Topic: Pre-cooked

[ELW]

Cheers sp, of note one of the better  bir in Glasgow uses some of the stock from the precook to get both properly cooked spice & flavour from the meat stock into the curry.

The sauces from curries of the same name taste & look completely different.mutton tending to be darker & more stew like.
Great to see more of these cooking  methods being posted. Keep them coming if you have more 

ELW

[sp]

Or is it just to flavour the oil so it can be used in currie?

i think it's more as a preservative - they'd cook a big pot of the pre-cooked (of each type - lamb/beef/chicken/vegetables) and said that they would usually do them once a week on average, depending on how busy they were.  after cooking they'd ladle it off it into ice cream tubs, complete with the oil, freeze half of those ice cream tubs in their chest freezers and keep the other half in the walk-in fridge, taking them out and leaving them in the kitchen as required.  because the pre-cook is oily they would be fishing the bits of vegetables/lamb/beef/chicken as applicable of out of the oil, and invariably some of that flavoured oil would end up in the curry dishes, but i never saw them purposely use seasoned/used oil (apart from if their base wasn't as oily as it usually is, they'd sometimes take a chef spoons worth out of the fryer to start a dish off, but that was a rarity, usually the base was so oily the first thing to hit the pan was the oily base, then in with the garlic & ginger, methi, fresh coriander, meat or vegetables, any extras (like peppers or extra onions, tikka marinade etc), then a couple of ladles of base, heat through, then serve)

[Onions]

I think this has been asked before, but- seriously, because it's a growing trend- but if that is the case, what about the vegetable curries for vegetarians? If they found out they had meat juice in, I reckon they could sue (false advertising or something), know what I mean?

Not having a go at them, just wondering how they get around it. If they actually do of course  

[sp]

Use 8 or 9 pieces of pre-cooked per curry.

Bout a 100g?

no idea on the weight, depends on the size of your pieces and how much meat you like in your curries!  i'd say 50p-sized chunks, but there were no scales available to weigh things in their kitchen... 

[sp]

I think this has been asked before, but- seriously, because it's a growing trend- but if that is the case, what about the vegetable curries for vegetarians? If they found out they had meat juice in, I reckon they could sue (false advertising or something), know what I mean?

i know just what you mean, both my wife and my father are vegetarian, they make the conscious decision not to eat jelly babies or licquorice allsorts (and other things that contain gelatine), and not to eat meat, fish or fowl, i think it's a bit like going to the chip shop, they know that their white pudding supper is going to be fried in the same oil as someone elses fish supper, but how far can you practically take things without depriving yourself?

as previously mentioned the pre-cooked vegetables were cooked seperately to the pre-cooked chicken, pre-cooked beef, lamb etc so the risk of cross-contamination could be there but not deliberately so. 

[Peripatetic Phil]

I think it's a bit like going to the chip shop, they know that their white pudding supper is going to be fried in the same oil as someone elses fish supper, but how far can you practically take things without depriving yourself?

Confused, SP.  In this part of the world at least, white pudding is not vegetarian; it contains pork (as well as animal fat and other ingredients), so why might a white-pudding eater care whether or not it had been fried in the same oil or dripping as fish (apart from the taste) ?

** Phil.

[Onions]

I think white pudding can- e.g. in Scotland- be made with oatmeal rather than meat. That would mke it veggie, except that maybe pork fat could be used as a binder?

[sp]

Spot on Onions, the binder is a bit of a grey-area, you do get vegetarian suet but I'm probably right in thinking that it's not what's used...!  Out of its sausage-like wrapper it's also known "skirlie", I make it with onions, vegetable oil, oatmeal, salt and pepper: http://www.scottishrecipes.co.uk/skirlie.php.  Goes lovely with mince or a roast as an occasional alternative to sage & onion stuffing!

At Macbeth

[Onions]

Cheers! lol though, I didn't realise at the time that you were actually in Scotland, or I wouldn't have said 'e.g. in Scotland'...! D'OH
Cool info on it mate, cheers.

[haldi]

Is anybody else getting the attached font corruption?
I've checked this page on a iPad and a PC, and it does the same
I've set all my internet fonts to what I believe is correct in Firefox (the iPad uses Safari)
Is it something to do with our site, or is this my problem only
I would love to see the quantities