Curry Recipes Online
Curry Base Recipes => Curry Base Chat => Topic started by: chilli head on May 08, 2009, 02:55 PM
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HI gang
just made a base sauce and put the pictures on the gallery.
It has now been frozen and it made 32 portions the freezer is now full ;D
You will see that i use a colander to put the base through this is so the big bits don't get through,I want it to be a thick sauce with lots off body this helps i the cooking stag has it should not take so long to reduce.
I only blend for a few second and not liquidise into a soup like texture you need it to be slightly lumpy it gives that thick sauce texture.
ANDY
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HI gang
just made a base sauce and put the pictures on the gallery.
It has now been frozen and it made 32 portions the freezer is now full ;D
You will see that i use a colander to put the base through this is so the big bits don't get through,I want it to be a thick sauce with lots off body this helps i the cooking stag has it should not take so long to reduce.
I only blend for a few second and not liquidise into a soup like texture you need it to be slightly lumpy it gives that thick sauce texture.
ANDY
Hi Andy
Bases really should be thoroughly blended so there are no lumps. If you could go into the BIR kitchens you will normally find one of the junior prep chefs blending the base to a very fine consistency using a large electric blender.
Regards
SnS ;)
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Hi Andy,
You might want to post them here so you can get some feedback in the thread:
http://www.curry-recipes.co.uk/curry/index.php?board=10.0
Another reason is the gallery doesn't seem to working, for me anyway ???
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I do not over blend as you lose the texture (you need very small lumps of onion etc)it gives a sort off corse nutty type taste that i can not explain but it seems to work. Thats why its put through the blender for such a short time then through a colinder so you get the realy big stuff put back through it must just fit through with the use of the back of the ladle.
I will put my base sauce on when i get chance this weekend.
Andy ;D
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Chilli head,
will look fwd to your base.
interesting thought on the blending and texture - i'm not sold totally but maybe we all instinctively blend more than we need to.
i regularly medium sieve tin toms for other cooking and do agree blending is not the texture u always want/need.
emm!
link to the pic http://www.curry-recipes.co.uk/curry/index.php?topic=659.50 (http://www.curry-recipes.co.uk/curry/index.php?topic=659.50)
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My camara not to good on close ups.will get better one when i get the chance
Andy :)
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had a go at "half way house" under blending this afternoon - it's not practicable with my hand blender.
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no i had a hand blender it nearly caught fire under load ;D,I have a cheap blender it's OK.
Andy
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Andy,
too late for this go (base now in the fridge) but would a potato masher work as good as the collander method - it would avoid creating more work "mess" for me.
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No i don't think so as you may still get some larger bits getting through,the last think you want is a mouth full of ginger or garlic lol ;D
Base sauce recipe now on the base sauce page Andy
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Yea - i get your point.
perhaps potato masher, pour off and then blend the residue.
perhaps i should just give the collander a go for a trial and see how it goes - it's just the extra effort and messing i'm trying to avoid.
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I get your point thats why i try to make 30-40 portions at one time it takes up time for one day but lasts weeks before you need to do it again ;D
andy