Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - PappaT

Pages: [1]
1
Lets Talk Curry / Re: Do spices developing after a curry is cooked and rested?
« on: July 30, 2015, 05:16 PM »
Quote from: SoberRat on May 30, 2015, 08:41 AM
That is a good question. I suspect it may be a bit of both. If I have a very long session of cooking curry I find that my senses are very dulled, but I do think that the dishes change a bit when left over night. I find the same thing happens with other types of dish too and also when I have had a shorter session.

I make scented candles for a living and when I started I found I couldn't smell the fragrance so I would put more and more in. People loved the incredible scent in my candles but Icouldn't enjoy them. It was only when I was talking to an old candlemaker who asked where my fresh coffee beans were? I replied I don't have any so he gave me a jar of them to sniff.
After that I could smell the fragrances and my candles got cheaper to make.

The curry is the is the same. when we use the spices all the time we de-sensitise our nasal passages so sniff the coffee every now and then, it works.


2
Lets Talk Curry / Re: Bulk cooking, how?
« on: July 30, 2015, 04:59 PM »
Quote from: littlechilie on October 21, 2014, 10:33 AM
Say you want to bulk cook a madras curry, prepare all the thinks you would need for 10 portions, next to the hob your working on place a large pot.
Start cooking your single portion of madras, when finished add to the pot then scrape pan do not wash and cook your next 9 portions this way.
End result is a pot of bulk madras as it should taste! I have used this method to serve 15 portions with stunning results., I have a post on the forum with photos for this very method.
You can warm this pot in oven before service if you choose.

I find this is the only way to truly replicate in bulk cooking, and it's awesome practice for you to perfect a dish, as by the 15th portion you now exactly how to tweak the dish.

Regards.

That is such a simple idea it is amazing it needs to be posted,lol. Thankfully it was because I'm on to my 6th tweeking of a and it is nearly there. Thanks for the post. 

3
Lets Talk Curry / Re: menus
« on: July 30, 2015, 04:36 PM »
Thank you Phil.

Sadly no tandoor available but there are many options in your second list and as you say many more. My base is currently playing at being a volcano at the moment,lol.

Once again thank you for the advice and I'll take some photos of tomorrow nights feast.

Pappa T.

4
Lets Talk Curry / menus
« on: July 27, 2015, 10:05 PM »
Hi folks,

What would be your favorite dishes for asit down meal ( at home)where there is to be starters, sides, mains and possibly sweets for 4 people, all adults.

1 person thinks a Korma is quite spicy
1 can do a madras
1 can take it to vindaloo standard
and me a phall although that and vindaloos would not really be on the menu as it is a share and try type celebration meal.

TIA,

PappaT

Pages: [1]

  ©2024 Curry Recipes