I dont blend very well!!

[Graeme]

I have come to the conclusion some of the people on this site
are better cooks than they think they are, honest.

If we were to combine our efforts like a take away,
we would be as good for sure.

Now none cream dishes...mad arse, etc..

I dont blend the onions.
Chop them thin and fry for 20- 30 mins, add
garlic and ginger fry 5-10 mins, add tom's (and spices
if any) i add pepper and salt, fry again for about 10 mins
then add water to cover, and the same again, and a bit more:-)
Simmer for an hour or so.

I have see the base in kitchens, it does not look blended to me.
Some onion is still seen, but well broken down under the red oil.

When i blend it all goes wrong, my base changes colour and flavour

(great for pasanda etc i guess that type of base but i am talking
about madras etc diffrent creature)

The final cooking in the pan seems to breaks down the base further
but leaves a little texture:-)

Has anyone had any luck with blending for mad arse etc...I sure dont,

I get better results with out blending.

graeme.

[Mark J]

The base in the takeaway and restaurant kitchens I have been in is well blended

[pete]

I have see the base in kitchens, it does not look blended to me.
Some onion is still seen, but well broken down under the red oil.

When i blend it all goes wrong, my base changes colour and flavour

I get better results with out blending.

graeme.

The sauce is definitely blended.
They normally use a large hand held "stick" blender.
The sauce is then cooked for a couple of hours longer and the oil? re-separates out and the general colour goes darker.
When they start an ordered curry they fry some finely chopped fresh onion and maybe peppers, before adding the base sauce.
These fresh onions are what you are seeing in your curry
There is no way a restaunt chef will finely chop up sacks full of onions
There isn't the time
Post one of your recipes

[Graeme]

Thanks all,

I am now guessing I blend the base two much, it goes like a think soup.
I can see the stick blender working better, may be i just seen some
onions on the top that they missed, or it had not been blended
when i saw it, that sounds right

The pot of gravy i saw looked watery, light brown ( slightly red)
with red oil on the top. I went home and made a curry that night:-)

Pete, I will post a curry when i get round to it but from a book I have,
sweet and sour king prawns, others may have cooked it.

[Curry King]

I am now guessing I blend the base two much, it goes like a think soup.

Try adding some water before and after you blend it, I usualy blend my base down in batches with added water, if its like a thick soup then it needs more water.  When you reheat it if its too thick it will go all stodgey and lumpy.

[chipfryer]

Hi Graeme.

Exactly what I have found. Tastes far better as you made than after you've tinkered with it. There are onions in all my meals over here. Every dinner has onions in it and it doesn't matter what type of dish either you can clearly see them and chew on them. (soft of course.)

I'm really glad you mentioned this since I thought I was alone on it. My best meals are less tomato, fresh ingredients off the cuff cooking.

Perhaps a mix of both I think? Base sauce and what you are preparing fresh which is what I've seen here on some recipes Cory Ander comes to mind.

Best.

When i blend it all goes wrong, my base changes colour and flavour
(great for pasanda etc i guess that type of base but i am talking
about madras etc diffrent creature)
The final cooking in the pan seems to breaks down the base further
but leaves a little texture:-)
Has anyone had any luck with blending for mad arse etc...I sure dont,
I get better results with out blending.
graeme.

[chipfryer]

I've changed my mind after last nights attempt. Blending the whole thing is only one part of it. After frying a basic base sauce in oil the aroma is wonderful.

See how this place has changed me? The forum bat hanging from the rafters?  ;D

[brum_57]

On the subject of blending - last week I bought a large stick blender from argos - less than 4 quid bargain I have'nt quite got the hang of it yet, so when I made my last batch of Stew's base sauce I went back to blending in batches using my liquidiser. There must be a nack to using the stick blender as that's what they use in the restaurants so I believe.

Kev.