Quote from: George on May 28, 2013, 10:12 AM

Quote from: Alchemist on May 26, 2013, 08:45 PM
The vindaloo looks excellent.  Also, good effort with the presentation, especially after a couple if Cobras!

Alchemist - why do you feel it necessary to repeat Bob's excellent images, to accompany your brief post, or any size post? It's unnecessary duplication gone mad.

Would other members consider it a desirable extension of my moderator duties to remove duplications like that? How can anyone need to see the same images multiple times?

Phil's repetition of one image was OK, in my opinion, because it was directly related to his comment.

As per the other comments, it wasn't intentional, hadn't appreciated the image would be repeated.  Will happily strip out next time now I realise how it works 

Wow, catering for 50!  I can't even begin to imagine the work you've put into this.  Well done.  Surprised you are looking forward to the next one!

Quote from: DalPuri on May 29, 2013, 02:52 PM

Quote from: Alchemist on May 29, 2013, 08:16 AM

Quote from: DalPuri on May 29, 2013, 12:22 AM
I'LL tell you whats lacking,, some heat under your pans!!

Either deal with the splatter or use a high sided pan but, Whack that heat up! 
You'll make far better curries when you start to fry your ingredients rather than sweat them. 

I agree, I do normally crank it up, although not having a gas hob does limit the maximum heat I can achieve.  I think with the keema I knocked it down as it seemed to be burning on the bottom of the pan and I didn't want to burn it!

Thanks for your feedback.

Hi Alchemist, thats not exactly what i meant as you can achieve great results on a medium heat, gas or electric.
What i see in your video and the majority of homemade BIR videos is impatience.

I'll give you an example (not completely aimed at you  )

cold pan
oil into cold pan
g/g or onions into cold oil
spices/deglazer into hard/raw G/G/O
base gravy into already wet spices/deglazer

Nothing is given a chance to sing or do its own thing in the pan. Forget the recipe methods and timings and focus on the ingredients.
Use your senses to tell you when to add the next ingredient.

The way i've seen some people cooking BIR, they might as well chuck everything into a cocktail shaker and empty the whole lot straight into the pan.

Keep at it Alchemist, you'll get there. 


p.s. when things start to catch on the bottom, just add a tiny splash of water to deglaze and repeat if necessary. Stir off the heat for a few seconds to stop the splatter is a good tip, but never turn your heat down to the lowest setting until the end of the dish when you just want it to tick away on a low simmer and after each set of ingredients has been cooked through.

Yeah, was just following the recipe instructions really which indicated a moderate heat at first.  I do normally start with a fierce heat for the first part of cooking and this often gives a better end result.  Thanks.

Having looked at the video again I'm convinced all that meat needs a serious amount of spices to achieve something like a decent keema.  Anyone got a top notch recipe for this?

Quote from: DalPuri on May 29, 2013, 12:22 AM
I'LL tell you whats lacking,, some heat under your pans!!

Either deal with the splatter or use a high sided pan but, Whack that heat up! 
You'll make far better curries when you start to fry your ingredients rather than sweat them. 

I agree, I do normally crank it up, although not having a gas hob does limit the maximum heat I can achieve.  I think with the keema I knocked it down as it seemed to be burning on the bottom of the pan and I didn't want to burn it!

Thanks for your feedback.

My attempt at The Curry Guys lamb keema. 

http://youtu.be/Jhpxmbn0Krk

Quote from: Bengali Bob on May 28, 2013, 10:26 PM
Looks good Alchemist. Tried to do okra once but it turned into a slimy mush.  Not sure if I like the taste of them to be honest. My current vegetable specials are bombay aloo and saag bhaji.  Also having some success with a chana bhaji.  Enjoyed watching your recent vids btw; keep up the good work.

Rob     

Cheers Rob.  I think the key with okra is not to add any water and then leave salt out until right at the end, which seemed to keep it from turning slimy.  Glad you enjoyed the vids, another exciting instalment just uploaded!

Made Julian Voigts Bindi Masala today.  I quite liked it, although wasn't sure if the Okra should have been cooked more until it was very soft, as I've never had it before!??

Quote from: uclown2002 on May 26, 2013, 10:26 AM
I've had all sorts of trouble making decent naan breads but finally I achieved it.

I used CA's (new) recipe.

Nice one.  I recently bought a pizza stone which really helps to produce great naans.  Only 15 quid and well worth the investment.

Quote from: Bengali Bob on May 26, 2013, 11:11 AM
Few pics of last week's efforts.  Just two curries.

The vindaloo looks excellent.  Also, good effort with the presentation, especially after a couple if Cobras!