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Messages - King Prawn

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1
Lets Talk Curry / Re: Oil or Ghee
« on: February 22, 2007, 06:34 PM »
Layne,

If in doubt try it and see.

I have to admit that I haven't yet done a curry with olive oil because of what I have read in books on the subject.

That notwithstanding, I will not rule it out until I have tried it in a few different dishes and see what the result is. Might not be this year though! ;) ;D

Personally I prefer full unhealthy butter ghee. It tastes great! I know my arteries are getting furred up, but then we all have to die of something! ;) :o

KP(V)

2
Lets Talk Curry / Re: Oil or Ghee
« on: February 22, 2007, 08:31 AM »
Quote from: Cory Ander on February 22, 2007, 02:58 AM
I also presume that ghee is used primarily for its flavour and NOT for its high smoke point (as I certainly previously thought!).  :o

And, after all of that, I shall be sticking with cheap vegetable oil....as the BIRs do...using butter ghee on naans and as a late addition (for flavour) to CTMs, etc  :P
I think that this is correct about adding flavour. Some dishes need to be cooked in ghee but a lot of restaurants will cook with the cheapest stuff and add a tsp of ghee at the end to enhance (disguise?) the flavour.

Birs I know use a lot of both. Some things benefit from cooking in ghee, others not so. They need a lot of cheap oils for the curry gravy and especially to fill thier deep fat friers.

KP(V)

3
Lets Talk Curry / Re: Oil or Ghee
« on: February 21, 2007, 06:03 PM »
Sorry guys, but here is a video of a restaurant chef using olive oil to cook CTM! :P ;) ;D

http://ifood.tv/node/1543

KP(V)

4
Lets Talk Curry / Re: Oil or Ghee
« on: February 19, 2007, 06:14 PM »
I agree, it's healthy and the flavour in most dishes won't be affected (maybe on milder ones but worht a try for the health concious)

KP(V)

5
Just Joined? Introduce Yourself / Re: Noob
« on: February 18, 2007, 11:28 PM »
Welcome Sniffer (won't ask what you sniff though) ;)

KP(V)

6
Lets Talk Curry / Re: Oil or Ghee
« on: February 17, 2007, 09:05 AM »
Quote from: Cory Ander on February 16, 2007, 11:59 PM
  • it doesn't get hot enough...the main reason
  • it has a very distinctive (maybe overpowering) taste

Point 1 would be true for a commercial cooker, not sure about a domestic one. I would have thought it would be identical to other oils over a domestic heat source.

Point 2 is true but the other ingredients and spices would make it hard to tell if it was cooked properly from the start and not added into the dish at a later stage (as with mediterranean cooking).

KP(V)

7
Lets Talk Curry / Re: Oil or Ghee
« on: February 16, 2007, 09:10 PM »
Olive oil is a very healthy alternative to the cheap stuff.
KP(V)

8
Pictures of Your Curries / Re: Base sauce and Chicken Jalfrezi
« on: February 16, 2007, 09:09 PM »
What are the photos trying to show? I think you need to read the section on posting photos and try again.  ???

KP(V)

9
Supplementary Recipes Chat / Re: Ginger paste & Garlic paste
« on: February 16, 2007, 09:05 PM »
Yup, CK is right, but note that it should be the consistency of thick porridge.

KP(V)

10
Just Joined? Introduce Yourself / Re: Hi All!
« on: February 16, 2007, 09:02 PM »
Hi rai. what's the secret?

KP(V)

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