Curry Recipes Online
Curry Photos & Videos => Curry Videos => Topic started by: Petrolhead360 on January 31, 2013, 08:46 PM
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New video just posted from h4ppyleader on YouTube.
Good picture quality of a working BIR kitchen.
17 mins long, so should be very interesting.
http://www.youtube.com/watch?v=OmpHnOWqRJY
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I dunno, I must be getting old, or jaded, or both! :(
There's only so many times you can watch a chef knocking out curry after curry with the same techniques we already know they use. Nothing to learn, for me, here.
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I dunno, I must be getting old, or jaded, or both! :(
There's only so many times you can watch a chef knocking out curry after curry with the same techniques we already know they use. Nothing to learn, for me, here.
It's a taster, can you understand the chef? we all know it is about the content of the book!
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It's a taster, can you understand the chef? we all know it is about the content of the book!
I don't understand what you mean HC? The chef speaks good English, so yes, I understand him. We all know what is about the content of the book...which book?
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Now i can watch videos like this for hours on end ::) Each time I watch it, i spot something new. I wish i could make it look so easy as that guy. Thanks for sharing. Any more in the pipeline? ;)
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It's a taster, can you understand the chef? we all know it is about the content of the book!
I don't understand what you mean HC? The chef speaks good English, so yes, I understand him. We all know what is about the content of the book...which book?
unlocking the taste to Indian takeaway, Ebook
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If you have achieved the true taste to BIR, this book will be of no interest to you!
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It's a taster, can you understand the chef? we all know it is about the content of the book!
I don't understand what you mean HC? The chef speaks good English, so yes, I understand him. We all know what is about the content of the book...which book?
unlocking the taste to Indian takeaway, Ebook
unlocking what taste precisely Chris? the taste that nobody can describe, the taste that julian promised and failed on.
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I thought it was a brilliant video. Thanks for posting :)
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I am curious, how do these chefs manage to get their frying pans in flames?
the video looks good, but obviously, we have to understand that chefs woudn't take their time to share content if there wasn't any potential benefit for them. So obviously they are doing it to draw sales to his book or restaurant or whatever.
Like curryhell, I like it when I learn something new. I like also the look of this kitchen and how organized it seems. It does give the feeling of an actual kitchen from a restaurant rather than TA.
thanks for sharing
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I am curious, how do these chefs manage to get their frying pans in flames?
the video looks good, but obviously, we have to understand that chefs woudn't take their time to share content if there wasn't any potential benefit for them. So obviously they are doing it to draw sales to his book or restaurant or whatever.
Like curryhell, I like it when I learn something new. I like also the look of this kitchen and how organized it seems. It does give the feeling of an actual kitchen from a restaurant rather than TA.
thanks for sharing
"I am curious, how do these chefs manage to get their frying pans in flames? "
Its all about speed.
"the video looks good, but obviously, we have to understand that chefs woudn't take their time to share content if there wasn't any potential benefit for them. So obviously they are doing it to draw sales to his book or restaurant or whatever."
Sam (the chef) It never Evan ented his head to do a book. That was down to me.
I was in the same boat as you guys, C2go, CBM and the like. This book as to get me there?
You bought there books ask them how to make that (red oil) with out taking it off the top of a base gravy?
"Like curryhell, I like it when I learn something new. I like also the look of this kitchen and how organized it seems. It does give the feeling of an actual kitchen from a restaurant rather than TA.
It's a TA. DO KNOT BUY THIS BOOK IF YOU KNOW BIR.
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Great video Chris.
I like this guy. Confident and right on it with commentary and answers too. One of the best vids i've seen so far. 8)
Cheers, Frank. :)
p.s. I also believe you do need to cook spices first and not in a sauce. ;)
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I am curious, how do these chefs manage to get their frying pans in flames?
Water content from the garlic & ginger paste etc. mixes with the oil in the pan and spits out over the pan where the gas flame then ignites the oil to give the flambe.
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Now i can watch videos like this for hours on end ::) Each time I watch it, i spot something new. I wish i could make it look so easy as that guy. Thanks for sharing. Any more in the pipeline? ;)
Yes CH, it will be all in the book.
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I am curious, how do these chefs manage to get their frying pans in flames?
Water content from the garlic & ginger paste etc. mixes with the oil in the pan and spits out over the pan where the gas flame then ignites the oil to give the flambe.
