Hi Bangra,

Strictly speaking, I'm pretty sure that it is best not to not re-freeze ANY food that has been previously frozen and fully thawed (outside of a fridge)....unless if was raw and subseqeuntly fully cooked.  This goes for curry base too.  Not only does the quality of the food deteriorate, but, more importantly, there is an increased health risk due to increased bacterial growth in the food.

Having said that, I do it all the time with curry base, as you describe, and so far I'm all right Jack...honest!    Well, probably like you, I aint gonna waste a perfectly good curry now, am I! 

Regards,

Quote from: Mark J on January 28, 2007, 01:16 PM
Where possible this would be ideal but I think we can all agree we will accept inside BIR information in any form.

So, perhaps we can agree that we should try to encourage people to post recipes with measurements as unambiguous as possible, but this shouldn't hinder people from posting recipes?  Particularly if they have "inside BIR information" (but this would probably fall more appropriately in the "Let's Talk Curry" section anyway?)

Regards,

Quote from: Chilli Prawn on January 28, 2007, 11:37 AM
I have posted a measurements conversion list in the Hints & Tips Section, which I think a lot of people are missing.  I must update it with your 'Chef's Pinch'

It is great that you have done this CP, but who is to say that your idea of "a ladle" is the same as another person's?  We have seen that there are numerous ladle sizes and each person's opinion, on what "a ladle" means, differs!  And often by a significant amount! 

Although it is a useful guide, I believe it is best (and clearer) that the recipe poster clarifies their measuring units in their post.

Quote
There are some who are quite happy with generalisations, but they are cooks who have a lot/some of experience and are comfortable with cooking by eye and nose

With respect CP, I see this as being less about "cooking experince" and more about "clear communication".  If specifying "ladles" is ambiguous (and it clearly is), and specifying volumes (in established and unambiguous units) is clearer (which it unarguably is), then we should rather favour the latter...IMHO.

As I see it, this thread is a general statement about using "ladles" as a measuring unit and not about Andy, nor about any other particular individual, on the forum?

Regards,

Quote from: Mark J on January 27, 2007, 08:06 AM
Doh!  ;D

.....or did you mean "Dough!" Mark!

Hi Haldi,

Thanks for your comments Haldi, some great points! 

Quote
They shrink on the tava, don't they?

I don't actually find that they do Haldi?  But I do find that they can contract quite a bit after the dough has been shaped.  I think there are maybe three things (there may be more, of course!) that help prevent (or help reduce) this from happening:

• adding some ghee (or oil) to the dough (as in this recipe)
• ensuring that the dough isn't overly stretched when shaping
• immediately brushing the surface of the naan with ghee (or oil) after it has been shaped
  

.

Quote
I brush the naans with veg oil
That's how the takeaways round here do it

Yes, I accept what your saying Haldi.  I remember you, I mean Pete  , mentioning this before and I tried it.  However, I found that, although it helps stop the dough from contracting (see above), it makes the naans taste very, well, oily!  I didn't like it. 

Quote
I used to use ghee but find it's got a bit of a unappetising smell when cold

Maybe you had some duff ghee Haldi?  I've had some rancid ghee in the past (without really realising it), and vowed never to use it again!  But, use fresh stuff (you can smell if its off or not) and I find the taste is superb...hot or cold.  It also helps make the surface of the naan a little crispier than the inside.  Personally, I'd now think twice about making naans without it! 

Quote
One by one they magically dissapear!!

Haha!  Too true Haldi!  I made over thirty, when I posted this recipe a month ago, and they've all gone already!

Regards,

Quote from: Mark J on January 27, 2007, 07:02 AM
One alternative way to cook these as I do is get a grill really hot, then heat up the tava until it is stupidly hot on a gas ring, slap the bread on the tava and put it under the grill

Yep!  Quite right Mark......as stated in Step 17 of the method 

The alleged advantage of this method is that it better replicates what happens in a tandoor.  i.e. the tava represents the wall of the tandoor (upon which the Naan is stuck) and the grill represents the side facing away from the wall of the tandoor (i.e. towards the middle of the tandoor and in air).  Seems to make some sense! 

PS:  One advantage of this is that the blisters that form, on the top side of the naan (see photo 12), don't collapse like they do when you flip the naan on the tava 

Regards,

Hi Andy,

I think you would put your rice recipe here https://curry-recipes.co.uk/curry/index.php?board=29.0

Regards,

Quote from: Chilli Prawn on January 24, 2007, 08:30 AM
.......maybe we need a section for Masalas and Curry Powders?

Like here do you mean CP? https://curry-recipes.co.uk/curry/index.php?board=28.0 

Regards,

Quote from: merrybaker on January 22, 2007, 06:39 PM
...just to clarify, is your mint jelly the kind that's very sweet and clear and thick and green?..... 

Yes it is MB 

I have seen it on many BIR menus YF.

Don't forget that it's also in the tikka marinade and in many tikka/tandoori pastes too

As an article by the BBC said:

"...a wide range of variable ingredients. A 1998 survey by Real Curry Restaurant Guide of 48 different CTMs found only common ingredient was chicken"  :

As I said, if it offends thee, simply leave it out!  Too easy!  :

Perhaps you have a decent BIR CTM recipe that you could share with us YF?

Regards,