Login with username, password and session length
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Quote from: romain on June 26, 2020, 03:29 AMI don't understand why anyone would want their emulsification to break like this and spoon the oil off (unless calories were more important than flavour). You aren't just lifting calories. All the flavour from the spice infused oil is lost as well.There's nothing inherently wrong with adding an excess of oil. Indeed I would argue that an excess is required to achieve a BIR result. I do spoon off all excess when the curry has cooked though (oil separation a must as an indicator of doneness) and use this as my spiced oil rather than creating a batch from fresh. So the spice infused oil is not "lost" it is reused.
I don't understand why anyone would want their emulsification to break like this and spoon the oil off (unless calories were more important than flavour). You aren't just lifting calories. All the flavour from the spice infused oil is lost as well.
Phil - thanks very much for pointing to the recipe for JB's potatoes.On the Britishian Food channel, I see that the SIMPLEST RECIPE FOR FAMOUS CHICKEN TIKKA DUPIAZA is due to 'premiere' in 2 hours time at 2pm today (12 June)It looks superb but why does he stress the words 'simplest' and 'simple' in so many of his recipes? It's a real turn-off, causing me to fear they've all been redesigned to taste less well than they did when he worked in the restaurant. Wouldn't it be better if he used words like 'best' and 'tastiest'. And made sure the recipes taste at least as good as the restaurant versions. They probably are as good. It's just the use of the word 'simplest' which has me concerned.
Quote from: JonG on June 05, 2020, 04:23 PMNow all we need is a volunteer who will transcribe the recipes into written form in the appropriate categories in the
Now all we need is a volunteer who will transcribe the recipes into written form in the appropriate categories in the
Quote from: romain on June 05, 2020, 03:12 AMWhat science I can find tells me that spices degrade over time. If you've ever toasted whole spices, ground them and cooked with them you know that there is a big difference between freshly ground and commercial ground spices. This degradation is attributable to oxidation of the aromatic compounds. Two key accelerants of the rate of oxidation are light and heat. Heating something to or near to the point of smoking is seriously accelerated. So the statement that they will last as long as any spice mix is a bit hard for me to just accept. I happen to know first hand that anyone can say anything on the internet To provide a timeline overlay, Bon Appetit suggests that the shelf life of ground spices at their peak is around 3 months under normal conditions. Not science but at least a semi-reputable source. https://www.bonappetit.com/story/do-spices-go-badThis would appear to be what we should expect. There is plenty of information out there that says powdered spices are not roasted but Syed does it. In order to follow his recipe set correctly I've made a half quantity so I'll be interested to see how long it lasts. Fresh spices are obviously best but some of my powdered individual spices are getting a bit old and they are still perfectly fine.Incidentally Romain, wherever possible in my cook yesterday I bloomed spices in oil which in some of the dishes meant changing the sequence slightly. I encountered no problems with this.
What science I can find tells me that spices degrade over time. If you've ever toasted whole spices, ground them and cooked with them you know that there is a big difference between freshly ground and commercial ground spices. This degradation is attributable to oxidation of the aromatic compounds. Two key accelerants of the rate of oxidation are light and heat. Heating something to or near to the point of smoking is seriously accelerated. So the statement that they will last as long as any spice mix is a bit hard for me to just accept. I happen to know first hand that anyone can say anything on the internet To provide a timeline overlay, Bon Appetit suggests that the shelf life of ground spices at their peak is around 3 months under normal conditions. Not science but at least a semi-reputable source. https://www.bonappetit.com/story/do-spices-go-bad
Quote from: romain on June 04, 2020, 02:51 AMI would expect the dry roasting would get you part of the way there so long as the toasted spices are used immediately. Maybe not. Chef Syed says these toasted spices last, "These spice powders will last long, the same as normal powders. "Quote from: romain on June 04, 2020, 02:51 AMI am just curious how close it comes to a blooming spices in oil approach. Looking forward to your results. Thank you for offering to do this.That would be the test.We can't discount this as being wrong. He's been doing it for quite a while apparently. According to Indian Spices 101 there is no "rule of thumb" regarding how to cook, use or blend spices. It's a free for all and anybody can do whatever they like and whatever works in the application.
I would expect the dry roasting would get you part of the way there so long as the toasted spices are used immediately.
I am just curious how close it comes to a blooming spices in oil approach. Looking forward to your results. Thank you for offering to do this.
No offence taken from you whatosoever Romain although other commentators seem to think that the 12000+ curries I have prepared for satisfied and repeat customers over the past 3 years were all cooked "wrong". Cant wait to get them right and earn even more money
Romain, after 45 years of trying every method I have certainly used your approach many times also with success. However, I can cook up to 20 individual curries in one day and I prefer the small amount of liquid before dried spices as its less prone for error and everyone who eats my curries has no complaints whatsoever. This "new" method of dry roasting first helps me to maintain the safer approach but elevates the final outcome in my opinion. I can easily use your method of blooming the dried spices in oil first when I cook for myself and/or my wife so I will do a head to head at the weekend and post the flavour results.
The sequence of cooking is a curious point Romain. I guess many are fearful of burning powdered spices in hot oil right at the start. If you've ever done it, or burnt your garlic, you'll know that you can't continue. It's bin and start again. This cooked curry powder may be another way of blooming the spices with reduced risk. I have no hesitation in blooming whole seeds and other larger spices but doing powder is always a concern for me. I have never been shown exactly how hot the oil can or should be, or for what time powdered spice can or should be cooked without risk of spoiling. I err to the side of caution and most likely at the expense of flavour and aroma.