He clearly didn't know that did he
. I agree that coconut oil is much better for Indian curry cooking well btwChicken Jalfrezi
- Thread starter ElliorR
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. I agree that coconut oil is much better for Indian curry cooking well btw
Soldato
Seems your arrogance towards how well people cook extends to the Veganuary thread in GD, pages 5 and 6. Apparently most meat is tasteless and worse meat tastes better than more expensive meat, according to you, lol. Since you're an expert chef, I look forward to seeing the best curry recipe ever seen in La Cuisine.
Caporegime
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He clearly didn't know that did he
Coconut oil due to its high smoking point is perfect for frying the onions, garlic and ginger at high heat before adding spices.
It literally transforms any base tharka so it's 10 times better than using a chemically refined man made oil.
Doesn't mean it was a good restaurant. Doesn't mean your way is the only way.
I tend to use either rapeseed oil or ghee and can't really tell the difference.
Caporegime
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Okay next time get 2 frying pans one with rapeseed the other coconut oil. A decent amount of oil in both.
Throw onions into both and mix. After 4 mins add ginger and garlic.
After another few minutes you should be able to tell the difference. As soon as I started using coconut oil I refused to use anything else apart from groundnut as it stays in a liquid form. The difference it makes to the actual frying is amazing. I use cheap coconut oil too because then you don't get any of the coconut flavour. Unless I want the coconut flavour then I'll use the dear stuff. Ktc is perfect and cheap.
I keep the coconut oil where my boiler is so it stays in liquid form so that isn't often.
Man, people on these forums can argue about anything.
I want to try it with ghee but keep forgetting to buy some. I'll never use coconut oil as I am not a fan of coconut and wouldn't want to risk the taste getting into my food.
I want to try it with ghee but keep forgetting to buy some. I'll never use coconut oil as I am not a fan of coconut and wouldn't want to risk the taste getting into my food.
Associate
Do you know how expensive ghee is? :')
Caporegime
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Use coconut oil it's healthier and better than ghee.
It's the fact that it is next to impossible to burn the spices when using coconut oil.
Coconut oil is very unique in that sense I've not found another oil like it.
Caporegime
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But cheap coconut oil it has next to no flavour.
If you buy the virgin unrefined stuff it's extremely expensive but also tastes like coconut butter. It's better for things like Chinese and coffee, etc.
Soldato
You type so much rubbish as, with anything you try chat about. Please give me a picture of one of your dishes. You talk so much and not back it up. It's like you just google to try find oneself.
Caporegime
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would help if you quoted me so i would see the post. my phone is full of them.
i can't be bothered sending them to pc by email them uploading to a hosting site.
if you want pics. send me your mobile number by trust i'll whatsapp you plenty of pictures
Soldato
As if I'd send you my number, come on. You're just like a balloon of air with nothing but angst that just needs a pin to calm you down. Just get with it and post some none google responses and show us how it's done? I'll then break your replies down in a positive and none condescending way.
I don't mean to read aggressive, as i'm not, but you come across rather fetchy to people. Reflect.
I don't mean to read aggressive, as i'm not, but you come across rather fetchy to people. Reflect.
Caporegime
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https://photos.app.goo.gl/dbXfJ33dqBnwtv5z7
i just uploaded random ones from the past month or two i literally have thousands of pics on phone can't upload them all
memorable thread on oils/ghee worth reading ... even broaching coconut So it turns out I've been using the wrong kind of coconut oil
... no refined coconut oil yet jumped into my basket though
... no refined coconut oil yet jumped into my basket though
Yeah I won't be using coconut oil. Nothing at all wrong with rapeseed, I use Aldis vegetable oil which is rapeseed.
Ghee I like in some things and butter in others. That's about all I use, oh and beef dripping.
Caporegime
Caporegime
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Your food looks fantastic
I don't really care how it looks personally it's the taste that matters.
I've been told by several people that my style is extremely tasty.
I have also started experimenting now with food I'd never have tried before. Like instead of butter chicken I did a butter fish dish and it was superb.
I've started making lamb, halloumi salmon dishes too.
I've got a wood fired pizza oven for making naans the only issue being I can't use it inside the house so summer only for fresh naans made perfectly.
Do you have a good recipe for naans, something I can never get right.
Caporegime
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what are you cooking them in? a conventional oven?
i combine all in a stand mixer and only let it sit for 30 minutes or 45 minutes max at room temp. any longer and it becomes too sticky.
i find it's best not to focus on the bread itself but the toppings. i will chop fresh coriander. crush some garlic and put it in a small bowl with some butter. i then microwave the butter on its own for 10 seconds (i use pure butter nothing with vegetable oil mixed in or any other rubbish, pure milk butter) so it becomes a liquid form. i then add 3-4 cloves of crushed garlic, mix them microwave a second time for 10 seconds to half cook the garlic into the liquid butter. yes i could do this in a frying pan but i don't think it matters too much. if you want to use a frying pan go ahead i only ever usually do 2 naans at a time so i think a frying pan is too big for the amount i make.
i will then take the fresh garlic butter and sprinkle it over a half cooked naan if doing in the oven. if it's in the wood burning pizza oven it goes directly onto the raw naan. i will then 1 minute before the end in a conventional oven sprinkle on the coriander. in the wood fired i will put it on when it's done then put it in for like 5 seconds otherwise it will burn.
i also had a very small amount of freshly grated cheese left over from nachos or a pizza one time and i threw that on the naan. it was a very small amount and it was spectacular. not a cheese naan by any means just a table spoon or so amount.
i normally just copy my recipe from a quick google and click on what looks like an authentic recipe from the likes of NDTV or i will type it into youtube and follow an indian chef's recipe off youtube.
that's the thing with food you don't need to follow the same recipe every time you make something. you can learn from each one. i never follow recipes exactly and i always throw in stuff that i have that isn't in the recipe. like mustard seeds i will put into any creamy dish like "butter chicken". jeera (coriander seeds) goes into everything i don't use mustard seeds in even if the recipe doesn't call for it. talking about jeera had a woman ask me last time i was in asda in the "indian" aisle if i knew what it was. she had written it down wrong or using a different dialect she had zeera written down. i told her the english name is coriander seeds and rather than looking at labels on the shelves found it by looks as it was christmas and stuff was all over the place due to how busy it was.