Topic: Is QTY mix powder dish specific

[JerryM]

I've always used same amount of mix for any dish. over time settled on 0.5 tsp per portion having used max 2 tsp.

The 0.5 tsp comes from perception of BIR (rsubtle spice with individual dish ingredients the differentiator)

Chewytikka red CTM got me questioning QTY. I've made this a lot for family who wanted a copy of what they get from 2 local restaurants. 

In short started off with no mix, then 0.5 tsp and fixed at 1 tsp. This only came about by making the dish a lot of times and the 'customer' input.

The question then is the QTY dish dependent and is there a rule of thumb. Typ

1) plain cream - high
2) plain curry - medium
3) complex - low

If Anyones got a better naming of the categories would appreciate as it would make the info more easier to apply/understand

Category 
a) plain cream 

 Korma, CTM, pasanda

b) plain curry

Madras, vindaloo, Bhuna, Dopiaza 

c) complex

Jalfrezi, patia, Rogan Josh, garlic

[mickdabass]

Hi Jerry

An interesting question, but to me I would say it depends on which base you are using. The BibBoaby Glasgow bases are already heavily spiced so I would reduce the amount of additional spice added.

Other bases like Saffron or JB's are more bland so I would add more spice mix to them.

I would imagine this is where your spreadsheet approach would pay dividends!

 Like you, I have generally reduced the amount of additional spice added. I now use roughly half what I used to - sometimes even less.

I have this same dilemma with salt. To my palate, Jb's base does not require any additional salt while other bases do.

Regards

Mick

[curryhell]

I smiled when i read this very pertinent question.  One of those little gems that can easily get overlooked and go unanswered.  I believe the answer to your question, from the expert himself, is @2 mins 32 seconds Jerry  ;D

Thread very worthy of a bump as is all the Az stuff for people new to the site

http://www.curry-recipes.co.uk/curry/index.php/topic,7983.0.html

[Secret Santa]

Thread very worthy of a bump as is all the Az stuff for people new to the site

http://www.curry-recipes.co.uk/curry/index.php/topic,7983.0.html

Have all the videos from that day been collected together in one place?

[curryhell]

Good point SS.  Newcomers as well as those interested  would probably benefit more from having the entire collection together all in one place.  I will attend to it very soon.

[George]

I now use roughly half what I used to

Is there a possibility that you are going round in circles? For example, most recipes fail to specify whether spoon measures are level, rounded or heaped. So if a recipe author intended you to use level measures but you used heaped - as so many people seem to do - then you would have used at least twice the quantity of spice intended. Now, if you've now cut it back by roughly half, you could merely be back where you should have been.

[mickdabass]

George

In a nutshell Yes!

I would challenge anyone who said anything different.

I have experimented with every possible variation (within reason of course) to try and come up with that elusive 4% missing from my curries - haven't you?
I also think that with experience, I am able  to extract more flavour from frying the spices than I did when I first started out on the Quest. Consequently, I need less spice to start with. Part of the learning process I think

Regards

Mick

[fried]

I've noticed on a couple of other sites that a lot of the recipes are using a tablespoon of mix powder, adding that much plus chilli powder is surely going to give the sauce an unpleasant grainy consistancy. I think at the start there's a tendancy to think that double the spice equals double the flavour.

[JerryM]

Mickdabass,

I have put too simple a case for sure ie amount spice in base determines spice at dish fry.

Ps for info I put all salt in base (0.5 tsp per portion, also use black salt 50:50)

Curryhell,

2:32 I think this shows the amount of mix going on the chef spoon.

Does Az use the same amount for each type of dish. I've always done this without thinking. I'm now thing it's wrong.

Fried,

Your comment puts me onto another "questioning" - amount of chilli powder. I'm now certain that the no3 madras I'm aiming for has in part that grainy texture you refer to. certainly would not want it created by mix pwdr for sure