I bought some "for external use" this week for the first time. No reactions and I feel safe.

check out this:http://www.nytimes.com/2011/11/02/dining/american-chefs-discover-mustard-oil.html?_r=0&adxnnl=1&pagewanted=all&adxnnlx=1409874112-WQ1fsCuOYJ9xtPQ2dx+ATQ

So - is anyone here into chinese and thai and korean? And if so - what about a indian/+chinese-fusion?
Yesterday I cooked some lamb with star anise and miso paste+sesame oil and sichuan pepper.
Then I stuck that into a curry base. Grrrreeeeeat Flavour!

Some things that taste good, usually fermented  - and have a lot of umami are:
- Oyster Sauce
- Dried Mushrooms
- Miso
- Black Bean Paste
- Dried Scallop
- Fish Sauce   - I guess they have an equivalent of this in india?

check out: http://en.wikipedia.org/wiki/Category:Chinese_condiments

It's just a suggestion if you ever get bored with the usual combinations (even though there are loads).

Thanks mate.

Quote from: George on August 30, 2014, 12:19 AM

Quote from: greencoburn on August 29, 2014, 05:44 PM
I'm surprised, because I always considered the carmelized onions as vital to THE curry taste.

So there may be some 'underwater frying' going on, or something like that.

Well, that might be a new cooking term right there; underwater frying  ;D

Thanks for all the answers until now.

One thing is for sure, and that is that oil gets to a higher temperature than water.
http://www.scienceofcooking.com/caramelization.htm


Does anyone have a link to an onion paste recipe?
I'm guessing it's just to fry onions until dark, with a little oil and salt, and then blitz them.
BTW-
has anyone experimented making a base with a more expensive oil, such as virgin rapeseed or coconut oil? I think that would could make a tasty and rich curry!

Thanks.

I'm surprised, because I always considered the carmelized onions as vital to THE curry taste.
Do people make a seperate paste (bunjarra?) of carmelized brown onions and add this?
I can see the benifit of adding the desired amount of carmelized onion paste+base as opposed to a base that has the carmelized onion already in it.

Sounds like a good idea!
Would love to know the proportions of a five spice.

The star anise is for me a very nice and strong spice - it might be overpowering for some curries, but I usually can't resist sticking it in...

Haven't made the one you put up, but have made this one, and it was good:

https://www.youtube.com/watch?v=2LZoOM9w20E

I diveded everything by 4. So 40 onions=10 onions, 12 TBS mix powder = 3 TBS , etc.
Also I didn't make the Spice Stock, but I added 2 cinnamon sticks to the actual onion base.

Hello!

When you guys make bases do you:

Carmelize/FRY Onion slowly in Oil, then add water and boil

OR

Just put onion in water (and possible oil) and Boil with NO PRIOR CARMELIZATION TO ONION


I figure the best thing to do is to carmelize half the onion in oil, then add water to cover and the rest of the onion! Then you get the best of both worlds.

Anyone have anythoughts on this?