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Author Topic: Surry curry club  (read 5,310 times)

AI Summary
The discussion revolves around the Surrey Curry Club and its potential impact on food standards in participating restaurants. Participants express varying opinions on the importance of reusing oil and the presence of chicken jelly in achieving authentic curry flavors. While some believe that reusing oil is not essential for "the taste," others share personal experiences with different cooking techniques. Overall, there is no clear consensus on the best practices for achieving the desired curry flavor.

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Offline Curry King

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Surry curry club
« on: May 13, 2005, 03:19 PM »
This is quite interesting, I found this site http://www.surreycurryclub.co.uk/ while browsing.

If you look how many restaurants have signed up to it and abide by their policys concerning food standards.  Wouldn't being a member of this mean that they wouldn't be able to get away with a lot of the stuff people were concerned about, as in reusing oil over and over, chicken jellly etc...??  Surley if they have the "taste" it would mean its not achieved using "dodgy" methods.

There's also a recipe section but its under construction.

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Offline thomashenry

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Re: Surry curry club
« Reply #1 on: May 13, 2005, 05:44 PM »
Quote from: Curry King on May 13, 2005, 03:19 PM
This is quite interesting, I found this site http://www.surreycurryclub.co.uk/ while browsing.

If you look how many restaurants have signed up to it and abide by their policys concerning food standards.? Wouldn't being a member of this mean that they wouldn't be able to get away with a lot of the stuff people were concerned about, as in reusing oil over and over, chicken jellly etc...??? Surley if they have the "taste" it would mean its not achieved using "dodgy" methods.

This is in agreement with my findings. I've been making BIR attempt curries literally every night now for 3 weeks. In that time, I've hit nirvana twice. One time was with re-used oil, one was not. The last 4 I've made have been with reused oil, and they have not had 'the taste'.

I've never used chicken jelly. Howver, I've never had a leftover takeaway firm up at all in the fridge. to me this indicates no jelly (and no ghee of course, but we all know this).

Getting 'the taste' is a matter of using the correct amount of spice, and the right cooking technique. I think it's quite a delicate balance. I've re-traced the exact procedure that got me 'the taste', and not got it.
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Offline pete

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Re: Surry curry club
« Reply #2 on: May 13, 2005, 07:18 PM »
Quote from: thomashenry on May 13, 2005, 05:44 PM
I've never used chicken jelly. Howver, I've never had a leftover takeaway firm up at all in the fridge. to me this indicates no jelly (and no ghee of course, but we all know this).
There isn't enough jelly in a portion to make it "firm up".
Probably less than a tablespoons worth!
The curries I made at home using jelly didn't set when cold either.
If you make the jelly, you will recognise it's smell and taste.
When you next buy a curry, you will know if it is in there.
It is very distinctive.
If you are making chicken curries anyhow, then there is little reason (short of curiousity) to do it.
However the vegetable curries I make showed a marked change with thae addition of the infamous jelly.
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Offline curryqueen

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Re: Surry curry club
« Reply #3 on: May 13, 2005, 11:24 PM »
This may be of interest to you!

Pat Chapman who lives in Haslemere in Surrey only a few miles from Guildford where this forum is "The Surrey Curry Club"  is based, was furious that they had used the "curry club" name with reference to his own "curry club".  I think that he tried to stop them using the name but failed.  He was fuming apparently!
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Offline DARTHPHALL

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Re: Surry curry club
« Reply #4 on: May 14, 2005, 06:49 AM »
I`ve sent them an e-mail asking for them to post take-away style recipes & a FAQ on curry techniques & spices etc etc to be answered by a take-away chef , you never know  ;D
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Offline Mark J

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Re: Surry curry club
« Reply #5 on: May 14, 2005, 07:27 AM »
I reckon resuing the oil isnt the key to the taste, Ive watched my local takeaway about 6 times now which has an open plan kitchen and he has never done it
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Offline DARTHPHALL

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Re: Surry curry club
« Reply #6 on: May 14, 2005, 08:28 AM »
I agree in not re-using oil.
But whats this fish doing in my bed ???  ;D ;D ;D ;D
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