Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: acrabat on September 14, 2014, 08:50 PM
-
For the last twenty five years I have been chasing the elusive 5%. It has got to the point were I can identify the ingredients in a restaurants base e.g. whether it includes G/G.cabbage,carrot, coriander etc. I can pinpoint the flavour of cardamon (black and green), cassia,cloves,cumin etc. I can do this with a couple of mouthfuls of a basic curry. I can even tell how long the G/G has been cooked for and at what cooking stage ginger has been added. That last five percent has eluded me until now. Don't get me wrong I do not have an a solution to the final 5% but i believe I know what it is. It dawned on me a few days ago in a local greasy spoon round the corner from work. Everything in this establishment smells of a greasy spoon. Order a bread roll it smells of greasy spoon, take a can of coke from the chiller and as you are drinking it you can smell greasy spoon, order a ham salad and there is an odour of greasy spoon as you unwrap it and eat it. Indian take-away is no different. Everything that comes out is tainted by a smell that is a melange of everything that is cooked there.
I am now pretty sure that if any of us were to prep, cook and deliver a curry in an established BIR kitchen using any of the most popular recipes on this site it would have that missing taste. I am sure that the missing element is a permeating odor that builds up in BIR kitchens and 'taints' everything in it.
Even the small plastic containers my rice come in smell awesome. This is unfortunately why we cannot ever replicate BIR cooking at home.
In my opinion we should be striving not to replicate something we can never do but to use our combined experience to produce something that surpasses our our local establishments. I have seen and tried some recipes from this site that are better than anything anything I have ever had from a TA. I propose a new forum category entitled "Better than your BIR". Not to be filled with traditional indian cooking but only recipes members have found outstandingly tasty.
Opinion please.
-
Love the idea of a better than category. Won't contain much at mo but a good yard stick for future progress
The rest is sort of twaddle. I think the question to ask is does you kitchen smell BIR and for how long. This is the only true test of the last 5%.
I cook in my garage and have to go in it each day. The smell lasts for almost 3 days.
-
An interesting theory, my friend. I'm not sure if it's the smell of the establishment, with regards curry, or something psychological....or some combination. When I order my favourite dish at a restaurant or TA, my senses are heightened as I expect it to be good...that is probably the extra 5% you speak of.
Me, I'm happy to settle for 95% and have no desire to outdo my local TA.
If you are watching a magician/illusionist, you may find the 'tricks' entertaining and enjoyable, but once you find out how it is done, it becomes less enjoyable and you wouldn't want to see it again. I'm kind of like that with curries...the few that I have 'cracked', I rarely make now because the magic has gone. So keep the last 5% as far as I'm concerned, and keep the magic alive :)
-
Like you I am happy with my 95% and spend my curry cooking time experimenting finding different flavors. I thinks unless you are cooking curry, pakora, tikka, nan, chapatti etc all day every day we are not able to say out kitchen /garage replicates a BIR. Any idea who has the authority to create a new forum catagory?
-
Any idea who has the authority to create a new forum category?
The Man. No-one else, not even our revered moderator I suspect. All in favour of a "Better than your local BIR" topic, which given recent experiences in this particular part of Kent will not be too difficult to populate ...
** Phil.
-
I've never been convinced about the missing 5% theory and it seems on this forum to have taken hold somewhat. I have had countless curries in my area that were so poor that there has been a missing 25% plus. I've been cooking curries for some time now that I think are better than most BIRs in my area apart from two particular restaurants. I think it's also unreliable to judge a curry from its recipe because no recipe takes into account the skills of the person cooking it. Don't get me wrong I'm not saying I'm a BIR chef, but my curries have been getting better and better over the years to the point where I'm now satisfied I'm producing consistently good curries, and ones that those who eat them rave about.
-
I reckon a lot of the missing 5% bit is in the mind
I am satisfied with my results compared with the crap quality of some Birs.
Your probably cooking better currys than you think you are
Keep it simple and stick at it ;D
-
You're not going to get 100% results unless you cook exactly like a BIR
I'm getting very close results now
After two recent demos, I watched the gas cooking levels
For at least three minutes the flames are all round the pan and coming right up the sides
You wouldn't waste that amount of gas, if it wasn't an essential part of the cooking process
You must double or triple how much gas you use
The temperature of the sauce must be getting ridiculously hot
Maybe that's not all of that 5%, but I reckon it's a large part of it
I know it's a controversial matter, but I no longer think you can get a BIR taste, without big heat
-
No offence, Haldi, but that is complete (moderated).
