Curry Recipes Online
Curry Photos & Videos => Curry Videos => Topic started by: Curry addict bob on April 30, 2015, 12:45 AM
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Here is my version its simple and works well for me.
I've changed the music and its set to public hope it's working now.
http://youtu.be/LonPrPcsYvg (http://youtu.be/LonPrPcsYvg)
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Your vid is private
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Not viewable - as Chewy says its private
best, Rich
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sorted.
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sorted.
Possibly not :
Content Warning
If the owner of this video has granted you access, please sign in.
This video is private
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Nope not sorted yet
best, Rich
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It keeps going back to private not sure why! Maybe its the background music I've use if one of you could re check it for me! If not will remove it and change the music cheers.
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Instead of [moderated] about with a video... why not just give us the recipe
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It keeps going back to private no sure why! Maybe its the background music I've use if one of you could re check it for me! If not will remove it and change the music cheers.
Still marked "private" but why music ? If it is a video about curry preparation, then surely a spoken voice-over is what is required ...
** Phil.
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Instead of [moderated]about with a video ;) why not just give us the recipe
[moderated]about nice choice of words onions! its the first time ive done one you most try and be more patient.
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Video and recipe would be nice for me Bob but I do like a video. Delete it of youtube and start again would be my advice. The music shouldn't make that much difference. :)
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(http://i1177.photobucket.com/albums/x355/dave-random/ut.png)
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Onions
The poster is trying hard to help everyonel
Rudeness and foul language helps nobody and degrades this forum
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Nonsense. The picture above is there to help him.
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(http://i1177.photobucket.com/albums/x355/dave-random/ut.png)
Thanks gav on with it now cheers.
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Stick with it Bob, it's a can be difficult and time consuming to put a video together! Most understand this ::)
Appreciate the effort your making.
Looking forwards to viewing some curry ;D
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Echo that! Can I also suggest, Bob, that when you do get the vid fixed, to post a note to that effect at the end of the thread (here) rather than just editing your original post; that way people will be alerted to it. Cheers!
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I think it's working now, I have changed the background music , I think that was the problem but not sure. Thank you everyone for your help. I intend to do some more videos in the near future :) It's just a simple marinade video, it works for me, just to get me started on here.
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Video now seems to play fine, Bob, but I killed it after the first 30 seconds as for me the music was a complete turn-off. I'm sure we all differ, and many may enjoy it, but for me an instructional video needs a spoken voice-over and does not need music that I would never choose to listen to voluntarily.
** Phil.
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the music wasn't too bad and the editing was well done. ;)
That said, once I saw you add yogurt to the mixture I had to switch it off.
Yogurt - the destroyer of Tikka, some people may like it but the texture isn't right IMO.
A step backwards from blades recipe that I still use as my goto tikka marinade.
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The original background music was Indian music! I've used this one as a rush job will look for something different next time.
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Or.........Phil could google 'how to mute a YouTube video'.....
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As a result of which I would then not hear any voice-over.
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I have to say: I don't think I'll be forced to delete Blade's recipe i the near future. Cheers Bob. :)
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As a result of which I would then not hear any voice-over.
How do you know there wasn't a voice-over if you only listened to 30 seconds?
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Thanks for sharing that, Bob. It is a very well produced video.
Like some others, I prefer a yogurt-free marinade and also like a pre-marination with just the lemon juice and salt, and larger chicken pieces, but each to their own and all that.
Looking forward to seeing more of your videos :)
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Loved the video Bob, very professional production and nice clear captioning so easy to follow. Gave you a thumbs up on YouTube since no other bugger bothered 8)
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Many thanks Sverige and it does taste ok and simple recipes can taste good if your willing to give them a chance! regarding the addition of yoghurt yes I partly agree the yoghurt could be left out if need be I've made it like that many times it personal preference
Can anyone point me in the direction of blades version I would like to try it
Thank you all for your comments.
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We were just pleased he got it working. Well done bob. And heres a link, for the music un-lovers, to help with your next production.
http://sueterryvoices.com/profile/india-fisher/ (http://sueterryvoices.com/profile/india-fisher/)
;D ;D
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I can't find the link to it ATM and the search is not locating the thread even though it did yesterday. I'd copied it into Notepad though so here it is pasted for you. Perhaps someone else can link to the thread.
