Quote from: Cory Ander on November 28, 2010, 03:36 PM
The density of the other blended ingredients (oil, tomatoes, onions, spices, etc) is more than that (at least I presume that's the case!).

Ah,  b u t : if oil were denser than water, it would sink when mixed with water; but it doesn't : it floats.  Ergo, oil is less dense than water.  Q.E.D.

I'm more interested in this comment of yours, though, Ray:

Quote from: Razor on November 28, 2010, 01:21 PM
maybe a few members will find it odd, that I'm moving in the opposite direction of the BIR method but the way that I see it, is, if the end result is BIR in taste, then the method is almost irrelevant.

And I have to say that that thought definitely struck me.  I think the method is most definitely relevant (irrespective of the end result) and we should always ask ourselves "what do BIRs do?"

Perhaps it's no different than freezing bases and other ingredients though?    And it is often more a question of practical convenience for the home cook.

I also question how far removed things become from traditional/authentic Indian cooking?  If it deviates too far from what BIRs do, then why bother (in the context of this forum at least)?

Quote from: Phil (Chaa006) on November 28, 2010, 03:44 PM
oil is less dense than water

True, but I'd be surprised if that explains it (in light of the other stuff in there).  But perhaps Ray's right....

QuoteNo, where I'm coming from is that the density of water (at STP) is 1g/cc.  And the density of the other blended ingredients (oil, tomatoes, onions, spices, etc) is more than that (at least I presume that's the case!).  Therefore, I assume that the density of the resultant paste must be (or should be) greater than 1g/cc?

That's as maybe but what exactly are the water content of onions, tomatoes, garlic, ginger?  And once the water had been released, it was mostly cooked off.  At no point during the cooking of this, was a lid used, so a hell of a lot of liquid evaporated. 

I do understand the science behind what your saying, 1.2 litres of most liquid, should weigh considerably more then 1.2kg, fair enough!

perhaps my scales are wrong, i'll check.

QuoteBottom line, it seems to me, is that this is like a typical "cook in sauce"....only versatile enough to allow you to add different spices, to make different dishes, at the final dish preparation stage

That's exactly what it is

Ray

Quote from: Razor on November 28, 2010, 03:53 PM

I do understand the science behind what your saying, 1.2 litres of most liquid, should where considerably more then 1.2kg, fair enough!

No, you seemingly don't Ray  ;D  I'm saying that 1.2 "litres" of most "solids" (e.g. your paste) would weigh considerably more than 1.2kg.  But, no matter, just an observation (I'd rather suggest you check your volume measurement Ray...I can see your scales!?)

Hi CA,

QuoteAnd I have to say that that thought definitely struck me.  I think the method is most definitely relevant (irrespective of the end result) and we should always ask ourselves "what do BIRs do?"

Fair enough but we have to be practical too.  We cook in the home environment whereby space and storage is important, something that the BIR's need not worry about.  As you say, freezing a base is not BIR, and yet all of us, except JerryM, freeze our base.

Most of us have no option but to use our grills or BBQ when we want tikka or tandoori, again not very BIR but, practical.

The trouble with trying to emulate BIR method is, actual accounts of BIR methods on the forum, vary too much to say "yes, that is the standard and is how we must do it to get the taste"   

I make no apologies for wandering off the BIR path slightly, if I still end up with BIR results, and, if it saves me from the wrath of the much better half ;D

Ray

Quote from: Cory Ander on November 28, 2010, 03:50 PM

Quote from: Phil (Chaa006) on November 28, 2010, 03:44 PM
oil is less dense than water

True, but I'd be surprised if that explains it (in light of the other stuff in there).  But perhaps Ray's right....

Haha, sadly, I just tested this.  Onions and tomatoes (unblended) must be very close to the density of water (cos they almost float), oil is less and spices (I haven't tested this, but I assume their density) is greater.  Perhaps the end result is close to the density of water afterall!  Hmmm, I stand corrected!  :

Quote from: Razor on November 28, 2010, 04:05 PM
Fair enough but we have to be practical too

I don't disagree Ray, which is why I said "and it is often more a question of practical convenience for the home cook".

However, I do still question how far we should go off the "BIR beaten track" in our efforts to be "practical"? 

For instance, I'd be staggered if many BIRs fry their onions, garlic ginger, spices, etc when making their curry base.  I suspect they simply lob them all into a pot and boil them. 

Now, perhaps frying the onions, garlic, ginger, spices etc gives members a palletable "BIR taste" (e.g. sweetness, depth of flavour, etc) but, if that's not how BIRs do it, isn't it a bit misleading? 

Surely such an approach can lead us down the "wrong" garden path and we will never reveal the true methods used by BIRs?

I have a Great Idea [tm] : we need to interest Mr Nescaf

you could be onto something there Phil ;D