wet your hands first, it will stop that.......honest 
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#352
Bhajis (Onion, Pakora, Mushroom, Vegetable, etc / Dry Bhaji mix
May 07, 2019, 03:38 PM
I made some onion Bhaji's up last weekend and mixed up the spices and covered the onions before adding rice flour and Gram flour, no water was used i let the mix sit for ten mins to allow the salt to draw moisture from the onions.
Doing this i found i didn't have the situation where the mix seemed to keep getting wetter, for me the mix seemed a bit more stable.
Doing this i found i didn't have the situation where the mix seemed to keep getting wetter, for me the mix seemed a bit more stable.
#353
Cooking Equipment / Re: Induction Hob if on electric...
May 07, 2019, 10:41 AM
Lay a flat cast iron grill plate / griddle pan on the hob and turn it up full, that might work
#354
Lets Talk Curry / Re: How do you know when... they are better than average?
May 02, 2019, 04:38 PM
Like Phil and for the same reasons I always go for chicken, Lamb / mutton i cook at home.
#355
Highly Recommended British Indian Restaurants / Re: Dishoom Bridge St Manchester
May 02, 2019, 12:35 PM
There
#356
Lets Talk Curry / Re: How do you know when... they are better than average?
May 02, 2019, 12:34 PM
Madras, used to be my first go for dish, partly because its a favourite
of mine, also Onion Bhaji's, I consider the taste and quality of those to be a good indicator.
Its a catch 22 with curries and what to order, because its not that often we go for one i end up having a Madras or Pathia because i know i like them rather than risk wasting my money trying a dish that i might not like.
of mine, also Onion Bhaji's, I consider the taste and quality of those to be a good indicator.
Its a catch 22 with curries and what to order, because its not that often we go for one i end up having a Madras or Pathia because i know i like them rather than risk wasting my money trying a dish that i might not like.
#357
Lets Talk Curry / Re: A possible reason for pre-cooking chicken
April 23, 2019, 02:30 PM
Thanks for that info Phil, tis good to hear that
#358
Lets Talk Curry / Re: A possible reason for pre-cooking chicken
April 23, 2019, 02:20 PM
yep, forgot to mention that bit which is also very true.
On a side note i get my chicken breasts in 5kg packs from Bookers which i think eminate from eastern europe, i have noticed sometimes when cutting them sometimes parts are a bit tough, maybe a few get the chance to "work out" lol.
On a side note i get my chicken breasts in 5kg packs from Bookers which i think eminate from eastern europe, i have noticed sometimes when cutting them sometimes parts are a bit tough, maybe a few get the chance to "work out" lol.
#359
Lets Talk Curry / Re: A possible reason for pre-cooking chicken
April 23, 2019, 12:34 PM
Hi Phil
All our meats rest after cooking Beef, Lamb, Pork, Chicken, all cool before cutting, so resting time is given, i firmly believe the only reason for T/A's pre cooking chicken and lamb is speed in serving the dishes. The only thing that seems out of the equation with your post is marination, personally its something i always like to do with chicken, i also grill my chicken before it goes in a dish, for me its just another layer of taste.
Going back to your original question i think resting allowing the meat to "relax" answers your question about tenderness.
All our meats rest after cooking Beef, Lamb, Pork, Chicken, all cool before cutting, so resting time is given, i firmly believe the only reason for T/A's pre cooking chicken and lamb is speed in serving the dishes. The only thing that seems out of the equation with your post is marination, personally its something i always like to do with chicken, i also grill my chicken before it goes in a dish, for me its just another layer of taste.
Going back to your original question i think resting allowing the meat to "relax" answers your question about tenderness.
#360
Trainee Chefs / Beginners Questions / Re: Removing Whole Spices - when?
April 22, 2019, 11:19 AMQuote from: Peripatetic Phil on April 22, 2019, 11:09 AMQuote from: mickyp on April 22, 2019, 10:48 AM
Hi BAJ, personally I leave green cardamom seeds in as for the larger whole spices I take them out prior to serving with the exclusion of rice if they have been used to flavour the rice, I tend to leave them on top of the rice as a dressing where it