Hi all I have had great success slow cooking of Jb's base, I fact my results I'm so happy with I will post the method.

Original post and recipe kindly posted by JB here. Link

https://curry-recipes.co.uk/curry/index.php/topic,13136.0.html

I have followed the recipe with little change, but adding 1 cup or oil at start, the only other difference is after bringing to the boil I then reduced the heat to my smallest flame possible.
Then allowing the base to cook slow for 5-6 hours lid on, occasional stirring is required, also sticking to the times Jb suggests adding ingredients.

Last thing I adjusted was after two hours, I added 5 browned in oil chopped garlic cloves as suggested by many making the base. Then returned to the slow cooking.
Everything was blended after the 5-6 hours, very little effort needed as onions are melted.

This is more economical on amount of gas used and IMO is deep in flavour.

Making Jb's base to spec over 5 times I still fully endorse the original method!
This is only my preference, I share this as my way of squeezing the max I can out of a Gravy.

My Thanks go to Jb for sharing the original method used.

You da man, LC!!! Thanks v much, trying this ASAP. This Forum thanks you for your hard work.

Littlechilli

Much appreciated report.

I use low flame lid on for stage 1 too. It's normally 2 hrs or even 1.5.

On the basic base I've recently had nightmare - onions far too sweet (spelling remembered). This base being cooked for 5 hrs.

I've not had chance to resolve the why.

Hence the question - was sweetness ok or more than you normally get.

For info I used old fryer oil in the base and have fingers crossed this caused the step change.

Hi jerryM if your having sweetness issues I would add a only very small amount of the coconut cream, you could also add some white cabbage to balance this out! I have used cabbage in Jb's base to great effect on tests pots.

But in the curry cooking stage you can alter this sweetness , or use to your advantage depending on what your cooking!
It's only really the madras and vindaloo that requires the sharper sour taste, good use of lime and salt will help here. So a sweet base is no problem for me as I never need to add sugar in cooking unless it's a super sweet curry like Korma.

I found sweetness equal on both methods to be honest, the slow cook surprisingly has a very slight vinegar tang at the end.

littlechilie,

many thanks for that. i've not been able to get to base and the last fiasco is still haunting me.

your comment put my mind at rest. i now feel the old oil had some kind of additional effect. time will tell as i feel i need to make what ive been calling "basic base" one last time.

I have tried many different cook times and heat levels , from very hard boil for 1 hour to very slow cook over 5 hours +.
The slow longer cook can produce an overly sweet gravy if cooked for too long, but if stopped when you get the "vinegary" smell it produces an  excellent tasting gravy.
The Jb hard boil for 2 hours (until the onions are properly cooked) base produces consistently good results every time.
When I get time I will give the slow long cook method a go on the Jb base and see what variances there are.
What do you think the noticable differences are lc between hard boil and slow cook jb base ?

its an interesting generic question that applies to all base - difference or why - slow simmer v hard boil.

i adopted slow simmer as i favor the all in approach albeit since i adopted a few suggestions from Axe ive staggered the additions a little. in short protecting the spice was my reasoning.

i cant recall using the hard boil for a long time too - probably KD1 days.

the other more important factor for me is getting taste into the oil. the longer cook definitely enhances the oil produced.

slow cooking will certainly get more flavour into the oil, I wish I had more time to try slow cooking of the gravy.
The Jb base  produces an excellent gravy when made as originally posted though and is certainly the best gravy I have made and used and has taken my final dishes to another level.
Can slow cooking improve this base? That would be one hell of a base

Try dumping it in a slow cooker for 8 hrs low after its made I have done this and it was the "dogs nuts" as they say the flavour was awesome ;D

Quote from: JerryM on September 13, 2014, 08:49 AM


the other more important factor for me is getting taste into the oil. the longer cook definitely enhances the oil produced.

That's the reason I don't use powdered spices at dish stage for the usual curries