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Messages - romain

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121
Pictures of Your Curries / Re: Homestyle (staff) chicken bhuna
« on: December 17, 2019, 12:09 AM »
Hi Mick,

The bhuna recipe just went live on my blog if you are still interested.

Cheers,

Romain

122
Curry Videos / Re: Sweet Centre Video
« on: December 16, 2019, 02:03 PM »
Worked for me. But I have a bit of trouble believing that restaurant cooks their curries to order like they show in the video. You'd be waiting 30-45 minutes at least. Has me thinking though - what if you made a whole bunch of base masala and used that. Something to think about...

One thing that surprised me - tomato powder in use. I'd never even heard of it until I saw it mentioned here recently.

123
Just Joined? Introduce Yourself / Re: hello
« on: December 16, 2019, 04:00 AM »
I'm a big believer in keeping the curry base as simple as possible and driving the flavour from the ingredients used in specific curries.

I use this base. https://glebekitchen.com/indian-restaurant-curry-base/

Mods, if this is inappropriate please delete and let me know.

124
Lets Talk Curry / Re: 'Tomato pur
« on: December 12, 2019, 11:59 PM »
I hadn't looked at very many recipes here yet but I did check out a few random ones just now. In my recipes I always give the amount of undiluted tomato puree (paste for me) and suggest the reader dilute that with enough water to get to the consistency of passata rather than specify x tbsp of diluted. Specifying an amount of diluted puree seems prone to error to me.

That said I like tomato so I usually sit around 1/2-1 tbsp of puree so likely too much for your tastes.

125
Lets Talk Curry / Re: The BIR secret....
« on: December 10, 2019, 11:53 PM »
Again, not suggesting I am an expert by any stretch of the imagination...

I got this comment on my blog today. It suggests to me that applying solid cooking technique to the base restaurant concept is at least a significant part of it. This is from someone completely unknown to me. Their email address and reference to Nazir's (not available in North America) make me think UK resident.

"Patak

126
Lets Talk Curry / Re: Dhansak spicing
« on: December 06, 2019, 09:00 PM »
I really like tamarind sauce in my dhansaks. Like Maggi Tamarina. Just the right sweet/tart combination. No extra lemon or sugar required (to my palate).

It should be called 'sugar sauce' because water and sugar are the main ingredients. It contains only 15% tamarind paste.

Haha. Yes. Very true. But in certain cases it does work well. I keep a jar of tamarind concentrate as well for when I need that. On occasion I make it myself from a block but I have yet to find a way that isn't torture to make.

127
Cooking Equipment / Re: 800
« on: December 06, 2019, 04:29 AM »
Watched a toast test video. It's hot in the area under the infrared  burner and much less so at the extremities so I'd think that you would need long skewers and not too much on any given skewer. Also, refractory heat  might be interesting.

You could put some refractory stone on one of the trays below where fr you would cook the chicken. Not unlike a pizza oven (heat from above and below) or a tandoor (heat coming from everywhere). This based on watching a guy talking in German (which I do not speak) so take it for what it is...

Looked at the reviews Phil posted. First review I had to include for the Maillard comments.

 I eat steak daily and no amount of pan frying or bbqing ever seemed to get the restaurant standard I wanted. This is a simple outdoor setup. It uses patio gas, gets upto temperature in under 2 minutes and cooks a 400g ribeye rare in under 2 minutes with a great maillard crust. You want it cooked more, lower the tray and give it a little more time

128
Cooking Equipment / Re: 800
« on: December 06, 2019, 04:15 AM »
Have to say I am excited to hear how this thing works out. 800C is a whole different world...

129
Lets Talk Curry / Re: The BIR secret....
« on: December 06, 2019, 04:11 AM »
Noble ox - I did try it and rose water once but found them both too floral for my tastes. I will try kewra water again though on your recommendation.

130
Cooking Equipment / Re: 800
« on: December 04, 2019, 04:39 AM »
If that actually works it's intriguing. I know famous steak houses in the US say they cook their steaks at 2000F (which is around 800C). Would be interesting for tikka although I really am a fan of the charcoal flavour in mine. If somebody buys this I'd love a review...

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