Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => Cooking Methods => Topic started by: andy2295 on January 11, 2007, 01:25 PM
-
Curry Cooking Methods.
I have written down the method that I and the chef uses at the take-away. This should help you understand the technique and the order in which ingredients are added.
I will be posting the individual curry recipes later as mentioned in the base sauce/ gravy.
Lets first describe the kitchen.
The cooker is an eight ring gas fired unit. On the left hand back ring is the large pot of hot oil. Next to it is the large pot of base sauce/gravy. To the right of the cooker is a stainless steel table with tubs of spices, fresh herbs etc.
Let me first say that the pot of hot oil as well as being used for curries etc. is also used, with the addition of a wire basket for the frying of onion bhaji?s, samosas, king prawn butterfly, chicken rolls, keema rolls and occasionally chips. The oil therefore is always getting infused with the release of spices from the above produces. Therefore the oil takes on a slight aromatic and smoky smell. It is topped up with fresh oil when it becomes too low for the wire basket to be able to fry the above.
Now on to a typical curry.
I will not list the individual spices as these will be posted later.
1) The gas on one ring is turned full up.
2) One ladle of oil is added to the frying pan. The pan is placed on the ring until the oil just starts to smoke. (By the way the oil is sunflower oil).
3) 2 chefs pinches of aromatic salt is added, ? of a chefs heaped spoon of very finely chopped onion is added along with a 2 chefs pinches of very finely chopped garlic and a 2 chefs pinches of very finely chopped mixed red and green peppers. Very quickly and in a circular motion the back of the chefs spoon is pressed into the pan bottom effectively squeezing the pan ingredients. The ingredients are then tossed using the spoon. As the oil is so hot this takes only about 20 seconds as you will see the onions changing colour.
4) Then the spices are added for the required dish, with chilli powder and a chefs pinch of fresh methi leaves added last along with a chefs pinch of asafoedita. The spices again are pressed into the pan as above and scraped across the pan with the edge of the spoon again for about 20 seconds(The scraping stops the burning of them)
5) Then 1 ladle of base sauce/gravy is added and stirred in. When this bubbles a second ladle of base sauce/gravy is added and stirred.
6) Depending on the smell at this point a chefs pinch of msg may or may not be added (experience of smell only tells)
7) The meat is then added which is usually 10 cubes. Stirring continuously now to avoid sticking and to get the meat fully heated through.
8) At approximately 5 minutes a teaspoon of pre-made cooked paste is added (recipe to follow) and stirred in immediately followed by a chefs pinch of chopped coriander leaves(cilantro) and stirred again.
9) The pan is removed from the heat rested for 30 seconds and the curry is placed into the famous foil container with another pinch of chopped coriander leaves(cilantro), lid on and labeled. Hey presto all done. A quick rinse of the pan and onto the next order??.
Hope this helps with the procedure. Of course any questions please ask. The key is heat, speed, and the mastering of the use of the spoon to extract the aroma and flavour. Once you have cracked it, it will become second nature.
Regards
Andy
-
It is interesting Andy that the techniques are identical to mine, e.g. using the back of the spoon to press and scrape.
CP
-
Nice post andy.
Do you think you could post a short video of the use of the chef spoon when squashing and scraping the contents of the pan, even if it's only a mobile phone video. I find it very hard to visualise exactly the technique you're describing from your words alone.
YF
-
hi yf
I will do my best to post a video as soon as
Regards
Andy
-
hi yf
I will do my best to post a video as soon as
Regards
Andy
That would be a great help! ;) ;D ;D ;D
Thanks for all the trouble you are going to in order to help people you have never met. Says a lot about you.
KP(V)
-
Andy....(http://i27.photobucket.com/albums/c192/nairbs/bowdown.gif)
and Chilli Prawn (because your recipe is similar)....(http://i27.photobucket.com/albums/c192/nairbs/bowdown.gif)
Wonderful that both you guys are in agreement here. Are we seeing the jigsaw coming together.?
