I made a new batch of base today which was called "melting base 3" from another curry website.

I made a dhansak using this video http://www.youtube.com/watch?v=XsHkWMahkkY


I used a wok burner that runs off a BBQ gas canister and I found that the sauce reduced too quickly, stuck to the edges of the pan and tasted burnt, even though the flames on the video are much bigger than on my wok burner.

I tried twice using the wok burner with 2 different pans (both restaurant grade pans)

One was aluminium, the other was black iron.


I then tried following the video on my domestic gas range at a lower heat, and the results were much better (still not perfect).

The sauce took the same ammount of time to reduce as on the video, and it tasted much better.



Has anyone else found that cooking with less heat produces a better end result? Any tips on keeping the pan from sticking and burning?

Hi PG89,

I do not have a high heat burner and just use a conventional stove. Even so, if I cook anything on a very high heat, it always ends up burning and with spices they turn bitter especially Garlic....... which totally ruins the flavour of the curry...

I always cook on a low to medium heat and have turned out some of my best curries this way

Its the same for any other cuisine I have made, so why would it be any different for Indian?

Let the BIR chefs cook that way, but for us at home, I think we are trying the impossible here.....

Quote from: pg89 on August 22, 2009, 07:04 PM

I used a wok burner that runs off a BBQ gas canister and I found that the sauce reduced too quickly, stuck to the edges of the pan and tasted burnt, even though the flames on the video are much bigger than on my wok burner.

pg89,

i too had this "T" shirt for a while. real upsetting.

the answer is very simple. for defo do not give up on the high heat. just use more oil and more water ie a very thin base. the water is very important.

the oil for me is 4 tbsp in all but madras related dishes when i use 6 tbsp.

the thinness is difficult to describe - almost watery is the best i can do - about 1/2 the finished volume needs to be water (based on the initial volume of vegetables used inc the onion). u can't go wrong with more water as the high heat will just take longer to evap it off. with a bit of trial and error u'll get there.

once u get the hang of it u can either thin the base after cooking or use a jug of water by the side when cooking to add when needed.

this is the post for high heat cooking https://curry-recipes.co.uk/curry/index.php?topic=1851.0

Thanks for that advice Jerry, I think thats one of the areas I have been going wrong with cooking on high heat. probably not enough liquid in there..

I'm getting excited as I have 6 chicken breasts sitting in the sink thawing out, I'm really in the mood for Madras today

Bloody hell, dansak looked more like dog shite FFS. Anyone know where this Fatimas is, just so we can avoid the place like the plague. Yuk.

hi cor its on the isle of wight
regards
gary

Quote from: CurryOnRegardless on August 23, 2009, 05:10 PM
Bloody hell, dansak looked more like dog shite FFS. Anyone know where this Fatimas is, just so we can avoid the place like the plague. Yuk.

Funny you should say that ,all the video's I have watched of that kitchen nothing looks very appetizing