I’m so chuffed that you’re still around as I only got into BIR cooking in the last 3-4 months and thought I missed the craze! The wife and I are well loving it!
So glad to see you back Julian! You started my whole Indian BIR journey. still going strong with the cooking at this end and your madras is still my go to recipe.Thanks so much for all your tutorials and hope to see more of you!
The Master returns!. Surely ITV/BBC should commission a series. "The Great British Indian Cookoff". Co presenters Steven Heap and Misty Ricardo. Would probably get higher viewing numbers than Gogglebox!. Great to see you doing your thing with that unique style and gravitas. Tried all the other books and vids. Voigt still No.1. You've made 1000's of home chefs very happy!
Nice surprise to see a new video! Your Curry Secrets e-book transformed the way i cook curry and for the better! I love following the whole process and enjoying the curries. All credit to you ive made a good few people enjoy a good curry and even get quite (moderately) excited! Thank you!
A proper ‘high quality’ stainless steel pan will out perform a cheap single skin alloy pan everytime, also you don’t need to use a metal chefs spoon you can scrape safer and quieter with a thin edged wooden utensil, less chance of micro alloy particles in your food too 👍
Yep, im a pastry chef and i have to agree. I like carbon steel for my eggs and stainless steel for basically everything else. I cringed a little when he recommended using the stainless steel spoon to scrape the alloy pan 😂
Yes particularly when you scrape it with a metal spoon. I bought one of these pans, and for a laugh I got it out of the box and swirled a metal chef's spoon around it like on the videos. There was a lot of thin metal fillings present afterwards, and that was just one scrape. If I had food in it I wouldn't have seen, but it put me off. I still use the pan but prefer a wooden spoon.
I've noticed that every one of the curry experts on RU-vid struggles to speak fluidly. They all pause frequently to remember words and often misspeak. There could be something about regular curry consumption that is neurologically harmful, such as aluminium from the cookware. Many imported spices have also been found to contain lead.
Who know's? Bare in mind a typical chef's pan will cook tens of thousands of curries over years so... wouldn't worry about it , all of India use Aluminium pans and they have amongst the lowest Alzheimers and dementia in the world, plus hey we all buy tinned food and those cans are aluminium ;)
What are your thought on the grey residue thats released when the aluminium pan comes into contact with acidic foods (tomatoe based and lemon ) Is this toxic/unhealthy to ingest?
These aluminium pans are hard to find. You should sell them online. A business opportunity ? Also, if people can't get hold of them, they may give up on pursuing your courses.
No need to season them. Seasoning is for developing a non-stick surface, which is the opposite of what you want for a BIR style curry. You want to caramelise the sauce to the sides etc and deglaze. This creates much better flavour.
You takeaway boys love your raw aluminium pans don’t ya, super cheap, super fast but far too reactive for home cooks to be using as their daily drivers, nice heavy bottom stainless steel or steel clad alu on a decent stove every time 👍