Topic: Surry curry club

[Curry King]

This is quite interesting, I found this site http://www.surreycurryclub.co.uk/ while browsing.

If you look how many restaurants have signed up to it and abide by their policys concerning food standards.  Wouldn't being a member of this mean that they wouldn't be able to get away with a lot of the stuff people were concerned about, as in reusing oil over and over, chicken jellly etc...??  Surley if they have the "taste" it would mean its not achieved using "dodgy" methods.

There's also a recipe section but its under construction.

[thomashenry]

This is quite interesting, I found this site http://www.surreycurryclub.co.uk/ while browsing.

If you look how many restaurants have signed up to it and abide by their policys concerning food standards.? Wouldn't being a member of this mean that they wouldn't be able to get away with a lot of the stuff people were concerned about, as in reusing oil over and over, chicken jellly etc... Surley if they have the "taste" it would mean its not achieved using "dodgy" methods.

This is in agreement with my findings. I've been making BIR attempt curries literally every night now for 3 weeks. In that time, I've hit nirvana twice. One time was with re-used oil, one was not. The last 4 I've made have been with reused oil, and they have not had 'the taste'.

I've never used chicken jelly. Howver, I've never had a leftover takeaway firm up at all in the fridge. to me this indicates no jelly (and no ghee of course, but we all know this).

Getting 'the taste' is a matter of using the correct amount of spice, and the right cooking technique. I think it's quite a delicate balance. I've re-traced the exact procedure that got me 'the taste', and not got it.

[pete]

I've never used chicken jelly. Howver, I've never had a leftover takeaway firm up at all in the fridge. to me this indicates no jelly (and no ghee of course, but we all know this).

There isn't enough jelly in a portion to make it "firm up".
Probably less than a tablespoons worth!
The curries I made at home using jelly didn't set when cold either.
If you make the jelly, you will recognise it's smell and taste.
When you next buy a curry, you will know if it is in there.
It is very distinctive.
If you are making chicken curries anyhow, then there is little reason (short of curiousity) to do it.
However the vegetable curries I make showed a marked change with thae addition of the infamous jelly.

[curryqueen]

This may be of interest to you!

Pat Chapman who lives in Haslemere in Surrey only a few miles from Guildford where this forum is "The Surrey Curry Club"  is based, was furious that they had used the "curry club" name with reference to his own "curry club".  I think that he tried to stop them using the name but failed.  He was fuming apparently!

[DARTHPHALL]

I`ve sent them an e-mail asking for them to post take-away style recipes & a FAQ on curry techniques & spices etc etc to be answered by a take-away chef , you never know  ;D

[Mark J]

I reckon resuing the oil isnt the key to the taste, Ive watched my local takeaway about 6 times now which has an open plan kitchen and he has never done it

[DARTHPHALL]

I agree in not re-using oil.
But whats this fish doing in my bed   ;D ;D ;D ;D