Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => Cooking Methods => Topic started by: h4ppy-chris on September 05, 2013, 10:44 PM
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watch it on youtube for a better experience. I hope you guys get something from this video, wish i had watched this years ago.
This is 1 of 2 videos, this is Sam cooking the other is close up on the pan.
http://www.youtube.com/watch?v=QAIeXgIYOEo (http://www.youtube.com/watch?v=QAIeXgIYOEo)
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good up mate
best, Rich
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Cheers H4ppy good vid.
Madras, thank god for that, nice to know I've been doing it right for 35years. ;D ;D
Interesting watching a few of your other vids, surprised Chef Sam let you show them mixing
onion bhaji in the sink, H&S issues. Broadcast worldwide...
Weird Sams Korma/Pasanda. Its nothing like a Korma around here, No Coconut,
but Almond, Khus Khus, Yoghurt and Cream. Mind it does look like one :D (Regional thing maybe)
Not sure what you were doing here, was this a Julian Voigt inspired Madras
http://youtu.be/Y4eNtA2eOQw (http://youtu.be/Y4eNtA2eOQw)
cheers Chewy
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watch it on youtube for a better experience.
You said you had clearance to promote your eBook on here. But then, on youtube, there's no mention of this forum but, instead, you post the link to another forum which has been started in competition with this one, apparently, by a disgruntled ex-member from here.
Is it reasonable? What's your motive?
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watch it on youtube for a better experience.
You said you had clearance to promote your eBook on here. But then, on youtube, there's no mention of this forum but, instead, you post the link to another forum which has been started in competition with this one, apparently, by a disgruntled ex-member from here.
Is it reasonable? What's your motive?
You may be in competition, i'm not! I have put links on other vids to this site.
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Hi h4ppy!
Thanks for putting in the effort of another great video. I think the audio on this one wasn't the best. I know you don't really have a lot of resources and I think you are doing a good job with whatever resources you have, but would you consider having a wireless microphone setup in Sam's, so the camera would pick up a clearer sound? a bit like what Julian did with some of his later videos.
Also, for this video in particular, would there be any chance of you adding subtitles? I found the noise levels sometimes a bit too high and as such quite hard to understand, particularly as I'm not a native english speaker. :)
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Hi h4ppy!
Thanks for putting in the effort of another great video. I think the audio on this one wasn't the best. I know you don't really have a lot of resources and I think you are doing a good job with whatever resources you have, but would you consider having a wireless microphone setup in Sam's, so the camera would pick up a clearer sound? a bit like what Julian did with some of his later videos.
Also, for this video in particular, would there be any chance of you adding subtitles? I found the noise levels sometimes a bit too high and as such quite hard to understand, particularly as I'm not a native english speaker. :)
That was shot on my phone the next video with my camcorder. The camcorder has a better sound.
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What is wrong with folks on here George or anyone else for that matter - why cant RCR be mentioned Real Curry Recipes or CA's bircurries.co.uk - do we think the active members on here will suddenly go elsewhere - POPPYCOCK!! the members on here are here to stay - even through the jealousy and back biting that goes on!
As far as an agreement goes that is up to who the agreement is with - but come on all this "the other forum" - "Competition" etc is kids stuff some folks need to grow up if the vids are on RCR say so - after all i'm a member on CRO - RCR and CA's bircurries and here's why - some times its nice to have a natter with the NOT SO CHILDISH! it all feels like a bunch of kids sometimes hiding and whispering behind their hands on here.
And then there are the decent members to name a few S Lindsey - Chewy - CBM - CH - who can cook a bit and do post - not like the many folks who make stupid comments with criticism of others - who say "when i made this" or refer back to the 70's with NO tangible evidence of any cooking knowledge or skill. Also there are the idiots who so they have been telling us been cooking for 40 years but cant work to a recipe of;
Oil in a pan
G/G
mixed powder
salt
tomato paste
etc etc etc
without how much is that 5ml 1tsp etc - that aint done like that in ANY restaurant or takeaway! as all the many videos on the net can show anyone. Its all an estimate when the spoon is dipped in
right had my say - no doubt there will be some stupid reply
p.s.
