Quote from: natterjak on April 16, 2011, 11:05 AM

Quote from: martinvic on March 26, 2011, 02:17 PM

Quote from: timeless on March 26, 2011, 11:00 AM
Just ordered the 26 amazon one cheers for the link free delivery with amazon as well

Not in stock though are they, 'Usually dispatched within 2 to 5 weeks'?

That's what put me off getting one from there, because from experience with Amazon, that doesn't guarantee you'll actually get one.

There speaks a man of experience.  Received this in my inbox today from Amazon:

"We regret to inform you that we have been unable to obtain the following item:

  "Meyer Commercialware Aluminium HT+ Open French Skillet Frying Pan, 26 cm"
http://www.amazon.co.uk/gp/product/B001L1RGM2

Our supplier has informed us that this item is no longer available.  This item has now been cancelled from your order #026-3131860-3579552 and we can confirm that you have not been charged for it."

Oh shame, wish I had been wrong.

Can I ask, why is it difficult to use a Karahi on an electric hob?


Only asking because I've always put my round bottomed wok straight on the electric ring, without using the wire stand thing, with no problems.
Mind it is a big old wok, so I guess that helps.

I froze some coriander, for the first time, yesterday.
I broke the bunch up, put it in a big bag, spread it out and put it on a large pre-cooled baking tray in the freezer so that it froze quicker.
After it had frozen I just folded the bag up, so that it would would store easier.

Haven't tried it yet, but it looks as though it will be fine to add to the curries. Maybe not as the garnish though.

I always freeze things using the pre-cooled  baking tray (put in the freezer for about 15 mins first) method. Good for freezing whole chillies, chopped peppers etc.
Spread them out on the cold tray (while it's still in the freezer), and when frozen, bag them up and they pretty much stay seperated, unlike when you put them straight in a bag to freeze.

I also freeze the home-made garlic, ginger and onion pastes, in ice cube trays. Just make sure you use the soft rubber trays though, as it just sticks to them hard plastic trays and is a right mess to get out (as I found the first time I tried.

I've also had a go at freezing some left over double cream and Yoghurt. Haven't tried to use it yet so don't know what it'll be like.
Hopefully should be usable for adding to a curry (CTM, butter chicken), and marinating chicken.

Martin

I should add a big THANK YOU to the people on here (and a couple of other sites) for all the hard work, recipes, videos and information to make it possible.

Cheers
Martin

Thanks folks, it isn't my computer then.


Phil, how did you get to that review for the item?
I can't even get that, although the review does seem a little wrong with, 'coating peeling off', '9 pounds' etc..
What coating?
It isn't a non-stick pan, like all carbon steel woks it needs proper cleaning then seasoning/oiling to stop it rusting.

Cheers
Martin

Hi folks

Can someone do a search for an item on Amazon UK?

The item is '27cm (10.5") Carbon Steel Wok'  the ?3.27 one.

When you find it in the search, can you click on it and see if the link to the woks page works.
I keep getting the message-

Looking for something?
We're sorry. The Web address you entered is not a functioning page on our site.

Go to Amazon.co.uk's Home Page

I'm having an argument with Amazon customer services at the moment about the broken link and they are saying it must be a problem with my server/browser etc., nothing wrong their end.

So if anyone else can have a look I'd be grateful.

Cheers
Martin

Thanks guys.

Can you believe it, I forgot to give him this sites address. :

Did leave him about a dozen pages of printed out recipes as a start though.

I'll see how he gets on, then point him here, for sure.

Had a great night last night, went round a 'curryhead' mates house to cook a couple of curries for him.
I'd told him, on the phone, of the BIR methods I'd found on these sites and he was very interested, so I arranged to go round and give him a demo/lesson.
We decided to cook, a Chicken Madras (his restaurant favourite) and a Chicken Tikka Jalfrezi. Oh and I took a couple of my frozen home-made Naans round too.

When I got there, before I started cooking, I went through all the recipes/ingredients/methods etc. for him first.
It was then that he admitted that, after my call, he was really dubious and doubted that this would actually be able to produce restaurant style/quality curries.

Well what can I say, complete success, he was amazed and loved them both (and the Naans). 'It is restaurant food' was his main repeated comment. ;D
The Madras (CA's with a couple of minor changes), was my biggest worry as it is his restaurant favourite, and one that I have no benchmark for, as I don't eat them myself.
I asked for feedback and the one and only thing he could come up with was, it wasn't quite as hot as he normally gets.
I did only add the recipe minimum of 1 tsp chilli powder though, and it was hot enough for me.

Oh and I should add, that after I told him to have a little taste, I had to take the onion paste (Panpots, that I now add to all my spicy curries) off him, before he ate too much of it.
And the pan I gave him to wash, before cooking the second curry, was cleaned with his fingers and a bit of chapatti first. : ;D

Well I've left him the printed out recipes, and he said he's definitely going to have a go himself now.

I'm well chuffed, can you tell. ;D

Did you get your pan Ray and what did you think?

I'll be interested in your views when you get yours Ray, and yes, I do still think it's a bargain and like I said it will get used, it will, it will, it will, I tell you.

Cool, I'm really glad that you think it'll suit your currying needs, only due to the size I just don't think I'm experienced or confident enough yet for it to suit me (and possibly any other beginners thinking of getting one).
But maybe in the future, with a bit more practice and with small single portions I'll find it ok to use.

As for the stiction  , judging from my onion cooking (and of course everyone else's use of Ali pans), I agree, there won't be any problems cooking curries in it at all.

As for the handle, I didn't burn myself on it or anything, but if I accidentally held it a little low down, it was, shall we say, getting a little uncomfortably hot.



Phil, I cook my pancakes in my tefal non-stick, which I usually cook the steak and onions in. But any other suggestions most welcome.

Cheers
Martin