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So I think we’ve established there’s no right or wrong answer to this one then!
Quote from: Sverige on September 21, 2019, 05:10 PMSo I think we’ve established there’s no right or wrong answer to this one then!Well, yes there is a right answer. And I've already stated it.If the base sauce author states their base feeds x people then the correct answer is always to divide that base into x equal portions. That way it doesn't matter what the final volume of base is and that matters because it can vary.The original "How many ml per portion of base do you freeze?" is just asking the wrong question as there really is no correct answer to that!
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.
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.