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Messages - mickyp

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1
Lets Talk Curry / Re: The BIR secret....
« on: Today at 12:24 AM »
Yay, welcome to you and your creators Romain :smile:

2
Just Joined? Introduce Yourself / Re: HELLO
« on: November 12, 2019, 10:16 AM »
Welcome aboard Doug to continue your quest for the Holy Grail and congrats for making a successful  "leap" :wink:


3
Haven't made any for a while so made a batch of 12 today - yummy.



Very impressive Garp, do you leave the mix in the fridge overnight, and do you use a normal oven? cheers
 

4
Lets Talk Curry / Re: The BIR secret....
« on: November 11, 2019, 09:49 AM »
I agree, which is why I have already apologised to Porchy for my initial assessment of his contribution, but I did not moderate his post without careful thought — he had joined the forum only that day, and his very first post was a recommendation of a YouTube channel.  The combination had all the hallmarks of shill posting, but I now accept that it was in fact genuine.

** Phil.

Dammed if you do, Dammed if you don't, water under the bridge, today is sunny, here anyway.

5
Lets Talk Curry / Re: The BIR secret....
« on: November 11, 2019, 09:32 AM »
The Glebe Kitchen website actually looks quite interesting: https://glebekitchen.com/

Just had a looky, as for looking quite interesting, yes it does straight onto my bookmark list, nice one Mr Garp

6
Spices / Re: Finger crushing dried fenugreek leaves
« on: November 08, 2019, 03:48 PM »
I do both, finely crush some in at the start with the other spices and some straight out the packet towards the end. best of both then ;-)

Methi addict :))

7
Spices / Finger crushing dried fenugreek leaves
« on: November 08, 2019, 01:54 PM »
Just seen a video where the chef placed emphasis on crushing the leaves with your fingers as it increases the flavour much the same as when you tear tej patta leaves before dropping them into the pan, does anyone do this as a matter of course when cooking a curry?

8
Trainee Chefs / Beginners Questions / Re: Meat - Weight by Water
« on: November 08, 2019, 01:45 PM »
Poaching your pre-cook chicken eliminates the water problem altogether.

Most animals wet themselves when they spot a Poacher :Clown:

9
Trainee Chefs / Beginners Questions / Re: Meat - Weight by Water
« on: November 08, 2019, 11:22 AM »
just checked on the Booker website, the chicken is packed in the uk so i suppose the origin could be elsewhere, but it states no added water

10
Trainee Chefs / Beginners Questions / Re: Meat - Weight by Water
« on: November 08, 2019, 09:36 AM »
I buy my chicken fillets at bookers in 5kg packs, im sure they a coated in a brine solution which appears to improve their appearance, Julian Voight refers to this when he says wash the chicken and it will change colour, it does, also the surface tension seems to change as well, the surface appears to become more floppy if that makes sense.
I will be buying another pack later so i will check any labels on it.

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