None of us have a commercial burner, but many seem to profess to having made curries better than restaurants/TAs.
-
The temperature of the sauce must be getting ridiculously hot
The temperature of the sauce is 100 degrees C. If you think differently you should maybe go back to school and learn some physics.
Clue: Heat is not the same as temperature.
-
The temperature of the sauce must be getting ridiculously hot
The temperature of the sauce is 100 degrees C. If you think differently you should maybe go back to school and learn some physics.
Clue: Heat is not the same as temperature.
Au contraire Mr Brasco 'tis your good self that needs the learnin'.
This isn't water and it isn't homogeneous - and those are only two of several variables that need to be taken into consideration. I'll let you hit those physics (and chemistry) books now and figure out just how high the heat can go.
-
You mean how high the temperature can go?
-
None of us have a commercial burner, but many seem to profess to having made curries better than restaurants/TAs.
Ah yes but just how good are the takeaways they're comparing against?
Oh, many of us do have commercial burner; including haldi I believe.
-
The temperature of the sauce is 100 degrees C. If you think differently you should maybe go back to school and learn some physics.
Maybe, oh most abrasive and immodest one, you should go to school and learn that "the sauce" is not distilled water and will therefore almost certainly attain a temperature other than 100oC before boiling.
** Phil.
-
You mean how high the temperature can go?
No I mean exactly what I said, heat - but you'd know that because you rightly quoted that "Clue: Heat is not the same as temperature." ::)
Now hit the books and find out why I'm right (Clue: temperature is average kinetic energy of the molecules).
-
If I go anywhere near one of 10 or so Indian Restaurants / Takeaways within my general roaming area, the aroma greats you long before you step over the threshold, and quite a distance away if your coming from downwind. The weight of the smell, and what it does to your appetite triggers, is undeniable, although I'm sure there are a number of people who hate it. Poor buggers really. Like people allergic to crustaceans, they need and deserve a telephone assistance number.
When cooking my base gravies, and dishes at home there is no doubt that I obtain a similar aroma, and it even lasted a day or so last week after a big days cooking, but it isn't anywhere near the pungency and character of the shops. Is it just the shear volume and variety prepared in one place? I'm not convinced of this, but it could be. I still feel that something is missing. I just don't know what it is.
I've never heard it referred to as the 5% but I guess it's as good a name for it as anything.
-
The temperature of the sauce is 100 degrees C. If you think differently you should maybe go back to school and learn some physics.
Maybe, oh most abrasive and immodest one, you should go to school and learn that "the sauce" is not distilled water and will therefore almost certainly attain a temperature other than 100oC before boiling.
** Phil.
The best way to find out would be to stick a thermometer in the pan whilst getting splattered :) The temperature of smoking oil is 200oC +, so the sauce must get pretty hot with a decent burner.
-
@phil @SS @RS So do you concur with Haldi that "the temperature of the sauce must be getting ridiculously hot"?
If so I'm wondering what the water molecules which comprise the majority of the sauce are doing about that, and why they hang around and don't bugger off in the general direction of the ceiling?
-
... you should go to school and learn that "the sauce" is not distilled water and will therefore almost certainly attain a temperature other than 100oC before boiling.
But surely having a high water content it would be there or thereabouts. You can't heat 'open' water past 100oC. More heat would just make more steam.
-
@phil @SS @RS So do you concur with Haldi that "the temperature of the sauce must be getting ridiculously hot"?
(1) There is no commercial-at in my name. It is "Phil", not "@Phil".
(2) Just because I point out the inaneness of your own post does not mean that I necessarily concur 100% with the message to which you were responding.
If so I'm wondering what the water molecules which comprise the majority of the sauce are doing about that, and why they hang around and don't bugger off in the general direction of the ceiling?
