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Has anyone found a new level of success in bir@home by adopting the cooking techniques highlighted by the Zaal kitchen report & videos?
What I've been doing with really good results:1: Domestic gas hob, largest burner, gas fully open.2: 23cm Alu pan on hob for 30 seconds, then 1 and a bit chefs' spoons of veg oil in pan, heat for another 30 seconds.3: Pan off heat, in with a heaped teaspoon of G&G paste then back on heat - shake pan back and forth while keeping spoon static (pan usually flambes here)4: When flames die down, pan back off heat, in with spice mix and chilli powder, then back on full heat, shaking and stirring for say ten fifteen secs.There's a definate smell coming off here: almost like a bbq smell - metal, fire, food etc it has me sneezing and coughing.5: Then in with the tom puree and at least a minute of full heat before adding a bit of base gravySlightlly different to the method we've seen in some vids, but this seems to be working for me trying to kep the heat at high levels with the domestic tools I have at my disposal.It's more like battle than cooking, quite tiring really Gary
Az told me that a slow cooked curry will always taste better than one cooked fast. So it seems it's not the level of heat but the amount of cooking which counts. Ie, low & slow cooking is as valid as hard & fast.
Does anyone know if Asian chefs/homecooks, use the same method of cooking when at home? --- If the method / process of frying spices is commonplace/second nature, as old as the hills as has been suggested, then where does the fused spice taste disappear to in the homestyle version I've had homestyle in a Pakistani home ,cooking all day, meat on the bone, falling apart, great yes, bir no