Curry Recipes Online
Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: Dirk on December 09, 2009, 12:33 PM
-
Hi. I have been using the recipes on this site for a while now and have made some ok dishes. One problem I always have when making a batch of base sauce is that I can never get it smooth. I have gone through 3 hand blenders by burning them out! Last night I even boiled the onion mixture for 5 hours to make absolutely sure that the ingredients were completely soft. This morning I spent half an hour trying to belnd it until smooth and burned out another blender . . and I still have lumpy sauce!! :'( Has anyone else had this problem?
-
I allow the base to cool (otherwise it splurts out all over the place!) and use one of these:
(http://www.curry-recipes.co.uk/imagehost/pics/7abb22d06087b2f67216524725d0d4cf.png) (http://www.curry-recipes.co.uk/imagehost/#7abb22d06087b2f67216524725d0d4cf.png)
I also have a (domestic) hand blender but find that it doesn't do anywhere near as good a job as the above.
-
Hi Dirk,
I don't usually have this problem unless the base contains whole seeds like cumin or corriander. I use a 400 watt braun stick blender.
Don't run a hand blender for too long as they can overheat.
It is more work and mess but you can use an upright jug blender. The motors in these usually have a cooling fan.
-
Thanks for this. I may have to try one. I guess you have to do this in batches if you make loads of sauce in one go like me. I tend to find it is the onion that doesn't blend properly. This time I ended up with kinda mashed onion at the bottom of the sauce. It tastes ansmells fine but I just keep getting lumpy curries!!
-
I may have to try one. I guess you have to do this in batches if you make loads of sauce in one go like me.
Yes, for this one (1.25 litre maximum capacity), I blend about 750ml at a time, so blending of several batches is required.
-
Dirk I had the same problem at first. The onions need to be very well cooked indeed. Almost sloppy before attempting blending. Of course this will depend on your choice of base but I'm sure you will get there.
Good luck.
Thanks for this. I may have to try one. I guess you have to do this in batches if you make loads of sauce in one go like me. I tend to find it is the onion that doesn't blend properly. This time I ended up with kinda mashed onion at the bottom of the sauce. It tastes ansmells fine but I just keep getting lumpy curries!!
-
Could the type of onion used alter the smoothness of the base? I use large everyday onions from the supermarket.
-
Any type of onion will eventually go soft. Maybe you aren't chopping the onions up enough or maybe you haven't cooked the base for long enough.
-
For this batch I cooked the base for 5 hours to make sure it was soft enough! I then left the base in the fridge overnight and brought it back to the boil this morning before blending. I don't actually chop the onions though as most recipes say to quarter them.
-
That's your problem.
I guess your blended from what you are saying? I don't know what to suggest other than thinning it out a little and letting it stand for a while? I'm of course assuming that it has a lumpy texture?
You know sometimes it just doesn't matter so long as there is no bitterness? If not then I'd add a little water in there during cooking, I'm sure others might have some suggestions too?
I don't actually chop the onions though as most recipes say to quarter them.
-
I always use a hand blender and have had no problems. I alwayd add warm water to the base before blending then simmer it again afterwards.
-
just in case I'm doing something really wrong.... I boil the onions and other ingredients for a few hours (5 in this case). I then allow the mixture to cool overnight and bring it back to the boil the next day, I then blend it before adding it to the hot spiced oil. Is this right?
-
I always use a hand blender and have had no problems. I alwayd add warm water to the base before blending then simmer it again afterwards.
Why not just follow the recipes as they are intended without modifying? The most experienced members on here have tried and tested most things and are very very confident in what they are doing.
And I have to say that following those recipes to the letter will bring you the best results.... :)
-
The recipe I use is actually from this website. I appreciate that people know what they are doing on here so I have not modified anything from that recipe. I don't remember who posted the recipe but I do remember that it was someone who got the recipe first hand from someone that worked in a BIR. Just to clarify, what exactly have I modified?
-
Have never had a problem blending a base using a jug blender as per CA's pic. I think quartering onions is not enough, they need to be chopped or maybe thinly sliced.
-
I will defienitely chop the onions next time. I've just had a look a few base recipes and some do say to quarter or even half them. Do most people blend before adding it to the spiced hot oil in a sepearate stock pot?
-
What I do is chop in half then lay them flat and cut through the centre then cut crosswise four times. I don't have any pieces larger than about an inch and a half I'd say.
Sorry it got messed up for you, it happens to all of us.
Best wishes.
I will defienitely chop the onions next time. I've just had a look a few base recipes and some do say to quarter or even half them. Do most people blend before adding it to the spiced hot oil in a sepearate stock pot?
-
i only 1/4 the onions and simmer for 2 hrs before blending. i usually blend straight off the heat using a hand blender in the base pan (here http://www.curry-recipes.co.uk/curry/index.php?topic=4026.msg36484#msg36484 (http://www.curry-recipes.co.uk/curry/index.php?topic=4026.msg36484#msg36484). never had any problem getting the base smooth.
my only thought not base related but using the hand blender generally - they work better in a deep jug (to work they have to suck the ingredient down through the plastic shroud and into the blade). when blending base (if i'm not measuring it for volume when i use a deep jug) then i tend to tip the pan to one side to create the depth needed.
-
Dirk I can't relate to the problem you're having at all.
I usually quarter the onions ( cheap supermarket ones) and sometimes I only simmer/boil for 45 minutes. I then blend with my cheapo hand (stick) blender for no more than 5 minutes.
I'm wondering if you're expecting too much? You want it to have the consistency of cream perhaps? Not necessary.