The only thing you see flames from is the oil, water does not burn. vaporized oil & water will.
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I am curious, how do these chefs manage to get their frying pans in flames?
It helps to have a jumbo jet flame beneath the pan!
I was frying some mushrooms last night in a low sided griddle pan.
Had the burner on full heat (still not a very big burner) and I was moving the pan back and forth, as the chef does in this video, whilst throwing the mushrooms around with a spatula. I got the odd flare-up, but nothing like this.
When the oil spits, if it comes into contact with the flame from the burner, it will ignite.
It's hard to get this to happen at home simply due to the smaller domestic burner size.
h4ppy-chris >> Just wondering what your ebook will teach people that is not already covered on this forum?
Cheers
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I am curious, how do these chefs manage to get their frying pans in flames?
It helps to have a jumbo jet flame beneath the pan!
I was frying some mushrooms last night in a low sided griddle pan.
Had the burner on full heat (still not a very big burner) and I was moving the pan back and forth, as the chef does in this video, whilst throwing the mushrooms around with a spatula. I got the odd flare-up, but nothing like this.
When the oil spits, if it comes into contact with the flame from the burner, it will ignite.
It's hard to get this to happen at home simply due to the smaller domestic burner size.
This makes sense. Thanks for adding clarity! :)
Seeing as I have a normal (albeit with a decent sized flame) cooker I was wondering if there is anything I can do to get a more intense flame out of it or do I need to buy a "specialty" stove?
h4ppy-chris >> Just wondering what your ebook will teach people that is not already covered on this forum?
Excellent question!
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This makes sense. Thanks for adding clarity! :)
Seeing as I have a normal (albeit with a decent sized flame) cooker I was wondering if there is anything I can do to get a more intense flame out of it or do I need to buy a "specialty" stove?
Excellent question!
It was either JerryM or Haldi who tinkered with their gas jets to get a bigger flame. I always get these two guys mixed up. I've always pictured them to look like Monty Don. ;D
Couldn't tell you which thread though sorry.
Frank. :)
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@gagomes, I can get huge flames on a really bog standard domestic gas cooker at home. Using a smaller pan (24cm), I don't use water in the GG now although that can start it. Tomato paste/diluted normally starts the flambe, complete with the Homer Simpson shriek. "Smoky" flavour coming from melted coving & downlighter :)
ELW
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This makes sense. Thanks for adding clarity! :)
Seeing as I have a normal (albeit with a decent sized flame) cooker I was wondering if there is anything I can do to get a more intense flame out of it or do I need to buy a "specialty" stove?
Excellent question!
It was either JerryM or Haldi who tinkered with their gas jets to get a bigger flame. I always get these two guys mixed up. I've always pictured them to look like Monty Don. ;D
Couldn't tell you which thread though sorry.
Frank. :)
Thanks Frank! Hopefully they will read this and jump out of their bunkers for aid :-)
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This makes sense. Thanks for adding clarity! :)
Seeing as I have a normal (albeit with a decent sized flame) cooker I was wondering if there is anything I can do to get a more intense flame out of it or do I need to buy a "specialty" stove?
Excellent question!
It was either JerryM or Haldi who tinkered with their gas jets to get a bigger flame. I always get these two guys mixed up. I've always pictured them to look like Monty Don. ;D
Couldn't tell you which thread though sorry.
Frank. :)
It was Jerry. Cant post the search results, so do a search on here for gas jet by user jerrym. There's a few threads on the subject.
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I am curious, how do these chefs manage to get their frying pans in flames?
Water content from the garlic & ginger paste etc. mixes with the oil in the pan and spits out over the pan where the gas flame then ignites the oil to give the flambe.
Malc is on the money ;)
Extremely simple to flame your Ally pan on your domestic burner.
1. Turn your gas on high
2. Put your Ally pan on the ring for a few minutes, until its extremely hot.
3. Add a Chefs spoon of oil, it will heat very quickly, you will see it shimmer and ripple and you will know its hot enough.
4. Pull the pan towards you, slightly off the rings centre, lift and tip the pan, so the oil has pooled furthest away from you.
5. Now add any water based substance to the pan and WHOOSH, FIRE, 2 feet high at least.
6. Warning, Don't do this, when you have a camera overhead.
7. Disclaimer. Do this at your own risk. Stand well back and don't drop or leave go of the pan or serious burns may follow.
