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1
20th July 18:52
External User
Posts: 1
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Curries better when cooled
hi all
I have noticed that my curries are far better when room temperature I made a vindaloo recipe recently but with half the recommended chilli powder and it was so hot it was almost inedible however when I attacked the remainder in the pan an hour later it was gorgeous, the flavour all came out and it was rounded heat-wise I find a lot of sauces (non-indian sauces also) are better when cooled a bit? any thoughts - am i just a chilli-wimp? or should I eat cold curry?? regards niall |
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2
20th July 18:53
External User
Posts: 1
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Curries better when cooled
: hi all
: : I have noticed that my curries are far better when room temperature : : I made a vindaloo recipe recently : but with half the recommended chilli powder : and it was so hot it was almost inedible : : however when I attacked the remainder in the pan an hour later : it was gorgeous, the flavour all came out and it was rounded heat-wise : : I find a lot of sauces (non-indian sauces also) are better : when cooled a bit? : : any thoughts - am i just a chilli-wimp? : or should I eat cold curry?? : a chilli wimp is someone who still has working receptors, so enjoy it while you still can!! I think there are two things which might be happening. The heat component in chillies is far more soluble in oil than in water. If you add just the ground powder (the fresh is so much better, IMHO) it will take a while for it to be extracted into the oil. If tasted soon after adding to the curry, it will not have time to dissolve in the oil, and contribute to mouth burn, rather than the overall *glow* from well extracted chillies. Secondly, as we cook our Indian dishes, the smells which waft up from the cooking pots enter our noses, and can de-sensitise our perception of those flavours later. When eaten the next day, when our noses are 'cleaner', the fuller flavour can be appreciated. Also, if you are not following the 'extract strong spice flavours into oil' routine, by the next day, more flavour will be extracted, and a more satisfying flavour may develop. cheers Wazza |
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3
20th July 18:53
External User
Posts: 1
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Curries better when cooled
I always found vindaloo's to be nicer cooled and then warmed up the next
day. If anything though I'd say they were hotter. |
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4
20th July 18:53
External User
Posts: 1
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Curries better when cooled
: "Niall Smyth" <niallpissoffyouswine@academysigns.com> wrote in message : news
 3pKe.3694$R5.757@news.indigo.ie...: > hi all : > : > I have noticed that my curries are far better when room temperature : > : > I made a vindaloo recipe recently : > but with half the recommended chilli powder : > and it was so hot it was almost inedible : > : > however when I attacked the remainder in the pan an hour later : > it was gorgeous, the flavour all came out and it was rounded heat-wise : > : > I find a lot of sauces (non-indian sauces also) are better : > when cooled a bit? : > : > any thoughts - am i just a chilli-wimp? : > or should I eat cold curry?? : > : > regards : > : > niall : : : I always found vindaloo's to be nicer cooled and then warmed up the next : day. If anything though I'd say they were hotter. : that would be my experience, but also one is tasting with a clean (er) palate. W |
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5
20th July 18:54
External User
Posts: 1
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Curries better when cooled
Similar experience here too, even when the dish was prepared in a
different household. Not necessarily hotter, but flavours were better blended the next day. Especially when reheated with a splash of coconut vinegar. -- |
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6
20th July 20:18
External User
Posts: 1
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Curries better when cooled
hi all
I have noticed that my curries are far better when room temperature I made a vindaloo recipe recently but with half the recommended chilli powder and it was so hot it was almost inedible however when I attacked the remainder in the pan an hour later it was gorgeous, the flavour all came out and it was rounded heat-wise I find a lot of sauces (non-indian sauces also) are better when cooled a bit? any thoughts - am i just a chilli-wimp? or should I eat cold curry?? regards niall |
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7
20th July 20:19
External User
Posts: 1
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Curries better when cooled
: hi all
: : I have noticed that my curries are far better when room temperature : : I made a vindaloo recipe recently : but with half the recommended chilli powder : and it was so hot it was almost inedible : : however when I attacked the remainder in the pan an hour later : it was gorgeous, the flavour all came out and it was rounded heat-wise : : I find a lot of sauces (non-indian sauces also) are better : when cooled a bit? : : any thoughts - am i just a chilli-wimp? : or should I eat cold curry?? : a chilli wimp is someone who still has working receptors, so enjoy it while you still can!! I think there are two things which might be happening. The heat component in chillies is far more soluble in oil than in water. If you add just the ground powder (the fresh is so much better, IMHO) it will take a while for it to be extracted into the oil. If tasted soon after adding to the curry, it will not have time to dissolve in the oil, and contribute to mouth burn, rather than the overall *glow* from well extracted chillies. Secondly, as we cook our Indian dishes, the smells which waft up from the cooking pots enter our noses, and can de-sensitise our perception of those flavours later. When eaten the next day, when our noses are 'cleaner', the fuller flavour can be appreciated. Also, if you are not following the 'extract strong spice flavours into oil' routine, by the next day, more flavour will be extracted, and a more satisfying flavour may develop. cheers Wazza |
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8
20th July 20:19
External User
Posts: 1
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Curries better when cooled
I always found vindaloo's to be nicer cooled and then warmed up the next
day. If anything though I'd say they were hotter. |
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9
20th July 20:19
External User
Posts: 1
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Curries better when cooled
: "Niall Smyth" <niallpissoffyouswine@academysigns.com> wrote in message : news
3pKe.3694$R5.757@news.indigo.ie...: > hi all : > : > I have noticed that my curries are far better when room temperature : > : > I made a vindaloo recipe recently : > but with half the recommended chilli powder : > and it was so hot it was almost inedible : > : > however when I attacked the remainder in the pan an hour later : > it was gorgeous, the flavour all came out and it was rounded heat-wise : > : > I find a lot of sauces (non-indian sauces also) are better : > when cooled a bit? : > : > any thoughts - am i just a chilli-wimp? : > or should I eat cold curry?? : > : > regards : > : > niall : : : I always found vindaloo's to be nicer cooled and then warmed up the next : day. If anything though I'd say they were hotter. : that would be my experience, but also one is tasting with a clean (er) palate. W |
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10
20th July 20:20
External User
Posts: 1
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Curries better when cooled
Similar experience here too, even when the dish was prepared in a
different household. Not necessarily hotter, but flavours were better blended the next day. Especially when reheated with a splash of coconut vinegar. -- |
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