What all you guys do not realise with your armchair warrior bravado is you are ruining a very good forum and resource - this forum is excellent - the layout of it, the easy the way to upload pictures and videos (even though its the very (same) few that upload) its a fantastic site being turned into a kids playground - what it should show on the side of every members name is the age - I'm in my early 50's then we may be able to make an excuse for all the VICTOR's sitting in their chairs moaning.
best, Rich
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Do you not think, Rich, that you would have made your point far more effectively had you led by example rather than just emulating the very "armchair warriors" that you claim to despise ?
** Phil.
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Here's the thing Phil
I DESPISE no one and have a lot of respect for those who try to make a meal - instead of making a meal of everything.
Sometimes its good to clear the air - ONCE! - instead on constantly beating on and showing nothing at all - but would rather exercise their knowledge of the English language (or not). Its a curry forum - banging, splashing, making and enjoying!
My word i have twice - no more!
best, Rich
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Well said Rich.......
And thanks for sharing again Chris. It is really muchly appreciated by MOST of us. 8)
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Thanks Chris. I will try to listen to the video back home with proper headphones.
@Rich, great advice!
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Good post Rich ! (http://www.digital-forums.com/images/smilies/eagerness.png)
Thanks for sharing this video Chris, I really enjoy how Sam's actions and words need no further explanation.
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I enjoyed the video Chris
and I enjoyed Rich's comments even more
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Hi h4ppy!
Thanks for putting in the effort of another great video. I think the audio on this one wasn't the best. I know you don't really have a lot of resources and I think you are doing a good job with whatever resources you have, but would you consider having a wireless microphone setup in Sam's, so the camera would pick up a clearer sound? a bit like what Julian did with some of his later videos.
Also, for this video in particular, would there be any chance of you adding subtitles? I found the noise levels sometimes a bit too high and as such quite hard to understand, particularly as I'm not a native english speaker. :)
Thanks Chris. I will try to listen to the video back home with proper headphones.
@Rich, great advice!
After reading your first post i did a bit of research on the audio editing, think i have it sorted now.
I am going to put up a vid "Bombay potatoes" will be good to see what you think?
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Those that have put kind comments thank you!
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Hi H4appy
thanks for posting this, I found it interesting and informative. I appreciate the time and effort you are putting in and sharing with us.
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Agreed, much appreciated - good production values too.
At the rate you're putting these videos up there will be none left for the book! ;) Not that I'm complaining mind, keep up the good work.
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This one video has completely changed the way I now cook BIR style curries. I always believed that to get 'that taste' we had to use a big flame and an aluminium pan. Well, not so. I recently bought myself a non-stick wok (anodised) so I thought I would experiment cooking a BIR style curry, using the techniques of this vid, to see if there was any difference from using the ali pan, guess what?, ... none (apart from less mess!) Also, using the same techniques, my 'home style' curries have improved a hundred fold (take your time cooking out the onions using butter ghee)
Sometimes we don't see the wood from the trees.
Has anyone else had similar results?
Cheers,
Ken
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Ken ,i spoke over the phone with chris about 6 months ago and he said that (at the time) he had told you everything he had been shown from sam. Is that significant?, or do we have to wait for his ebook? He also said he wished he'd never told you (nothing personal) because it could compromise his whole ebook secret.
Does that make sense? Can you make better curries from something we are yet to find out about?
W
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My curries improved when I came to realise that, even on full blast my domestic hob wasn't a match for the burners we see in BIR kitchen videos and that I shouldn't try to match the cooking durations seen in those videos. Extending the spice frying stage with a chef's spoon of base a couple of times and waiting till the dish is fully cooked, rather than for some arbitrary time limit to expire, pays dividends IMHO
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Ken ,i spoke over the phone with chris about 6 months ago and he said that (at the time) he had told you everything he had been shown from sam. Is that significant?, or do we have to wait for his ebook? He also said he wished he'd never told you (nothing personal) because it could compromise his whole ebook secret.
