Quote from: adriandavidb on November 29, 2008, 10:37 AM
This margerine thing, I'm temped to give it a try.  However from a technical point of view, I not completely sure HOW it could influance the texture.  Curry is served hot enough for any margerine to be completely melted, what's the difference in texture between an oil, and melted marge, not much surely?

It sounds like the same idea as the french technique 'monte au beurre'. That certainly makes a difference and is used by the best restaurants.

Quote from: Panpot on November 27, 2008, 09:50 PM
he says the marg gives it melt in mouth smooth texture and creamy, it's one of the secrets.

I can believe that. One place i visited in winchester, the light of bengal, used carnation brand condensed milk for the same purpose. Like stories of tomato soup and ketchup, whatever works will be used.

Nice one panpot, you definitely enjoyed yourself then?  ;D
Looking forward to the videos most of all. Did you taste the base?

I came across a photo group on flickr for BIR photos. Upload your photos for everyone to see  ;D
http://www.flickr.com/groups/82788218@N00/
If this link doesnt work the name of the group/pool is "british restaurant indian food" on www.flickr.com

Looks very nice! Where do you keep your tandoor?

Sounds good. If you're going to trust someone regarding cooking it's got to be Heston. I didnt realize this series had started yet!

Quote from: Secret Santa on November 18, 2008, 07:42 PM
So veg oil comes in a tub now?

Derek it was veg ghee mate!

Seriously derek, I mean seriously, veg oil in a big tub?

In a restaurant in udaipur, india their oil came in a thin bag! The kind you might get sweets in but thinner, like a sandwich bag/cling film!
Guess what? The bag melted and oil poured all over the work surface!  :

Quote from: JerryM on November 17, 2008, 07:13 AM
chinois,

my post may not have been clear enough. i certainly don't won't to flame the pan - done it once and never again. my local BIR never flame either.

what i though was being suggested was a sort of sparkler effect around the perimeter of the pan top edge (not visible except if it was dark). this causing a better tasting debris to fix itself to the inside rim of the pan. this being what the chef spoon cleans off as it is scraped around the rim.  for me this has the added attraction that it could potentially reduce the amount of spitting i currently get (which is a lot).

Ah, i see, your post was pretty clear!
I agree with the principal of what you mention about reduction and debris. I noticed that in the kitchen i used to work in (not a BIR) the dishes where that occured had deeper taste. I try and get that effect when cooking pasta sauces and curries. My hob isnt strong enough to ignite the bubbles or reduce it as quick as a restaurant though.

Quote from: Cory Ander on October 24, 2008, 09:52 AM

Quote from: BE
Always remember that technique is everything

I've heard this said so many times but have rarely seen anyone define what they actually mean by it.  Your view on what "technique" actually means to you (with examples) would be most informative and would be very much appreciated.

I think i know what Bruce means. A lot of people simply dont use the same techniques as the ones they've seen professionals use. I've seen this so much in all styles of cooking. Think of when you've seen non-natives cooking chinese or indian food. It often looks very different and subdued/hesitant/shy even. A lack of love sometimes, if you know what i mean. I know i'm rambling but stick with me...

We've all seen enough BIR cooking from videos on forums to open kitchens to personal experience to know that the technique/style of cooking is very similar from restaurant to restaurant.
The way the pan is stirred is pretty much unique. If they all do it like that then we should to. Does everyone on this site imitate this?
The best example is the following: Watch the members videos on the RCR site. None of them, including the site's owner/author of the recipes tries to imitate that BIR technique. Aside from that, other big differences are apparant: the equipment used, the lack of heat, adding ingredients to cold oil, lack of speed, lack of flames etc.
These are other users on a different site but compare the videos to BIR videos such as the fatima restaurant and you notice the contrast: it's not the same technique. Not even close.
(CA, your photos indicate that you cook like a BIR chef so this post is not a reply to you but rather a general comment.)

Basically we should learn from these errors by loosening up and trying to cook like a BIR chef. Little things like arranging ingredients like they do helps make that come more naturally.

Quote from: JerryM on November 14, 2008, 07:25 AM
do i need a bigger diameter burner (or smaller pan) to increase the lapping or what CA is suggesting a bigger jet to cause the ignition or change my pan to Ali or a combination of the later 2.

A combination would obviously be better but you can make it flame when using a small gas output. Use a shallow sided frying pan and tip it into the burner to encourage it to catch fire. I agree it does give off an amazing smell.