Topic: So Where's the Stock?

[Cory Ander]

Why is it that hardly anyone ever mentions BIRs using stock?

They must generate loads of flavoursome stock from all the vegetables and meats that they pre-cook.  Surely they don't just throw it all away?

I'd be amazed if, as with most other restaurants and types of cooking, they didn't put it to good use, either in the curry base, or the final curries, or both.  Maybe this is how they get such wonderful depth of flavour to their curries?

Has anyone actually SEEN BIRs using stock?

[chipfryer]

Hi Cory Ander.

After smelling the water that was left over from precooking some beef, mainly cinnamon in aroma I'd be very tempted to use that instead of stock frankly. My stomach as aching with hunger with that aroma. Truly blessed to the soul  ;D

Why is it that hardly anyone ever mentions BIRs using stock?

They must generate loads of flavoursome stock from all the vegetables and meats that they pre-cook.  Surely they don't just throw it all away?

I'd be amazed if, as with most other restaurants and types of cooking, they didn't put it to good use, either in the curry base, or the final curries, or both.  Maybe this is how they get such wonderful depth of flavour to their curries?

Has anyone actually SEEN BIRs using stock?

[Secret Santa]

Pat Chapman in one of his books said that he watched them throw the chicken cooking stock away, he said he couldn't believe it.

[chipfryer]

Hi Santa. Could you imagine any cook throwing stock away? Never seen that myself either. I did mine however and when I did thought what a jerk I was for doing it. It really did smell soooooooooooooooo good!  ;D

Pat Chapman in one of his books said that he watched them throw the chicken cooking stock away, he said he couldn't believe it.

[brum_57]

chuck the stock away - never :O If I have any spare I use it to thin out the base sauce.

Kev.

[Secret Santa]

The problem is that no one who has sen the inside of a BIR kitchen has ever reported seeing a pot of stock on the cooker, so if they are using it, it must be going into the base sauce. Of course then there's the argument that the base sauces are always veggie so that the vegetable curries don't give the vegetarians a nasty surprise. A bit of a conundrum eh?

[haldi]

Absolutely crazy,I know
But I have watched chicken being precooked in a large pot full of water
And the water was chucked
I don't like telling things I was told in confidence, but it's been a good while since the demo, so I suppose there is no harm:-

Pre cooked chicken

1 ?five litre emulsion sized container? of cut bite sized raw chicken
? full water in a 14 inch high saucepan
1 chefs spoon turmeric
1 inch deep of fresh ktc oil (about a litre)
3 ladles of garlic ginger puree
2 ladles tomato puree
1 chefs spoon spice mix
10 green cardamoms
1 ladle of curry gravy

Bring the water to the boil and add the turmeric
Boil for ten minutes until it darkens in colour
Carefully add the chicken and boil for about 25 minutes
Strain and chuck the water away (surprising)
Heat the oil for a couple of minutes and add the garlic ginger
Cook for five minutes
Add the tomato puree, spice mix, and cardamoms
Keep stirring and reduce for ten minutes
Add the pre boiled chicken and coat in the spiced sauce
Cook for ten minutes, stirring now and then
Put into plastic container
Wait to cool then put into the fridge

At this place there was no chicken stock used for adding to final curries

[Secret Santa]

You have to wonder why they boil the chicken to death. I think i'd just do the second part and perhaps cook for a bit longer, that way the chicken flavour is retained.

[haldi]

You have to wonder why they boil the chicken to death. I think i'd just do the second part and perhaps cook for a bit longer, that way the chicken flavour is retained.

It makes the chicken very soft, when done this way
You've got to bear in mind that it will be reheated too
That will dry it out a bit

[smokey69]

I personally would save stock from pre boiling any meats/veg etc, bag it and freeze it. use it to boil rice up with for biryani's/pulao etc. along with a bit of tumeric stock will just spruce up boiled rice. you've also got an excellent gravy base for your sunday dinner too!!
Cleggy