Coconut milk in a Madras!

[JerryM]

what qualities does it add to the Madras? I just figure that if you can't detect it, couldn't it be omitted?

i can't comment on madras - i would not put it in this dish (conscious just a little while ago i would not put lemon juice - of course i now know it was lemon dressing i needed not juice)

when i've used it (coconut milk) - it adds a smoothness and bit more body to the dish - more delux.

the trouble is for me is that it's quite expensive and i can't see BIR's using it so librally as they do in the malik video. i initially thought it was cream and then milk (i've only seen it being dispensed from 1 litre carton not a tin).

does anyone have any ideas. i must admit like Mikka says it's getting too close to fusion.

[Derek Dansak]

Hi all, i have hunted high and low for lemon dressing but no joy. where can i buy some. is it in the salad dressing sections of supermarkets?

[joshallen2k]

i would not put lemon juice - of course i now know it was lemon dressing i needed not juice)

What is the difference between lemon juice and dressing anyway?

Never heard of dressing.

[PaulP]

Hi Josh,

I think this is the type of stuff

http://www.chefs-larder.co.uk/catalog/productinformation.aspx?code=97521&categoryName=305195&CSUrl=http%3A%2F%2Fwww.chefs-larder.co.uk%2Fcatalog%2Fsearchsite.aspx%3FcategoryName%3D305195

Paul.

[Cory Ander]

So, in essence, it's....errrrr...bottled lemon juice plus artificial colouring? 

[joshallen2k]

So bottled lemon juice and lemon dressing are one and the same?

[Mikka1]

Jerry says it tastes sweet too. It must add something I'm sure. Still not seen that here...

[Willyeckerslike]

The KTC bottled lemon "juice" not dressing, same thing me thinks (which I have seen used in a local TA) is available in Morrisons for around 50 pence here in Doncaster.

[Bobby Bhuna]

So, in essence, it's....errrrr...bottled lemon juice plus artificial colouring? 

I've always used this. It's not like Jif Lemon, it's thinner, weaker and sweeter. Sorry for chatting off topic.

[Secret Santa]

If you can't taste it, what qualities does it add to the Madras? I just figure that if you can't detect it, couldn't it be omitted?

Ahh, I was waiting for someone to say that!

I could give the example of using anchovies in certain sauces as giving the same effect, i.e. they're there, you know because you cooked it that they're there, and if you do it just right you can't really tell that it's anchovy you've added, but it improves the flavour of the dish. There are other examples too.

All I can say is that it 'rounds' the dish out in a way that, again in my opinion, improves it.