-
I'm not expecting it to be that smooth but most of the time if i put a spoon to the bottom of the pan I can lift out a mashed up onion gloop while the top will be very watery. It doesn't mix together. I think I will try a jug blender and chopping the onions to see if it helps. But for now I've got 15 portions of lumpy sauce! ;)
-
Dirk,
It sounds like your hand blender is not working very well.
When I put mine in 3 litres of base it is very powerful and mixes as well as blends the pan contents. Like SS says in five mins it should all be done.
You do have to move the blender around the pot as well. Are you sure you're not getting stuff stuck to the bottom of the pot?
As others have said an upright jug blender will do the job fine - just messy and more washing up to do.
-
Dirk the other thing to think about with base recipes is that they differ in the way they cook the onions. Some call for frying in oil before adding the liquid ingredients whilst others call for putting them straight into a pot and boiling. Neither method will make any difference to the finished sauce.
If you wanted to be really cheffy about this and achieve the smoothest of sauces you could push the whole thing through a sieve but I think most people on here would agree that this is not necessary and doesn't represent the techniques used by BIRs which is basically the core interest of this site.
-
You do have to move the blender around the pot as well. Are you sure you're not getting stuff stuck to the bottom of the pot?
As others have said an upright jug blender will do the job fine - just messy and more washing up to do.
No, nothing is sticking and I've used three different hand blenders. I must say that I have made a few smooth bases before but most are lumpy. I have never changed the recipe / method which is why I asked if the type of onion makes a difference. I'll keep trying! :)
-
Dirk - could you post a photo of your blender? This sounds strange to me too.
Are you putting your blender all the way to the bottom of the pot when you are blending?
-
I've actually thrown the blender away now so I can't post any pics. I have made a couple of curries with the base and they are very bitty but taste fine. I'm absolutely stumped with this. I'm following recipes from this site and have done everything that people are suggesting (apart from chopping the onions first so far) but all i get is an onion mash rather than a sauce. I'm going to try another batch with a jug blender and I'll let you know how I get on.
-
Yes it does sound odd.
What consistency is the base when you have finished blending (as much as you're able to)?
It should be soupish.
The chop coarseness of the onions should have nothing to do with it. I made a base with whole onions the other day, and they blended up no problem.
-- Josh
-
all i get is an onion mash rather than a sauce.
Assuming your blender is up to the job, and I would find it hard to believe it wasn't, no matter how cheap it is/was, that sounds to me like you don't have enough water in the base when you blend it.
-
The consistency of the sauce is very watery on top with the mashed/blended onion at the bottom. It doesn't seem to mix very well. I always use enough water to cover all the ingredients in th pot.
-
When I make a base they usually already contain the oil and a measured amount of water. I would say there is a lot more liquid in my bases than "enough water to cover the ingredients".
After blending I then reduce the water content to achieve the required volume.
One tip I use: If the recipe says this will produce x litres of base I put x litres of water into the stock pot first then measure the depth with a ruler. Then when doing the final reduction I use the ruler to see if I have reached the required volume.
I've never had your problem but suspect there is not enough liquid in the base when you are blending.
-
The consistency of the sauce is very watery on top with the mashed/blended onion at the bottom.
Dirk,
this is normal to a certain extent. i always give the stock pot a good stir before taking out for dish frying/cooking.
It doesn't seem to mix very well - this isn't normal at all. once the stock pot has had a good stir it should hold the "solids" in suspension with settlement over a period of time.
the only thing for me is u could bee putting in too much water at the start (i always add at the end).
if u can take a photo of a spoonful of the base on a plate (from say the top and the bottom). alternatively i'd follow one of the site's bases exactly to spec and see what difference u get (any of the good ones - CA's aka is current and getting a good cross section of support).
i'm making base today and will take a photo for comparison.
-
Dirk ,
Be carefull blending hot base sauce with a hand blender , I did some a few weeks ago 8ltrs ;D and I had about a cupfull of boiling hot base fly out of the pot all over my bare arm and some on the missu's back :o I also had some ' mush ' on the bottom of the pot but just kept blending until smooth but you need to rest the blender quite often .
A jug blender makes a better job of blending but can be messy transferring from pot to blender.
Buy a jug blender then reblend your remaining portions.
-
Also, be similarly careful if blending hot base in a jug blender; hot base tends to spurt out the top if you fill the jug by more than about quarter full. Best to let it cool first to avoid this hazard :o
-
Dirk,
i took a few pics.
this after 2hr slow simmer with lid on
(http://www.curry-recipes.co.uk/imagehost/pics/fc15520904b2f63340c0ae8b517a8edd.jpg) (http://www.curry-recipes.co.uk/imagehost/#fc15520904b2f63340c0ae8b517a8edd.jpg)
i then blend just a little in the pan so that it does not "dollop" and splash on transfer to the jug. i must admit i don't wait for it to cool.
(http://www.curry-recipes.co.uk/imagehost/pics/576f8d8b4b0126579c09ea94c1abc430.jpg) (http://www.curry-recipes.co.uk/imagehost/#576f8d8b4b0126579c09ea94c1abc430.jpg)
this is after blending. it's quite thick at this stage and will easily "soft peak"
(http://www.curry-recipes.co.uk/imagehost/pics/8a9643cdeadb9d3e71b8707b85ddca8a.jpg) (http://www.curry-recipes.co.uk/imagehost/#8a9643cdeadb9d3e71b8707b85ddca8a.jpg)
i then add water and slow simmer for 1 hr with the lid off. i then add further water until it's quite thin. the amount of thinness depends much on how good your stove or hob is in evaping off the water at frying stage,
(http://www.curry-recipes.co.uk/imagehost/pics/2983fe63d4b7be478a848e320708d6b8.jpg) (http://www.curry-recipes.co.uk/imagehost/#2983fe63d4b7be478a848e320708d6b8.jpg)