"Reduction is the process of thickening and intensifying the flavour of a liquid mixture such as a soup, sauce, wine, or juice by boiling. Reduction is performed by boiling liquid (whether stock, wine, whisky, vinegar, or sauce mixture) rapidly and usually without a lid (enabling the vapour to escape more easily) until the volume desired is reached by evaporation. Different components of the liquid will evaporate at slightly different temperatures, and the goal of reduction is to drive away those with lowest points of evaporation. It thus can be seen as a form of distillation, capturing those components that have the highest boiling point."
** Phil.
-
No offence, Haldi, but that is complete bollocks.
None of us have a commercial burner, but many seem to profess to having made curries better than restaurants/TAs.
Well if it is rubbish, then why would so many takeaways do it?
They wouldn't waste money when competition and times are so difficult
Think about it
There is a reason
You are talking about perhaps a hundred curries a night, using all this extra gas
I've produced curries better than some takeaways, on my standard cooker
But using my big burner, at the correct moments, makes them even better
It deepens the flavour and changes the aroma
You don't need the big flame all the time, but you really do need it, for part of the cooking process
-
Must we have to use this foul language on this forum children should be allowed to read without parental guidance >:( >:( >:( >:( >:( >:( come on mods wake up :o :o :o :o
-
Man we really don't have a hope of improving.
I'm in the haldi camp 100% no doubt not from thinking about it - doing it.
My burner is better than commercial. At least all that I've seen except for Chinese who really do go large.
Its funny really I was listening to chewies disco last night. I really like track 3. The thing that struck me is that chewytikka must produce top notch dishes yet on very low heat 3.5 kW. I don't doubt it at all.
Cooking at high heat is just different. Its a difference I can't live without. You just have to go on what meets your need.
We just need to keep in mind others needs are different. Rsholme123 is real good example he has tasted my offering and has no intent to get a burner. I don't see a problem - his curries are very good - just different to mine
-
Forgot to add - I said acrabat was "sort" of right. He is for sure. I know the food from my local restaurant. I eatin and take out to suit the mood. The curry is exactly the same. I enjoy eatin a whole lot more.
This is where Acrabat is spot on. It may be the music, the aroma for me certainly not smell. It could even be the bottled cobra is colder And the restaurant warmer.
The aroma is strong for sure. Does have a link to BIR - for me it does ie no aroma no BIR. It's just a personal view but nothing to do with the last 5 or even 3 %. Salt was one of the hardest jigsaw pieces for me to crack. What I'm saying its easy to overlook the obvious due to pre conceived upbringing (for me low salt)
-
Well if it is rubbish, then why would so many takeaways do it?
They wouldn't waste money when competition and times are so difficult
Think about it
There is a reason
You are talking about perhaps a hundred curries a night, using all this extra gas
The reason they do it like that is precisely the reason that you stated....they need to get the curries onto the tables, or into the tubs, quickly. That doesn't necessarily mean you have to use the same method to achieve the same results.
-
I tell you people, you should take a step back and have a look at the stuff you post on these forums, The place is an amazing resource, but the behavior of the participants is frankly strange. Lots of bad language, showing each other no respect :( What's it all about guys?
-
Lots of bad language, showing each other no respect :( What's it all about guys?
I delete any bad language I become aware of. It can be reported to moderators using the buttons provided.
If you don't like the mood here, perhaps try one of the other curry related forums, but be warned that they are run more like a Police state.
-
I tell you people, you should take a step back and have a look at the stuff you post on these forums, The place is an amazing resource, but the behaviour of the participants is frankly strange. Lots of bad language, showing each other no respect :( What's it all about guys?
Well, given your own choice of user-ID ("RingStinger", where "ring" is street-slang for "anus"), are you certain that you are really in a position to pass judgement on the language of others ?
** Phil.
-
Wow Phil!! That is very aggressive. I'll change my name if you like-it was a joke :(
But the whole forum is very unwelcoming from an outsider looking in... Sooo. Thanks for the recipes guys-particularly Blade's Tikka-though I think that was his one and only contribution.
-
Well if it is rubbish, then why would so many takeaways do it?
They wouldn't waste money when competition and times are so difficult
Think about it
There is a reason
You are talking about perhaps a hundred curries a night, using all this extra gas
The reason they do it like that is precisely the reason that you stated....they need to get the curries onto the tables, or into the tubs, quickly. That doesn't necessarily mean you have to use the same method to achieve the same results.
