Quote from: Salvador Dhali on March 06, 2012, 08:26 PM

QuoteMaybe the chef at emin-j's TA was using the reduction method a la Taz?

I know this works as I've managed to produce some great results, even when using bases that don't contain as much oil as the Taz base (i.e. which require the addition of oil to the pan in the beginning).

That said, I've found the slow boat method doesn't produce the same consistency of results as the SFQ (singe-fuse-quench) technique. Sometimes I get a stunning curry, while other times it's merely okay.

This is, of course, 100% down to the skill of the chef, and while I'm a long time practitioner of this dark art, I am in no way a skilled chef...

Hi SD, From memory the Taz method involves adding the spices after the first ladle of base  At my T/A the base was added after frying the spices.

White (with Orange spots  ;D) Gas Hob and making a right mess of it.

DD,I have only been using kashmiri chili powder for the last few months and due to the amount you need to use gives me that nice deep red curry I have been looking for 

Quote from: solarsplace on March 06, 2012, 05:28 PM
Hi emin-j

Would you mind entertaining a quick query regarding what you saw in your favourite TA kitchen please?

Would you consider it possible that even though there were no apparent flames during the cooking of your curry(s) and that although the chef appeared to be quite relaxed / slow boating during the cooking process - that actually the stove he was using could have still been producing quite high heat? rather than just ticking over gently? and that he is so experienced about what he is doing he knows on instinct that he can just complete the required steps that the optimum moment....

Or phrased slightly shorter and from a different angle - do you in your opinion think he produced a perfect BIR curry on a really low heat setting like any home cooker could produce and he cooked it slowly?

Thanks!

Hi Solarsplace, The T/A is in a small village on the outskirts of Bristol and although a steady trade they have never been rushed when I have been there and I think the casual style is plenty quick enough for their  trade ,The gas rings were the commercial type but set on a medium setting , sat at the back of the hob was a butter ghee tin that contained vegetable oil with 'some' butter ghee melted into it,this was placed quite close to the gas ring used for cooking the curry's I suppose to warm and keep the ghee melted.
Around a chef spoon of oil/ghee was added followed by about 1/4 tsp of methi leaves then g/g,tom pur, and '' chef's own spice mix '' which I now believe to be a in house garam masala with the other usuals to make up the spice mix.The heat was steady as was the chef casually stirring in the ingredients with no frantic scraping like I do 
and when the base was added was able to simmer steadily without any major eruptions that usually occurs on my hob that creates a right mess for the wife to clear up  :-X there is no doubt my gas hob could cook as hot as the chef was cooking my curry and yes I'm sure he knows exactly when each ingredient should be added and when it is cooked through.

ELW, my favourite T/A is a 25 mile round trip  : and some time ago I asked the guy at the counter taking the orders if there was any chance I could watch my and the wife's curry being made and surprisingly he said yes 
If it helps there was no high heat or flames just a no rush slowboat way of making a curry,Oil with a small amount of butter ghee melted into it,tiny amount of fenugreek leaves,g/g followed by thinned tomato puree followed by the spices/chili,the end result was as per usual deeeeelicious,100% BIR  ;D

Very well done DP  I reckon we have surpassed most T/A and not realised it  Love the Music too  bloody starvin now 

Well done Chewy some excellent vids there  that looks like some serious singeing going on there  ;D
Seriously though the guy cooking the curry is just reducing the curry down on a constant high temperature and constantly scraping,I'll bet that tastes fantastic 

NJ your looking like a Pro  300ml of base is about right and you should be making the AZ base if you want to replicate the Zaal taste complete with the whole spiced water  ;)keep up the good work.

If you would be prepared to accept Thai living conditions/lifestyle/wages that I have been reading about then I'm sure the UK could match those prices  :

Good effort NJ can't be easy when your being videoed 
I think the problem with your Onions is you are reducing down for too long which means the Onions will continue to cook and soften,I appreciate you may have had a bit too much gravy and you had to continue to reduce to get your desired consistency but the Onions will eventually cook away to nothing,cut down on your reduction time or add your Onions later as has been mentioned.