Quote from: Cory Ander on December 03, 2009, 02:52 AM

Quote from: 976bar on December 02, 2009, 06:56 PM
Harbut, It really doesn't matter what you marinate it in

You really need something acidic (e.g. yoghurt, vinegar, wine, lemon juice, tomatoes, etc), to break down the proteins, fats, fibres and tissues, surely?  At least if you're attempting to tenderise the meat rather than to just add flavour.  And usually some oil to prevent the meat from drying out.  And some seasoning/spices to flavour it.

Quote
It needs to be cooked to a slightly pinkish colour

Gawd, that would signify blood to me, and not something you'd want to be doing with chicken!

Hi CA,

You say ... quote "You really need something acidic (e.g. yoghurt, vinegar, wine, lemon juice, tomatoes, etc), to break down the proteins, fats, fibres and tissues, surely? "

The method I mention above in this thread does exactly that . It breaks down the proteins. It really does work. The transformation is quiet noticeable. All that's required is water and bicarb.
If a spice mix is added about halfway through the bicarb process this mix seems to be absorbed into the meat much more intense than if the meat is simply marinated in the spice mix only.
Next time you are using lamb or chicken , just try a couple of peices as a tester.

I've been experimenting with poaching chicken recently which gives very soft and moist meat, I wonder if some BIRs pre-poach their chicken in spices. I tried poaching a whole chicken in with my last base, which was very nice by the way.

For info, poaching is different to boiling, the water must NOT rise to boiling point while the chicken is in otherwise it'll just become tough.

I concur with panpop use the ashoka method for pre-cooked chicken or better still the askhoka recipe for chicken tikka

Quote from: Panpot on December 03, 2009, 06:10 PM
spice as Nice, thanks for your tip will have a go tonight for a Thai Curry planned for tomorrow  and report back. I do know at The Ashoka the meet is all pre cooked cool before cooking but as you would expect a fast turn around when Busy. I precook as per their recipe and freeze till required and it is still the business. PP

Good Luck with the Thai.

I would be having another go tonight but I just daren't. She would kill me as the smells still here and there in the house. Iv'e just used the last of the last base last night so Im'e itching to make up my next base and experiment with yet another variation. Iv'e also been warned she needs the freezer cleared a bit now as it's getting nearer to Christmas. I might just have to wait till the new year now so any currys I make between now and then will be one-offs.
Hmm just wondering if next door has any room in their second freezer !

Let us know how you get on Panpot.

Don't the Ashoka Resteraunts throw Battered Mars Bar into the base ?