Topic: Ok I've given up

[Mikka1]

Yesterday I was cooking some beef for lunch. Sadly there wasn't much in the way of juices from this joint, no fat at all frankly. I didn't have any tinned stuff either so I cut it up when cool and saved it.

I had a little Indian stuff and have to say I have NO IDEA what they put in my food and have frankly given up on this for some time. It's an additive in my Vindaloo. It's clear as day, blood red and not part of the sauce in general. I can taste perhaps several things in this sauce but it would take me another 5 years to crack it because its sooooo complex a taste, yet so familiar too.

I noticed it much more after scoffing a slice of beef. I guess it cleared my palette a little perhaps? Anyway if its a secret let it stay a secret for a while longer. Tired of stressing out on it. Restaurants wouldn't empty if people KNEW what the process was. Far from it. You only have to look at Italian, Spanish and Chinese food to know that.  :

[Cory Ander]

Sadly there wasn't much in the way of juices from this joint, no fat at all frankly. I didn't have any tinned stuff either so I cut it up when cool and saved it

Didn't have any tinned what Mikka?  Beef?  Juice?  Fat? 

I had a little Indian stuff

A little Indian what stuff? 

I have NO IDEA what they put in my food

Well, what was the "stuff"?

It's an additive in my Vindaloo

So the "Indian stuff" was a vindaloo?  And you don't know what they put in it?  But it's to do with the beef/juice/fat that you did or didn't have? 

It's clear as day, blood red

So what is it then? 

and not part of the sauce in general

What's it part of then Mikka? 

I can taste perhaps several things in this sauce

But it's not part of the sauce? 

but it would take me another 5 years to crack it because its sooooo complex a taste, yet so familiar too

Maybe it's beef blood? 

I noticed it much more after scoffing a slice of beef. I guess it cleared my palette a little perhaps?

Maybe like a sorbet?  :

Anyway if its a secret let it stay a secret for a while longer

Yes, let the bleeding thing lie!  ;D

Tired of stressing out on it

Me too!  :

Restaurants wouldn't empty if people KNEW what the process was. Far from it. You only have to look at Italian, Spanish and Chinese food to know that.  :

Nope, I have absolutely NO idea what you're talking about!    Does anyone?  Or is it just me? 

[Panpot]

Mikka perhaps you had too much of that other red stuff while you were cooking. Like CA I am not sure what you are getting at here.

[Unclebuck]

yeah man, what are you going on about?

[Mikka1]

Just me having a rant at myself  :

I meant that having some beef sort of cleaned my palette so I could taste more what was in the vindaloo sauce which is amazing. Erm.. Gravy was missing from beef. The beef only offered up tanned stock when I was making pan gravy. Didn't smell good as a whole really that beef to be honest. 

The stuff (red sauce) as explained leaks from the food then solidifies. It's completely separate from the brown sauce in my food. At least that's how it seems? Firstly it comes in puddles of oil then when it cools that separation stays the same. Red and Brown in one bowl. I keep meaning to take pictures. I've never seen this back home at all.....

That's what makes me think that the red spicy sauce/oil is added to the already cooking marinade/stock.

And I have no idea what is in it? 


Although it tastes familiar. 


And its driving me nuts.  :

I just think restaurants should be a little more open about ingredients and practices. There are some good sites around where chefs do spill beans but going back to the book that PP has....

If there weren't guarded cooking secrets PP would be allowed to divulge no?

Right I hope that explains it all  ;D

Off to get a headache pill and study Vindaloo pastes, textures and practices. To be honest I've not added one to a base sauce at all, either in marinade or otherwise. It's the vinegar that gets me. I hardly ever taste vinegar in my Vindaloo yet all recipes have it.

And again I hope that explains it all........  ;D

 

[Cory Ander]

Right I hope that explains it all  ;D

Errrrr....not really Mikka 

Why not go and take that photo and post it Mikka..leaving the roast beef/pan gravy/fat/vinegar, etc, out?

Mikka, with respect, you now seem to have generated umpteen threads on this "missing ingredient"...if that's what you're on about, is it?.  If so, can you keep it to the one thread perhaps?  I think it might make more sense? 

Ranting at oneself is really for in front of mirrors Mikka.......

PS:  If "red stuff" is "leaking" from your "vindaloo sauce" and "solidifying", it is no doubt ghee (or highly abused oil...by which I mean contaminated with impurities such as water)

[Mikka1]

No worries CA.
I'll shut up for a bit LOL!  ;D

Ranting at oneself is really for in front of mirrors Mikka.......

[JerryM]

Mikka,

it could be chilli sauce given what u say on it being familiar but having lot's of variety in the taste.

it could also just be the surplus oil. for a long time i felt there was no solidifying fat in a curry - only oil as putting left over curry in the fridge never caused it to solidify (like meat fat does).  the ashoka base sorted this out for me. the oil had some marg in it (or even ghee). this causes it to have a bit more body than just oil.

[joshallen2k]

I wonder if Mikka is one of those board spamming bots.

Maybe its the new software version that insert random relevant keywords, like "vindaloo", "missing ingredient", and "sagwalla"

[emin-j]

   ;D