Quote from: Mikka on December 24, 2009, 07:05 PM
Ok your rice looks more on a par with Restaurant rice because it looks oily. Did you use more than usual?

There's no oil, just one tsp of veg ghee at the start with the whole spices in the pan, gently fried for a min, in with washed rice, coated it and added the boiling water. Half cooked the rice then put the pan in the oven at 120 degrees for 15 mins.

Quote from: Mikka on December 24, 2009, 12:42 PM
Bobby that looks really good pal.
I did the same sort of thing some time back with tom sauce in a tin. You know sometimes I do wonder myself if all of these processes we put ourselves through are worth it when you end up with something as good as this?

MSG? I've used it once. Do you think it makes any difference and how did you cook your meat please? Nice one.  ;D

Hey Mikka

To be honest this didn't take me much less time than a full blown effort, it's just I didn't want lots of base as I'm moving soon. If that wasn't the case I'd have been better off making a normal sized base.

I cooked the lamb by gently simmering some rump steaks for an hour. I find they come out lovely and tender. I don't bother pre cooking in spices etc anymore as I don't think it needs it in a Madras.

I don't think MSG makes a huge difference. I was just having a play with one or two ingredients as I'd had a few tinnies! ;D

Thanks guys 

I'm afraid this was just curry in a hurry and no base to hand / moving flat in a few weeks so didn't wan't to fill up the freezer. I just used 2 onions, 1 fresh tomato, bog standard spices in small quantities, a touch of creamed coconut, garlic, ginger, salt and msg. I was just playing around. It turned out well. Not quite as good as using E.g. BE's, SnS' or CA's base and recipe but not far off.

Hi Guys

Tonight I made a custom 2 onion base, Madras and Pillau rice. It was very tasty indeed!







Cheers

BB.

God help us  ;D Domi is going to have a field day with this afternoons postings!

Quote from: emin-j on December 23, 2009, 09:54 PM
I understand how critical the amount of Spice added to a Curry has on the final taste but I've only seen BIR Chef's use a ' Chef's Spoon ' to add Spices.

Hi Emin-j

I agree with your point but for people like ourselves who are trying to replicate BIR curries, precision is important. I can quantify 1 tsp from a measuring spoon. I cannot however quantify E.g. a scant corner of a chef's spoon. What I am suggesting is that recipes posted quantify powders, liquids etc. in standardised units, as they currently do with weights.

Cheers

BB.

Quote from: commis on December 23, 2009, 09:31 PM
Hi
Bb sorry if my reply was not clear. I use standard measures, eg 1tsp=5ml and so on.
Commis

Hi Commis

So are you saying that you use measuring spoons or that your "from the cutlery drawer" spoons, when level, contain precisely the volume specified by the standard measures? If the latter is the case, I can't see how you can verify this. You must be assuming that your cutlery is the perfect standard size. E.g. I have teaspoons in my cutlery drawer that vary dramatically in size and shape.

Cheers

BB.

Quote from: commis on December 23, 2009, 08:11 PM
Hi
Bb I tend to treat all recipes as though they came from a catering manual. All spoon measures are level, weights are measured on a scale.
Commis

Well it's funny that you should say that as I was chatting to one of our recipe authors today, who uses rounded spoons, as do I. It just shows you that my point is valid. If you try his recipes, you will not be obtaining the same results. Furthermore, you've failed to address the possibility that our tsps, dsrtsps and tbsps may be of varying size. This is why we need to reach an agreement.

Cheers

BB.

Quote from: commis on December 23, 2009, 08:02 PM
Hi
Recipes are written to give us the chance to replicate them. So maybe failure is not down to the author but the cook?
Comiss

Hi Comiss

What I was suggesting is that the recipe's author may be using a different size of tsp, dsrt spoon etc. to what the person trying the recipe has, or may be using a level, rounded, or heaped spoon without mentioning which one. If we all agree to use standardised measurement, I.e. measuring spoons, then we're all reading from the same hymn sheet.

Cheers

BB

I (like most of us) find the very same thing. I think that the general consensus on this is that your nose has taken such a good pounding while cooking the curry that it needs a while to recover before being able to appreciate the full flavour of the curry. I'm led to believe that a chef never fully appreciates his own curry for this reason.

Cheers

BB