1 cube in 450ml for Knorr razor
ELW

Good thread to see the regional differences at a glance..they don't half make me hungry those menus

ELW

Quote from: chewytikka on January 25, 2012, 01:19 PM

Quote from: ELW on January 25, 2012, 11:48 AM
I would like to know what makes eastern Star CP, different to any of the other 10kg catering cp. It's not available here, but is at least 20% more expensive than Rajah Gold/ King Curry / Ship Brand etc. I would imagine it's superior somehow, going on the price alone. The catering brands are also unavailable in retail sizes/outlets, which leaves me wondering what they taste like(restaurant taste??), albeit it the small amounts used in a mix powder. Has anyone ever bought & used a 10kg catering CP for home use?

Regards
ELW

Hi ELW
Repeating myself again, but still don't get the idea of using ES Chinese curry powder in BIR, but hey...

I can't imagine anybody buying a catering 10kg tin of curry powder for home use.

But very interesting you mention Ship brand MCP, where have you seen this for sale in the UK, I'd love to get hold of some,
purely nostalgia, because I remembered the big green tins in the restaurants when I was a kid, but couldn't remember the name
until I asked around a few old Chef/Owner's and they said it was Ship but they can't get it anymore and haven't for years.

For me this would fine tune and complete my 70's curry base

cheers Chewy

Hi Chewytikka, it was in one of the Chinese/Asian c&c's in Glasgow, where I saw Ship Brand. I can't remember for sure, but it may have been Chans Ltd, Farnell Street, Glasgow. There's a few c&c's over there within walking distance. Rajah was the only brand of the 10kg's I'd even heard of there, (albeit Rajah Gold?? ) They looked like old motor oil containers! Ship Brand seems to have stuck in my mind for some reason & the green tins are ringing a bell. I'll maybe get there this weekend to check it out again
regards
ELW

I would like to know what makes eastern Star CP, different to any of the other 10kg catering cp. It's not available here, but is at least 20% more expensive than Rajah Gold/ King Curry / Ship Brand etc. I would imagine it's superior somehow, going on the price alone. The catering brands are also unavailable in retail sizes/outlets, which leaves me wondering what they taste like(restaurant taste??), albeit it the small amounts used in a mix powder. Has anyone ever bought & used a 10kg catering CP for home use?

Regards
ELW

Quote from: curryhell on January 25, 2012, 07:15 AM
Personally, i think this is a very interesting line of enquiry.  Some people would say this doesn't happen and any whole spice found in your takeaway either comes from the rice or from the prepartion of the meat.
This topic has never been thoroughly explored.  There are a couple of threads where positive comments have been made after having included whole spice in dishes.
For those fortunate enough to have witnessed gravy being made, what is your experience?
Maybe the dream team off to Az's on Sunday week can ask this question on our behalf

This base: https://curry-recipes.co.uk/curry/index.php?topic=3199.0 taken from a bir report, apparently uses cumin seed, rather than powder. The recipe, as taken from the op's notes which were given to him by the chef, say powder. The op said he saw seeds, & from what I can make out from the photo, it looks more like whole spice in the big pot of onions. I'm not sure my jug blender could deal with cumin seed very well, which could partly answer the question. *note no use of mix powder in any of this stuff? GM & curry powder only** It does mention the chef preferring East End spices, but the brand of curry powder is unknown
ELW

Thats making me hungry, I've stared doin mine in the grill only, but they dry out from time to time. Those wee skewers are murder for turning chicken over though! They turn & the chicken stays where it is   
Gettin some flat or square ones when i see them somewhere


Regards
ELW

QuoteA few people have mentioned that milk should be added to the yoghurt to thin it down.Funny enough my wife used to go out with guy who was a delivery driver in a restaurant.She would spend hours in the kitchen talking to the chefs,she still remembers that the chef used to get through loads of cartons of milk in a week.Could he have been using this in his marinade??  Hopefully Az can give us his take on tikka marinade and whether he has ever used milk.

I reckon the ta's use milk to think the pakora/bhaji dips aa well, they always seem to be much thinner than yoghurt ever is straight from the tub

ELW

Edit- infact its right here https://curry-recipes.co.uk/curry/index.php?topic=3920.0

QuoteThe resulting marinade should be quite thin and should not form a thick paste. If it is too thick add a bit more oil. I would cut an average chicken breast into 4-6 pieces, if you cut them too small they dry out during cooking. I usually cut mine up smaller after cooking if adding to a curry.

Hi acrabat, Glasgow here, that statement is very important, although it took me long enough to suss the thick yoghurt marinades were causing a grainy texture. One of the ta's near me has an almost watery like marinade, which leaves almost nothing clinging to it when cooked, it turns out great. Agreed, tikka & tandoori recipe'smore than anything benefit from a picture  The texture & look is I think what everyone is after

I currently use the shish mahal recipe, which your thread has just knocked onto page 2  ;D

Regards
ELW

Quote from: JerryM on January 22, 2012, 05:50 PM
have made the ashoka chicken marinade which i'm used to making (used it in staff curry).

it was not as good as the ifindforu version/method.

quite a suprise as the ingredients are not that much different. the step difference must be down to the cooking method or perhaps the inclusion of cinnamon and bay.

ps ELW - for the ifindforu version i've been using the pre cooking liquid for the final stage of cooking the chicken - whether right or wrong i feel it works better than plain water.

I'm going to try this next time, albeit with a different spice mix. I may have skipped this if i hadn't seen the picture!
The Ash chicken seems like  more of a marinade, which is more tikka like in texture, I would imagine the oven method seals the outside layer. Not sure which method would keep the moisture better. The Ash G&G paste is real feature of their cooking but can be a bit heavy. (I slow cooked Ash base(1/3) and completely ruined the flavour recently, the G&G and coconut takes over) All that bir pre cooking liquid/broth, must go somewhere, bags of flavour in that...in the dish?...base???....can't see them ditching a single drop!

ELW

Welcome to cr0 MissLister, loads of information on here
Regards
ELW