Topic: BIR Jigsaw Route Map

[JerryM]

the hardest part of getting BIR for me was finding the gaps. various members have pointed me in the right direction. the information has been posted on this forum and therefore for me no one should be short on attaining BIR.

i found that i got 85% (starting at KD1) there very quickly having joined this forum. getting a further 10% came more slowly but the last 5% and ultimately last 3% were far more difficult - only in that i did not know where i was short.

this list which is in a sort of "loose" priority order will hopefully help those still on the journey.

as i say all is posted and on the search button. any questions or extra pointers just say.

getting there though is not enough - there is a whole mountain range beyond this summit. the sooner we all start focusing on it the better not just for me but for all.

as always to those senior members if i've missed anything then please say. this is not a science but an art if you've not already worked that out.

Base envelope/threshold
Base thinness
Base moorishness
Base onion water ratio
Mix pwdr
Technique
Spice frying
Heat/Eqt
Salt
Onion paste
Roasted GM
Akhini
Reclaimed oil
Veg ghee
Service onions
Pre fried onion pepper
Red Masala
Chilli sauce
Tamarind
Green Chilli sauce
Meat pre cook
tikka
watered puree
Smokey taste
Garlic dishes
Dish recipe

[JerryM]

Please treat next post as wiki. Feel free to edit/claify or put different view (members can then make their own mind up)

Key is to set members in the right direction

I've essentially just collated the help I've had from other members and chucked in a bit of trial and error.

There are existing posts which explore each topic in more detail. Use the search. 

[JerryM]

science behind the art: tangible pointers aimed at consistency

? Base envelope/threshold
- target bland balanced taste, no one ingredient overpowering
- minimal spice typ 2 to 8 ml per portion
- minimal oil typ 15 to 25 ml per portion
- high onion content typ 100g per portion  

? Base thinness
- water integral part of dish frying, mitigates burning at pan rim (black debris) 
- low heat "slowboat" typ reduction 2:1 (200 ml thinned base per portion reduced to 100 ml at dish frying)
- high heat "hotfry" typ reduction 3:1 
- eg 3:1 ratio add 2L thinning water after blending (less initial stage 1 water) per 1L stage 1 base

? Base moorishness 
- base after stage 1 tastes sort of "nectar" but not ready for use
- needs thinning and stage 2 cooking (typ 20 min)
- option to skim off scum <20 mins ( before oil gets in way)
- end stage 2 tastes not quite finished curry but leaves urge to taste again "moorish"

? Base onion water ratio
- add minimal water stage 1 typ 35 ml per 100g onion
- less water stage 1 sweetens the onion
- optional stage 1 no water

? Mix pwdr
- major effect on finished dish (probably more than base)
- many recipes (mouchak good starting point)
- rule of thumb 1 unit cumin: 2 coriander
- high proportion curry powder (50:50 other spices)
- high proportion turmeric
- small amount gm
- optionals chilli powder, paprika
- example mix: 0.5 gm, 1 cumin, 2 coriander, 6 turmeric, 9 curry powder

? dish frying Technique - stages 
- 4 stages (oil, spice, base, finishes)
- oil stage aimed at ingredients needing cooking out ie raw onion/pepper, garlic, ginger
- spice stage cooks out spice and puree
- if oil released curry has split and cook out gone too far. Finished dish will have oil on surface
- base stage aimed at pre cooked ingredients or little cooking out ie base, sauces, fried onion/pepper
- finishes stage items needing heating ie lemon dressing, cream
- end point when surface is cratering. Waiting for oil over cooks

? dish frying technique - spoon 
- oil stage, Spoon used frequently both edge and flat as needed to quickly fry ingredients
- spice stage, Spoon used frequently on edge and flat to mix ingredients. Then used to check end point when free water almost gone around rim 
- base stage, Spoon used on the flat initially to ensure spice is clear of the pan bottom to prevent burn
- base stage, scraping needed to put back into the curry Caramelisation of the base onion  around pan rim or Pan bottom
- base stage, equally important infrequent scraping to allow caramelisation build up
-finishes stage, spoon used initially on edge to mix in 

? Spice frying
- spices burn 120C
- smell termed "toffee" indicates point of burn or singe
- possible to fry in oil but takes practice (very short fry typ 11 secs, easy to burn)
- consistent easier method frying in "free water" ie watered puree and or base until just starts to  dry out around rim
- meat added at end ie just before main base
- chilli powder added before mix powder needing longer cook out

? Heat
- 2 methods, technique same, just takes longer at low heat typ 20 mins c/w typ 7 mins 
- low heat: "slow boat", domestic hob decent result typ 1 to 3 kw
- high heat: "hot fry", camping stove or burner different taste not suitable for kitchen use (smoke) typ 7 kw

? Equipment
- long handle spoon typ 2 to 4 tbsp
- 11 inch frying pan (not none stick)
- gas burner
- splash guard (circular steel fine mesh)

