Quote from: JerryM on February 18, 2012, 09:36 AM
Solarsplace,

was the later tom puree addition a mix up or the standard vindaloo method. if standard then going to be very hard to judge the amount of singe.

Hi Jerry

I'm not really sure about what the question means, please can you re-phrase?

Thanks

Quote from: curryhell on February 18, 2012, 10:46 AM

@ Solarsplace,  was that a sneaky bit of garlic that went in the pan before you added salt, mix powder and chilli or was it ginger / garlic paste???

Hi curryhell

I believe that there was no deliberate G or G&G added to the Vindaloo. I think that spoon had a tiny bit of Bhuna or similar gravy clinging to it and it was that causing the initial sizzling.

Cheers

Quote from: JerryM on February 18, 2012, 08:53 AM

To my knowledge no one except CA has wanted to talk technique before. Solarspaces thoughts would help as he has had a burner for a good while too.

Hi JerryM & Everyone

Must confess to not having used the burner since the weather went dark and horrid last autumn.

For those who have not cooked on an 8Kw burner cranked up before, they are a totally different beast to most peoples gas hobs in their kitchens. You will need to adjust considerably your speed and possibly technique between the two. The shear volume of heat produced by these things is surprising to say the least. You don't need to try to produce flames, you need to be careful to avoid them and the smoke you would not want in your kitchen without a professional kitchen extractor fan.

However - last time I used it I may have singed the spices due to the power of the device, but at the time deliberately strived to avoid singeing the spices! - so got to fire this thing up again and revisit the merits of cooking on a more powerful stove again if indeed they are any. At the time I was very pleased with the results, but lets see how this turns out again now we are focusing on singeing!

One thing I did find after getting used to the big burner was when it was raining and having to cook inside again - always found myself turning the gas on the big ring up to full power and cursing the thing for being underpowered and not fast enough. Guess its what you get used too. Just like you see in the Az videos, the moment you dump in a large ladle full of base it is immediately and violently bubbling on a big burner.

With reference to: https://curry-recipes.co.uk/curry/index.php?topic=7714.0

Parental advisory - mild to moderate language.

Please find below for your viewing pleasure an example of not moving fast enough in the BIR kitchen and over singeing your spices. As you can see, there is a need to be 'at one' with your particular stove and pan temperatures.

Restaurant Chicken Vindaloo

Quote from: JerryM on February 17, 2012, 03:48 PM
to help understand the extent of "singeing" is it the equivalent of the "toffee" smell or is it a bit further fried.

Hi Jerry

What we saw, in general took the 'toffee' smell to the next stage of singe. The Vindaloo clip shows how this stage can go just a little too far in not much time at all!

Cheers

Yay, happy days!

Anyway who would like to see another video posted later? I have footage of a Bhuna or a rather singed Vindaloo - which should be first?

Regards

Hi Geezah

What did you have with them? some dips or some curry sauce?

Never made Pakoras myself, is there any particular recipe you use, I must admit I very much like the sound of mushroom Pakoras.

Also, sigh... yes kid do have a habit of just 'swanning off' with things! - that thing you left on the table the night before is no longer there.... sigh.

Thanks

WOW 

Superb looking curry, absolutely looks the business!

About to go and cook some now myself. Going for a little singe too. Hopefully it won't end up in the bin!

Regards

Hi

I have 2 incomplete clips of the masala sauce preparation. I will post them ASAP in case they help to fill in any gaps.

Thanks

Hi natterjak

Personal opinion is that the onion and pepper looked fine with that amount of colour, really don't think they were too done.

The omission of a tsp or so of G&G at the beginning is almost certainly not necessary for the Roshney due to the large quantity of fresh garlic tarka at the finish.

I think it is a small pinch of salt Az adds to the garlic pan, but hopefully ChrisWG can confirm this.

Questioning my own memory now on whether there was G&G paste used with my Vindaloo either! - still have that and JB's bhuna videos to post.

Good job you did there