I'm impressed with this company, http://www.dadibhais.com/index.php/kitchen/cookware/frying-omelette-pans.html  ordered today, delivery promised tomorrow! 

Also the ali is one hundred percent food grade. I know there's no proven scientific link between Alzheimer's and aluminium, but I remember well being told to cook eggs until the yolk is hard, ruination of a good yolk I say!

Thanks for the tips!

Thanks George! It'll seem odd, I really like doing the marinade, but I think you're right. I shall try it without. all the best!

Quote from: George on January 30, 2012, 11:58 AM

Quote from: Terramamba on January 29, 2012, 04:30 PM


I used Heston's method at least four times about 5 years ago. So I gave it a fair crack and decided 'never again' because I found I prefer non-brined poultry. This was for roast meals. Perhaps it would be different if brined chicken is submerged in a curry sauce. The chicken/turkey didn't taste salty or anything but it completely alters the texture and, I reckon, the taste. I wasn't persuaded. I'll be interested to hear what you think.

Hi George!

Thanks for that, I'm a little unsure about marinating the chicken to start, not sure what the brining will then do? I shall give it a go anyway 

Quote from: natterjak on January 29, 2012, 04:45 PM
Well I guess it can be browned at the end of cooking with 10 or 15 mins at a high temp. Let me k ow how the Heston technique works out please?

That's an excellent idea, and to make it Heston inspired I could use a blowtorch, lol!

I'm sure to be sharing results of the brining and low temperature cooking, all the best  ;D

Quote from: DalPuri on January 29, 2012, 04:44 PM
Try here Terramamba 

http://www.dadibhais.com/index.php/kitchen/cookware/frying-omelette-pans.html

6.50p for postage upto 20kg

Frank 


https://curry-recipes.co.uk/curry/index.php?topic=5632.0

Thank you, they look the business! 

Hi Natterjak! 

Good luck with your halogen! I'm planning to use mine for cooking chicken, the way Heston B. did last week on the tv. Brining it overnight to add moisture, 60g salt per litre of water. Roast 90c 1.5 hrs, to test it's cooked use a probe to 60 degrees, rest uncovered 45 mins. It looked so succulent and tasty.

Although the chicken won't have that charred look and taste I'm hoping that by finding the right kind of pan to use I'll achieve that smokey taste....one day!!!!!

All the best  ;D

Hi Fishy  ;D

Nice one, I notice that cast iron is ok too (according to the video), I'm going to try that first as I've got one. Searched for ali pans on eBay but no luck. Any ideas?

Cheers 

Quote from: curryhell on January 23, 2012, 07:57 PM
Never actually cooked CT's version.  Take two definitely looks the business.  How did it compare in taste to take one?  You're becoming an expert at giving us a pictorial account of your cooking, which is much appreciated by many and is always very useful for people cooking the dish for the first time.  You're learning by your mistakes, as we all do on here, other than the perfect ones .  How does the dish compare to you your local BIR?
As for the tomato paste, i would be inclined to dilute it further rather than increase the amount.  You can easily over do this stuff.  It's essential but too much of it can ruin an otherwise great curry.  Stay with this dish and work at it Terramamba.  It's surprising what can be learnt each time you cook it.  Great stuff mate.  Keep it up .  Welcome to the never-ending journey :

Cheers mate! 

Take two was better for me as not creamy and more savoury. But lacked the salty savoury depth of my local BIR, I was happier with the colour of my dish though.

Thanks for the tip for tomato paste will add that, and stick to this recipe until its perfect. Well as near as I can get! 

I agree if definitely feels like a never ending journey, lol!

;D

 

Chicken Tikka Jalfrezi Take Two

Improved? Yes. Lesson learnt? Oh yes!

What was done differently? Listening to Chewy Tikka and cooking along to the video.

Proper prep, whilst listening to the video https://curry-recipes.co.uk/curry/index.php?topic=5699.0 on a loop.

Setting up each component in line, ready to go.



From left to right, Red Masala Marinade, Dilute Tomato Puree, Minced Green Chillies, Mix Powder, Pre Cooked Onion and Pepper, GG paste. Can you spot what's missing?

Heated up base gravy, high simmer for about 10 minutes, added loads of water, and more at the end of the cooking time as it had reduced.

I started the video same time as cooking, got the oil hot first, I noticed Chewy took the pan off the heat for the GG paste, I did the same, as it looked like it nearly burnt. Added everything in the right sequence with plenty of stirring.

All going along well, good colour and smell. Add the chicken, it was sitting in the halogen oven still! Cooked. But not sliced and ready to go, doh! Pan off the heat, quickly put that right. Trying to keep the sauce up the sides of the pan to enable carmelisation and singeing, most of it slipped down again being an anodised alu pan.

The video says, something like, and there you go! Wow! The oil had risen to the top of the sauce, looked like it was ready, yippee! At that point I discover I hadn't cooked any rice. Scramble bloody quickly and get some on. Luckily the pan is still warm from heating up the base gravy, on goes the rice, luckily Basmati cooks very quickly. The curry is cooked so heat off, leave it all in the pan.



Plate it up, all looks good, again I managed to cook a mammoth amount and left some in the pan.



Returning to the pan, after eating, to scrape out the contents into a bowl, I notice that will being left on the hob, heat off, there was lovely carmelisation all around, this was absolutely delicious, I just wish I'd incorporated it into my dish, doh!!!!

Points for me to remember for next time are
More dilute tomato puree, I thought it was going to burn, would 1 tablespoon be enough?
Remember to slice the chicken so it's ready to add.
Remember to cook the damn rice, although if I hadn't maybe that carmelisation wouldn't have been such a good amount?
I also added some red food colouring, although Chewys final dish looked nice and red, mine could have been redder.

Thanks everyone for your comments so far, it's a bit nerve wracking for a newbie like me to post, but thank you I value your comments enormously.  ;D

  Thank you Curry Hell!