Topic: Describe "The Taste"

[pete]

Yes, that does seem possible, something from the tandoor is getting in the base, somehow.
I was looking at some tandoor recipes and, it seems a commonplace thing, for a piece of onion to be stuck on the end of the meat skewers.
This stops the kebabs or tandoori chicken falling off into the bottom of the tandoor.
Maybe this cooked,juice laden onion ends up in the base?

[blade1212]

Sorry guys, but the constant exposure to spices has cooked your brains. I'll bite my k*ob if this has any bearing on BIRs

[Yellow Fingers]

Sorry guys, but the constant exposure to spices has cooked your brains. I'll bite my k*ob if this has any bearing on BIRs

I'm tempted to do a tour of my local curry houses until I find one that cooks the onions this way just so I can video your contortions.? I should be able to sell the vid and get a tandoor.?

Anyhow I didn't say that this was what they did, I just proposed the most plausible possible method out of some of the weird ideas we've had recently to get this smoky flavour inrto the curry. Personally I can't even relate to this smoky smell/flavour that some people are talking about. I think it takes us back to the 'describe the taste' thread. It's almost impossible to do. One persons' smoky might be another persons bitter for example! A weak example but you get the idea.

[DARTHPHALL]

Actually Blade if you let us video you bite your k**b off ( Yellow Fingers "lights ,Camera, Action !!)  we could sell it on ebay & buy our own Take-away from the proceeds
Blade you are crazier than a shit house rat !! ( RESPECT GOES OUT TO YOU ..... YOU BLOODY LUNATIC !!!). ;D ;D ;D


Just think Blade if you hang around your local Indian for a few hours your k**b may acquire the taste  ;D ;D ;D
Oh & order me a testicle Tindalloo while your there !! ( sorry in advance ...but i cant help myself)  ;D ;D
 
                         If its silliness... I'm your man..Regards yours Darth.... ;D ;D ;D

[pete]

Following the converstation I had with a chef, I bought the said Maggi packet chicken soup.
He said any extra chicken flavour came from this soup.
None was in the base though.
Here is a list of ingredients:-

wheat flour
iodised salt
skimmed milk
chicken meat
chicken fat
onions
natural identical chicken flavour (I really like that one!!)
flavour enhancers:- monosodium glutamate,diosodium inosinate & diosodium guanylate
spices:- turmeric,rosemary,bay leaves
traces of celery

This stuff sounds good enough to eat!
And it's surprising how many things we have actually ended up putting in our curry gravy anyhow.
(even celery!)
I won't be using it til next weekend, but will report back

Going back to the tandoor flavour debate
You will clearly get a tandoor flavour in your chicken tikka masala, as the chicken was cooked in the tandoor, but I don't get why it's in even the veg and dhall curries?
I mean, if we don't agree that something from the tandoor goes in the gravy, what else could be in it?
We don't have any other theories knocking about except for the black cardomons idea.
Is this a dead end?

[Yellow Fingers]

He said any extra chicken flavour came from this soup.

I can't imagine under what conditions 'extra' chicken flavour would be needed?

You will clearly get a tandoor flavour in your chicken tikka masala, as the chicken was cooked in the tandoor, but I don't get why it's in even the veg and dhall curries?

The only other idea I can think of is that perhaps some tikka marinade is fiercely fried at the start of making the final curry. I can't imagine it giving a smoky flavour, but who knows? Kris Dhillon suggests putting a teaspoon of tikka marinade in her madras recipe.

[Mark J]

Onion and garlic tarka is my vote for the taste, im going to try it out