Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: bryan@232 on October 07, 2005, 01:57 PM
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Some ideas to kick around...
I dont think the average chef / waiter knows what we mean by restaurant smell / flavour. I anyone asks, they think they are talking about spices. Chefs seem to think that the clever part is the sauce - something that makes their food palatable to us Brits. The rest is just curry cookery.
I believe that the most important part of producing a restaurant curry happens in the last 5 minutes or so, in particular, the frying of the spices. I have a hunch that some of us are producing the desired result, but for some reason it dosen't 'stick' , it just evaporates away, or possibly something we do destroys it. The smell often seems to be in there when the spices are frying. Maybe some action is needed to 'fix' it.
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Bryan
I agree it seems likely that the smell and much of the taste comes from towards the end of the cooking process, rather than from the base sauce. Garam masala is added towards the end of cooking, in authentic Indian cuisine, so the aroma is fresh and hasn't 'boiled off', presumably. If it is that, we just need to figure out exactly what to add; not just packet mix garam masala.
Regards
George
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it seems likely that the smell and much of the taste comes from towards the end of the cooking process, rather than from the base sauce
George, the smell and taste may come at the end of cooking, but that doesn't mean the 'secret' isn't in the base. It may be just that the final cooking is required to bring out that smell and flavour from the base.
I still think it's in the base because that's the only common factor throughout all the curries.
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If it is the base, how can each curry house know the "secret" ingredient? I still think it in the technique. My moms' friends make food which smells like an indian restaurant's food but nobody wants to give the details of the masalas! They just say they use masalas with the onion, ginger and garlic.
Payal
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nobody wants to give the details of the masalas! They just say they use masalas with the onion, ginger and garlic.
Payal
What exactly do you mean by masalas here, please? Is it a specific mix of powders?
Yellow Fingers
>I still think it's in the base because that's the
>only common factor throughout all the curries
Good point. You may be right. This is so frustrating, not being able to crack this mystery, once and for all, with so many of us working on it.
Regards
George
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Thats what I mean George - nobody wants to give away their secret mix of spices - not even my mom's friends!! I dont know which masalas they are referring to so thats why I ask and they just say "add some masala as you like" - it is so frustrating for me too!
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Payal
I don't mean the specifics but, in general terms, do you know if they are using a powder or a paste or could it be anything that they describe as a masala?
Regards
George
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What they mean George is a dry mix of spices....and i know some of them use mixes such as Kitchen King along with other spices they put together to add to the onions, ginger and garlic.
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Great - I've had a pack of Kitchen King for about 2 years. I'll have to renew it and start experimenting!
George
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What is Kitchen King ive never heard of it?
Cheers
cK
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Garam masala is added towards the end of cooking, in authentic Indian cuisine, not just packet mix garam masala.
George
Hi George,
I do sometimes use shop bought Garam Masala but mainly make up my own. It is far more aromatic and fresher than packet stuff. The roasting of the spices gives off such a fantastic aroma. Try this Garam Masala I have attached from Mridula Baljekars book.
Regards
Ray
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It is a masala mix by MDH that a number of my mom's friends use in HUGE quantities!! ?these are the people who make "curries" by making base sauces first. It was because they always asked for large boxes from indian stores (the town I am from has no indian stores, restaurants, nothing - and the closest is a 2 hour drive away) that we decided to try it ourselves! ?I brought this up on a previous thread somewhere!
I started throwing it into all my dishes - gives a really good flavor. ?I have seen it in stores in massive boxes - but i dont remember if it was in the US or here in the UK.
Payal
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Garam masala is added towards the end of cooking, in authentic Indian cuisine, not just packet mix garam masala.
George
Sorry folks, fogot to attach it. Here it is..........I hope
Ray
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? ?Now hold on there ! ? I have seen the whole process with my own eyes. I noted the ingredients . I watched the techniques. I didn't see anything that is not already on this site.If I missed anything, I am sure it was because those techniques weren't entirefully familiar to me at the time, and it was simply something the chefs did. So if anyone has a demo coming up, please concentrate on those TECHNIQUES !!!!
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What is Kitchen King ive never heard of it?
Cheers
cK
I will have a look in my local Asian supermarkets. If they ain't got it then no-one has got it. I shall let you know.
Ray
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Great photo George!
Well lit, sharp, correct exposure but where's the half naked girl draped over the box??
Are you a rep for MDH??
I shall hunt out a pack. If I get some I will post some on Curry King!!
Ray