Did you put much oil into the base Mick? You can see traces of oil in the froth on top, so it has separated. Maybe use more oil in the base if you want more oil to separate?

That last picture clearly shows a nice glossy sheen of oil on the top, Mick, so you've definitely got some separation going on there.

But losing over a litre in evaporation might suggest that you've got the heat too high for the final cooking stage. You're after a delicate 'tickover' simmer, rather than a vigorous simmer or bubbling boil. And keep the lid on. (This may differ from what Chewy and others do, but this is what I've found works for me.)

The mysteries of the base are many and various. Despite using the same ingredients, cooked in exactly the same way, in the same pan and using the same heat, no two bases seem to turn out exactly the same. It may be something to do with some bizarre planetary alignment, but I sometimes find that I don't initially get much separation after the second cook stage, but then I leave it off the heat for a few hours (again, with the lid on), and when I return, there it is.

But the proof of the pudding is in the eating, as the saying goes, so if it makes a good curry I wouldn't worry about t too much.

Quote from: Salvador Dhali on March 30, 2012, 08:38 AM
That last picture clearly shows a nice glossy sheen of oil on the top, Mick, so you've definitely got some separation going on there.

But losing over a litre in evaporation might suggest that you've got the heat too high for the final cooking stage. You're after a delicate 'tickover' simmer, rather than a vigorous simmer or bubbling boil. And keep the lid on. (This may differ from what Chewy and others do, but this is what I've found works for me.)

The mysteries of the base are many and various. Despite using the same ingredients, cooked in exactly the same way, in the same pan and using the same heat, no two bases seem to turn out exactly the same. It may be something to do with some bizarre planetary alignment, but I sometimes find that I don't initially get much separation after the second cook stage, but then I leave it off the heat for a few hours (again, with the lid on), and when I return, there it is.

But the proof of the pudding is in the eating, as the saying goes, so if it makes a good curry I wouldn't worry about t too much.

Thanks SD

I will try this next time.

I didn't want it to burn, which is why I was (more or less) constantly stirring it.

OK next time, low light, lid on and see what happens. 

Quote from: Aussie Mick on March 30, 2012, 08:49 AM

Thanks SD

I will try this next time.

I didn't want it to burn, which is why I was (more or less) constantly stirring it.

OK next time, low light, lid on and see what happens. 

Ah... Yes, constantly stirring it would have the effect of returning the oil to the emulsion. If you get the heat as low as possible so it's just ticking over (and keep the lid on), it shouldn't burn, and you won't lose anything through evaporation.

I've yet to burn a base in this way.

Hi Mick
Your photos look nearly there, that scum IS the oil forming.

The second part of my recipe=
To finish it off, you can do it two ways, but either way you have to thin it down with plenty of water.

1. Quick way is to bring it back to a rolling boil with a lid on, important that you give it a stir
every few minutes as the onion sediment gathers on the outer edge at the bottom of your pan
and can overcook. The trick is that the oil will separate and be carried up with the steam. If you
check inside your lid, after say 15 mins, there should be little droplets of oil stuck to it. How long you boil varies,
but once I get a scum forming and an red/brown oil slick around the outer edge of the pan, I turn it down to a simmer and then off.

2. The slow way, is to bring it to the boil then turn down to a low heat simmer, give it a stir
now and then, until you get the scum/oil. ( always keep a lid on until you get the oil)
It doesn't really matter if it doesn't release loads of oil, as once you've scooped most of the scum off,
you should give the pan a good stir and the oil will mix back in.


Cheers Chewy