Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: ChickenTroll on January 19, 2019, 03:15 PM
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Hi everyone please enjoy.
https://youtu.be/_weLAzB1nFk
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Another interesting video and I really enjoy his work. However, he is clearly (and openly) not demonstrating his restaurant style CTM or other dishes. This is another hybrid traditional homestyle dish cooked in a commercial kitchen. I'm now asking why he showed making the base gravy and then follows up with curries that don't use it. These dishes he shows may well be very nice but it is not as expected or claimed, ie; not restaurant style.
Even after I convert to restaurant style, it won't be his restaurant served dish. I'm afraid I won't be visiting to taste his secret family take on the CTM.
Can anybody explain the green colour of his g&g paste?
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Can anybody explain the green colour of his g&g paste?
From my post many years ago:
And the blue/green question. Well garlic contains compounds called anthocyanins which are plant pigments. They act as pH indicators, i.e. they change colour depending on the degree of alkalinity or acidity of the surrounding medium. This is why some people get bright green base sauce and some do not, it depends on the type and amount of onions and salt and even the nature of your local water amongst other things.
Also garlic is high in sulphur compounds which react with copper from the pan or the water to form copper sulphate which is blue.
As far as I know these compounds are totally safe in the quantities in which they occur in curry cooking.
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Latif,
I am sorry if I am going to be a bit critical here but 'Delli Beli' and other names for food poisoning exist because of bad food preparation techniques and should be called out.
00:30, handling raw chicken and then picking up cooked/marinated chicken pieces!
You shoud really edit out 16:38 - 18:02 as it comes from a different pan and looks nothing like the CTM you cooked but it also looks like you over season with salt.
On a peronal note, it also looks different to the CTM I have had at local restaurants, not something I would have ordered a second time.
BAJ
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Bob-A-Job, unless ChickenTroll is Latif incognito 8), I don't think he is a member of this forum. He may view it as a guest though. At this point, until we know differently, suggestions and criticisms directed to him would be better done using the actual Youtube comments on his individual video pages.
I will not argue that poor handling and storage of raw chicken is a major cause of food poisoning but I disagree with you on the point you make in this instance. The cooked chicken tikka pieces he picked up and shows are pre-cooks destined to the curry pan for his actual restaurant style CTM. In this case they will be further cooked and heated to a temperature that will kill any bacteria transferred. If he had handled the raw chicken and then cut up a salad or handled some tikka that's going directly onto a plate, I would support your view. I have this argument with my wife all the time. There is no risk of bacteria transfer from raw chicken to other food, if, and only if, that other food is going to be cooked afterwards.
As for the segment you want edited out, I again disagree. These little insights into the real restaurant kitchen operations are a valuable source of other learning and I consider them to be an additional bonus. A freeby if you like. In the early days of this forum, such glimpses of a working BIR kitchen would have been like finding gold nuggets.
SS, I've never seen it but I'll take your word for it. I thought he may be adding some fresh coriander to his G&G paste.
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Another interesting video and I really enjoy his work. However, he is clearly (and openly) not demonstrating his restaurant style CTM or other dishes. This is another hybrid traditional homestyle dish cooked in a commercial kitchen. I'm now asking why he showed making the base gravy and then follows up with curries that don't use it. These dishes he shows may well be very nice but it is not as expected or claimed, ie; not restaurant style.
Some of us called that out right from the start: http://www.curry-recipes.co.uk/curry/index.php?topic=15068.msg132334#msg132334 - I still see no reason to expect that he's going to share any of his real restaurant recipes with us, he is simply marketing his brand and possibly making these recipes up on the fly, thinking the YouTube viewers will know no better anyway.
Green G&G paste is probably because he's making it with water added instead of oil.
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You certainly did Sverige. I read your comment at the time. I do still find his videos enjoyable to watch, useful and well done, even if wrongly titled and falsely giving the impression they are his actual restaurant recipes.
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Folks, it would be beneficial to revisit this the above mentioned video, it would appear he had edditing problems, whereby he left sections of the recipe out, he has now ammended this error through the comments section, these additions would have a significant impact on the finished dish
Regards pap rika
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A further correction would be the amount of tikka marinade paste, at 2.35 he adds 2 tablespoons, yet later when summerizing the quantity at 2.55 wrongly claims half a teaspoon. A simple mistake, remember he's new to this, so don't be hard on him.
Regards pap rika
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Hi everyone the updated information.
(http://i66.tinypic.com/b8qrdj.jpg)
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I had already noted the summarising error he made referring to the paste but worth pointing out pap rika.
As for the other editing error, my memory tells that he deliberately omitted these ingredients in the first edition video of the demonstrated dish. He showed them in the bins and mentioned using them in the customer orders but actually said while you could use them he wasn't going to in this dish.
