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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 »

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 »

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).
CA (aka Admin) :)
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Re: January 2017 - British Indian 2 go Vindaloo

Post by British Indian »

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

Re: January 2017 - British Indian 2 go Vindaloo

Post by StoneCut »

CA, about your link: "The requested topic does not exist"
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Rusty
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Re: January 2017 - British Indian 2 go Vindaloo

Post by Rusty »

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

Post by Cory Ander »

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).
CA (aka Admin) :)
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Re: January 2017 - British Indian 2 go Vindaloo

Post by British Indian »

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

Post by Cory Ander »

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

Post by British Indian »

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.
doynie
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Re: January 2017 - British Indian 2 go Vindaloo

Post by doynie »

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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Admin
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Re: January 2017 - British Indian 2 go Vindaloo

Post by Admin »

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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