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Messages - Stephen Lindsay

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11
Lets Talk Curry / Re: Pre-cooked chicken?
« on: January 11, 2021, 07:00 PM »
I will make a point of making this recipe when I do my next batch of tikka.

Ah, "shurely shome confushion"

12
Lets Talk Curry / Re: Pre-cooked chicken?
« on: January 11, 2021, 12:01 PM »
Phil

I haven't tried it yet, but I have subscribed to his channel on YouTube. I will make a point of making this recipe when I do my next batch of tikka.

SL

13
Lets Talk Curry / Re: Pre-cooked chicken?
« on: January 11, 2021, 10:03 AM »
A question for those (such as Stephen) who preferentially use chicken tikka when cooking BIR-style chicken curries

14
I don't know about any research Phil but I did see Gordon Ramsay reckon that the thin surface layer of oil on a plastic carton helps make it easier for the second use as the food won't stick to the sides so much. This is anecdotal I know.

At home I am able to recycle paper, metal, plastics and food waste, which is a step-forward from where we were 20 years ago. Alas I fear that the world has already embarked on an irreversible path to self-destruction and there is little incentive for those who hold the power to really address fundamental issues like climate change, which Greta Thunberg has highlighted. I can only take comfort in that I won't live to see this. Depressing stuff.

Notwithstanding this, I am all for each of us doing our bit where we can.

15
Lets Talk Curry / Re: Pre-cooked chicken?
« on: January 08, 2021, 06:30 PM »
Like Phil I am not cooking to a time pressure or in bulk therefore pre-cooking chicken seems unnecessary to me. When making Taz curries I add the raw cubed chicken after the first reduction of the base. I then cook this and reduce the second amount of base at the same time. I find the chicken is cooked when the base has reduced to the correct consistency.

My preferred method however is just to cook a batch of chicken tikka and use as and when I need it. I tend to use tikka in nearly all my curries.

16
Lets Talk Curry / Re: The Base Gravy
« on: January 02, 2021, 10:23 AM »


Thanks for the reply. I've noticed that Taz's base neither fries the spices nor the onions. Do you mean to say that these things change the base for the worse, or do you just think not doing them in that particular base is better? One thing I've noticed, too, is that Taz's base contains a lot of oil -- is there an advantage to this? Certain things "just work", but recently I've been trying to understand ingredients and what they do so if I tweak recipes, I know the effect I'm producing.

When I make Taz base I fry the onions and other vegetables in the large amount of oil it contains, then I add the spices, water etc.

Yes the Taz base does have a lot of oil, but when you cook a curry with it, you don't use any oil. You start with the base and add spices etc. Because of the amount of oil in the base, it fries the ingredients rather than boils them.

Here is an example basic curry to give you an idea of what I mean:

Chicken Medium Curry with Taz Base

Ingredients:


1 portion pre-cooked chicken
400 ml Taz curry base gravy
1 level tbsp tomato puree mixed with 1 tbsp. water
1 tsp garlic ginger paste
1 tsp BE spice mixture

17
Lets Talk Curry / Re: The Base Gravy
« on: January 02, 2021, 09:40 AM »
1) Does frying the onions make a difference, or is the Maillard reaction useless for the base gravy?
I believe it does though I can't prove it.

2) Does frying the spices at the beginning make a difference, or is the effect that it produces in curries useless for the base gravy?
I believe it does though I can't prove it.

3) When speaking of bases that "overpower" a dish -- that is, make every dish taste the same -- what is mostly to blame: the type/quantity of spices or the use/quantity other ingredients (e.g. cabbage, peppers, condensed/sweet milk)?
Most base recipes on this site have been tried and tested and some, like BE for example have been well used. Therefore they should not be overpowering, and it is almost certainly too much of something, such as salt, chilli etc.

4) Have you tried to make a curry with the "spiced oil" from a base gravy? If so, is there a noticeable difference in the flavour of the curry?
No.

5) Do you think the type of tomato makes a difference (chopped tomatoes, plum tomatoes, fresh tomatoes, etc.?) -- do you know what restaurants generally use?
No.

6) Have you found it true that certain bases are more suitable for certain curries?
No. I will qualify this by saying that if a base is balanced, it should be able to be used with most curries on the BIR menu.

7) I take it that most of you have experimented with numerous bases; which is your favourite?
Taz.

18
Talk About Anything Other Than Curry / Re: Happy New Year
« on: January 01, 2021, 11:04 AM »
And to you Phil, all the best for 2021.

19
Lets Talk Curry / Re: Passanda
« on: November 15, 2020, 08:10 PM »
To me, in BIR terms, a Pasanda is a pimped up Korma. Like the traditional, home-cooked Korma, the home-cooked Pasanda is quite different from the BIR version, as it is slowly cooked, thinly sliced meat.

20
Pathia / Re: Chicken Pathia with Taz Base
« on: October 10, 2020, 08:06 AM »
Naga

You are indeed right, I did not write about the Masaladar, it's not a curry I've ever eaten. We do have it on menus here on the east coast of Scotland but it's not something I have ever tried. Now that I know it is similar to a Pathia perhaps I should try it.

Glad to hear you like the Pathia, it's a recipe I've never felt I needed to change and I still use it to the present day.

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