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Messages - livo

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2241
Above is 400g of chicken thigh fillet cut into 1" cubes (slightly larger actually) and then in the marinade of Ginger Paste, Garlic Paste and Yogurt.  (only doing slightly more than half recipe quantity).

Ingredients ready to go.  Not pictured is warm water and the other half of the Ginger and Garlic pastes.

2242
Talk About Anything Other Than Curry / Re: Is CRO destroying itself?
« on: November 12, 2014, 01:20 AM »
To what purpose mick?  I feel that this whole episode has become quite simply a parochial thing on many levels, even it didn't start out that way.  There will be little chance of it reaching a conclusion by mutual agreement so it's probably best to just allow the whole episode to die a natural death.

Should the matter then be raised again in the future, there should be someone held to account for it, no matter what level of membership or participation rating they may have. In my opinion, as a member who wasn't here at the time, I just want it gone. Probably both forums should place a ban on the topic altogether.

2243
As I'm about to prepare this in "traditional method" I've placed the thread in this section.

Prologue:
"This is the original karahi recipe which inspired the birth of an entirely new cuisine known as "karahi cuisine" which is now known as "Balti Cuisine" in the UK. This style of cooking has been popularised in Pakistani-owned restaurants, Baltistan having become part of Pakistan after the partition of India in 1947."   Baljekar (1996, p. 42)

This must surely qualify as a Balti Dish although I'm sure some will disagree.  I intend to cook this in "traditional style" first, and then at a later date I will re-cook it using the Author's Kadhai Gravy (or Balti Base Gravy). This will involve transposing the original recipe to one that is more along the BIR style.

2244
Lets Talk Curry / Re: Hot and Dangerous with Omid Djalili
« on: November 11, 2014, 08:52 PM »
I find it rather odd that ordering a korma is cause for concern, similar to ordering a shandy or half nip when others order a pint of heavy.  At a mixed grill nobody thinks less of a person for eating chicken instead of steak.

I enjoy the presence of chilli in a dish but that's enough for me.

2245
Lets Talk Curry / Re: Naan Bread - Next step after h4ppy-chris
« on: November 11, 2014, 09:25 AM »
Gluten forms a network which allows the dough to inflate with the formation of co2. It is very elastic which means if you stretch it out it wants to spring back. If you over kneed the dough or use strong flour you will get a dough that is rubbery and tough. It will also be very difficult to roll or stretch out to a thin naan shape. Resting dough relaxes the gluten and allows shaping but it will toughen up again quite quickly once it is present. Best to avoid it if you want a fluffy naan.

2246
Talk About Anything Other Than Curry / Re: Fireworks
« on: November 11, 2014, 08:25 AM »
Trial and error.

2247
Lets Talk Curry / Re: Naan Bread - Next step after h4ppy-chris
« on: November 11, 2014, 08:05 AM »
It will be slightly sticky.  With water content as high as it is and little working you can't expect it to be anything else.  Oil your hands, and spray oil your bench top.

2248
Trainee Chefs / Beginners Questions / Re: Fantastic results!
« on: November 11, 2014, 07:27 AM »
Congratulations and well done. Your hooked now. No looking back.

2249
Talk About Anything Other Than Curry / Re: Fireworks
« on: November 11, 2014, 07:12 AM »
I was originally unsure of the meaning of this thread. I can see clearly now.

2250
Lets Talk Curry / Re: Naan Bread - Next step after h4ppy-chris
« on: November 11, 2014, 07:05 AM »
At least a couple of hours, I think is the recommended time.  It softens the dough and allows you to form it out.

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