Ok I have another question please.

Reclaiming oil? I am putting exactly the right amounts of oil according to each recipe. When I reheat it the oil rises and all is well.

*** There is never enough oil to skim frankly, even if I knew how to skim it. (DOH) :

Question 1. Do you add just a little more and allow the oil to build up the sauce taste. Come on now be honest now. 

Question 2. What or where do you use the reclaimed oil in your new dish? As part of the new base sauce or in the pan when cooking fresh?

Question 3. Emeryl says spiced oil goes off rapidly. I believe him. What do you do with it in the meantime?

Question 4. How much reclaimed oil on average to you save from each base sauce?

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Good question huh? All is becoming clear.  ;D

Ta very muchlee

Which recipes are you referring to please CF? 

And who the hell is Emeryl!   ;D

The reclaimed oil (if you adopt such an approach) is simply used in place of fresh oil when cooking a curry.

It seems to me that the advantage of using reclaimed oil is the flavour it has absorbed, but diadvantages are a lowering of the smoking point of the oil (due to contaminants) and the possible growth of bacteria.

The potential problem with bacteria growth is probably less of a problem in a restaurant environement than in a home environment (because it is used quicker).

I tend not to reclaim oil (or use it).  As you say, it's usually pretty hard to get hold of!  I do save and use the oil that I have cooked poppadoms, onion bhajis, etc in though.

I always reclaim the oil off the base after it has been cooked for a good while, I then use that to make my curries with and I mix it with the oil recovered from previously cooked curries themselves, it really carries the extra flavours through to the final dish. Out of interest, I noticed on one of those "can you beat the local takeaway" type programs that the BIR chef ladled in oil to make the curry with from a fairly large pot of red coloured oil and it was just the colour of the oil I usually recover from my base sauces.

That's exactly what I was wondering too thanks for sharing. I've always thought. (Over here at least). That it was chili oil? But the more I hear about this leads me to think as you say oil from previous cooking is added to the pan.

I'll see what oil product I have left after tomorrow's base batch. Trouble is, which one? They are all so good frankly.

Quote from: Secret Santa on October 19, 2007, 06:35 PM
I noticed on one of those "can you beat the local takeaway" type programs that the BIR chef ladled in oil to make the curry with from a fairly large pot of red coloured oil and it was just the colour of the oil I usually recover from my base sauces.

Quote from: Secret Santa on October 19, 2007, 06:35 PM
I always reclaim the oil off the base after it has been cooked for a good while, I then use that to make my curries with and I mix it with the oil recovered from previously cooked curries themselves, it really carries the extra flavours through to the final dish. Out of interest, I noticed on one of those "can you beat the local takeaway" type programs that the BIR chef ladled in oil to make the curry with from a fairly large pot of red coloured oil and it was just the colour of the oil I usually recover from my base sauces.

This is the method I have used for over 20 years now reclaiming the oil from the base and then the final dish when it's made.  This method of reclaiming the oil and re-using it when starting a dish came from a bir in Brighton.  It is the closest I have ever got to replicating a bir curry and in a lot of cases I have been told that what I cook (curry wise) is better than a lot of takeaways.  If you keep your oil in the fridge it should keep okay until you make a new base up, I have never had any problems by reclaiming and using it again in the 20 years or more I have been doing it.  CQ

Hi CQ Thank you. (others too).

Do you add what you have saved to the base then please?
Many thanks.

Quote from: curryqueen on October 19, 2007, 07:10 PM

Quote from: Secret Santa on October 19, 2007, 06:35 PM
I always reclaim the oil off the base after it has been cooked for a good while, I then use that to make my curries with and I mix it with the oil recovered from previously cooked curries themselves, it really carries the extra flavours through to the final dish. Out of interest, I noticed on one of those "can you beat the local takeaway" type programs that the BIR chef ladled in oil to make the curry with from a fairly large pot of red coloured oil and it was just the colour of the oil I usually recover from my base sauces.

This is the method I have used for over 20 years now reclaiming the oil from the base and then the final dish when it's made.  This method of reclaiming the oil and re-using it when starting a dish came from a bir in Brighton.  It is the closest I have ever got to replicating a bir curry and in a lot of cases I have been told that what I cook (curry wise) is better than a lot of takeaways.  If you keep your oil in the fridge it should keep okay until you make a new base up, I have never had any problems by reclaiming and using it again in the 20 years or more I have been doing it.  CQ

Hi CA.

Emeryl Lagasse is a super Chef over here. Has a restaurant chain, TV shows, cook ware etc, including some restaurants at Disney's worldwide I believe?

He's a lot like Gordon Ramsey and has cooked some Indian food too.
Great guy to know for red meats and stews, hence mentioning it.

Hope this helps? 

Quote from: Cory Ander on October 19, 2007, 04:21 PM
And who the hell is Emeryl!   ;D