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.
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.