have now cooked with the moorish saffron base using the reclaimed oil.

best curry i've ever made (made my std madras and Admin's Jalfrezi).

i'm not looking to improve the base or technique further - it's as close to BIR taste and appearance as i'm going to get in a domestic kitchen.

i'm going to do a repeat tonight but pretty sure this was no fluke

;D ;D ;D

i believe the change equally applies to all bases.

in terms of changes very little:

1) 3tsp of salt (as per the spec recipe - only used 1 tsp in the past)
2) 600ml oil (spec calls for 500ml, i got 450ml back as reclaim)
3) 7 cardamon (removed before puree - i then added them back)
4) at the point that i would normally stop cooking i continued for a further 2 hrs
5) the next day i cooked for a further 1 1/2 hrs

the purpose of 2,4 & 5 were to produce reclaimed oil for the cooking stage. the posts on oil reclaim - well worth a look (indebted to curryqueen)

https://curry-recipes.co.uk/curry/index.php/topic,602.0.html
https://curry-recipes.co.uk/curry/index.php/topic,735.0.html
https://curry-recipes.co.uk/curry/index.php/topic,782.20.html
https://curry-recipes.co.uk/curry/index.php?topic=190.msg1069#msg1069

i need to work on the technique for reclaiming the oil easier (took a lot of effort) - but when the reclaim oil hits the frying pan u know exactly where u are

Quote from: JerryM on May 23, 2008, 03:26 PM
1) 3tsp of salt (as per the spec recipe - only used 1 tsp in the past)

Just an obervation that you may wish to clarify Jerry.

The actual Saffron recipe uses 1 tbsp salt (15 ml) which is actually 3 x tsp (3 x 5ml)
... unless of course you mean 3 x tbsp (45 ml), which is a lot of salt 

or do you mean that you now use 3 tsp of salt as per spec recipe (only used 1 tsp in the past)?

Regards
SnS

i used 3 off 5ml spoons of salt which is what the recipe calls for. i had used 1 off 5ml in the past.

when making ivangough's AIR it called for (and i used) 4 english ie 5 ml spoons of salt - i found this made a difference but the 4th tsp too much in 4.5l of base - hence have settled on 3 tsp.

in terms of difference compared to previous efforts - startling. just the smell of the reclaim oil hitting the pan says it all for me.

i am going to add a new post on the reclaim to gain help. i got back 450ml out of the 600ml put in. it was hard work doing the reclaim and i feel there must be an easier way - hence the new post.

Mickdabass,

i will look out for the Romano.

i'm from near brum and i don't feel potato side dishes to be in any real demand. i can only therefore assume these red pots are going into the curry bases (and probably why they are so good IMHO  ;D).

the disintegrating bit is surprising as this suggests they are removed prior to blending which for me would be like defeating the object.

i must admit i was really taken aback when i bought salad pots (white) - the taste difference was quite something. Although I?ve made the base since with normal pots I still feel a niggle that the better pots are worth it.