Topic: Why is my curry base bitter?

[SnS]

see here

http://www.curry-recipes.co.uk/curry/index.php/topic,2491.msg21705.html#msg21705

[SnS]

Is this also true for their big stock pots?  Or is it also speculation?

No, it's not speculation Rai. Their large cooking pots are often aluminium and they certainly do not fuss about the possiblity of the metal "reacting" with tomatoes - or any other ingredient!

As I said previously, the pan material is extremely unlikely to be the cause of bitterness in any gravy (certainly not to an objectionable concentration).

If cooking tomatoes only, or a tomato based sauce, then yes perhaps a bitterness will occur, but not with the relatively small amounts used in most curry base gravies.

[Rai]

Their large cooking pots are often aluminium

How often is "often"?  How do you know that?  How many kitchens have you been in?  Have you polled them?  Or are you speculating? 

and they certainly do not fuss about the possiblity of the metal "reacting" with tomatoes - or any other ingredient!

Again, how do you know that?  Have you asked?  If so how many have you asked?  Or are you speculating? 

As I said previously, the pan material is extremely unlikely to be the cause of bitterness in any gravy (certainly not to an objectionable concentration).  If cooking tomatoes only, or a tomato based sauce, then yes perhaps a bitterness will occur, but not with the relatively small amounts used in most curry base gravies.

And on what bases do you say that?  Others report differently.  Have you studied it?  Or can you quote some research sources?  Or are you just speculating again?  ;D

Only pulling your leg, I know you really work for Stock-Pots-R-Us 

[Bobby Bhuna]

Rai, I think you should perhaps be more careful with your tone. I know you're just having some banter but a few of your posts come across borderline offensive. I have, in the past, found myself in a  similar position but soon realised that I got on far better when I got to know members a little better, rather than running the risk of needlessly irritating and offending them.

I hope I'm not overstepping my mark

[SnS]

How often is "often"?  How do you know that?  How many kitchens have you been in?  Have you polled them?  Or are you speculating?

1) More than rarely and less than always.
2) Because I speak English and it says so in the dictionary.
3) More than a few, less than many.
4) Yep, I polled all 8500 Indian restaurants in UK. We still ain't having a referendum.
5) I never speculate, I'm an Engineer.

Again, how do you know that?  Have you asked?  If so how many have you asked?  Or are you speculating?

1) I've never met a fussy Indian chef - have you?
2) If you ask an Indian Chef "hello, are you fussy?", it tends to confuse him.
3) See 2 above, but in the past I have confused a few.
4) I never speculate, I'm an Engineer.

And on what bases do you say that?  Others report differently.  Have you studied it?  Or can you quote some research sources?  Or are you just speculating again?

1) Are you referring to curry "bases" or did you mean "basis"?
2) When "others" enter into this debate we'll listen to their views (or is that speculation?).
3) I did a degree in "Aluminium Pots and Pans" but failed the oral.
4) http://www.buycatering.com/catering-equipment-prod307-aluminium-cook-pot---casserole-pan-20--.html
5) I never speculate, I'm an Engineer ... again!

SnS  ;D

[adriandavidb]

This thread has progressed to page 4 now, but please note that I've attempted to answer some of the questions at the bottom of page three!

[adriandavidb]

it's also worth mentioning that the bitterness in some of my batches of base does not seem to be passed on to the finished curries, which I guess makes the whole thing irrelevant!

I don't think this is because the bitter flavours are masked by the other, more dominant, flavours in the finished curry; but rather because the final high temp cooking process drives off any remaining volatile and bitter componants remaining in the base.

[Chris303]

Is this also true for their big stock pots?  Or is it also speculation?

No, it's not speculation Rai. Their large cooking pots are often aluminium and they certainly do not fuss about the possiblity of the metal "reacting" with tomatoes - or any other ingredient!

As I said previously, the pan material is extremely unlikely to be the cause of bitterness in any gravy (certainly not to an objectionable concentration).

If cooking tomatoes only, or a tomato based sauce, then yes perhaps a bitterness will occur, but not with the relatively small amounts used in most curry base gravies.

It is also worth noting that reactive aluminium cookware is banned in the UK as well as many other european countries. The aluminium cookware sold here is dipped in some sort of acid which changes the molecular structure - In some sort of electron stabilisation thingy (Chemistry from school is only just fresh in my head)

[SnS]

Hard Oxide Aluminium

This is a recent development overcoming the disadvantages of plain aluminium which has a soft surface that can be corroded by food acids. The dark grey or black surface of hard oxide aliminium pans is formed by placing the completed aluminium pan in an electro-chemical solution and subjecting it to an electric current. This process changes the molecular structure of the metal and gives a surface which is very hard, impervious to food acids, will not oxidise or corrode and is stick-resistant whilst the pan itself retains the even heating and heat conductivity of aluminium. The hard oxide surface is harder than steel.

 ;D

[George]

George, if you strongly doubt its the length of time of cooking the onions, what else do you suggest it could be?

I'm no expert of the science of onions or bitterness but my guess is that the cooking time is not a factor, whether it be 20 mins or 2 hrs. If the onions are acidic (if that's what bitterness is) then the acid needs to be removed or neutralised, e.g. by adding a bit of bicarb of soda. I have no idea where any other bitterness could come from in a base sauce.

Regards
George