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January 2017 - British Indian 2 go Vindaloo

Group testing of selected forum recipes by forum members
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Rusty
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Re: January 2017 - British Indian 2 go Vindaloo

Post by Rusty » Mon Jan 23, 2017 11:39 pm

Hi CA
30ml seems small for a chefs spoon?

Cheers Rusty
The best day of the week to prepare onions for a base gravy is a Fryday 8-)

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Cory Ander
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Re: January 2017 - British Indian 2 go Vindaloo

Post by Cory Ander » Mon Jan 23, 2017 11:50 pm

Capacity of Chef's Spoon?

I have no idea how big BI's is (the problem with using a Chef's spoon as a unit of measure).
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Re: January 2017 - British Indian 2 go Vindaloo

Post by British Indian » Tue Jan 24, 2017 2:35 pm

I think mine is 2 1/2 tbsbs. My chefspoon .......that is. :whistle:

StoneCut
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Re: January 2017 - British Indian 2 go Vindaloo

Post by StoneCut » Tue Jan 24, 2017 4:28 pm

CA, about your link: "The requested topic does not exist"
We live to learn.

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Re: January 2017 - British Indian 2 go Vindaloo

Post by Rusty » Tue Jan 24, 2017 9:19 pm

Just measured mine and it stands @ 40ml :blush:

Cheers Rusty
The best day of the week to prepare onions for a base gravy is a Fryday 8-)

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Re: January 2017 - British Indian 2 go Vindaloo

Post by Cory Ander » Tue Jan 24, 2017 10:39 pm

Thanks, SC, I have corrected the link.

Best to use what BI uses, then - 1 chef's spoon = 37.5ml (in this recipe).

Please continue Further discussions on chef spoon measures in the abovementioned thread (where they will be more easily found by others).
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Re: January 2017 - British Indian 2 go Vindaloo

Post by British Indian » Tue Jan 24, 2017 11:13 pm

At the end of the day, the only measurement I listed by chef spoon was oil. It doesn't really matter. You need enough oil to cook a curry with a fair amount of powdered spice. I never measure out oil, I aim to cover the whole base of the pan with oil in a hotter curry. I use less for a mild one :cool:

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Re: January 2017 - British Indian 2 go Vindaloo

Post by Cory Ander » Tue Jan 24, 2017 11:17 pm

I think Bridgette was more concerned about how much tomato puree to use, BI. So about 75ml.
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Re: January 2017 - British Indian 2 go Vindaloo

Post by British Indian » Wed Jan 25, 2017 8:18 am

Oh yes , I just had to re-check my list of ingredients.

Again, add as much or as little tomato purée as you like. I like a couple of chef spoons in my curries.

Nothing got measured at the shop, it was all guesswork and it seemed to go OK..........most if the time. Please don't get too hung up on exact measurements peeps. I don't think ANY chef measures out ingredients exactly.

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Re: January 2017 - British Indian 2 go Vindaloo

Post by doynie » Sat Jan 28, 2017 5:28 pm

Had a go at this one, but tried to cook a big batch (x3) and just ended up with too much base sauce to cook off without over cooking the chicken. So a bit of an error on my part and as a result,I don't think it quite ended up as intended but was still a very nice curry none the less! I'll give it another go with a smaller volume and also try and get some chilli pickle this time too.

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Re: January 2017 - British Indian 2 go Vindaloo

Post by Admin » Wed Feb 01, 2017 12:38 am

Thanks to all who participated in this month's Curry Club "Curry of the Month".

Please continue further discussions in the recipe thread.
Administrator - BIRCurries.co.uk (aka Cory Ander)

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