Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => Cooking Methods => Topic started by: matcurry on September 12, 2013, 11:44 PM
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i saw my local Indian using a small amount of oil and some ghee to cook the currys has anybody seen this before? the other Indians i go to only use oil and all of the bir e books and tutorials only use oil maybe somthing to consider as the curry was awesome.
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Hi Mat,
I have known cooks to start off a BIR curry with ghee and oil,
for example I do this with BIR korma at times.
I don't know how many others do this but its not uncommon.
Regards Graeme :-)
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I used ghee for the first time the other day. I was alarmed to find it tastes like cheese. Nice mixed in with rice though.
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Yes I have noticed it can over power the dish.
I use about 1/2 to 2/3rd's of a tea spoon of ghee
in a Korma, but not all the time just when it creeps up my back.
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Is this veg ghee or butter ghee?
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One reason chefs always mix oil with veg ghee is that ghee tends to harden when cold and the oil helps it keeping fluid for longer (think far deliveries). I use some in my base sauce recipe.
Butter Ghee is commonly used in creamier dishes (korma, pasanda, CTM) and naans
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I use butter ghee when possible, but have also used veg ghee.
I have made my own butter ghee in the past, but that was some time ago
however it's worth making at least once.
Hope this helps.
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When I cook a CTM I always use 1 Tbsp oil and 1 Tbsp of unsalted butter, which is sort of ghee-esqu
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When I cook a CTM I always use 1 Tbsp oil and 1 Tbsp of unsalted butter, which is sort of ghee-esqu
If the OED can seriously considering incorporating *twerk in its lexicon [1], I think that "ghee-esqu(e)" must surely be guaranteed acceptance :)
** Phil.
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[1] http://oxforddictionaries.com/definition/english/twerk (http://oxforddictionaries.com/definition/english/twerk)
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One reason chefs always mix oil with veg ghee is that ghee tends to harden when cold and the oil helps it keeping fluid for longer (think far deliveries).
Some of the newer chefs also know that using just ghee can spoil the look of leftovers (somewhat) when stored in the fridge. I've met one chef who is also very aware of the heath benefits of unsaturated fats. The older chefs don't seem to be bothered so much though.
Here's a TA chicken madras from a local I've found recently. Absolutely top notch. As good as a Bangla madras can get I feel. There's easily double the amount of dried methi I would normally use, and the depth of BIR flavour is off the chart.
(http://www.curry-recipes.co.uk/imagehost/pics/ff396a3d037ccbd1d240600de691bb01.jpg)
Not much interested in veg oil this chef though. Pure ghee all the way I think :D This is some of his aloo chaat (also fabulous) straight from the fridge.
(http://www.curry-recipes.co.uk/imagehost/pics/14f0621a744b45e4381e3024fc72da42.jpg)
And stood upright after half an hour.
(http://www.curry-recipes.co.uk/imagehost/pics/0cc4f6b4894d5da19bf29e0dc5c17ab1.jpg)
Rock solid. The spuds are going nowhere. Reminds me a bit of the old Solvite adhesive ads on the telly back in the 80's.
Rob :)
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Reminds me a bit of the old Solvite adhesive pads on the telly back in the 80's.
You held a 36" CRT television weight maybe 90kg to your wall using just Solvite adhesive pads ? Wow, those pads (and your walls) must have been something special :)
** Phil.
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Ha ha! I was actually thinking of this one Phil, 1979.
http://www.youtube.com/watch?v=4dnUrCdeX2U (http://www.youtube.com/watch?v=4dnUrCdeX2U)
Bit before your time perhaps?
Rob :)
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D@mn : you wrote "Solvite ads", and I read "Solvite pads" -- that might explain the confusion !
** Phil.
P.S. "Bit before your time perhaps?" -- On our first television (9". black and white, giant liquid-paraffin-filled magnifying lens (http://i.ebayimg.com/t/Vintage-1940s-1950s-LIQUID-FILLED-TELEVISION-MAGNIFIER-WITH-ORIGNAL-STAND-/00/s/MTYwMFg5MzM=/z/MXcAAOxyldpSCDQ~/$%28KGrHqRHJEEFIBfLFG2DBSCDQ+69Hw~~60_57.JPG) in front so that you could see it from all of 6' away), there /were/ no advertisements, for Solvite or anything else -- ITV had yet to be invented, and the most exciting part of the day was at the very end, when you watched for what seemed like an eternity, waiting for the little spot in the middle of the screen to finally disappear ...
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Veg based ghee is not so good for are little friends the Orangutan... its all to do with palm oil and the destruction of forests! If you do use it, get the cows milk more expensive type. Our lass pointed this out to me. Message researched and taken on board.
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Ive been making my own butter ghee of late. No cheesyness about it whatsoever.
I think you can call it clarified butter as well. Dead simple to do but a bit time consuming. I just put some good quality butter in a saucepan, melt it, stick a couple of bay leaves in it, and separate the solids out. Discard them and then sieve the liquid through a piece of muslin cloth. Cheap butter has a high level of solids and therefore a low "yield" of ghee. I use Lurpack.
The Balti base I am developing has a high dairy content so I decided to go with the flow and use butter ghee instead of veg oil. It works well. I will post the recipe soon
Regards
Mick
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Cheap butter has a high level of solids and therefore a low "yield" of ghee.
Not in my case.
I made some ghee yesterday using 4 packs of tesco everyday butter (
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Ahh thats interesting DP. I must say I have only tried Asdas own brand and assumed (wrongly) that was why it was cheap. Ill have to try the Tesco brand next time