Curry Recipes Online
Curry Photos & Videos => Curry Videos => Topic started by: Gav Iscon on February 28, 2013, 06:22 PM
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New video from Julian - Chili Chicken Masala
http://www.youtube.com/watch?v=_Aoo6nmNqnA (http://www.youtube.com/watch?v=_Aoo6nmNqnA)
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How do they make their seasoned oil?
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How do they make their seasoned oil?
The same way C2GO does. Which is not seasoned oil...!!!
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How do they make their seasoned oil?
Julian's Seasoned oil is oil out of his fryer thats cooked about 30 to 40 Onion Bhajis (more or less)
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How do they make their seasoned oil?
The same way C2GO does. Which is not seasoned oil...!!!
Be 'Old' oil the way i look at it ;D ;D
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How do they make their seasoned oil?
Julian's Seasoned oil is oil out of his fryer thats cooked about 30 to 40 Onion Bhajis (more or less)
I'd call that lightly seasoned oil. It seems to lose all its potency when added to the base.
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30 to 40 Onion Bhaji Oil, oh my god I MADE THIS OIL thinking it was the key. How wrong i was, but at the time i would of tried anything. ;)
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30 to 40 Onion Bhaji Oil, oh my god I MADE THIS OIL thinking it was the key. How wrong i was, but at the time i would of tried anything. ;)
Small confession- its 20 - 30 Bhajis, but hey another video recipe to watch. Plus 1 in my eyes
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30 to 40 Onion Bhaji Oil, oh my god I MADE THIS OIL thinking it was the key. How wrong i was, but at the time i would of tried anything. ;)
Small confession- its 20 - 30 Bhajis, but hey another video recipe to watch. Plus 1 in my eyes
10, 20, 30- 100 Bhaji's it will never be seasoned oil >:(
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Seems a little pointless slagging off Julian' s take on seasoned oil without giving your own version up for consideration. ;)
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Seems a little pointless slagging off Julian' s take on seasoned oil without giving your own version up for consideration. ;)
Nice try ruby.
This is the seasoned oil, it is added as a seasoning near the end of cooking your curry. (its never seen an onion bhaji, chip or fat fryer)
(http://www.curry-recipes.co.uk/imagehost/pics/13ee88abd584f5b1d0e4d25ad34f3310.jpg)
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Very informative.. Thank you.. ;)
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Very informative.. Thank you.. ;)
Your welcome ;) And it's never seen a base gravy ;)
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Local chippy after frying cod??
;D
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Local chippy after frying cod??
;D
Could be Ribena. Could be some bodily fluid. Who knows? Bored with it now. Will pass judgement if this book ever gets published but not impressed with the forum being used in this way. >:(
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Getting back on track, I watched the video, and as it haoppens I was looking for a recipe to put up as our new "Chef's Special" for this coming week. I made a list of ingredients and cooked one as soon as I got to the shop.
Of course, once cooked it had to be eaten.........
Very, very nice indeed. I posted on our FB page and included a photo that this was the new special dish and we sold a shed load tonight, with very favourable comments.
THANKS JULIAN!!! 8)
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You're a canny businessman, Mick! More power to your elbow! :)
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You're a canny businessman, Mick! More power to your elbow! :)
Thank you Sir. 8)
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Nice try ruby.
This is the seasoned oil, it is added as a seasoning near the end of cooking your curry. (its never seen an onion bhaji, chip or fat fryer
Looks very dirty at the bottom of that oil, all bits n crap, is it from that Chinese salt n pepper chicken video you done Chris?
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Nice try ruby.
This is the seasoned oil, it is added as a seasoning near the end of cooking your curry. (its never seen an onion bhaji, chip or fat fryer
Looks very dirty at the bottom of that oil, all bits n crap, is it from that Chinese salt n pepper chicken video you done Chris?
Not going to knock it until I have tried it. If that ever happens. ;)
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Sorry chris, but oil added at end of curry cooking. Not in any birs that I have been in and I have been in tons and also watched my curry being made
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I can't help but share your "disappointment" RubyDoo! Spiced/Seasoned oils is one of those topics I have been researching lately. Having skimmed some oil from the top of a taz base and re-use it in another taz base (with due filtering) mixed with some pure oil, I wasn't particularly happy with how it came out. I suppose there may be a very obvious reason that is beyond my understanding.
Something tells me that in order to make the spiced oil, one doesn't need to cook for long periods (particularly because this would probably cause the oil to be of less quality when reused, I would imagine). I've seen a few links to recipes, like this (http://www.recipesource.com/side-dishes/oils/00/rec0016.html) one and this (http://www.indianfoodsite.com/basicrecipes_spiced_oils_and_vinegars.htm) one, which don't require an awful lot of cooking, in fact, it's just about enough time for the spices to infuse. I will play around with it to see how far the addition of these oils will fabricate different flavor.
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Chris' seasoned oil reminds me of the commercially available "Indian Hot Wok Oil" (AarhusKarlshamn/International Collection). Same colour, maybe even the same or similiar ingredients...? No fishing intended - I don't use seasoned oil, and don't plan to change that ,)
Greetings!
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Sorry chris, but oil added at end of curry cooking. Not in any birs that I have been in and I have been in tons and also watched my curry being made
Can't quote BIR, but this practice is widely used in Australian Indian cooking.
