Timeline for Why does my Indian food taste bland?
Current License: CC BY-SA 4.0
13 events
| when toggle format | what | by | license | comment | |
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| Aug 12, 2022 at 16:42 | comment | added | Tetsujin | @DarrelHoffman - there's enough slack in a curry recipe to not get over-worried about teaspoons vs grammes precision, so long as the ingredients are in the ball-park & there's some method involved. Two tablespoons of garam masala, though, is bordering on a crime against humanity. | |
| Aug 12, 2022 at 16:10 | comment | added | Darrel Hoffman | @bdsl May be the case, but given the recipe has everything measured by volume (teaspoons, tablespoons, cups) and not by weight (grams, or more likely ounces since it's using Imperial units), this is still a possible source of error. | |
| Aug 12, 2022 at 14:10 | comment | added | Tetsujin | @Daevin - making a decent facsimile of a BIR curry was something that eluded me for 20 years, no matter what I tried [this was not helped at all by a move from the North of England to London, where very few BIR curries are anywhere near as good as where I grew up]. By the time I finally got it, it all just fell into place. Have a look at the link in my answer below - that boils down a lot of technique into an easy to follow structure. | |
| Aug 12, 2022 at 13:25 | comment | added | Daevin | @unlisted How do you come to that conclusion? Not attacking, genuinely curious; teach me lol. | |
| Aug 11, 2022 at 21:48 | comment | added | bdsl | AFAIK kosher salt is just less salty because it has more air in it. It's the same saltiness by weight, but less salty by volume. | |
| Aug 11, 2022 at 18:16 | history | edited | borkymcfood | CC BY-SA 4.0 |
tasting between salt additions re: Daniel Hoffman's comment
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| Aug 11, 2022 at 16:57 | comment | added | Darrel Hoffman | Also depends a lot on what kind of salt you use. So called "kosher salt" is much less salty in flavor than your typical table salt, so you need to use more of it to compensate (this also allows you to be more nuanced with it). I've seen high level chefs make this mistake because they often use kosher salt exclusively in their profession, so when working in a non-professional kitchen with regular salt, they tend to over-salt because they're so used to the less-salty salt. | |
| Aug 11, 2022 at 15:27 | comment | added | Tetsujin | A tarka might give it a bit of a refresh, yeah, but it's going to take a lot to mask all that garam masala & the bitter depths of the tomato paste. | |
| Aug 11, 2022 at 15:24 | comment | added | borkymcfood | Adding on to that, he could also properly fry an additional batch of alliums and toast spices, as you described for proper technique, to add in to the current batch if the flavour is still weak. | |
| Aug 11, 2022 at 15:17 | comment | added | borkymcfood | Yes, the recipe is suboptimal - that I agree with wholeheartedly. Given that @Brandon Kauffman already made it and only complained about blandness, correcting the salt content would be the first and easiest step in salvaging any leftovers. | |
| Aug 11, 2022 at 15:09 | comment | added | Tetsujin | Sure, there's not enough salt - but that's not nearly the half of it. It's a truly terrible recipe, with zero method. It's going to be under-salt, over-perfumed, almost soup consistency with chicken like bullets. | |
| Aug 11, 2022 at 11:53 | vote | accept | Brandon Kauffman | ||
| Aug 11, 2022 at 0:06 | history | answered | borkymcfood | CC BY-SA 4.0 |