Topic: Help needed

[spicysarsy]

 ;D ;D

[Yousef]

Hi spicysarsy,

How can we help?

[spicysarsy]

 Sorry about that Admin, I accidently hit the delete button. I was about to say that sometime ago when I was working for my local takeaway I had that pleasure of waching the owner making a vat of massala sauce { base sauce } he first boiled the chickens, then after removing them he proceded to add a moutain of onions, 2 bunches of corriander { chopped finly }, mixed herbs, bay leaves,  vegatale gee, tomatoe puri, and to my suprise a muslin bag containing garlic, ginger, Green Cardamom, Fennel Seeds,Cassia Bark,  ground Methi seeds. Once boiled the bag was taken out  and liquidised, then left to simmer. Hope this is some use to those who are chasing the ulimate B.I.R. curry base. Cheer's Paul 

[Yousef]

Hi,

Sounds interesting, when you say chickens do you mean, cut up pieces of breast or actual chicken carcasses?

Stew

[spicysarsy]

Whole chicken carcases, p.s. next time I'll remember using the spell check, sorry.

[Mark J]

We've had various reports of chicken stock going into the base so Im not suprised by this approach

[Chilli Prawn]

This concerns me.  If the restaurant/takeaway advertises Vegetarian food then they are not allowed (by law) to use meat products in any stage of the cooking process and that includes bases.  That is why my BIR's UCB uses veggie stock.  However some restaurants make up more than one type of base.  I have anything up to four bases on the go when I am doing my batch runs.  Even if you disregard the Vegan/Vegetarian ethos, some people are allergic to meat products, so you should (if you dare  ) inform you BIR of this obligation.  From the home cooking perspective, if you contaminate any dish or base with meat products it shortens the shelf and freezing life, and increases the risk of bacterial poisoning.  Cross contamination comes from cooking implements as well.

CP

[Curry King]

Hi CP,

We had a discussion about this last year after a rather unpleasant base ingredient was discovered.  How many BIR's actually do this or would admit to it is another matter.

http://www.curry-recipes.co.uk/curry/index.php?topic=203.0

cK

[Chilli Prawn]

Have read it CK.  Sorry, I missed that but well spotted, glad you have a good memory.  It does get boring having to trek through every single thread when you are new to the forum.

BTW I note on the home page that current members logged in are displayed in different colours.  Is this to do with their chef grade?

CP

[Curry King]

I think it might be for Admin\moderators\regular memebers, not sure to be honest.