• October 15, 2019, 05:37 AM
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1
Cooking Equipment / Re: new burner
« Last post by Peripatetic Phil on October 14, 2019, 05:14 PM »
Don't know.  Just been down to the cellar to look at it and can't find it !
** Phil.
2
Cooking Equipment / Re: new burner
« Last post by jalfreziT on October 14, 2019, 04:36 PM »
Aliexpress?
3
Cooking Equipment / Re: new burner
« Last post by Peripatetic Phil on October 14, 2019, 02:10 PM »
Just bought one of these for the hotel (allegedly 40kW !)—now we need to find a wok large enough not to fall through the hole in the trivet !

** Phil.
4
Lets talk Curry / Re: Onion Bhaji Cook
« Last post by mickyp on October 14, 2019, 01:42 PM »
My Daughter said the same thing ( smells like an Indian restaurant )when she pulled onto the drive, i find it such a compliment, I've got 20 frozen in vacuum bags now lol.
5
Lets talk Curry / Re: Pre cooked chicken
« Last post by Unclefrank on October 14, 2019, 01:23 PM »
I have tried the pre=cook and freeze option but i don't like serving this to my customers, doesn't seem to have that juicy chicken taste and texture, plus i pride my cooking on using fresh ingredients.
6
Lets talk Curry / Re: Onion Bhaji Cook
« Last post by Unclefrank on October 14, 2019, 01:21 PM »
I have a very good charcoal filter in my cooker hood but you can still smell those golden, crispy balls of delight, when i have the window open, the next door neighbours both sides and opposite all say the same thing, "smells lovely, starving now". The other half always has a big smile on her face when she pulls up on the drive, she knows she has a curry for tea.
7
Lets talk Curry / Re: Pre cooked chicken
« Last post by mickyp on October 14, 2019, 09:36 AM »
Poppadoms freeze ok too, done that.
If im cooking a curry meal for friends i will either cook and freeze or cook it the day before so i can enjoy it without having to have been at the cooker for ages.
8
Lets talk Curry / Re: Pre cooked chicken
« Last post by Naga on October 14, 2019, 08:17 AM »
I poach my chicken in large batches using Chewy's marinate-and-poach method. Batch-poaching allows me to freeze the cooked chicken in ziploc freezer bags for later use and, for me at least, is much more convenient than prepping fresh chicken every time I want a curry.

I do the same with chicken tikka and poached or tikka lamb.

I freeze most things curry-related - pastes, pre-cooked meats, base gravy etc - in fact, just about anything that can be batch-cooked and frozen most definitely will be!
9
Lets talk Curry / Onion Bhaji Cook
« Last post by mickyp on October 14, 2019, 08:15 AM »
Im not allowed to cook them in the kitchen because of the smell, as it was raining i cooked them on a portable induction hob in the garden cabin outside  12 x 18ft with the doors and windows open, i cooked about 25, two days later it still smells of them, funny tho i get a fix from cooking them as much as i do from eating them, who else gets complaints from cooking curry stuff in the kitchen, yet eating is is no problem.
10
Lets talk Curry / Re: Pre cooked chicken
« Last post by mickyp on October 14, 2019, 08:05 AM »
Its good to know what other people do, JT i agree with the points you raise, regarding high output burners i believe as long as you can caramelise the sauce your ok, Livo i follow Misty"s recipe,s too :)

UF that makes total sense,

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