That oil being used for cooking "onion bhaji?s, samosas, king prawn butterfly, chicken rolls, keema rolls and occasionally chips. Therefore the oil takes on a slight aromatic and smoky smell".....this is very interesting to me as I often connect the taste/smell to a smoky aroma, taste and this is why I love that certain taste you get even from chips you get in the BIR, a full taste from the chips because the fat has been infused over and over with different ingredients!!.....my goodness, I'm excited!!!!!!!! ::)
A video of this would be absolutely wonderful. :D
If this works, I will personally nominate you both for Nobels ;) ;D
-
OK will do. I have just returned and have a lot to catch up with.
Not keen on the use of the oil for DFF. Potatoes AKA chips impart a flavour to the oil which imho corrupts the flavours. Also Oil has a finite lifespan (not very long) and should not be topped up. We use KTC and use the same batch a few times for cooking Pakoras Samosas and Bhajis and it works out OK, but we never fry chips in the same oil; we tried and the result either way was horrible.
CP
-
OK will do. I have just returned and have a lot to catch up with.
Not keen on the use of the oil for DFF. Potatoes AKA chips impart a flavour to the oil which imho corrupts the flavours. Also Oil has a finite lifespan (not very long) and should not be topped up. We use KTC and use the same batch a few times for cooking Pakoras Samosas and Bhajis and it works out OK, but we never fry chips in the same oil; we tried and the result either way was horrible.
CP
I stand corrected then CP......... :-X :-X
-
Curry Cooking Methods.
3) 2 chefs pinches of aromatic salt is added, ? of a chefs heaped spoon of very finely chopped onion is added along with a 2 chefs pinches of very finely chopped garlic
Very Interesting Yes Andy everything you have described / technique etc is quite correct from what I have witnessed myself at a friends establishment a few years ago the only thing I would like you to clarify is the term "finely chopped garlic" surely you mean garlic/ginger puree ? or am I wrong.....finely chopped garlic just doesn't sound right somehow :o
NO disrespects Andy but if you said "garlic puree I would agree otherwise erm hmmm.
Layne ::)
-
Hi Andy,
Thanks for this Andy.....it makes for very interesting reading 8)
I have a couple of questions that I would appreciate you clarifying, if you wouldnt mind, please?
- Presumably, a chef's ladle is 100ml and a chef's spoon is 60ml (as per your curry base thread)?
- no tomato puree or paste here then...is that right?
- why sunflower oil rather than vegetable oil?
- what's in the "aromatic salt"?
- most BIR curries I've ever had (e.g. madras, vindaloo, korma, CTM, etc) have a sauce which is very smoothe, with no sign of chopped onions or chopped anything else, will this also produce such a smoothe sauce?
- are chopped peppers used in most dishes then?
- are you saying that adding MSG influences the aroma?
Thanks for the posts! And keep them coming! I hope you have the tolerance to answer the many the many questions that will arise! ;)
Regards,
-
Andy2295 do you work for Chilli Prawns Takeaway Operation?
Some interesting points here, very good post indeed.
Stew
-
hi stew
Definately do not work for cp's operation
regards
andy
-
Hi Andy,
So the fusing is for the spices, and not the base sauce? - this is where I've been going wrong then. Are the spices in the pre-made paste fused when they are prepared and should you get the smokey smell when you're fusing.
A8
-
I take it that means NO then it's Not garlic/ginger puree but finely chopped garlic thanx andy for Not clarifying ???
Layne
-
We have had long discussions on fusing and I thought I had covered all the points from my perspective. Please read what I posted in UCB threads and Hints & Tips. Base mix is never fused because it will definitely burn, it is a slow cook & blend process. Fusing occurs in the final dish makeup and releases the flavours, i.e toasts & blends. Acidification takes place at the end of the cooking to release the final flavours. Lots of oil is used to trap these flavours in. This is one of the reasons flavours change overnight and after freezing.
Why yoo no wristen good peepah ;D ;D ;D Or is it you dont want to believe/accept what i have said so far and seek yet another Messiah (who just happens to be saying a similar thing) ;D
Its becoming like the 'Life of Brian' here, but what the heck I just look on the bright side of life ::). I am off to join the Knights who say Ni!.
All in good fun!
