Quote from: George on June 09, 2021, 07:07 AM

Quote from: Ekram_123 on June 08, 2021, 06:41 PM
I make large quantities every other day

Is the base sauce for a restaurant?

Yes

This is a first. well Iv just chopped a bucket of onions and I think I will be making it fresh every day now. Looking to get fridge moved far away as possible from the tandoor in the heat I don?t think it?s helping thanks all

Issue found! Temp of fridge is at 15c well that?s 2 10l buckets of base down the pan. 🤦🏽🤦🏽

Hi all I?m a bit puzzled at why my gravey has developed a slight vinegar taste on day 2!! Can anyone recommend how to fix this I make large quantities every other day

My recipe is
1 10L bucket of onions filled to the top
4 large carrots
1 red and green pepper
Daniya stalks
1 can of tomato
1 chef spoon ginger
1 chef spoon garlic
2 chef spoon mix powder
1 liter of veg oil
2 chef spoon of salt
1 coconut block


Any ideas as to how to fix this problem the gravey always gets stored in the fridge at around 3c


Thanks for any help

What a brilliant idea I

Hi! Dw no offence taken thank you for your input ?

Hi all

I recently saw a video of a chef in an Indian take away taking chicken out from under the counter from what I can make it out to be a tub full of oil. My question is why was it filled with oil? My own chicken I pre cook it before we open and just keep it in tubs and take out when we need.

Thanks Phil for your advice! We will be doing the popadoms as and when they are needed and everything else we will keep it how it is for now.

So it

Hi I make 50/50 buy fresh peeled garlic 1kg and just wash the garlic (1) kg keep skin on dice and blend adding veg oil and a few coriander storks hope this helps