Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - pap rika

Pages: [1] 2 3 ... 10
1
This chicken curry/thick onion puree approach has me intrigued. I think there's something good here -  I just need to play with it a bit to figure it out. I doubt he just gave up his full technique (it's his signature dish after all) but he does give (me at least) a lot to think about.

Romain
              This is a similar puree approach I now use as standard, for me it is achievable by the use of a slow cooker. Think of reverse engineering whereby your aim is to remove as much liquid as possible whilst retaining or intensifying the flavour.
  Proceed with your base to the point prior to adding any liquid, then transfer ingredients to a slow cooker, just cover with water and cook on low heat, adding more water only when and if needed, When you see the oil rise and are happy with the reduction liquidize the contents, carton up or cook further till required consistency is achieved. The only warning I will give is to carefully remove the skin which will form around the interior rim of the cooker as it reduces prior to liquidizing. It can give a burnt taste if left in.
  For me it works, I now have 12 portion's within three 300 ml containers. Instead of the usual 12 containers, great space saver, I am also able to defrost each portion quicker, whilst adding the appropriate liquid/stock to suit the dish i.e.chicken, beef, lamb vegetarian etc. Further enhancing the flavour of the dish. Like I said it works for me, try it, you might like

Regards pap rika


2
Well here it is, the follow up video using his base sauce
https://youtu.be/_hxwtC1MYzI

Regards pap rika

3
Everyone and their dog is jumping on the BIR bandwagon.

Here's another one that's jumped on the bandwagon,  a positive side to the lockdown, if their is such a thing. Stay safe all.

https://youtu.be/3c3_hPzi6pU

Regards pap rika

4
So this is the latest offering of a BIR base sauce with a further video to follow on his interpretation of it use,
  I'll leave you to decide  :confusing:

https://youtu.be/Za-78k5Gl3I

Regards pap rika

5
Cheers livo,
                      Surprising what little nuggets of information can be obtained on closer observations. Evident also is their lack of flour when shaping the dough, their preference being the use of cooking oil which appears to increase the elasticity of the product whilst retaining the moisture content
  Ref your cheese choice have to agree mozzarella would not be my choice, mature cheddar would be my preference for its strong and creamy texture.

Regards pap rika

6
Check this out, some fine looking naans, couldn't understand how they appeared to have a dimpled and uniformed pattern prior to cooking, so pay particular attention to the guy forming them starting at 5.15 sec of video. Well worth trying.

https://youtu.be/VZbUXCasbTo

Regards pap rika

7
JonG, an alternative to consider should your better half ignore your birthday wishes.  :lol:

 https://youtu.be/bU7Yke-xRV0

Regards pap rika

8
As an alternative to the gas or woodburning pizza ovens, has anyone considered, or used, BBQ pizza ovens. they appear to get good reviews for a reasonable price of £40 upwards.

Regards pap rika

As an afterthought, Don't see why anyone with a bit of know how or common sense could not convert then to propane gas using spare burner parts of an old propane BBQ.

9
You may find this recent comparison test helpful. https://youtu.be/WDK762aVaMI.

Regards pap rika.

10
Talk About Anything Other Than Curry / Re: The Dark Lords website
« on: April 03, 2020, 11:32 AM »
No Micky not a dream
                                         Forty winks perhaps, but in that short window of opportunity i managed to obtain nine random recipes.   :cool:

Regards pap rika.

Pages: [1] 2 3 ... 10

  ©2020 Curry Recipes