Curry Recipes Online
Curry Photos & Videos => Curry Videos => Topic started by: fishy on September 18, 2010, 11:09 PM
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Hi all
you may have already seen this, but here's a link of cooking jalfriezie at planet spice indian resturant
observe all the smoke coming out of that pan!
Planet Spice Indian Resturant (http://www.youtube.com/watch?v=6WJ4XjWeU18#)
atb
fishy
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I reckon there's a bit of fibbing going on there...
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fishy,
wow - my kind of place - BIR at it's best. my good lady has always wanted to go to the south and i'm going to have to keep this qt.
real interesting on the use of just curry power ie not mix powder. i use olive oil now and again (if i run out of reclaimed) - it works just as good as veg oil.
it's quite surprising (unless it's deliberate and i can only assume they are being honest) that there are no "special ingredients even the tom puree looks straight out the tin.
my only real observation is my base is much thinner and i get lots more smoke and get really annoyed with myself if i flame the pan - it uses up the oil too much
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real interesting on the use of just curry power ie not mix powder. i use olive oil now and again (if i run out of reclaimed) - it works just as good as veg oil.
He says curry powder Jerry but it is probably mix powder, he's not going to say mix powder because his audience wouldn't know what that is.
As for the olive oil, well, it'd be more believable if there wasn't a huge catering can of KTC veg oil clearly visible in the background.
i get lots more smoke and get really annoyed with myself if i flame the pan
That's almost certainly for show. He deliberately left the oil to really heat up so that when the GG paste was added flames were inevitable.
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Hi Fishy,
Thanks for the vid, I love this sort of thing.
I'm pretty sure that the peppers wouldn't have been cooked, and I don't think olive oil is a flavour that I would like in my curries.
The chef mentioned vinegar when he was going through the ingredients, but I didn't see him put it in, or did I just miss that?
If that was typical of how they present their food, I'm guessing this is one of those place that like to charge a little more than other BIR's or IIR's in this case lol.
Good vid though, thanks again fishy.
Ray :)
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i'll have base this week and feel i might just give this a go - nothing ventured.
on the olive oil u can't tell any difference in taste between it and veg.
ps i'm with Razor on this i won't be doing the nicely cut rose bud.
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I have also converted over to olive oil (light version) in the last 6 months for health reasons and I can't honestly see the difference in taste, its perhaps not authentic BIR but with the amount of oil we consume in the gravy/curries I think it was a wise step :D
Rob.
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hi guys pride veg oil has no cholesteral in it! how good is that? ;D
regards
gary
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i've written out a yellow sticky recipe now for this dish but have ended up a tad disappointed.
i've compared it to Admins Jalfrezi which i make a lot. the recipes are essentially the same albeit a few minor differences.
Admins has black pepper which i feel works well. it too does not have tom puree (which i know to be essential for this dish ie NO puree). the youtube has methi which although i'm now liking it's not across the range and i can't see it improving from Admin's dish.
on technique i would not flame the g/g and i tend to add all the powders in one go (they add each and stir before adding the next). i also add a little of the base with the spices to make sure they don't burn. i too add the base 1 chef at a time progressively (ie not all at once) and am confident this is the best approach to maximise the taste.
the only real difference is the suggestion to use curry powder in place of mix powder. this is suggested in that undercover book. i know members who i completely trust believe only mix powder is used and curry powder is a red hearing (myth).
i'll have to do a side by side to prove it one way or the other. i already tend to believe that it is mix powder as this is an area that my local TA chef will not discuss - if curry power on it's own was used then i think he would say so.
i will also just for peace of mind copy cat the utube approach of getting the oil v.hot before adding the g/g paste. i'm sure i've tried this in the past but it's worth repeating. i use their recipe to spec and compare with Admins as a head to head
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If it really was olive oil though Jerry you couldn't get it that hot without ruining it surely?
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If it really was olive oil though Jerry you couldn't get it that hot without ruining it surely?
Vindaloo-crazy,
u can't tell any difference between veg oil and olive oil when frying it for curry. i even use it for omelet (for the kids). alas i'm off the omelette's down to watching cholesterol - hence how i came to use olive oil so much in cooking generally. i buy in the big tins so price is not that much more than veg oil.
please note that i only use olive oil for frying when stuck - i use veg oil all the time normally as i reclaim it from the base
pic of reclaim oil and utube jalfrezi recipe
(http://www.curry-recipes.co.uk/imagehost/pics/24721a97ab1b4bab49e278be8f26967c.jpg) (http://www.curry-recipes.co.uk/imagehost/#24721a97ab1b4bab49e278be8f26967c.jpg)
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It's pricey stuff too Jerry, I'm surprised the taste doesn't come through; must be all the spices?
