Quote from: Yellow Fingers on May 08, 2005, 06:41 PMA chef told me, that without the oil, the spices won't cook rightQuote from: DARTHPHALL on May 08, 2005, 04:05 PM
Does this mean that the base/gravy mix is better made omitting the veg.. oil ?? Would be interested in all of your opinions on this.
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#591
Lets Talk Curry / Re: oil colour
May 10, 2005, 12:48 PM #592
Starters and Side Dishes Chat / Re: spiced onion recipe
May 08, 2005, 09:02 AMQuote from: semiskimmed on May 07, 2005, 07:34 PMYes, please get that.
? The gravy thye make is prepared in bulk...its amazing qauntitys they put in.?
We could see if anything is missing, from what we believe goes in.
#593
Lets Talk Curry / Re: Where is everybody and where have they gone?
May 08, 2005, 08:58 AM
I bought three very fine curries last night for my family last night.
Vegetable Vindaloo
Prawn Rhogan Josh
Vegetrable Dhansak
Apart from obviously different ingredients, suggested by their names, they were all the same curry.
Also, and very important, is that these bought curries are not that spicey (so hold back on those spices!)
Subtle differences were:-
Rhogan Josh has a prefried browned garlic with fresh coriander added.
Dhansak has more fried sweet chunky onion.
But basically they are the same curry.
If you can make one then you can make them all.
I could also taste the chicken jelly in them too.
When you have spent four hours preparing that stuff you can't forget it! (I have tried)
And it was in all of them.
The base gravy tasted very like Curry King's home demo version.
The point I am making, is that I really think we are there now.
I think the diffences are minimal.
If you are prepared to take the time, all the information is on this site.
I daily check out this site and in2curry as well for something new.
I will keep asking questions and post any demos but I don't think there are any major secrets left.
I think that's why there has been a lack of recent posts,as most people feel the same.
Whenever anyone says they have spoken to a chef, I am always excited, but they seem only to find out what we already know:-
" the base is made of onions, garlic , tomtoes and spices"
I haven't totally stopped believing in a missing tecnique/ingredient, but seriously doubt it.
I believe that we are all better than we think we are, and improvement will only show with practice.
Vegetable Vindaloo
Prawn Rhogan Josh
Vegetrable Dhansak
Apart from obviously different ingredients, suggested by their names, they were all the same curry.
Also, and very important, is that these bought curries are not that spicey (so hold back on those spices!)
Subtle differences were:-
Rhogan Josh has a prefried browned garlic with fresh coriander added.
Dhansak has more fried sweet chunky onion.
But basically they are the same curry.
If you can make one then you can make them all.
I could also taste the chicken jelly in them too.
When you have spent four hours preparing that stuff you can't forget it! (I have tried)
And it was in all of them.
The base gravy tasted very like Curry King's home demo version.
The point I am making, is that I really think we are there now.
I think the diffences are minimal.
If you are prepared to take the time, all the information is on this site.
I daily check out this site and in2curry as well for something new.
I will keep asking questions and post any demos but I don't think there are any major secrets left.
I think that's why there has been a lack of recent posts,as most people feel the same.
Whenever anyone says they have spoken to a chef, I am always excited, but they seem only to find out what we already know:-
" the base is made of onions, garlic , tomtoes and spices"
I haven't totally stopped believing in a missing tecnique/ingredient, but seriously doubt it.
I believe that we are all better than we think we are, and improvement will only show with practice.
#594
Starters and Side Dishes Chat / Re: Are Your Poppadums as good as they could be?
May 05, 2005, 10:07 PMQuote from: Mark J on May 05, 2005, 09:44 PMI can get a packet of 10 for 50 pence.
Surely it isnt worth making your own poppadoms!
I can understand the fun of making them but you'll total your kitchen in the process!!
#595
Starters and Side Dishes Chat / Re: spiced onion recipe
May 05, 2005, 10:05 PMQuote from: Blondie on May 05, 2005, 09:58 PM
Hi Pete & Semiskimmed,
What do the BIRs call this dish ?
Cheers,
Blondie
Onion raita, I think.
You don't order it, you just get it
#596
Starters and Side Dishes Chat / Re: spiced onion recipe
May 05, 2005, 09:46 PM
I get this onion mix, in a small carton, whenever I buy a curry.
I usually also get another carton with mango chutney too.
They are free.
I usually also get another carton with mango chutney too.
They are free.
#597
Starters and Side Dishes Chat / Re: Are Your Poppadums as good as they could be?
May 05, 2005, 09:41 PMQuote from: london_lhr on May 05, 2005, 08:55 PMYou'll have to use something like a pasta maker to get them thin enough.
I actually got the ingredients today to make my own poppadums. After experimenting I will post
my findings for those interested. I know Ghanna would like to know!
Cheers,
Barry.
I use one for making sheets of fresh lasagne.
#598
Starters and Side Dishes Chat / Re: Are Your Poppadums as good as they could be?
May 05, 2005, 08:15 PM
I sometimes cook a whole packet on a Friday night.
They are difficult to store so I put, any left over, into supermarket carrier bags interleaved with kitchen towel.
I just tie the bags loosely.
I warm the poppadoms, as required, with my microwave and they come out dry, crispy and very tasty.
I don't understand why they stink the house out so bad.
The kitchen smells similar to a toilet after frying them.
They are difficult to store so I put, any left over, into supermarket carrier bags interleaved with kitchen towel.
I just tie the bags loosely.
I warm the poppadoms, as required, with my microwave and they come out dry, crispy and very tasty.
I don't understand why they stink the house out so bad.
The kitchen smells similar to a toilet after frying them.
#599
Lets Talk Curry / Re: Source of the 'toffee' taste - found
May 04, 2005, 01:05 PMQuote from: Ian S. on May 04, 2005, 01:00 PMPerhaps it is at the curry base stage, but I have found when I add some precooked ingredients (like fried onions) that they just seem to disappear into the sauce.
Whatever they're doing, it would seem they're doing it at the base stage (I guess).
Or maybe they add some pre fried onions to the base sauce before blending?
#600
Lets Talk Curry / Re: Source of the 'toffee' taste - found
May 04, 2005, 08:06 AMQuote from: thomashenry on May 03, 2005, 08:17 PMThanks, I'll try that.
A few people have mentioned in the 'describle the taste' thread that BIR dishes often have a slight toffee type flavour
used week old pre fried onions in our home cooking, but it must happen all the time in a resturant. Using them brought the 'toffee' taste that no-one seems to be able to get. Try the above, and I think you'll find you do get it!