Curry Recipes Online
Curry Base Recipes => Curry Base Chat => Topic started by: leeroydan on September 19, 2019, 08:39 AM
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As per title, how many ml per portion of base do you freeze?
I'm finding I follow the recipes but don't have as many containers as some of the authors do once the base is complete, think I may be storing too much base per container.
As a general rule, how many ml of base do you freeze per portion?
Cheers.
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Hi Leeroydan, Personally i use 1 ltr square tubs, as most of my cooking is for a few people, i tend to freeze the base thick so it doubles up when cooking, that way i save on freezer space, others have said they store 300ml and 600ml pots pretty much each to their own, def store to water down tho, hope that helps
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I never freeze base. I normally treat it as a classic stock, to be gently re-heated once a day if kept on the hob, otherwise kept in the 'fridge in T/A containers (500 or 650ml) until needed.
** Phil.
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Hi Leeroydan,
I guess it depends which base you make and how long you let it simmer for. If I am making Taz's, JB's or CA's base, I can get as many as 6 or 7 containers from a single pan (sometimes this is not quite enough when I come to make a serves-2 Jalfrezi or is a little too much if I make a serves-2 Chicken Tikka Masala or Madras). Four days ago I made a Balti base with more water than in the recipe so I don't burn out my blender. After letting it cool overnight, I blended it several times the following day and yesterday I simmered on a low heat for about 3 hours to reduce it back down. When I got home late last night and could still smell it, I couldn't resist making a quick chicken balti. Today I intend to make some more chicken and some meat Balti dishes and any left over base will be frozen in about the same quantity as I save for other bases. I only expect to have a couple of portions left for the freezer.
I guess the answer is really, "save as much or as little as you intend to cook with". I always tend to make curries in portions of 2/3 servings at a time but if you are only intending to make enough for 1, then portion it out so it is just enough base for each and as Mickyp says, make sure you have enough freezer space.
I hope that helps.
BAJ
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About 300ml per portion for me. Individual tubs.
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Usually I use Satco containers, 1000ml and 500ml, a good mix of sizes which fits the freezer drawer perfectly.
http://www.satcoplastics.com/plastic-containers.html
Most freezer drawers are rectangular, square and round containers waste freezer space!
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I cook a fairly concentrated base because I use an electric pressure cooker and avoid adding as much water as you might find in a normal
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leeroydan, each base has it's own mL per person because some are denser than others (i.e. less water). So what you really need to know is how many people a pot of base recipe serves and then divide it equally according to that not according to volume. I use old pot noodle pots to freeze my base which I then pop out and wrap individually in cheap plastic bags.
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About 350ml per box. I usually add more water to the tomato pur
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I make half-quantities (i.e. using 1.5kg onions) of JB's Takeaway Base (http://www.curry-recipes.co.uk/curry/index.php?topic=13136.msg107716#msg107716) at a time which yields approximately 2.7 litres or 12 x 225g portions of cooked gravy and freeze individual portions in small ZipLoc freezer bags. Handy if you don't have a lot of space in your freezer.
When it's curry time, I take a bag from the freezer, defrost it and empty it into a pot. The I add 225g of water to the bag, give it a shake, and empty the contents into the pot too. This gives 450g of gravy which is sufficient to cook a curry for 2 persons.
Hope that's helpful.
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400
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Always 500ml - I always make a double portion of curry when I cook
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So I think we
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So I think we
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I've just made 14 litres of modified JB and will freeze some. Cooking for 40 tomorrow and Tuesday for lunch. I usually freeze in 400 ml T/A containers like the ones CT uses and for the same reason.
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So I think we
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No Sverige. Standard home kitchen. 3 1/2 days of solid prep and work. Lots of curry splatter and I've got yellow clothes and bench tops.. I did it 4 years ago and stupidly agreed to do it again. The plus is that I had to do a small trial run last night. Delicious. Yesterday I made the Base Gravy, boned out 3 legs of lamb for about 5 kg of diced meat and diced 6 kg of chicken thigh and breast fillet among other things.
Today I did the 6 kg of pre-cooked chicken, reduced 5 litres of base gravy with some basic ingredients for the chicken dish. Tomorrow is a big push to pre-cook the lamb and make the curries complete as well as deep frying the Sri Lankin Cutlis (potato and beef mince balls). Tuesday morning is Rice time and get everything warmed up for delivery and consumption at lunch.
