Curry Recipes Online
Curry Base Recipes => Curry Base Chat => Topic started by: littlechilie on September 09, 2014, 12:09 PM
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Hi all I have had great success slow cooking of Jb's base, I fact my results I'm so happy with I will post the method.
Original post and recipe kindly posted by JB here. Link
http://www.curry-recipes.co.uk/curry/index.php/topic,13136.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,13136.0.html)
I have followed the recipe with little change, but adding 1 cup or oil at start, the only other difference is after bringing to the boil I then reduced the heat to my smallest flame possible.
Then allowing the base to cook slow for 5-6 hours lid on, occasional stirring is required, also sticking to the times Jb suggests adding ingredients.
Last thing I adjusted was after two hours, I added 5 browned in oil chopped garlic cloves as suggested by many making the base. Then returned to the slow cooking.
Everything was blended after the 5-6 hours, very little effort needed as onions are melted.
This is more economical on amount of gas used and IMO is deep in flavour.
Making Jb's base to spec over 5 times I still fully endorse the original method!
This is only my preference, I share this as my way of squeezing the max I can out of a Gravy.
My Thanks go to Jb for sharing the original method used.
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You da man, LC!!! Thanks v much, trying this ASAP. This Forum thanks you for your hard work.
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Littlechilli
Much appreciated report.
I use low flame lid on for stage 1 too. It's normally 2 hrs or even 1.5.
On the basic base I've recently had nightmare - onions far too sweet (spelling remembered). This base being cooked for 5 hrs.
I've not had chance to resolve the why.
Hence the question - was sweetness ok or more than you normally get.
For info I used old fryer oil in the base and have fingers crossed this caused the step change.
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Hi jerryM if your having sweetness issues I would add a only very small amount of the coconut cream, you could also add some white cabbage to balance this out! I have used cabbage in Jb's base to great effect on tests pots.
But in the curry cooking stage you can alter this sweetness , or use to your advantage depending on what your cooking!
It's only really the madras and vindaloo that requires the sharper sour taste, good use of lime and salt will help here. So a sweet base is no problem for me as I never need to add sugar in cooking unless it's a super sweet curry like Korma.
I found sweetness equal on both methods to be honest, the slow cook surprisingly has a very slight vinegar tang at the end.
:)
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littlechilie,
many thanks for that. i've not been able to get to base and the last fiasco is still haunting me.
your comment put my mind at rest. i now feel the old oil had some kind of additional effect. time will tell as i feel i need to make what ive been calling "basic base" one last time.
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I have tried many different cook times and heat levels , from very hard boil for 1 hour to very slow cook over 5 hours +.
The slow longer cook can produce an overly sweet gravy if cooked for too long, but if stopped when you get the "vinegary" smell it produces an excellent tasting gravy.
The Jb hard boil for 2 hours (until the onions are properly cooked) base produces consistently good results every time.
When I get time I will give the slow long cook method a go on the Jb base and see what variances there are.
What do you think the noticable differences are lc between hard boil and slow cook jb base ?
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its an interesting generic question that applies to all base - difference or why - slow simmer v hard boil.
i adopted slow simmer as i favor the all in approach albeit since i adopted a few suggestions from Axe ive staggered the additions a little. in short protecting the spice was my reasoning.
i cant recall using the hard boil for a long time too - probably KD1 days.
the other more important factor for me is getting taste into the oil. the longer cook definitely enhances the oil produced.
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slow cooking will certainly get more flavour into the oil, I wish I had more time to try slow cooking of the gravy.
The Jb base produces an excellent gravy when made as originally posted though and is certainly the best gravy I have made and used and has taken my final dishes to another level.
Can slow cooking improve this base? That would be one hell of a base
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Try dumping it in a slow cooker for 8 hrs low after its made I have done this and it was the "dogs nuts" as they say the flavour was awesome ;D
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the other more important factor for me is getting taste into the oil. the longer cook definitely enhances the oil produced.
That's the reason I don't use powdered spices at dish stage for the usual curries
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What do you think the noticable differences are lc between hard boil and slow cook jb base ?
The results are almost the same, but the slow cook slight more depth of flavour, also a slight vinegar tang!
But as you say the original method is perfect as it is MA.
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slow cooking will certainly get more flavour into the oil, I wish I had more time to try slow cooking of the gravy
I tried slow cooking (overnight) a base sauce a couple of days ago. I was surprised it led to no noticeable improvement in the flavour. The base sauce probably wasn't as good as with just a 40 minute cooking time.
I kept my recipe and quantity the same as normal, so it seemed a valid comparison.
I'd repeat slow cooking again for convenience, but not for flavour.
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Interesting findings George, I had an increase in flavor, but didn't cook as long as overnight., maybe overnight is to long a time.
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maybe overnight is to long a time.
Good point! I'll give it a further try. How many hours of slow cooking would you suggest?
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5-6 hours was the time I cooked for George, just until the onions are melted and all oil is rising. There sould be no effort needed in the blending I feel.
Thanks.
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Did you slow cook the onions or the blended base George?
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Was this overnight base cooking in a dream George, or can you explain
how you actually cooked the 3 kilo of onions and what equipment and method please.
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Was this overnight base cooking in a dream George, or can you explain
how you actually cooked the 3 kilo of onions and what equipment and method please.
