Abdul, I really appreciate your input at cr0 and hope you will still be here in the new year
Paul
Paul
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#71
British Indian Restaurant Recipe Requests / Re: ?The BIR style wagon?
December 27, 2011, 10:52 PM #72
Trainee Chefs / Beginners Questions / Re: Yogurt always curdles when i add it to a dish
December 07, 2011, 11:52 PM
Foolproof method, irrespective of the heat in the pan at the time, is to add/premix the required amount of yogurt specified in your recipe into your portion of base gravy before adding the gravy to the final dish build at the required time.
Same method can be used with cream
Same method can be used with cream
#73
Just Joined? Introduce Yourself / Re: Hi from Harrow
November 29, 2011, 10:44 PM
Welcome to cr0 Bob
Paul
Paul
#74
Just Joined? Introduce Yourself / Re: Hi from St Albans
November 29, 2011, 10:43 PM
Welcome to cr0 martypops
Paul
Paul
#75
Just Joined? Introduce Yourself / Re: Hello!
November 25, 2011, 07:41 PM
A warm welcome back mate.
things have developed much since you left, you will enjoy updating your knowledge
cheers
Paul
things have developed much since you left, you will enjoy updating your knowledge
cheers
Paul
#77
Cooking Equipment / Re: My new curry pan
November 16, 2011, 10:33 PM
Hi Ray
im guessing just the wooden handle part?
if hes knocked it all up from scratch.....RESPECT!
im guessing just the wooden handle part?
if hes knocked it all up from scratch.....RESPECT!
#78
Pictures of Your Curries / Re: Paneer Korma naans in a pizza maker paratha from a link on this site
November 15, 2011, 10:43 PM
Quote: I actually bought some St Ivel uht cream, to do it!! I got loads left over, how long does it keep?
Hi Haldi
UHT cream will keep maybe 10 days in the cooler after opening.
if you think you might not be using it again anytime soon, just stick it in the freezer, thats what I do and it keeps indefinitely
regards
Paul
Hi Haldi
UHT cream will keep maybe 10 days in the cooler after opening.
if you think you might not be using it again anytime soon, just stick it in the freezer, thats what I do and it keeps indefinitely
regards
Paul
#79
Just Joined? Introduce Yourself / Re: Hi from N wales
November 14, 2011, 10:58 PM
welcome noble ox
do share your experiences with us as after cooking for 45 years you must have sussed a lot of stuff!
regards Paul
do share your experiences with us as after cooking for 45 years you must have sussed a lot of stuff!
regards Paul
#80
Just Joined? Introduce Yourself / Re: hi from cardiff
November 09, 2011, 08:12 PM
Welcome Scooby, you have come to the best curry forum on the web.