Quote from: Axe on June 01, 2010, 10:51 AM
I'd certainly have to agree that I would be very surprised if the oil made any significant difference to the dish. Obviously some oils can have a greater effect in taste than others but regular cooking oil used in such small quantities to prepare dishes would not have any real noticeable difference.

I don't think she was hinting at the oil gave it the flavour i think she was hinting at the oil took on the flavour of the spices and onions which gave it that distinctive taste

Hi Pete,

She could well be correct but I can't see it having any more of an effect as any off the shelf cooking oil.

I still wonder if she is getting some reclaimed stuff from her dads TA?

Ray

Pete, I re-read your post,  "high heat, long simmering and the oil that is used". Perhaps as Ray mentions, she is referring to reclaimed oil from a base, is this what you meant?

don't get me wrong I'm still in the dark about it all i still have allot of questions but i cannot seem to get any direct answers out of the people i can as i just end up with more questions but to save a huge debate i will re ask her when she next pops her head out the door but i am going to give the oil theory a little test and see how it comes out by making a small base and simmering for ages to see if the oil infuses like it would in a bir after all its sits on the stove for hours simmering away there.but  think this has been tested out before somewere so may end up at a dead end.

If you simmer your base long enough with a suitable amount of oil, you will see the oil rise.  this oil will be infused with the flavour of the base and you can skim it off as re-claimed oil.

I never use oil  ;D