I just haven’t got the time , it took me a while to learn how to film and edit , and I’m still learning , thanks for you confidence in me , but I have no one to help me, everything I have to do by myself!!
Excellent demonstration of all the pre-cooked components, showing just how quickly the ‘assembly’ and final blending process works. A question - this looks like you’re using tempered or pre-seasoned oil. What do you do to achieve this - method and ingredients if possible please?
Thank you for this new vid. Do you rate your home produced Jalfrezi as high as those you produced in your restaurant? After all, a lot of prep has gone in to every element of this, just as it would have in your restaurant. I have cooked your curry gravy, your bhuna onions and dopiaza onions alongside some of your other dishes: they all work superbly. However, how do you rate them compared with the dishes you used to produce professionally in the restaurant? With every good wish, Mike
I have produced very similar to what I would have in the restaurant, but remember in the restaurant I would cook in much larger quantity’s , I glad you’re enjoying them!! This method of cooking does not exist anymore, so it’s very unique! The only reason I’m sharing all my secrets is so that it lives on and people enjoy my recipes as the quality of curries found in restaurants now are very poor!
@@ChefDin I agree and thank you for keeping us informed. My first introduction to this cuisine in a restaurant would have been at the time things were done your way. Largely those techniques are no longer used - meaning the flavours are not the same. I have resorted to cooking regional dishes from selected local authors. Lovely as these may be, they don't recapture those restaurant experiences when this cuisine was at its height.
@@mjw0009 unfortunately it’s dying out and the skills are now lost, in my opinion for this reason indian restaurants are on the decline and closing every week! My recipe are out there now on the web and will live on ! That make me happy 😃
This is pretty much how I do mine but I like to use fresh strips of onions and peppers not the pre cooked like you do and the masala sauce is different colour that’s all. These are what I consider to be the proper traditional BIR style jalfrezi not these modern ones which are only made to be quick by lots of short cuts which cause a loss in flavour
My chefs and cooks cooked everything fresh daily, including the base gravy the precooked onions we did this way is to save time! As you see in my videos how quick I cook my curries!! We were a very busy restaurant and also had a busy take away and delivery service so we had to be organised, and not cut corners because most of my customers were regulars! And we had to maintain consistency!!
@@ChefDinyeh that’s good. I hate nowadays chefs cutting corners but not the old school chefs which I prefer like this video shows but I was just saying I used fresh cut strips as we preferred that way and cooked quick and yours are bigger which I get. Our Balti and dopiaza onions were half cooked like yours too
brilliant
Very tasty! 🤤
Absolute quality 👌 👏 i wouldn't expect anything else sir 😊😊
I hope you enjoy! ☺️
Think your Currys are great. Ever thought about doing an ebook? I think you would do really well. Keep up the good work 👍
I just haven’t got the time , it took me a while to learn how to film and edit , and I’m still learning , thanks for you confidence in me , but I have no one to help me, everything I have to do by myself!!
Looks gorgeous that Din 👍
Enjoy!☺️
Excellent demonstration of all the pre-cooked components, showing just how quickly the ‘assembly’ and final blending process works.
A question - this looks like you’re using tempered or pre-seasoned oil. What do you do to achieve this - method and ingredients if possible please?
You have to watch the whole series to understand how everything is put together, then you will see how the season oil is made!!
Thank you for this new vid. Do you rate your home produced Jalfrezi as high as those you produced in your restaurant? After all, a lot of prep has gone in to every element of this, just as it would have in your restaurant. I have cooked your curry gravy, your bhuna onions and dopiaza onions alongside some of your other dishes: they all work superbly. However, how do you rate them compared with the dishes you used to produce professionally in the restaurant? With every good wish, Mike
I have produced very similar to what I would have in the restaurant, but remember in the restaurant I would cook in much larger quantity’s , I glad you’re enjoying them!! This method of cooking does not exist anymore, so it’s very unique! The only reason I’m sharing all my secrets is so that it lives on and people enjoy my recipes as the quality of curries found in restaurants now are very poor!
@@ChefDin I agree and thank you for keeping us informed. My first introduction to this cuisine in a restaurant would have been at the time things were done your way. Largely those techniques are no longer used - meaning the flavours are not the same. I have resorted to cooking regional dishes from selected local authors. Lovely as these may be, they don't recapture those restaurant experiences when this cuisine was at its height.
@@mjw0009 unfortunately it’s dying out and the skills are now lost, in my opinion for this reason indian restaurants are on the decline and closing every week! My recipe are out there now on the web and will live on ! That make me happy 😃
This is pretty much how I do mine but I like to use fresh strips of onions and peppers not the pre cooked like you do and the masala sauce is different colour that’s all. These are what I consider to be the proper traditional BIR style jalfrezi not these modern ones which are only made to be quick by lots of short cuts which cause a loss in flavour
My chefs and cooks cooked everything fresh daily, including the base gravy the precooked onions we did this way is to save time! As you see in my videos how quick I cook my curries!!
We were a very busy restaurant and also had a busy take away and delivery service so we had to be organised, and not cut corners because most of my customers were regulars! And we had to maintain consistency!!
@@ChefDinyeh that’s good. I hate nowadays chefs cutting corners but not the old school chefs which I prefer like this video shows but I was just saying I used fresh cut strips as we preferred that way and cooked quick and yours are bigger which I get. Our Balti and dopiaza onions were half cooked like yours too