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Messages - JerryM

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Lets Talk Curry / Re: Three baltis
« on: April 04, 2015, 04:03 PM »
on Rev6 took out the chef masala (gm) in the base.

this sorted the cumin overpower.

trouble was the base ended up lacking flavour which carried forward into the crockpot curry. spice was 0.5% c/w 0.6% (based on chopped onion volume) on the rev5 so quite close margins.

going to up the spice as is on the next go and hoping this fixes the taste of the base. if not im looking for an additional ingredient.

these being ingredients so far in descending order of weight:
water thinning
split red lentil
tomato puree
tandoori masala
black cardamom
chilli (kashmiri)
bay european
star anis
poppy seed
black pepper (grd)

still some way to go but happy im in ballpark of taste which a few weeks ago felt was beyond me.

ive not chucked put the split yellow mustard seeds but the packet is near the door.

Just Joined? Introduce Yourself / Re: Hello from Staffordshire
« on: April 04, 2015, 03:50 PM »
Vesta was crap. anyone who thought or thinks otherwise likes a different curry to BIR.

Lets Talk Curry / Re: Mixed powder....
« on: March 30, 2015, 08:49 PM »
Real good subject and for me shows how we don't know enough.

Whether adding individual spice in place of mix will give best - i doubt. Time will tell.

Balti has taken me off my known beaten track. I won't put mix in base for the reason pointed out - for some reason its prone to chucking the final dish out of balance. Perhaps it's because the mix is wrong.

On balti have had 1 spice irritating me for some time. Thought it was cinnamon then turmeric only to find its cumin. I'm adding same chef masala to both base and dish fry. This i think causes the cumin to over power. I'm now thinking of adding spice individual to the base as I feel the chef masala is right.

I think any out of balance is in the base not the mix - I think soberat said earlier side by side of mix is very fine tuning.

I've chucked my rajah curry powder for mix out and replaced with east end - in short it's quite muddy water as everything has its effect. I thought wet finger tasting of curry powder was enough but it needs cooking to fully understand its taste.

Just Joined? Introduce Yourself / Re: Hello from Chorley
« on: March 25, 2015, 08:30 PM »
Me too on any feedback on the curry2go outlet.

I'm 28 mile ish away yet never got to try the place when it was open. Also still fancy h4ppy-Chris burnley place and not managed that either.

Lets Talk Curry / Re: Three baltis
« on: March 25, 2015, 08:23 PM »
Rev 5 all eaten cooked crock pot.

A new colander to mash the base turned out rubbish and still on the search. The mesh dia must need to be much greater than say 5 mm.

Never really thought about how blending lightens cooked onion base. If you heat it again the darkness comes back. The colour part is now sorted having had encouragement from rsholme123. Last time i cooked the onion base 6 hrs without any real difference. This time left it un disturbed  ie no stirring. This works and is adopted.

So say the colour and texture is now essentially cracked.

Onto spice. I looked through lists of spice and I know all that are listed in my balti books. I also feel I know all the common ones too. In browsing my local store I picked up poppy seed and split yellow mustard. Both seemed to sit well. Am pretty sure 1 is part of the taste I'm searching. I need to increase the amounts next to understand what they do better.

Finally the amount of onion per portion has been bugging 200g say c/w say 130g BIR. Could wrong and might account for the vast amount of oil (which I've not used). In short tried split red lentil. Certainly thickens the base. Its a new ingredient for me so treading gently. It could be an ingredient.

Still a good way off the McCoy base yet the final dish is very close which makes you think how exact you need to be.

Lost the sweetness this time in the base perhaps the mustard seed.

Family now big balti fans. Need to get them off rice though.

BIR Main Dishes Chat / Re: My chicken vindaloo journey ????
« on: March 25, 2015, 07:57 PM »

Looking forward to this journey. I've parked it having too many interests and not enough time.

These being my current thoughts or to do list.

1) there is more chilli powder than I think. The use of 1 tbsp of Kashmiri in madras has made me think this
2) saw another member cook and stuck out in my mind that the chilli powder might have been cooked more ie almost cooked out before adding mix
3) my IFFU mix don't cut it on madras and vindaloo. A mix say haldi is needed. I guess contains paprika.

Things that ive tried and adopted:
4) scotch bonnet blended in chopped tom produces lip burn
5) green finger chilli as a paste adds that depth

All fingers crossed for us all.

Lets Talk Curry / Re: Can anyone recommend decent methi?
« on: March 18, 2015, 07:59 PM »
A real eye opener this. Mine is from a biggish box which I bin down to no room. I'll check what it is next time.

My methi is all leaf and green nothing like the big picture stuff.

I have had to get to like methi having initially not liked one bit. I have to hard fry it in the oil when using before the garlic.

Lets Talk Curry / Re: From Korma catastrophe to Chasni charm.
« on: March 18, 2015, 07:42 PM »
Secret Santa

Many thanks for clarification. Have found bigboaby tarten recipe (topic 11364) which fits exactly what you say.

Will give it a go - the ingredients fit the bill for me.

Lets Talk Curry / Re: Three baltis
« on: March 18, 2015, 07:30 PM »

Appreciate thoughts.

Yes for sure soya rubbish.

The gm as you say is critical and I have started to play around with the copycat of the adil sample we got last year. Feel touch less cumin and more ajwain and perhaps fennel or aniseed. I am adding to both base and dish but early on.

I use lemon in BIR (per axe) base. It will be next tier. This taste i don't recognise needs cracking 1st before anything else. I feel I need to get some packets of spice ive not tried before.

Rev4 base - all eaten and best yet. Cooked dish crockpot.

Going fwd taking the pur?e out of the dish ingredients as I think its needed and best in the base. Depends how it's cooked ie with or without oil / spice fry.

Jalpur did nothing.

Going to keep tweaking the rev4 to get the balance 100%. Need to crack this single flavour though. Trouble i can't really think of many/any spice I can relate it too.

Trainee Chefs / Beginners Questions / Re: whats a chefs spoon
« on: March 18, 2015, 07:11 PM »
Mine is 4 tbsp or 60ml. Am pretty sure there is a 2 tbsp version too so can be confusing.

The importance to me is the handle length which keeps your arms away from the heat along with a profile that matches the pan internal rim so its  efficient at scraping the rim.

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