Topic: Splattering

[RubyDoo]

I think i probably know the answer but is there anyway to at least reduce the splattering. Mrs. ' Doo ' is not far short of banning me from Ruby Building. It is only the fact that she loves the taste so much that allows me to cook the next one each time. 

[Salvador Dhali]

It is said amongst the realms of elite, enlightened curry cognoscenti that it is considered a crime to do anything other than learn to embrace the splattering, but I have also heard it whispered amongst inner circles that one of these can help maintain marital harmony:

http://www.cheftools.com/images/06-1118.jpg

[RubyDoo]

Hahahahaha
I do have one of those but much of the making involves stirring and scraping the pan. Bit difficult with a guard on top.
 

[curryhell]

Sod the marital harmony, not that i have to worry about that anymore, but this little gadget cuts down the mess considerably.  I too shake, scrape singe and quench right at the start, then on with the gadget during reduction.  Base in, stir and lid on again for more reduction.  The remaining base, stir and anything else that needs to go in and lid on again for final reduction.  Don't see much evidence of stiring in those restaurant videos.  Far too much like hard work.  So i don't do it either : :  Try it and see 

[Stephen Lindsay]

I place my chef spoon in the pan, wrong way up if that makes sense, and then I lay a lid or a turned over frying pan over the top - leaving space for steam to escape and turn the heat to medium, stirring periodically. Splatter reduces by about 95%.

[RubyDoo]

Ok. Next Saturday it is a date with those suggestions.

[DalPuri]

Why dont you use a taller pan?  (I use my 6ltr stockpot to make one portion curries indoors)
It's the diameter that's important, not the height. Or try an aluminium foil wall around your omelette pan like HappyChris did in one of his videos.


http://www.ebay.co.uk/itm/Aluminium-Saucepan-9pt-24cm-Lid-sold-separately-/170935625031?pt=UK_HomeGarden_Kitchen_Cookware_GL&hash=item27cc8ea547