Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: spicysarsy on October 12, 2006, 05:36 PM
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;D ;D
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Hi spicysarsy,
How can we help?
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Sorry about that Admin, I accidently hit the delete button. I was about to say that sometime ago when I was working for my local takeaway I had that pleasure of waching the owner making a vat of massala sauce { base sauce } he first boiled the chickens, then after removing them he proceded to add a moutain of onions, 2 bunches of corriander { chopped finly }, mixed herbs, bay leaves, vegatale gee, tomatoe puri, and to my suprise a muslin bag containing garlic, ginger, Green Cardamom, Fennel Seeds,Cassia Bark, ground Methi seeds. Once boiled the bag was taken out and liquidised, then left to simmer. Hope this is some use to those who are chasing the ulimate B.I.R. curry base. Cheer's Paul
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Hi,
Sounds interesting, when you say chickens do you mean, cut up pieces of breast or actual chicken carcasses?
Stew :P
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Whole chicken carcases, p.s. next time I'll remember using the spell check, sorry.
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We've had various reports of chicken stock going into the base so Im not suprised by this approach
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This concerns me. If the restaurant/takeaway advertises Vegetarian food then they are not allowed (by law) to use meat products in any stage of the cooking process and that includes bases. That is why my BIR's UCB uses veggie stock. However some restaurants make up more than one type of base. I have anything up to four bases on the go when I am doing my batch runs. Even if you disregard the Vegan/Vegetarian ethos, some people are allergic to meat products, so you should (if you dare ;)) inform you BIR of this obligation. From the home cooking perspective, if you contaminate any dish or base with meat products it shortens the shelf and freezing life, and increases the risk of bacterial poisoning. Cross contamination comes from cooking implements as well.
CP
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Hi CP,
We had a discussion about this last year after a rather unpleasant base ingredient was discovered. How many BIR's actually do this or would admit to it is another matter.
http://www.curry-recipes.co.uk/curry/index.php?topic=203.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=203.0)
cK
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Have read it CK. Sorry, I missed that but well spotted, glad you have a good memory. It does get boring having to trek through every single thread when you are new to the forum.
BTW I note on the home page that current members logged in are displayed in different colours. Is this to do with their chef grade?
CP
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I think it might be for Admin\moderators\regular memebers, not sure to be honest.
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I think most dont say a dish is vegetarian, just vegetable. I dont recall my locals mushroom bhajee saying 'suitable for vegetarians' on the menu. If you want to infer that thats fine ;D
My local takeaway admitted to using chicken stock in the base, my local BIR vehemently denied it.
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You are right of course Mark, but the BIR indstry is being pressurised to become more self-regulatory and conform to new requirements (EC et al). So you may see some changes even if they stick a note like ' We use animal products in our cooking'. ::) We have all been required to change our management regime to conform to new and stricter Health & Hygiene and HACCP regulations this year. Becuase I am in the wholesale/retail channel I have to deal with some horrendous labelling laws also.
I do like going to my local BIR because life is so simple, their food is excellent, and I don't care what they do as long as it tastes good. :D ;D
CP