Hi all
I have just made chewytikka's base gravy using a 6Lt pressure cooker (chewy's 1 hour video states a 4Lt pressure cooker), i have ended up with around 8 - 9Lt's of base gravy after reducing it to the correct consistency. I usually freeze it in plastic containers of 300ml (one portion).
To save space in the freezer would it be possible to fill this container with 600ml ( two portions) which the container would take and use no extra freezer space then use 300ml when defrosted and put the other 300ml in the fridge till required. If so how long will it last in the fridge till required.

Regards

thanks for all your replies. I have made a lot of garlic paste in the past and it has stayed white till I have used it all up, the only diference this time was I didn't add any oil so i am thinking this was the problem.

Thanks again

Hi All
I crushed a couple of cloves of garlic a week ago, put them in a sealed jar in the fridge, came to use them tonight and they had started to turn a greenish colour. Has this happened to anyone else.

Have they gone off. The garlic bulbs where purchased a day or two earlier.

Any thoughts on this please


Regards

hi there
tried this dish last night and it was the best Bhuna I have tasted, exectly how it tastes in my local, the consistency was perfect and the taste was smooth.

Thanks

Hi all
I have read different ways to store fresh coriander so I thought  I would share this with you.
Purchased two bunches of coriander on Monday, put one bunch in a brown paper bag placed in a dark cupboard and the other bunch in a a little cup of water, covered with a bag and put on the fridge.
Took them both out today (Saturday) the bunch in the cupboard was unusable, the bunch in the fridge looked and smelled the same as when i put them in.

Happy cooking

Gary

Quote from: Darkginger on April 20, 2012, 10:44 AM
Hi Gary - good to see you here I'm working my way through Julian's e-book too, so perhaps we can compare notes?

It's been a while (maybe 15 years?) since I ate curry further north than Brighton - but was at Uni in Huddersfield in the 80s, so explored the fleshpots of Leeds, Manchester etc. at the time - seemed to me that the more northern curries were somewhat less adjusted to what was perceived as the 'British' taste, because there was a far larger ethnic population 'oop north' than 'darn sarf'. Of course, that's probably no longer the case, and my experience is out of date. I remember being blown away by a 99p keema curry from a tiny, formica clad 'caff' at the end of our street - those were the days!

Jo

Hi Jo
I made the 3litre version of the c2go however where he said to wait till you can push your knife through the onions and carrots with no resistance before you get that tangy smell ( after 25mins ) it took me 90 mins before I could do that and I didn't seem to get that smell, so I hope I didn't spoil it. I didn't use the pressure cooker either

Quote from: Les on April 20, 2012, 10:43 AM

Quote from: gary_p on April 20, 2012, 09:40 AM
I am from the midlands (Wolverhampton) so if anyone can point me in the right direction I would be much appreciative.

Gary

Welcome to cr0 Gary
Have you tried using a Sat-Nav, there quite good I hear ;D (we also have a sence of humour as well)

Like razor said, just go with the flow, and tweak to suite,
Happy Cooking my friend

L

Love it, just my sence of humour, lol

Hi, like darkginger i am also a member of another popular curry site, however I have only been a member for about 4 weeks, I am totally new to making curries and and really keen and eager to replicate that Indian restaurant taste. I found this site through a you tube video and cannot wait to see what it offers.
I have just purchased Julians e-book and only yesterday produced 3 litres of his C2Go base gravy, so I hope this will do.
From what I have learned in my short time is that curries taste different in different parts of the country. I am from the midlands (Wolverhampton) so if anyone can point me in the right direction I would be much appreciative.

Gary