Topic: When Curries Go Wrong

[Madrasandy]

MM just ignore the trolls, they pop across occasionally when they feel brave enough , they soon disappear again to share any info with their leader. 

[George]

I think as Andy and Sverige have said, the onions even after over 3 hours in this case were undercooked.

Where an earth do you get this from? 3 hours? You're kidding right?

And what makes you think the base was at fault?

More often than not things go wrong at the final dish cooking stage, not the base gravy. Base gravy is just a lightly spiced onion soup. And there's no way jose that onions should be undercooked after 3 hours.

[moderated - personal insult]. You are of course, highly likely to be correct. Anything else doesn't make common sense. I've never cooked onions for much longer than 40 minutes and the base sauce always tastes far too good for the onions or anything else to be undercooked. Until this forum is cleared of people who don't like to hear alternative points of view, then it will continue going round in circles and getting nowhere.

[Madrasandy]

spiceyokooko - just ignore the trolls like Madrasandy. Until this forum is cleared of people who don't like to hear alternative points of view, then it will continue going round in circles and getting nowhere.

Classic George [moderated]
MM never originally stated how long he had cooked his onions, he described what was wrong  and I suggested recooking the base gently as this can help the flavour develop (as per restaurant kitchen), he asked for advice , I gave him advice , end of 

[Nick D]

I never cook my base for more than 50 mins and the onion are always cooked.
I only make a small qty of base using roughly 500g onions made fresh weekly.
A restaurant chef once told me whilst looking at a medium sized saucepan "you only need  to boil for 45mins or until you can cut the onions with a chef spoon".
The only time I found was getting a nasty sort of bitter taste was when I was using green pepper.

Nick.

[Zed666]

Is your garlic/ginger pre-minced store bought kind?.....I find this, especially the garlic can add a weird bitter taste to currys if the jars ar'nt so fresh

[Gav Iscon]

Is your garlic/ginger pre-minced store bought kind?.....I find this, especially the garlic can add a weird bitter taste to currys if the jars ar'nt so fresh

For me I use fresh but have the frozen blocks of each as a back up. The jar stuff annoys me for starters when it spits all over the kitchen

[Zed666]

Yea, I've never had any issues with homemade minced g/g but had a long battle with identifying where a weird taste was coming from a long time back....turned out to be the store bought minced garlic with all its preservatives.

[curryhell]

I must admit to having a jar of the commercial stuff in the fridge as a back up.  But i would certainly not use it for cooking curries .  Comes in handy when small quantities are required though, like when prepping keema kebab mince, samosa filling or onion bhajis when i haven't got any fresh.
Like Gav I now have the frozen garlic and ginger blocks in the freezer.  As there's no preservative i use these all the time for convenience, just mixing up the desired ratio of each, covering any left overs with oil and keeping in the fridge.  I think it was Chewy who first posted about these quite some time ago.