Why have you only got 237 subs? your recipes are great! I've learned loads from reading your blog and watching these videos. I'd definitely buy your recipe book if you had one. Thanks!
Thank you ! I watched a lot of Cooking Blogs > but yours is the BEST. >Clear, straight, simple. Love the way you go for full flavour! Especially: the way of cooking by using the Curry Base, and Ginger/Garlic Paste. > amazing change in my kitchen.
Thank you for your take on the pre-cooked chicken, looks a great and easy way without all the faffing, i am just doing this now. One question is what do you do with the stock once the chicken is done, throw away or use for a dish or something? Just seems a waste with the flavour that is in the stock.
It is a shame but to get the chicken well seasoned the stock winds up really salty. I have a few sips because I like salty but I haven't really found a good use for it.
I am so happy you are on TH-cam. Your blog is amazing and last night we had chicken karahi. I made the curry powder and the base gravy. I had so much fun but was wiped afterwards. Seriously, thank you.
I usually don't use the chicken stock in a recipe because it is quite salty. I have been known to enjoy a little bit as a hot beverage though. A lot of salt but quite tasty!
@@glebekitchen Thanks for the reply! I made your restaurant style shahi chicken korma and lamb rogan josh (with chicken instead). I have very little experience cooking, but it came out REALLY good!!! I'll definitely be trying out more of your recipes!
Hi I've made your chicken dhansak and loved it! Question about pre-cooking the chicken - I thought one way to make sure it's not dry due to continued cooking after removal from the heat was to plunge it in cold water afterwards. I guess that's just if you don't season it...?
Gotta try this way of parcooking chicken for my curries, thanks! Btw, you sound Canadian but this technique is close to a BIR, yes? Also, found you vocally quite similar to Chef John from Food Wishes channel (who's so funny and his recipes are BOMB!) 😅😋
I am going to have to check out Chef John. You aren't the first person to say that. And yes, you nailed my accent😀 My observation is that while this style of cooking did originate in the UK it is global now. The spicing may vary from country to country but the concepts of curry base, pre-cooked proteins, turning out curries in 10 minutes seem to be common to Canada, UK, Australia, and quite a lot of the US.
@@glebekitchen I'm even more interested to see how your recipes will turn out now that I know it's not BIR! I was just intrigued since I haven't much heard/seen Canadians digging tikka masalas like the way you do! 😄 Even US for that matter, most of the Indian restaurants I've been to are nothing to write home about.
@@RahulJoshi There are some really good Indian restaurants where I am. I would even go as far as to say better than the average restaurants in the UK. Before all this started I used to get to London quite often with work so I have a fair bit of exposure (as I pretty much only eat curry when I'm there). Well, fish and chips and a full English go down pretty well too😀
@@glebekitchen Just a quick follow-up on that glebe. If you wanted to marinate chicken like chicken Tikka for 24 hrs then obviously I guess you would have to reduce the salt or not?
@@mastercook62 - the salt stays the same. There isn't really a lot of point marinating the chicken for 24 hours though. Salt (dry brine) migrates about an inch a day. If your chicken pieces are around an inch thick they will be fully brined in 12 hours (because it comes in from all sides).
I've never tried chicken more than a day. I have done a whole turkey 3 days. I've heard conflicting information. Some report no significant change and others say texture is changed significantly. I can't see any reason to push it though.
Thanks. I tend to err slightly on the high side of caution because it's hard to get every piece equally cooked. That said, I would certainly never presume to think I know better than Heston Blumenthal...
@@glebekitchen lol, I always used to cook chicken breast to 165° also, before reading his notes, on his BBQs website. www.everdurebyheston.co.uk/cooking_tips_details/all/internal_cooking_temperatures (he says 149°)
What size pan do you use to precook the chicken? Is it a 3 quart saucepan, 3 quart sautée pan, or something else? Looks like the perfect size / shape for the task.
Interestingly, I pre-cook chicken breast (in smaller pieces than supplied by my local takeaway) in a similar way to you without the first step of dry brining the chicken, and I boil it for 20 mins without it going tough.
They are so handy. You are right. I should do the vindaloo recipe.That's a good idea. Thanks for suggesting it. In the meantime it is available on the blog.
Why have you only got 237 subs? your recipes are great! I've learned loads from reading your blog and watching these videos. I'd definitely buy your recipe book if you had one. Thanks!
Thanks! That's great to hear! Tell all your friends. Maybe they can help me get more subs?
Hi tried this it turned out great just like the takeaway and restaurants thanks for sharing
Awesome!
Good video Romain, straight to the point and clear.
Thanks! Trying to keep these short and to the point!
Great video, really well narrated and informative. 👍
Thanks!
Thank you ! I watched a lot of Cooking Blogs > but yours is the BEST. >Clear, straight, simple. Love the way you go for full flavour! Especially: the way of cooking by using the Curry Base, and Ginger/Garlic Paste. > amazing change in my kitchen.
Thank you for saying and glad I could help!
Thank you for that excellent tip 👍
Any time!
Love this tip! Great video - lots of good information.
Thank you! Indian restaurant style cooking isn't so hard once you know the "secrets" they use...
Thank you for your take on the pre-cooked chicken, looks a great and easy way without all the faffing, i am just doing this now. One question is what do you do with the stock once the chicken is done, throw away or use for a dish or something? Just seems a waste with the flavour that is in the stock.
