Login with username, password and session length
0 Members and 1 Guest are viewing this topic.
Quote from: Garp on May 16, 2020, 07:03 PMNot really BIR is it?It's obviously not a single-dish typical BIR curry, no. I think it's more like a staff curry.
Not really BIR is it?
Yeah, but it's not a Madraloo, a Jalpioza or a Vindanaga. Must be some foreign muck. Chicken with bones. Phhhhh. Sorry. I couldn't help it. That wasn't very BIR of me.
This chicken curry/thick onion puree approach has me intrigued. I think there's something good here - I just need to play with it a bit to figure it out. I doubt he just gave up his full technique (it's his signature dish after all) but he does give (me at least) a lot to think about.Romain This is a similar puree approach I now use as standard, for me it is achievable by the use of a slow cooker. Think of reverse engineering whereby your aim is to remove as much liquid as possible whilst retaining or intensifying the flavour. Proceed with your base to the point prior to adding any liquid, then transfer ingredients to a slow cooker, just cover with water and cook on low heat, adding more water only when and if needed, When you see the oil rise and are happy with the reduction liquidize the contents, carton up or cook further till required consistency is achieved. The only warning I will give is to carefully remove the skin which will form around the interior rim of the cooker as it reduces prior to liquidizing. It can give a burnt taste if left in. For me it works, I now have 12 portion's within three 300 ml containers. Instead of the usual 12 containers, great space saver, I am also able to defrost each portion quicker, whilst adding the appropriate liquid/stock to suit the dish i.e.chicken, beef, lamb vegetarian etc. Further enhancing the flavour of the dish. Like I said it works for me, try it, you might likeRegards pap rika