Curry Recipes Online
Beginners Guide => Just Joined? Introduce Yourself => Topic started by: randomxchef on May 15, 2013, 07:25 PM
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Hi guys!
Just thought i'd search google for... I cant even remember what i was searching for now, it seems like I got lost down the endless path that is the internet!
Anyway, I was impressed by some of the posts on this website and some of the pro looking dishes- its always good to know that people can still find more in their kitchen than their freezer and oven!
About me- I'm an x chef (name was a bit of a give away i guess =) ), but a fairly jr x chef. My background- i did 2 years college, studying professional cookery lv 2&3 and a lv2 patisserie course. After that, i worked in a 2 rosette restaurant as a commis chef. While i was there, i developed good technical skills and a keen eye for detail. Unfortunately, the exec head chef was a total (insert expletive here), and as such i decided to leave the kitchen, and re discover my passion for food again where it all started- at home!
I have very little experience cooking BIR food (apart from a quick dabble with a recipe from the "curry secret" book), but I have worked with a good array of food in the short time i was a chef (sea buckthorn curd, anyone?) so i hope i can contribute a bit of my experience where necessary, as well as making the most of the wonderful resources available on the website!
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Welcome, (X-)Chef ! Good to have you aboard, but I'll pass on the buckthorn if it's all the same to you ...
** Phil.
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Haha thanks for the welcome! I'v attempted to jump in with two feet with the knowledge I have and hope that it is on the whole of use!
The sea buckthorn curd was excellent! had a taste not to dissimilar from the orange coating from a Solero Ice lolly (with a deeper complexity)! Though if you're like me, its savory all the way!
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Though if you're like me, its savory all the way!
Hmmm, first "flavor" and now "savory". Methinks our good ex-chef has trans-atlantic origins ... And now that you've described the flavo(u)r of sea buckthorn curd, I have an almost uncontrollable urge to want to try some ! Come on, chef : spill the beans -- let's have the recipe for this wonderful dish.
** Phil.
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haha no, just another student failed by the English education system! (all though trying to make a amends a little too late in life!)
I cant give away ALL my secrets so early on, but i do hold a few excellent recipes I'm willing to give away (with some minor scaling from catering quantity's!).
My sticky-toffee pudding is a winner, and a lot less daunting than making a fresh curd over a bain-marie, perhaps i'll post that when i get the chance!
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I cant give away ALL my secrets so early on, but i do hold a few excellent recipes I'm willing to give away (with some minor scaling from catering quantity's!).
My sticky-toffee pudding is a winner, and a lot less daunting than making a fresh curd over a bain-marie, perhaps i'll post that when i get the chance!
OK, 'though I have to confess that it is not a desert I would normally choose (Cr
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I don't use gelatin in mine, but TBH there are a lot of ways to make a curd, so you cant really go wrong providing you don't cook the eggs! All shall be reveled in good time, but feel free to try that recipe, i don't see anything glaringly incorrect. Rhubarb makes a good curd also, just poach it in stock syrup and pure it (after removing the liquid- add it back in if you need to let it down).
Don't forget to pass the final product, it needs to be smooth and luxurious!
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All clear until the last part, Chef : what is "to pass" on the context of
Don't forget to pass the final product, it needs to be smooth and luxurious!
** Phil.
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All clear until the last part, Chef : what is "to pass" on the context of
Don't forget to pass the final product, it needs to be smooth and luxurious!
** Phil.
Sieve it.
(http://www.curry-recipes.co.uk/imagehost/pics/0058bab681fab4ff8c4ffffdfdfd5383.jpg)(http://www.curry-recipes.co.uk/imagehost/pics/152bf1b162ac01c69661606771b92afc.jpg)
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Welcome.
It's nice to have someone with professional training who can input some of their experience and knowledge into what is for the most part a group of amateur but enthusiastic curry cooks.
The collective knowledge about all things BIR found on this site is pretty impressive I think you'll find.
Just don't forget however, that BIR ingredients and techniques are some way away from other styles of cooking.
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Sieve it.
Ah, "pass it" as in "pass it through a sieve". /Now/ I understand ! Thank you, Frank.
** Phil.
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Sieve it.
Ah, "pass it" as in "pass it through a sieve". /Now/ I understand ! Thank you, Frank.
** Phil.
You should turn your tv on once in a while Phil and watch a chefy programme. They're always passing things these days!
Celeriac puree anyone? :P
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You should turn your tv on once in a while Phil and watch a chefy programme. They're always passing things these days!
No thank you : "chefy programmes" haven't been the same since the sad demise of Fanny and Johnny Craddock ...
** Phil.
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http://www.youtube.com/watch?v=IWUsv8wCNUg (http://www.youtube.com/watch?v=IWUsv8wCNUg)
http://www.youtube.com/watch?v=aJKaFpsrNxE (http://www.youtube.com/watch?v=aJKaFpsrNxE)
http://www.youtube.com/watch?v=usxozpMgwnE (http://www.youtube.com/watch?v=usxozpMgwnE)
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;D
Thats the same as my cooker, Prince no.2 only mine was the top of the range. Red and cream. 8)
Mint condition and stored in the garage for years since i moved to the sticks with no gas. :(
My nan had the blue one in the video.
edit: ohh, you changed the video.
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Morning guys! While i appreciate BIR cooking IS different, its about how you treat each ingredient in my opinion, once you have learned to do that you can make the changes you like!
I would like to get some of the basics down, then maybe try adding some twists onto the recipes (obviously not recipes to tangle with the good ol' classics!).
I was thinking of trying the Chinese method of "velveting" the chicken would be a good place to start, but even some different finishing techniques like adding butter to monte the sauce, or adding a liaison, and how that effects the quality of the finished product.
Oil seems to be a hot topic here as well, i would be interested to see if rather having the sauce "suspended" in a large quantity of oil, if maybe a lower quantity could be used, then emulsified through the sauce to distribute the flavor, then compare the finished products.
Of course I'd also like to make some good BIR curries as well, do don't think i'm here to try and change the world- i just love to experiment!
I just wish i had DalPuri's awesome vintage hardware co cook on as i did it ;)
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edit: ohh, you changed the video.
Sorry, I'll put the other one back so people don't think you've gone crazy :)
** Phil.
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I just wish i had DalPuri's awesome vintage hardware co cook on as i did it ;)
And thats only me cooker. I picked up a complete aluminium kitchen down the scrappy for 30 quid. (scrap value, I'm mates with the guy)
English Rose in red and cream to match my cooker 8)
Probably worth a couple of grand. :P
I've got more cupboards than pictured, and thats all in storage too. ::)
(http://www.curry-recipes.co.uk/imagehost/pics/bfb6078b5524ed48f90f4cae85e4b026.jpg)
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That's a show-room photograph, you cheating s@d : no real human being can keep a kitchen that tidy (unless she's female) !
:)
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That's a show-room photograph, you cheating s@d : no real human being can keep a kitchen that tidy (unless she's female) !
:)
Yeah of course. All of mine has never been installed. My Kitchen is too small. :(
Its just biding its time in storage until i move to a bigger place.
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Oil seems to be a hot topic here as well, i would be interested to see if rather having the sauce "suspended" in a large quantity of oil, if maybe a lower quantity could be used, then emulsified through the sauce to distribute the flavor, then compare the finished products.
This sounds very interesting. I'd also like to see how you would make the bagghar/tarka with your (french?) classical background/experience once you've dived into the subject. Flavoured oils would also be a nice topic that others appear to have not had much success at. BTW: I think many of the recipes here are the "real deal", just the instructions may be incomplete for non-professional cooks.