Slow Cooking Of Jb's Base

[JerryM]

George,

dont puree it. i feel it would be a step change too soon (too many variables being changed at once).

just give it a stir then taste the liquid. agreed not ideal.

once stage 1 cook and blended then no problem tasting during the stage 2.

i have tried the stage 2 before and confident things dont improve past 20 mins once brought back to the "boil" (simmer for me). think i went upto 7 hrs (posted some time ago).

it's really in the stage 1 cook that i'm intrigued on - due to the various descriptions used of the end point. for me mushy onions but not any smell or "vinegar" etc. its if going past the mushy stage or as Secret Santa says giving it heat - does this produce a better base.

i feel that your slow cooker approach is hopefully like putting it all in slow motion. pure guess and may be wrong.

best wishes and fingers crossed

[emin-j]

Made the JB base last weekend, did the 2 hour hard boil and despite adding some water and giving an occasional stir ended up with 1/2" of burnt sludge on the bottom of the pan  Had to bin the lot !

[Donald Brasco]

Thin cheap stockpot?

Bit more stirring next time and a lower heat and you'll be right mate.

[emin-j]

Thin cheap stockpot?

Bit more stirring next time and a lower heat and you'll be right mate.

Thirty odd quid matey stainless steel 10 litre with solid base.
Made another base yesterday , used more veg oil brought to the boil then high simmer for 2 1/2 hours, turned out excellent.