Author Topic: The Tikka Group Test for July 2010  (Read 6895 times)

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Offline Razor

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Re: The Tikka Group Test for July 2010
« Reply #30 on: August 14, 2010, 10:59 AM »
Hi Garry,

I don't think anyone has suggested that you can't taste tikka meat in a vindaloo, what i said is, in my opinion, it's a waste of time!  The reason being, the vindaloo sauce should be very hot (if it's a proper vindi) eventually, acfter a couple of mouthfulls, the taste that you will get off the tikka will be minimal to say the least.  Texture, yes, there is a massive difference between the two.

For me, tikka's are better for the medium - hot dishes rather than the hot - mad hot dishes.


Can anybody else add anything to Axe's original question?,

Is it right to assume that a Tandoori marinade is the same as a Tikka marinade?

Good debating point this!

Ray
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Offline commis

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Re: The Tikka Group Test for July 2010
« Reply #31 on: August 14, 2010, 12:27 PM »
Hi

Only to clarify my earlier post, I use the same marinade, as the bone in, bone out alter the taste and texture of the chicken. Other flavours present could be due to the way it is served, eg. dressings and garnishes.

Regards


Offline Malc.

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Re: The Tikka Group Test for July 2010
« Reply #32 on: August 14, 2010, 12:37 PM »
I made Tandoori Chicken thighs last night which were delicious but it made me think also about heat. I have never had Tikka that had any real heat coming through in the taste, but have had Tandoori in the past that did.


 

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