Quote from: haldi on October 21, 2010, 08:31 AM

My book turned up

I've lost track, Haldi : which book is this that has just arrived ?
I'm planning to submit a review of Kris Dhillon's most recent book, but am still waiting for an answer from the list admin as his preference for the category in which to post it, and I could also offer a review of Dave Loyden's "Undercover Curry" if that hasn't been adequately covered already.

** Phil.

Phil
The book is "The Curry Crunch"-Bangladeshi and Indian Restaurant Secret Recipes

Great Stuff jb
For ?25 that sounds like a bargain deal, looking forward to your report.
Matt

Hi
My opinion on this for what its worth,
I have a Le Cruset griddle which I heat on a gas hot wok to a very high temperature (here-in lies the key)
The steak is then simply added to the pan the intense heat seals the meat and I cook for about 3 mins each side.
The smoke is pretty intense I usually cook them in the garage- but the best steak ever tender and the steak remains juicy.

The link below is a good one and the site is worth  looking at.

http://www.donaldrussell.com/cm/meat_perfection_pan_frying.htm

Matt

  What I would say though is, I don't think that they use yogurt.  The coating on the meat is too thin for yogurt to be included, or that's how it seems to me.

Ray

Hi Ray
I stiil tend to use yogurt in my marinade but thin this down with some oil and water, otherwise you get the problem you refer to where the marinade forms a rather unpleasant coating on the chicken.
Matt

Hi Martin
Just a thought but you may want to try diluting the marinade with some water, I use a yogurt based marinade and find that if I do not thin it down, it does tend to become an overly thick paste which sticks  to the chicken leaving the gritty taste you describe.
Matt