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Messages - RobbieC

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11
Curry Base Chat / Keeping the base on heat?
« on: August 24, 2015, 01:48 PM »
So the other day at my local TA I saw how they always have the base gravy on heat.

This made me wonder, how long is that gravy on heat? 1 day? 2 days? Is it on overnight?

And most importantly, how does this affect flavour?


I tried it out keeping my base on heat nearly all day (AGA) and overall the flavour seemed a lot more rounded.

It seems to me that Indian restaurants do what I can do but the difference is that I see to have to leave it in the fridge. They have a 'next day' taste.


12
Lets Talk Curry / Re: "Less is more", revisited
« on: July 23, 2015, 10:00 PM »
Funny you mention this. Went to my local TA and watched him cook me and others curries. He was using minimal spicing as well as little salt.. But had big flavour..

Maybe the key is to have the fuller flavour in the base. This hence when hitting the pan you've got lots of flavour caramelising.


Going to make another base tomorrow with little water at the start. So the sweating onion juices cook in the oil developing a richer flavour.

13
Lets Talk Curry / Re: BIR Cookery lessons
« on: July 23, 2015, 09:54 PM »
Just got an email for testimonial of a customer.. The video seems true enough. I might go and find out the truth by going alone for a lesson..

14
Lets Talk Curry / Re: The 'Magic' Powder?
« on: July 08, 2015, 02:05 PM »
Quote from: Phil [Chaa006] on July 07, 2015, 10:17 PM
Quote from: RobbieC on July 07, 2015, 09:54 PM
I've searched the forms and it seems that no one knows of Asafoetida powder, also known as 'Hing'.
Forms a regular addition to any vegetable dish I cook, Robbie; I have it as a powder (where it is mixed with other spices such as turmeric), as granules (--ditto--) and as pure 100% asafoetida resin.

** Phil.

Would you say there is much difference?

I have one that includes Rice Flour, Gum Arabic, Asafoetida, Turmeric and Wheat flour. Branded; VANDEVI..

15
Lets Talk Curry / Re: The 'Magic' Powder?
« on: July 08, 2015, 02:03 PM »
Added it to the base and had a very pleasant aroma. As others have mentioned not an overwhelming smell but adds to the flavour imo.

I'm going to try and fry my spices off in seasoned oil with garlic before adding to the base.


Also, I had a dream last night where there was a small cast aluminum pot. It dawned on me this morning that this could be a big factor to flavour.. I mean, how crucial is a aluminum pan? Absolute.

I believe the 'magic' flavour has something to do with the caramelization of sweating onions into the oil at the beginning of the cooking. The cast aluminum pot would insure optimum cooking temperature..

Just a thought...

16
Lets Talk Curry / The 'Magic' Powder?
« on: July 07, 2015, 09:54 PM »
I've searched the forms and it seems that no one knows of Asafoetida powder, also known as 'Hing'.

There is a particular smell/taste that I loved but could never re-create in my own kitchen.

This was that smell! Grab some, you'll see what I'm on about..


Link: http://www.theasiancookshop.co.uk/natco-hing-asafoetida-powder-jar-9542-p.asp?gclid=CjwKEAjw8e2sBRCYte6U3suRjFESJAB4gn_guh8VV5JFU7vUu8WhI4UQ3AKTTnKfQOOULVpZ5Ya8sBoCDnTw_wcB

17
Lets Talk Curry / Pretty Excited!
« on: June 09, 2015, 11:49 AM »
Well I've been ordering from my local Indian for a good 3 years now and his food is sublime! I've been chatting with the owner (also delivery driver) on curries at my doorstep but yesterday I went in to pick up my curry and asked if I could maybe one day watch one of my curries get cooked?

Immediately he smiled and said, sure! Come in anytime this week after 8pm and you can join us in the kitchen!

So happy that I've been invited into his kitchen, man's a wizard.  So yeah, going to pick up some tips n stuff. Fascinated by the way Indian cooking is done and to see it first hand in a restaurant's kitchen is a right treat!

Will post back here with some pics of my dish :)

18
Lets Talk Curry / Re: Ageing Veg for curries?
« on: May 23, 2015, 07:16 PM »
Quote from: Garp on May 23, 2015, 07:13 PM
Welcome Robbie :)

What you doing keeping onions in the fridge, mate?

let us know how the base goes. I threw away a wrinkly green pepper today but may have to recover it from the wheelie bin if things go well :)

Thanks man :)

Well I told my mum when she was keeping after the house to put them in there as they had started growing lol I had a sneaky suspicion that aged onions are the key to a top notch base

Yeah I'll keep you posted on here :)

P.S Rescue that golden (pepper) and give it a taste! xD

19
Lets Talk Curry / Ageing Veg for curries?
« on: May 23, 2015, 06:45 PM »
Hey guys,

I recently came back from a 6 week trip to the states to find my onions (some growing). As soon as I opened the fridge I was greeted by this unique sweet smell that I can't seem to get into my curries.

I cried, aged onions!! The smell is exactly how many an Indian resturants I've been to smell. As supermarkets always import unripened fruit and veg for longer shelf life I'm convinced this has a big play in my curries.

Also, a green pepper was there. Wrinkly but boy did it taste good. So sweet and flavourful.

I'm going to make a base/curry with these aged veggies and I can feel it in my bones that this is going to taste magic.

Has anyone else tried this out?

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