Brilliant video Chris & Sam, will be of use to many many people. Too many folks watch videos of BIR chefs and try to copy the exact timings but it doesn't work because their hob doesn't have enough heat.
Ps.. Anyone wondering why the ebook is taking so long should have their answer now - "because you're doing it right"! It looks to me as though the ebook will have a level of detail and analysis that will cover the subject at hand in a more detailed and thorough way than normal and that is worth waiting for IMHO.
I agree with Chef about the Lemon Juice , Premier Currys is by Far the best in Burnley , Chilli explosion is my fave , started making my own Version of chilli Explosion in which I use different condiments like Be Damned chilli sauce and Mahi Bhut Jolokia sauce along with Fresh Chillis aswell , and ofcourse Mr Naga which I add at the end of the cooking as not to cook out the Naga Flavour , thanks for the upload
Like all your vids ... Sam is a real Pro and knows his stuff ... and a nice fella too! I was going to have salad for tea .... bang goes that idea! It's curried 'something' :-) Thanks!
Great video again Chris and Sam is a natural teacher. My question is, because it was cooked at a low temp, did the curry taste any different to a curry that was cooked at full whack? Thanks again Chris
Was thinking the same thing. Sam's a real diamond bloke, and a great chef. The more you study Bangladeshi cooking the more you realise how clever their chefs are.
Brilliant video Chris & Sam, will be of use to many many people. Too many folks watch videos of BIR chefs and try to copy the exact timings but it doesn't work because their hob doesn't have enough heat.
I could watch this forever.
Thank you.
Thanks for posting this. Sam is a great guy and I have taken a lot on board from watching your videos of him when cooking in my own kitchen.
Thank you.
Some great advice there from the professionals. Sam is a fantastic guy. Thanks again Chis.
Thanks Ivan, i just hope the vids are getting people nearer to the 100% mark.
Make more content, i really like chefs Shams
Ps.. Anyone wondering why the ebook is taking so long should have their answer now - "because you're doing it right"! It looks to me as though the ebook will have a level of detail and analysis that will cover the subject at hand in a more detailed and thorough way than normal and that is worth waiting for IMHO.
I agree with Chef about the Lemon Juice , Premier Currys is by Far the best in Burnley , Chilli explosion is my fave , started making my own Version of chilli Explosion in which I use different condiments like Be Damned chilli sauce and Mahi Bhut Jolokia sauce along with Fresh Chillis aswell , and ofcourse Mr Naga which I add at the end of the cooking as not to cook out the Naga Flavour , thanks for the upload
Thank you.
Your welcome, glad you're enjoying the videos.
I need a friend like Sam he is so lovely and omg I'm so inspired to go make a fabulous curry now
Thank you.
Great idea recreating home cooking conditions Chris, really useful vid.
Like all your vids ... Sam is a real Pro and knows his stuff ... and a nice fella too! I was going to have salad for tea .... bang goes that idea! It's curried 'something' :-) Thanks!
Thank you.
Great video again Chris and Sam is a natural teacher. My question is, because it was cooked at a low temp, did the curry taste any different to a curry that was cooked at full whack? Thanks again Chris
Great video. Can't wait to try it.
Hi Chris
Fantastic Video great to have a mate like sam he is a star
Was thinking the same thing. Sam's a real diamond bloke, and a great chef. The more you study Bangladeshi cooking the more you realise how clever their chefs are.
Thank you.
Thank you.
Eeh oop, lad.
Hi
Cheers Paul.
Let me know how it turns out for you.
Cheers I've learnt a lot lads many thanks
Thank you.
i assume a restraunt plain curry is just that without the chilli powder?
Yes
How comes once i put oil in.and cook the onions and the spices its dries up and burns 😢 please help anyone?
Add more oil.
No mate the curry didn't taste any different, that curry was cooked for a customer.
I think a lot of people under cook there curry, hopefully not anymore.