lol

I uninstalled java then the first program (jdownloader) I tried to use didn't open as it needed java!

@CT

Now I have a pressure cooker I'll give this a go.

To clarify as written instructions seem to be slightly different to the video; after 30 mins are up you add haldi, mix powder and 500 ml of water, blend then sieve before simmering for 10 mins?

You then transfer to another pot and put an additional 3 cups of water in then give it another simmer for 10 mins or so skimming off the froth?  Only the video mentions another 500 ml only?

Accepting that it is maybe not overly important, I'd be grateful if you could please clarify the method after the initial 30 mins cook.

Dave

Quote from: Phil [Chaa006] on December 22, 2012, 09:01 PM

Quote from: uclown2002 on December 22, 2012, 08:28 PM
As usual good advice that I hadn't properly considered.  Would this bacteria (if under-cooked) still be a threat if you quickly chilled then froze the chicken?

If they were present in the first place, then yes; neither chilling nor freezing will kill them, and they will "re-awaken" and continue multiplying when you thaw the chicken for re-use.  This is basically why one is advised never to re-freeze defrosted previously frozen food.  But of course the bacteria are not necessarily present in sufficient quantities to pose a risk, which is why (for foods the source of which I know) I am personally willing to take that risk.  Also I don't sell the food I cook : if I did, I would have to be a great deal more conservative in my approach.

Thanks Phil.

As usual good advice that I hadn't properly considered.

Would this bacteria (if under-cooked) still be a threat if you quickly chilled then froze the chicken?

I asked the question in another thread about the subject matter.

FWIW I have always pre-cooked as I got the impression when I started out recently that this needed to be done.

Now that is obviously not the case and is more of a personal preference.

When I see a method for pre-cooking it always asks to cook the chicken until (at least) just done.

Why is it necessary to fully cook the chicken when it is getting thrown in a subsequent curry and cooked/warmed again?

To avoid overcooking would it not make more sense to partially cook the chicken?

@UB

Any chance of seeing this recipe and method before the end of the year?

I'm sure there are many members looking forward to trying it out.

Dave

Quote from: uclown2002 on December 19, 2012, 08:37 AM
@CA

I notice your (superb) recipes typically use raw chicken.

Do you ever pre-cook your chicken?

If not, can I ask why?

Dave

Thanks for all the constructive and interesting responses; in hindsight it would have been more better if I'd started a new thread.  I have a follow up so I'll do that in another thread.

@CA

I notice your (superb) recipes typically use raw chicken.

Do you ever pre-cook your chicken?

If not, can I ask why?

Dave

Quote from: Naga on December 17, 2012, 11:16 AM

Agree.

Downright tiresome now!

Quote from: h4ppy-chris on December 14, 2012, 12:45 PM
here's how they turned out with only 6 hours rest.
next time i make them i will take the hydration up to 67%
cheers mick.

Look good; what about the taste?

How does it compare with other recipes you have tried?