I was demonstrating this to fellow curry fans one day and I didn't want to have to clean the mess and pan after,
so I just gave the pan/oil a squirt of Lemon Dressing.WHOOSH, everybody run.
cheers Chewy
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I am curious, how do these chefs manage to get their frying pans in flames?
Water content from the garlic & ginger paste etc. mixes with the oil in the pan and spits out over the pan where the gas flame then ignites the oil to give the flambe.
Malc is on the money ;)
Extremely simple to flame your Ally pan on your domestic burner.
1. Turn your gas on high
2. Put your Ally pan on the ring for a few minutes, until its extremely hot.
3. Add a Chefs spoon of oil, it will heat very quickly, you will see it shimmer and ripple and you will know its hot enough.
4. Pull the pan towards you, slightly off the rings centre, lift and tip the pan, so the oil has pooled furthest away from you.
5. Now add any water based substance to the pan and WHOOSH, FIRE, 2 feet high at least.
6. Warning, Don't do this, when you have a camera overhead.
7. Disclaimer. Do this at your own risk. Stand well back and don't drop or leave go of the pan or serious burns may follow.
I was demonstrating this to fellow curry fans one day and I didn't want to have to clean the mess and pan after,
so I just gave the pan/oil a squirt of Lemon Dressing.WHOOSH, everybody run.
cheers Chewy
Thanks Chewy! :-)
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i modified the stove i bought - it works a treat. the burn is slightly rich giving a slight build up of black "carbon". as for performance - perfect.
http://www.curry-recipes.co.uk/curry/index.php/topic,2944.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,2944.0.html)
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I think he's talking about a normal gas cooker in his kitchen Jerry ;)
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Good video.I noticed that in his fresh onions there are red and green pieces of something,I also noticed this in the kitchen of my TA, what is it and does it serve any other purpose than just taste.ligs
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I think he's talking about a normal gas cooker in his kitchen Jerry ;)
I was, but I might get one of those single-burners to do the job for us at one point or another.
Was it you Jerry that told me not to use one of these at home?
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Was it you Jerry that told me not to use one of these at home?
Yes. meaning not in your kitchen. i cook in my garage. it's a pain walking round the house to it but well worth it.
i think any type of stove/burner around 7kw would do. the pan is important too. mine is black steel. i've not tried an ali pan so don't know if there is a difference - i guess not as my local BIR defo uses ali. the black steel seems to have the edge though but suffers from, potential to rust (needs constant oil smear).
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I dunno, I must be getting old, or jaded, or both! :(
There's only so many times you can watch a chef knocking out curry after curry with the same techniques we already know they use. Nothing to learn, for me, here.
It's a taster, can you understand the chef? we all know it is about the content of the book!
Please don't claim to be able to make authentic Chinese curry sauce, on YouTube when your recipe is only 50% of the way there. You obviously can't take criticism and admit your faults. Otherwise you would not be blocking people, like myself on YouTube. Your Chinese curry sauce doesn't taste anything close to Chinese takeaway curry sauce, I myself have perfected it, so please refrain from blocking people when they are making a genuine comment. If you can't take the heat, stay out of the kitchen!!!
"genuine comment" my ass...Put your perfect recipe up and prove me wrong!!!!!!!!!!
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Artist Paul's recipe is 100% genuine, its on this site
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Please don't claim to be able to make authentic Chinese curry sauce, on YouTube when your recipe is only 50% of the way there. You obviously can't take criticism and admit your faults. Otherwise you would not be blocking people, like myself on YouTube. Your Chinese curry sauce doesn't taste anything close to Chinese takeaway curry sauce, I myself have perfected it, so please refrain from blocking people when they are making a genuine comment. If you can't take the heat, stay out of the kitchen!!!
Shaun what are you on about? I'm not sure where Chinese curry sauce comes into this thread - or did I miss something?
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I love that cooking station.
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Does anybody know whether this e-book is out? Would like to purchase it. Quite like Sam!
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congrats you win... that's the funniest post of the day
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Chris rocks !
Full stop.
F.B
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Chris rocks !
(http://rollingout.com/wp-content/uploads/2014/02/Chris-Rock-Rolling-Out-8.jpeg?769134)
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both of them are comedians.