Blades Chicken Tikka
600g Chicken - 4 or 5 breasts
1 hpd tbl Pataks tandoori curry paste (the KEY ingredient as it includes lots of tamarind)
1 tsp mint sauce
1 hpd tsp garlic paste
1 tsp ginger paste
2+2 tbl lemon juice (Jiff is ok)
1/2 tsp chilli powder
1 dsp spice mixture (equal parts ground coriander, turmeric, garamasala, curry powder). I use this same mix for my curries.
1/4 tsp orange food colouring (much nicer than red)
1 lvl tsp methi
1 lvl tsp salt
2 tbl veg oil
3 tbl water
1. Chopped chicken breasts into 2 or 3 pieces each
2. Mix in 2 tbl lemon juice to the chopped chicken, leave for 15 mins
3. Meanwhile mix the rest of the ingredients in a bowl (including the additional 2 tbl lemon juice)
4. Add the runny spice mixture to the chicken, cover and leave in fridge for 2 hours minimum .
5. Put 3 of 4 pieces of Chicken onto skewers.
6. Heat oven grill to highest temp and leave on full blast for 5mins to ensure it is HOT
7. Place skewers on a dish where both ends of the skewer are supported at both sides of the dish making sure the dish is deep avoid the chicken touching the bottom (ie ensure the chicken is suspended)
8. Place dish under grill (I try to get the chicken pieces about 2 inches from the grill element0
9. Cook for 4 minutes, turn once and give them another 4 mins.
Let the tikka rest for 5 mins before eating,. They freeze really well.
This recipe is actually better than anything I've eaten in a BIR.. honestly.
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I can't find the link to it ATM and the search is not locating the thread even though it did yesterday. I'd copied it into Notepad though so here it is pasted for you. Perhaps someone else can link to the thread.
Blades Chicken Tikka
600g Chicken - 4 or 5 breasts
1 hpd tbl Pataks tandoori curry paste (the KEY ingredient as it includes lots of tamarind)
1 tsp mint sauce
1 hpd tsp garlic paste
1 tsp ginger paste
2+2 tbl lemon juice (Jiff is ok)
1/2 tsp chilli powder
1 dsp spice mixture (equal parts ground coriander, turmeric, garamasala, curry powder). I use this same mix for my curries.
1/4 tsp orange food colouring (much nicer than red)
1 lvl tsp methi
1 lvl tsp salt
2 tbl veg oil
3 tbl water
1. Chopped chicken breasts into 2 or 3 pieces each
2. Mix in 2 tbl lemon juice to the chopped chicken, leave for 15 mins
3. Meanwhile mix the rest of the ingredients in a bowl (including the additional 2 tbl lemon juice)
4. Add the runny spice mixture to the chicken, cover and leave in fridge for 2 hours minimum .
5. Put 3 of 4 pieces of Chicken onto skewers.
6. Heat oven grill to highest temp and leave on full blast for 5mins to ensure it is HOT
7. Place skewers on a dish where both ends of the skewer are supported at both sides of the dish making sure the dish is deep avoid the chicken touching the bottom (ie ensure the chicken is suspended)
8. Place dish under grill (I try to get the chicken pieces about 2 inches from the grill element0
9. Cook for 4 minutes, turn once and give them another 4 mins.
Let the tikka rest for 5 mins before eating,. They freeze really well.
This recipe is actually better than anything I've eaten in a BIR.. honestly.
Many thanks look forward to making this I've made many versions over the years I keep pataks in the fridge cheers.
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I'll have to give this a try Bob, as I can honestly say, it looks pretty good and I don't have issue with the use of curd in tikka. I think most of the stuff I've ever eaten was done in curd and only once have I noticed the chalkiness and dryness associated with overuse. I often marinate chicken in milk which has similar function but does not result in the breakdown of the chicken so much. So for those who don't like curd, perhaps a little milk instead would suite, but don't discount Bob's recipe completely.
I haven't tried Blade's tikka yet, but it clearly gets rave review so it will be on the "to do" list. I've just fumbled my way through a version obtained from Ali's videos and the tikka itself turned out pretty good (pics later), and with the assistance off Graeme, was able to produce a pretty good CTM out of half of it.
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Well done Bob
You're a better man than me
fantastic for getting the video up
I have trouble finding the forum somtimes :)
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I'll have to give this a try Bob, as I can honestly say, it looks pretty good and I don't have issue with the use of curd in tikka. I think most of the stuff I've ever eaten was done in curd and only once have I noticed the chalkiness and dryness associated with overuse. I often marinate chicken in milk which has similar function but does not result in the breakdown of the chicken so much. So for those who don't like curd, perhaps a little milk instead would suite, but don't discount Bob's recipe completely.
