The following are my thoughts on MDB MKI, specifically addressing dud batches. How they can happen and how to prevent them. In this context a dud is a batch of the base gravy that yields average curries, unless further additions are made during the pan-cooking stage. Basically, something has gone wrong. Unsurprisingly, most of this concerns making the Ackni stock. I will be retracting at least one misleading suggestion I have made in the past on this. My blurb is based on the results of making 3 recent batches of MBD MKI base gravy, all 10/10. There will be a fair amount of repetition of what we already know, but perhaps some new things to consider. At some point soon I expect someone will say, hang on, aren't you suggesting alteration of Mick's Ackni stock recipe? The answer to this is no. I am simply adjusting the recipe to account for an identified flaw in my approach. This may (or may not) account for others inability to get this recipe right. It's not complicated. It should really have been obvious to me much sooner. By way of an introduction, here are a few notes I made over the lasts few months. This is a short post. The next will be longer.
Almost all known spices contain essential (volatile) oils. It is these that define each individual spice's aroma.
For the Ackni stock the cassia is the spice with the highest volatility.
Commercially produced cassia is extracted via dual-phase (oil/water) steam distillation. A closed system.
Making the Ackni stock (boiling whole spices in a pan with the lid on) is also a form of distillation, albeit crude. An open system.
The lowest output on my gas hob does not allow me to simmer the Ackni stock. The liquid is boiling. This is a constant (it does not change from batch to batch). Herein lies the problem. I have not been following Mick's recipe to spec.
Of all the spices in the Ackni stock cassia (oil) has a unique property. It is very sweet. This can be used to test the quality of the cassia, before committing to making the Ackni stock/base gravy. Taste test a stock made with cassia only. For each new bag of cassia.
So, for me at any rate, I have been venting my volatiles. Most of the aromatics have gone up my extractor fan and into my back garden. I expect the cassia will have gone first, soon followed by the rest of the spices. One way or another they have gone. Increased likelihood of making a dud.
Back soon. Please do chip in/fact check. Next I will describe how I made my latest batches of MDB MKI, in detail. The first of these was the most important. Also, how the testers work and a few curved balls to be aware of.
Rob
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