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1 20th July 18:52
niall smyth
External User
 
Posts: 1
Default 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
wazza
External User
 
Posts: 1
Default 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
stroma
External User
 
Posts: 1
Default 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
wazza
External User
 
Posts: 1
Default Curries better when cooled


: "Niall Smyth" <niallpissoffyouswine@academysigns.com> wrote in message : news3pKe.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
gkm
External User
 
Posts: 1
Default 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
niall smyth
External User
 
Posts: 1
Default 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
  Reply With Quote
7 20th July 20:19
wazza
External User
 
Posts: 1
Default 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
  Reply With Quote
8 20th July 20:19
stroma
External User
 
Posts: 1
Default 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.
  Reply With Quote
9 20th July 20:19
wazza
External User
 
Posts: 1
Default Curries better when cooled


: "Niall Smyth" <niallpissoffyouswine@academysigns.com> wrote in message : news3pKe.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
  Reply With Quote
10 20th July 20:20
gkm
External User
 
Posts: 1
Default 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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