a hell of a long time to me.  Won't it go tough?

Ray

maybe 20 mins for fresh chicken,forgot i use brazilian chicken 90% chicken 10% water thats how i cook for30+

Quote from: hotstuff09 on December 19, 2011, 09:40 AM

Quote from: ifindforu on December 18, 2011, 11:13 PM

I agree. This really doesn't look good. Anyone sending abusive PMs really is out of order. I hope you didn't reply.

ifindforu - perhaps you could make an extra effort to avoid making rude comments within regular forum threads, and especially in private messages.

ok george message understood but ill set an exaple and say sorry to hotstuff but still keep you beak out of other peoples  coments i will not reply no more to empty talk onlr bir talk good night

TAKES 2 TO ARGUE

No George, I didn't reply,
But I see he has said the same thing in the post above, I thought the purpose of the forum was to make comments!
I think if this forum had a proper Admin this guy would have been gone a while back

HS
[/quote]

Quote from: gazman1976 on December 18, 2011, 11:33 PM
jealous of someone who cannot use proper grammer - jog on saddo

by the way learn to spell grammar not grammer propper Glasgow man

Quote from: hotstuff09 on November 10, 2011, 02:33 PM
PANEER
Ingredients
2 litres / 3? pints whole milk
200-250ml / 7-8?fl oz fresh 'live' yoghurt,
or 2 tbsp lemon juice

Preparation method
1.Bring the milk to the boil in a heavy-based saucepan.

2.Once the milk starts to boil and rise up, stir in the yoghurt or lemon juice. Keeping the milk on the heat, stir gently to help the milk curdle; it should only take about a minute. If it does not separate, add the rest of the yoghurt and keep stirring. The curds will coagulate and separate from the watery whey.

3.Remove from the heat.

4.Line a large sieve with muslin or cheesecloth and place over a large bowl or saucepan. Strain the cheese into the sieve and run some cold water through it. Discard the whey or use for another purpose.

5.Wrap the cheese in the cloth and hang from the kitchen tap over the sink to allow the excess water to drain for 20 minutes. Then, keeping it fairly tight, put the paneer onto a clean work surface. Place a heavy weight on top for 30-40 minutes, or until it is flattened into a firm block. (You can refill the same saucepan with water and place it on top as a weight). Then cut into cubes or crumble, depending on how you want to use it.

6.Store any unused pieces in the refrigerator in water and cover. You can also freeze the paneer in an airtight container. Defrost thoroughly before use. It is delicious when served with a sprinkling of sea salt, freshly ground pepper and a drizzle of olive oil.

Recipe by  Anjum Anand

HS

Instead of hanging it up, Place some kitchen roll in a colander put in cheese, cover with more kitchen roll, put a plate (or what ever fits) on top, put some tin's on the top, Leave till all the water has gone out of the cheese

still rubbish

Quote from: gazman1976 on December 18, 2011, 11:33 PM
jealous of someone who cannot use proper grammer - jog on saddo

no time for sore looser

Quote from: gazman1976 on December 18, 2011, 11:34 PM
ifindforu, if you are ever in Glasgow let me know....

are you threatning me big man