Topic: Why we cannot produce that missing taste ?

[George]

Ghanna

Many thanks indeed for reporting your latest discovery. You come up with some real gems, although I can't say I've ever noticed anything particularly off-putting myself about the smell of fresh or frozen chicken, when cooking.

Regards
George

[ghanna]

Dear George
you are right .i didnot notice this spelling mistake
thank you for pointing this to me
it is correct  now
please have another look.
sorry for this mistake
thanks
ghanna

[Mark J]

Folks, I strongly suggest to all of you that you cook the curry in advance, even freeze it and then ust microwave it when ready to eat it. That way you do away with the 'Ive just cooked it' feeling and when I did this the result was a 100% perfect restaurant curry with the missing taste.

And while we are on the subject, to my mind the missing taste is a rich,earthy deep spicy taste, the restaurants smell of it and if you burp after having a restaurant curry it strongly repeats (sorry for the graphic detail  ;D)

[pete]

Folks, I strongly suggest to all of you that you cook the curry in advance, even freeze it and then ust microwave it when ready to eat it. That way you do away with the 'Ive just cooked it' feeling and when I did this the result was a 100% perfect restaurant curry with the missing taste.

I totally agree with Mark.
Cooking the curry really spoils eating the curry
Microwaving at a later time is the best way

[Keith]

I agree . ,but do you freeze the curry with the chicken/meat or cook and add to the reheated sauce ?
Also which base sauce do you use ? Ive been using the bruce edwards one but the 600ml oil one(petes i think ) looks a lot simpler.

[pete]

I agree . ,but do you freeze the curry with the chicken/meat or cook and add to the reheated sauce ?

I freeze the completed curry.

[Mark J]

I freeze the completed curry.

Me to, I am currently using Bruce Edwards base but I think petes 600ml oil one is the best, I would add a carrot, stick of celery and coriander stalks to it, Ive never tried chickpeas in a base but Id be tempted to give them a go as well.

[ghanna]

Hi ,all
I agree Pete gravy is one of the best.
Thanks
ghanna

[Mark J]

I cooked a Dhansak for tea last night, cooked it at about about 16:30 then popped it in a casserole dish, reheated it for tea at 19:30 to make sure I had got rid of the smell from my nostrils, its was great and me and the missus wolfed the lot down. The more and more I think about this the more I think if you cook a curry and serve it straight from the pan you will never be able to replicate the taste.

[pete]

The more and more I think about this the more I think if you cook a curry and serve it straight from the pan you will never be able to replicate the taste.

I think you are right.
I have had made some very good curries, but not noticed they were good, until I have eaten the left overs later on