Curry Recipes Online
Curry Base Recipes => Curry Base Chat => Topic started by: bilabonic on August 02, 2011, 11:17 AM
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Hi All
I am looking to make a base for first time and freeze a lot of it. I do not have a blender machine but do have a hand blender.
Can it still be done ?
Cheers
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Hi
Do you mean one of these sorts of blender?
(http://www.everythingkitchens.com/images/products/detail/lequip-stick-blender-636702306609-detail.gif)
If so, then it should be fine. I think most people use this type of blender to blend their bases.
However you may struggle if it is a
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Hand blender will be absolutely fine. I've used a super bargain basement one from Argos when my main one packed up and it was fine, although not as effective.
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Cheap hand blenders can get very hot and you have to rest the blender every couple of minutes,buy one with some grunt ;D.
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Ive blended before now with a hand potato masher and some cloth to strain through and had very good results
best, Rich
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Cheers Guys, got a good one with loads Oooommff....lol
Think i will start with Chewytikka one above, looked at the pressure cooker 1 hour but can not understand majority of it plus it does not give any quantities ?
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looked at the pressure cooker 1 hour but can not understand majority of it plus it does not give any quantities ?
There's another pressure cooker base here (http://www.curry-recipes.co.uk/curry/index.php?topic=5671.0), but it needs 2 1/2 hours and a blender ...
** Phil.
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Think i will start with Chewytikka one above, looked at the pressure cooker 1 hour but can not understand majority of it plus it does not give any quantities ?
Quantities will be the same as the 3 hour version linked above (quantities are a few posts down in the thread).
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super bargain basement one from Argos
i use same and find they work a treat. they do get hot but don't affect performance. i particularly like the holes in the shroud will allow the blend to sort of cycle through the blade. it also traps the big stuff so you when your fully blended.
on general note - adding water to any bulk veg helps the blending significantly.
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super bargain basement one from Argos
i use same and find they work a treat. they do get hot but don't affect performance
I think this is probably the same (very sound) theory that a carpenter friend explained to me many years ago : when I asked him why he used a domestic Black-and-Decker drill rather than a Bosch Professional, he said they both did exactly the same job but when the Black-and-Decker died, all he had to do was throw it away and buy another one. With the Bosch Professional costing an arm and a leg, he would have felt obliged to have it repaired, and that would have cost more than just buying a new domestic Black-and-Decker. I think the same is probably true for stick blenders : if you can buy them for GBP 3-99, you don't have to worry if/when they die from overheating; with a Bosch at around GBP 49-99, you couldn't afford to burn one out, you would therefore have to use it rather more cautiously, and it might take even longer to achieve the right consistency than using a cheapo without a care in the world !
** Phil (who has just spent GBP 99-00 on an ORP/Redox meter from American Marine, with a projected probe life of 18 months (replacement probe : GBP 49-99), but who now thinks it might have been better to buy half-a-dozen Hong Kong versions at GBP 16-90 and just throw each one away after it has been used for a year !).
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LOL
You guys carry on using your one pound fifty pound shop special stick blenders if you like ;)
If you feel it does the job then splendid! - I had a cheap one when I began making bases and it was shite, just not man enough for the job. Yes it - eventually - it blended it, but it was a pain in the ass and the poor thing was getting dangerously hot.
I decided to spend just a small amount more and got one of these (http://www.amazon.co.uk/Kenwood-Wizard-HB615-2-Speed-Blender/dp/B00023C4Z4/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1312454357&sr=1-3 (http://www.amazon.co.uk/Kenwood-Wizard-HB615-2-Speed-Blender/dp/B00023C4Z4/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1312454357&sr=1-3)) - Not looked back since. Makes silky smooth base in a few short moments.
Cheers
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Phil,
but who now thinks it might have been better to buy half-a-dozen Hong Kong versions at GBP 16-90 and just throw each one away after it has been used for a year !).