Why do you imply I'm imagining it? I'm no expert in using slow cookers but I thought all-day or overnight cooking was a large part of the idea, like to use time whilst at work, or asleep.
Also, I never said I cooked JB's base and/or 3kg of onions. I said I cooked a base to my normal recipe.
My new standard quantity for cooking a base sauce is based on just 200g of onions. It's more than enough for one portion of final curry. That's what went into the slow cooker after the onions, garlic, ginger and spices had been fried/softened a bit in the oil. That's what I normally do, before adding water and simmering for 40 mins but, with the slow cooker on 'low' it was cooked for about 8 hours.
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{Slow Cooking Of Jb's Base} is the thread George.
LC is talking about slow cooking Jb
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Hi Chewy, there is no second stage in this cook, it's just as stated in the first post were I list how I make this base :) and it works out just a little over the original time estimated by Jb's post.
He writes he is not sure how long the onions are cooked but it's a long time.
The chef impressed the point that the onions MUST be cooked until they've virtually melted...that's the key to it's success.
This is how I am cooking Jb's base.
Thanks ;)
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{Slow Cooking Of Jb's Base} is the thread George.
Patronising or what, Mr Know-it-All?
Do you think I'm not aware of that? My post is on a similar theme and hopefully relevant.
>>LC is talking about slow cooking Jb
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So what? If I can obtain BIR flavours by using alternative techniques, then I will. Presumably, you dismiss H4C's naan bread recipe as a figment of his imagination, just because he uses a frying pan and BIR's normally use a tandoor oven.
Very good point, George...well all of them were good points but didn't want to quote the whole thing in case I upset some of our other members.
My own quest as regards BIR, is not to cook it exactly like they do in restaurants and takeaways, but to achieve the same results using whatever techniques I can employ in the home setting. Chris's naan bread is a perfect example. Base sauces cooked in a slow cooker may be another, but I haven't tried it.
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If I could reproduce BIR to the letter in a washing up bowl, then I bet I could sell a shed load of ebooks telling people my cooking method.
The Point is the finished product is what counts.
Thanks :)
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How big was the washing up bowl lc?
Will your ebook be out before chris's? :o
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George
Stay calm sir.
Radical idea using a slow cooker for a single portion.
The smallest I've cooked is 4 portion but via STD method.
Most I've cooked stage 1 is 6 hrs. I've also I think done stage 2 for something like 7 hrs. The stage 2 time has no effect. I now cook for 20 min tops just enough to skim off.
The stage 1 is very different and relies more on the end point of the onion ie melted.
Axe alerted me to heat destroys flavour. I've consequently reduced stage 1 from 2 hrs to 1.5. The stage 2 reduced from 1 hr to 20 mins. In total 70 mins reduction in 180 mins total originally.
Switching to a slow cooker I can only imagine that it's like leaving cooked food in a warm condition for too long and destroyed the flavour.
I must admit I'm surprised at that outcome as slow cookers work for other non curry dishes.
Hope you intend repeating. I'd be very interested in what has caused the problem.
If I was to bet on the caused I'd Say it's not the time.
On my next go at the basic base ie 5/6 hr low flame cook I'm going to taste each hr in attempt to get to bottom of the horrible sweetness I got last time.
Maybe this would help yourself. It's worth persevering with the slow cooker idea - would take lot of hassle out.
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I always cook on a low heat, Just a nice simmer will bring out the flavour of the onions more, Hard boiling doesnt do any justice other than having to keep topping the base up with water and making it weaker, I wouldnt want to boil the living daylights out of my stew.
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Mike the rationale is to copy BIR style. That being so they cook the shit out of their base (well some do, some don't) because they have customers to feed and they have wages to pay. If you want to nancy-boy around all day cooking on a faggots worth of energy...so be it. But it ain't BIR.
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But it is Bir, Your wrong me old mate,
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But it is Bir, Your wrong me old mate,
Prove it.
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Hope you intend repeating.
Yes, I must try again and, if I do, I'll taste the slow cooked base sauce about every hour.
That would probably mean I need to puree everything much earlier. That's another variable - cook solid vegetables for ten times longer than the puree or arrange it the other way around.
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George,
dont puree it. i feel it would be a step change too soon (too many variables being changed at once).
just give it a stir then taste the liquid. agreed not ideal.
once stage 1 cook and blended then no problem tasting during the stage 2.
i have tried the stage 2 before and confident things dont improve past 20 mins once brought back to the "boil" (simmer for me). think i went upto 7 hrs (posted some time ago).
it's really in the stage 1 cook that i'm intrigued on - due to the various descriptions used of the end point. for me mushy onions but not any smell or "vinegar" etc. its if going past the mushy stage or as Secret Santa says giving it heat - does this produce a better base.
i feel that your slow cooker approach is hopefully like putting it all in slow motion. pure guess and may be wrong.
best wishes and fingers crossed
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Made the JB base last weekend, did the 2 hour hard boil and despite adding some water and giving an occasional stir ended up with 1/2" of burnt sludge on the bottom of the pan :-\ Had to bin the lot !
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Thin cheap stockpot?
Bit more stirring next time and a lower heat and you'll be right mate.
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Thin cheap stockpot?
Bit more stirring next time and a lower heat and you'll be right mate.
Thirty odd quid matey stainless steel 10 litre with solid base.
Made another base yesterday , used more veg oil brought to the boil then high simmer for 2 1/2 hours, turned out excellent.