Quote from: Pugs on June 11, 2015, 03:00 PM

What is you size of chef spoon in milli litres?

I understand that you are asking for the size of that particular spoon but, for what it's worth, here we go again.

A Chef spoon is not a standard measurement or for that matter a measurement at all. I have found that in store (over here anyway) and online the correct name (or another name) for them, should you want to purchase one, is a Basting Spoon and they are actually available in different sizes usually measured in length, not capacity.  (Also available with slots and holes but that is meaningless to us here.)

I have three that look about the same size, roughly, but when I actually measure what they can hold in water (1 g / cc / ml) they vary considerably.  The first stainless steel one holds only 20 ml. The other two (a nylon and another SS) both hold almost double that at 39 ml and 41 ml.

A "Chef spoon" cannot be used as a unit of measurement.

Even a Tablespoons "standard measure" can vary and so is not "standard". 
1 Tablespoon [US] = 14.7867648 Milliliters
1 Tablespoon [Metric] = 15 Milliliters
1 Tablespoon [UK] = 17.758164 Milliliters
and I have a silicon one in a set that says 1Tbsp / 20 ml and holds 20 ml.

Okey doke. Guess it's getting the ratios right more than the actual measurement, if that makes sense.

I used to have a nice ladle that had measurements embedded into the metal on the spoon, wish I hadn't binned it, was actual rather good.

Great vid and you know what, I'm glad i found somebody who uses Tamarind to get that flavour, I love it and i found a madras on Isle of Skye which had it the recipe, gonna try this one.

LittleChillie, any chance of listing down the steps for prosperity here?

Is it something like

1.   Heat oil until sizzling
2.   Add tablespoon garlic\ginger puree ? stir and fry for 30 secs
3.   Add 1 Star Anise, 1 Green Cardamom, 1 Bay Leaf, stir and fry for 1 min
4.   Add Mix Powder, Chilli Powder, Fenugreek, and salt (quantities?), immediately followed by puree  -stir and fry for 30 seconds
5.   Add ladle of Base sauce, reduce
6.   Add ladle of base sauce, stir
7.   Add chicken, stir in, simmer and reduce (should be at around 5 minutes cooking buy now)
8.   Add another 4 ladles of base sauce, stir in
9.   Add teaspoon of Tamarind
10.   Reduce sauce (2 mins)
11.   Add lemon to taste
12.   Continue cooking (good bubbling), cover
13.   Add 1 halved tomato
14.   Continue cooking for 5 mins, add fresh coriander leaf
15.   Serve


PS

What is you size of chef spoon in milli litres?
Approx water content in base?

As per subject, lot of thr recipes here are quantified with '1 ladle', so can anybody recommend where to get a proper chefs ladle from, since mine are nowhere near what is expected.

Whilst at it, can anyone also recommend a decent karahi\wok or whatever to cook in please? Links to said items would be great, amazon even better and would help many newcomers to BIR way of cooking

Cheers
Neil

(As taught on my recent cookery lessons)

Ingredients
-----------------


1 tablespoon ginger/garlic

Is that a combined tablespoon or shorthand for a tablespoon of each, chopped or puree?

Might have to give that ago, after alll I'll following a few recipes to the letter until i get the hang of it, i can see cooking the spice mix with a bit of base sauce is similar.

Stu - whats G.G ?