Quote from: curryhell on December 16, 2012, 09:21 PM
I don't see any reason for the thread to be modified in any way, locked by Admin maybe but not tampered with.  There are several  threads on this site that became a lot more heated and acidic compared to this one.  It would be good if we forum members could now move on and get on with the business of BIR curry making and discussion,  confining this thread to the past.  Hopefully, the dust will settle and there will be no major implications from its posting -  fingers crossed

Wise words.  I for one will take no further part in this debacle.  I am only here for the beer (sorry, curry).

Curry on!

Rob 

Live is too short.

Nice one Chris!  Great madras.  I also think you hit nail directly on head with your recent post(s) on high temp cooking.

Rob   

Quote from: chewytikka on December 15, 2012, 12:38 AM
Hi Rob
Excellent work, just keep at it mate.
It really is a good feeling, when a member actually "Gets It"


A Chef's trick, instead of a lid, invert another similar pan on top.
The high heat and trapping the steam, prevents too much reduction of the sauce
also reduces the mess.

Not very good video entertainment though.

My other video here
Chicken Madras

Nice one!  Cheers.  Over confident last night and cut corners, expecting it not to make much difference.  Learning curve. Nailed the madras sauce again tonight though.  Still got carried away with the oil separation and floc look.  I think yours looks how a madras should be, silky smooth and saucey.  Fried did a really nice job as well.

https://curry-recipes.co.uk/curry/index.php/topic,11173.0.html

Reckon the heavy reduction/separation has Phall written all over it.  Next project!

Rob 

Just admiring the oil separation on that phall sauce.  Looks great!  Get well soon CT.

Rob 

George.  You seem to be moderating this large forum single-handedly.  Appreciate the good work you are doing on here, its not easy being a moderator, but I think the forum needs a bit more (impartial) tlc.  How about taking on some additional help?  There were several volunteers during the recent spam problems.  That is what I would do.  Then delete this thread; it doesnt look good, in terms of attracting new members. Very best wishes.

Rob 

Quote from: harley on December 14, 2012, 02:26 PM
That does look very good. Seems like you cracked it.

I thought that as well.  Spent all this evening on it and its gone a bit pear shaped.  Did exactly the same pretty much.  Got the sep/floc with the madras, albeit less so.  Needed more time as well.  Made a few minor adjustments to make a vindaloo and burned it.  No BIR aroma in either. Pretty much at a loss.  Only thing I can think of at the minute was that I used a newly defrosted batch of base, which was a bit too thick and I should have let it down some. Pics to follow, warts and all.  Will put them in the piccy section.

Rob 

Cheers.  Had it with chips last night.  Got some asda lamb boiling up using CBMs recipe.  It was on on offer, still expensive, give me mutton any day.  Going to do exactly the same.  Might try a vinders as well.  Will also take a photo of the venting.  Half the water content of the sauce went through that little hole in no time.  Heat must be increased significantly with the lid on; and with pressure.  Not entirely sure.  Transformed the curry though. Its either that, or the worcestershire sauce!

Rob 

Going to have another go tonight, with some chicken.  Definitely got the aroma last night. Get on it!

Rob 

Seemed to have difficulty posting the link for Chewys vid in the piccy section so will post again here.

Very happy!  I followed the recipe exactly to spec (with c2go bangla base).  Came out looking spot on, but as usual for me not much oil separation.  To be honest I have always struggled to get this, and the flocculated appearance like what you get from some TA saucey dishes; madras, vindaloo, etc.  I am sure its my halogen hob.  Difficult to control and up high all of the sauce splatters out of a standard ally chefs pan.  So I have been keeping the heat down. Until now!  Followed Cheweys vid and put a glass vented lid (from a saute pan) on top.  It didnt fit well, too small, so ended up transferring the sauce to the saute pan itself.  Put the lid on and cranked up the heat. 

Some serious bubbling happened quickly.  In a minute or so I was amazed to see the oil separating; not just a little either.  I could not stop watching it.  After perhaps 6 mins or so I turned off the heat and took off the lid to have a proper look.  The steam had been venting through the hole like a good un, but had expected to find there had been little in the way of reduction; next problem. But no. At about 50 percent I had actually overdone the reduction!  On pouring the sauce into a tray it dawned on me that this was like a new beginning for my home curry cooking.  This sauce is the nearest think to TA BIR I have made.  In fact, its better than many. The taste was just unbelievable, and that aroma!   A big breakthrough for me.  Already looking for an ally pan to fit the lid, or vice versa. Thanks again CR0, and especially Chewy.



Rob