Author Topic: Syed dry-fried mix powder  (Read 7032 times)

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Online Peripatetic Phil

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Re: Syed dry-fried mix powder
« Reply #80 on: June 06, 2020, 03:53 PM »
I do remember a Base Gravy recipe where it was explicitly stated the importance of using the root, stem and leaf of the coriander plant.  Somebody with better memory than me might recall which one it was.

Certainly a reference to it here, Livo, so may well be CA's.  Which indeed it was.
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Offline livo

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Re: Syed dry-fried mix powder
« Reply #81 on: June 06, 2020, 11:01 PM »
I knew I'd seen it somewhere and that could well be it, but I seem to recall a more involved discussion on the significance of using the root in base gravy.  It may have been early days when I was on 3 different sites.  As soon as it mentioned again I knew I'd read it before.
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Offline livo

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Re: Syed dry-fried mix powder
« Reply #82 on: June 06, 2020, 11:44 PM »
His measurements certainly don't match his words. I'm just watching his bhaji video and he says half teaspoon coriander powder which he measures with a half teaspoon measure which he heaps so it is equivalent to one teaspoon. Same for other powders. So go by his actions rather than his words I think.

I don't have a problem with it. The style of cooking is one that relies on experience and using the eye. Any standardised measures are simply comfort to inexperienced followers and can be considered a helpful guide.
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Offline Donald Brasco

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Re: Syed dry-fried mix powder
« Reply #83 on: June 07, 2020, 06:46 AM »
My observation on this is that the “dry frying”, or roasting, or whatever you want to call it, must be achieving some degree of cooking the spices so as to minimise the amount of further cooking needed in the final dish.  Probably for convenience and to speed up the service time, just as every other precook is undertaken in BIR cooking. 

Is chicken precooked to improve the quality of the dish, or to speed things up?  The latter I think.  Same with these spices.

Note how relatively little frying time he gives the mix powder in his new Balti video which went up last night.

https://youtu.be/05UlbJWsDH0

From 14:10 in the video the mix powder and other spices are added and fried for not long on a very low heat. No sign of singe-fry, or any great emphasis on needing to get those spices cooked before moving on.

I do expect that this dry roasting will give you a much improved outcome if you never previously were achieving getting your spices fully cooked during preparation of the final dish, but otherwise probably not so much.

PS.
His balti is differentiated from the other curries by just one teaspoon pataks balti paste, probably a reasonably standard approach in the BIRs, as it’s an easy way to get a different flavour from other curries.

I remember when balti suddenly became popular and widespread back in the 90s - every BIR menu was banging on about how it’s cooked in a traditional style dish which gives it a special flavour... ROLFMAO. What liars! They should’ve been saying “Pataks just came out with this new paste which we are gonna stick a spoonful into your curry”. No wonder it needed a “cover story” to go on the menu to explain why it tasted different!
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Offline noble ox

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Re: Syed dry-fried mix powder
« Reply #84 on: June 07, 2020, 08:52 AM »
Donald brasco.
This heating /frying or cooking of spices , could it be as simple as getting rid of the dampness ? 
Spices are purchased in 25 kg bags decanted into containers lurking around in kitchens for who knows how long.
Easy way to get back to factory settings and freshness

Offline Secret Santa

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Re: Syed dry-fried mix powder
« Reply #85 on: June 07, 2020, 01:08 PM »
His measurements certainly don't match his words. I'm just watching his bhaji video and he says half teaspoon coriander powder which he measures with a half teaspoon measure which he heaps so it is equivalent to one teaspoon. Same for other powders. So go by his actions rather than his words I think.

I don't have a problem with it. The style of cooking is one that relies on experience and using the eye. Any standardised measures are simply comfort to inexperienced followers and can be considered a helpful guide.

I don't have a problem with it as long as I use exactly what I see him use. If I cook from his words I'm going to get a different result due to the large difference in what he says and what he actually does.
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Offline Secret Santa

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Re: Syed dry-fried mix powder
« Reply #86 on: June 07, 2020, 01:15 PM »
I do expect that this dry roasting will give you a much improved outcome if you never previously were achieving getting your spices fully cooked during preparation of the final dish, but otherwise probably not so much.

Precisely. If you're doing it the right way, i.e. spices into hot oil without any added liquid then you're not going to see any difference by this dry spice-roasting method. In fact, dry roasting is driving off the very aromatics you want to keep, so potentially it will taste worse. Although the effect would probably be too subtle to notice.
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Offline Robbo141

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Re: Syed dry-fried mix powder
« Reply #87 on: July 09, 2020, 08:51 PM »
My usual rule of only having one small batch of mix powder on the go, for freshness, has gone the journey.  I’m out of base gravy and will be making Syed’s tomorrow.  That includes his mix powder, so...


It has fewer ingredients than Romain’s that I’ve been using from his excellent Glebe Kitchen website. The color difference is clear in the finished powders.
I’ll be trying Syed’s vindaloo tomorrow once base is done, then doing the live cook-along with Misty Ricardo on Sunday, which fortunately is also vindaloo.  Winner, winner, chicken (vindaloo) dinner.

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Re: Syed dry-fried mix powder
« Reply #88 on: July 13, 2020, 04:16 AM »
 :smile: Nice to see that Robbo! Thx!
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Offline livo

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Re: Syed dry-fried mix powder
« Reply #89 on: October 08, 2020, 10:38 PM »
Yesterday was just over 4 months since I made my batch of Syed's curry powder. I can say, without any doubt, that I should have made a fresh batch before cooking. I cooked 5 chicken and 2 lamb curries and while they were all acceptable they just didn't have the intensity of the dishes cooked with the mix powder when it was fresh.

I'm not at all surprised by this. It is what I expected as the result of the process. I could have quickly made a new batch but against my own thoughts, I didn't.  Now I know to make small batches for immediate use, or not far into the future anyway.

The dishes were still good, but just not as good.  I didn't mention it to any of the diners and there were no comments made, but I knew.
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