Quote from: ScottyM on March 04, 2016, 08:03 PM

Quote from: Sverige on March 04, 2016, 05:59 PM
Thanks Scotty.

Chicken Ceylon tonight

Mmmm nice. I like the Ceylon, has the south indian feel. And i love me some south indian

What base do you use?

It's my own base, cooked as part of a bulk recipe (if you can call 10 portions bulk).

I use an electric pressure cooker and make 2.75 litres of base, starting with 2kg of onions and keeping it relatively thick - close to the consistency of a finished curry. Then I cook a bhagar with enough spices, etc for 10 curries and unite bhagar with base, plus any other ingredients (coconut and sugar for Ceylon) then portion it into takeaway containers and add precooked meat. I prefer to cook ahead this way to stock my freezer so I can defrost and knock up a quick and easy meal whenever I want, without cooking each time.

So anyway, I just vary the spicing and other ancillary ingredients to make it one curry or another. For the Ceylon I use 250g coconut block and 200g coconut milk powder (Maggi) plus 85g sugar & not too much tomato. Overall I shoot for 3.5kg of sauce for a generous 350g per portion to which I add 150g meat.

For madras I'd omit the sugar and coconut, add more tomato paste and mix powder and lemon and tamarind, or sometimes Worcester sauce (nod to Chewytikka).

Thanks Scotty.

Chicken Ceylon tonight 

I only do it to keep you happy Mickey 

Chinese. All three recipes by scottyM

Haha! I was all out of HP damn...

I like kebabs but I find they can be dry for eating with rice, so I pulled out of the freezer a portion of madras sauce from a bulk cook a few weeks ago.  I guess I made it into a tikka madras self-assembly partwork.  Tikka marinade was an ad hoc effort with a teaspoon of laziza tikka botti (where is Bengali Bob these days?) half a tsp madras paste & tandoori paste (Pataks), tiny amount of colmans mint sauce and a tiny sprinkle of lemon juice and red food colour powder. I didn't bother with G&G and didn't miss it. All just dropped straight on top of a single chicken breast cut into chunks.

Chicken tikka kebabs with a serve of madras sauce for pouring over. Bombay aloo, pilau rice and a naan bread.

Small portion of Bombay aloo for lunch. Pots were precooked JB method and again had spot on texture. Not overcooked or breaking up even after being churned around in the frying pan by my ham fisted attempts at making the final dish. There's something in that oven bake approach.

 ;D well I hope you stick around here. This forum gets loads of new joiners but few stay around. I'm starting to think it's me driving them away.

In any case, don't be a quitter! 

Which base did you make?  The JB base? You won't go wrong with that.  To have your own cattle and chooks sounds idyllic to me, but I guess it's easy to romanticise such things and no doubt it all involves serious work. I take it you have some kind of small holding?  I've always fancied farming alpacas for some reason - they're just hilarious to look at  ;D

Chefsteps is probably a good place to start. They have a nice presentational style and seem to give reliable info: https://www.chefsteps.com/sous-vide