Does that make sense? Can you make better curries from something we are yet to find out about?
W
As I told Chris at the time, I would never divulge anything until his e-book was released and I stick by that. And yes, I can honestly say I have been making better curries, this is mainly due to the techniques I have mastered. Unfortunately I forgot some of the finer details of the recipes, so like you I'll have to wait.
Cheers,
Ken
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Extending the spice frying stage with a chef's spoon of base a couple of times and waiting till the dish is fully cooked, rather than for some arbitrary time limit to expire, pays dividends IMHO
I'll have to try this approach again. So far, adding base immediately/soon-after the spices is not working for me. Not a criticism of Sam, I know chefs who do the same. But some chefs insist on cooking the spices more in the oil, at the start, and further cooking with oil/stock from the pre-cooks (e.g. chicken). The meat is coated in the "spice paste". Only after this is any base added. I find cooking the spices in gravy generally does not give sufficient depth of flavour. It also seems impossible to cook chilli powder thoroughly enough this way. Oil separation (if desired) is also compromised. Agree a dish needs to be cooked properly irrespective of time, and the best way to check this is to taste it (before switching off the heat). Just my thoughts. I'll give it another go.
Rob :)
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It also seems impossible to cook chilli powder thoroughly enough this way.
Perhaps worth noting, Rob, that Kris Dhillon does not pre-fry her ground chillies at all; they go into the boiling base at the same time as the salt and the chicken, yet there is no vestige of raw chilli in the final dish.
** Phil.
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I find cooking the spices in gravy generally does not give sufficient depth of flavour. It also seems impossible to cook chilli powder thoroughly enough this way.
I agree. When I first tried the Taz method where the spices are boiled in the sauce I did a side by side with the same curry made the 'traditional' way and while there wasn't a great deal in it the Taz curry definitely lacked savouriness compared to the spices in oil approach.
I do use the lazy approach sometimes though which means I literally throw everything in the pan at the same time and just boil till done. Produces a very acceptable curry and saves faffing with ingredient order and timing etc.
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Perhaps worth noting, Rob, that Kris Dhillon does not pre-fry her ground chillies at all; they go into the boiling base at the same time as the salt and the chicken, yet there is no vestige of raw chilli in the final dish.
I could see how some people may prefer to do this as there is some experience to be gained in properly frying spices. You can easily burn them to the point where their taste goes from spicy/fragrant to burnt bitterness, or undercook them and get that bitterness/rawness and occasionally leading to gi tract pains. Unlike with Kris Dhillon's method, which does not cook the spices properly and hence won't effectively burn them (provided there is enough water, that is) and does instead infuse the flavour in the sauce/water content, which is far more easy to explain for home-amateurs and gives acceptable results.
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I think that Gon
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Na - can't be (moderated).
I thought Goncalo had permanently gone to the dark side. Of what I've seen of his/her cooking, I wouldn't advise any newcomer to follow his/her advice 8)
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Thanks for you reply and your time.. with me being a newbee i think it might be a long time untill i make the perfect T/W curry I don't have the experience yet so i think i will be a long way off..I think i may have the BIR bug and seemingly reading post on here there is no cure for it..I'm curious to find out if anyone has made a curry that tastes exactly like their own T/W or restaurant..I hope to make another batch of the melting base this week so i'm hoping the magic happens..I maybe try using less water and go for a more flavoured sauce rather than drowning the wonderful ingredients that are in the pot...There doesn't seem to be any rules when making currys everyone seems to have their own take on it why shouldn't i..Your right i have no experience but have always been a good cook , so i will use that to my advantage...I'll read a bit more on here and see if there is something i'm missing..thanks guys..Ottis...and the beat goes on
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llMy idea is that we, collectively, design and document "the foolproof curry" -- a curry that /anyone/ can produce, regardless of experience (or lack thereof), regardless of gas/electric/induction/AGA/whatever stove, and so on.
