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Messages - romain

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131
Lets Talk Curry / Re: The BIR secret....
« on: December 04, 2019, 04:35 AM »
I'm still waiting hopefully. I've been working hard to get a decent biryani in restaurant like times. Think I'm close but a few secrets would be welcome.

132
Lets Talk Curry / Re: The BIR secret....
« on: November 22, 2019, 07:58 PM »
Bhamcurry. I got through university working in restaurants so I've seen some as well albeit a long time ago. Muscle memory is exactly right. Prep cooks measure. Line cooks do not.

And agreed. A lot more salt. Not just in curries. Just about every restaurant meal you eat.

133
Pictures of Your Curries / Re: Homestyle (staff) chicken bhuna
« on: November 22, 2019, 02:59 PM »
Thank you Mick. Very kind. I share your love of staff curries.

I was hoping this wouldn't come up so soon. I have had a very poor experience with posting my recipes on a particular public forum. I am not opposed to sharing but I am not prepared to publish my recipes anywhere but on my blog.

I run about a one month lead time from when I create a recipe to when I publish it so it will be a little bit before I get this one out. It's probably poor form to post a link but I can certainly pop back to this post and let you know when it's available.

Apologies to all for this but my prior experience was bad enough to make me say "never again".

134
Pictures of Your Curries / Re: Homestyle (staff) chicken bhuna
« on: November 22, 2019, 02:18 AM »
Thanks guys. Not a drone but a thing called a C-stand that holds a camera above the scene. Think tripod with a horizontal arm. Not quite the same but that's the idea.

This was my dinner yesterday but I ate it reheated as I was taking pictures for the blog. Was still very good :smile:


135
Lets Talk Curry / Re: The BIR secret....
« on: November 22, 2019, 02:13 AM »
I'm curious. What is an example of a secret? Surely one or two have been uncovered? I'm sure there are tricks that everyone haven't figured out but I can cook better than curry I've been served in fairly well reviewed restaurants in London (not saying Dishoom here - but 4 stars on google). What do they have that I don't?

136
Pictures of Your Curries / Homestyle (staff) chicken bhuna
« on: November 21, 2019, 01:41 AM »
chicken bhuna - homestyle. Can't always be BIR :Clown:


137
Lets Talk Curry / Re: The BIR secret....
« on: November 20, 2019, 12:20 AM »
Every video I have seen and the restaurant kitchens I have been in have all had major fire power under their pans. Heat + sugars + amino acids = Maillard reaction.

My burners are 20K BTU which I believe translates to around 6kw. I run it near flat out once I add my first ladle of base. I quickly googled the output of an industrial cooktop. 30K BTU so 9kw (assuming my math is correct). For sure they are getting it. Caramelization is not the same thing as Maillard.

Not suggesting spicing is not important mind you.

138
Lets Talk Curry / Re: The BIR secret....
« on: November 17, 2019, 05:02 PM »
It was good but not the best we have had. For some reason the sauce was thinner than usual and the flavour not quite there.

Perhaps you didn't have the heat high enough? Thinner sounds like perhaps you didn't get enough Maillard?

It's always something...

139
Lets Talk Curry / Re: The BIR secret....
« on: November 17, 2019, 04:05 PM »
I suspect you might have taken it a bit further than I go.

From the jalfrezi recipe - "The key to the smoky taste is to get some blistering of the green pepper skin when doing the initial stir fry. Onions and green pepper go in to hot oil and cook until the edges of the onion turn brown and you start to get a bit of roasted pepper action."

I don't go to the black edges on onions stage. And I only go for some blistering on the pepper skin. Of course,  it could be something completely different as you suggest as well. Cooking is definitely an art.

140
Lets Talk Curry / Re: The BIR secret....
« on: November 17, 2019, 02:25 PM »
Could be. Or it could be hunger :smile2:

I find it gets you a smoky flavour. For me that's an important taste in a jalfrezi.

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