Think of the environment Mr Taylor ;) ;D
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hi guys you should get yourself a bamix here http://www.bamixblender.co.uk/products/Gordon-Ramsay-Titan-Plus-Bamix-Blender.html (http://www.bamixblender.co.uk/products/Gordon-Ramsay-Titan-Plus-Bamix-Blender.html)
it will turn semi skimmed milk into whipping cream in no time at all its that goood! the occassionally sell them on ideal tv channel, if you check out the instructional videos it looks like a pot ot base sauce ready for blending lol
Motor :200 Watt
Colour:Titanium
Speed 1:12,000 rpm
Speed 2:18,000 rpm
Total Length:34.5 cm
Weight:935 g
Included Blade:'A' Blade - Aerator
Included Blade:'B' Blade - Beater
Included Blade:'C' Blade - Chopper
Grinder:Yes
Stand:Yes - Upright Desktop
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regards gary
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hi guys you should get yourself a bamix here http://www.bamixblender.co.uk/products/Gordon-Ramsay-Titan-Plus-Bamix-Blender.html (http://www.bamixblender.co.uk/products/Gordon-Ramsay-Titan-Plus-Bamix-Blender.html)
it will turn semi skimmed milk into whipping cream in no time at all its that goood! the occassionally sell them on ideal tv channel, if you check out the instructional videos it looks like a pot ot base sauce ready for blending lol
Motor :200 Watt
Hang on, hang on : the Gordon Ramsay blender has a 200W motor and costs GBP 144.99; the Amazon one has a 400W motor and costs GBP 22.99; and you are recommending the Gordon Ramsay model ??? Half the power and six times the price ?! I avoid "celebrity chef" labels like the plague, but even ignoring my prejudices I can't see how the Gordon Ramsay model can be the better choice ...
** Phil.
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Cheers guys.
How do i make a garlic and ginger paste from the fresh stuff without a liquidizer ?
I am doing the chewwycacca base.
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I'll stick to my trusty moulinex jug blender. It blends any gravy to a nice smooth liquid, without any effort and barely gets warm - and has done so for many a year ;D And it was cheap :D
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Cheers guys.
How do i make a garlic and ginger paste from the fresh stuff without a liquidizer ?
I am doing the chewwycacca base.
I think you will struggle without a blender - might be best to just buy some pre-made puree instead for the time being.
I use one of these for my purees: http://www.amazon.co.uk/Kenwood-CH180-Mini-Chopper-Watt/dp/B0000C6WPC/ref=sr_1_2?ie=UTF8&qid=1312879583&sr=8-2 (http://www.amazon.co.uk/Kenwood-CH180-Mini-Chopper-Watt/dp/B0000C6WPC/ref=sr_1_2?ie=UTF8&qid=1312879583&sr=8-2)
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Cheers so when i see garlic puree or ginger puree it is fresh stuff. So i just need a mini blender to zap it.
:P
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Cheers so when i see garlic puree or ginger puree it is fresh stuff. So i just need a mini blender to zap it.
:P
Yes, it's fresh garlic or ginger (or both) blended to a puree. You'll need either water or oil to help blend it - I use oil. Most people, if they're making their own garlic/ginger puree, will make a batch then put it into a jar in the fridge (topped up with oil to help preserve it). Alternatively, you can put the excess in the freezer and get some out as and when needed.
Essentially, you don't want to be making the puree every time to you come to make a curry (if that wasn't clear already).
For reference, I use this recipe: http://www.curry-recipes.co.uk/curry/index.php?topic=3915.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3915.0)
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Thanks, just ordered the exact chopper you linked.
Do you use the exact weights as in link mate and do you cook yours ?
Also do you freeze or store in fridge ??
Cheers
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I tend to use the exact weights in the recipe, although if I've not got enough ginger or garlic, I scale down while maintaining the same ratio. I do cook, yes. Once cooked it's straight into a sterilised jar and topped with additional oil. It lasts a while, but it depends on much curry you cook.
I might be an idea to jar half, and freeze the other half. In terms of freezing you could just put it into a plastic bag as is, then snap bits off when needed, or could be more precise and measure teaspoon quantities into an ice cube tray (both work well).
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hi phil i know what you mean mate, but this this will really turn skimmed milk in to whipped cream, home made mayo in seconds etc and the quality ingredients to make it. just thought it worth a mention. my blender cost 5 gbp so their lol!
regards
gary ;)
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Jeez this is getting worse....lol
need to make some mixed spice Chewwy uses, only place i get spices from is supermarkets......
Never seen Kashmiri chilli powder ? I have some normal stuff for Chilli con carne etc, guess that will have to do ?
Or i need to goto Swansea and find an Indian shop ?