I believe I already have that technique Phil as I briefly expounded in a another unrelated thread. Literally, in any order you wish, take any BIR recipe from this forum, throw it in a pan in any order and boil the hell out of it until it releases the oil and is of a BIR curry consistency. Curry done.
Try it if you haven't already, I do believe you will be surprised...in a good way.
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I'm with Secret Santa on that.
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I thought Goncalo had permanently gone to the dark side. Of what I've seen of his/her cooking, I wouldn't advise any newcomer to follow his/her advice 8)
8) ::)
Warning: garp has never tasted my food and he is judging me based on some less attractive pictures that I have posted of my curries (Note that this is entirely his opinion and he has refrained from clarifying why it was so "disgusting" as he puts it.) I know the visual aspect of a curry can be important in a community where the smell and taste cannot be attached, but often bears little direct relevance when to the taste or smell of the dish you cooked. Garp is known in the community for being (moderated), claiming with his introduction to have over 25 years of experience, but clearly showing to know much less than what he likes to boast about.
Furthermore, I am not afraid to expose my experience in front of a stove, which is slightly over 1 year old. But hey, if this forum had an option to ignore people (moderated), I am sure a number of other users would enjoy visiting this forum more often and live less on the "dark side" as you put it. Apologies to everyone for derailing the topic and carry on.
http://www.youtube.com/watch?v=JwF3IkzSkZo (http://www.youtube.com/watch?v=JwF3IkzSkZo)
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Goncalo, I would gladly eat your curry, your method and technique look spot on to me ;)
Cheers,
Ken
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I assume that goncalo's post will be suitably moderated as there is no place in this forum for such personal attacks.
And, gonc, show me one of your curries I would be happy to be served in a BIR, then you can talk about amateurs, experience, techniques etc.
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Maybe a bit heavy on the Garlic/G&G for me, but it certainly looks like your Jal Frezi's coming on fine there Gonzalo ;)
Should probably add this to your curry journey thread.
Curious to know what happened on your Brummy visit? :)
cheers Chewy
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good to see someone adding oil to a hot pan instead of a cold pan.
anyways, curry looks fine to me mate.
as CT said tho, a wee bit heavy handed on the G/G paste for me personally.
well done and thanks for the video :)
Cheers
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good to see someone adding oil to a hot pan instead of a cold pan.
I'm interested, why's this important?
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Good question, fried. I was thinking the same but didn't want to seem like (moderated) ;)
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its what "most" chefs do
"A small amount of oil added to a very hot pan almost instantly becomes very hot oil. The oil quickly sears the outside of the food and causes water to be released from the food. This layer of water vapor ("steam") lifts the food atop the oil film and keeps it from touching the hot pan surface. If the oil is not hot enough, the steam effect will not occur and the food will fuse to the (too) cool pan surface.
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Thanks everyone!
Maybe a bit heavy on the Garlic/G&G for me, but it certainly looks like your Jal Frezi's coming on fine there Gonzalo ;)
Should probably add this to your curry journey thread.
Curious to know what happened on your Brummy visit? :)
I am still quite newbie to the chef spoon dipping, so I agree, though I don't really think it was overly noticeable :) The visit to birmingham was interesting in several ways. I have a lengthy report on our experience at Kushi, which I am going to share on all the 3 forums when finished, but as I have been busy studying for an important exam coming up next Tuesday, I haven't had a chance to polish/finish the write up yet. It currently weights in at about 2500 words, almost like an epic, as Rob puts it. He is also going to add some bits to it as well. There is a few recipes and potential a few videos (at least one is guaranteed)
Here's a place in birmingham that makes 4 naans for 1euro (granted they are a bit like yorkshire pudding texture wise)
http://www.youtube.com/watch?v=I9zuFDJBQgQ (http://www.youtube.com/watch?v=I9zuFDJBQgQ)
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I'm honestly not being arguementative, but we're not talking about adding the food which I'm sure not many people are going to debate. It's the pan being hot before, not the oil being hot.
