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Problem for me watching observing cooking of BIR is my problem bir chef cook big pot base. From pot starting ladle for curry like madras is oil ladle from top of pot. Mild curry is label from deep no oil.
The big pot of base gravy should be warmed and the same from top to bottom. Not much oil and it doesn't matter where you ladle from.
Whois Bing?Looks like a bogus new member, with contrived fake bad grammar. : :Obviously an old member with some weird life issues at the moment. Flaming Needs nipping in the bud reported to mod
See I watched many times and it matters lots. Hot curry always starts with ladle inclusiveness of oil top on top for bir flavour tastes. This you can not achieve from frozen gravy.