Curry Recipes Online
Curry Base Recipes => Curry Base Chat => Topic started by: Beatdown on January 14, 2014, 09:39 AM
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Hey all, i just joined the site.
ive looked for advice, but cant seem to find an answer, i dont even see a search function for this forum. where is it?
I've tried to create Saffron curry base twice, but i cant seem to get the oil to separate.
i followed the instructions. should i just continue to cook it long past the 30 mins it says until the oil separates?
thanks for any advice
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If you go to the top of the page, you will see a black band, All functions are there,
Don't know anything about the Saffron base, But someone will let you know,
and welcome to cr0
Les
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Hey thank you, i dont know how i didnt see that search button before.
Its not been much help, the threads on this subject are pages and pages of arguments, its awful.
The information i found suggests that its down to my own taste, now thats fine, but i dont have a taste yet.
i just need to know why the oil didnt separate and what can i do about it? cook it more or use it as it is?
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All I can suggest is put the base on a low to medium heat, and just let it cook for a while longer, may work may not ;D
Les
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I wouldn't get too hung up about the oil separation, my friend. I'm not sure what's in your base, but they are generally mostly onions. If the onions are softened enough, I'm sure it will be fine.
It will be blended anyway, and any oil will be contained in the base.
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Just looking at the recipe and it seems to be 0.5 l oil in a 1 1/2 kg onion base. Definitely need some of that floating on the top in my opinion. No idea what garp is talking about. Also recommend boiling for longer. Try thinning down the base with water too, if needed. Next to impossible to get bases to separate properly if they are too thick.
Rob :)
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Lol Rob - half the time even I have no idea what I'm talking about.
But anyway, why would you need to see the oil floating on top? If you know that the ingredients are cooked, and it's going to be blended anyway, what difference does it make in a base?
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Rob's right about the water. I found that one out myself a long time ago. :)
Add a mug or two of water and see how you get on after 15 mins or so.
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Seem to remember the Saffron Base being pretty watery anyway. I personally don't worry too much if the oil doesn't separate....it will do later when you cook a curry from it.
If I cook a new batch of base and the oil separates, I end up having to blend it back in before I portion it up and freeze it anyway
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Seem to remember the Saffron Base being pretty watery anyway. I personally don't worry too much if the oil doesn't separate....it will do later when you cook a curry from it.
If I cook a new batch of base and the oil separates, I end up having to blend it back in before I portion it up and freeze it anyway
Interesting views Mick. I disagree. If the base isn't separated properly to start with, or very close to being separated, there is no guarantee of it happening in the pan. Indeed, in my experience, it won't, and you are stuck with the oil in your curry, plus potentially the additional oil (tarka, etc). The result is an oil-laden curry. I have seen TA's churning out such curries and they are always sub-standard. Poorly separated base is simply impossible to work with for many dishes, e.g madras, bhuna. Textures are a non-starter. Remember also the separated oil is spiced oil. Really need to have control of how much of it ends up in a curry, and when. I also blend the separated oil back into my base before freezing. On re-heating the oil separates rapidly, every time. Absolutely essential in my view. This is also the secret of how I stay slim, and maintain my perfect physique. Ask anyone. :D
Rob :)
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Oil separation is one thing, Rob, but you seem to be suggesting that some or all of the separated oil should be skimmed off. Is this the case, and if so, at what point would you recommend skimming ?
** Phil.
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Don't understand Phil. Where have I suggested that separated oil should be skimmed off?
Rob :)
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Well, in lots of places in your immediately preceding post, Rob, such as when you write "you are stuck with the oil in your curry, plus potentially the additional oil" and "The result is an oil-laden curry", but perhaps most specifically when you write of "the need to have control ...". If you don't skim it off, how do you "have control of how much of it ends up in a curry, and when" ?
** Phil.
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Good point, well presented ....
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Well, in lots of places in your immediately preceding post, Rob, such as when you write "you are stuck with the oil in your curry, plus potentially the additional oil" and "The result is an oil-laden curry", but perhaps most specifically when you wrote of "need to have control ...". If you don't skim it off, how do you "have control of how much of it ends up in a curry, and when" ?
** Phil.
Phil. Providing that the oil is separated from the base, it is fairly straightforward to control how much of the oil goes into a curry. I use a ladle. Do you mean skimming off oil from a finished dish? If so obviously this is entirely up to the chef/personal preference.
Rob :)
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OK, so now I understand. Having separated, even though you store both separated oil and aqueous base in the same container, you take advantage of the fact that they occupy two separate layers to decide what fraction of each to add. It can't give you the accuracy of control that skimming the oil off and storing it separately would give, but nonetheless it seems to me to be very probably the same technique that BIRs might use, in just the same way that they use one spoon for (virtually) everything whereas we tend to have our 1/4, 1/2, 1 teaspoon, 1 tablespoon, etc measures -- i.e., they favour simplicity over complexity for obvious reasons.
** Phil.
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these are very good replies, thank you very much Phill & Rob
now i have a follow up question.
what is the secret or your technique to getting the oil to separate?
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In my base, I do not worry. In fact, I actually want a homogeneous base. SNS's description (http://www.curry-recipes.co.uk/curry/index.php/topic,2271.msg20262.html#msg20262) of the Saffron base states specifically that the oil should come as the final phase of the base preparation [1], but I use a different base (Kris Dhillon's) and for her base there is no apparent need to achieve oil separation other than during the cooking of the final dish.
** Phil.
[1] See image below