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kirtar
Sep 11, 2011


I somewhat see eggs + ketchup as a processed fanqie chao dan (scrambled eggs stir fried with tomatoes) which I freaking love, but I usually cba to actually make any kind of omelette.

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hakimashou
Jul 15, 2002
I LOVE MY ASSAULT RIFLE 15 WITH ITS HIGH CAPACITY CLIP/MAGAZINE


Gravy Boat 2k

kirtar posted:

I somewhat see eggs + ketchup as a processed fanqie chao dan (scrambled eggs stir fried with tomatoes) which I freaking love, but I usually cba to actually make any kind of omelette.

+1 chinese stir fried tomatos/eggs were a staple, that poo poo's so good

Pththya-lyi
Nov 8, 2009

Ia-R'lyehl Cihuiha flgagnl id Ia!



Hello thread!

While visiting family at Christmastime, I picked up a box of S&B Golden Curry roux to see if it was any good. It was, but I had a problem - they don't sell it anywhere near where I live! So I figured I should try my hand at making my own curry from scratch.

I started with this roux, subbing in 1 part cumin and 1/4 part allspice for the garam masala. This was my very first time making roux, and I was nervous about it - I know it's easy to burn a roux and ruin it completely. But I put the burner on medium-low heat, kept stirring with my silicone spatula (the better to scrape stuff off the bottom of the pan with), and eventually it was passably brown. Then I added the spices and stirred them together, and I think I heated it long enough. The mixture had the appearance and consistency of wet sand - if I hadn't known from the pictures that it was supposed to be that way, I'd have thrown it out!

I put the roux aside, then started making the rest of the curry. This was the easy part: I sautéed a chopped onion in a saucepan, then added a bunch of water, a chopped potato, carrot coins, and a block of tofu to the pan. I bought it all to a boil, then covered and simmered it for 15 minutes. Once the veggies were tender, I turned the heat off, added the roux, and stirred it all together for a few minutes. I served it all on top of some brown basmati rice, though I did have some Japanese sticky rice I could have used instead. If I'd had chicken or pork, I probably would have left the tofu out and made panko-crusted meat as a side. The soft tofu breaks into little crumbles pretty much immediately when you add it to the pan and stir it, and doesn't change the curry's consistency much. Tofu curry seems like a good way to "sneak" vegetable proteins into your diet.

The curry tasted fine, but somehow it lacked the flavor the S&B roux had. Is it just because my roux didn't have MSG, or is there some spice combination that would work better for me? Did I mess up the roux after all? I'm not a very experienced cook, so I can't really judge these things for myself. Any advice would be appreciated.

Pththya-lyi fucked around with this message at Mar 5, 2019 around 16:04

Liquid Communism
Mar 9, 2004


War. War never changes.



Fun Shoe

More curry powder, and garam masala instead of your sub will help. I'd also use regular cayenne or chili powder instead of the white pepper, that makes a major flavor difference.

How dark did you cook your roux? Darker roux = nuttier, richer flavor although less thickening, and that's part of why S&B's blocks are dark brown. I'd probably shoot for medium brown roux for this.

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

Ask me about my tattoos.


Same. I use copious amounts of hot curry and garam masala - though I'm a little picky about the garam masala because some of them are too heavy on coriander - and use cayenne for heat. Then, honestly, a bit of MSG just to make it extra good.

I like to use a darker roux and compensate by making my rice a little sticker.

vvv oh yeah, I use lots of potatoes too, can't believe I forgot about that

totalnewbie fucked around with this message at Mar 5, 2019 around 06:12

Liquid Communism
Mar 9, 2004


War. War never changes.



Fun Shoe

The starch from the potatoes helps too.

