Hi BMB, I use this this blend all the time now for curries
https://curry-recipes.co.uk/curry/index.php?topic=3915.0 & stick a tablespoon amount in each of the ice cube compartments...one of the flexible ones


Regards
ELW

QuoteI think Julien knows what he's talking about. The other chappie was just a kitchen hand who knows all but knows little. The best he can come up with is hints of knowing the secrets. But never comes across with anything concrete

I've been following the unrest on the other thread in between masterchef..he's losing credibility fast
I've never used an ali pan in my life, does the 'roasting' mentioned by Julien have any merits in your opinion,I like the sound of it
Regards
ELW

Quotean aliminium pan helps you cook without burning

I just watched the curry2go chef say the exact opposite?

Hi Brian,try mixing the yogurt with some cornstarch or flour to make a paste(yogurt room temp) then mix it in without boiling.  if it still curdles I think it can be brought back with cornstarch/flour & water made into a paste,although I;ve never had to do this
Regards
ELW

QuoteJust go back to providing good recipes and cut the crap about having the secret

sound  advice there!
some bir's don't even use spice blends at all & still create the "secret taste" ...even in a Korma...so how does that work?
this thread nosedived rapidly! 

I don't know exactly what is involved in this course, but the cynic in me reckons it smells a bit.agreed Al, I think also think it is a bit of a master stroke, it's no secret that a large amount of the curry eating British public generally could not  boil an egg, nevermind make a curry base, but they do want 'everything now!'..I suspect its the cookbook stuff with no mass production methods, so would sumise that (cr0 Panpot's kitchen experience) may be a thing of the past at Ashoka. For what its worth, years ago, I was given a recipe for Chinese curry sauce by the Chinese lady at my ta,(very similar to artistpaul cr0 recp,)she told me that I would only make it once or twice(open windows while making), then revert back to the ta.Im a keen cook, but thats exactly what I did(easy life syndrome) Sites such as cr0 are no threat to them in a fast food billion

Hi FC, 2 common sources of bitterness are anything 'burned' & tomato. iF the base tasted ok on its own , you have probably burned the spices or garlic at the start of the dish. I've personally never used cabbage in any base & pretty sure I could leave out carrot also. The base is only 1 component of the finished dish, and as a rule personally, if I dont like the taste of it on its own, its not going to go away in the finished dish. The flavour will only intensify when reduced..don't know your location but the difference in flavours can vary street for my next step by street. Im in Glasgow where the chefs/owners are predominately Punjabi/Pakistani & find the taste here is fairly profound..My own curries are like my restaurants except with the volume down low.I;m looking at oil used for frying pakora /bhajis for use in the base & main dish
Regards
ELW

http://www.ashokacookschool.com/
They have been running at Motherwell College for a few months
Has anyone been or know anyone who has? If so are the recipes their cookbook versions?
Regards
ELW

is it only for dishes with large pieces of onion?.I bet it tastes great, but can;t be added to any curry unless blended

The descriptions on some of the menus in Glasgow are always embellished somewhat, suggesting the methods of cooking are more labour intensive than they actually are("finished with Chef Ali's "special sauce", "meats simmered in their own juices","special" tangy /creamy sauce (chefs spoon of mango chutney/cream anyone?) All for only