I was talking to someone about cooking habits recently and we both admitted to doing loads of stuff that's been handed down to us, but with no real idea of the reason.
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Yep - adding oil to a hot pan or adding oil to a cold pan then heating it up is going to make no difference according to your explanation moj :)
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And, gonc, show me one of your curries I would be happy to be served in a BIR
I'll keep that thought in mind next time I'm cooking a curry. "Must please garp" or refuse to cook curries, perhaps? ::)
If you are truly interested, you can see pic#1 (https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-prn1/131298_10200735416283902_822850641_o.jpg) and pic#2 (https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-prn2/1398680_10200951896935783_1792235863_o.jpg) of two recent curries whose photography I am pleased with.
Unfortunately for me, I have a bit of an ego and feel compelled to reply to your "defying" comments every time. It's a strange chemistry, I have to be honest.
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One reason why TAs leave the pan empty on top of the stove is that on occasion the pans come up straight from being washed and aren't fully dried up. This helps evaporate some of the moisture, which, if in excess, could result in sputtering once the oil is added. I don't know if there is any other reason for it, but I do it out of convenience, i.e have the pan on while I'm still getting the last bits ready. I have watched a BIR owner (not chef) do the same in Birmingham and have it even caught on a video, though I'm not sure if I am allowed to share it.
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'garb'? Probably best if we don't converse in future.
But I did look at the pics and I stand by my previous comments - honesty is the best policy :)
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Spelling has been fixed, but I'll gladly stand by your request.
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I thought Goncalo had permanently gone to the dark side. Of what I've seen of his/her cooking, I wouldn't advise any newcomer to follow his/her advice 8)
But hey, if this forum had an option to ignore people (moderated), I am sure a number of other users would enjoy visiting this forum more often and live less on the "dark side" as you put it.
As shown to me when I asked the same
'Click on profile, hover cursor over modify profile and you will see "Buddy/Ignore lists" click on edit ignore list and add name of member.'
HTH
Martin
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Even though I live in the place where prisoners were once sent to I found the ignore button ;D
This is the only forum I have ever frequented where I can ignore the moderator ;)
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Hi guys can anyone give me some info on chef Sam.. I hear he has a book coming out..I would like to know just a bit more about him before i buy it...on reading some threads he certainly has experience compared to most..I take it he has worked in takeaways and restaurants to have the knowledge he has..I just can't wait for the book to arrive so i'm hoping it won't be too long...still kinda lost finding my way about the site..thanks guys Ottis...and the beat goes on
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Well, strictly speaking the e-book will not be by Chef Sam but by "h4ppy-chris", who posted the first message in this thread. Unfortunately Chris blotted his copy-book here a while back and has been banned from the forum. He still posts elsewhere (i.e., in other fora) so you might want to try to track him down there and ask what news of the e-book. And if you get any answers, please let the rest of us know !
You might also get hold of him through YouTube (http://www.youtube.com/user/h4ppyleader), where he posts as "h4ppyleader".
** Phil.
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Ken ,i spoke over the phone with chris about 6 months ago and he said that (at the time) he had told you everything he had been shown from sam. Is that significant?, or do we have to wait for his ebook? He also said he wished he'd never told you (nothing personal) because it could compromise his whole ebook secret.
Does that make sense? Can you make better curries from something we are yet to find out about?
W
As I told Chris at the time, I would never divulge anything until his e-book was released and I stick by that. And yes, I can honestly say I have been making better curries, this is mainly due to the techniques I have mastered. Unfortunately I forgot some of the finer details of the recipes, so like you I'll have to wait.
