Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: bolinao on April 14, 2019, 09:03 AM
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Wife and kids are away for 2 weeks, so I just made a great lamb curry for myself, but have plenty left over, can I put it in a takeaway container and put it in the freezer for later ?
thanks
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Yes.
But it is wise to cool it as quite as possible, and get it in the freezer.
When reheating, aim for 70
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Although I am normally risk-averse, when it comes to food I rarely if ever worry. For me, storing a curry in the 'fridge for two weeks would be perfectly normal; I even store curries at room temperature for up to 72 hours. I never freeze curries at all.
** Phil.
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Yes.
But it is wise to cool it as quite as possible, and get it in the freezer.
When reheating, aim for 70
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Thanks for the replies, not sure about leaving in the fridge for 2 weeks though :-\ :D
I have frozen a small batch to test it out and see how it tastes in a few weeks... thanks
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They live in a much colder climate than us B ;). 1 week in the fridge for me or bin it. I freeze curries all the time. Up to 3 months is fine and possibly as long as 6. There are time recommendations for frozen raw foods (meat, chicken, fish, etc) but I've cooked food that has well exceeded these without issue. Freezer burn is a problem if food is kept for too long or there is opening to the freezer atmosphere.
Those vacuum seal machines are great for freezing stuff but I don't have one.
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Great to know, I am now freezing my base gravy and uncooked naan balls which work well, but wasn't sure about the final product..
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Yes.
But it is wise to cool it as quite as possible, and get it in the freezer.
When reheating, aim for 70
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No need to withdraw it JF, i think its one of those things that has a plethora of reasons as to why flavours do increase / taste better or do not.
Maybe because you cooked it one day your nose and head is full of the smells of the cook and you dont appreciate it as much as you do by eating it the following day, it could be discussed and chewed over until the cows come home. :)
As for your myth about swans
Swan reveals bone-breaking technique
3rd May 2012
BRITAIN
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Fantastic! :)
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I know that my curries always taste better the next day, not sure if this is my imagination, but wifey agrees with me. :o
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They do. It is a well discussed point. Or at least we imagine that they do.
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They do. It is a well discussed point. Or at least we imagine that they do.
Like 70's curries tasting better, we imagined they did lol
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I actually believe that curries do improve after being left to sit overnight (as does a stew). The flavours seem to develop and mature particularly so with traditionally cooked dishes. When ever we plan an Indian banquet I always try to cook the dishes the previous day for that reason, as well as taking the pressure off the day.
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When ever we plan an Indian banquet I always try to cook the dishes the previous day for that reason, as well as taking the pressure off the day.
As much as i enjoy cooking a curry I do the same as you do, eating it is , more enjoyable when you haven't been tied up all day in front of the cooker, its that time when you wish you had two microwaves lol.
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When ever we plan an Indian banquet I always try to cook the dishes the previous day for that reason, as well as taking the pressure off the day.
I actually did this a few weeks back for my son birthday, had about 15 rellies over , spent all day Saturday cooking curries for the Sunday birthday party, the only thing I cooked on Sunday was the pre-prepared naans, they are better cooked just before serving imho.
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I actually did this a few weeks back for my son birthday, had about 15 rellies over , spent all day Saturday cooking curries for the Sunday birthday party, the only thing I cooked on Sunday was the pre-prepared naans, they are better cooked just before serving imho.
Ive got a rel curry fest this Sat, (9 adults) im going to cook the mains the day before (CTM) with a hot one for me, i will also do the poppadoms the day before, half cook the onion Bahji's to finish on the day and also cook the rice just before serving.