I agree with all of this. Some aspects of Indian cookery are as far removed from precision as any style can be.
It would be difficult to remove the full contents of any measure of oil and I'm in no way suggesting you should, or even can, use 118.3 ml. Completely unnecessary and ridiculous. By its own physical property of coating surfaces you will obviously end up with less. My point was to illustrate a 25 - 30% variation either way depending on locally available utensils. This is not insignificant and the reasoning behind my earlier post about excess oil removal, following the questioning of the already correctly provided amount. This questioning appeared to me to be about the level of oil more so than the actual measured volume and so my post was not "random". Either that or someone wanted a sticker for getting the multiplication of 8 X 15 correct. ;D.
Levels of base oil has been widely discussed. So too has spiced oil. Different subjects.
To again bring it back to topic, I would go so far as to say that with only 2 spices in such low quantities, the KD base is very open to and tolerant of considerable inexact measurement. At completion, and subject to individual preference, some excess (but not spiced) oil could be removed. This alone is essentially all I said in the first place. :
Off topic comment. While irrelevant in BIR, the variation in regional cup and spoon measures is critical to consider in fine bakery and pastries.
Topic: KD-base/PT (read 47,908 times)