They use the oil from the tomato and onion base gravy as a kind of garnish
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I don't use seasoned oil, and don't plan to change that
Then you're missing out on one of the best flavour enhancers for BIR curries. I make my spiced oil by adding excess oil to each savoury curry I make and that is spooned off at the end of cooking and stored and used as the oil for the next curry. In fact I'd be very surprised if Chris' secret oil isn't made in a similar way, but perhaps all in one batch rather than per curry.
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Well, strictly speaking, by using a tadka, you could say I'm using some sort of seasoned oil at leat ;P Must admit that I'm more into the traditional way of cooking a curry, and never even used a base so far! Sometimes I use a few tablespoons of onion bhaji oil, mixed with fresh one to fry some batches of pakora. But I'm not even sure if I've already experienced the real BIR-taste yet (I'm from germany). My favourite curry house, which is said to be the best in whole North Rhine-Westphalia and already more than 30 years in the business, could get close to the taste of british takeaways, but I'm not sure.
Greetings!
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(I'm from germany). My favourite curry house, which is said to be the best in whole North Rhine-Westphalia and already more than 30 years in the business, could get close to the taste of british takeaways, but I'm not sure.
Greetings!
Hi Chonk,
I've eaten curries all over Germany (not through choice) and i can say without a doubt, they're nothing like a BIR. Even though your favourite curry house has 30 years experience, they are catering for the German palette.
All the curries i've eaten over there have been barely spiced and would be similar in flavour to a supermarket curry. In one particular restaurant, the chef was from York so you would've thought the flavours would have been similar but were Miles away from what he might've cooked when he worked in Yorkshire.
On the other hand, you might have a gem there, who knows? 8)
Cheers, Frank. :)
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Well, strictly speaking, by using a tadka, you could say I'm using some sort of seasoned oil at leat ;P Must admit that I'm more into the traditional way of cooking a curry, and never even used a base so far! Sometimes I use a few tablespoons of onion bhaji oil, mixed with fresh one to fry some batches of pakora. But I'm not even sure if I've already experienced the real BIR-taste yet (I'm from germany). My favourite curry house, which is said to be the best in whole North Rhine-Westphalia and already more than 30 years in the business, could get close to the taste of british takeaways, but I'm not sure.
Greetings!
Hi Chonk
Our kitchen hand is German. She says our food is very spicy. She does enjoy it, but if we cook her something to take home she always asks me to cook it without any chilli...lol
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Hi DalPuri!
(I'm from germany). My favourite curry house, which is said to be the best in whole North Rhine-Westphalia and already more than 30 years in the business, could get close to the taste of british takeaways, but I'm not sure.
Greetings!
Hi Chonk,
I've eaten curries all over Germany (not through choice) and i can say without a doubt, they're nothing like a BIR. Even though your favourite curry house has 30 years experience, they are catering for the German palette.
:D
True.
Which cities did you visit? Was talking about the "Taj Mahal" in Bochum. Unlikely, but possible, that you ate there, too (:
All the curries i've eaten over there have been barely spiced and would be similar in flavour to a supermarket curry.
The "Taj" offers a heat range counting from 1 to 6 (with additional halfsteps, e.g. 4+), 3 is explained as pleasantly spicy for the western tongue. There's the inofficial 6+, which is described as "Indian heat". Never checked that out, always take a 4 or 4+. Funny fact: Water from the tap is free, and on the menu it's called "Suicidal tendencies" ;O
Tried some german store-bought curry, and although I believe it was imported and produced in India, it tasted like waste nonetheless and I threw it in the trash. On the other hand, another one I tried, tasted pretty good (Dal Makhani), but was a little bit salty. The last pre-packed one I bought, Rajma masala, from MTR foods India, didn't impress me at all. It wasn't that bad, and I only tried it out to compare to the self-made one, but after that experience, I think I will stop buying pre-packed curries once and for all. Till the next experiment ::) :P
On the other hand, you might have a gem there, who knows? 8)
I WANT to know! So, who's sending me some english curry in a carton/cardboard? ;P
Hi Aussie Mick!
Our kitchen hand is German. She says our food is very spicy. She does enjoy it, but if we cook her something to take home she always asks me to cook it without any chilli...lol
Hahaha, sounds german! ;D
She could get used to it, but not by avoiding all the nice chilis :)
Personally, I enjoy spicy food very much and usually, don't eat german food at all. Wouldn't say that the food is bad, but it's definitely not my favourite taste.
Didn't mean to hijack this thread, by the way ,)
Greetings!
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Which cities did you visit? Was talking about the "Taj Mahal" in Bochum. Unlikely, but possible, that you ate there, too (:
It's possible but there's no way i could remember. Just had a look at the front of the restaurant and it looks familiar, but then lots of towns look familiar when you're tired and on the road. :-\
I WANT to know! So, who's sending me some english curry in a carton/cardboard? ;P
If i was living in London i would happily post you a curry. Two days in the post would be fine. ;)
But here in Wales, they're not that much better than in Germany. :P
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If i was living in London i would happily post you a curry. Two days in the post would be fine. ;)
But here in Wales, they're not that much better than in Germany. :P
Call a courier and ask them to pick it up for you in the nearest vicinity! ::) ;D ;D