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Author Topic: Could it be that ?  (read 8,678 times)

AI Summary
The discussion centers around the elusive "restaurant smell" and flavor in curries, with participants debating whether it originates from the base sauce or the final stages of cooking, particularly the frying of spices. Some contributors emphasize the importance of adding spices like garam masala towards the end of cooking to preserve their aroma, while others believe the base sauce holds the key to achieving that desired flavor. The conversation reveals a shared frustration over the secretive nature of spice mixes used by experienced cooks, with suggestions to experiment with specific products like Kitchen King and homemade spice blends.

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bryan@232

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Could it be that ?
« on: October 07, 2005, 01:57 PM »
    Some ideas to kick around...
       I dont think the average chef / waiter knows what we mean by restaurant smell / flavour. I anyone asks, they think they are talking about spices. Chefs seem to think that the clever part is the sauce - something that makes their food palatable to us Brits. The rest is just curry cookery.
       I believe that the most important part of producing a restaurant curry happens in the last 5 minutes or so, in particular, the frying of the spices. I have a hunch that some of us are producing the desired result, but for some reason it dosen't 'stick' , it just evaporates away, or possibly something we do destroys it. The smell often seems to be in there when the spices are frying. Maybe some action is needed to 'fix' it.
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Offline George

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Re: Could it be that ?
« Reply #1 on: October 07, 2005, 02:15 PM »
Bryan

I agree it seems likely that the smell and much of the taste comes from towards the end of the cooking process, rather than from the base sauce. Garam masala is added towards the end of cooking, in authentic Indian cuisine, so the aroma is fresh and hasn't 'boiled off', presumably. If it is that, we just need to figure out exactly what to add; not just packet mix garam masala.

Regards
George
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Offline Yellow Fingers

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Re: Could it be that ?
« Reply #2 on: October 07, 2005, 02:39 PM »
Quote from: George on October 07, 2005, 02:15 PM
it seems likely that the smell and much of the taste comes from towards the end of the cooking process, rather than from the base sauce

George, the smell and taste may come at the end of cooking, but that doesn't mean the 'secret' isn't in the base. It may be just that the final cooking is required to bring out that smell and flavour from the base.

I still think it's in the base because that's the only common factor throughout all the curries.
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Offline traveller

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Re: Could it be that ?
« Reply #3 on: October 07, 2005, 02:42 PM »
If it is the base, how can each curry house know the "secret" ingredient?  I still think it in the technique.  My moms' friends make food which smells like an indian restaurant's food but nobody wants to give the details of the masalas!  They just say they use masalas with the onion, ginger and garlic.

Payal
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Offline George

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Re: Could it be that ?
« Reply #4 on: October 07, 2005, 02:53 PM »
Quote from: paast10 on October 07, 2005, 02:42 PM
nobody wants to give the details of the masalas!  They just say they use masalas with the onion, ginger and garlic.

Payal

What exactly do you mean by masalas here, please? Is it a specific mix of powders?


Yellow Fingers
>I still think it's in the base because that's the
>only common factor throughout all the curries

Good point. You may be right. This is so frustrating, not being able to crack this mystery, once and for all, with so many of us working on it.

Regards
George

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Offline traveller

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Re: Could it be that ?
« Reply #5 on: October 07, 2005, 03:01 PM »
Thats what I mean George - nobody wants to give away their secret mix of spices - not even my mom's friends!!  I dont know which masalas they are referring to so thats why I ask and they just say "add some masala as you like" - it is so frustrating for me too!
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Offline George

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Re: Could it be that ?
« Reply #6 on: October 07, 2005, 03:05 PM »
Payal

I don't mean the specifics but, in general terms, do you know if they are using a powder or a paste or could it be anything that they describe as a masala?

Regards
George

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Offline traveller

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Re: Could it be that ?
« Reply #7 on: October 07, 2005, 03:25 PM »
What they mean George is a dry mix of spices....and i know some of them use mixes such as Kitchen King along with other spices they put together to add to the onions, ginger and garlic.
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Offline George

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Re: Could it be that ?
« Reply #8 on: October 07, 2005, 03:48 PM »
Great - I've had a pack of Kitchen King for about 2 years. I'll have to renew it and start experimenting!

George
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Offline Curry King

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Re: Could it be that ?
« Reply #9 on: October 07, 2005, 03:49 PM »
What is Kitchen King ive never heard of it?

Cheers
cK
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