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Messages - paulirving

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11
Talk About Anything Other Than Curry / Re: KFC Chicken-a-like
« on: February 15, 2012, 10:20 PM »
2 key things needed for kfc style chicken and that is

1 msg
2 a brolier  (the chicken has to be cooked at a consistent temp throughout) ideally 180
these special pressurised pans are usually computerised to maintain temperature
you can try to deep fry yourself but you must use a thermometer to maintain correct temperature

other ingredients salt, pepper thyme, oregano, marjoram, paprika and a touch of cumin.

all equal parts excluding salt and pepper which is just a pinch.
mix all these dry spices together, coat the chicken in an egg wash and flour then roll around in the mix.


this recipe works really well but you will notice the difference without the msg.

12
Lets Talk Curry / Re: Buying Chinese and Indian spices online.
« on: February 15, 2012, 12:23 AM »
Usually I use www.theasiancookshop.co.uk which is very good I also tried a new one to me, which is www.healthysupplies.co.uk

13
Lets Talk Curry / online store for spices
« on: February 15, 2012, 12:03 AM »
tried this store for the first time, received my delivery today.
Good quality too, they also sell lots of other stuff but in all honesty I have only looked at the asian spices

www.healthysupplies.co.uk

14
10 cloves
5 green cardomom pods  - crushed
5 black cardomom pods - crushed
25gms kashmiri chilli powder
25 gms ginger powder
25 gms turmeric powder
25gms onion powder
1 tsp tamarind paste
15 gms paprika powder
1 inch piece of cassia bark
10 gms garam masala
10 gms fenugreek
10 gms salt
juice of half lemon
100ml vinegar
50gms sugar
100 ml oil
6garlic gloves grushed for later

mix all except the garlic together in a heavy based pan, you should have a thickish paste.
warm through on a medium heat until the oil starts to separate.
now add approx 1 pint of water bring to the boil.
add your garlic to the mix at this point
now put lid on (with air vent) and simmer for approx 40 mins stirring occasionally.
Paste is ready when it is at the consistency that you like.




15
http://www.rajahspices.co.uk/seasoning_AllPurposeSeasoning.htm

follow link for ingredients, you could always make up your own batch

or you can get all rajah products here http://www.rajahspices.co.uk/index.htm

16
Spices / Tried and tested spice roasting
« on: February 12, 2012, 12:43 AM »
Mix all of your spices together (not garlic as it may burn) with 1-2 tsp of oil to make a watery paste.
If it is to thick add a little more oil.
Put to one side
Now using your curry pan (wok heavy based or whatever your choice) add 100-150ml of peanut oil or any other high temp burning oil.
Heat this oil to 130 degrees, oil should be smoking at this point.
Now lower your heat and had your spices.
Fry for 1-2 mins and done
Take roasted spice away from heat and now stir in your garlic.
This is a method I have used for the past 3 years and has never let me down.
I picked this up whilst working with Chinese chefs abroad.

17
Lets Talk Curry / Re: surplus rice
« on: February 06, 2012, 11:49 PM »
With rice I would only ever cook what is needed, Rice is a very dangerous food stuff to reheat and extremely dangerous to freeze.

18
Just Joined? Introduce Yourself / A quick hello
« on: February 06, 2012, 11:47 PM »
Hi all,

My name is Paul, I love Asian cuisine, especially from the Bangla and North Indian regions.

I have been experimenting for over 12 years, and still on the look out for authentic styles.

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