I cook curries nearly everyday for my customers so the oil really isn't in the pan long enough to be called old ;D
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#132
All Other Hints N Tips / Re: Don't wash your pans !
July 26, 2017, 10:25 AM
I have a tap with a sprayer and i never use washing up liquid to wash my pans. Once dish has been cooked and placed in a serving dish i just use sprayer and get all the residue off the pan and then place back on the heat until all the water has evaporated and then place about 1 tbsp of oil in pan and swirl it round to coat all the bottom and half way up the pan and leave to cool then store away in my pan draw.
#133
Curry Web Links / Re: Menu In Progress website
July 21, 2017, 09:30 AM
That site is about 10 years old, i have cooked a couple of dishes from their many moons a go, Dhansak is very nice though.
#134
Talk About Anything Other Than Curry / Re: Thali, What is it??
July 21, 2017, 09:23 AM
A Thali meal should be a certain array of different dishes from rice, vegetable dishes, meats, dals, breads, chutneys, sambars that when arranged on your plate/thali should compliment every other dish on your plate/thali, it can be an art in itself to get the right dishes to go with the rice, meat, dals etc..
i do a Thali of 8-10 different dishes then served on a Thali/plate with a selection of different breads.
i do a Thali of 8-10 different dishes then served on a Thali/plate with a selection of different breads.
#135
Talk About Anything Other Than Curry / Re: Undercover, an insiders expose of British Indian restaurant cookery
June 06, 2017, 10:08 AM
You could look on Amazon https://www.amazon.co.uk/d/cka/Undercover-Curry-Insiders-Expose-British-Restaurant-Cookery/0956525709
I have the book and i really enjoyed reading it, it's not like the "normal" recipe books where it gives specific amounts etc..
This book, to me anyway, looks like it is written from the Chef's point of view, with a "dip" here and a "dip" there, which is the measurement guide the book uses. I found the book to be very informative and well worth the buy.
Only advice i would give is read the whole book first then try the recipes. It's the technique that interests me.
I still use a few recipes from there to this day.
I have the book and i really enjoyed reading it, it's not like the "normal" recipe books where it gives specific amounts etc..
This book, to me anyway, looks like it is written from the Chef's point of view, with a "dip" here and a "dip" there, which is the measurement guide the book uses. I found the book to be very informative and well worth the buy.
Only advice i would give is read the whole book first then try the recipes. It's the technique that interests me.
I still use a few recipes from there to this day.
#136
House Specialities / Re: Chicken Bangla Garlic with Taz Base
May 28, 2017, 07:49 PM
I cooked myself this last Thursday, still a wonderful tasting dish, kept to the recipe.
#137
Tandoori and Tikka / Re: Chicken Tikka - better than the BIRs
February 28, 2017, 11:15 AM
Little chilli try adding 2 top mint sauce and keep the recipe the same, it will surprise you with the taste.
#138
Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Re: peshwari nan mix
February 18, 2017, 10:02 PM
Nice one JB have you any measurements for the mix
#139
Lets Talk Curry / Re: Orange curries, please help!!
February 17, 2017, 08:51 PM
What part of the world are you from and have you any Take-Away or restaurant menus that you either post or link to a website or even better have you any pictures.