Unleash The Nade Posted June 19, 2015 Share Posted June 19, 2015 With a needle pierce a hole into the 'bottom' of an egg before boiling it, this prevents its cracking. Nooooooooooooo you fucking peasant!. Get one of these bad boys,not only an egg slicer, but also an egg piercer !! Link to comment Share on other sites More sharing options...
Joey Jo Jo Junior Shabadoo Posted June 20, 2015 Author Share Posted June 20, 2015 Always use sesame oil when cooking a stir fry. Link to comment Share on other sites More sharing options...
1971 Posted June 20, 2015 Share Posted June 20, 2015 Some of the 'top tips' on here are hilarious. Great thread. Link to comment Share on other sites More sharing options...
eddiemunster Posted June 20, 2015 Share Posted June 20, 2015 Always use sesame oil when cooking a stir fry. Sesame oil should only be drizzled in at the very end for flavour, it's not for cooking as it has a low burning point. Stick to vegetable oil or peanut oil if you can get it. Link to comment Share on other sites More sharing options...
Tamdunk Posted June 20, 2015 Share Posted June 20, 2015 Some good tippage there. Sesame oil makes stir fries taste great, but as mentioned should be used at the end like a dressing. Link to comment Share on other sites More sharing options...
Nutz_the_Squirrel Posted June 20, 2015 Share Posted June 20, 2015 Curry chat: 1. Who has a curry recipe which hands-down beats a quality indian restaurant meal? 2. Does anyone know where to procure lamb that you'll find in an indian curry i.e. what cut is it? Link to comment Share on other sites More sharing options...
Tamdunk Posted June 20, 2015 Share Posted June 20, 2015 Curry chat: 1. Who has a curry recipe which hands-down beats a quality indian restaurant meal? 2. Does anyone know where to procure lamb that you'll find in an indian curry i.e. what cut is it? 1. For me the key to a top notch curry is buying whole spices and grinding them yourself. Have a look online at garam masala mixes and go from there. Mine includes cumin seed, coriander seed, cardamon pod, cinnamon, nutmeg, black pepper, mustard seed and bay leaf. Getting the balance right will take a long time, but the taste of fresh ground spices is amazing, even when the quantities are wrong. 2. Get either a leg or shoulder of lamb (with bone in) and slow cook it separately from the curry. Try and retain as much of the cooking juices from the lamb as possible, and seperate it from the fat to give the curry sauce more depth. For the curry sauce. Heat a good amount of oil in your pan. Add a large chopped onion and your ground spice mix. Once this has cooked for a while, add a lot of chopped ginger and garlic. Add 1/2tsp of turmeric Tsp of ground cumin Chilli powder to taste I usually go for 1.5-2tsp 1/2 tsp salt 3 chopped fresh tomatoes This forms a thick paste and you just add water from here and let it cook and reduce a bit. Keep adding water if it gets too thick, but have boiling water ready so it doesn't keep cooling down the sauce. From there you can add whatever you're putting in the sauce. If lamb, i'll use the slow cooked stuff or if chicken just cook it in the sauce. Put some cooked veg in at the end, green beans or potatoes go well. Then add some yoghurt and chopped coriander at the end. This won't beat a top Indian restaurant curry, the good places balance the spices perfectly, but it'll make a cracking meal. Eta, add chopped green chillies in at the same time as garlic & ginger if u like more heat. Link to comment Share on other sites More sharing options...
forfarton Posted June 20, 2015 Share Posted June 20, 2015 Curry chat: 1. Who has a curry recipe which hands-down beats a quality indian restaurant meal? 2. Does anyone know where to procure lamb that you'll find in an indian curry i.e. what cut is it? Keith Floyd's Tugboat curry (from Floyd in Africa) done in slow cooker Link to comment Share on other sites More sharing options...
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