Pages: 1 ... 4 5 [6] 7   Go Down

Author Topic: Pots and Pans?  (Read 33045 times)

0 Members and 1 Guest are viewing this topic.

Offline haldi

  • Elite Curry Master
  • *******
  • Posts: 1151
    • View Profile
Re: Pots and Pans?
« Reply #50 on: November 03, 2008, 07:49 AM »
Quote from: Roti on November 02, 2008, 02:36 PM
[It's aluminium Haldi
That's a worry then
How dangerous is aluminium?
They still make aluminium pans don't they?
At a couple of places I go to they put the curries into foil containers.
They're made of aluminium too, aren't they?
Logged

Offline JerryM

  • Genius Curry Master
  • **********
  • Posts: 4585
    • View Profile
Re: Pots and Pans?
« Reply #51 on: November 03, 2008, 07:02 PM »
don't look too deep into this one - even beer barrels

on the positive side i believe the medical evidence is still not convincing either way
Logged

Offline malsal

  • Junior Chef
  • *
  • Posts: 2
    • View Profile
Re: Pots and Pans?
« Reply #52 on: November 03, 2008, 07:09 PM »
Can someone explain to me what is the meaning of "seasoning a wok and how this is done?
Logged

Offline JerryM

  • Genius Curry Master
  • **********
  • Posts: 4585
    • View Profile
Re: Pots and Pans?
« Reply #53 on: November 03, 2008, 07:28 PM »
follow CA's link in the following post for the wok hey (www.npr.org link takes u to the video)

http://www.curry-recipes.co.uk/curry/index.php?topic=1918.0

i followed this method although i used chives. it worked fine upto changing my cooking technique ie changing tom puree to a runny paste - now there's no point.
Logged

Offline haldi

  • Elite Curry Master
  • *******
  • Posts: 1151
    • View Profile
Re: Pots and Pans?
« Reply #54 on: November 08, 2008, 05:48 PM »
Well, I got a chance to cook with this pan and it's absolutely brilliant.
Nothing burns (unless you did something really silly)
I heated some curry gravy oil in it and the aroma was amazing!!
I followed a recipe I had been given for a spicy hot lentil curry
It turned out as good as was cooked for me!!!
Very pleased
Logged

Offline JerryM

  • Genius Curry Master
  • **********
  • Posts: 4585
    • View Profile
Re: Pots and Pans?
« Reply #55 on: November 09, 2008, 02:19 PM »
Haldi,

Excellent news - this sounds very promising for me as i've felt for a while i could get more mileage out of my stove if i could sort the burning issue (which i've done by way of sticking plaster in adding more water than i'd ideally like to the tom puree).

i intend to buy a pukka ali pan when i next pass the Asian supermarket.
Logged

Offline Panpot

  • Spice Master Chef
  • CONTRIBUTING MEMBER
  • *****
  • Posts: 557
    • View Profile
Re: Pots and Pans?
« Reply #56 on: November 09, 2008, 03:07 PM »
Go for it JerryM i Cant recommend it enough cheers Panpot
Logged

Offline dellydel

  • Senior Chef
  • **
  • Posts: 67
    • View Profile
Re: Pots and Pans?
« Reply #57 on: November 20, 2008, 01:58 PM »
Hi guys,

Currently been using a small wok around 9" to cook my curry's in which I brought from an Indian grocers and I think its great, but I also have quite a nice aluminium pan from there to and im thinking about giving it a go.  However I was wondering does an aluminium pan need seasoning?  If so is it the same procedure as a wok i.e. burning oil onto it?

Cheers

Del
Logged

Offline SnS

  • Curry Spice Master
  • ******
  • Posts: 975
    • View Profile
Re: Pots and Pans?
« Reply #58 on: November 20, 2008, 03:22 PM »
No ...
Logged

Offline dellydel

  • Senior Chef
  • **
  • Posts: 67
    • View Profile
Re: Pots and Pans?
« Reply #59 on: November 20, 2008, 05:44 PM »
Quote from: SnS on November 20, 2008, 03:22 PM
No ...

They don't require seasoning!  lovely, cheers SnS!

Del
Logged
Pages: 1 ... 4 5 [6] 7   Go Up
 

  ©2024 Curry Recipes