Quote from: Cory Ander on December 19, 2012, 01:05 PM

Quote from: uclown2002 on December 19, 2012, 08:37 AM
Do you ever pre-cook your chicken?  If not, can I ask why?

Hi Dave/UC,

Yes, I sometimes precook my chicken (particularly if I have loads of it to cook).  I'm sure it adds different flavours but can also (in my opinion and experience) make it rather dry and overcooked. 

Overall, I find that any advantages (e.g. different flavours and texture) outweigh the faff, time and additional expense of precooking it (for the home cook, at least). 

Cubes of raw chicken breast take literally a couple of minutes to cook.  So that's what I mostly prefer to do.  I don't think precooking it particularly adds to the "BIR" experience.

Makes sense CA but at what stage would you add the chicken? At the first ladle of base stage?

Quote from: gagomes on December 18, 2012, 10:40 PM
I was wondering if you would use seasoned oil to make your ginger and garlic puree mix or if there is any reason not to do so :-)

Personally I do not think it a good idea as it will potentially add a flavour to a dish that the paste is used in that you do not want. A mild and very lightly spiced dish for example. Any dish that benefits from seasoned oil will get it anyway  by using the seasoned oil at the start.

I suppose the other side of the coin may well be that the quantity used in a tbs of paste would be so minimal so as not to be noticeable.

Mick. Promise I will try this VERY soon after doing the  ' better than BIR' that is marinating now.  ;D

Although my new combi drill I can smell under the tree could be good for pre drilling tikka before skewering.  ;D

How about an automatic onion chopping garlic peeler that prevents all hob top splatters and shuts up wife for 3 nights a week? 

Assuming this is the only right place for this type of post - what is the matter with you guys?

Phil you are quite right. George  I suggest you swat up on both the Terms and Conditions and the underlying Posting Etiquette.  Both of you, It would be a far nicer place if you stopped 'beasting' each other. ( Rugby expression that should be self explanatory ) !. 

Cobra any one?

Looks VERY tasty to me. ( he says in an attempt to get the thread back on track and aside from petulant bickering - see new non curry post ).

Quote from: JB80 on December 18, 2012, 04:38 PM
Thanks for the welcome.
There is so much info here I don't know where to start, it's great.

That was what i found.  Best pick a couple of popular recipes or contributors and stick with them for a couple of weeks. Otherwise I was in danger of confusing myself with all the individual tweaks and slants that individuals put on their posts. Get the gravy right then go from there.

Enjoy

Back on subject. (.  . )  its smelling good and as suggested - plenty marinade. Might even chuck a whole breast in after I do the tikka and grill it for lunch tomorrow  ;D

Quote from: JB80 on December 18, 2012, 04:04 PM
Hi all,

I just found this site via someone mentioning it on another forum and I can't believe I haven't found it sooner.
It looks like an amazing site with a wealth of culinary knowledge about one of my favourite food groups, curry. I definitely look forward to trying some of the recipes, learning a heap of new techniques  and joining in with the forum.

I don't know, if there is anything else I can add to the intro then ask away.

Cheers
Jarrod.

Welcome. I have certainly learnt a lot in the short time I have been here.