Topic: punjabi medium chicken curry

[Peripatetic Phil]

Things the bir's don't want the public to see are probably rats, cross contamination, yogurt on the turn.

I think only the first of those would concern me.  I buy my yoghurt in 1L tubs, and I don't think I have ever got more than half-way down before the mould appears : I just lift it out with a spoon, throw it down the sink, and eat the perfectly good yoghurt that remains behind.  Doesn't change the flavour one iota, IMHO. And cross-contamination ?  Well, I am a one-board, one-knife man, and if everything is going to end up in the same dish (and none is going back in the 'fridge), then neither board nor knife get wiped between meat and veg.  But rats carry Weil's disease, and that is something I really don't need, so yes : rats in a kitchen would indeed be a concern.  I don't mind rats -- quite like them, really -- I just don't want them peeing and pooing on my food.

** Phil.

[ELW]

before the mould appears : I just lift it out with a spoon, throw it down the sink, and eat the perfectly good yoghurt that remains behind.  Doesn't change the flavour one iota, IMHO. And cross-contamination ?  Well, I am a one-board, one-knife man, and if everything is going to end up in the same dish (and none is going back in the 'fridge), then neither board nor knife get wiped between meat and veg.

Stay lucky with that one, but in a commercial environment ...no

[PaulP]

Phil,

Some stuff about molds:

http://www.fsis.usda.gov/FactSheets/Molds_On_Food/#3

When you can only see mold on the surface of food the mold might have spread throughout.

But it's your life I guess 

Paul

[Curry Barking Mad]

How great it is to know how wrong, foolish and duped I've been over the years :
I feel so much better for it...........

[Micky Tikka]

Personally I think its only us mad blokes who would exploit the Curry secret  or a true recipe if one.
And what percentage are we in 5% may be
I know plenty of curry lovers who if told about a curry base are not interested
Its only us nutters with all  our spices, pastes freezers full of precooked meat and graveys and not to mention
what a stinky house we live in  would bother
So I do not think our local TA or Indian Restaurant are are worried about us .I ts about being a good cook
Yes we can do a good sunday lunch but I still would go out for a good carvery

[Nick D]

CBM  can you confirm your gravy recipe will recreate the restaurant gravy taste 100 %?

Thanks
Nick.

[stevejet66]

I know plenty of curry lovers who if told about a curry base are not interested
Its only us nutters with all  our spices, pastes freezers full of precooked meat and graveys and not to mention
what a stinky house we live in   would bother

Exactly it shows what everyone should aim for on here, but i do believe most recipes here are pretty much the norm, it needs more experimentation, not just onions,garlic, tomatoes, spices. at the moment im looking at asian veg because im convinced some type of thing is missing, imagine leaving carrots and parsnips out a stew? it wouldnt taste so good! see where im coming from, over the next month im going through a whole range of things and if only you on here may be able to do the same, it may shed some light on things.

[Peripatetic Phil]

CBM  can you confirm your gravy recipe will recreate the restaurant gravy taste 100 %?  Thanks, Nick.

I'm not convinced that is possible, Nick, for two main reasons :

1) There is no one "restaurant gravy taste"; each restaurant gravy will have its own unique flavour, although there will be clusters of varying similarity.

2) Very few of us will ever have the opportunity to taste the restaurant gravy; what we normally taste is the gravy after it has been cooked and spiced (i.e., we taste the final curry sauce, not the "raw" gravy).

** Phil.

[stevejet66]

Very few of us will ever have the opportunity to taste the restaurant gravy

spot on phil, i had the opportunity at two bir's to taste the base sauce as ive said in another thread and im saying its pretty much a finished thing, asks a question how its made and im afraid its a big no no. infact to prove a point a guy who lives 2 door from me runs a company called A&S windows walsall, (can be found on the internet) who ran a takeaway up the road from me for a few years, i knew him pretty well as hed lived here and still does and has for the past 30 years, ive asked him on a few occasions in the past about base gravy etc etc, just told me its a secret, so i didnt bother him aymore. he explained things in his own way at the time as if hed told you everything, but in all was rubbish. you know how you try to push things!

[curryhell]

CBM  can you confirm your gravy recipe will recreate the restaurant gravy taste 100 %?

Thanks
Nick.

And which restaurant gravy taste would that be exactyly, your local or mine? : Not a particulary fair question, don't  you think?