Hi Ray,
Just to show how different chefs in different takeaways have adapted dishes.
This is a Chicken and Lamb Tikka Special Dopiaza finished with spring onions and a little butter.
This is the second place I could film in.
Regards,
Mick
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Quote from: solarsplace on January 13, 2011, 09:05 AM

Quote from: luke465 on January 12, 2011, 07:20 PM
Hi all,

Today I decided to take part the group test.  I have emailed my results to Chris who will post them when ready.  I took photos along the way and posting a couple for you to see.  Very interesting seeing how the different recipes really do alter the final taste. ;D

Hi Luke

Excellent work completing the test!

Am I the only one who cannot see your image? - even if I download it every image viewer installed claims the file format is invalid?

Cheers

Likewise for me.
Mick

Quote from: Razor on January 12, 2011, 08:27 PM
Hi Mick,

Sorry, heres another question :

Did the chef not use any garlic of ginger in the dupiaza?

Ray

No problem Ray, ask away mate.

His base contained garlic and ginger but not all of his curries had more added at the start of the final curry cooking.
Regards,
Mick

Quote from: moonster on January 12, 2011, 08:12 PM
Mick,

what was that light coloured base to the right of the main dish?

thanks for your quick reply

Alan ;D

Hi Alan,
The pan to the right of the dopiaza was a wok containing 3 chicken kormas reducing down to the right consistency not a base.
Regards,
Mick

Hi All,
This may help the budding tandoor chef.....
Regards,
Mick

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Quote from: moonster on January 12, 2011, 07:59 PM
Achmal,

thanks for sharing that with us, very interesting.

a couple of observations i noted was how quick the spice mix was fried, we normally fry for 30 secs but he fried his for 6-8 secs.

also i noticed the use of precooked onions and pepper i assume that will be common practice in busy restraunts.

also that he kept what i assume is onion paste on a simmer and alternated between adding the past and base.

can you confirm if these observations are correct as the technique is not too dismiliar from Razors Jalfrezi recipe.

thanks

Alan ;D

Hi Alan,
Of course, not all chefs will cook everything the same way or for the same duration.,
some times he may have fried the spices for longer,
Certainly having tasted his curries it didn't appear to make that much difference.
I have seen Taz, a chef that I have watched in his kitchen and who has cooked in my curry shed. His method is to cook out the spices in oily base gravy.
I suppose the point is, nothing is written in tablets of stone.
As long as the spices are cooked out then all is well.

Pre cooked onions and peppers are quite common place in my experience.

This particular chef did not use onion paste.

Regards,
Mick

Quote from: Razor on January 12, 2011, 07:33 PM
Hi Mick,

No, I haven't seen that one before, but I'm glad I have now

Couple of questions, if you don't mind.

The big pan of base on the stove, what was in the pan just to the right of it?

Also, is there any chance that you could just run through the list of ingredients that he was putting in from the tubs?

Sorry for the questions, but the speed of his hands were like lightening.

Ray

Ray,
If my memory serves me correctly it was a pot of pre cooked potatoes,

Ingredients; Oil in the pan, finely chopped onions, tomato paste, salt, mix powder, chilli powder and methi.

Regards,
Mick

Quote from: gazman1976 on January 12, 2011, 07:30 PM
when was this video taken mick?

Hi Gazman,
This was 5 years ago or thereabouts.
Regards,
Mick

Hi All,
For those who may not have seen this elsewhere.
The first kitchen that I was allowed to film in.
I hope you enjoy it.
Regards,
Mick

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Quote from: Razor on January 12, 2011, 06:03 PM
Hi Mick (Achmal)

QuoteI have never seen breadcrumbs added to a takeaway or restaurant sheek kebab.

I totally agree, I don't think that they would either mate, it just worked for me at the time.  I had some (soggy) keema made up that I just knew, I'd be scraping out of the bottom of the grill pan within minutes.  So I blitzed two slices of white bread, added the keema, and it worked a treat!

I do think however, that it wouldn't be so unusual for them to use other binding agents such as Besan as Phil suggests.  I guess the breadcrumbs kind of replicate that effect?

Ray

Hi Ray,
As I said for home cooks then why not use breadcrumbs if it works. I'm certainly not knocking its use.

I can only say from having been in to 6 or 7 kitchens over the years, I have seen sheek kebabs prepared in 4 of those and not seen any dry binder such as any type of flour. I am, of course, not suggesting that it wouldn't be used elsewhere.
I have seen raw egg added though,
Regards,
Mick