Always good to see ideas and enthusiastic new members being encouraged to participate in this open forum

Can't for the life of me think why so many of the current members don't get involved in the friendly discussion?

Quote from: Cory Ander on November 28, 2010, 04:58 PMIt's time the forum moved on, I think?........

Or...maybe it's time you moved on from the forum.   

Quote from: Cory Ander on November 28, 2010, 03:13 PMNot that it matters much, but unless the resultant paste was pure water (or was very aerated), 1.2 litres of it (or whatever alternative equivalent units you choose to use) must most definitely weigh considerably more than 1.2kg (or whatever alternative equivalent units you choose to use) 

QuotePerhaps the end result is close to the density of water afterall!  Hmmm, I stand corrected!

Ah the folly of the ill informed!  ;D

Ray - how would you compare the curries between using the paste method vs using the base? Which is the tastier curry?

-- Josh

Hi Josh,

Quote from: joshallen2k on November 28, 2010, 10:12 PM
Ray - how would you compare the curries between using the paste method vs using the base? Which is the tastier curry?

-- Josh

Well, the "base puree" produced a very nice curry indeed.  It does however taste slightly different than my "water base".  Don't get me wrong, it tasted really good but I think I expected it to taste pretty much the same.

I would say that it's slightly sweeter, owing to the prolonged frying of the onions, and it turns out slightly thicker, so I'd need to experiment further with the puree/water volumes in the final dish.

All in all, a very productive day for me at least, and a very comparable BIR style curry at the end of it as a bonus.

Ray

Quote from: Cory Ander on November 28, 2010, 04:18 PM

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

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. 

Actually, everything I have seen with my own eyes suggests this is a very BIR practice. If you look at the Dip video, he adds all the veg to the oil and effectively fries them in the stockpot only adding water later when they have reduced right down. The kitchen demo at Zaffrons showed a similar method for their main base sauce. The chef there had a massive tool that looked like a crowbar for turning the onions and green pepper in the stockpot while the 'fried' in the oil. Only once the veg release their water does it become more of a boil than fry.

Quote from: chriswg on November 29, 2010, 01:22 PM
If you look at the Dip video, he adds all the veg to the oil and effectively fries them in the stockpot only adding water later when they have reduced right down.

Actually, he adds all the ingredients (minus the tomatoes and spices) and covers them with water and boils them.

So where is this video, guys ?  I have just looked at all three pages of Curry Videos and none seem to be "the Dip video" to which you both refer.

** Phil.

 Here you go Phil 

link fixed lol

Dip's videos are in the main dishes section.

For instance: https://curry-recipes.co.uk/curry/index.php?topic=4538.0