GhostofJohnMuir
Aug 14, 2014

anime is not good


not to be a spoilsport, but you can also order the curry roux through amazon pretty easily. it's what i've started to do for a lot of my staple japanese ingredients

im on the net me boys
Feb 19, 2017

I died in 2007

GhostofJohnMuir posted:

not to be a spoilsport, but you can also order the curry roux through amazon pretty easily. it's what i've started to do for a lot of my staple japanese ingredients

I also buy curry roux on Amazon in bulk and it's great

Pththya-lyi
Nov 8, 2009

Ia-R'lyehl Cihuiha flgagnl id Ia!



Thank you all for the advice. I'll have to source some garam masala - yet another thing my local grocer doesn't stock - for the text time I try to make this.

Liquid Communism posted:

How dark did you cook your roux? Darker roux = nuttier, richer flavor although less thickening, and that's part of why S&B's blocks are dark brown. I'd probably shoot for medium brown roux for this.

It was definitely a white roux, it had that whitish color and sandy texture. I'll have to take your advice about a darker roux.

GhostofJohnMuir posted:

not to be a spoilsport, but you can also order the curry roux through amazon pretty easily. it's what i've started to do for a lot of my staple japanese ingredients

I may give up and do that eventually, but not yet! Ganbaru!

Grand Fromage
Jan 30, 2006

L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?


GhostofJohnMuir posted:

not to be a spoilsport, but you can also order the curry roux through amazon pretty easily. it's what i've started to do for a lot of my staple japanese ingredients

I ran across https://www.tokyocentral.com recently and there's a lot of things on there for significantly cheaper than Amazon, it's a good place to check too. Shipping may kill the difference depending on what you're buying, it's half off if you buy over $60 and free for over $120.

im on the net me boys
Feb 19, 2017

I died in 2007

Grand Fromage posted:

I ran across https://www.tokyocentral.com recently and there's a lot of things on there for significantly cheaper than Amazon, it's a good place to check too. Shipping may kill the difference depending on what you're buying, it's half off if you buy over $60 and free for over $120.

I've had a bad experience with Tokyo Central in the past with an extremely late order and not great customer service, but I only tried them the one time and they did say they were exceptionally busy.

Grand Fromage
Jan 30, 2006

L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?


Did you eventually get the order? I haven't bought from them yet, but I saw a whole bunch of stuff on there I want and can't find locally or on Amazon so am planning to soon.

im on the net me boys
Feb 19, 2017

I died in 2007

Grand Fromage posted:

Did you eventually get the order? I haven't bought from them yet, but I saw a whole bunch of stuff on there I want and can't find locally or on Amazon so am planning to soon.

It was a week (I think? I do remember it was an unreasonably long time from what I was promised) behind and I asked them to cancel and they refused until I was more firm a second time.

Non Poster
Jan 26, 2019
Probation
Can't post for 27 days!


Pththya-lyi posted:


I may give up and do that eventually, but not yet! Ganbaru!


I'm pretty sure 99% of Japanese people buy pre-made and making it from scratch isn't really a thing, so there's no shame in it. Its basically Japan's Chicken Tikka as far as it being traditional dish.

Pththya-lyi
Nov 8, 2009

Ia-R'lyehl Cihuiha flgagnl id Ia!



I know that, but I still want the roux-making practice.

As a follow-up, I did have a bunch of leftover curry and found it more flavorful after it spent a night in the fridge. That's not surprising for a stew-type dish, though.

Babylon Astronaut
Apr 19, 2012


If you make your own, you can significantly cut, or completely remove the saturated fat and heroic amount of sodium. Pre-made curry rue is not very good for you, but I guess it's fine, because the SA "saturated fat and high sodium is actually good" crew can tell you otherwise.

im on the net me boys
Feb 19, 2017

I died in 2007

Nutrition science is fake I say as I shovel curry into my mouth regularly

Millow
Apr 30, 2006

some say he's a rude dude with a crude 'tude

Do you guys freeze curry? I like to portion and freeze but it doesn't freeze that well. The water seperates, and then I can stir some of it back into the rice but its not great.

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kirtar
Sep 11, 2011


I've never had any roux thickened sauce freeze particularly well.

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