I haven't tried Blade's tikka yet, but it clearly gets rave review so it will be on the "to do" list. I've just fumbled my way through a version obtained from Ali's videos and the tikka itself turned out pretty good (pics later), and with the assistance off Graeme, was able to produce a pretty good CTM out of half of it.
Maybe I should have mentioned it in my vid that the curd is optional.
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Well done Bob
You're a better man than me
fantastic for getting the video up
I have trouble finding the forum somtimes :)
Thanks mate
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Good video Bob.. love the editing, not to mention the ingredients. Did you find a source of free (or cheap) music for the video, if so I'd appreciate a heads up?
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Good video Bob.. love the editing, not to mention the ingredients. Did you find a source of free (or cheap) music for the video, if so I'd appreciate a heads up?
If you have a iPhone or iPad you could try movie maker it's easy to use and has background music you can use
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Bob, thanks, but using another software. Will search around. Ty anyway.
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Here is a good and well referenced answer to a question about yogurt / curd marination. Interestingly it, and other sources, say that skinless chicken breast should be marinated in yogurt for only 2 hours. So perhaps the biggest problem with use of yogurt is due to the fact that many recipes tell you a minimum of 4 hours and best left overnight.
http://www.quora.com/What-effect-does-marinating-chicken-in-yogurt-have (http://www.quora.com/What-effect-does-marinating-chicken-in-yogurt-have)
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I've now added an extra clip at the end of the video
Please note the yoghurt can be optional for those of you who would prefer it without.
http://youtu.be/9ZFlCEyOTEA (http://youtu.be/9ZFlCEyOTEA)
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re use of Yoghurt - Blumenthal proved (via MRI scanner!) that marinades go into meats MUCH deeper when using yoghurt with the marinade.
Even if you remove most of the marinade from your meat outer before cooking - you will have the flavour carried into the meat much better than without yoghurt.
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Where is this proof bud?
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Where is this proof bud?
Here (http://tinyurl.com/HB-CTM), at about 13:30.
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A link I could watch would be helpful Phil.
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A link I could watch would be helpful Phil.
There are several on YouTube, but all are blocked in the U.K. Of course, if Scotland were to secede .....
** Phil.
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No 'proof' then.
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No 'proof' then.
Euclid, Aristophanes and Pythagoras didn't seem to need a video recording in order to be able to prove things, Garp; has society really gone so far backwards in just a few thousand years ?
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@ Garp - have you noticed my avator? Oh ye of little faith.
You obviously never watched Hestons programmes or bought his books. Unlike you, I did both !
Your cynical question denotes a lack of serious intent to check out my mere repeat of Hestons findings by even a Google search.
Try a lookysee here - http://www.seriouseats.com/2010/08/spicy-marinade-for-infusing-chicken-spices-heston-blumenthal.html
If that isn't good enough for you, god help you & I won't bother to read your posts ever again. this is me in 6x cans carlsberg mode !!!!!!!!!!!!!!!!!!!!!
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No mention of lemon juice, which, in my opinion, is a better conduit for tenderising and allowing spices to permeate meat than yogurt.
If this is Ghoulie and Phil's idea of a 'proof' or even of a scientific experiment, they really need to get out into industry :)
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Think I would believe the results of an MRI scanner Garp as tangible, physical proof of the depth of a marinade penetration - an ingenious idea by the 'off the wall' inquisitive Heston to establish just why Indian cooks insist on using yogurt - rather than your cynical rejection. Take the time to find and watch the programme - here is a snippet - https://www.youtube.com/watch?v=GDQQKgnh2YI.
The comment wasn't made about marinade tenderising as you put it - it was about the depth of penetration of the marinades spices / flavours.
As for your comment 'If this is Ghoulie and Phil's idea of a 'proof' or even of a scientific experiment, they really need to get out into industry ' - as a chemist and a recognised expert in my field with 50 years experience, I hardly need your lame rejection of another expert in his field - Heston - to make your dismissal stand up to scrutiny. Don't expose your apparent ignorance any further with more protests of the inadequacy of Hestons findings / work.
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I'll say this again (very slowly this time so that you might understand).
What
About
Lemon
Juice.
