Quote from: JerryM on October 22, 2010, 09:55 AM
ps i'm plucking up courage to taste the pre cooked chicken marinade (ashoka recipe) - something i've not done but feel given your report feel a need if only to put my mind a rest. to be honest i can't see the chicken stock/carcase producing the curry i love. the chicken marinade is a very different kettle of fish - i see it producing a very subtle taste which would not overpower yet has the potential to deliver significant depth of flavour.

had a go at this.

i have ~100ml from cooking 2 off breast using the ashoka recipe marinated pre cooked chicken. i baked the residue in the microwave for 5 mins before tasting.

the ashoka recipe produces very good tasting chicken. i also use ifindforu's suggestion of additional spice. i know these ingredients taste exceptionally good before adding the raw chicken.

the question was does the cooking of the chicken in it add anything special and would it be useful in base.

the taste was exceptionally good and far closer for me to anything i call the real deal when compared to stock or using bones. the closest i can describe is a very subtle chicken broth with a spicy slant.

OK so in short it's very good. will it sit well in base. i really don't know. gut feeling is no. i did not get any of this particular taste in the real BIR base i've tasted. that's not to say that BIR's aren't different and i can believe than many BIR do add it. trouble is i'm not sure i'm comparing what jb is describing as i have no red oil in it and feel this is potentially a significant detriment.

i'm going to freeze it and use it in the next base. i personally don't feel i need anything more out of base - my improvement lies in the recipe at frying stage.

should others try it - YES it is so boarderline for me that it's too close to call. the subtleness really does sit well with me.

im afraid your experiments are FLAWED then as ginger is not bitter at ALL

Tumeric has no affect on the flavour when used - ginger is only bitter if NOT cooked properly - thats why i said his method was FLAWED - probably not peeled thinly enough or cooked properly

Believe it or not MATE, you're not the only one who can cook. 

I am FULLY aware that the skin on ginger can casue bitterness, in spite of the fact that some think the best flavour is immedialtely under the skin.

I am also FULLY aware how difrerent cooking methods (eg frying rather than boiling) can be used to ameliorate this

ONE OF FIRST THINGS I TRIED WAS REMOVING FAR MORE FLESH UNDER THE SKIN THAN WAS NEEDED.

I really DO NOT appreciate being told my methods are flawed, by some TWAT who just ASSUMES that I don't know what I doing!  I tried EVERY possible variable in my bases and THE ONLY one that made a difference was REDUCING the ginger

Get off your high horse!

Quote from: gazman1976 on October 24, 2010, 04:16 PM
Tumeric has no affect on the flavour when used (sic)

I'd be surprised if turmeric has no affect on flavour. I find it's most noticeable in dhal. The lentils would never taste the same, if turmeric was not added.