The Spice Tailor ‘meal kits’ are awesome
Discussion
bigandclever said:
RobbieTheTruth said:
For anyone cooking these - it makes a big improvement if you brine the chicken for a few hours first.
I’m surprised at that... the whole thing only takes 10 minutes to cook, there’s no time for the chicken to dry out. Might have to give it a try.When I didn't brine, it was basically went from unseasoned raw chicken to finished in 20 mins - and it had that 'just out of a packet' taste.
The brined chicken was delicious. It was softer, juicier and had a lovely background flavour. I brined in room temp water with salt and brown sugar.
RobbieTheTruth said:
Matt Cup said:
What’s “brining”?
Instead of cooking it with chunks of raw chicken breast - soak that chicken breast in a saltwater solution for a few hours.It makes it more juicy and adds a nicer background flavour to the meat.
You can add sugar and spices to the brine too.
I usually just marinate the chicken in the small sauce sachet for an hour before I cook it. Should I brine it before I marinate then?
Matt Cup said:
Ah, thanks for the explanation.
I usually just marinate the chicken in the small sauce sachet for an hour before I cook it. Should I brine it before I marinate then?
Yes, 100%I usually just marinate the chicken in the small sauce sachet for an hour before I cook it. Should I brine it before I marinate then?
Get a bowl, couple of tablespons of salt, couple of tablespoons of sugar. Dissolve in tepid water, then sit the chicken in it for a few hours. Drain thoroughly, then marinade.
RobbieTheTruth said:
Matt Cup said:
Ah, thanks for the explanation.
I usually just marinate the chicken in the small sauce sachet for an hour before I cook it. Should I brine it before I marinate then?
Yes, 100%I usually just marinate the chicken in the small sauce sachet for an hour before I cook it. Should I brine it before I marinate then?
Get a bowl, couple of tablespons of salt, couple of tablespoons of sugar. Dissolve in tepid water, then sit the chicken in it for a few hours. Drain thoroughly, then marinade.
Oakey said:
Is that safe? Leaving raw chicken sat in tepid water at room temperature for a few hours? Does the salt kill off anything nasty?
It's against regulations but I do it.The water can be cold, so just pop it back in the fridge to be on the safe side.
It needs to be tepid initially just to help dissolve the sugar/salt but then it can (and probably should) be cooled.
RobbieTheTruth said:
For anyone cooking these - it makes a big improvement if you brine the chicken for a few hours first.
I haven't done that, but what I do is marinate the chicken in the small sachet of sauce and then chargrill the whole chicken breasts on a griddle until mostly cooked, before cutting them up and finishing the cooking in the spices and the serving sauce.Dinlowgoon said:
Just knocked up the Fiery Goan one with an onion,couple of cloves of garlic and some stewing steak. Whacked it in the slow cooker for 3 hours,put some mushrooms in for the last hour. Nice rich range of flavour and just hot enough for t’other half. Top job.
I shamelessly stole this right down to the mushrooms for my dinner tonight. I had it with some Basmati rice and really enjoyed it. Thanks.Silverage said:
I shamelessly stole this right down to the mushrooms for my dinner tonight. I had it with some Basmati rice and really enjoyed it. Thanks.
No probs,I thought it was great for low effort. I've cooked beef Rendang on many occasions from scratch and that is a lot of prep but if done right is about as good as it gets. But just noticed a Spice Tailor pack in Sainsburys .....;-)LeadFarmer said:
Matt Cup said:
Isn’t that just Korma’s in general?
I love korma, probably my favourite. But not this one. I've still got some left in the pan, it's going in the bin,Matt Cup said:
LeadFarmer said:
Matt Cup said:
Isn’t that just Korma’s in general?
I love korma, probably my favourite. But not this one. I've still got some left in the pan, it's going in the bin,I do get why people go for other currys, but don't get the hate! Like, people don't abuse you for having a Carbonara over an Arabiata!
With curry kits I've always chucked in the dry spices whole as O/H doesn't like too much heat. She's just had surgery and is eating light meals at the moment so when I made a curry just for myself last week I ground up the spices before adding them - it makes a considerable difference in a nice way!
RobbieTheTruth said:
I absolutely love a Korma.
I do get why people go for other currys, but don't get the hate! Like, people don't abuse you for having a Carbonara over an Arabiata!
Probably because outside of the Indian sub continent it is assumed that they are very mild curries in both heat ans spicing, both as a result of the use of a large quantity of ground nuts in the dish without ramping up the spices to compensate. I've got a traditional Indian korma dish and it has quite a bit of kick to it due to the amount of black pepper and ginger it contains.I do get why people go for other currys, but don't get the hate! Like, people don't abuse you for having a Carbonara over an Arabiata!
Korma just means 'with nuts', it's a side effect of nuts that dampens down strong flavours and spicing.
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