Yes lots
Many from this forum now curry experts after harvesting info and recipes from here
Many from this forum now curry experts after harvesting info and recipes from here
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#22
Lets Talk Curry / Anyone else noticed ?
April 29, 2020, 11:44 AM
How many old members from this forum are now all over social media with their methods and recipes
Some very popular selling books etc
One old members grandson is fronting a channel.
Nothing wrong with what happening and good luck to them.
Just very rare that they mention this site.
Observations thats all
Some very popular selling books etc
One old members grandson is fronting a channel.
Nothing wrong with what happening and good luck to them.
Just very rare that they mention this site.
Observations thats all
#23
Rice (Plain, Pilau, Special, etc) / Re: Towards a more aromatic pulao
April 02, 2020, 07:29 AM
R.
Quote from: romain on April 02, 2020, 01:39 AMQuote from: mickyp on April 01, 2020, 07:48 AM
On the subject i found this today, anyone seen it?
https://www.thefooddictator.com/the-hirshon-british-indian-restaurant-curry-base/
I have no idea who this guy is but I did get a ping back from it when he published it.
"First
#24
Lets Talk Curry / Criticising recipes
March 26, 2020, 10:57 AM
Why is it that when a new member arrives and brings recipes for all to share they are criticised often by long standing members.
I believe its because they have not yet been able to satisfy themselves with the bir taste because of poor cooking technique, then they blame the recipes.
A bir chef who showed me a learning method which works to get bir flavours told me that " A good bir cook can get good results from a poor recipe but a bad cook will not get a good result from a good recipe.
Whats occuring with some here is frustration so only response is.
It must be the recipe
If I post the method I was taught on this forum will it be subjected to the same condemnation ? Yes I believe so
I believe its because they have not yet been able to satisfy themselves with the bir taste because of poor cooking technique, then they blame the recipes.
A bir chef who showed me a learning method which works to get bir flavours told me that " A good bir cook can get good results from a poor recipe but a bad cook will not get a good result from a good recipe.
Whats occuring with some here is frustration so only response is.
It must be the recipe
If I post the method I was taught on this forum will it be subjected to the same condemnation ? Yes I believe so
#25
Lets Talk Curry / Re: Bhajis !!
February 16, 2020, 09:09 AMQuote from: mickyp on February 15, 2020, 06:51 PMmickyp.
Good effort and welcome, don't forget you can freeze em rather than scoffing, i agree with you on the smell of them, unfortunately ive been banished to cooking them outside
There is a method of cooking onion bargees without deep frying
Fry the batch of onions in a pan then put in a bowl add spices gram flour and water
Heat oven then put in oven tray with a sheet of baking paper with a spoon put dollops of onion mix on tray cook for 10 mins then remove and spray with a little oil cook for another 5 mins till done healthier not so oily and almost odour free
#26
Cooking Methods / Re: pre cooked chicken easy way to go
February 15, 2020, 09:29 PM
Romain.......My best results have been to add 10% water to the base then cooking the chicken ,the water will soon reduce.....un-boned thighs cooked this way add some nice flavours .
#27
Cooking Methods / Re: pre cooked chicken easy way to go
February 12, 2020, 03:36 PM
SS............Read the post again slowly ....You might notice cook chicken for 8 mins then finish off for 5 mins = 13 mins
#28
Cooking Methods / Re: pre cooked chicken easy way to go
February 11, 2020, 07:25 PM
SS .......If you read the post you may notice the 1 st 4 words...........
#29
Cooking Methods / pre cooked chicken easy way to go
February 11, 2020, 02:32 PM
Rather than pre cooking chicken then freezing thawing out etc.
Assuming a curry base sauce is used heat it up then add chicken portions cook for around 8 mins then remove
Cook curry as your normal method adding chicken in last 5 mins to finish off you will get succulent fresh chicken every time also works for other meats adjust cooking time as required
Saves a lot of faffing around.
Try it out and lets have your comments
Assuming a curry base sauce is used heat it up then add chicken portions cook for around 8 mins then remove
Cook curry as your normal method adding chicken in last 5 mins to finish off you will get succulent fresh chicken every time also works for other meats adjust cooking time as required
Saves a lot of faffing around.
Try it out and lets have your comments
#30
Cooking Methods / tomato powder
December 19, 2019, 10:05 AM
tomato powder has for me been my go to when cooking final curry.
It has to be mixed with water which is quite simple ....over the years I have tried most purees and pasatas which have to. be stored in the fridge........usually with unwanted added sugar and salt seeds etc.....seeds can quite bitter ....stores easily in jars .......so it would be helpful to all if some of you try it and let us know your findings...rather than imagination or guessing....my local indian supplier sells 25kgs bags of it he supplies local birs.
Mods if this in wrong place please move
It has to be mixed with water which is quite simple ....over the years I have tried most purees and pasatas which have to. be stored in the fridge........usually with unwanted added sugar and salt seeds etc.....seeds can quite bitter ....stores easily in jars .......so it would be helpful to all if some of you try it and let us know your findings...rather than imagination or guessing....my local indian supplier sells 25kgs bags of it he supplies local birs.
Mods if this in wrong place please move