I use seer and cook for my sauce based meals, and bake and blast for Kebabs etc.

CP

So am I, as I am a Chillihead too.  We do have a good importer here called The Cool Chilli Company, she imports some good stuff but all dried.

CP

He got lost in the smoke and mirrors :

CP

Quote from: CurryCanuck on October 12, 2006, 01:58 AM
Again , the method may well be - what works best for you . A lot of the Indian restaurants here utilize the " lost water technique " , but even more use either rice cookers or the microwave . The rice  , needless to say is perfect . The proof is in the pudding - find a method that works for you and stick with it . Having said that  , the quality of the rice is imperative in producing a good result .

I agree CC, we are going to invest in a commercial (Samsung) rice cooker as we have to produce 50 8oz portions in one batch!  I am not keen on the Microwave method as it can easily screw up.

Your point about the quality of rice is extremely important, and not a lot of people realise this.  The Indians treat good rice like ggod wine.  They will buy up large quantities of rice from a good vintage year and store it in a dark place for 3 years or more to mature.  Yes rice does improve with age!  The origin of the rice is also very important too; there are too many cheap variants on the market now so be carefull everyone. 

On the same subject Rice is one of the most dangerous foodstuffs we eat so it must be cooked, stored, very precisely.  Everone thinks there gut problems stem from a bad curry, but it is more likely to be the rice; its a killer!!! Look up the Ceres bacteria.

Happy Cooking
CP

Quote from: Cory Ander on October 11, 2006, 02:52 PM

Quote from: Chilli Prawn on October 11, 2006, 02:44 PM
E=MC²

Ummm......that's actually physics CP! 

I knew someome would pick that up..... Damn  :-[, but glad you are watching Cory, I was just being flippant  (Oh no we haven't got an English Grammar expert as well have we?)

Cheers
CP

Very good CH, and near the standard method.  I was taught an an early age the lost water method, similar to what you describe.  may I be so bold as to add another tip for the inexperienced.  If you have soaked the rice for more than 6 hours add water up to one finger's width above the rice; if it hasn't be soaked top up to two fingers above.  this is the Indian way and usually works.  I wll be posting the real BIR method of cooking rice later.

Thanks for your tip; it does work well.

CP

JohnBoy: hmmm.... the amount of onions is really proportional to the rest of the ingredients, but only in the sense that you top up the pan with them.  I use a 14 Ltr Stock Pot, so I put in all the ingredients and top up with Onions.  I will try and work it out more precisely next time.  Mind you I didn't get a precise recipe in the first place ;D

Happy Cooking
CP

Hmm, interesting, but I think it would end up with ladles and Kharais at 20 paces.  What may be a good idea is to produce our own cookery book using the most popular recipes  and the best techniques.  I mentioned before that I was involved in such a task years ago and we were going to donate the proceeds to UNESCO, I reurned to UK before we finished it.  Just a thought.

CP

Pat's first book came out in the early 60s!  Shock horror.  He's been around a long time and he is extremely knowledgeable, I have visited his shop and business base in Haslemere (Hants).  But Pat is a businessman so he ain't going to give his stuff away.  His approach is good and simple, and only misses out in areas when it comes to methods, and variations of Garam Masalas, Curry Powders etc.  I thought he had sold his business and Website to Costas, which has now been taken over by another enterprising chap?

CP

I tried similar products and except for one I was suitably unimpressed.  The one I like was made by an English couple in Hampshire somewhere and their sauces were very good.  Sadly no more I fear.  Good thing about these was they did large catering tubs also.

Cp