Of course a marinade with ginger and garlic will penetrate less than one with added yogurt. But will the yogurt one penetrate more than one with lemon juice?
The results aren't spectacular anyway - especially when you take into account the different sized pieces of meat.
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I quite agree Garp.
I express quite clearly in my recipe to leave the diced chicken to marinate for at least 15 minutes.
Theres also no claggy yogurt in my recipe. I personally dont think yogurt is a 100 percent bir marinade ingredient anyway. It may be used in some birs, (I think the satellite man uses it) but not around where i live anyway
Regards
Mick
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Must admit I prefer the lemon juice initial marinade and no yoghurt option like blades!
Ed
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I'll say this again (very slowly this time so that you might understand).
What
About
Lemon
Juice.
Of course a marinade with ginger and garlic will penetrate less than one with added yogurt. But will the yogurt one penetrate more than one with lemon juice?
The results aren't spectacular anyway - especially when you take into account the different sized pieces of meat.
May I ask the above forum member what qualities you shout out such definitive and dismissive statements as above ? Have you carried out controlled testing? Maybe taking into consideration age and temp of chicken and many other factors. Or perhaps you may just state its in your own limited opinion!
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It's all getting a bit technical is this, however even though my initial video included yogurt I also stated it was optional , in fact I have made it many times without the yogurt just using the lemon or even fresh lime juice. You would be hard pressed to tell the difference and I sometimes think the yogurt can be too messy but it's personal preference.
CAB
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Well said CAB, the taste or preferred method imo is down to personal preference.
Very kind of you to share with us all..
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Well said CAB, the taste or preferred method imo is down to personal preference.
Very kind of you to share with us all..
Your Welcome LC
CAB.
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If the honorable lady would care to inform us which statements she thinks are 'definitive' and/or 'dismissive', I will be happy to respond :)
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It's all getting a bit technical is this, however even though my initial video included yogurt I also stated it was optional , in fact I have made it many times without the yogurt just using the lemon or even fresh lime juice. You would be hard pressed to tell the difference and I sometimes think the yogurt can be too messy but it's personal preference.
CAB
Quite right, Bob. It's a shame that your original post has been hijacked by people making unfounded claims and others who no longer post here popping in to stir things up.
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Well said CAB, the taste or preferred method imo is down to personal preference.
Very kind of you to share with us all..
Your Welcome LC
CAB.
Hi Bob as a forum member who has made a good few of the marinades Posted, well I always found mustard oil very important to my own preferred taste.
Would you agree it adds something extra to the marinade?
Thanks. Lc.
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Well said CAB, the taste or preferred method imo is down to personal preference.
Very kind of you to share with us all..
Your Welcome LC
CAB.
Hi Bob as a forum member who has made a good few of the marinades Posted, well I always found mustard oil very important to my own preferred taste.
Would you agree it adds something extra to the marinade?
Thanks. Lc.
Yes LC it does for me it's hard to put this taste into words but it's like a added extra heat! Help me out how would you explain itt
CAB.
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For me when used in tikka marinade it's a depth of flavour, it is difficult to describe. My description would be it makes the marinade taste a little more deep in flavour by this I find it enhances all the other flavours making them pungent.
I definitely can tell if I leave it out. Sorry that's my best explanation.
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It's all getting a bit technical is this, however even though my initial video included yogurt I also stated it was optional , in fact I have made it many times without the yogurt just using the lemon or even fresh lime juice. You would be hard pressed to tell the difference and I sometimes think the yogurt can be too messy but it's personal preference.
CAB
Quite right, Bob. It's a shame that your original post has been hijacked by people making unfounded claims and others who no longer post here popping in to stir things up.
Yes Garp some members like to push their strong opinions down your throat
CAB.
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For me when used in tikka marinade it's a depth of flavour, it is difficult to describe. My description would be it makes the marinade taste a little more deep in flavour by this I find it enhances all the other flavours making them pungent.
I definitely can tell if I leave it out. Sorry that's my best explanation.
Yes LC you have hit the nail on the head cheers.
CAB.
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Good tip on the mustard oil in a marinade LC - will give it a go
As for Garps little rantings by ignoring the findings of one Heston Blumenthal in order to sidestep and beat his own lemon juice drum (missing the point entirely) - there's a quaint old saying in Cheshire where I hail from - 'No point knocking when there's nobody in !'
Can we look forward to a new tv contest series featuring Garps vs Hestons expertise ?