It is a shame but to get the chicken well seasoned the stock winds up really salty. I have a few sips because I like salty but I haven't really found a good use for it.
Your over the top mate 👍
Thanks. I am having fun!
I am so happy you are on TH-cam. Your blog is amazing and last night we had chicken karahi. I made the curry powder and the base gravy. I had so much fun but was wiped afterwards. Seriously, thank you.
You are very welcome. Thank you for saying so! Now you have some curry base and spice mix you are set for a while.
Just watched this Romain after your facebook prompt. Thank you very much
You are very welcome David!
Thank you for the information. When the chicken is cooked, do you throw away the stock or use it for a recipe?
I usually don't use the chicken stock in a recipe because it is quite salty. I have been known to enjoy a little bit as a hot beverage though. A lot of salt but quite tasty!
Silly question, but do you need to use the pre-cooked meat straight away, or can you store it before making the final curry with it?
I’ve been known to make it the day before but I find the flavour of poultry degrades very quickly. You have a bit more time with beef or lamb…
@@glebekitchen
Thanks for the reply! I made your restaurant style shahi chicken korma and lamb rogan josh (with chicken instead). I have very little experience cooking, but it came out REALLY good!!! I'll definitely be trying out more of your recipes!
@@robbiejames1540 that is awesome to hear! Hope you find lots of things you enjoy.
Hi I've made your chicken dhansak and loved it! Question about pre-cooking the chicken - I thought one way to make sure it's not dry due to continued cooking after removal from the heat was to plunge it in cold water afterwards. I guess that's just if you don't season it...?
That is good advice although, as you point out, it will wash off some of the spicing. Dark meat is a little more forgiving here and what I use.
Gotta try this way of parcooking chicken for my curries, thanks! Btw, you sound Canadian but this technique is close to a BIR, yes? Also, found you vocally quite similar to Chef John from Food Wishes channel (who's so funny and his recipes are BOMB!) 😅😋
I am going to have to check out Chef John. You aren't the first person to say that. And yes, you nailed my accent😀
My observation is that while this style of cooking did originate in the UK it is global now. The spicing may vary from country to country but the concepts of curry base, pre-cooked proteins, turning out curries in 10 minutes seem to be common to Canada, UK, Australia, and quite a lot of the US.
@@glebekitchen I'm even more interested to see how your recipes will turn out now that I know it's not BIR! I was just intrigued since I haven't much heard/seen Canadians digging tikka masalas like the way you do! 😄
Even US for that matter, most of the Indian restaurants I've been to are nothing to write home about.
@@RahulJoshi There are some really good Indian restaurants where I am. I would even go as far as to say better than the average restaurants in the UK. Before all this started I used to get to London quite often with work so I have a fair bit of exposure (as I pretty much only eat curry when I'm there). Well, fish and chips and a full English go down pretty well too😀
@@glebekitchen The humble curry sure has traveled the world. Good for you mate! And yes, nothing like fish and chips with a few chilled pints! 🤤
This works so well, I added some oil to the stock water as well ! would this salting method work ok when marinating the chicken for kebabs?
Yes. Dry brining works well for chicken generally.
@@glebekitchen Just a quick follow-up on that glebe. If you wanted to marinate chicken like chicken Tikka for 24 hrs then obviously I guess you would have to reduce the salt or not?
@@mastercook62 - the salt stays the same. There isn't really a lot of point marinating the chicken for 24 hours though. Salt (dry brine) migrates about an inch a day. If your chicken pieces are around an inch thick they will be fully brined in 12 hours (because it comes in from all sides).
@@glebekitchen excellent, many thanks 👍
Hi thank you for all these lessons. Is it possible to dry brine chicken breast pieces for too long?
I've never tried chicken more than a day. I have done a whole turkey 3 days. I've heard conflicting information. Some report no significant change and others say texture is changed significantly. I can't see any reason to push it though.
Great video. 150° is okay for chicken breast according to Blumenthal.
Thanks. I tend to err slightly on the high side of caution because it's hard to get every piece equally cooked. That said, I would certainly never presume to think I know better than Heston Blumenthal...
@@glebekitchen lol, I always used to cook chicken breast to 165° also, before reading his notes, on his BBQs website. www.everdurebyheston.co.uk/cooking_tips_details/all/internal_cooking_temperatures (he says 149°)
U r the best
Thank you😀
What size pan do you use to precook the chicken? Is it a 3 quart saucepan, 3 quart sautée pan, or something else? Looks like the perfect size / shape for the task.
That's a 3 quart All-Clad saucepan that you can clearly see in the video I have had forever😊. Not so beautiful anymore but a great pan...
@@glebekitchen thank you!!
@@Dan-of7gy 👍
Should we wash off the salt after brining?
No need.
What chicken stock do I use please
I use either homemade or the stock they sell in Tetra packs. Here it is Campbell's brand.
Interestingly, I pre-cook chicken breast (in smaller pieces than supplied by my local takeaway) in a similar way to you without the first step of dry brining the chicken, and I boil it for 20 mins without it going tough.
Good for you. At the end of the day internal temperature is what matters. Dry brining gives you a little leeway if you miss (over-cook).
@@glebekitchen Yeah, I need to get myself a cooking thermometer. You should post that special vindaloo recipe on TH-cam!
They are so handy. You are right. I should do the vindaloo recipe.That's a good idea. Thanks for suggesting it. In the meantime it is available on the blog.
❤
😀