Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => All Other Hints N Tips => Topic started by: emin-j on July 25, 2017, 10:40 PM
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Not posted for a while but thought this worth a mention.
Had a new guy start work next to me his mother and father run a Chinese takeaway where he also works in the evening, the conversation eventually got around to curry and he was surprised at my passion for Indian, anyway, I also showed interest in Chinese cooking and asked how they get the lovely flavour that you can't seem to emulate at home ( as per Indian ::) ) and he said we don't wash our pans ??? Not with washing up liquid anyway just hot water and a wipe around with kitchen roll, this keeps the pans seasoned and is good for the flavour of the cooked food.
Of course they cook every day so I doubt any bacteria has much of a chance to get a hold but if you only cooked once a week it might not be a good idea!
Anyway could this be another % towards that final 5% we all been trying for .
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I reckon that's just a myth. The Chinese take away taste is from the huuuuge burners they cook on and the wok hei technique where the food is tossed through the flame. No need for magic wok theories here! ;D
By the way I've seen the cloths they use to wipe down the woks with after use. Let's just say it's just as well a very high heat is used to cook the food (and kill bacteria).
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Never going to work with a tomato based cuisine
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I have a tap with a sprayer and i never use washing up liquid to wash my pans. Once dish has been cooked and placed in a serving dish i just use sprayer and get all the residue off the pan and then place back on the heat until all the water has evaporated and then place about 1 tbsp of oil in pan and swirl it round to coat all the bottom and half way up the pan and leave to cool then store away in my pan draw.
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The golden rule is to avoid using soap. It is generally considered to remove the patina from the pan. This being a light coating which builds up each time the utensil is used, forming the non stick qualities seen on many woks and steel pans. Uncle Frank's method is considered the correct way. Not only does it add to the patina, it protects the utensils from rust.
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I have a tap with a sprayer and i never use washing up liquid to wash my pans. Once dish has been cooked and placed in a serving dish i just use sprayer and get all the residue off the pan and then place back on the heat until all the water has evaporated and then place about 1 tbsp of oil in pan and swirl it round to coat all the bottom and half way up the pan and leave to cool then store away in my pan draw.
I use Lodge cast iron skillets/frying pans and clean them the same way. If anything is stuck to them I have a square of chain mail that came with a pan to scrub it off.
T63
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Same as UF, But I never ever put oil on the Wok before putting it away, My Wok is black and shiny and free of rust. Don't really care for the old oil that's on there next time I come to use it. ;D
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I cook curries nearly everyday for my customers so the oil really isn't in the pan long enough to be called old ;D
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I only use mine about twice a week...lol
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Here's a great example of why you're never going to reproduce the take away flavour at home. This is the wok hei technique ... watch how he tosses the food right through the flame (at 1.52 onward). Unlike BIR cooking there's no mystery here, the wok hei technique is the last 5% you're missing to get the true take away taste. (EDIT: Having just seen Big Boaby's outdoor burner which looks like a single chinese style burner I think it might just be possible to do this at home, albeit in the garden! ;D http://www.curry-recipes.co.uk/curry/index.php?topic=14731.msg128808;topicseen#msg128808)
https://youtu.be/sgzT7vcvVD8?t=113
P.S. anyone know how to get the video to start at the right time? I pasted -https://youtu.be/sgzT7vcvVD8?t=113- (without the dashes) but it still starts at the beginning.
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P.S. anyone know how to get the video to start at the right time?
https://youtu.be/sgzT7vcvVD8?t=1m52s (https://youtu.be/sgzT7vcvVD8?t=1m52s)
** Phil.
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Thanks Phil.
Perhaps I should explain my problem better though. The link I pasted to embed the video was exactly what youtube supplied to get the video to start at the time of 1.53, i.e. -https://youtu.be/sgzT7vcvVD8?t=113- (without the dashes). So that's what I pasted and yet the embedded video still starts at the beginning rather than at 1.53. If I paste that link to a web browser it does start at 1.53 but it doesn't seem to work when embedding the link for the video on this forum. So what did I do wrong?
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Thanks Phil.
Perhaps I should explain my problem better though. The link I pasted to embed the video was exactly what youtube supplied to get the video to start at the time of 1.53, i.e. -https://youtu.be/sgzT7vcvVD8?t=113- (without the dashes).
But it wasn't. Where you have "t=113", I have "t=1m52s". Embedding is another matter, however. If I try "Embed a youtube video url" with parameter https://youtu.be/sgzT7vcvVD8?t=1m52s I get [youtube]https://youtu.be/sgzT7vcvVD8?t=1m52s[/youtube]. Which patently starts at the beginning. Something to do with the forum's firmware, no doubt.
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So you're saying an embedded video will always start at the beginning on this forum?
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So you're saying an embedded video will always start at the beginning on this forum?
Empirically, yes. If you can adduce a counter-example, I will be more than happy to investigate.
** Phil.
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That's disappointing. I wonder if Stu can tweak the forum software to accommodate videos not starting from the beginning all the time?
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If you cook and use a proper Wok i.e. (Carbon Steel), mine are London Woks
and the patina has built up over use, just hot water and a light scrub
cleans it perfectly, dry it , lightly oil it up and back on the hob ready for another dish.
This is the correct way to maintain your Wok. I do the same for my Black Iron fry pan,
my Indian Karahis and even my Pressed steel original Brummy Balti pan.
This Youtuber does a good 101 on Wok maintenance
[youtube]https://youtu.be/jDWiBuTFVIY?t=1m57s[/youtube]
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Some interesting opinions there, before we ventured into Indian curry's all my family loved a Chinese t/a at the weekend but there was one in particular that stood out from the rest and at home we tried all sorts of ingredients and cooking styles to try and match this special flavour (sound familiar :)) the only clue we had was that every dish had this moorish flavour, even the chips ! So we could only guess it was maybe the oil.. ???
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Reclaimed oil or seasoned will only enhance the flavour but still it won't give you the TA flavour....It cant be achieved at home contrary what people say but that's just my opinion. The same applies when we cook Chinese...Similar techniques are applied in Chinese TAs.. Hopefully this will give you the answer but unfortunately only the answer..
BB1