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i cooked the utube jalfrezi and admins jalfrezi side by side last night (Nb i used mix powder in both so utube was technically not to spec calling for curry powder - see below). i think either the methi or utube sequential spice frying technique caused the dish to be darker than i would normally produce (i use 1 chef of base to fry the spices and add them all in 1 go)
the taste of both dishes was very close - restaurant quality for sure. we preferred the Admin recipe but lovers of methi would go for the utube.
i then cooked admins jalfrezi with mix powder and admins jalfrezi with curry powder side by side. the dishes were surprisingly very close.
a bit of a shock though - we preferred the curry powder dish at it seemed to bring out the taste of the other ingredients better. i need to try curry powder out on a few more dishes as the result could have just been fluke.
Admins Jalfrezi LHS - Utube RHS
(http://www.curry-recipes.co.uk/imagehost/pics/8b6f5783e768b69d5bc66c600a638903.jpg) (http://www.curry-recipes.co.uk/imagehost/#8b6f5783e768b69d5bc66c600a638903.jpg)
Admins Jalfrezi made with Mix Powder LHS - Admins Jalfrezi made with Curry Powder RHS
(http://www.curry-recipes.co.uk/imagehost/pics/7f060e066f6bd88e84cd045334228419.jpg) (http://www.curry-recipes.co.uk/imagehost/#7f060e066f6bd88e84cd045334228419.jpg)
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They look great. Doesn't the undercover book advocate curry powder not mix powder?
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Vindaloo-crazy,
yes - it must be the spices that stop the olive oil taste coming through - i only use cheep stuff (7? for 5L).
yes - the undercover book does i believe suggest curry powder - as i say quite a shock to me and needs a few others to give it a try and confirm or otherwise.
(http://www.curry-recipes.co.uk/imagehost/pics/553016308670a7d21f0bb5f682984149.jpg) (http://www.curry-recipes.co.uk/imagehost/#553016308670a7d21f0bb5f682984149.jpg)
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God, that's cheap, the stuff costs an arm and a leg over here!
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Jerry, I don't want to put you off using whatever oil you wish but have a quick look at this link about olive pomace oil http://www.food.gov.uk/multimedia/faq/pomaceoilfaq/ (http://www.food.gov.uk/multimedia/faq/pomaceoilfaq/)
its a bit off putting IMO :(
Rob.
edit: just noticed it references Spanish oil so you are probably safe if its produced elsewhere
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I have noticed, not only in this video but others from the kitchens in the BIR`s that they use the same amount of spices for one portion as we would use for a 2 or more.. any thoughts on that...
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Jerry, I don't want to put you off using whatever oil you wish but have a quick look at this link about olive pomace oil http://www.food.gov.uk/multimedia/faq/pomaceoilfaq/ (http://www.food.gov.uk/multimedia/faq/pomaceoilfaq/)
its a bit off putting IMO :(
Blimey! That does sound quite bad.
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Fi5h, I don't reckon this is for real. It's just a show clip to advertise the restaurant.
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Just to add about the use of olive oil, it should not be used to fry at high temperatures. This was something I picked up from James Martin in one of his cooking shows. Apparently it can become harmful at high temperatures.
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If it really was olive oil though Jerry you couldn't get it that hot without ruining it surely?
Vindaloo-crazy,
u can't tell any difference between veg oil and olive oil when frying it for curry. i even use it for omelet (for the kids). alas i'm off the omelette's down to watching cholesterol - hence how i came to use olive oil so much in cooking generally. i buy in the big tins so price is not that much more than veg oil.
please note that i only use olive oil for frying when stuck - i use veg oil all the time normally as i reclaim it from the base
pic of reclaim oil and utube jalfrezi recipe
(http://www.curry-recipes.co.uk/imagehost/pics/24721a97ab1b4bab49e278be8f26967c.jpg) (http://www.curry-recipes.co.uk/imagehost/#24721a97ab1b4bab49e278be8f26967c.jpg)
Hi JerryM
Ive been making curries and base using only olive oil for many years.
Also did back to back comparisons re conventional oil both on same base and finished dish - result, couldnt tell the difference.
O oil is fortunately cheap here in Turkey, so health benefits are immense if eating curries almost every second day
The secret is to use standard NON virgin oil, as the virgin oil is too heavily flavoured
Cheers All 8)
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I don't want to put you off using whatever oil you wish but have a quick look at this link about olive pomace oil
canicant,
appreciate the heads-up. i've email KTC to ask for countires of origin as no details on tin.
ps have now looked at tin and realise it's blended with veg oil - olive pomace 50%, veg oil 50% - amazing just goes to show the devils in the detail. answers the question on why it works so well.
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I have noticed, not only in this video but others from the kitchens in the BIR`s that they use the same amount of spices for one portion as we would use for a 2 or more.. any thoughts on that...
i'm on the same thought pattern - i'm sure in general we are using too much - BIR is actually very lightly spiced. i'm currently using as std 1 tsp per 200ml finished portion and it seems ballpark right. i do keep thinking of trying less but spoons ideally dictate reduction to 1/2 tsp which i think may be too small amount. i'll try 1/2 tsp on next curry night.
