Thanks Jerry!  ;D
Yeah I know you meant nothing by that please don't worry about it. I just love that pan, it's great for a lot of stuff that I do and my pan less lid fits nicely on top too  ;D

I'd just love to see other folks posting vids of the actual cooking process is all and since the process is to fill in the missing data we all miss they are a must in my view since reading recipes at speed can be a problem for someone learning I feel.

Just MyTake. Pardon the pun.
Keep well Jerry and thanks.

Quote from: JerryM on December 14, 2009, 07:13 AM
Mikka,

link to mytake https://curry-recipes.co.uk/curry/index.php?topic=3462.0.

just want to be clear on what i'm getting at in terms of equipment and starkness. my pan gets that hot that i have to use a cloth to pick it up by the handle. i need the long metal handle spoon as it would burn in the flames.

there is nothing wrong with your equipment for sure - it will produce very acceptable results.

i do have a pass me down web cam that i've never tried out - your video may just be the inspiration to try it over the hols.

real good post.

Lamb Kurzi image. Does this look like what you get?
http://www.meghnabalticardiff.co.uk/images/menu_pic_37.jpg

Apparent recipe here by a very good site frankly. There's a lot to be learned here.
http://www.curryfrenzy.com/curry/recipes/Kurzi-Lamb.html

Quote from: daveanderson on December 14, 2009, 05:57 PM
Hi Curry Lovers
Am hoping that somebody here might be able to advise me on how to create the wonderful dish that is Khurzi Lamb, I know that it needs hours of slow cooking time, but if any of you great chefs, aspiring chefs of just curry fanatics know of a recipe I'd be extremely grateful as I'd like to serve this up as an alternative to the traditional Christmas bland turkey!!
Hope to hear from you soon.
Dave (The Balti) Anderson

That's ok. Scary...........

Natural Chicken Not So Natural

Ok injecting is getting to me, sorry.
How and when do then inject water? When it is dead, alive during processing? I've raised chickens in the wild but I'm assuming that this is an after course? Still now I think about it I do remember a news story of this kind some years ago so is it true?

And if so? How and when please? 

Oh dear...... : I doubt this is the extra essence everyone is looking for though I suspect the person involved had been clearly told to make it look clean?

I hope you are wrong, though things being what they are.

Quote from: Secret Santa on December 13, 2009, 09:40 PM
It's worse than that Mikka, that same cloth gets used to clean anything and everything. They clean the ironwork of the cooker with it for example, and not just the stainless steel front that you noticed. That cloth is then used to variously wipe spoons, spice containers, etc., etc.

What I noticed is the same rag being wiped on the stainless steel then wiped on the rim of the saucepan.

It's great to look clean, but better to be clean no?

Quote from: Secret Santa on December 13, 2009, 09:15 PM
If you think that's rich then don't go to the East take away: http://www.easttakeaway.co.uk/webcam.php . I watched the chef make a dhansak, at the end he added a tarka of fried garlic slices and he used a heaped chef's spoon of ghee!

That's about eight 6 - 8 tablespoons!   

Myself I don't like adding ghee to madrases, vindaloos etc., I reserve it for the creamy dishes like CTM and korma.

Water?
Anyway this generally means you are not cooking it at a high enough temperature or you have added too much (WATER) or oil to seal the meat. This happens with any meat, red or white.

Still confused..... Water?
Hope this helps?

Quote from: jimmy2x on December 13, 2009, 04:31 PMIts just little bits of chicken that float around in the oil or water, perhaps this realy is just normal but for me i think it quite horrible

Hi Jerry thanks. ;D
I've no idea where the MyTake base it?  :

Yeah the pan I'm using isn't traditional, neither is the spoon. I use that spoon so as not to scratch my pan which is non-stick and that spoon fits nicely around the edges also. I do have traditional pans here and a chefs spoon but I'm concentrating on taste really. (I know we all are). I just don't like distractions from the real purpose of what I'm trying to achieve really.

I'm going to get a thermometer some time to actually test the heat of the oil. This was spice oil incidentally which made fat zero difference, in fact the one before was far better, used fresh whole spices and onion, it was cooked for longer too. Go figure.  (taste that matters however isn't it).

Answers:
1) The gray area - Garlic/Ginger. There was too much in this. The best results I've ever had where when I've gotten it to the point of just starting to smell as though it will burn soon. It's surprising just how good it gets if you can reach that point and no further and signifies my best dishes in total. Getting to that point however is another matter sometimes.

2) I've always added spices to oil in the first instance. I only go on what I'm told of course but don't spices have to cook?

3) A Chef told me not to add the water first, only at the end to thin out and only if totally needed. As you can see I went halfway and the base was too thick for my liking.

Other notes here for readers/viewers are:
The red stuff you saw going in was everything for that dish. Sugar/Salt/Spices etc. Green was just green pepper, obviously tom paste.

I'm simplifying it for myself really. The time it takes to add 5 spoons of this or that from several trays is just seconds before hitting the fire, it doesn't matter at all except perhaps for the sugar? (Another story sometime I suppose?).

Anyway I'll be doing a lot more when I've decided what they will be. Many thanks to everyone who has looked.

I hope more folks do this? It would be really interesting to see how you actually cook too?

Thanks again Jerry and folks. Get recording!  ;D

Quote from: JerryM on December 13, 2009, 10:54 AM
Mikka,

fantastic video - u often forget how much better seeing is to words.

the cooking setup is very similar to how i was when i 1st joined CRO. the difference now is stark as i've changed overtime my pan, spoon, burner and cooking location. clearly each to his own - u don't have to make these changes to produce a decent curry.

back to technique and the thing that is crucial to me. i sort of have 3 stages: oil, spice, base. i'm still learning. in the oil stage i cook onion/pepper/fresh chilli and then g/g paste. spice is done off the heat and i add tom puree 1st, spice and some base all mixed in before back on the heat. base is then the rest of the ingredients added all in 1 off go ie fresh coriander, pre cooked meat, cream (carnation) etc.

things to try would be:
1) cook the garlic/ginger for less - it only needs the rawness out typ 30 secs
2) add the spice after the tom puree and base
3) add the extra water to the base up front - otherwise it craters too quickly

i stir constant during oil, not at all during spice, now and again during base. my stir is a swosh side to side before around the rim.

i don't have a video cam but will try to take some pics on my next go of the stages.

Injecting it with water.  I suppose its possible heck I've tried some stuff over time.  :

I'm going to try cooking it with oil and onions as a pre-fry in a saucepan, take the chicken out and caramelise the rest then add those to the base at some point. The most tender is the thighs without doubt though.

Panpots oven baked method is very similar to my tikka method and works a treat too. Try it you won't be disappointed I'm sure.

Thanks again folks.
CA yes it was a bit longer wasn't it. I don't usually time it to be honest but when I saw the clock running up I knew I'd gone a little too far.  :

I'm a confusing person as I'm sure many of you will know by now  ;D Chinois video was fantastic. That inspired me more than anything. I think videos are really important so the mystery of it disappears.

Someone said on here to use vinegar from pickled onions. (Forget who apologies). I'm going to try that next time. The hot sauce is trying to mimic that missing damnit I'm not getting. It's pretty close though. Yeah commentary would be good but I didn't know if I were capable of talking and cooking and didn't want to ruin it?

Thanks for looking again people.  Now get your cams out, I want to learn too!