Merry Christmas & a Happy New Year to All of you; Enjoy.
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#31
Talk About Anything Other Than Curry / Re: Merry Chirstmas and a happy new year to all!!
December 25, 2008, 08:00 AM #32
Pictures of Your Curries / Re: Curry Night
November 26, 2008, 04:49 PM
It all looks really good; well done
#33
Pictures of Your Curries / Re: Chicken Dupiaza and Madras
November 26, 2008, 04:47 PM
A nice bit of oil there CK
#34
Just Joined? Introduce Yourself / Re: Hello Everyone
November 24, 2008, 11:27 AM
Welcome to the forum russlec
#35
BIR Main Dishes Chat / Re: Ashoka at the Quay
November 24, 2008, 11:02 AM
Nice one Panpot I look forward to the rest of your report sounds like you had a great time; "lucky You".
#39
Lets Talk Curry / Re: Do bir chefs know where the 'taste' comes from?
November 12, 2008, 04:35 PM
Hi
No, what I'm saying is they have lost the plot they do not produce good curries any more and I think myself and a lot of others on this site take more pride in our cooking.
I'm sure if I or say CK cooked you a curry you would be pleasantly supprised, sometimes we look a little too far into things looking for something that does not exist; in todays age you just can't keep some elusive ingredient a secret. Enjoy your curries I'm sure they are great.
No, what I'm saying is they have lost the plot they do not produce good curries any more and I think myself and a lot of others on this site take more pride in our cooking.
I'm sure if I or say CK cooked you a curry you would be pleasantly supprised, sometimes we look a little too far into things looking for something that does not exist; in todays age you just can't keep some elusive ingredient a secret. Enjoy your curries I'm sure they are great.
#40
Lets Talk Curry / Re: Do bir chefs know where the 'taste' comes from?
November 12, 2008, 02:17 PM
Hi Derek
Please explain the taste you are missing; people who have tasted my curries reckon they are better than takeaways they have had, and some have commented that they also have they same taste but far more flavour than the takeaways of old.
I always thought i could make a reasonable curry until I came across this site, about four years ago; now I believe I am making the best curries that I ever have. I think its a great compliment to my cooking when friends arrive at my house and tell me "if it tastes as good as it smells then we are in for a treat", they never go away disappointed.
There is a wealth of information on this site and I have said many times in the past takeaways and BIR are just getting money for old rope I stopped buying off them years ago because I was really disappointed with them.
How do you actually go about cooking your curries. I myself heat oil in a wok add garlic/ginger paste,tomato puree, raw chicken, then I add the spices (chili,deggi murgh,cumin,coriander and garam masalla) stirring all the time making sure the chicken don't go brown then I add a little water to make it all into a massala paste, don't get me wrong the spices will get in the throat until you have become accustomed to it.
I then add a couple of chef's spoon of base sauce, one at a time I don't add another spoonfull until the oil floats each time and season it this whole process takes about 10 minutes or so but I am cooking at the highest heat I possibly can.
If I find that there is too much oil present after cooking then I just take off the excess oil.
I'm sure other members have very different ways of cooking, this just works for me when I'm making a madras or vindaloo I feel you get a better taste when you cook the spices in oil and not add them to the base sauce as the curry secret suggests(although I still think this was a good book) when I started out cooking curries.
Moving the spices around in the wok when you add them is essential as you do not want to burn them always add a little water this will help.
Please explain the taste you are missing; people who have tasted my curries reckon they are better than takeaways they have had, and some have commented that they also have they same taste but far more flavour than the takeaways of old.
I always thought i could make a reasonable curry until I came across this site, about four years ago; now I believe I am making the best curries that I ever have. I think its a great compliment to my cooking when friends arrive at my house and tell me "if it tastes as good as it smells then we are in for a treat", they never go away disappointed.
There is a wealth of information on this site and I have said many times in the past takeaways and BIR are just getting money for old rope I stopped buying off them years ago because I was really disappointed with them.
How do you actually go about cooking your curries. I myself heat oil in a wok add garlic/ginger paste,tomato puree, raw chicken, then I add the spices (chili,deggi murgh,cumin,coriander and garam masalla) stirring all the time making sure the chicken don't go brown then I add a little water to make it all into a massala paste, don't get me wrong the spices will get in the throat until you have become accustomed to it.
I then add a couple of chef's spoon of base sauce, one at a time I don't add another spoonfull until the oil floats each time and season it this whole process takes about 10 minutes or so but I am cooking at the highest heat I possibly can.
If I find that there is too much oil present after cooking then I just take off the excess oil.
I'm sure other members have very different ways of cooking, this just works for me when I'm making a madras or vindaloo I feel you get a better taste when you cook the spices in oil and not add them to the base sauce as the curry secret suggests(although I still think this was a good book) when I started out cooking curries.
Moving the spices around in the wok when you add them is essential as you do not want to burn them always add a little water this will help.