Stealth Curry [Txt Wall]

[tp4tissue]

Ery1 luv's dat Tumeric, Cinomon, Qumin, Garam Masala

BUHTT... the fragrance can attach itself to the domicile for DAYS.

SOLUTION: Divide.

The main problem is the vaporization of the oils when the spices are fried/aromatized.

Notice that the <Gravy> portion of the curry is a slurry, and there are no large pieces.

Normally, the only reason you'd have to cook something in sauce is because it's rather large and it requires more contact surface to Diffuse the flavor into the large object, like BIG pieces of potato.

But, in a curry gravy, all the pieces are small, and part blended, there's NO REASON the spices have to be cooked Together with the Main-Substrate.


THEREFORE: If we take ALL of the spices, Turmeric, Garam masala, Garlic, Onion, Ginger, Chili, Qumin
- Fry them Outdoors in coconut oil, THEN place into glass bottle to be mixed with the rest of the gravy later, There is Virtually NO kitchen smell.

The Base Gravy itself has almost no strong smell, and does not adhere to surfaces because there's no vaporized Oils as part of the aromatics process..

The Glass bottle aromatics become a Flavor pack, and it readily diffuses into the base gravy.


DAY 2 leftover,  when you store the gravy, store that separately as well, Keep the sauce in the bottle. The base gravy is heated in the microwave alone, the Aromatics does not need to go in, mix in after the base gravy is heated, this way we avoid contamination of the EM containment vessel.

[noisyturtle]

It attaches to people too. You smell like what you eat, especially spices.

[tp4tissue]

It attaches to people too. You smell like what you eat, especially spices.

I wonder if this is actually true,  it might just be cooking fumes.

[noisyturtle]

It attaches to people too. You smell like what you eat, especially spices.

I wonder if this is actually true,  it might just be cooking fumes.

Curry especially makes you smell like straight up curry. Ever eat onions then later get all sweaty and it smells like grilled onions? Or wonder why babies smell like milk?
Basically any food or ingredient with sulfer compounds or lipids (spoiler, like almost every food) is gonna make you stink, you personally likely won't notice though.

[Findecanor]

THEREFORE: If we take ALL of the spices, Turmeric, Garam masala, Garlic, Onion, Ginger, Chili, Qumin
- Fry them Outdoors in coconut oil, THEN place into glass bottle to be mixed with the rest of the gravy later,

You might be able to find ready-made jars with fried spices in oil at the supermarket, even.  I tend to buy larger jars than I need and forget the jar in the back of the fridge until I find it and throw it away a year later ...

I find that fenugreek leaves are the worst when it comes to lingering cooking smells, BTW.