Скачать с ютуб Base Gravy for BIR British Indian Restaurant style Curries - How to make base gravy в хорошем качестве

Base Gravy for BIR British Indian Restaurant style Curries - How to make base gravy

Base Gravy for BIR British Indian Restaurant style Curries - How to make base gravy OK guys this is the way I make an awesome Base Gravy for my curries. Slightly unconventional but hey ho everyone makes a base their own way. Now, this is probably one of the most important building blocks to make great curries. My Base is NOT onion water this base has all the flavours required to make a fantastic curry at home. In This day and age knowledge and simplicity of cooking has helped us all evolve! There a couple of unconventional methods and ingredients used – however, if made this way you will definitely find a pleasing result to kick start your journey in making curries at home. Enough of the babble – watch how it all comes together – Unconventionally making an awesome Base Gravy for BIR Curries! This method I have used for years and have made thousands of curries. Now if you are a veggie – don’t make the base this way make with veg stock. NOTE: 400g TOMATO PUREE NOT 900G AS WORDED ON THE VID. But 900 g is ok for meat dishes - of course it is. IF YOU ARE MAKING A BASE - NOT FOR YOU - AS A GENERAL BASE - FOR EVERYONE MAKE WITH A GOOD VEG STOCK. IM A MEAT EATER (MOSTLY) AND THERE AINT ANYONE IN MY HOUSE EATS INDIAN - THANK GOODNESS! There will be the thumbs down brigade that make a certain way - that's ok - and there will be those that make the same old same old not experimenting stay in the same box - that's ok too. Everyone makes different that's what its all about. Now when we worked making curries in the business we made 4 different bases. The base that we made for Korma DID NOT have any coriander or anything green in - therefore no colour change when mass producing Korma dishes. How you doing - do not forget the Like 👍 + Share have a great day 😉 ชาวต่างชาติทำอาหารไทย ABOUT RIK Rik's passion is Asian Food, Indian, Chinese and ESPECIALLY Thai. Travelling to Asia in 1995 - started the love affair of Asian cuisine. Having chopped many a kilo of onions and working up to the pans in Indian (Bangladeshi) and Chinese takeaways and restaurant helped secure a little knowledge. Living in Thailand for the last 17 years has helped discover and understand delicious Thai and Asian recipes, street foods and ingredients. Rik likes nothing more than being on a bustling market or looking around street food stalls, being inspired and taking ideas back to the kitchen. Please consider donating through PayPal to help us continue creating quality content: MY DONATIONS PAGE: https://paypal.me/backyardchef?locale... Don't forget to Comment, Like, Share and Subscribe! 😍    / backyardchef   Thank you for watching! Click the notification 🔔 bell for video updates! #basegravybir birbasegravy #howtomakebirbasegravy ☑️ Follow me also @ my official ☑️ 😍   / backyard-chef-103899724740866   If you would like to consider becoming a Patreon MY PATREON PAGE:   / backyard_chef   MY BUY ME A COFFEE PAGE: https://www.buymeacoffee.com/backyard... Don't forget as with all recipes YOU have to taste along the way of cooking - all recipes may need adjusting to your own tastes. All recipes are full working recipes and as a base they are great - tailor to your own taste. Hope you enjoy cooking as much as i do. Taking Cooking food back to basics. Sub to my YouTube channel for real recipes and step by step guides.    / backyardchef   MY FACEBOOK PAGE:   / backyard-chef-103899724740866   My Camera gear Sony A6400 and kit lens 3.5 - 5.6 16-50 GOPRO Hero Black 9 My car an old Toyota Vigo 17 yrs old. Editing software Davinici Resolve