Topic: My Madras Lesson

[Cory Ander]

You cant beat fresh base....A takeaway uses sooo much base theirs is constantly being made.....I can see a pattern coming on here....fresh,fresh,fresh is the way forward

Utter b*llocks, I'm afraid Emin!  BIRs generally make enough base to last that night!  BIRs DO NOT use FRESH, FRESH, FRESH! 

[emin-j]

You cant beat fresh base....A takeaway uses sooo much base theirs is constantly being made.....I can see a pattern coming on here....fresh,fresh,fresh is the way forward

Utter b*llocks, I'm afraid Emin!  BIRs generally make enough base to last that night!  BIRs DO NOT use FRESH, FRESH, FRESH! 

Exactly what I mean by fresh !! why don't BIR's make gallons and gallons and freeze it ? The base they use is fresh how the base is affected as the night goes on I don't know  But they are constantly preparing for the next base ( there's usually another one on the go )how can we all expect to produce BIR tasting Curry if your starting with base that's been in the freezer a few weeks or whatever  : have you not noticed how good the Curry is the first time you use a fresh base , I certainly have.

[chriswg]

I suspect as the night goes on, if they are busier than planned for the base will be watered down to stretch it a bit further. Hence the occasional poor result.

[Cory Ander]

If, what you mean by "fresh" is that it is not frozen, then I agree.  However, if what you mean by "fresh" is that BIRs generally use roasted and ground spices and curry bases cooked and used within 30 minutes, then I disagree!

And I disagree that a base tastes better the "fresher" it is!

[Cory Ander]

I suspect as the night goes on, if they are busier than planned for the base will be watered down to stretch it a bit further. Hence the occasional poor result.

I doubt it's watered down but, nevertheless, I suggest this might result in a GOOD result Chris! 

In my experience, poor curries are generally produced during less busy times when turnover is lower and the main chef is not present

[chriswg]

If that were true and it produced a GOOD curry, why wouldn't they all water down their bases more than they already do? It would help keep their costs down.

I've had bad curries at all times including when I know the head chef is in (I usually ask when I phone up).

[Cory Ander]

If that were true and it produced a GOOD curry, why wouldn't they all water down their bases more than they already do? It would help keep their costs down.

I've had bad curries at all times including when I know the head chef is in (I usually ask when I phone up).

Sorry Chris, I meant that "as the night goes on" might produce a better curry (rather than it being "watered down").

In my experience, best curries are generally produced (by ANY BIR) on Thursday, Friday and Saturday nights...their busiest nights and, presumably, when their head chef is present.

[chriswg]

Next time I cook a Madras I'll make one fresh and one using frozen base to see if there is any discernible difference. I imagine they will be very similar but my point earlier was that as there is little or no time saving using frozen base, I may as well make it fresh every time. It also means no more 3 - 4 hour base cooking sessions on a Saturday afternoon, and plenty of extra room in the freezer.

[chriswg]

In my experience, best curries are generally produced (by ANY BIR) on Thursday, Friday and Saturday nights...their busiest nights and, presumably, when their head chef is present.

Agreed.

[emin-j]

If, what you mean by "fresh" is that it is not frozen, then I agree.  However, if what you mean by "fresh" is that BIRs generally use roasted and ground spices and curry bases cooked and used within 30 minutes, then I disagree!

And I disagree that a base tastes better the "fresher" it is!

I mean fresh as in probably made that day .

< And I disagree that a base tastes better the "fresher" it is! >
When have you ever tasted anything that tastes as good frozen as it did when it was fresh other than Ice Cream !