;D ;D ;D ;D OK, enough said and my toys are now back in the pram.  Lets get on with the mission........  erm what was it we were supposed to be doing :-[  Ok WoksUp?

CP :-[

OK guys, rant over, and thanks for the apology WoksUp.  Toys are back in the pram.

CP  ;D

As I have said in my other response Woks Up this is about ideas and opinions so that we can create something of a reference standard for one and all.  I suspect it is your use  of words and phraseology that gets my back up, sorry but words like illogical and irrelevant or totally disagree, are not suitable for me.  I have the same respect for newbies opinions as well as the experienced as we all have something to contribute, and that includes you.

I have moved to the Dark Side 

CP

I don't claim, I am in the business and have been for the past four years, and have been cooking and learning about curries for probably nigh on 40 years.  But do remember I amd not a BIR and don't claim to be.  My approach, methods etc are different.  I think your response is out of step with the light hearted approach I have, so I would not be so stupid enought stir fry sawdust. :-X

I have never stated that one particular process/method/spice is the answer, and I think the seasoned guys and gals on here have exhausted these topics.  What I am trying to say across several threads if you look, is that it is no good getting the excat ingredients if you don't know how to cook and what techniques are required, similarly you can be a very good cook and can not cook curries to save your life!  You must also know what ingredients will or will not work with eachother.  This is quite a complex thing we are dealing with, and experience and practise play a big part.  As I have replied to CK on another thread, I still have to get my mind around the simple objective, which is to replicate a BIR in every good and bad way including using dodgy ingredients.  So don't lets get hung up on these things.  That is why I asked for a hints 7 tips section so we can put the refined answers in one place and not have to make excuses etc when we cock-up on different threads.

So if you want to shout or rant at me forget it, I can spend my time better teaching people who want to learn, and I shall leave this Forum.

CP

Have read it CK.  Sorry, I missed that but well spotted, glad you have a good memory.  It does get boring having to trek through every single thread when you are new to the forum.

BTW I note on the home page that current members logged in are displayed in different colours.  Is this to do with their chef grade?

CP

I agree CK, but that doesn't make it OK.  I was just trying to get a reference point and lob in some quality and Health & Safety points at the same time  :  I suppose there would be no harm using oil from the base as it is not heated to a very high heat.  I sometimes skim oil off and reuse it but only if I know I haven't exceeded its limits.  I only use it for the same dishes though!

Sorry, I keep forgetting this mission is to find the ultimate BIR secrets even if they kill you!  ;D ;D ;D ;D :-[

Keep on truckin'

CP

Thanks Mark.
CP

Sorry Mark, I see your point.  I increased it by approximately 50%.

CP

This concerns me.  If the restaurant/takeaway advertises Vegetarian food then they are not allowed (by law) to use meat products in any stage of the cooking process and that includes bases.  That is why my BIR's UCB uses veggie stock.  However some restaurants make up more than one type of base.  I have anything up to four bases on the go when I am doing my batch runs.  Even if you disregard the Vegan/Vegetarian ethos, some people are allergic to meat products, so you should (if you dare  ) inform you BIR of this obligation.  From the home cooking perspective, if you contaminate any dish or base with meat products it shortens the shelf and freezing life, and increases the risk of bacterial poisoning.  Cross contamination comes from cooking implements as well.

CP

I sent this out yesterday but Layne posted his and it didn't post for some reason so here it is.
Anyway I also agree whole heartedly on all the points made so far:

DP1 Use the best oil you can and get one that has a high flash point.  Don't re-use oil as some change their chemical structure and become carcionagenic.

DP2 Yes, keep things simple, and remember some spices do not react well with others, e.g. Cumin if overused will kill every flavour including ist own!  So stick to the ratios in the recipe until you are confident.

DP3, definitely; learn how to cook using your eyes and smell only, like Indian chefs do.  Tasting during cooking will not give you the correct indication of what the dish will be in its final stages and may tempt you to add more spices!

DP4 Yes, vey important. Tomatoes in their different forms do different things to the final flavour.  Use paste sparingly during the flash frying stage only; it gives the depth and sweetness to the final result.  Use tinned or fresh in the latter stages as this will produce a fresher taste and also will 'crack' the spices to release their final flavours.

DP5  Yes definitely, I think I am consistent on this.  You need high (flash), medium, and low (Dum) heats at various stages to fuse and release the spice's flavours.  BIRs use high heat to cook and then put the dish under low heat (servery) for about 10 minutes to finish off.

LB 1-5 Definitely.  I would just add; store your spices in a cool dark place (not the fridge!).  Spend time on learning the skills of pan and oven roasting, it will pay dividends; and always roast spices separately.

CP 1 Write down what you do, when you do it, and what ingredient(s) and their weights that you use.  Then you can go back and review your successes or disasters.  If you are like me and like a glass of beer or two while you are cooking it is easy to forget what you have done.

CP 2 Make sure any you send to Layne are clearly marked and well packed!  ;D

CP