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I don't think they would dare to use Spanish oil Jerry so I wouldn't worry too much.
I use pure but not virgin olive oil and it doesn't seem to impart any adverse flavour to my curries (apart from the price) so I think unless your really anal about BIR then it won't matter which oil you use :) and especially once its spiced/reclaimed, plus it allows me to eat curry without cholesterol guilt LOL
Rob.
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Jerry,
Excellent work again my friend. Much appreciated by one and all. With that said, your side by side test does throw up more questions than answers for me I'm afraid. For example; (forgive the assumption) I'm guessing that you used the same base for each dish? in which case, the base must have more of an effect on the final taste than I initially thought.
Next, curry powder V mix powder. Although they are both masala's, they should produce a very different flavour in the end dish. Judging by your comments, they seemed to be very close in taste? Again, this point me towards the theory that the base has the biggest impact on the dish than any other ingredient, a theory that I didn't believe so much previously.
confused.com or what :P
Thanks for the hard work though Jerry, it's great for the forum that you work 'real' hard on these experiments ;)
Ray :)
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Hi Jerry
The currys looked great but a lot wetter than the video. Did you add extra base in your version? This could have quite a dramatic effect of diluting the spices.
for me, the most interesting thing in the video was the garlic naan. As a rough estimate there must have been 4 - 5 cloves of garlic on that naan. It's no wonder I struggle to get the garlic taste in mine when I only add 1 - 2. I was surprised at the amount of coriander too, and the fact he used egg to bind the garlic and coriander to the naan. All in all a very good video. I'll be trying the recipes soon too.
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Razor,
i did use the same base for each dish. the base was mytake down to the small batch size that i wanted and it also seems to suit experimentation (evolved from CA's base development work) (for info i use rajver and saffron when i need more volume - these being down to personal preference - i like quite a few other bases just the same i term it "threshold" ie CA's, Ifindforu, ashoka etc).
u're base is equally as good as any of the 3 i use - i made your base to spec in terms of ingredient and proportion. i can't remember but i think i would of cooked it by my std method. i would also have made it thinner by adding water. other than this it would be exactly as u make it. in short if u feel the base needs looking at then i would not change ingredient or proportion but maybe look at method.
sorry i was not clear enough on the CP v MP. the taste was very different. the closeness comment was that we could not really decide which we liked best. we think it was the CP which was quite shocking. i need to cook a few more dishes really before i can draw any conclusions.
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The currys looked great but a lot wetter than the video. Did you add extra base in your version? This could have quite a dramatic effect of diluting the spices.
chriswg,
curry for me has got to have sauce. i think he added 4 chef or 240ml. i added 300ml. i think the difference is that he let the liquid evap off more between spoonfulls (i add mine as soon as the heat returns to the pan).
in my comparison both dishes tasted of similar spice. the difference was purely in taste. the utube version is as i've eaten in BIR restaurant outside the midlands - i would locate it to Bradford or some restaurants on Manchester curry mile. it's the methi that changes the dish - only subtly but if u're not used to it u pick it up immediately. i have grown to like methis but follow dippies practise of cooking it hard. i did not do this and maybe the restaurant do when cooking for real. the video is a bit like dippies for me - it's not during service. the utube dish i made was a copy cat of the video. admins was by my std method.
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Jerry, I don't want to put you off using whatever oil you wish but have a quick look at this link about olive pomace oil http://www.food.gov.uk/multimedia/faq/pomaceoilfaq/ (http://www.food.gov.uk/multimedia/faq/pomaceoilfaq/)
its a bit off putting IMO :(
Rob.
Olive Pomace/Pom(Palm)olive, ring any bells???
Regards
CoR
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i need to cook a few more dishes really before i can draw any conclusions.
Shouldn't that be " i need to cook a few more dishes real before i can draw any conclusions"? ;D ;)
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Secret Santa,
also i was using jb's mix powder which i have no experience of (not saying it's not very good - it could be too close to curry powder for example) - i need to use a mix powder i've used before. i have some dipuraja left.
just to muddy the picture when i make the kashmiri i use bassar on it's own ie no additional mix powder. i've tried same dish with mix powder and it doesn't work as good. what i'm getting at is that the "rule" on what to use may not be that simple.
will know better after hopefully cooking on the weekend the remaining 3 base portions.
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and get really annoyed with myself if i flame the pan - it uses up the oil too much
i've cooked 8 off main's this week and having had this video at the back of my mind - i've been more conscious than normal of flaming the pan.
too ensure a balance view of what i've said i need to add that it's very difficult to prevent the flaming and in reality i get quite a lot during the frying. it doesn't have any affect on the taste.
in short it's not "if" it's more like "when".