Help Jailhouse Chilli Gone Wrong
Help Jailhouse Chilli Gone Wrong
Author
Discussion

Spydaman

Original Poster:

1,659 posts

286 months

Friday 3rd December 2010
quotequote all
Cooked Mobile Chicanes Jailhouse Chilli last night for 20 people who arrive in about an hour. Just warming though and its gone all runny. Any ideas how to thicken it up a bit? Just leave it to simmer and reduce or add something or spoon out some of the liquid?

tontoro

3,516 posts

271 months

Friday 3rd December 2010
quotequote all
depends on the taste - does it need reducing? if not, then you could use something like arrow root (best), beurre manie, or cornflour. dont spoon out the liquid, that's all flavour going down the drain

Du1point8

22,809 posts

220 months

Friday 3rd December 2010
quotequote all
If using cornflour, mix it with some water first to make a paste.. do not I repeat, DO NOT add the cornflour directly to the chilli unless you like lumps...

GarryA

4,700 posts

192 months

Friday 3rd December 2010
quotequote all
Du1point8 said:
If using cornflour, mix it with some cold water first to make a paste.. do not I repeat, DO NOT add the cornflour directly to the chilli unless you like lumps...

Jer_1974

1,643 posts

221 months

Friday 3rd December 2010
quotequote all
I would just reduce it on a moderate heat for an hour or so.

scorp

8,783 posts

257 months

Friday 3rd December 2010
quotequote all
Du1point8 said:
If using cornflour, mix it with some water first to make a paste.. do not I repeat, DO NOT add the cornflour directly to the chilli unless you like lumps...
This man speaks sense, ruined my sweet and sour sauce doing that once smile


Edited by scorp on Friday 3rd December 19:13

Spydaman

Original Poster:

1,659 posts

286 months

Friday 3rd December 2010
quotequote all
OK, gone to get some cornflour

Spydaman

Original Poster:

1,659 posts

286 months

Friday 3rd December 2010
quotequote all
Spydaman said:
OK, gone to get some cornflour
Corner shop hasn't got any cornflour

XG332

3,927 posts

216 months

Friday 3rd December 2010
quotequote all
Spydaman said:
Spydaman said:
OK, gone to get some cornflour
Corner shop hasn't got any cornflour
Your fked then. Goodbye.

ETA, 3 mins to get to the shops and back. Do you live in a corner shop?
i want proof

Edited by XG332 on Friday 3rd December 19:31

scorp

8,783 posts

257 months

Friday 3rd December 2010
quotequote all
Try reducing it / simmer for a while ?

GarryA

4,700 posts

192 months

Friday 3rd December 2010
quotequote all
XG332 said:
Spydaman said:
Spydaman said:
OK, gone to get some cornflour
Corner shop hasn't got any cornflour
Your fked then. Goodbye.

ETA, 3 mins to get to the shops and back. Do you live in a corner shop?
i want proof

Edited by XG332 on Friday 3rd December 19:31
They don't sell custard either.

21TonyK

13,224 posts

237 months

Friday 3rd December 2010
quotequote all
Flour, any kind of flour. Mix 50:50 with cold water and beat it in!

Spydaman

Original Poster:

1,659 posts

286 months

Friday 3rd December 2010
quotequote all
All the other flour got binned the other day because it had weevles in it. How long will the corn flour take to work? I can get one of the guests to bring some.

Mobile Chicane

21,966 posts

240 months

Friday 3rd December 2010
quotequote all
If made correctly, it shouldn't be runny.

The essence of Jailhouse Chili is the time taken to slowly reduce it - something prisoners have lots of.

You could try flour mashed with lumps of butter. Or more time.


Spydaman

Original Poster:

1,659 posts

286 months

Friday 3rd December 2010
quotequote all
Ok, got some cornflour and put in a big teaspoon mixed with some water. It still looks a bit runny, but better.

21TonyK

13,224 posts

237 months

Friday 3rd December 2010
quotequote all
More than a teaspoon! 50g to 1 litre of water makes a "soup" so maybe a couple of big dessert spoons to a cup of cold water blended to the desired consistency will do the job

andym1603

1,884 posts

200 months

Friday 3rd December 2010
quotequote all
You could always try using potato flakes (Smash). Old trick used by chinese restraunts I believe. Won't alter
the taste if you don't use too much.
Andy..