Hi all - urgent help needed!

[stralan]

Hi, not sure if this is the right place for this post but I'm sure it will be moved if not.

I have browsed the site on and off for a couple of years now and found the recipes and techniques excellent so thanks for creating such a brilliant site.

My first post is actually to ask for some help and it's pretty urgent. Tomorrow, I have to cook for 50 people and made my base sauce last, it was a bit watering and so I left it on to reduce but would you believe it..... I fell asleep. Woke this morning to find it had caught and burnt on the bottom. The base now has a slightly bitter taste, not too bad, more an after taste. I am loathe to start a new batch due to time and of course cost (there is about 25 litres of base).
My questions is, will I be able to use the base and disguise the taste? Curries will be a chicken korma, pork vindaloo and either a chicken bhuna or jalfrezi.

Hope somebody can help, thanks.

[Peripatetic Phil]

I simply can't say if the taint will come through or not, but if I were you I would cook the two mildest dishes now (korma, bhuna), one portion of each, and then assess for yourself.  If you can taste the taint, best to start again regardless.

** Phil.

[stralan]

Thanks Phil, I'm going to give the korma a go, will let you know how it goes!

[chewytikka]

Welcome stralan and unlucky.
I'd get peeling the onions pdq
If its caught on, its no good, no matter how you try, you cannot rescue it
Down the loo with it, is my advice.
cheers Chewy

[stralan]

Hi chewytikka, thanks for your reply - even though I don't relish the thought of starting again, I might have to do so!

Made the korma and still can't decide.  It tastes like a korma but there is a definite slight after taste - it is edible but just not sure if people would notice. Will the taste be less noticeable in the bhuna and vindaloo? Wondering if I could get away with just making a new base for the korma.

[Peripatetic Phil]

My honest answer is, if you can taste the taint in the korma, best bin the lot and start again.  A bad review by 50 guests is not going to enhance your reputation as a chef one iota, and the extra labour and expenditure will be far more than repaid by repeat orders.

** Phil.

[stralan]

Thanks Phil,
believe it or not, I won't make a penny out of it but only cover my costs as it's a favour to a crowd of expats. I did one a few months back and swore never to do so again......

I'm totally unsure of what to do, it tastes okay but there is an after taste, should have done the bhuna first as now I'm low on ingredients for the korma 

[Secret Santa]

Add a dollop of peanut butter, that usually is enough to disguise it. Who knows, you might start a new curry trend.

[stralan]

If only it were that easy - two of the guests have peanut allergy.

I have added tom paste to the korma, will add onions and tomatoes when I finish it later and it will now be a Malai - hoping nobody has ever tried the dish and won't be able to tell the difference!

Going to try a portion of the vindaloo now and see how it tastes. Any help on what medium dish would be best to disguise the slight bitterness? It doesn't taste at all burnt, just a very slightly bitter after taste. The pot was a 35 litre pot with 25 litres of base and about a 6cm diameter circle burnt on the bottom so not too much in comparison to the amount of base.

Fingers crossed for the vindaloo.

[Salvador Dhali]

If only it were that easy - two of the guests have peanut allergy.

I have added tom paste to the korma, will add onions and tomatoes when I finish it later and it will now be a Malai - hoping nobody has ever tried the dish and won't be able to tell the difference!

Going to try a portion of the vindaloo now and see how it tastes. Any help on what medium dish would be best to disguise the slight bitterness? It doesn't taste at all burnt, just a very slightly bitter after taste. The pot was a 35 litre pot with 25 litres of base and about a 6cm diameter circle burnt on the bottom so not too much in comparison to the amount of base.

Fingers crossed for the vindaloo.

If you'd caught the whole of the pan bottom, then I'd say that Chewy is correct - bin it. But 6cm? That doesn't sound too bad at all, and if it doesn't taste at all burnt then the slight bitterness you're getting could well be down to overcooking (I find if I use green capsicum in my base and cook it too long it can produce a little bitterness).

I've managed to catch the odd base on the bottom of the pan on more than one occasion, and simply decanted it into another clean pan before heating, leaving the burnt bit behind, and it was fine.

To counter the bitterness, I'd simply add a little mango chutney to the curries as you're cooking them to give a bit of sweetness. In the Vindaloo and Madras curries, with a splash of lemon dressing and the chilli heat, from what you say I'd doubt that anyone will notice.

But whether you go for rescue or cure, I hope it works out okay for you.