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"The sequence in which the spices are put into the pot is important......they may be fried or added to the boiling mixture. This is like the high or low tone of the note. Frying releases the flavour of the spice more strongly than plain cooking"
Quote"The sequence in which the spices are put into the pot is important......they may be fried or added to the boiling mixture. This is like the high or low tone of the note. Frying releases the flavour of the spice more strongly than plain cooking"Thanks Gary, that's a good Little snippet. I'm trying to whittle this whole thing down to find only what's crucial. I've no idea why longer frying on a lower heat isn't getting me the results of the full blast method, I thought they would eventually get to the same stage, but I've not managed that yet. It would be great for forum members on if it was possible, it would certainly take the mess & panic out of it. I'd like to hear if an Asian chef, or just an Asian homecook, would turn the pan up full when cooking at home. I can hardly think of anything I've ever cooked up full blast in a frying pan apart from thisELW
Quote from: ELW on March 06, 2012, 10:26 AMQuote"The sequence in which the spices are put into the pot is important......they may be fried or added to the boiling mixture. This is like the high or low tone of the note. Frying releases the flavour of the spice more strongly than plain cooking"Thanks Gary, that's a good Little snippet. I'm trying to whittle this whole thing down to find only what's crucial. I've no idea why longer frying on a lower heat isn't getting me the results of the full blast method, I thought they would eventually get to the same stage, but I've not managed that yet. It would be great for forum members on if it was possible, it would certainly take the mess & panic out of it. I'd like to hear if an Asian chef, or just an Asian homecook, would turn the pan up full when cooking at home. I can hardly think of anything I've ever cooked up full blast in a frying pan apart from thisELWHi ELW, I have cooked along side a Indian cookery tutor (although be it traditional home cooking) and the g&g paste and onions were cooked on a medium heat to avoid it from burning with the spices added once the garlic lost it's raw smell. I know this is not bir but maybe it could answer a few questions that may be in the back of some members minds, who knows
Hi emin-jWould you mind entertaining a quick query regarding what you saw in your favourite TA kitchen please?Would you consider it possible that even though there were no apparent flames during the cooking of your curry(s) and that although the chef appeared to be quite relaxed / slow boating during the cooking process - that actually the stove he was using could have still been producing quite high heat? rather than just ticking over gently? and that he is so experienced about what he is doing he knows on instinct that he can just complete the required steps that the optimum moment....Or phrased slightly shorter and from a different angle - do you in your opinion think he produced a perfect BIR curry on a really low heat setting like any home cooker could produce and he cooked it slowly?Thanks!