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Topics - RobbieC

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Lets Talk Curry / Great tip for Tikka marinade.

« on: July 12, 2016, 01:46 PM »

So. Stumbled upon this yesterday while making my Tikka marinade for the chicken.

After combining all the ingredients into the yogurt, your pataks pastes, ginger and garlic, methi, lemon juice ect.

Blend it! Not only does this combine all the ingredients much better than by whisking, it also lighten ups the yogurt. Giving a wonderful light texture. By lightning it up you add more oxygen, oxygen = more flavour, just as if you eat something outside it tastes that much better!

Give it ago, I couldn't believe the difference in smell. I'm cooking my tikka chicken today on the BBQ. Will post results

Curry Base Chat / Keeping the base on heat?

« on: August 24, 2015, 01:48 PM »

So the other day at my local TA I saw how they always have the base gravy on heat.

This made me wonder, how long is that gravy on heat? 1 day? 2 days? Is it on overnight?

And most importantly, how does this affect flavour?

I tried it out keeping my base on heat nearly all day (AGA) and overall the flavour seemed a lot more rounded.

It seems to me that Indian restaurants do what I can do but the difference is that I see to have to leave it in the fridge. They have a 'next day' taste.

Lets Talk Curry / The 'Magic' Powder?

« on: July 07, 2015, 09:54 PM »

I've searched the forms and it seems that no one knows of Asafoetida powder, also known as 'Hing'.

There is a particular smell/taste that I loved but could never re-create in my own kitchen.

This was that smell! Grab some, you'll see what I'm on about..

Link: http://www.theasiancookshop.co.uk/natco-hing-asafoetida-powder-jar-9542-p.asp?gclid=CjwKEAjw8e2sBRCYte6U3suRjFESJAB4gn_guh8VV5JFU7vUu8WhI4UQ3AKTTnKfQOOULVpZ5Ya8sBoCDnTw_wcB

Lets Talk Curry / Pretty Excited!

« on: June 09, 2015, 11:49 AM »

Well I've been ordering from my local Indian for a good 3 years now and his food is sublime! I've been chatting with the owner (also delivery driver) on curries at my doorstep but yesterday I went in to pick up my curry and asked if I could maybe one day watch one of my curries get cooked?

Immediately he smiled and said, sure! Come in anytime this week after 8pm and you can join us in the kitchen!

So happy that I've been invited into his kitchen, man's a wizard. So yeah, going to pick up some tips n stuff. Fascinated by the way Indian cooking is done and to see it first hand in a restaurant's kitchen is a right treat!

Will post back here with some pics of my dish

Lets Talk Curry / Ageing Veg for curries?

« on: May 23, 2015, 06:45 PM »

Hey guys,

I recently came back from a 6 week trip to the states to find my onions (some growing). As soon as I opened the fridge I was greeted by this unique sweet smell that I can't seem to get into my curries.

I cried, aged onions!! The smell is exactly how many an Indian resturants I've been to smell. As supermarkets always import unripened fruit and veg for longer shelf life I'm convinced this has a big play in my curries.

Also, a green pepper was there. Wrinkly but boy did it taste good. So sweet and flavourful.

I'm going to make a base/curry with these aged veggies and I can feel it in my bones that this is going to taste magic.

Has anyone else tried this out?

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