Curry base sauce

[Polymathic]

What’s the logic of keeping it on the bone?

Please don’t tell me flavour because I do believe that’s been well and truly proven as a placebo.

Or purely traditional and the way it’s always been done and therefore sacrilege to do otherwise.

Personally I despise anything that has bones in, simply makes work and that makes me tired of eating it and then I no longer care. Food shouldn’t be work to eat.

Are you a troll?

People literally make stock using bones.

Seems like you're getting cooking advice from antivaxxers. (I'd you're not trolling)

 

[RiaX]

What’s the logic of keeping it on the bone?

Please don’t tell me flavour because I do believe that’s been well and truly proven as a placebo.

Or purely traditional and the way it’s always been done and therefore sacrilege to do otherwise.

Personally I despise anything that has bones in, simply makes work and that makes me tired of eating it and then I no longer care. Food shouldn’t be work to eat.

The bone in keeps things tender and juicy. Especially if you using chicken.

I dont think its a placebo because bone marrow does have flavour and since the bone in allows for a more robust cooking and therefore a better mouth feel improving the overall taste.

 

[RonSwanson]

I dont know the history of curry in SA. I just know how to make it. At the moment im learning italian cuisine. The secret there from the italians is use a bucket load of olive oil lol

And fresh tomatoes, basil, garlic, oregano. I actually find Italian quite easy compared to Indian.

 

[RonSwanson]

What’s the logic of keeping it on the bone?

Please don’t tell me flavour because I do believe that’s been well and truly proven as a placebo.

Or purely traditional and the way it’s always been done and therefore sacrilege to do otherwise.

Personally I despise anything that has bones in, simply makes work and that makes me tired of eating it and then I no longer care. Food shouldn’t be work to eat.

It definitely tastes better on the bone, especially chicken. Indian foods are also best eaten with the fingers, not a knife and fork, so it's actually quite easy. Placebo or not, I also find that eating with fingers allows me to "connect" with the food in a far better way, it tastes and fells better.

Stick to Butter Chicken for a boneless experience.

 

[Polymathic]

And fresh tomatoes, basil, garlic, oregano. I actually find Italian quite easy compared to Indian.

Curry base is really similar to Italian tomato sauce base, basically add masala/curry powder before adding your tomatoes and you're suddenly cooking a curry.

 

[RiaX]

And fresh tomatoes, basil, garlic, oregano. I actually find Italian quite easy compared to Indian.

Yes I found a nice way to make tomato based chicken pasta. Is to seer the chicken in the pan then poach it to cooking completion in the pasta sauce. Then take it out let it rest then cut it up into strips then add back into the pasta sauce at the end.

Never use curly parsley always flat leaf parsley. If you want a LEGENDARY pasta must use fresh egg pasta. I learnt that in italy

 

[TheMightyQuin]

I clearly do not. How about some tips?

Just follow this guy on YT...you will never need any other source for making curry....

 

[RonSwanson]

The bone in keeps things tender and juicy. Especially if you using chicken.

I dont think its a placebo because bone marrow does have flavour and since the bone in allows for a more robust cooking and therefore a better mouth feel improving the overall taste.

And what's a lamb/mutton curry without some marrow straight from the bone? Deliciously high in cholesterol, but unmistakable flavour and texture.

 

[Sideshow Bob]

Do you use regular round tomatoes

Chilli powder and spices needs to be cooked through in oil, to get the maximum amount of flavour from them.

Personally I'm not a fan of raw chilli powder taste in a curry.

Not sure if you do this or not but blending onions with tomatoes results in raw onion taste which is surprisingly hard to cook out.

blend onion & tomatoes and do them separately for that raw onion taste issue.

 

[Polymathic]

blend onion & tomatoes and do them separately for that raw onion taste issue.

Don't blend onions at all. Doing so releases the harsh sulphur compounds in onions.

Slicing onions will result in a better tasting dish all round, for the best results slice the onions longitudinally. This releases the least amouyof sulphur compounds.

Learnt that from J Kenji Lopez Alt

 

[Sideshow Bob]

Don't blend onions at all. Doing so releases the harsh sulphur compounds in onions.

Slicing onions will result in a better tasting dish all round, for the best results slice the onions longitudinally. This releases the least amouyof sulphur compounds.

Learnt that from J Kenji Lopez Alt

sure.

 

[SauRoNZA]

Are you a troll?

People literally make stock using bones.

Seems like you're getting cooking advice from antivaxxers. (I'd you're not trolling)

Stock is a different story, but also likely has more to do with getting all that extra meat off the bone that is the most flavourful and not so much the bone itself.

I’m talking more along the line of the bone allegedly making the meat taste different which has proven to be false.

It’s not trolling, just a case of many of these things being purely traditional and having been proven as myths over time.

So I actually ask this because I’ve been following very hardcore and scientific cooking, exactly the opposite of your antivax analogy.

 

[SauRoNZA]

The bone in keeps things tender and juicy. Especially if you using chicken.

I dont think its a placebo because bone marrow does have flavour and since the bone in allows for a more robust cooking and therefore a better mouth feel improving the overall taste.

How would it make it more tender and juicy?

Marrow adding flavour makes sense but that only applies to some meat, so chicken for instance it doesn’t add up. And again it’s more about the fatty meat closest to the bone than the bone itself.

