That is interesting and certainly follows suit with what we discussed. I hope others are able to add to this topic as the more input I get the better equipped i'll be be, when I continue the conversation.

Will hopefully be able to report back with more info soon, all I can say for now is that it throws an interesting light on old school practices.

Quote from: Phil [Chaa006] on March 14, 2013, 03:11 PM
Yes and no.  I would not add a stock cube to home-made chicken stock, but I would, and do, as a matter of course, add a Knorr Chicken Stock Pot.

Agreed, I find the Knorr Stock Pot range very good indeed.

I've always only ever experienced chicken breast even if I opted for thigh, but a conversation I had tonight begged me ask the question.

I am trying to ascertain from those members fortunate to have eaten truly old school, if the chicken they were served was presented on the bone or indeed chunks pulled from a small whole chicken.

I shall be going back to finish the conversation and hopefully get more information, i'll report back in due course. But for now, I look forward to your replies.

Cheers,

Malc.

Fantastic Bob, now all I got to do is convince the wife a Tandoor Oven is not just for Christmas, it's for crumpets too! ;D

Did I here right, "it's good to have a bleach soaked cloth when working with raw chicken"? He then goes on to put his bleach soaked hands into the chicken! 

Quote from: Phil [Chaa006] on March 12, 2013, 09:57 PM

Quote from: spiceyokooko on March 12, 2013, 09:51 PM
But you're using (presumably well rinsed) long grain basmati rice, trying frying hot short grain jasmine rice (as generally used in Chinese cooking) and see if you can keep the grains separated.

According to my (75% Chinese) wife, Jasmine rice is meant to stick; that is why the Chinese prefer it.  But I will have a go next time, and post the results.

** Phil.

I much prefer sticky rice too. I used to eat at Cheungs in Brighton back in the eighties, well known for it's Chinese community following. The rice was always served 'stuck' and was much easier to eat, but was never over cooked.

The best rice dish they did was crispy fried rice. I have tried many times to recreate this dish but have never managed to get anywhere close to the recipe.

I think the key to using hot rice is to make sure it's not fully cooked sort of al dente. But I do rinse well with hot water and allow it to cool a little. I get mixed results depending on how much attention I am paying, which goes without saying I guess. I know only mix the rice through the added fried rice ingredients as opposed to cooking the rice further in the pan. I find you use less oil and the rice stays lighter and less oily.

Quote from: Salvador Dhali on March 11, 2013, 10:43 AM
But while you should be able to taste the difference between beef and mutton/lamb, even in a hot curry, if the beef has been cooked in a rich lamb or mutton stock then it's definitely going to be more difficult - especially if you're not looking for it.

After eating a hot lamb sagwala tonight, i'd have to agree, the lamb was very noticeable. Cooked in a rich lamb stock would make beef harder to detect but actually, I now think you'd still notice. Of course a few jars of your locals finest might not help.

Welcome to the mad house Steve

Use a single layer of muslin (cheese cloth) as your filtration media.