Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - k4ssie

Pages: [1]
1
Trainee Chefs / Beginners Questions / Re: Base gravy - am I doing it all wrong?! (JB takeaway version)
« on: October 10, 2014, 05:09 PM »
I was planning on trying some lamb - i think it's the glasgow pre cook but i'm getting a bit mixed up with all the methods now!

The day i did the base, I didn't actually have anything to eat at the end of it and by then the brain was obsessed with curry so...yup, straight on the phone to the takeaway. oh the irony  ;D

2
Trainee Chefs / Beginners Questions / Re: Base gravy - am I doing it all wrong?! (JB takeaway version)
« on: October 07, 2014, 05:30 PM »
Okay i've watered and blended a bit more before starting freezing. I did wonder about freezer bags but have managed to clear some space for containers this time - i have a tiny freezer so it might be bags in future!

A friend who makes a lot of curries dropped round earlier and her diagnosis on the flavour front was "too much coconut". I agree, particularly the smell is basically like a korma but without the nut or cream elements. I wonder if the coconut cream I used is more concentrated than the block kind, if i make it again i might even leave that out altogether - maybe coconut is something better added at the final dish stage, if appropriate? The metallic / oniony flavour does seemed to have eased up a bit after the hours of boiling and the tarka.

Right, stage two at the weekend will be pre cooked meat, probably lamb. Then we'll see how a finished dish holds up - any recommendations for something idiot proof and not too spicy? I'm a wuss with chilli so probably no more than medium hot.

Thanks :)

3
Trainee Chefs / Beginners Questions / Re: Base gravy - am I doing it all wrong?!
« on: October 07, 2014, 04:29 PM »
Thanks for the reassurance. :D

 I've just been to the pound shop for takeaway cartons for the freezer. Have added some extra water (i agree it does seem thick, especially since it coooled), done the tarka (2 tbsps oil and 2 sliced garlic cloves, definitely golden to brown) and reboiled for half an hour so far. But i'm just getting frothy scum on the top, no sign of oil rising? Should i just keep boiling until i lose the will to live or the neighbours complain about the smell of onions permeating everyone's flat?!

Here's a pic, better size this time i hope :)



4
Trainee Chefs / Beginners Questions / Re: Base gravy - am I doing it all wrong?!
« on: October 07, 2014, 12:38 PM »
No perfectly sensible question! yes i blended it, the colour is...kind of yellowy orange i guess. looks a bit like a brightly coloured korma!

I've tried to add a pic as an attachment. but not sure if it's working or not. (edited to add - sorry, photo is giant. you can see the colour though!)

Another question - i'm going to need to freeze most of it, if i'm going to freeze it can i still do the tarka part first, or not? I'm thinking that when i defrost it will be in much smaller portions so getting the right amount of garlic will be harder?

5
Trainee Chefs / Beginners Questions / Base gravy - am I doing it all wrong?! (JB takeaway version)
« on: October 07, 2014, 11:27 AM »
Hi, I'm new here and have just tried cooking a base gravy for the first time. Wasn't sure if i should put this question in the thread for the gravy, but i didn't want to mess up the "pro" discussion with daft questions!

So I made the JB takeaway base gravy; I had to make a half quantity because i only have normal domestic pans, and the largest one i have would just about take 1 1/2 kilos of onion. I used 4 tbsp to a chef's spoon as a basic metric and then halved the spice quantities. I did everything exactly as it said apart from using a sachet of coconut cream rather than block. Also i wasn't 100% sure what "garlic / ginger" meant but i used "nishaan" brand minced ginger and garlic from a jar, from my local pakistani cash & carry - i'm in East London so ingredients aren't a problem!

I cooked the first stage for around 3hrs because i'm on an electric hob, but did have it at a good rolling boil; then the second part for around an hour on lower. The onions were still visibly onions, i just don't know what "melting" should look like that's why i gave it the extra time to try and make sure.

So my question is: should it taste nice at this point?! It smelt pretty good, but when i tasted it it really did just taste of boiled onions to me, not much complexity, plus it had a metallic-y taste and slightly bitter. All in all not really pleasant at all. Any ideas as to what went wrong? Or will it magically improve when i do the garlic tarka part?!

any help much appreciated ;)

Pages: [1]

  ©2024 Curry Recipes