Topic: rajver vindaloo sauce - new chef/ and base sauce recipe

[JerryM]

Panpot,

the electric hob is absolutely of no use in frying a curry.

i have had a 2.5kw LPG stove for perhaps a month now and can't believe the difference in cooking on a real flame. the camping stove is effectively what i've got (one of parker 's recommendations). my only reservation is that if it's the size that u can pack in your rucksack - then it's no good - not enough whumpf.

the 2.5kw is a balance for me and suits my needs - it works much better than hob (and i mean much), i use it to cook base and i use it in my kitchen. i have an option to get a bigger jet but as yet don't see a need.

http://www.curry-recipes.co.uk/curry/index.php?topic=2894.msg25642#msg25642

[Panpot]

Tks Jerry, your a star for prompt reply and for the link and the photo. Could you tell me where you got it from? I feel there is mileage in this and will definitely have a go. What type of Gas are you using too? Thanks again, inspired cheers Panpot.

[Panpot]

OK cooked the base sauce as described and it turns out looking the part although no real smell off it even in the morning. It does taste sweet though which may well make it suitable for CTM and Kormas etc.

I intend to make a vegetable curry with caullieflower, potatoes and peas tonight just to test it and will report back. Unfortunately I had run out of usual Curry powder, TKS brand from UK Asian stores and had to use a small Jar of French brand not unlike typical UK supermarket brands. Probably will effect the smell but as we all know the final cooking is key so will look to improve on end result. Panpot

[chowie]

Panpot,

the electric hob is absolutely of no use in frying a curry.

i have had a 2.5kw LPG stove for perhaps a month now and can't believe the difference in cooking on a real flame. the camping stove is effectively what i've got (one of parker 's recommendations). my only reservation is that if it's the size that u can pack in your rucksack - then it's no good - not enough whumpf.

the 2.5kw is a balance for me and suits my needs - it works much better than hob (and i mean much), i use it to cook base and i use it in my kitchen. i have an option to get a bigger jet but as yet don't see a need.

http://www.curry-recipes.co.uk/curry/index.php?topic=2894.msg25642#msg25642

That's interesting but I use electric and my pan gets hot enough I believe, when cooking the curry it's only in the pan a short time really and have always thought heat is heat so to speak (unless your trying to char something), what difference do think it makes? I have an outside grill with separate propane burner I could cook my curries on that next time

[parker21]

hi chowie the hob is fine if all you want is to cook a curry. but it normally chucks out a minimal 1.5 kW of heat and doesnot give the heat of even the most basic cheap gas stove normally 2.0kW of energy and the flame is also not blasting out the middle of the pan and immediate controllability the gas has. and it is probably cheaper than leaving hob on for a couple of hours. try using your side burner on your ouyside grill and you will see the diference. trust my i started on a leccy nob and since i have had my camping stove i have only cooked 2 curries on the electric hob due to not being able to get the gas cannisters. i've had my gas 1 since july last year and it also allows you to minimise on the mess as you can put a large newspaper underneath just like some do in the restaurants and the colours of the splatter giv ethe visual effect of being in your own BIR kitchen ;D
kind regards
gary

[JerryM]

Gary,

u just don't stop impressing me - a newspaper trick - honest my little grey cells had been going on this "cleanup" dilemma but i could not decide on the best approach - thanks for sharing best home practise.

Panpot,

i got mine via gary's link - from Hamilton gas products (in Northern Ireland) - the stove is actually from Italy. it's the 10" (250mm) version so that it sits on my existing electric hob - the cast iron base gets ruddy hot when cooking. it's a 2.5kw and there are a few posts on various options - i believe the general feeling is that 4kw is the min required - so far i've been happy with the output. i had to buy a piece of tube and connector from my local gas shop. i run it on a 5kg propane.

Chowie,

i think if u've got a gas hob then u won't see a lot of difference. the heat intensity produced by the open flame is nothing like an electric hob (which i have and use for normal cooking). i feel the gas brings an increase in consistency of cooking c/w electric hob. it also allows me to use a thinner base (ie more water) and i feel this get's much closer to real BIR (see Admin's Jalfrezi and the water trick).

http://www.curry-recipes.co.uk/curry/index.php/topic,2664.0.html. i think there's more info on the water trick in SnS's Base July 08.

[joshallen2k]

I need to ask about the whole ceramic hob vs. "camping cooker"...

My hob is ceramic (pretty good model, apparently a "Professional") and I find it gets extremely hot. The oil gets smoking hot and I find it very easy to burn things. Granted it does not heat as quickly or cool as quickly as gas.

So what is it I get by upgrading to gas?

That said, how is that the flames happen with the gas hobs? What exactly is igniting and catching fire? The oil?

-- Josh

[chowie]

Thanks for the responses guys, I will try it next time and I may be surprised but like what Josh says, I get lots of heat, I can't cook a curry on full heat with my electric hob as it just burns/splats/evaporates everything far to quick, this is why I was also surprised when seeing the videos of Maliks because if I had left thing on the heat like I've seen them do, well, I would have some bad curries. But I guess it's a different kind of heat so I will be stinking the neighborhood out for my next curries outside.

[JerryM]

Josh,

there's probably no quick answer.

ceramic is probably better than my "hot plate" hob - mine has a hot spot in one area and this i feel affects the consistency of the curry - high tendency to get some local burning at both frying and simmer stages.

i feel the electric hob only heats the base of the pan and heat is then transferred through the metal to the sides. the gas sort of wraps around the pan better so that the whole of the pan is heated.

i think the pan is equally important. i also think the large spoon has a part to play (too soon to say).

the extra whumph allows me to add more water to the base ie thinner and this is then evaporated off during the simmer "boil" and this definitely adds taste to the finished dish (re Admin's Jalfrezi adding water and SnS made the point in i think the July 08 base)

i feel this better heat distribution around the pan is better suited to the cooking method suggested previously as producing better results ie to leave the base mainly undisturbed once the frying stage is complete ie swirl and stir. the Malik video now shows the correct method vividly.

i no longer think getting the oil to smoke is key and certainly don't aim for any flames. i aim to emulsify the oil and spice using water in the tom puree and start with everything cold.

the gas has the added advantage of speeding up the frying/cooking process.

i suppose the acid test for me is i've cooked curry on electric for what 8mths. i've only had the stove a month and i've had to buy the big spoon. this is partially to do with the heat from the stove along with the inevitable spitting

in quick answer - it's like standing by a bonfire c/w an electric fire.

[Panpot]

Thanks everyone for picking up on the gas stove,I appreciate it. Jerry I will order one just like yours however I noticed last night on the Jamie Oliver programme he was using gas stoves at the football ground. I can get my hands on one of these this weekend and wondered if any of you camping gas enthusiasts saw it and if you have any views on the efficiency of this type. Gary is there any chance of a photograph of your own if it differs from Jerry's?

Back to the core of the thread. I cooked the vegetable curry last night ( first one from the site in easily six months ) and while my wife and her pal loved it I was not sure of the smell or taste being as good as I expected. Now it may be I was just needing match practice but following the method featured above I feel something was missing either onion paste or something similar. I hope I am not out of order here but way back when we had the trouble with the Andy Guy he posted a recipe for an onion type paste to be added towards the end. It wasn't easy to make although I did and froze it and used it for a year and it certainly brought the smell and flavours out. I cant find it on the site now which is OK but wondered if there is a better one somewhere else or some other similar approach worth exploring.

Thanks as ever for the best site on the web, looking forward to months of experimenting and cooking. So having come back a few days ago I have two batches of different base sauces tucked away in yogurt tubs in the freezer ,great. Panpot