I need the recipe for that sausage and tomato curry on the cover ;D
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#602
Lets Talk Curry / Re: Cook, leave then reheat?
November 21, 2012, 03:28 PM
I undercook the chicken (tikka normally) and add at the towards end of cooking. This way it's fine on a reheat. That said I don't have a microwave and I use chicken thighs. Also leave a bit of base to add if it's dried out to much is a good idea. I normally cook in the afternoon before a curry night or at worst before the missus does the rice.
#603
Lets Talk Curry / Re: The Curry Crunch - ISBN 978095634030-6
November 15, 2012, 06:35 PMQuote from: Unclebuck on November 15, 2012, 04:58 PM
a cook book with typos and bad grammar but who am i to criticize as long as the curry's turn out be good.
Oh, the irony ;D
#604
Trainee Chefs / Beginners Questions / Re: Base Gravy Question From a Newbie!
November 10, 2012, 11:26 PM #605
Trainee Chefs / Beginners Questions / Re: Cooking frozen whole chilli peppers
November 10, 2012, 08:05 AM
I find it depends on their condition when they're frozen. Small ones retain more bite, ones that are a bit less fresh tend to be soggier or the seeds turn black. I usally use frozen chillis for slicing finely, so I'm not to bothered too much by that. I'd probably try to buy fresh if I was doing a Jalfrezi or something like that.
And red ones seem to freeze better than green probably due to their size.
And red ones seem to freeze better than green probably due to their size.
#606
Trainee Chefs / Beginners Questions / Re: Cooking frozen whole chilli peppers
November 09, 2012, 05:57 PM
Put them in a cup of hot water for a few minutes.
#607
Curry Videos / Re: Madhur Jaffrey's Curry Nation
November 07, 2012, 04:57 PM
Thanks Dalpuri
Some intersesting stuff in there. Better than working on a dull afternoon. I'm sure it'll be pulled soon, so get in there while you can people.
Some intersesting stuff in there. Better than working on a dull afternoon. I'm sure it'll be pulled soon, so get in there while you can people.
#608
Jalfrezi / Re: CA's Chicken Jalfrezi
November 07, 2012, 03:28 PM
I wasn't even aware of the image-hosting site ;D
#609
Jalfrezi / Re: CA's Chicken Jalfrezi
November 07, 2012, 12:01 PM
Have you tried Photobucket? I found it worked fine.
#610
Cooking Equipment / Steel pans
November 04, 2012, 06:06 PM
Christmas is coming and me and the missus usually buy ourselves a join prezzie, normally kitchen related. I've promised her a replacement for one of her pans that I scratched all the protective coating off :-X
I in return can get a new pan. I'm fairly happy with my non-stick aluminium pan, but it's a bit too non-stick and a bit convex.
I'd love a steel pan something like:http://www.amazon.co.uk/De-Buyer-5610-32-Mineral-Diameter/dp/B00462QP1G/ref=pd_sim_kh_1
I'm cooking on induction and I want something that I can use my metal chef's spoon in and that'll caramelise a bit. I'm worried that it might be too thick and difficult to adjust the temperature with.
Any thoughts?
I in return can get a new pan. I'm fairly happy with my non-stick aluminium pan, but it's a bit too non-stick and a bit convex.
I'd love a steel pan something like:http://www.amazon.co.uk/De-Buyer-5610-32-Mineral-Diameter/dp/B00462QP1G/ref=pd_sim_kh_1
I'm cooking on induction and I want something that I can use my metal chef's spoon in and that'll caramelise a bit. I'm worried that it might be too thick and difficult to adjust the temperature with.
Any thoughts?