Chickpea curry for bloke help please!

mrbadexample

Ok, I have now put two cups of chick-peas in cold water to soak ready for tomorrow. I'm quite looking forward to this one. :drool:

Curry_Queen

I must be about the only person who can chop onions without the tears ... unless they're particularly strong that is :eek:

Can't remember who it was on tv now, possibly Jamie O, who also can't chop onions without having streaming eyes, so he cheats and does them in the food processor instead :rotfl:

From what I remember, it's the root that causes the most problem and you'll often find chefs leaving the root intact whilst chopping, then throwing that part away to avoid the tears

smokey112

Curry Queen - I have no problems cutting onions either unless as you say they are very strong

MBE - good luck with the Chickpea curry - they freeze well - I put them in my curries

Please tip us off - what do you fancy making next week in order we can all prep for this

Ang
x

annie-c

This was the way I learned to chop an onion in school, many years ago:

http://www.mediterrasian.com/how_to_onions.htm :T

If the onions make your eyes stream then put your wrists under the cold running tap. I don't know how it works, but it does!!! :j :j

If it all goes horribly wrong, then do take a picture and post it to make us smile....!!!! :rotfl:

Annie

annie-c

PS Mr BE - I'm glad I'm not the only one who has spent loads since joining this site...

As long as I'm on here, I don't think I'll ever run out of things to buy!!

mrbadexample

smokey112 wrote:

Please tip us off - what do you fancy making next week in order we can all prep for this

Ang
x

Ooo, I haven't thought that far in front yet! Actually, there will be no thread or posts next week, as I am on a course in Chadderton. Whichever chef works in my hotel will be cooking for me! :j There had better be pancakes on Tuesday, or there'll be trouble for someone!

lex

Re the ginger root...

Have you already bought the ginger from the supermarket? If you haven't don't feel you have to buy a huge nobbly bit, just snap a bit off one, and buy a small bit.

The other thing is (think this is a Jamie Oliver tip), keep the ginger in the freezer. It keeps for - well nearly ever! So you won't have to fish it out from the back of your fridge/cupboard all wrinkly in a few weeks time. Also, you can grate it directly into your dish from frozen, and you don't need to peel it. Well I don't and no one has ever complained!

HTH and that we get to see pictures of finished article!

lex

smokey112

mrbadexample wrote:

Ooo, I haven't thought that far in front yet! Actually, there will be no thread or posts next week, as I am on a course in Chadderton. Whichever chef works in my hotel will be cooking for me! :j There had better be pancakes on Tuesday, or there'll be trouble for someone!

Well even better - we have 2 weeks to research and prepare for MBE cookery lesson.

good luck on your course - perhaps you could help the Chef prepare the pancakes

Ang
x

mummysaver

Re the onions: you can buy one of the old fashioned press down chopper things that were popular in the 1970's in poundland! I think Woolies sell them too. Or you could always just have larger bits of onion in your curry, which means you can chop it quicker and reduce watery eyes.

chika

A 100% foolproof method of chopping onions without the tears is to store them in the fridge and make sure they are cold before chopping them. This is the only method that works!

Another semi good method is to take a small piece of bread and put it inbetween your top lip and gums. This is quite icky if you have a lot to chop but works for one or two onions!

Chika