"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 04-04-2014, 09:28 AM   #1
Assistant Cook
 
Join Date: Feb 2014
Location: alaska
Posts: 38
Problems with curries and bolonese sauce

Curries, my issues are that its not creamy enough. Now ofc alot of 'traditional' curries are loaded with stuff like coconut, ghee, etc etc however I would like a creamy curry whilst still being healthy :P. I tried adding low fat milk but that still didnt improve it much as it makes the curry more curdled than anything, the yoghurt and the wateryness form the tomatoes etc would just separate out rather than mix together. So any suggestions for making curries richer/creamier in consistency without being unhealthy?

As for bolognese sauce...I find it always ends up bland, in a similar way to the curries I make. They are just watery without any consistency or taste. They taste more like heated tomatoes and a little bit of spice rather than a unique tasting meal :(. I also love a bit of strong cheese on them but I find as soon as the cheese gets hot it just turns into this tasteless plasticy goop which galvanizes itself to my fork and the dish. I have wrecked a few dish cleaners form this ominous substance getting caked to their surface making them unusable afterwards.

So tips please! :)

__________________

__________________
Cook4984 is offline   Reply With Quote
Old 04-04-2014, 10:10 AM   #2
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,413
It's difficult to offer advice without knowing exactly what you are currently doing. Personally, I like to make a lot of tomato based curries, just for the reasons you describe. Not that I feel yogurt or coconut milk are necessarily unhealthy, but they can jack up the calories (by the way, if you do use yogurt, it must be the full fat variety, which isn't as quick to curdle when heated).

You can usually replace any or all of the coconut milk, yogurt, or cream with tomato puree. If there isn't enough gravy, or it's too thick, just add a little water or stock until the consistency is what you are looking for. Sometimes I add just a dash of cream at the end to give a little more richness.
__________________

__________________
Steve Kroll is offline   Reply With Quote
Old 04-04-2014, 10:17 AM   #3
Assistant Cook
 
Join Date: Feb 2014
Location: alaska
Posts: 38
Thanks, yes for me its the opposite my sauces are too runny and just juices. I dont do anything really except add vegetables and spices for either dishes, so that is why i didnt say it cos i basically just wanna know the essential ingredients which make sauces rich and creamy (apart from cream :P).

If it is the case that its only adding coconut or cream then maybe ill look for some healthier alternative which retains the same binding properties without the health hit?
__________________
Cook4984 is offline   Reply With Quote
Old 04-04-2014, 10:35 AM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,378
Re: Bolognese. What do you make your sauces with? Bolognese is a meat sauce with some tomato in it. Not a tomato sauce. It also includes dairy either milk or cream. Post a link to the recipe.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 04-04-2014, 10:43 AM   #5
Assistant Cook
 
Join Date: Feb 2014
Location: alaska
Posts: 38
Well no recipe, i just made it up as i go :P

I just used 3 tins of tomatoes and basil, onions garlic and quorn mince for the meat- not that im vegetarian for the record just like it for a change sometimes..
__________________
Cook4984 is offline   Reply With Quote
Old 04-04-2014, 10:58 AM   #6
Sous Chef
 
menumaker's Avatar
 
Join Date: Aug 2012
Location: South West France
Posts: 588
For your curries try adding creme fraiche instead of yoghurt towards the end of the cooking time and/or a tablesp (per 1/2pt of sauce) of ground almonds sprinkled in. This will give you a beautiful flavor and WILL also thicken the sauce so just remember that.
For your tomato sauces, try tinned plum tomatoes with a dash of ketchup mixed in with some fresh or dried oregano or basil. Don't add any more water than absolutely necessary and cook your sauce long and slow, preferably the day before you want to eat it. Use the leanest and best meat that you can afford and just before serving add a dash of balsamic vinegar. The cheese needs to be a hard cheese such as cheddar or best of all, grated parmesan type cheese.
__________________
Celtic cook

Life is like good wine.......best taken with friends x
menumaker is offline   Reply With Quote
Old 04-04-2014, 11:04 AM   #7
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,269
Quote:
Originally Posted by Cook4984 View Post
Well no recipe, i just made it up as i go :P

I just used 3 tins of tomatoes and basil, onions garlic and quorn mince for the meat- not that im vegetarian for the record just like it for a change sometimes..
That's a tomato sauce, not a Bolognese sauce, which like Andy pointed out is more of a meat ragu with some tomato, wine and milk.

Drain the tomatoes, add tomato paste, red wine and let it cook down. It will thicken up as the water evaporates.

Make sure you season it with salt and pepper at the beginning.

Cook it with a rind of parmesan cheese in it for added flavor. Remove before serving.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 04-04-2014, 11:59 AM   #8
Assistant Cook
 
Join Date: Feb 2014
Location: alaska
Posts: 38
Thanks both,

menumaker thats some great tips, had totally not thought of adding nuts. I have no qualms about using nuts since they are good fats :)

Right will try tomato paste in the mix next time. I just hadnt bothered as i figured ive got loads of tomato in already why add more :P?
__________________
Cook4984 is offline   Reply With Quote
Old 04-04-2014, 12:01 PM   #9
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,269
Quote:
Originally Posted by Cook4984 View Post
Thanks both,

menumaker thats some great tips, had totally not thought of adding nuts. I have no qualms about using nuts since they are good fats :)

Right will try tomato paste in the mix next time. I just hadnt bothered as i figured ive got loads of tomato in already why add more :P?

Tomato paste adds a little thickness and depth of flavor. So it might be a good addition to a sauce that is watery and bland.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 04-04-2014, 12:02 PM   #10
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,269
Try fat free evaporated milk for the curry
__________________

__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Reply

Tags
sauce

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:06 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.