Topic: Cookingmform2/3/4 ..........12

[RubyDoo]

Hi
Most of the vids etc i see seem to show a pan of curry made for one portion at a time.  2 questions

1.  If cooking a few different dishes then is it ok just to keep them warm in oven before serving?

2.  If I want to make Madras eg for 4 peeps then can I simply quad the recipe; it being just the size of the pan that may limit me?

Ta

[Stephen Lindsay]

Hi
Most of the vids etc i see seem to show a pan of curry made for one portion at a time.  2 questions

1.  If cooking a few different dishes then is it ok just to keep them warm in oven before serving?

2.  If I want to make Madras eg for 4 peeps then can I simply quad the recipe; it being just the size of the pan that may limit me?

Ta

1. Yes you can keep them warm in the oven. I tend to reheat in micro.
2. The general opinion on the forum seems to be no, but you can maybe make a two portion sized curry as you do a single portion. As far as I understand this is to do with cooking out the spices and reducing the sauce which doesn't work out the same when making a multi-portion curry.

Having said that I wonder if Bob (976bar) might be able to lend his experience on this question as he has been producing many bulk curries of late.

[RubyDoo]

Hi
Most of the vids etc i see seem to show a pan of curry made for one portion at a time.  2 questions

1.  If cooking a few different dishes then is it ok just to keep them warm in oven before serving?

2.  If I want to make Madras eg for 4 peeps then can I simply quad the recipe; it being just the size of the pan that may limit me?

Ta

1. Yes you can keep them warm in the oven. I tend to reheat in micro.
2. The general opinion on the forum seems to be no, but you can maybe make a two portion sized curry as you do a single portion. As far as I understand this is to do with cooking out the spices and reducing the sauce which doesn't work out the same when making a multi-portion curry.

Having said that I wonder if Bob (976bar) might be able to lend his experience on this question as he has been producing many bulk curries of late.

Thank you.
So -  if we have six of us and we are all on a Madras then I am supposed to do them separately?

Likewise, if we go in to a restaurant and all order a madras do they have 6 pans on the go in the kitchen to do this?  I think not.
 

[Stephen Lindsay]

The argument, as I understand it is that you could get away with doing three double portions of Madras. As for restaurants I can't say one way or the other as I've no evidence but there are others on the forum who have spent time kitchens and may be able to answer your question.

[Secret Santa]

So -  if we have six of us and we are all on a Madras then I am supposed to do them separately?

Likewise, if we go in to a restaurant and all order a madras do they have 6 pans on the go in the kitchen to do this?  I think not.
 

They certainly would do six single portions. Or, possibly, double up if their pans can take the volume (many wouldn't).

You can't achieve the same technique of frying the spices and the rapid boiling down if you try to cook for six at once and you therefore can't achieve the right flavour. At home, with the puny heat sources available to most of us (in comparison to a BIR range), you'd be wise to cook them two at a time and ideally, but impractically, as single portions.