Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: h4ppy-chris on May 22, 2013, 12:33 AM
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Why do TA's pre-cook chicken with sauce? Why with a sauce? why not just the cooked chicken? before adding it to a curry.
I know WHY do you?
Is it to add flavor to a curry???
Now the big GUNs on here should be able to answer this????
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Why do TA's pre-cook chicken then add it to sauce? Why add a sauce? why not just the chicken?
They add a sauce, Chris, because the customer wants and expects a sauce when he or she orders a curry. A T/A that failed to add the sauce would soon be an ex-T/A looking for a new owner.
* Phil.
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Why do TA's pre-cook chicken then add it to sauce? Why add a sauce? why not just the chicken?
They add a sauce, Chris, because the customer wants and expects a sauce when he or she orders a curry. A T/A that failed to add the sauce would soon be an ex-T/A looking for a new owner.
* Phil.
LMFAO @ you PHIL is that your best?
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LMFAO @ you PHIL is that your best?
No, I save my best for those that are genuinely interested in learning something Chris. Those that know everything already just aren't worth the effort.
** Phil.
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LMFAO @ you PHIL is that your best?
No, I save my best for those that are genuinely interested in learning something Chris. Those that know everything already just aren't worth the effort.
** Phil.
I know what you mean Phil, but i still try ;)
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Well Phil tried, anyone else?
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Well Phil tried, anyone else?
I don't know Chris, Maybe you could enlighten me. I'm always willing to learn something new ;)
Les
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Why do TA's pre-cook chicken then add it to sauce? Why add a sauce? why not just the chicken?
I know WHY do you?
Is it to add flavor to a curry???
Now the big GUNs on here should be able to answer this????
I'm not a big gun or anything, but I've been at this lark since 1981 and I always thought that the reasons BIRs precooked their chicken/lamb/mutton in what is, essentially, a thin curry stock containing whole spices, were:
1. To facilitate speed of service
2. To ensure that the meat is tender
3. To ensure that the meat's natural water content doesn't dilute the sauce and compromise its intensity.
4. To ensure that the meat has flavour that not only complements the sauce, but adds to it. (Should some of the stock also make it into the curry pan, along with the odd whole cardamom or petal of star anise, etc., all to the good.)
As to why they would not just serve the meat without the sauce, I don't fully understand the thinking behind this, Chris, as surely the whole raison d'etre - the one central element around which the BIR concept pivots - is the curry sauce.
Without the curry sauce you do not have BIR. You don't actually need to add meat to it to create a BIR curry (in fact, I quite often knock up a batch of Chewy's Madras sauce after the pub to dip a chapati into when I'm out of precooked meat).
I may have misunderstood you though.
Anyway, that's my stab at it!
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Why do TA's pre-cook chicken then add it to sauce? Why add a sauce? why not just the chicken?
I know WHY do you?
Is it to add flavor to a curry???
Now the big GUNs on here should be able to answer this????
Call me thick if you like...you wont be the first...but I dont understand the question. Are you asking why do birs pre-cook the meat before they make the curry?
Your sincerely
confused mdb
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Chewy's madras sauce with a side plate of freshly made chips for dunking is the ultimate supper in my opinion.
Rob :)
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Oh yes now your talking Bob ;D
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Edited the 1st post, hope it makes more sense.
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Edited the 1st post, hope i makes more sense.
Not really. I hope you have somebody that can write English to edit this supposed e-book, otherwise you are in big trouble. Might even be worth buying just for the laugh!!
I cannot understand why you keep posting rubbish like this. You are 'fishing' again. If you have something to say about the pre-cooking of chicken then just say it so that other members of the forum may benefit from your implied 'knowledge'.
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Edited the 1st post, hope i makes more sense.
obviously excluding marinated chicken ie chicken tikka etc chris.
Im no big gun either. I just plod on and enjoy fiddling about in the kitchen.
Being realistic though, I would imagine there is possibly more than one reason why chicken is cooked in a sauce before it is added to a curry. One reason could be that in the same way certain recipes are only compatible with certain bases (by that I mean some bases are low in spice/salt/etc because extra spice/salt/etc is used in the tarka stage for that recipe...and vice versa. What I am saying is that some of the sauce still stuck to the chicken adds to the flavour as per biboabys glasgow madras.
Hows that?
Any good??
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Edited the 1st post, hope it makes more sense.
I'm guessing it's the drink talking.
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Wsa inetresetd in book-e ? nto now. cmoicla asles ptihc.
Wrok htat otu
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Wsa inetresetd in book-e ? nto now. cmoicla asles ptihc. Wrok htat otu
Cmoicla, aht' ckersnoc Llwi ? Mreo klei a tecelpom dlao fo l@@ydb e1ths !
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This e-book has been a marketing train wreck!!!
It could have been so different.
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This e-book has been a marketing train wreck!!!
It could have been so different.
That is bordering on being offensive to 'train wrecks' ;)
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vhy deed zee cheeckee cruss zee rued? : tu sveem in zee sooce-a
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Chris.
Many of us that are patiently awaiting the release of your e-book and indeed are happy to wait for you to gather the info needed to do the best job of passing on the secrets, but these drink induced posts really don't do you any favours at all and just add to the cynicism and negativity surrounding it.
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Do you mean, why do ta's pre-cook chicken in sauce instead of just cooking chicken by frying, roasting or boiling?
If that is the question then the answer will almost certainly vary by region.
Some places will do it for taste, texture, colour or even to save on the gas bill as its simple to cook the meat in the base sauce. It is also much less likely to over or undercook the meat, especially with lamb that varies so much in tenderness.
My local experimented with slicing its chicken thinly and cooking it fresh to order a few years back but the result was rubbery chicken slices so they went back to their old ways.