Topic: Question about "The taste" or "the smell".

[George]

Great: I hope nobody thinks all this talk about stock is a bit irrelevant! I have the greatest respect for the use of stock in western cooking, as one key element to help produce the finest tasting sauces. I don't see why Indian sauces should be much different so I've been playing around with stock, e.g. in chicken korma. Unfortunately, I haven't yet hit a 'jackpot' recipe but, if and when I do, I will let you know.

Regards
George

[Chilli Prawn]

Keep us posted George.  Maybe add some simple whole spices to your stock brew?

Happy Cooking
CP

[laynebritton]

Cloudiness doesnt matter so much if you are making a sauce with say bruri mani ( or whatever the spelling is) style? a technique where you melt butter and add flour to make a thickening agent. A technique that the "old" masters used which isnt so popular anymore  .. but sure works well.
Ashes

Yikes Beurre mani? this thread is getting better and better Yes you are quite right Ashes it's a popular thickening procedure for soups stews and sauces consisting of 2 parts soft butter and 1 of flour mixed together to make a kind of dough but you could use cornflour or better still Arrowroot.
Layne

[Woks Up]

Great: I hope nobody thinks all this talk about stock is a bit irrelevant!

That?s a very relevant question George! 

Is a discussion on how to make stock (or how to grind spices or to make demi glace, beurre manie?.or roux blanc, blond, or brun, for that matter) relevant to the topic of this thread (i.e. the longevity of the taste and smell of a BIR curry)?.....I don?t think so?   
 
Is it relevant to the main goals of this forum (i.e. to recreate British Indian Restaurant curries)?.......perhaps?
 
Is it relevant to cooking in general?......absolutely?

Is it interesting?....undoubtedly, to some/many people?

So?it?s interesting, but largely irrelevant, particularly to the topic of this thread, wouldn?t you say? 

Perhaps it would be better to keep threads focused on their topic and to start a new thread for additional information?  It should be easier for people to subsequently find the information that way?

Personally, I find it very frustrating when threads digress significantly from their original topic (and, yes, I know this is also one of those significant digressions!  ).  That's not to say that the digressions aren't interesting, just probably better off being posted elsewhere. 

Just my opinion, of course?

[Chilli Prawn]

Yikes Beurre mani? this thread is getting better and better Yes you are quite right Ashes it's a popular thickening procedure for soups stews and sauces consisting of 2 parts soft butter and 1 of flour mixed together to make a kind of dough but you could use cornflour or better still Arrowroot.
Layne
[/quote]

Maybe, to pull this back to curry making BIR style, I would add one more comment.  There is a similar process to Beurre Manie in Indian restaurant cooking and I have had to use it myself.  The difference being that Besan (Chick Pea) flour is used, it is used in emergencies (and for one or two specialist dishes I think) to thicken as usual.  Besan blends in the flavours better.

CP