Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: norvegicusbass on January 09, 2015, 04:31 PM
-
I made a curry base today and as my blender isn't the best and that I was unhappy with its texture I decided to pass it through a sieve. The consistency that it came out after that of course was thin.
However the man whose recipe I was following on You Tube stated that the finished consistency should be more like milk and not soup and that's the way it has come out. Certainly a few BIR recipes I have seen on YT seem to show this rather thinner consistency.
Anyone else sieve their base? If so what do you do with the pulp? I am certain there could be a use for it.
-
I used to, I found it time-consuming and my hands would lock up with arthiritus!
So I got one of these (well similiar) http://www.amazon.co.uk/Kitchen-Craft-Rotary-Vegetable-Mill/dp/B000NLSSYG/ref=sr_1_2?ie=UTF8&qid=1420821789&sr=8-2&keywords=food+mill (http://www.amazon.co.uk/Kitchen-Craft-Rotary-Vegetable-Mill/dp/B000NLSSYG/ref=sr_1_2?ie=UTF8&qid=1420821789&sr=8-2&keywords=food+mill)
Goes through a base in no time, much less pulp left than sieving. Lovely texture to the finished curry.
-
Chewy Tikka sieves his recipe
I tried it once
definitely improved it
-
Can't say I have tried it, but I have never seen the point of passing the gravy as I then just add lots of lumpy stuff in the process of cooking the finished curry. As long as your blender does a decent job, it should be OK, surely?
-
Why not have a try?
I've done it both ways. Sieving or not, doesn't really seem to effect the taste imho, but it's so much 'silkier' when you sieve.
-
As has been said earlier, as long as it is blended well, I don't see the point. Unless you are specifically making it for a Korma or CTM, where you want a really smooth sauce.
But for the rest of BIR curries, you are just removing flavour and texture by sieving it, IMO anyway :)
-
I use a food mill for cooking and it does a great job. I think it would be ideal for a curry base and easier than sieving.
-
If i am making a Korma for a customer, or any other curry which should have a silky smooth texture i just sieve the base before i add to the pan instead of sieving the whole batch of base gravy.
-
The local BIR restaurant do "sieve" their base. I asked the manager about it and got the impression what you think of in terms of sieving is not what's done. Coarse pressing is best I can describe. nothing being left to throw.
I've tried it and find a better texture in the finished dish. As for taste no difference.
I've gone back to blending. It does not need to be over blended
-
Can't say I have tried it, but I have never seen the point of passing the gravy as I then just add lots of lumpy stuff in the process of cooking the finished curry. As long as your blender does a decent job, it should be OK, surely?
In the past when I have made a base I just blended it and then used it as it was to make a curry and you are right you just kind of pile loads of lumpy stuff back in like chopped veg and meat etc anyway.
But in the videos I have watched the base looked a lot thinner than what I blended today so I sieved it. I could have watered it down but I just thought I would give sieving it a try, afterall I still have the pulp sitting in a container in the fridge that I can add back if it needs some extra thickness :)
-
I tried sieving mine years ago but found it too time consuming although the consistency was good. Over the years I have tried/burnt out many blenders juicers and I find a really good high rpm food blender (not a stick blender unless your doing small amounts) makes a really good base sauce.
-
We make vast quantities of Base sauce at the Uni and we ALWAYS pass this through a conical strainer. It makes for a far better result at the end.
-
I've never had to strain my base if you have a decent blender either hand held or a fixed one you should
be able to get a smooth consistency.