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Messages - martinvic

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391

Cooking Equipment / Re: Aluminium Pans on ebay.

« on: April 05, 2011, 01:57 PM »

Cool Ray, and as you're an experienced member, I would be very interested to know what you think of the pan when it arrives.

Haven't got one these aluminium pans, and never used one, so won't know if it's any good or not, so your thoughts would be appreciated (and obviously for others thinking of getting one).

The 22cm size is a strange one, I haven't come across that before in my searches, so that will be interesting to see what size it actually is. $:-\$

Just seen mine has supposedly been posted so should be here soon.

Martin

392

Cooking Equipment / Aluminium Pans on ebay.

« on: April 04, 2011, 04:54 PM »

Hi all

Just found these and thought it was worth a punt for the price, so have ordered one.

http://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItem&item=330540236003&ssPageName=STRK:MEWAX:IT

Listing says they are 22cm so might be a little small, but I'm sure they could be pretty usable/useful.

SONEX 22CM FRYING PAN
Diameter 22cm. Aluminium material. Welded handle. Sturdy construction.

Oh and if you are thinking of getting more than one, the extra postage is only 0.75p for each additional ones ordered.

30 available

Cheers
Martin

393

Just Joined? Introduce Yourself / Re: Hello! There's more to this than I imagined!

« on: March 30, 2011, 01:27 PM »

Hi ootini

It might be worth having a go at making at least one of your curries on Friday, after you have your pre-cooked meats or veg done.
As it's going to be your first attempt at making BIR curries, it should help you get the feel and techniques sorted first, especially before attempting four different curries in one go.
If it goes wrong, nothing lost, you'll learn from it, try again.
If it works out fine, you could keep it, and re-heat it in your pan on saturday (adding a little moe gravy/base or water)

As a relative newbie myself, I think I'd find trying to cook four different BIR curries on one night quite daunting, and could get really confusing (unless you get really, really well organised first).

Cheers
Martin

394

Trainee Chefs / Beginners Questions / Re: Indian bay leaves

« on: March 26, 2011, 05:21 PM »

Well that's natterjack sorted.

If any one else would like some, it works out to ?1.48 posted 1st class for 25g.

Just PM me.

Cheers
Martin

395

Lets Talk Curry / Re: What Pan

« on: March 26, 2011, 05:13 PM »

Some more here
http://www.drinkstuff.com/products/product.asp?ID=8638

9.49 + 3.99 delivery(however much you buy)

Same seller on Amazon
http://www.amazon.co.uk/Omelette-Induction-Cooking-Professional-Aluminium/dp/B004RR5RCI/ref=sr_1_9?m=A1ZUTD0ARAB7TR&s=kitchen&ie=UTF8&qid=1301155475&sr=1-9

9.49 + 3.29 delivery

396

Lets Talk Curry / Re: What Pan

« on: March 26, 2011, 02:17 PM »

Quote from: timeless on March 26, 2011, 11:00 AM

Just ordered the 26 amazon one cheers for the link free delivery with amazon as well

Not in stock though are they, 'Usually dispatched within 2 to 5 weeks'?

That's what put me off getting one from there, because from experience with Amazon, that doesn't guarantee you'll actually get one. $:-\$

Not really sure why I want to get one anyway, I've had perfectly good results and am very happy using my Heavy duty 24cm copper bottomed Stainless Steel pan. :

397

Lets Talk Curry / Re: What Pan

« on: March 26, 2011, 01:10 AM »

Is ?15.54 a good price for one of those pans?

Only asking because I was just going to get one until I saw the final price with VAT and delivery added. $:-\$

398

Trainee Chefs / Beginners Questions / Lidl Basmati Rice

« on: March 25, 2011, 03:46 PM »

I see Lidl have the 5kg bags of Trophy Basmati Rice back in stock.
At ?5.49, not too bad a price for the 5kg.

I've got some, from the last time they had it in, and have had no problems at all making good and tasty Pilau Rice with it.

Just thought I'd give an heads up if anyone is interested.

Cheers
Martin

399

Trainee Chefs / Beginners Questions / Re: Indian bay leaves

« on: March 24, 2011, 03:00 PM »

Quote from: natterjak on March 15, 2011, 07:18 PM

Cheers Martin, let me know how that works out?

Hi natterjack

Just PM'd you.

Martin

400

Lets Talk Curry / Re: Making Chinois's Jalfrezi

« on: March 19, 2011, 12:39 AM »

Hi natterjack

Don't know the base and recipe you were using, but as for the excess oil, how much oil did you put into the pan to start with?

Is the base an oily one?

Were the onions/peppers pre-cooked/fried?

Were any other oily ingredients like the Bunjara/onion paste added?

I've found all these add oil to the curry, so I think sometimes you have to compensate for these when cooking.

If it's an oily base I don't put too much oil into the pan to start with - 1 to 1 1/2 Tblsp.
Normally I only use about 2 Tblsp of oil max, with a low oil base.

If you pre-cook/fry veg don't use too much oil, or remove as much as possible before use.

When I made the Bunjara I skimmed off as much oil as possible from it before jarring it up.
Even then I still tipped out more oil after it had settled in the jar for a bit.
Must add I didn't store it in the jar so no oil was added on top, I froze it shortly after.
The oil was put into a small jug and allowed to settle, so any bits sunk, and only the clear oil from the top was used to start a curry.

Anyway hope that helps, that is just my way of doing things, it might not be totally correct, but I don't like my curries with too much oil, so you have to skim it off the final dish.

Cheers
Martin

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