Quote from: nagaking on January 06, 2012, 10:12 PM
hi
and restaurant videos

Hi Sean,
When will you start to post your videos on here?
I'm sure cr0 members will get a lot out of them.
Cheers,
Mick

Thanks Gary,
Yes I too saw this quite some time ago. If I recall correctly there was another short video.
I messaged the girl that made the video asking if there would be more to follow, she said "it was done as a project for school and there would be no more"
Ah well...
Mick

Agree with what you say Chewy.

I also find that Black Cardamom has a camphor like aroma which smells medicinal to me.

Mick

Cheers JB
Mick

Quote from: DalPuri on December 22, 2011, 03:27 PM
Hi Mick, regarding your book.
    You say "Measuring 8 x 8 inch so it will lay open on your kitchen worktop when you use it."

Does this mean it has a ring binder, and perhaps laminated?
Also, how many pages?
Cheers, Frank 

Hi Frank,
Just to let you know the story...
The PDF that I have made has sold well for over 18 months.
It was bought by the owner of a business with publishing interests.
They spoke with me with a view of redesigning and printing the PDF as a book to go with Spice kits that they would be selling.
It was to allow anyone to make BIR style food from the one package.
For every kit they sell I would get a percentage.
I can sell the book separately as I wish. I have no other involvement with their products.

The book was in A5 format and was about 75 pages, now that it has been printed in a larger size it allows the book to stay open when on the worktop. The larger size means more information per page hence less pages, now 48, which means it was of a size that suited stapling.
I don't think for one minute that some of the more advanced chefs on here will necessarily learn anything new but there are plenty of people around who aren't as good as those who look down on a little free enterprise.

Some on here may have realised that I haven't said anything about the book on cr0, out of respect to the members. I didn't want to be accused of using this site for the purpose of advertising but as it has been raised then I will speak about it when asked.

I hope that answers your question.

Cheers,
Mick

Ray,
I do prefer fresh always, the trick is not to overcook it when pre cooking,
The timing is then important when making the curry that you are only reheating the meat and not overcooking it.
Cheers,
Mick

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

Hi Ray,
The breasts sit on a layer of plastic with the plastic sheeting folded over to cover the first layer, the second layer of breasts are layered on the plastic and covered again in more plastic, if you follow me.
So you get a complete layer of meat all touching. You can partially thaw this to allow you to break up. Just enough to separate it, the meat is still frozen so it can go back in the freezer individually wrapped no problems.

I would go for no less than 80% meat, you can get 90% in some places. It is a cheap way to buy chicken and ensures the chicken is moist when cooked, it's upto you whether you want to eat the chicken injected with water and some other meat proteins.

Where I see it it is about ?25-?30 so at about ?3 per kilo it is cheap if you don't mind the work. etc
As stated before a lot of places will use this. Once you have tried this type of product against fresh you will be able to tell the difference.

Mick

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

I have used the crushed garlic and crushed ginger with great success.
I just that out a cube of each and mix. So easy and no added chemicals etc.
I have also recently bought the crushed green chilli made by the same company, it's great for making up your own green chilli paste.
Mick

Ray,
These are worth a try,
Chicken Keema Lahore Kebabs,
Given to me by Taz some time ago.....

500 grams of minced chicken
1 tablespoon of garlic/ginger paste
1/2 teaspoon of salt
2 tablespoons of your preferred mix powder
4-5 very finely chopped Indian green chillies
2 teaspoons of lemon juice
2 tablespoons of finely chopped fresh Coriander

Mix all together and fridge for 2 hours to infuse flavours,
Then shape onto skewers or make into burgers,
Grill until cooked through,
Serve with a dipping sauce of tomato ketchup, smooth mango chutney, yoghurt, a little salt.

Cheers,
Mick