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Messages - uclown2002

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161

Supplementary Recipes Chat / Re: Where do YOU source the meat for your curries?

« on: November 20, 2012, 10:16 PM »

I've usually been happy to pay for 'quality' chicken breast but I was surprised at some price differences recently:-

I normally get Asda 'Butchers Selection' - no added water at ?7.77 per kilo pack. Sainsburys is even more expensive. I've not checked out local butchers as I assumed they wouldn't be competitive but I'm probably wrong about that!

My Asian Grocers sells chicken breast for ?4.50 a kilo, yet I'm reluctant to try

Just don't want it sitting in the car for minimum of 40-45 mins until I get home.

Doubt my local take-aways shop at asda though!!

Where do other members get their chicken from and how much do they pay per kilo?

162

Talk About Anything Other Than Curry / Re: Pages half loading

« on: November 20, 2012, 08:28 PM »

No problems for me using Chrome.

163

Trainee Chefs / Beginners Questions / Re: Tomato Paste/Puree

« on: November 20, 2012, 09:05 AM »

Thanks guys; very useful info right there.

No wonder it it is difficult to recreate that BIR taste with so many variables involved.

Onwards and upwards!

164

Trainee Chefs / Beginners Questions / Tomato Paste/Puree

« on: November 17, 2012, 09:50 PM »

Am I right in thinking these are considered the same. I've been using double concentrate supermarket puree, but nearly all recipes call for tomato paste.

If a recipe calls for 2tbsp of tomato paste for example does that include the water added to dilute the paste or not? Confusing to me as some suggest anywhere from 1:1 to 1:4 mix.

Obviously the following is crystal clear but not all instructions are :-

Quote

2 tablespoons of tomato paste (diluted by adding 4 tablespoons of water to it)

165

Rice (Plain, Pilau, Special, etc) / Re: CA's Perfect Pilau Rice - Every Time! (Illustrated!)

« on: November 17, 2012, 02:12 AM »

Thanks for the clear instructions.

I used everything on your list apart from g/g and curry leaves and it turned out great.

Just cooked it initially for 5 mins as using other recipes my rice has come out sticky, probably due to overcooking.

166

Tandoori and Tikka / Re: Chicken Tikka - better than the BIRs

« on: November 17, 2012, 01:36 AM »

Absolutely delicious!

20 mins on a baking tray covered in marinade at 175F (Fan assisted)

Brushed each piece with oil then under highest grill for 2 mins each side.

1 portion used in later Jalfrezi and 2 remaining portions frozen.

BTW 600g raw weight doesn't seem to go that far! Only got 3 x 150g portions from it.

But delighted with first attempt at Chicken Tikka; onwards and upwards!

Froze remaining marinade for next batch. Doubt enough left to effectively marinate 600g of chicken so will have use less chicken or top the mix up.

167

Tandoori and Tikka / Re: Chicken Tikka - better than the BIRs

« on: November 15, 2012, 09:22 AM »

Great advice guys!

168

Tandoori and Tikka / Re: Chicken Tikka - better than the BIRs

« on: November 15, 2012, 07:03 AM »

Meanwhile doing further research led me to this method:-

Preheat oven to 350F
Put Chicken (with paste) on rack in baking tray;cover with foil.
In oven for 20-30 mins (perhaps no more than 20 if using later in curry)
Out of oven and apply few drops of oil to chicken.
Grill on high heat until slightly burned; maybe only 1 minute each side.

Hopefully this will provide a satisfactory result.

169

Tandoori and Tikka / Re: Chicken Tikka - better than the BIRs

« on: November 14, 2012, 11:36 PM »

I'm marinating my chicken right now ready to cook the chicken tomorrow.

I'm awaiting delivery of some skewers at the moment so would like to know best alternative method for cooking the chicken using an oven and/or grill.

I intend to use most if not all of it in forthcoming curries so am I right in thinking I should undercook it slightly?

170

Trainee Chefs / Beginners Questions / Re: Versatility of Mix Powder

« on: November 14, 2012, 04:12 PM »

OK thanks

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