would you class oil used for roast spuds,veg etc in a pan as seasoned,suitable or not,do have pretty well of it to use,suggestions please.

No. Seasoned oil as used in BIRs is seasoned by contact with spices. That can be achieved in several ways such as using the excess oil from precooked meats and veg or just oil cooked along with spices for the sole purpose of making spiced oil.

if talking about the oil used for starting a main dish - take it from the base before blending. you dont need to make separately.

the base needs more oil adding in the 1st place to make this possible. something i'm not sure on is does the base spicing need more to compensate

Quote from: JerryM on February 21, 2015, 06:35 PM
if talking about the oil used for starting a main dish - take it from the base before blending. you dont need to make separately.

the base needs more oil adding in the 1st place to make this possible. something i'm not sure on is does the base spicing need more to compensate

Base oil just doesn't do it for me Jerry, even though I know many BIRs use it. To have any real effect spiced oil has to be 'saturated' with spicy goodness and that can only be achieved by using the excess from precooked meat, veg etc. or maybe a very well seasoned bhaji oil.

I feel the base should be spiced to make it the best base and not to accommodate any secondary function of providing a small amount of very lightly spiced oil.

Secret Santa,

Yes. This ive parked for the time being.

The base from 1 of the BIR I had sample from have really strong oil in the base - despite my best efforts ive not got close.

I've parked it as I can't think how i can close the gap. This is what I know:
Which suggests im still not doing it quite right ie missing something:
1) oil takes a long time to take on flavour (2 or 3 hr base make not long enough)
2) oil freezes and can be carried forward into the next base over a period of 3 cycles the flavour develops better
3) MSG does improve
4) more chef masala increases the strength but puts the base spicing out
5) excess dish oil works well being put back into the base - its a Phaff to decant off though (I know the BIR did this)
6) there was no hint of stock or meat in the oil - it was crisp and flavoursome. The essence of BIR.

The bottom line is the BIR oil had zing which I've not found. The reclaimed oil is better than plain.

On my list is to buy fennel essential oil - each time i think to buy I feel it too wacky

Reading Mr Sings base sauce from Glasgow












Having read Glasgow Takeway Mr Singhs base sauce states just Vegetable oil!Comments you accomplished masters?

Geoff,

Not aware of mr Sings base. Vegetable oil is what goes into base.

Secret Santa , forgot there is a no 7: using no water in the base for stage 1 ie rely on the oil only produces a much stronger oil. It still needs typ 5 hrs which goes against flavour being destroyed by heat.

Thanks to Jerry M and all,it seems can be varied,but always spiced.
Geoff