Topic: Vinegar taste??

[Ekram_123]

Hi all I?m a bit puzzled at why my gravey has developed a slight vinegar taste on day 2!! Can anyone recommend how to fix this I make large quantities every other day

My recipe is
1 10L bucket of onions filled to the top
4 large carrots
1 red and green pepper
Daniya stalks
1 can of tomato
1 chef spoon ginger
1 chef spoon garlic
2 chef spoon mix powder
1 liter of veg oil
2 chef spoon of salt
1 coconut block


Any ideas as to how to fix this problem the gravey always gets stored in the fridge at around 3c


Thanks for any help

[Peripatetic Phil]

Can't help with that one I'm afraid, Ekram.  Nothing in your recipe or in your storage r

[Secret Santa]

Adding to what Phil said, I'd say one of your ingredients was off. Or are you using a different pot maybe? Has someone possibly thrown some alcohol in the sauce, left over wine maybe? That will ferment to vinegar. I don't know what the mechanism would be to create the vinegar taste but maybe the coconut block was rancid? I'd definitely guess that the crux of the matter is contamination of some sort though.

[livo]

"Every other day" suggests that you are making a batch every second day.  The first question is whether it was ok on day 1? Having actually made vinegar I can tell you it takes weeks for ethanol to turn to acetic acid at room temperature, so for it to occur overnight in a fridge is doubtful.  As already asked, is this the first time?

In my mind the most likely suspect would be the tinned tomatoes.

[Ekram_123]

Issue found! Temp of fridge is at 15c well that?s 2 10l buckets of base down the pan. 🤦🏽🤦🏽

[Garp]

Wow! Your fridge is warmer than most of Scotland 

[livo]

Are you sure this happened overnight? You made Base Gravy one day and then the next day it was tasting like vinegar.  At 15'C it is possible that some bacterial growth may have occurred (remote chance but possible). As you would be re-cooking the gravy in curry at high temperatures, this would hardly have been an issue. 

It is highly unlikely any fermentation and then vinegar conversion occurred in such a short space of time.

If this occurred overnight, I would still be looking at spoiled ingredients.  Of course you'll need to fix your fridge but I would doubt that this was the cause of your problem.

[Ekram_123]

This is a first. well Iv just chopped a bucket of onions and I think I will be making it fresh every day now. Looking to get fridge moved far away as possible from the tandoor in the heat I don?t think it?s helping thanks all

[George]

I make large quantities every other day

Is the base sauce for a restaurant?

[Ekram_123]

I make large quantities every other day

Is the base sauce for a restaurant?

Yes