Cheers,
Ken
Hi Ken
This is a good question which I would like to add to if I may... I won't ask you to reveal any specifics about Chris's ebook but can you please answer me a couple of things about his "secret" gravy ingredient as seen in his youtube video? (That is, I'm presuming you both know what it is and have used it!)
1. Is it something totally new and never before seen by amateur BIR cooks such as ourselves? And..
2. Are the results from it mind blowing or just OK?...What I'm trying to establish is...Is this the missing link that we've all been searching for?
I know this "secret ingredient" mallarkey is old ground so apologies but it's something that's really had me going since I saw the video and I don't think anyone got to the bottom of it apart from various speculations. I'm really looking forward to the ebook but I don't want to be filled with false hope and when I do finally buy it be underwhelmed at the results as so often is the case with various ebooks and recipes etc... So go on Ken put me out of my misery... ;)
Regards
Mike
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Not being funny mike, but you're replying to a post in which Ken has said he will never divulge anything!
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I don't want to be filled with false hope and when I do finally buy it be underwhelmed at the results as so often is the case with various ebooks and recipes etc...
I doubt you'll be underwhelmed as a shed load of effort appears to be being put into it judging by the time it's taking to get it out. But don't expect a miracle either; I've seen nothing in the videos that isn't standard technique including the spiced oil and the "magic" paste. It'll just be another variant of the many books already available but will be worth it for any new recipes included.
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Mike, 'secret ingredients' have always been a red herring, what is important is technique and method. Chris and Sam will explain this in their e-book. Until then mate, keep the faith ;)
Cheers,
Ken
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Not being funny mike, but you're replying to a post in which Ken has said he will never divulge anything!
Hence why I wasn't asking for any specifics i.e ingredients, techniques etc.....
Cheers guys. I guess I'll see for myself in due course. I quite like H4ppy's videos though, he seems like a bloke whos really passionate about curry. Fair play to him for the effort he's put in I say.
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Mike, 'secret ingredients' have always been a red herring, what is important is technique and method. Chris and Sam will explain this in their e-book. Until then mate, keep the faith ;)
I disagree. I think it limits your options to rule anything in or out before you've succeeded in creating each specific dish to whatever standard you seek. I say this partly because I've had recent success using ingredients which are seldom, if ever, mentioned here at this forum and I've never seen them used in any video taken within a BIR kitchen. I'd hate to think that anyone is put off, if they sign up to restrictive philosophies like yours, or Jerry's old list of myths. I'd need to taste the food from Sam's takeaway to decide if I'm interested in much they have to say. The food we had at the Agra last night was perfectly good BIR fare, but the dhansak wasn't up there with the best, so why would I be interested in copying it? I wonder whether Sam's dhansak tastes any better? Has anyone been to Sams' takeaway?
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Mike, 'secret ingredients' have always been a red herring, what is important is technique and method. Chris and Sam will explain this in their e-book. Until then mate, keep the faith ;)
I say this partly because I've had recent success using ingredients which are seldom, if ever, mentioned here at this forum and I've never seen them used in any video taken within a BIR kitchen.
Please feel free to elaborate George ;)
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Personally speaking I don't think we'll ever 'universally' agree that we've cracked the BIR secret. The majority of us are all trying to either equal or better curries that come from local restaurants or T/A's. Within a couple of days of each other I had Chicken Karahi from a takeaway in Preston (which I really enjoyed,
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Please feel free to elaborate George ;)
I view the release of my 'findings' on this forum as being a bit like the publication of scientific results in learned journals. I should be able to repeat any success and subject it to peer group review before it's safe to explain. Moreover, I should be able to make applied use of these 'secret ingredients' in final dishes, rather than just suggesting that anyone tries ingredient X or ingredient Y. Otherwise, I'm concerned that it's potentially wasting everyone's time.
As a result, hardly anything gets mentioned because I have too much difficulty getting consistent results. I seek to develop recipes which produce curries as identical to each other, from one week to the next, as when you have a Big Mac anywhere in the world - they are almost identical.