Topic: Why Can't I Get That BIR Taste & Aroma?

[goncalo]

Many people claim that a curry bought later in the evening, and so presumably made when the pot's nearly empty, has greater depth of flavour.

It could come from 'extras' which some BIRs chuck into the base sauce quite frequently or, at least, used to, as they are cooking final curries. I recently watched a bit of the Balti cooking video (old VHS tape, late 80s or early 90s). I'm sure the chef skims off stuff (surplus oil most likely) and puts it in the big pot of base sauce. I think I've seen it done in other videos (youtube etc) too. Why would they do that, unless it improves the flavour.

Hi George,

Could you share a link to a video where that is seen?

Also, what is this vhs tape you are talking about?

Thanks

[goncalo]

Another thought that occurred to me. I read in some posts that the practice of curry cooking in the 80s, included the use of a whole-chicken in the gravy pot.

How unlikely would it be the use of oxo/knorr stock cube in the base?

[Peripatetic Phil]

How unlikely would it be the use of oxo/knorr stock cube in the base ?

I think this is one of the perennial straws at which all of us have grasped at some time; as far as I can tell, it adds not one iota of authenticity to the finished dish.

** Phil.

[George]

Could you share a link to a video where that is seen?
Also, what is this vhs tape you are talking about?

I can't recall where I saw it on youtube videos, but I did, in one or two of the genuine BIR kitchens.

The Balti video is like this one:

http://www.ebay.co.uk/itm/BALTI-KITCHEN-VOLUME-1-VIDEO-VHS-INGREDIENTS-GUIDE-/181059205785

It's not staged or anything - well not the sequence I refer to anyway - they just take a general shot of a busy kitchen and the chef scooped something out of a final curry and threw it in the big pot of base gravy.

[Secret Santa]

How unlikely would it be the use of oxo/knorr stock cube in the base ?

I think this is one of the perennial straws at which all of us have grasped at some time; as far as I can tell, it adds not one iota of authenticity to the finished dish.

** Phil.

I agree. If chicken flavour is part of the magic it's not in the form of a stock cube.

[George]

Another thought that occurred to me. I read in some posts that the practice of curry cooking in the 80s, included the use of a whole-chicken in the gravy pot.

I tried it, scaled down, so I added a portion of chicken to a smaller quantity of base sauce.

The result went against all my understanding of western cuisine, at least, in that meat/poultry adds enormously to the flavour of most sauces. Well, it added to the flavour here and seemed to knock out and dominate the curry flavours. In other words, the chicken made the base sauce and final curry worse. I mean to try again and again to see how I can make good use of fresh chicken stock in BIR type curries, without them going downhill. Perhaps it's as simple as just adding less.

I know it should be possible. Loads of curries start with raw chicken and taste good. For example. Madhur Jaffries recipes. The Dhansak spice mix I thought was so good, used fresh chicken as well - so it must be possible.

[goncalo]

Another thought that occurred to me. I read in some posts that the practice of curry cooking in the 80s, included the use of a whole-chicken in the gravy pot.

I tried it, scaled down, so I added a portion of chicken to a smaller quantity of base sauce.

The result went against all my understanding of western cuisine, at least, in that meat/poultry adds enormously to the flavour of most sauces. Well, it added to the flavour here and seemed to knock out and dominate the curry flavours. In other words, the chicken made the base sauce and final curry worse. I mean to try again and again to see how I can make good use of fresh chicken stock in BIR type curries, without them going downhill. Perhaps it's as simple as just adding less.

I know it should be possible. Loads of curries start with raw chicken and taste good. For example. Madhur Jaffries recipes. The Dhansak spice mix I thought was so good, used fresh chicken as well - so it must be possible.

Makes sense, as one would assume that the use of a whole-chicken would probably be ok for the quantities of base that BIRs make, upwards of 20 litres

[Stephen Lindsay]

How unlikely would it be the use of oxo/knorr stock cube in the base ?

I think this is one of the perennial straws at which all of us have grasped at some time; as far as I can tell, it adds not one iota of authenticity to the finished dish.

** Phil.

I agree 100%.

[sp]

I've just received a bottle of "liquid smoke" via eBay, although I'd bought it as an ingredient for burger sauce (Kenny McGoverns "More Takeaway Secrets" recipe) I wonder if a little drop would be good in curry, or maybe even in naan?  Worth a try

[spiceyokooko]

I wonder if a little drop would be good in curry, or maybe even in naan?  Worth a try

I've tried liquid smoke in a marinade, base sauce and final dish - didn't do much for me. Be careful of how much you use, too much can very easily overpower a dish and instead of imparting a smokey flavour it makes it bitter.

I've tried smoked garlic and smoked salt and neither gave me the flavour I was after.