CP
-
hi layne britton.
I can safely say that NO Garlic puree or ginger puree is used.
Regards
Andy
-
Hi all
CP has clarified that the fusing is the actual final dish production. The base is in effect just a flavoured stock and its combination with the final dish spices produces what everyone seems to be looking for.
Regards
Andy
-
Please read what I posted in UCB threads and Hints & Tips.
It's all very well reading about it CP, but in truth some of these techniques just won't be achievable unless we actually see it done. So get your camera out and give us a head start will you?
I particularly want to see this fusing, squishing and scraping business.
YF
-
Yeah, What about this video then CP - Any progress on that? :) :) :)
Andy2295, Any chance you could post some photos at various stages to show the correct way it should look? - How about videos at the crucial stages to show colour, consistancy and method?
I know this might be pushing it a bit, but I always say that if you are going to do something then do it to the max (ie Air conditioning and not poxy natural ventilation!!!) ;D ;D ;D ;D
BTW - Enjoying your posts so far, will try when the full monty is up and ready!
KP(V)
-
hi layne britton.
I can safely say that NO Garlic puree or ginger puree is used.
Regards
Andy
Thank You Andy :o
Layne
-
8) At approximately 5 minutes a teaspoon of pre-made cooked paste is added (recipe to follow) and stirred in immediately followed by a chefs pinch of chopped coriander leaves(cilantro) and stirred again.
Andy
Unless I am mistaken, this is the bit we are missing
The special tomato/garlic paste (or something similar) that Mark J mentioned and was described by "M" as the secret paste
It's what I am most curious about
Thanks Andy for fantastic posts
-
....and Andy said that it would be in his next posting. I hope he is posting today as I am cooking a curry tonight for 3. :D
KP(V)
-
....and Andy said that it would be in his next posting. I hope he is posting today as I am cooking a curry tonight for 3. :D
KP(V)
I'm sitting at the PC waiting patiently with a can of beer lol. Certainly beats watching big brother!!! ;D
-
Hmmm....That's not difficult! ;) :) :)
Been tyring the press and scrape method this week, but all that happens is the stuff just squishes out from under the spoon!!! - Any hints or tips on this???
KP(V)
-
That's exactly why I've been asking for a video demo. Just going by the description, I have doubts that it has any effect at all, but because the proponents of this method haven't posted a few pics or a video clip - preferably a video - I can't make a qualified judgement.
This is one of those examples where technique is potentially critical and descriptive words just don't cut it.
YF
-
GIve them time YF - Rome wan't built is a day (although I have my own theory on that!).
I am sure we are getting ever closer to something that will help us achieve a much better standard of home cooking. When I get this cracked it will be a relief as I can then rest and go back to buying take aways instead!
KP(V)
-
Andy, is the cooker on full bore for the whole of this cooking process?
A8
-
Yes the gas MUST be on full bore. And yes the syuff will squidge out, but use a circular motion. If you look at some of the on-site videos from restaurants on the Tube, UKTV etc you will probably see the chefs using this technique (it is not solely an Indian technique).
-
I've just come back from the supply shop with MSG and asafoedita. The latter took a long time to find as I expected it to be a with the spices - it was in as small container like a salt shaker. That stuff absolutely honks ( kinda smokey smelling!!) so I'm keen to know how much a chef's pinch is as I don't want to overdo it. The man who served me stressed this as well.
I'm ready to try and make a curry, althought I'll be using an existing base as I don't have a big enough pan for Andy's.
A8
-
Hi after8.
A chefs pinch is between thumb and first finger. Dont over do it. I can only say that i wont guarantee results without our base, our method and the paste posted today. The paste is important. But good luck.
Regards
Andy
-
Hi after8
Just to confirm what cp said earlier.
Everything is done at full bore heat and speed. This cracks the spice and produces the correct aroma.
Regards
Andy
-
Hi Andy,
Thanks for this Andy.....it makes for very interesting reading 8)
I have a couple of questions that I would appreciate you clarifying, if you wouldnt mind, please?
- Presumably, a chef's ladle is 100ml and a chef's spoon is 60ml (as per your curry base thread)?
