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Author Topic: Smoky taste  (read 3,768 times)

AI Summary
The discussion revolves around the idea that the smoky taste often associated with restaurant curries may be influenced by the residue left in cooking vessels, such as a karahi, from previous dishes. Several participants noted that in professional kitchens, pans are typically not washed thoroughly between uses, which could contribute to the development of flavors. Some members shared personal experiences of using less cleaning and allowing their pans to develop a "patina," suggesting that this practice might enhance the flavor of their curries over time.

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Offline stephen west

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Smoky taste
« on: October 23, 2005, 08:12 PM »
Hello everyone,

I've just had another one of my "curry parties", where I cook for about 20 people. This time, I cooked Kris Dhillon's sauce, and used the recipe by Mark J (I think) for a chicken madras. I was quite pleased with the result.

Whilst I was cooking, I noticed that I'd produced that smoky smell that always comes from restaurants. I realised it was coming from the karahi. I didn't have time to clean it out between each dish that I cooked yesterday, and eventually, there developed a burnt, crusty deposit around the rim of the karahi where the sauce had burned in the flame. It occurred to me that in a restaurant that they probably wouldn't wash the karahi out between each dish, either, and that during an evening, and perhaps longer if it was particularly engrained, a substantial layer of "burn" could develop, especially with a much stronger flame. If it smelled the same, could it be that that is what is producing the smoky taste?

I didn't notice it affecting the taste of the 20 or so that I cooked, but with a more engrained karahi, perhaps it would?

Has anyone else noticed this?

Thanks,

Stephen
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Offline Mark J

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Re: Smoky taste
« Reply #1 on: October 23, 2005, 08:34 PM »
Ive certainly seen them not wash the pan in between dishes in a BIR
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Offline pete

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Re: Smoky taste
« Reply #2 on: October 23, 2005, 08:45 PM »
I have noticed cooking in a dirty pan with old oil, can produce a lovely aroma.
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Offline Yellow Fingers

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Re: Smoky taste
« Reply #3 on: October 23, 2005, 09:28 PM »
It's definitely something I've thought about. That small amount of the residue from the previous curry must get quite well cooked up in the initial cooking of the next curry, when there is only oil and garlic in the pan. It's bound to affect the taste somehow.

Damn it! Is there no end to the possibilities that might create the 'taste'?? ? ???
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Offline John

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Re: Smoky taste
« Reply #4 on: October 23, 2005, 11:37 PM »
I've noticed that they only wash the pan in running tap water with out any soap, i have read chinese books about how to look after your wok and they say "first time use to heat on high then smear oil around and leave to cool, then never use soap to wash the wok just hot water" this is meant to give the wok a Patina (non stick surface) which would also contain flavour from prevous chinese dishes.

I have started to use only hot water when cleaning my frying pan and that pan is only used for curries, I've noticed that the pan is starting to develop a restaurant smell, with more use im hoping that it'll unfuse more flavour into the curry!

John
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Offline stephen west

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Re: Smoky taste
« Reply #5 on: November 02, 2005, 09:05 PM »
Sorry, a belated thank you for your replies.

Thanks,

Stephen
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