That was a great video
I could almost taste it 10/10

Quote from: chewytikka on December 13, 2011, 03:25 PM

Quote from: noble ox on December 13, 2011, 01:57 PM

Hi All 
Any reason as to why some of you use metal rather than wooden spoons for cooking the curry?


I am struggling to see the obvious reason apart from making a lot of noise

Noble Ox
Some members want to replicate BIR as close as possible.
The Chef''s Spoon is just a standard piece of kit, that most BIR Chef's use.
You can't get a wooden spoon with a thin enough bowl and if you could it
wouldn't last too long on the high heat, it would simply burn and split.

cheers Chewy

Chewy ticka
Thanks for the reply
I have used the same wooden spoon which is chefs size and thin for 20 years, it was sold as a salad server but is top quality hard wood
There are also lots of silicone spoons of the required sizes
Metal spoons scratch steel aluminium and teflon which encourages sticking and burning
In some recipes on this site some members advocate metal so I am still wondering why

Hi All 
Any reason as to why some of you use metal rather than wooden spoons for cooking the curry?


I am struggling to see the obvious reason apart from making a lot of noise

Welcome and hope you enjoy this forum

HI All
When starting  a curry I usually fry the spices in oil, there are 3 basic methods
Adding the mix dry or in oil paste form or mixing with water to make a paste
So which 1 is the best method?
I had some left over rice, so while the CPO (currry permission officer)was out I made 3 small currys
I used the exact amount of oil the same spices and base sauce and times
The smoothest by far and sweetest was made with the water based
The dry mix was a touch on the bitter side
The oil paste was a bit harsher
Just my findings a bit of fun and used up some rice but interesting
Looking forward to your responses and comments

Re : Basmati rice I watched a TV doc 18 months ago
It appears that the big supermarkets are selling some very low grade rice with a little of the good stuff in it (ripping us off) following the TV chefs using basmati.
25 years ago I had to use Asian shops for the Basmati all there was in the supermarkets was Patna or long grain and uncle Ben's
I always go where the asians buy theirs

Quote from: curryhell on December 08, 2011, 09:56 AM
Ah the missing 5% at last .  But we already knew this.  We just don't like to admit it otherwise we'd have no excuse for spending hours in the kitchen trying a new gravy / spice mix / technique, turning the house into a BIR yet again to the wife's disgust, cooking pot upon pot of curry and washing it down with gallons of beer ;D.  And besides what an earth would we have to talk about on the forum? ;D ;D ;D

Strange thing is my missus makes a very good gravy for roasts etc the same for years and would not change it..................I have achieved some good curry BIR types
Pleased with the results, swearing that is" my curry" totally satisfied..........then I find myself changing it try this try that etc...wish I knew why : : :

I believe yes, see my response in above thread started by Whandsy

Hi Whandsy
That was a good post and interesting thank you.
I too share the idea of sensory over- loading. If I open my store cupboard I only have to look at lime pickle and to get those taste juices flowing. when I make some its different as there is overload.
Try making a curry eat it then eat some of it the next day,its the same curry with a better appreciation of the flavours and spices
All my best BIR experiences have been those spur of the moment curry fixes.

Quote from: Unclefrank on December 02, 2011, 01:14 PM

Quote from: noble ox on December 02, 2011, 12:47 PM
Hi Unclefrank
My 1st curry 1958 cooked by my mother in W London then....  always had some apple in it.
There were no BIRs then ,nobody had heard of curry, I can remember all the kids trying it out and running home with hot tongues, but they always returned for more the next week
I know of a few BIRs who add apple puree to the vindaloos giving that mysterious fruity tang

Thats very interesting about the apple puree in Vindaloo, dont eat it  that often but will give this a go.
What curries have you made with your base?

I have made loads of different BIR types thats what friends expect,but for me its a vindaloo type (with a little pickled beetroot juice from my home growns gives vinegar and harmless colouring) or madras clone
the only I am not keen on are the korma versions