Topic: Why we cannot produce that missing taste ?

[Curry King]

I havnt seen it in a restaurant but have no reason to belive what i was shown\told isnt exactly what would take place.  I know poeple are sceptical of all chefs but I trust the guy that I know.

[George]

I don't believe anyone has seen the whole base sauce preparation actually done in a real restaurant. But if anyone has please speak up!

I'd go further...assuming the chef is not a magician, you'd need to be sure:
- all the ingredients were pure, e.g. m.s.g. not added in with sugar or something before you arrived for the demo,
- that the chef didn't leave out something like chicken jelly while you were there, only to add it the moment you were gone, and
- the actual batch of sauce you saw made from raw ingredients was used in a few dozen curries served or handed over to customers while you were there, including a test sample of a finished curry for you to eat, which you could verify was spot on for 'that taste'.

[ghanna]

Dear Keith
On your reply no:68 of yesterday you said that you love the recipe for the Proper French Chicken Stock ,her it is :
2 kilogram ?stewing chicken or hen
4 chicken necks
4 chicken feet
1 kilogram onions
500g celery stalks
500g carrots
500g turnip
500g parsnip
A whole punch of thyme
A whole punch of parsley
Half a punch of dill
10 bay leaves
1 star anise
3 blades of mace
A handfull of black pepper corns
Salt

Cut the chicken, and all the other vegtables ?into small pieces
Put in ?a stock pot
Add water to cover .
Bring to the boil
Cover the pot slightly and simmer for at least 4 hours , add more water if it is evaporated but not really a lot of ?water.
Strain the liquid and through away every thing else
That is it.
Actually ?the taste and the depth that this chicken stock or Jelly gives to any kind of food is UN-believable .Try it and you will know what i mean .

After it is finished cooking , try your ?best to cool it as quickly as you can , this is what i do ,after i strain every thing away ?i put the pot over another pot which is full of iced water.
Please refrigerated as soon as it cools down ,don't leave it out side in the kitchen ,it is very dangerous staff.
Next morning you will find a layer of chicken fat on top of the stock , discard it or cook with it , it is up to you.

I hope that you are going to try it .
Enjoy it.
I hope i helped
Thanks
ghanna

[ghanna]

Hi ,Pete
I send you a personal message but it came back ,i don't know why .
Could you please tell me why? did you deleted the chicken jelly recipe from your thread.
Thank you in advance
ghanna

[adamski]

"Say I'm I'm a curry house manager and I get a phone call asking whether there is chicken stock in the veggie curries. Now what would I say, given that my livelihood and that of the 70,000 other employees in this trade, depends on the continued sale of curries. I'm going to lie through my teeth aren't I."

Sorry but I disagree with this statement, 70,000 plus people are now liars and law breakers. I don't believe that every chef/owner/worker in indian establishments are pulling the wool over our eyes and telling us lies. There are alot of very nice and decent people running these places and they have no reason to do this. I find this sort of genealisation very narrow minded.

He admitted that some places may do this, but most would not, including his.

There is no way on this earth that all these people are hiding what amounts to a bigger secret than hanger 18.

Q sun headline "CURRY CON", "CONDALLOO"

I agree with the guy that said it's in the smell, the smell that you smell when walking past a take-away BEFORE it's opened for business is the cooking of the base sauce and THAT is the key to it all, it's a very pungent and instantly recognisable smell that everyone knows there must be a curry house near!

Smell the coffee (curry) and get real.

[ghanna]

Hi,? George, Pete ,yellowfingers
A very few people saw how the curry gravy been made .
The only problem that after they see it , they don't want to talk about it .If they did talk it is not always in details.
Why ? No idea.
Thanks
ghanna

[joe2]

You'd have to see the base being made for the big pot and see it all going in and then being cooked to know the truth.

For them to show anyone in a set up demo, the actual ingredients for the base which they use for the customers - they'ed have to be bonkers. 

They'd think - 'Ok, I show you and then your going to stop coming here and paying ?8 a go for your curry and rice......

But we still have to find out somehow........

[ghanna]

Hi, Joe2
I fully agree with you.
Thanks
ghanna

[pete]

I thought that the curry gravy pot, on the cooker, was what it was made in.
It's not.
The pot it is made in, is about the size of half a dustbin.
Apparently it takes two people to lift, when it is full.
It needs one and a half sacks of onions to make the gravy.
That's the really big bags which come up to above your knee!
I have never seen this pot yet but was told of it today.
The pot you see on the stove is filled from the big one.
I suppose it makes sense, those pots on the stove, would never last a busy evening.

[ghanna]

Hi,Pete
Thank you
I tried again and it is fine
thanks
ghanna