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Messages - dmac296

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Trainee Chefs / Beginners Questions / Re: Storing Ghee

« on: February 09, 2008, 07:25 PM »

Thanks for the help Jethro.
Just what i needed,

Trainee Chefs / Beginners Questions / How is Ghee Best Stored?

« on: February 09, 2008, 05:00 PM »

Hi, Whats the best way to store ghee?
Have bought some but can't find anything on the label in english about storage.
Cupboard or fridge?

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: New Base Gravy from vist to Saffron

« on: February 09, 2008, 04:50 PM »

Hi made the saffron base last weekend using the original recipe (grams). came out looking like others ive seen, smelt and tasted ok too,
Have since made it into Lorridoo's chicken tikka masala. Was a great success, chicken comes out really succulent and the sauce was just right for the friends i was cooking for.The only changes i made where using a full can of tomato soup (because i'd opened it) and 1Ltr of base (because thats the size i froze it in.
If other recipes come out half as good i will be more than happy. THANKS.

Just Joined? Introduce Yourself / Re: Help just joined

« on: February 05, 2008, 03:17 PM »

Thank,s cory and ast
Will be making a few curries in the next couple of days and will let you know the results. if they come out as good as the base smells i,ll be laughing

Just Joined? Introduce Yourself / Help just joined

« on: February 04, 2008, 10:59 PM »

Hi all, joined Friday and been trying to find my way round the site.
Made the saffron base on sunday, smells great, but used the first recipe before it was amended. Any ideas on salvaging it? apart from adding another 1.5 kilo of onions.
Would leaving out the tumeric,corriander,and cumin from the second stage of curry work or do you need the fresh spices to get the authentic taste?
Thanks in advance

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