Tips Tuesday ep #2 - How to make Curry Cooking easier

Episode #2 - this week I talk about how to make Cooking Curry easier for yourself.
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[@davidpearson243]

Totally agree about frozen garlic and ginger I use it all the time I don’t even thaw it out The jar stuff is rubbish

[@simonfearn6347]

Love these videos. Would love to see one using very basic ingredients, madras powder only etc

[@CookItYourself]

Frozen garlic and ginger have added water, but as it is already in the garlic and ginger naturally they dont have to list it as added. They even do this to meat, especially chicken, they soak for 1 hour in cold water and the chicken will easily take on 10% extra weight. These are listed as 100% chicken. Great video Julian. Glad your back making great content again. Fully subscribed and learning loads from you guys. When's Adey back.

[@billyb5059]

Another great video I will try the frozen garlic and ginger I have bought the jar one before I'm in a bit of a rush and have found a jar with about 96% garlic which wasn't too bad

[@leviteish]

Thanks for sharing 👍

[@duncanmit5307]

👍👍👍👍💜💜💜💜,,,,great top tips.... Many thanks....

[@andyquelch662]

Made a batch of your chicken tikka done on the griddle pan, froze it, have had it twice in garlic chilli chicken tikka and it holds up perfectly 👍 maybe it's the marinade that helps?

[@leviteish]

Well done 👍

[@azadkhan-du6ef]

thanks sir

[@carolynlewis1306]

Thank you good tips

[@DrBrunoRecipes]

Thank you 👌🏻

[@cbv8]

Hi Julian i completely relate to what tips you gave us ie i also have exactly the same disorganised spice cupboard which i agree can sometimes take the fun out of curry making searching for illusive those spices in the depths of storage boxes!! I also use the frozen garlic/ginger blocks and thaw them in the micro I love fresh g/g but it does take all the extra work out of preparing the fresh stuff as frozen is so convenient and tastes almost the same. I am trying to find a Masala Dabba that actually holds 100gms in the pots as most seem pretty small anyway thank you for your tips and vids i really like them but now wish i also had a man cave kitchen like yours keep up the good work, Chas.

[@leviteish]

Hey Chas, thanks mate! Yeh the whole ‘curry. shed’ is becoming a thing.

[@FH-ug2dg]

As always, a great informative video. Please keep them coming :)

[@leviteish]

🙏🏼

[@marconeill9510]

Great stuff again mate.
Can you do a bit more on seasoned oil? I know you recommend using the oil from the bhajis but how many cooking cycles is enough to flavour the oil?

[@markthomas8322]

Every time I use my spice dhaba I always think I need more cos I combine whole and powder...but I laughed when you showed TWO dhabas.....then I thought "thats it!! ...brill...the second dhaba!!"
The dhaba is sooo good to use especially at home where real estate in the kitchen is more tight. Nice idea!!

[@leviteish]

haha, yeh I had the same epiphany about 8 years ago 😉

[@YummyFoodSecrets1]

❤💞💕💗😛😛

[@garycharles115]

👍

[@ssemson]

I'm guessing the 7th one in the powdered dhabba was kasuri methi?

[@anthony342]

Any tips on mustard oil ..

[@leviteish]

I avoid it. I’ts super high in vitamin E and can raise blood pressure. I think ok perhaps in a marinade but that’s about it.

[@shantahsieh2877]

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