Maybe it has been changed as an afterthought or perhaps it didn't work without them.
Another thing worth mentioning is, and it may be different in UK, but as I found out here a few years ago, that the catering sized jars of Pataks paste and the home sized jars from the supermarket are not the same. Even if I could by all 4 Pataks pastes, I would not buy 8 kg to make a CTM. There is a caterers / hospitality supplies warehouse in Newcastle that sells commercial jars but it would take years to use them at home.
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Another thing worth mentioning is, and it may be different in UK, but as I found out here a few years ago, that the catering sized jars of Pataks paste and the home sized jars from the supermarket are not the same.
Chalk / cheese.
Even if I could by all 4 Pataks pastes, I would not buy 8 kg to make a CTM. There is a caterers / hospitality supplies warehouse in Newcastle that sells commercial jars but it would take years to use them at home.
There is (it seems to me) sufficient interest in BIR in Oz that it might well be worth your while buying the catering packs, then re-packaging them in smaller quanties and flogging them on Ebay. WDYT ?
** Phil.
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Either that or I can just use different brand, but then it's different. I already know the Patak's range of pastes is not fully available here. I've tried finding them previously. Ashoka pastes are now quite readily available and the small jar pastes are the same as the big jars. I bought Vindaloo the other day. Fern's, Bolst's, Sharwood and Deep brand pastes are also available here. I can improvise and we aren't making the actual restaurant dish anyway, so it really won't matter. Purely academic.
For the other Aussies.
Unilever Food Solutions (Aust) supply only these paste products to the Australian market in commercial quantity containers branded Knorr with Patak's a secondary brand. Available via online or from commercial suppliers. Most varieties are available in small jars from supermarkets branded only Patak's but I don't know if they are the same pastes.
]https://www.unileverfoodsolutions.com.au/search-results.html?q=Patak%27s+Paste&ptp=0&tp=0] (https://www.unileverfoodsolutions.com.au/search-results.html?q=Patak%27s+Paste&ptp=0&tp=0)
https://www.woolworths.com.au/shop/search/products?searchTerm=Patak%27s%20Paste (https://www.woolworths.com.au/shop/search/products?searchTerm=Patak%27s%20Paste)
Knorr Patak's Pastes (approx 1.1 kg). Shelf life 24 mths. Once opened use within 6 mths. Do not refrigerate.
Mild Curry (Not available in small jars.) (I bought one of these years ago and really enjoyed it). Korma, Vindaloo, Tandoori, Butter Chicken, Madras, Rogan Josh.
A Tikka Masala Paste is not supplied in commercial size but is in small jar. A Balti Paste used to be available in small jar but no longer. The Kashmiri and Madras Kebab pastes used in this video recipe are not available at all. Kashmiri anything is very rare in Australia.
Unilever also supply Knorr Patak's "Ready to use Simmer Sauces" in 2.2 litre containers.
Butter Chicken, Rogan Josh, Tikka Masala, Korma and Mango Chicken. The Patak's brand supermarket range has all these plus a Light Butter Chicken and a Cashew and Coconut. I haven't used a ready to use simmer sauce in many years and didn't really rate them. The Mango Chicken is nothing like the restaurant versions.
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Using his Base Gravy and done Restaurant style it would go something like this (very roughly for a single serve).
Assumptions.
Onion provided by base gravy.
Individual ground spices replaced by mixed powder. Possibly add extra chilli to adjust heat.
Some spicing from Base Gravy. (It is a flavorsome gravy)
Some flavor from Chicken Tikka instead of marinated raw chicken.
Prep
1 serve of Pre-cooked Chicken Tikka (or other chicken)
Make up the yogurt / paste masala as per video but only about 1/4 - 1/3 required per serve (depending on size of serve)
Season 1 chef's spoon oil or ghee with 1 Bay leaf, 1 or 2 crushed green cardamom, a couple of black peppercorns and a small piece of Cassia Bark.
2 tsp G&G paste
1.5 - 2 tsp Mixed Powder
Salt to taste
Base gravy (in stages as required)
At some point 2 TBSP almond powder, 1 TBSP coconut powder, 1 TBSP sugar or jaggery. 1 tsp Kasoori Methi.
1/4 - 1/3 of the Red Masala
top with the roasted cashews and garnish with cream.
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Hybrid of the hybrid.
I've used Latif's chicken quarters on the bone but then used his base gravy and a mixed powder and done in the more restaurant style. Must say it's looking and smelling pretty good.
As you can see I used 4 different brand masala pastes and powder for the red yogurt sauce, none of them Patak's.