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Hi Broski,...snip The majority of us here on cr0 probably make up our base sauces, with all the usual suspects, onion, peppers, carrots, garlic ginger and a few spices, pretty much the same as the TA's but, we then, portion them up and freeze them, whereas the TA's, will keep this massive pot of sauce, on the simmer throughout the evening, probably topping up as the service continues. To my mind, this is going to have a massive effect on the changing flavour of the base sauce over the evening. Maybe this is the single most element that we are missing in our home style TA curries?snip...
Could it be that the increased alcohol level in your bloodstream at 20:45 compared to (say) 12:45 might cause you to be more aware of the subtle nuances that make a BIR curry what it is ?! ;D** Phil.
I am positive that the TA's and restaurants that I frequent, produce better results later on in the evenings!
At this point in time, my feeling is that we will never be able to truly produce identical dishes without doing the same as the BIR/TA kitchen, cooking on a bulk scale. Things I have read on here, been told by others who have visited kitchens and seen for myself, suggest this.