Curry Recipes Online

Curry Chat => Lets Talk Curry => Topic started by: PACMAN on March 03, 2005, 04:40 PM

Title: Not burning spices
Post by: PACMAN on March 03, 2005, 04:40 PM

looking at a lot of recent postings the spice powder is added at the start into very hot oil on a high flame.
This is obviously a crucial process as the burning of the spices would make a hideous meal.
how long does it take for the spices to be caramelized and
how long have you got before the powder burns?


paul

Title: Re: Not burning spices
Post by: Curry King on March 03, 2005, 05:15 PM

Quote from: PACMAN on March 03, 2005, 04:40 PM

looking at a lot of recent postings the spice powder is added at the start into very hot oil on a high flame.

I don't have the flame on full, medium if that, I find that if its to high they burn.   

I tend to drop the spice in and give it about a minute or so.

Title: Re: Not burning spices
Post by: tonyh on March 03, 2005, 05:21 PM

A lot of "experts" suggest making a paste by adding water to the spices to stop burning, I must say I do this as it gives confidence when putting the spices into hot oil.

           Cheers Tony

Title: Re: Not burning spices
Post by: Mark J on March 03, 2005, 09:20 PM

The restaurant and takeaway I have seen in action didnt use a paste and probably stir fried spices for no longer than 30 seconds, its all about technique  :)