Topic: Got an invite to my local resturant kitchen!

[JerryM]

KC,

cooking went very well last night with the base. i did not close the last 5%. it did give some food for thought.

the curries using the KC base and KC spice mix were as good as i make. i could not detect the celery so i'm afraid it's not on my base "essential's" list.

i made 4 off madras curry sauces. pic is your base and your spice mix

1) using LB spice mix & KC base
2) using KC spice mix & KC base
3) using KC spice mix & CRO2 base
4) using Basaar spice mix & KC base

madras sauce spec: 2 tbsp reclaim oil, 1 tbsp garlic/ginger paste (4:1), 2 tbsp tom puree in water, 2 tsp spice mix, 300ml base to produce 200ml finished sauce.

Observations:
1) i don' know if 2tsp of spice mix is enough for the KC spice. i used 4 tsp in the no base madras and felt this had better taste (but lumpy onion - previous comments).
2) i added 1/4 tsp of salt to Basaar curry and it tasted much better (more like BIR).
3) the CR02 base had slight edge due to the fragrant spice (but down to personal preference)

Conclusions:
1) this has confirmed to me an existing belief - once a base exceeds a certain threshold then it has no further part in delivering the last 5%. this base clearly exceeds the threshold by far.
2) salt seems to have a bigger impact on the delivering the BIR taste than i would have thought and i need to work on this.
3) i'm no longer sure how much spice is needed in a 1 portion 200ml curry. to press i've used 2 tsp. 3 or even 4 may be better.

[Bobby Bhuna]

That sauce looks great! ;D

Now all you need are some toast soldiers!

(does anyone else do that?)

[kid curry]

Your exactly right, the chef said the amount of salt is a big factor in the taste.

Do you think i should be adding fresh corriander in the base?

Jerry what spice mix would you use with the base?

Should i post my mix and base in the right places or will someone move them?

[Jeera]

That sauce looks great! ;D

Sure does...that is the kind of consistency I love from a BIR Bhunna.

[JerryM]

i'm now pretty sure that not only does the salt play a part but it's essential to leave the cooked curry for a few mins before eating - the taste changes and i'm convinced it's something to do with the salt (i'm using 1/4 tsp per 200ml potion).

up until this weekend i'd have said yes to the fresh coriander. the rajver base got me into using the coriander stalk (i chop the leaves and put in the freezer and use from frozen after the base has gone in at the curry frying stage). i'd even started putting it into the saffron. i now don't think it's a big factor.

best spice mix i used with the KC base is DD's (Derek Dansak's). i've tried BE, LB and Basaar. funny though i don't know if i've got a rogue batch of the LB but the smoked paprika is overpowering at the mo and thinking of removing it. up until recent it's been spot on. i also like the kushi spice mix but had none made to try (it's spot on in Admin's Jalfrezi).

Yes i would post in the right places - create new posts - they deserve etching in stone.

bases: http://www.curry-recipes.co.uk/curry/index.php?board=2.0
spice mixes: http://www.curry-recipes.co.uk/curry/index.php?board=28.0

i'm still left pondering where the last 5% is though. i'm beginning to think it does not exist in reality only in my mind.

[Secret Santa]

i'm now pretty sure that not only does the salt play a part but it's essential to leave the cooked curry for a few mins before eating - the taste changes and i'm convinced it's something to do with the salt (i'm using 1/4 tsp per 200ml potion).

Hmmm! This is entering into twighlight zone territory.

I doubt that a curry made at a BIR will taste any different form the time it leaves the pan to, what, an hour after?

[Secret Santa]

but the smoked paprika is overpowering at the mo and thinking of removing it. up until recent it's been spot on.

I'd be willing to bet that the average high street BIR wouldn't know smoked paprika if it got up and did a pole dance infront of them! As an experimental home spice, fine, but as a regular BIR ingredient, NO!   ;D

[JerryM]

Secret Santa,

i know i had to pinch myself. i've not put salt in at the frying stage really before. so maybe others banked the difference before noticing. the taste changes within 5 mins - it sort of more fully blends the spices together and thickens the sauce. in a nutshell the sauce becomes more rounded.

[JerryM]

Secret Santa,

agree totally on the smoked paprika - i put it in initially as a fix to get a smokier curry - either i've botched on the last batch and put too much in or my curries don't need it anymore. i'm hopeful of the latter.

[billycat]

cant believe you posted this jerry

i just cooked a madras using currytasters base which i think is awesome

also using BE mix powder

only for some reason i put the salt in the frying stage just after i fried off some onion ginger and garlic

what a difference

i would say it certainly closes up on at least some of this elusive 5%

Mark