I've also done a dahl in the pressure cooker but I'm cheating on the naan and buying frozen. Still need to do some sides as well. My wife is cooking papadams at school with the kids.
Fingers crossed it will work, It did last time.
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No Sverige. Standard home kitchen. 3 1/2 days of solid prep and work. Lots of curry splatter and I've got yellow clothes and bench tops.. I did it 4 years ago and stupidly agreed to do it again. The plus is that I had to do a small trial run last night. Delicious. Yesterday I made the Base Gravy, boned out 3 legs of lamb for about 5 kg of diced meat and diced 6 kg of chicken thigh and breast fillet among other things.
Today I did the 6 kg of pre-cooked chicken, reduced 5 litres of base gravy with some basic ingredients for the chicken dish. Tomorrow is a big push to pre-cook the lamb and make the curries complete as well as deep frying the Sri Lankin Cutlis (potato and beef mince balls). Tuesday morning is Rice time and get everything warmed up for delivery and consumption at lunch.
I've also done a dahl in the pressure cooker but I'm cheating on the naan and buying frozen. Still need to do some sides as well. My wife is cooking papadams at school with the kids.
Fingers crossed it will work, It did last time.
I'm calling in on the way past to Brisbane lol
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It will be all gone by then. :D
Crunch time approaching. Less than an hour and a half to go. 15 Litre stockpot with 12 litres of Mango Chicken, another with 10 litres of Mild Lamb Curry, 120 deep fried Cutlis, the first of 3 one kilogram Pilau rice is done, The sides, naan and papadams are being prepared on site. Looks like I'll get it done in time to shower and dress for delivery.
I have about 5 litres of left over Base Gravy. I'll take notes this time to better understand portions after feedback.
Made it. All good and the feedback is good so all happy.
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Well done Livo !
** Phil.
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Marathon indeed! Livo, did you manage a photo of the whole lot? (Extra wide lens required!) :)
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Onions, I didn't take a single photo as it was mainly all just big pots and I had no intention of posting any.. The actual lunch function involved mainly school children and there are laws concerning photography of children here now. Even my wife as a teacher is not allowed to have digital images of her students on her mobile phone for anything other than temporary storage before being uploaded to work computer equipment and nothing is allowed to be kept on personal computer or storage devices at home.
Thanks Phil, It was a big effort but it went down well. My wife was receiving text messages last night from fellow staff members who took leftovers home for family. They loved the food.
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Err righto!
Has everyone lost their passion for Big Pots Of Food then?! 8)
Glad it went OK and no-one was arrested :)
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My wife recently took over management, of a recently acquired contract for a primary school kitchen (5 yro - 11 yro), where the management were weak and not doing the job.
As part of that, the food must be prepared and delivered on time and to the agreed menu and for this, she must take mobile phone pictures of the food, every day, as presented... I am guessing that if there was any dispute of date and time then this would be available from the metadata of each photo.
The photo's are uploaded to the school but also kept for a while until they can be uploaded to the company database as well.
I understant your point Livo and rules is rules but if there are no children present, as in my wifes case, then the photo's should have been OK and maybe could have been agreed with the relevant staff?
I only mention this as it seems a shame that we cannot see all the hard work you went to and you have no record of it.
Regards,
BAJ
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To be honest I didn't really have time to worry about photographing it. Once it was all cooked and heated I simply delivered it in my big Eskies (cooler boxes) and left. My wife and the other staff were still preparing naan and pappadams so it wasn't served until 15 minutes after I left it there. Still hot too by the way. I'm sorry if I've not lived up to expectations, but it really was a matter of do it and get it done on time.
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No problem Livo, asham, but as BAJ said, purely as an opportunity to show off the product of your enslavement over the stove! Nice one though, just the sheer numbers make me sweat :)
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Just under a mug full.... 200ml
I pop a mug on the scales, shove a freezer bag inside and then zero the scales.... all set up!
pour off to half inch or so from the top and it should be around 200ml. No need to weigh really but I'm a bit OCD
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For Taz base I freeze 400ml in single portion containers.
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I never freeze base (I need the freezer space for more important things