Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: leodis1970 on November 27, 2015, 07:46 PM
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Hmmm .... Having to cook for just me at the moment, and "standard" batches of base, precooked meats etc are no good without a freezer. I know a lot of BIR recipes don't scale up all that well if more than doubled - is it the same with scaling down?
My best plan so far is 3 portions of base, 3 portions of precooked chicken both stored in fridge for 3 days individually portioned and then made to make a different 1 person curry each day.
Doesn't sound ideal, and although I can't see any reason why it wouldn't work, I'm sure the idea is flawed!
Any thoughts or additional suggestions? (and no, don't suggest getting a freezer lol) ;)
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I have successfully scaled down the Taz base recipe by half, i.e. a half kilo of onions. There is a lot of oil in the base which gives it a good shelf life in the fridge. Enough for 4 to 5 curries, I guess making a one third batch might be possible giving you enough for 3 curries.
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Hmm, yes, hadn't thought about the oil/ghee helping to preserve - thanks.
No harm in trying and seeing what happens .... I'm pretty experienced in curry making, so scaling down spices shouldn't be a problem - just a case of common sense really, based on what I already know (never that precise anyway really!)
This is what I love about creating curries ... so technical, but not ... so difficult, but not ... so different, but not and every corner brings a new challenge even if it is something seemingly simple like scaling!
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even if it is something seemingly simple like scaling!
Shhhhhhh!
We don't want to open up that old can of worms again. ;D