Quote from: chewytikka on September 13, 2014, 05:29 PM
{Slow Cooking Of Jb's Base} is the thread George.

Patronising or what, Mr Know-it-All?
Do you think I'm not aware of that? My post is on a similar theme and hopefully relevant.

>>LC is talking about slow cooking Jb

Quote from: George on September 13, 2014, 08:02 PM
So what? If I can obtain BIR flavours by using alternative techniques, then I will. Presumably, you dismiss H4C's naan bread recipe as a figment of his imagination, just because he uses a frying pan and BIR's normally use a tandoor oven.

Very good point, George...well all of them were good points but didn't want to quote the whole thing in case I upset some of our other members.

My own quest as regards BIR, is not to cook it exactly like they do in restaurants and takeaways, but to achieve the same results using whatever techniques I can employ in the home setting. Chris's naan bread is a perfect example. Base sauces cooked in a slow cooker may be another, but I haven't tried it.

If I could reproduce BIR to the letter in a washing up bowl, then I bet I could sell a shed load of ebooks telling people my cooking method.

The Point is the finished product is what counts.

Thanks

How big was the washing up bowl lc?

Will your ebook be out before chris's? 

George

Stay calm sir. 

Radical idea using a slow cooker for a single portion.

The smallest I've cooked is 4 portion but via STD method.

Most I've cooked stage 1 is 6 hrs. I've also I think done stage 2 for something like 7 hrs. The stage 2 time has no effect. I now cook for 20 min tops just enough to skim off.

The stage 1 is very different and relies more on the end point of the onion ie melted.

Axe alerted me to heat destroys flavour. I've consequently reduced stage 1 from 2 hrs to 1.5. The stage 2 reduced from 1 hr to 20 mins. In total 70 mins reduction in 180 mins total originally.

Switching to a slow cooker I can only imagine that it's like leaving cooked food in a warm condition for too long and destroyed the flavour.

I must admit I'm surprised at that outcome as slow cookers work for other non curry dishes.

Hope you  intend repeating. I'd be very interested in what has caused the problem.

If I was to bet on the caused I'd Say it's not the time. 

On my next go at the basic base ie 5/6 hr low flame cook I'm going to taste each hr in attempt to get to bottom of the horrible sweetness I got last time.

Maybe this would help yourself. It's worth persevering with the slow cooker idea - would take lot of hassle out.

I always cook on a low heat, Just a nice simmer will bring out the flavour of the onions more, Hard boiling doesnt do any justice other than having to keep topping the base up with water and making it weaker, I wouldnt want to boil the living daylights out of my stew.

Mike the rationale is to copy BIR style. That being so they cook the shit out of their base (well some do, some don't) because they have customers to feed and they have wages to pay. If you want to nancy-boy around all day cooking on a faggots worth of energy...so be it. But it ain't BIR.

But it is Bir, Your wrong me old mate,

Quote from: Mike hunt on September 25, 2014, 10:53 PM
But it is Bir, Your wrong me old mate,

Prove it.

Quote from: JerryM on September 14, 2014, 08:39 PM
Hope you  intend repeating.

Yes, I must try again and, if I do, I'll taste the slow cooked base sauce about every hour.

That would probably mean I need to puree everything much earlier. That's another variable - cook solid vegetables for ten times longer than the puree or arrange it the other way around.