Garp, that's just the point though. You are exactly right that the huge flames are used to cook the curries as fast as possible...hopefully there's no-one here dim enough to dispute that.
But who's to say that that isn't a 'curry secret', whether intentional or not?
Do you see what I mean? They use high heat as a necessity of the fast food trade but unwittingly produce a unique flavour as a corollary.
-
But who's to say that that isn't a 'curry secret', whether intentional or not?
Do you see what I mean? They use high heat as a necessity of the fast food trade but unwittingly produce a unique flavour as a corollary.
I sense sense in Santa's observation ...
** Phil.
-
Wow Phil!! That is very aggressive. I'll change my name if you like-it was a joke :(
No aggression intended, RS : "are you certain ..." is about as mild as language can get.
But the whole forum is very unwelcoming from an outsider looking in...
I'm sure it can appear that way; we are (to be honest) a rather odd and mixed bunch, but under the bonnet /most/ of us are quite friendly and are unlikely to bite unless severely provoked. We have a very Betjemanesque approach : "justice by the boys for the boys", so if we think that someone is posting spam, or trolling, then we will almost certainly call them out. But if someone comes on and asks (in all innocence) a question that has been asked and answered a hundred times, before, then usually that question will get a straight answer, without recourse to sarcasm or other criticism.
Hope that sets your mind at rest :
** Phil.
-
Okay Phil
I understand the "banter" but also will you also completely exclude women? Come forward you women members and prove me wrong!!!
Cheers
RS
-
I tell you people, you should take a step back and have a look at the stuff you post on these forums, The place is an amazing resource, but the behavior of the participants is frankly strange. Lots of bad language, showing each other no respect :( What's it all about guys?
I have to disagree RS. I have been lurking around BIR sites for a couple of years now and this one for a while on and off. I learnt more here in my first 30 posts than I did on the others combined. I don't find the language appalling or even close to bad. There is plenty of bounce between different members but have a look at the number of posts they have. These members are old mates and the pretend push and shove is a part of the appeal to some people, me included. The very nature of a "healthy" forum that is not heavily moderated to the point of frustrating the members.
I've asked questions on one of the other sites then sat back for months and listened to the grass grow and a lonely cricket chirp in the distance. A recent response to my second attempt at a question on one of them was for a member to write " Bueller .....Bueller". Google it if you don't understand the reference.
This is a great place to get the information you are after and consider it similar to a bar or brothel. We know it's there but no one forces you in.
-
The very nature of a "healthy" forum that is not heavily moderated to the point of frustrating the members.
And by that metric this is certainly one of the healthiest forums a going.
And I just know George will moderate one of my other posts...'cos I used bad language...innit! :-X
-
I understand the "banter" but also will you also completely exclude women? Come forward you women members and prove me wrong!!!
We have women members RingStinger and welcome them.
-
I understand the "banter" but also will you also completely exclude women?
RS
Hi all, looks like I have been missing out, RS just been reading up on all I have missed, this led me to your first ever post.
Jeeez
Get a grip guys :)
This is a brilliant site with lots of useful information; but what is all this bickering about? This is my first post and I hope it won't be my last.
Cheers
Rs
The Cr0 forum is the best place for BIR information/welcoming and being part of a community, freedom of speech is allowed here!
But people do tread on each other's toes but we make back up fast enough, women are allowed here, and I have always found members replies to my questions forward and honest.
Hope this helps Regards.
:)
-
The reason they do it like that is precisely the reason that you stated....they need to get the curries onto the tables, or into the tubs, quickly. That doesn't necessarily mean you have to use the same method to achieve the same results.
I'm just trying to help, here
This will probably result in offensive remarks, but
The chefs don't just get the curry to the right heat and serve it
They get it to a ridiculously heat and maintain it for minutes
sometimes adding more water or gravy to prolong the high temperature cook
It is not simply to get the curries hot enough to serve
-
Plenty of ladies on this forum look at all the korma and recipes for nans ;D ;D ;D
-
;D
-
listened to the grass grow and a lonely cricket chirp in the distance
Cheered me from my sulk with my burner (albeit better than commercial)
-
Plenty of ladies on this forum look at all the korma and recipes for nans ;D ;D ;D
Well dress me up in a party frock and take me to the dance. I like Korma and Nan.