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Messages - uclown2002

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181
Trainee Chefs / Beginners Questions / Re: Dorot's Frozen Garlic/Ginger Cubes
« on: November 12, 2012, 12:23 PM »
Thanks CT but 'product unavailable' so maybe asda have discontinued it.  However, I'll check out some other local stores.

182
Trainee Chefs / Beginners Questions / Dorot's Frozen Garlic/Ginger Cubes
« on: November 12, 2012, 10:14 AM »
http://www.dorot.co.il/

Has anyone tried using these? If so, what results have you seen?

I thought about getting some to use as an alternative to using jars of minced garlic and ginger which are not meant to be kept too long in fridge after opening.





183
Trainee Chefs / Beginners Questions / Re: Cooking frozen whole chilli peppers
« on: November 10, 2012, 07:10 AM »
Quote from: Naga on November 10, 2012, 06:25 AM
Quote from: curryhell on November 09, 2012, 06:18 PM
I would use them stright from the freezer as they go a bit limp when defrosted :-\

+1 - that's exactly what I do with mine.

That is certainly what I will do if adding the chilli to the dish whole.

I didn't say at the outset that I wanted to slice and de-seed them prior to use, and that looked difficult in frozen state!

So I tried the hot water method but they turned out a little limp and mushy!

So, if I intend to do the same next time and slice and deseed, is it possible to retain that firmness with a different method for defrosting?

184
Trainee Chefs / Beginners Questions / Re: Cooking frozen whole chilli peppers
« on: November 09, 2012, 05:58 PM »
Ah nice one!!

185
Trainee Chefs / Beginners Questions / Re: Reheating Frozen Pilau
« on: November 09, 2012, 05:58 PM »
Oh OK.

I'll nuke it and see how it goes then.

I thought perhaps I could better separate grains better in oven!

186
Trainee Chefs / Beginners Questions / Cooking frozen whole chilli peppers
« on: November 09, 2012, 05:38 PM »
OK I have some frozen whole chilli peppers I want to use in  2 hrs or so.  I pricked them with a knife before freezing as I read somewhere they turn out better.

Am I OK leaving them out at room temperature before cooking them or is there a better method? 

If I had prepared better and had more time, what would otherwise be the best method for defrosting them prior to cooking?

187
Trainee Chefs / Beginners Questions / Reheating Frozen Pilau
« on: November 09, 2012, 02:56 PM »
My first attempt at pilau turned out a little sticky!

Perfectly edible but far from perfect.

I froze a couple of portions and want to try one tonight.

Given that is was sticky am I best reheating in oven? What sort of temp and for how long for a single portion?

Do I need to add any oil or water at any stage?

Or should I just nuke it and hope for the best?

Thanks in advance.

188
Trainee Chefs / Beginners Questions / Re: Hot Chilli Powder vs Mild/Medium Powder
« on: November 08, 2012, 06:02 PM »
Quote from: curryhell on November 08, 2012, 05:56 PM
Quote from: joshallen2k on November 08, 2012, 05:33 PM
Don't know if it works the same in the UK, but over here "Chilli Powder" is the ground chillies, and "Chili Powder" (one L) is the mix type. Its usually easy to tell by the colour. Chilli is red, chill is much darker in colour.

That's interesting Josh.  I'll keep an eye out and see if i can find some examples of that over here.

Looks like you're question has been answered uclown.  Up the rajah and park the supermarket brand for your chilli con carne or something else ;D

I agree!  Thanks for all the contributions; truly a great forum.


189
Trainee Chefs / Beginners Questions / Re: Hot Chilli Powder vs Mild/Medium Powder
« on: November 08, 2012, 05:46 PM »
The hot asda variety is noticeably darker than the Rajah.

Regarding ingredients; it says Chilli Powder (81%), Cumin Seeds (7%), Salt, Garlic Powder (4%), Oregano, Natural Flavouring.

190
Trainee Chefs / Beginners Questions / Re: Hot Chilli Powder vs Mild/Medium Powder
« on: November 08, 2012, 04:37 PM »
I got the supermarket stuff sometime ago to spice up my chilli con carne, before I got interested in BIR.

So in principle, there is nothing wrong with increasing amount of medium powder to make a hot one?

Typically, would x2 or x3 meduim (rajah) powder turn it in to a hot one?

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