Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: Chilli Prawn on October 15, 2006, 06:57 PM
-
I think this may already be buried somewhere else. BIRs always seem to get their spuds right yet we know they are precooked; they are not black, and they have a nice oily gloss to them. This is how the BIRs cook them.
Use 2 lb good quality waxy potatoes cut into large or small chunks
Bring a pan of water to the boil
Add the following
1 - 2 tsp salt,
2 tbsp oil (flavoured if you like), add more oil if you have very hard water.
1/2 tsp white Cumin seeds (optional)
1 tbsp curry base or 1/2 tsp curry powder
1/2 tsp of Haldi (Turmeric)
Add potatoes and bring back to the boil, then turn the heat down to simmer. Remove from heat just before the potatoes are cooked (about 15 mins for slightly raw) and drain. Rub in some more oil to seal them and store in the fridge. They should keep a for couple of days at least.
Happy Cooking
CP
-
Great tip C P . You can also add a little lemon juice to the final stage as this will reduce the pH on the surface of the potato slowing down the oxidation .
-
Absolutely CC (but only a little) I forgot this, so thanks again
CP
-
Hmm CP you have not clarified what type of spuds you are referring to ?
by waxy potatoes I take it you mean "Old potatoes" such as Maris Piper ?
Anyway the point I'm trying to make is that "Old Potatoes" shouldn't be added to boiling water :o they should be placed in Cold water and brought to the boil, where as New Potatoes such as Jersey Royals is the opposite they Should be added to boiling water ::)
Just thought I'd mension the Correct cooking procedure.
;) Layne
-
Layne, you are quite right of course, in a generalised sense. At the risk of being accused of being Anal, here is a list of waxy spuds, but most new spuds, i.e. fresh out of the ground will work. BIRs that I have spoken to do take care over their selection of potatoes.
If you are not sure if your spud fits in to the waxy catagory, i.e. will or will not break up you can try this test. Mix one part salt to 11 parts water in a measuring jug and add the potato. A floury one will almost always sink to the bottom of the jug, while a waxy one will float.
Cara potatoes
These short oval to round shaped potatoes have a white skin with a creamy coloured flesh and pink eyes. Cara potatoes have a soft moist and waxy texture.
Seasonal availability: All year.
Uses: Suitable for baking, mashing, boiling or roasting.
Carlingford new potatoes
With a white skin and white flesh, these potatoes have a firm waxy texture and are round to oval in shape. Buy and use new potatoes within 3 days for the best flavour.
Seasonal availability: All year.
Uses: Suitable for boiling, salads and wedges.
Charlotte potatoes
These long oval potatoes have a firm waxy texture and a subtle nutty flavour. They have a light yellow skin and a yellow flesh.
Seasonal availability: All year.
Uses: Suitable for boiling, baking or salads.
Desiree potatoes
One of the most popular red-skinned potatoes Desirees have a smooth skin and a creamy yellow flesh. They have a firm texture.
Seasonal availability: All year.
Uses: Especially good cooked as wedges or roasted, because they hold their shape. Also suitable for boiling, mashing and chipping.
Estima potatoes
A light yellow-skinned potato with a firm, moist texture and a mild flavour. They are usually oval-shaped with a yellowy flesh.
Seasonal availability: All year.
Uses: Boiling, mashing and especially good for baking.
Maris Piper potatoes
Maris Piper potatoes have a light yellow skin and flesh and a mild pleasant taste. They have a firm texture when cooked.
Seasonal availability: All year.
Uses: Ideal for chipping, baking, roasting and boiling.
-
CP, Anal :o
Thank's for being very informative (as ever) ;D
just thought I'd clarify this fact to others so they wouldn't end up with a mashy Aloo ::)
your posts are very interesting and no doubt about it this forum has benefited enormously since you have joined us please keep up the good work.
;) Layne
-
You are most welcome Layne, and I always welcome your responses.
Sometimes information is anal, but what the heck ;D
Thanks
CP
-
Mashy aloo...Lol Layne ya loonatic ;D ;D.(& sod the Spellchecker) ;D
-
;D ;D ;D ;D ;D ;D
Hit me with your Curry stick hit me hit me it's nice to be a Curry "Anal" Lunatic ;D I need some Absinth Oh yes please nurse
I gotta calm down the Mrs is getting nervous :P
-
Another Dury fan eh? You missed a couple of hit me's out Layne ;D Sadly missed is the old geezer, and no-one to replace him. Anyway before I get shouted at again back to the topic, maybe I should re-post the hint/tip as a new post with you correction and de-anal-ised (I like that one). And then me and son shall go for a couple of pints; they don't have Absinthe on the Island as it wouldn't work for the locals anyway hehe :-[
CP
-
CP, Yes I think your right it would save a lot of confusion to other members I think it's a very importand factor which Spuds are being used particularly when Par boiling.
;) Layne
-
Apparently CP you have to have a special Licence to sell it to the Public due to the Alcohol levels in it, who cares, i get mine imported from Germany (sorted) ;D
If you need some heres the Link http://www.alandia.de/absinth/index.php/language/en
I can find anyway to make this relevant to any part of this forum except you can make it out of Potatoes. :D
-
Admin I think you can now remove this thread now I have posted the final version.
Darth, I used to drink a Schnaps called somthing like Ratzenputzen when I worked in Germany. It was a very strong Schnaps mixed with pure fermented pure chilli juice and pure tomato. juice. It was worse than a plateful of Phall in a small schnapps shot glass. Just suit you sir ;D We used to drink it at the satrt of a pub crawl, wheeeeeeeeee :-X
CP