Dear George
you are right .i didnot notice this spelling mistake
thank you for pointing this to me
it is correct  now
please have another look.
sorry for this mistake
thanks
ghanna

hi,all
please stand by the cooker when the chicken is boiling (the first three minutes ) because you need to stir ,other wise it will spill into the cooker
foam ,with white bits will be coming to the surface of the water, if it is not stirred it will? spill on the cooker.
after? you drain this water and clean the chicken and add the? fresh water? and spices you don't need to be there all the time ,it will not spill.
just keep an eye on it.
thanks
ghanna

hi,all
there is an odour in chicken i don't stand at all , i asked every one how can i get rid of it but no one was able to help. celebrity chefs, French chefs, cookbook writers.............etc
i switched to organic,? it still got that odour.
i switched to corn fed chicken ,it still got that odour.
i asked the kitchen staff of the Indian restaurant about how they pre-cook the chicken and guess what he showed me .
i tried it and at last i get rid of this awful? odour in chicken.
he showed me the technique, it is very simple, her it is .
1-discard the skin as usual
2-cut into pieces ,you can use boned or UN boned chicken
3-add water and bring to the boil for only for? 3 minutes
next step is the secret to odour free chicken :

4- drain the water ,? this water is full of that adore, now wash the chicken thoroughly under very warm water while it is still hot, wash? the pan thoroughly as well
5- put the chicken back into the pan and cover with fresh water ,add 0.5 tea spoon turmeric? and 0.5 teaspoon dry Ginger rand about 1 teaspoon salt per chicken,bring to the boil and keep the heat high all the time until the chicken is cooked

when i tried it i could not believe that at? last i knew the secret to odour free chicken
please try it next time you are going to make curry, believe me? the chicken taste is very nice but without that awful odour.very fresh and nice taste
of course i paid him,? i was very happy.
he showed me the technique? but the most important thing it worked.
he promised to show me? next time how they pre-cook the meat, he said same technique but different spices.
i wanted to share this with you all
i hope that you are going to try it, please come back and tell us how do you find it.
thanks
ghanna

hi,Pete
thank you
i am going to try it.
thanks
ghanna

Dear Mary
it is a very nice bread ,very soft, very airy.
i hope you will like it

sponge ingredients:
50g warm water
25g plain flour? ( i know that in the U.S.A there are different kinds of flour , i prefer KING ARTHUR )
7g dry yeast ( the one that you mix with the flour? i.e? no dissolving in water )
make the sponge and leave for at least 20minutes to rise.

dough ingredients:
50g water
50g whole egg or for a more softer dough just egg yolks
25g oil any kind
25g sugar ,but i prefer mild honey, or any kind of syrup, her in the U.K i use a very very nice syrup? called GOLDEN SYRUP
0.5 teaspoon salt
melt the above over very very low heat until melted, leave to cool a little .it must not be hot or other wise the yeast will die.it should be around 30 C degree?
mix in the sponge and as much flour to make a dough.(stiff dough will make the braids keep their shape in the oven )
leave to rise in a warm temperature until it double in size.
cut into three ropes . each rope should measure about? 35cm
BRAID THEM
brush them with an? egg that been mixed with pinch of salt
leave to rise again until doubled
brush them again with the egg mixture, sprinkle any kind of seeds on the top ,i prefer poppy seeds.
and bake it in? a 200 C degree oven? until it is done
the bread will be? very shiny ,very brown in colour ,the smell and taste is out of this world.
could you please come back and tell us about it .
thank you in advance
GOD bless you
ghanna


if you are not in a restricted diet  you can use butter instead of oil,and milk instead of water

hi,grimmo
please tell me what other avenues do you have in mind ?
i cannot think of any thing else at the moment.
thanks
ghanna

hi, Curryking
yes you are right, but why do they say that ?
thanks
ghanna

Dear Mary
thank you for the recipe.
very  brave of you to corner him,  and as well to take the chance and taste the sauce.
well done
thanks
ghanna

i know a very good recipe for challah bread if you are interested.i know that you are a very good baker specially bread

hi,all
it is 100% true .
no chef,or kitchen staff, or any one working  in the restaurant will eat the curries made with the gravy.
this is the  result of my research.
i asked a lot of questions, below are some of them:
is it because of the extra oil        ..............their answer    NO
is it because of the extra salt      ................................   NO
is it because of too much onion ,garlic,and ginger.............No
is it because you re-use the oil.......................................NO
is it because some of the cooking juices goes back into the gravy..............NO
is it because  evaporated milk from some of the curries go back into the gravy..........NO
is it because of the spices..................................................................................No
is it because you like to have traditional kind of currieslike you have back home  .........NO

as you see their answer was always     NO
they are UN willing or unable to say   WHY.
they seem like they are trying to hide some thing .what i don't know .
can some else please try ?
thanks
ghanna

hi,curryking
   really .......   are you sure of this ?
may be because they are putting in some  stuff which is unhealthy.
i am getting mad  and very disperate to produce this taste and they don't even eat the curry.
it is very suspicious ,i think there is some thing wrong, it sounds fishy.
i will ask more people about this and try to find out why.
thank you
ghanna