- no tomato puree or paste here then...is that right?
- why sunflower oil rather than vegetable oil?
- what's in the "aromatic salt"?
- most BIR curries I've ever had (e.g. madras, vindaloo, korma, CTM, etc) have a sauce which is very smoothe, with no sign of chopped onions or chopped anything else, will this also produce such a smoothe sauce?
- are chopped peppers used in most dishes then?
- are you saying that adding MSG influences the aroma?
Thanks for the posts! And keep them coming! I hope you have the tolerance to answer the many the many questions that will arise! ;)
Regards,
Hi Andy,
Any chance of a reply to these questions please? Or maybe they are just dumbass questions?! :P
Many Thanks! 8)
-
cory ander.
Hi i did reply to this one but it has gone. Here it is again.
Yes same size ladle and spoon.
Yes NO tomato puree or paste. See my pre-cooked paste post.
We use sunflower oil. It has a taste of its own.
When i say chopped onion and peppers etc, these are chopped extremely fine in a food chopper that has a 1mm blade. The result is very nearly pureed and breaks down in the cooking.
This is an experience thing. As msg is a flavour enhancer, we can tell when cooking the depth of flavour based on the aroma coming off. Adding msg does change the aroma.
Regards
Andy
-
hi andy
just to let you know that i`ve done your,
(1). base sauce.
(2). pre- cooked meats and vegetables.
(3). curry cooking methods.
(4). the pre- cooked paste.
(5). onion bhaji`s.
all without problems,all i done was read anything to make sure i understood everything and bought all the ingredients and done it without problems.
cheers mate.
-
hi bart09
Pleased to did you all from instructions. I would like to see a photo of the base and the paste if possible to see if it looks like ours in the take-away.
Will be posting individual curry recipes this week
Regards
Andy
-
Pat Chapman's take on Aromatic salt:
100g Coarse sea salt
1 tsp Ground Cinnamon
? tsp Ground fenugreek
1 tsp Dried mint
1 tsp Ground allspice
1 Tbsp Ground almond
? tsp Turmeric
YF
-
....Pat Chapman's take on Aromatic salt...
Yes, thanks for that YF.....I already have this.....PC books is the only place I've otherwise seen this mentioned :)
.....I'm also rather interested in Andy's take on aromatic salt? Andy?
.....also about the peppers please Andy? If you woudln't mind? :)
Thanks for your reply to my other questions Andy...most helpful :)
Regards,
-
cory ander.
Yes the peppers are used in most of the individual dishes. You will see how very soon when i post these recipes.
With regard to aromatic salt, we use it to infuse the oil and to reduce the smoke point temperature. Sunflower oil normally starts to smoke at 246 degrees C.
Regards
Andy
-
andy, is the aromatic salt you mention otherwise known as all-purpose seasoning?
-
Hi Andy,
Thanks for all this great info, can I confirm that generally the ratio of oil to base is 1:2? so 1 third oil, 2 thirds base
cheers
-
Aromatic salt isn't all-purpose seasoning. They are very different beasts. Aromatic salt is as it says, mostly salt with some aromats in it, see my earlier post for PC's version. All-purpose seasoning is a blend of spices with quite a bit of MSG in it usually.
YF
-
mark j
yes in general terms the ratio is 1:2
regards
andy
-
Hi Andy,
struggling to obtain any fresh methi leaves as described in point 4. Is it acceptable to use dried fenugreek leaves?
thanks
Ian
-
Can't answer for Andy, but both have slightly different flavours. I prefer fresh but they are difficult to get hold of here so I just use dried Kasuri.
CP
-
hi IanR,
In response to your question, we have no trouble getting fresh methi leaves but that does not help you. So i would suggest getting dried methi from a spice supplier and placing them in iced water for 15 minutes. This brings them back but just use 1/2 as much again.
Regards
Andy
-
we have no trouble getting fresh methi leaves but that does not help you...
You know, I've always had access to fresh methi leaf but I've never used it in a base, and I'll kick myself so bloody hard if this turns out to be the missing ingredient that leads to the smell and taste. :(
YF