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Topics - JerryM

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1
Lets Talk Curry / Bhaji oil - ideas on shortcut for home making
« on: April 28, 2015, 07:04 PM »
Haldi and curry2go have raised bhaji oil in past.

Ive had 2 goes using old oil from mainly chicken and chip frying.

On 1st go used too much and 2 nd too little.

Trouble is I will never get close to BIR stuff as I just don't make bhaji very often

Question is - could there be shortcut to making at home.

Would be interested in anyone who makes at home or has had taste of the real stuff.

2
Talk About Anything Other Than Curry / the truth sometimes hurts
« on: February 21, 2015, 06:21 PM »
i'm not sorry if i've caused alarm in geoff's post which got diverted to "empty vessels".

i have simply reported the truth - bigboaby1 if you read his posts was subjected to abuse. ive just pointed this out (and more importantly the loss to the site as a result that bigboaby1 has been forced into not replying in his posts)

the sooner we all start protecting members the better or better still stop aiming at 1 upmanship and just concentrate on the food.

has the world gone mad.

surely the bullies can't win in a fair and democratic society.

3
All Other Hints N Tips / Prep Timeline - a day in the life of home BIR
« on: February 07, 2015, 10:55 AM »
thought a picture view of a day in the life of the home BIR fan might help new starters and hopefully get other members to add insight into what they do differently.

if you've not realized already the prep for BIR is quite something. once done the cooking (of many dishes) is a breeze.

took a few pics on my last journey. main emphasis for me is on doing the same each time to ensure consistency. if i change anything then it's only 1 change at a time.

day1 - marinating


day2 - make base, bunjarra

day3 - cooking day

check stock level frozen items (fresh is best but frozen stuff is pretty close)


make the fresh stuff


measure out individual recipe ingredients




ready to cook

4
Lets Talk Curry / Traditional - key spices
« on: February 03, 2015, 10:11 PM »
Article in local paper on a traditional Indian in Warrington caught my eye.

The food is really very good. I went chippy on way home and still paying off the credit card.

The list don't really do a lot for me but may be of help to others.

Til - sesame
Rai - brown mustard seed
Jeera - cumin
Cloves
Cinnamon 
Mace
Saffron
Hing
Imli - tamarind
Akroot - walnut
Chilli pwdr 
Coriander pwdr
Garam masala home made

5
Lets Talk Curry / Akhini - anyone using it (spice tasting trials)
« on: February 02, 2015, 08:42 PM »
Is anyone using akhini.

I use parker21 mouchak recipe and make 2 litres as the start point when making base.

I put 5g of cinnamon in a copy cat of harilor curry and was taken aback by how strong it tasted. I use just same amount in akhini for base and don't see the same strenght.

In short2 questions:
1) will the strength increase if the whole spice spends longer at a simmer. I currently gently simmer the akhini for 20 mins. The harilor curry whole spice probably cooked for 3 hrs. I guess im thinking tea bags

2) does anyone use a different mix to mouchak akhini

6
Lets Talk Curry / Spice tasting trials
« on: January 15, 2015, 09:59 PM »
ave started this and hit difficulty and need some thoughts on what going wrong

I can add detail if needed.

in short have used onion, salt, oil, water to give a "base" to add spice 1 off at a time.

all goes well adding turmeric, cumin, coriander, chef masala, paprika. 

at this point the curry tastes pretty good. not BIR but the makings of.

it goes downhill very fast on adding curry powder. I'm using rajah hot madras which on it's own I'd thought tastes pretty good.

taking the ratio cumin:curry powder to 1:10 really demonstrates how bad a curry can get.

immediate thoughts:
1) curry powder is wrong type
2) perception of lot of curry powder in mix powder is wrong

any guidance appreciated

7
Lets Talk Curry / What Ingredients Binned
« on: January 09, 2015, 11:09 PM »
anyhow these are mine. what are yours. 

please object to my list if you want. this year I've taken blinkers off but won't be buying them again. they were a real nightmare

1) can't spell it - asophatida
2) fenugreek seed or powder
3) black mustard seed
4) panch puran
5) curry leaf
6) chilli pickle
7) mr nagga
8 ) shatkora jar by Pran (good brand too)

8
Lets Talk Curry / Cumin What Do We Know
« on: January 07, 2015, 11:00 PM »
1st thought
has anyone compared bought packet ground and seed ground at home.

I've always used seed and ground it as and when needed thinking fresh is best.

just a thought but can't really see most BIR grinding their own given the amounts and effort needed.

question then comes - is there a difference in taste ie is packet ground needed or even "essential" to deliver BIR accurately.

2nd thought is cumin spicing taste of BIR.

when thinking of mix powder ingredients could you take all out with the exception of cumin.

or look at it another way make a mix powder without cumin and will it give BIR taste. take any other ingredient out and it probably will

does this sound potty. need a sanity check

9
Lets Talk Curry / How do best BIR do it
« on: December 24, 2014, 11:53 PM »
How do best BIR do it 

I've posted this question before. This came of it:

1) heat destroys flavour - I've cut back on base time from 3 hrs to ~2 hrs. I aim to undercook at dish fry
2) clarity of taste - aim to add ingredients only once (not that easy but worth keeping in mind)
3) fresh is best - speaks for itself 
4) recipe refinement - small differences to key ingredients more critical than a complete set of ingredients

I'm still a long way short though.

Current focus is on how to get a better understanding of how spices work - what they bring to the curry

An example being how much turmeric in base - what's the optimum or envelope. Is it better in base or at dish fry.

Very quickly the picture becomes too big and not workable ie trial and error would take too much effort.

Any thoughts would be appreciated on all 3 questions:

1) how do best BIR do it
2) will "optimum" spicing make a difference
3) how best to explore spicing

10
Lets Talk Curry / Burner - myth no 1
« on: December 02, 2014, 11:55 PM »
If you have no interest in burners then not worth reading on.

As we know a very emotive subject. Do I care certainly not.

I do know my good friend rsholme123 despite knowing my product is not a fan.

What this shows is that we clearly have different needs. I see it as what we were brought up on.

Intro over. What's there to learn.

Had the opportunity to cook on another members burner with my own pan.

First impressions were the burner looked good - more than enough heat ~7.5kw.

I'm no expert. I just know I'm not looking to change what I have.

Something just did not feel right but could not put finger on it.

Eventually dawned - the height or gap between burner and pan bottom was quite a lot. In nutshell The flames did not wrap the pan rim.  

I suspect as a result the pan outside temp was not getting hot enough. From memory for me 230c.

In short the learning for me - the amount of heat is not the end game. The burner setup is more complicated than would be initially thought.

Just for info - did the burner produce BIR. No question Yes. It's just a question weather you are happy with the yes produced. If not reduce that gap somehow so the flame wraps the pan.

Ps for info flame was Bunsen burner blue and I now discount the flame colour/profile as Important

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