? Salt
- cooking salt (optional 50:50 black salt)
- 0.75 tsp total per portion if adding majority at dish frying (needs to rest few mins after frying)
- 0.5 tsp total if all added to base

? Onion paste (bunjarra)
- Cinnamom flavoured caramelised blended onion
- adds layer of flavour (not essential)
- min 3 hr cook "slow fry"
- 2 types original and Ashoka

? Roasted GM (chef masala)
- bough gm can be used
- different result by oven roasting whole spice 100C 8 hrs then blend
- used in base, mix pwdr, marinating
- skewed towards aromatic whole spices. Bought gm skewed to hard spices

? Akhini
- adds layer of flavour (not essential)
- replaces water in base
- whole spice heated in water typ 20 mins and ideally left to cool (infuses flavour)

? Reclaimed oil
- adds layer of flavour (not essential)
- used at dish frying oil stage
- additional oil added at stage 1 base decanted off before blending
- surplus frozen and carried forward into next base

? Veg ghee
- adds butter effect
- used in base, sauces/pastes
- small amount goes long way  typ in base 4 gm per 100 gm onion

? Service onion
- fine chopped onion par boiled typ 10 mins
- option add green pepper
- added at oil stage in some dishes giving melted effect in finished dish

? Pre fried onion/pepper
- hot fried in wok to slightly char edges but remain crisp typ 30 secs to 1 min (until the onion slices break up)
- option deep fry in oil
- added after base to give slight crispness in finished dish

? Red Masala
- paste used in some recipes typ CTM
- versions cooked "onion" Zaal and uncooked "yoghurt" Ashoka

? Chilli sauce (red)
- made sauce used for adding depth of taste to hot dishes (allows combination of chilli powders)
- plain chilli powder gives similar result but can be grainy when used in large amounts typ > 2 tsp
- fresh chillies optional ie nagga, Kashmiri

? Tamarind
- key ingredient in specific dishes
- can be added to sauces or diluted as difficult to use in concentrated form
- TRS brand

? Chilli sauce (Green)
- Ashoka recipe blended green finger chillies
- optional birds eye for heat 

? Meat pre cook
- typ 3 methods increasing complexity:
a) simmer salted turmeric water typ 5 mins and cool in liquid
b) as above but marinade 24 hrs per Ashoka
c) steam over onion and whole spice typ Iffu 
- concept to under cooked for reheat at dish fry

? tikka
- marinade 24 hrs upto 3 days
- aim for thick condensed marinade (little yogurt)
- Mustard oil key Ingredient

? watered puree
- puree out of tin ok but difficult consistent measuring
- adding water typ 3:1 puree helps protect spice during dish fry
- branded adds marginal improvement (sweetness)

? Smokey taste
- base at high temperature with thinning water allows oil to burn producing smoke
- escaping smoke through base gives smokey taste
- adding base slowly helps maintain pan temp typ 180 to 200C (maillard)
- adding more oil increases effect typ range 4 to 9 tbsp

? Garlic dishes
- zaal method (fleet5)

? Dish recipe
- very few recipes cracked (CTM,  Kashmiri, Mogul, Rogan, Dopiaza, no2 madras, jalpuri, passandra), chicken balti, biryani)
- can use garlic Ginger paste or just garlic at dish fry (g/g ratio: high garlic for dish fry, high Ginger for base)
- need h4ppy-chris ebook to sort rest

[fried]

Plenty to think about there Jerry, while I'm contemplating any chance of sharing your dopiaza recipe, I've never found one that's convinced me.

[JerryM]

Fried,

Unusual for me but edgy reply. Recipe is CA's. Added were some very important words from Bengali bob: 3 types onion
a) service onion
b) pre fried charred

And importantly
c) dark caramelised onion strings - sliced onion slowly caramelised in wok adding tbs water now and then to speed up

I add all 3 to the recipe. I can't search at mo but will do best when at my desktop pc

[curryhell]

Pearls of wisdom there Jerry, hard learnt from experience, practice and methodical recording.  Thanks for sharing.  Food for though for us old hands and great advice and watch out for the new comers to the journey.

[Micky Tikka]

Thanks Jerry for sharing great information there

A true gent

Also had the pleasure of meeting you in real life 

[rshome123]

Also had the pleasure. Thanks Jerry. See you at the Lalkilla on Thursday.

[littlechilie]

We'll put together and great information for all coming in to the world of BIR Cooking.

[fried]

Fried,

Unusual for me but edgy reply. Recipe is CA's. Added were some very important words from Bengali bob: 3 types onion
a) service onion
b) pre fried charred

And importantly
c) dark caramelised onion strings - sliced onion slowly caramelised in wok adding tbs water now and then to speed up

I add all 3 to the recipe. I can't search at mo but will do best when at my desktop pc

Thanks Jerry I'll investigate when I'm back from holiday.