Fat equals flavour is a fact, but the bone doesn’t do much. You could easily just throw the marrow in there by itself and get the same results. In these kinds of dishes it can also be too much fat at times.

Mouth feel really leans hard into placebo land.

Do Bones Add Flavor to Meat? | Ask The Food Lab

"I was wondering about cooking meats without removing bones. Does the added flavor that everyone raves about come from marrow? Or is this one of those cooking rules that isn't completely correct?"

www.seriouseats.com

Myth: The Bones Make The Meat Better | Meathead's AmazingRibs.com

"Tender at the bone" is a common phrase in cooking. It leads many cooks to believe that bone-in meat tastes better than boneless. Is it true?

amazingribs.com

 

[Polymathic]

Stock is a different story.

I’m talking more along the line of the bone allegedly making the meat taste different which has proven to be false.

Did you bother to think before making your original statement?

Use your brain and think how exactly how a curry is cooked. If you can't I'll help explain it.

In a curry, bones definitely improves the taste of the meat. Marrow and stuff get released into the gravy which then is absorbed into the meat.

Seems like you took a factoid based on a particular method of cooking and applied to all methods.

 

[SauRoNZA]

It definitely tastes better on the bone, especially chicken. Indian foods are also best eaten with the fingers, not a knife and fork, so it's actually quite easy. Placebo or not, I also find that eating with fingers allows me to "connect" with the food in a far better way, it tastes and fells better.

Stick to Butter Chicken for a boneless experience.

Oh I know, spent many weeks in Sri Lanka eating the very real thing with my hands.

Besides the fact that it can be wasteful cooking boneless or more expensive my argument is more than the bone itself doesn’t actually do anything for the cooking process.

The things you allude to are very much in the head and not actually related to taste. And that’s fine, I was just asking where the logic comes from and it seems purely traditional wrapped up into pseudo science as is the case for a lot of cooking techniques.

 

[SauRoNZA]

Did you bother to think before making your original statement?

Use your brain and think how exactly how a curry is cooked. If you can't I'll help explain it.

In a curry, bones definitely improves the taste of the meat. Marrow and stuff get released into the gravy which then is absorbed into the meat.

Seems like you took a factoid based on a particular method of cooking and applied to all methods.

Please tone it down and stop fighting so hard.

It was simply a question to deeper understand from people who’ve done this for a long time and usually from their great grand mothers recipes handed down for generations and simply because that’s the way it’s always been done.

Marrow does not equal bone. The point still stands that scientifically the bone itself doesn’t actually do anything.

It’s not a factoid it’s a modern revelation of more scientific approaches to cooking, I tried not to list a hundred examples.

Calm down, I know it’s all very close to your heart, but it’s just a conversation.

 

[RiaX]

How would it make it more tender and juicy

Because around the bone is meat which release its oils and flavors into the meat which then release into the gravy/sauce.

Also the bone spreads the heat of cooking and also helps keep the meat intact.

There's also thickness and other factors in play.

Look you can try it use a chicken thigh filet and chicken thighs with bone and and subject to the same cooking process. You will see the difference.

Also no matter how good your fileting technique is you will lose connective tissue and fats in the process therefore losing more flavor. It's a combo deal

And when we say bone in it obviously has the marrow. Nobody uses empty bones lol

Also filets are used for quick cooking now if you making a curry that length of cooking will over cook it fked

 

[SauRoNZA]

Because around the bone is meat which release its oils and flavors into the meat which then release into the gravy/sauce.

Also the bone spreads the heat of cooking and also helps keep the meat intact.

There's also thickness and other factors in play.

Look you can try it use a chicken thigh filet and chicken thighs with bone and and subject to the same cooking process. You will see the difference.

As you say the meat around the bone (as in closest) is really the key not the bone itself.

Bone spreading the heat of cooking sounds like a weird comment. The utensil used to cook it does that, if anything the bone would make that more inconsistent not enhance it.

I am not a curry expert by any measure but have done exactly that specifically with chicken thighs using the same recipe on two occasions boned and boneless and I can honestly say it made no difference.

Now if the argument was for ease of cooking, such as making a larger batch and moering the whole chicken in there or a whole packet of whatever that’s a sensible statement that relates to making the cook’s life easier. It still doesn’t amount to adding taste/flavour because there is a bone in the mix.

****

Thickness? You mean as in gelatine?

Also thanks for having a lucid reasonable conversation about it.

 

[Sideshow Bob]

I don't get the dic swinging contest which often goes on such threads. Cook what you think you can. Watch some YT videos and improvise. I lived much of my life in India and been making food since college age and intermittently eating outside as well and I am still surprised when I go to a relative's place (or a restaurant) and find new flavor just because they did things a bit differently or added a bit of this or that.

Just chill and cook. If you & your family like the food you make, that is the goal. Enjoy.

 

[SauRoNZA]

Also no matter how good your fileting technique is you will lose connective tissue and fats in the process therefore losing more flavor. It's a combo deal

This I can somewhat agree with.

And when we say bone in it obviously has the marrow. Nobody uses empty bones lol

For lamb and beef marrow matters. For chicken not so much and I would actually go so far (personal opinion) that it goes the wrong way.

Also filets are used for quick cooking now if you making a curry that length of cooking will over cook it fked

Not sure I agree there. Slow cooking is slow cooking and if you are overcooking it then it’s because you are in too much of a rush not because you took the bone out.