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Topics - BRISTOL86

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Pictures of Your Curries / My first BIR cooking!

« on: December 05, 2015, 07:17 PM »

Just downed forks after enjoying the results of my first BIR cooking!

On the menu was 976bar's Lamb Bhuna, CurryHell's mushroom bhaji and CA's pilau rice!

Fair to say the meal was a great success! Really enjoyed the cooking (and especially the eating!) and can't wait to get back in the kitchen!

Cooking Equipment / Pan recommendation please!

« on: December 04, 2015, 11:39 AM »

Hi All

Newbie curry chef wannabe here!

Can someone please recommend me a decent pan to be cooking my curries in? Something big enough to cook a two person portion in would be perfect.

There's just so much choice and variety of materials and information out there that I'm a bit overwhelmed in all honesty and can't see the wood from the trees!

Thanks :-)

Curry Base Chat / Urgent question about base sauce

« on: December 03, 2015, 03:45 PM »

Hi guys

About to cook my first ever batch of base sauce (have chosen Mick's/Taz's base) and am making it up a couple of days in advance of when it'll first be used.

Just wanted to check on whether this final stage was required if cooking in advance or whether that's only for if you want to immediately use the base:

'Once blended bring back to the boil and simmer and when some oil becomes visible floating on the surface of the base , the base is ready'

Anyone familiar with this recipe that can help out? Thanks! Sorry if it's a daft question, but want to try and get everything spot on!

Im presuming this step is required whether you're using the base immediately or portioning it up to refrigerate/freeze but wanted to double check!

Trainee Chefs / Beginners Questions / Some beginner questions please!

« on: December 02, 2015, 05:47 PM »

Hi Guys

Newbie curry cook here, but very willing to learn!

I'm attempting to cook my first dish this weekend using one of the 'base' recipes, and was just curious about a few things...

1) How long will unused quantities of a base/gravy keep? Is it best to keep it refrigerated or frozen?
2) What is considered the 'best' (subjective, I know!) basic way of cooking chicken/lamb in advance, so that it's just ready to add to the curry sauce during cooking?

Thanks

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