The What's cooking thread

Away End - General Chat
103

Happy birthday :beers:

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104

Heavy cast iron pan, high heat, sears quickly, locks in flavor, juice, and tenderness of a high quality steak. Loads of options to season, but when itā€™s a prime ribeye, I prefer simple salt and pepper, then a knob of butter a minute or two before itā€™s doneā€¦ and let the delicious steak speak for itself!

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105

Butter on a steak?
Reminds me of the chā€™tis in France and deep frying a lovely steak in butter.
Salted or unsalted butter?

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106

cooking butter generally is unsalted right

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107

Not in our house :slight_smile:

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108

I always buy unsalted if at all, itā€™s just so easy to sprinkle salt on it if you fancy that. However most people that use a lot of butter buy the salted butter from what I can gather. The Chā€™tis definitely use exclusively salted butter.
I remember a story about a French marine Frigate stopping off at a meditarranean port to restock and they got delivered unsalted butter and the ā€˜store manā€™ and head chef went berserk/ballistic claiming that the French ā€˜onlyā€™ use salted butter. I was howling. :rofl:

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109

I generally buy unsalted as well. That is just very versatile for me. Add herbs , add garlic ā€¦ Whatever ā€¦ Youve got a choiceā€¦ And also youā€™ve got a choice in how much of salt you want to add as well

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110

This is a good recipe if you are Vegan.
I tried this one, but I added more tomatoes and tomatoes puree to the spice masala mix and the colour looks more reddish at the end.

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111

I can tell you a vegan recipe to make it more reddish.

You probably need to fry the chilli powder and the masala in oil before adding the tomatoes

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112

Its called bhunaoā€™ing it

For additional flavour , add oil to a seperate pan heat oil till smoky hotā€¦ Some garlic and then the masala in a seperate pan and then when the garlic is sizzled , if you can get it burnt by getting it to the edge of the panā€¦ All the betterā€¦and then add to the chana

Would be better if it was ghee but then youā€™re talking about vegan stuff

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113

What did you eat it with???

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114

Which chillie powder, the Kashmiri one? Supposed to be high quality one.
I heard that gives the reddish look and it is not very hot.

Ghee gives a nice taste, but then you are talking about clogging up your arteries if you cook in ghee.

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115

You can eat it with white rice or pitta bread / naan/ chapati

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116

:heart_eyes:

Yeah, we have it with bread/chapati

Do you have puffed-rice! You can mix a handful of that and make wholesome snack.

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Kashmiri gets the colourā€¦ But its really a reddish darkish brown texture which is the colour that you are looking forā€¦

For that you need to fry the chilly powder as well as the masala powder in oilā€¦ When the onioms are cooked and before the tomatoes are added

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118

The second bit Iā€™m talking about is when the curry is doneā€¦ Just for the added flavour and extra tasteā€¦frying slash burning garlic and masala before adding

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119

So fry the chillie powder and then add the tomatoes right ?

Thanks for the tip. :blush: :+1:t3:

I just discovered this lady via Jamie Oliver, she was also semi finalist in the TV show Great British Bake off.

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120

Also drop a tea bag when you are boiling the chick peas

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121

A bit unhygienic in the kitchen, no? :smirk:

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122

Ugh! I will pass on that one.

Also, I add paprika in every curry I make, even though it isnā€™t used much in South Asiab cuisine much.

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