Topic: New Base Gravy from visit to Saffron

[vmixture]

Hi sns,

You are right the photo was literally straight after the blending. The oil did rise to the top after simmering, however as i have had to freeze 3/4 of the sauce its all been stirred back in. Hopefully a quick 15 minute simmer and it will reappear. Couldnt find any water bottles to freeze it in (although I love this idea as 1ltr bottles are the perfect size for a meal for 4) so i simply dipped a 1 ltr jug into the pan and scooped it into freezer bags. Bit messy but it got the job done.

[Chris303]

I just freeze 250ml portions in freezer bags.

[SnS]

To freeze the gravy, I use all those old plastic takeaway dishes. Perfect size for 2 curries as they will hold 400 ml (2 x 200 ml gravy) .... and of course they're easy to stack in the freezer.

SnS  ;D

[Chris303]

metal take away are not microwavable for defrosting tho

[Cory Ander]

I think he said the plastic ones Chris

[Chris303]

my bad.... apologies  ;D

[SnS]

I think he said the plastic ones Chris

Yep .. I did say plastic. Plastic is best.

However ......
I've actually been reheating takeaways in (ALUMINIUM) foil dishes in the microwave for years ... without arching or sparking. 

All my chinese takeaways go straight into the microwave as soon as I get home and the food zapped before I even open the lids (not the Chilli beef though).
This astounds many people, but try it. It is usually okay.  :

The outside of the foil dish must be clean and dry otherwise it will spark.

I think arching/sparking is caused by impurities on or within the aluminium foil.

Nevertheless over 95% of containers I've zapped have been okay. If it does cause arching simply remove it.

SnS  ;D

[Rai]

Provided metal isnt touching metal you are ok I think?

[vmixture]

What takes 2 days to make and is gone in less than 5 minutes?  ;D

Post moved to Jalfrezi thread here!  http://www.curry-recipes.co.uk/curry/index.php/topic,2326.msg21553.html#msg21553

[christo]

Hi Sns

Just made your curry base and a Chicken Madras (from your madras recipe). I have tried several of the bases here, but this is the best so far for me. many thanks!
Looking forward to trying the base with some other recipes now.

kind regards
Christo