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Hmmm, not sure I've ever seen a BIR use a lid whilst cooking their curries? Surely this is detrimental to the intent of reducing the liquid content to derive the desired consistency? What's the reason for the lid, please?
I cant believe I used that coriander. Habit
You can get "splatter guards"....they are like flat sieves?
Hi RobExcellent work again, looks Great.Suggestions = When you transfer from the Ali pan, add the Chicken straight away and crank it up.You could even stick a bit of tape over the vent, to trap the steam and increase the heat into the sauce or just sit your Ali pan on top.All good fun mate and not a novice anymore cheers Chewy