Quote from: spiceyokooko on November 03, 2011, 08:52 PM

Quote from: Cory Ander on October 25, 2011, 01:13 AMIt could well be that they used loads of garlic powder rather than (or in addition to) fresh garlic.

Heya Cory

It was always my understanding (and I may be wrong here, as I can't remember where I read or heard this) that, that garlic pong people get, and you smell on the train when standing next to someone, comes from powdered garlic and that eating fresh garlic doesn't have the same effect ie it doesn't make you pong of garlic after eating it.

I think it's also true that eating food with powdered garlic in dehydrates you and makes you thirsty. Ever woken up in the middle of the night after a BIR blowout with a raging thirst? Mind you it could have been the 10 pints of lager that went with it!

Cheers and good Karma.

ALSO it could have been an over zealous chef at the T/A using a big spoonful of MSG - the amount of powdered garlic in a curry should only be half to 1 tsp - that ain't gonna make anyone thirsty - only if you eat it off the spoon

best, Rich

Quote from: PaulP on November 03, 2011, 09:09 PM
THE TWO HOUR RULE

I was reading this thread with some interest yesterday and since things were quiet at work I did some searching for advice on leaving cooked food at room temperature.

It seems that there is a 2 hour rule whereby you don't leave cooked food at room temperature for more than 2 hours before refrigerating or freezing. After this time the amount of bacterial growth just increases rapidly. Apparently cooked vegetables (i.e. base sauce) are a real magnet for bacteria. The situation would be even worse if you used meat stock in your base.

Now I know (in advance - hello Phil  ) that many of you will have survived such episodes with no harm but that may not be true for everybody that you plan to feed. I found a thread on Chowhound where people were discussing this subject and certainly a few people got sick from leaving cooked food out all night. Usually it is an accident and has happened to me, like making a 4 portion chilli and forgetting to put the half leftovers in the fridge before bed. I binned the food the next day, much to my annoyance, and I didn't know about the 2 hour rule then.

Ignore this advice if you wish but it is the official line on food safety.

Stay safe folks! 

Cheers,

Paul

You are right in what you are saying but here's the posing question?
How many TA's and restaurants have you looked in the kitchen to find the pan of sauce on the stove - being regularly topped up or warmed up - not everyone make a fresh base everyday no matter how busy the place is

best, Rich

Hi there spiceyokooko welcome!

would be great to read and see you recipes on here! There seems to be an abundance of newbies and not many contributions

best, Rich

Hi Stu hows the 3 legged man?

All the best

best,  Rich

Quote from: Unclefrank on November 02, 2011, 10:24 AM
Loveitspicy i do mine nearly the same way, i cook my base as desired in recipe(when recipe tells you to cook for a certain amount of time) but turn the heat down to lowest possible for an extra hour (with lid on) then turn off heat and leave (as you do) all the next day, but i dont heat it up again (when i have left the base and came back to it the next day there is always a nice redish oil on top of the base),then the following day when i am ready to freeze the base i heat the base up again on a low heat, once it has come up to boiling i ladle into pots still hot and place lid on and leave in my curry room, once cooled down thoroughly i freeze.

Its the ONLY way to make a great curry! all the flavours are through as you know - there is simply no way that i would make a base and then make a curry out of it - there aint no flavour in the base at all - its just an onion type gravy but left and reheated a couple of times the flavours shine through

best, Rich

Ok guys this is my opinion - and it works for me and its the way i make curries - and i have NEVER posted this anywhere - my SECRET!!!!

I cook a base - then let it stand all day - reheat the base to boiling before bed - next morning reheat to boiling again - let it stand to go cold - my base goes through this sometimes for 3 days definitely 2 days - then i cook curries or freeze the base. My curries are not watery and somewhere this week a comment was posted on my picture how the sauce is like velvet over the chicken - this is why!

Of course everyone makes their base there own way and its up to them - and no i don't hold with the nonsense of having the base on the side for 3 days and im going to get food poisoning - i am healthy never had ill effects from any curry - unlike the rubbish you can eat at a takeaway.

like i say i have been making curries this way for years and will keep doing so.

plus i always put a spoonful of cinnamon in the base - important!!!! Don't ask how much is a spoonful its usually half a  chefs spoon because of the amount of base


Best, Rich

part of mine today

Thanks to all up to now - amazing what a colour does - not bad start to the thousands registered to have half a doz regulars

best, Rich

Cheers Mick

Your the man

best, Rich

I would like to have a bit of a Poll - i know there are thousands registered on here - but i reckon there will be only 15 replies at most -


ANYHOW - what colour does everyone prefer tikka to be? i.e; red - pinkish - yellow - orange
I know there are variations around the country and the world - i would like to know which is preferred?

best, Rich