Topic: It's that oil again !

[emin-j]

 The Wife left half of her Chicken Madras (zaal base) which I made on Saturday ( it was a large portion  ) and I just spotted it in the fridge,I then noticed that some of the oil from the curry had dripped onto an egg box which the curry had been perched on WOW  pure BIR  ;D .
The curry itself did smell good but the oil was spot on BIR and far more fragrant than the curry itself.
To me this reinforces what has been found many times on the forum - that BIR flavour is in the oil.
And again the flavour of the curry (with the oil) has improved since Saturday.

[Stephen Lindsay]

emin-j I'm probably one who has yet to be convinced that the oil issue is so significant but nevertheless I like your post, not least I love next day curries! I remain open minded and therefore open to persuasion that flavoured oil is definitely the way to go.

I recall a good while back that CA made spiced oil from scratch and I can't remember what the outcome was.  How do you think you would be able to create such oil in sufficient quantities (and I suppose in such intensity of flavour) to be used in your curries?

[DalPuri]

How do you think you would be able to create such oil in sufficient quantities (and I suppose in such intensity of flavour) to be used in your curries?

Like this Stephen  ;D

www.youtube.com/watch?v=J_scU_2bi90

[Stephen Lindsay]

In a domestic kitchen DP?

[DalPuri]

In a domestic kitchen DP?

It was a joke  :
But yes, why not. Scaled down a bit and minus the oranges.   

I like the idea of gently frying everything until crisp though. Clean and easy without the fuss of things breaking up or water separation when making spiced oil.

[artistpaul]

emin-j I'm probably one who has yet to be convinced that the oil issue is so significant but nevertheless I like your post, not least I love next day curries! I remain open minded and therefore open to persuasion that flavoured oil is definitely the way to go.

I recall a good while back that CA made spiced oil from scratch and I can't remember what the outcome was.  How do you think you would be able to create such oil in sufficient quantities (and I suppose in such intensity of flavour) to be used in your curries?

Hi Stephen hi all

my take on old oil / my take also as a baker of bread using a  bread yeast/sour dough starter which can be anything up to YEARS old in actual real time age

In bread making the easiest way to implant the greatest depth of flavour is involving the use of the most basic component in bread making, the initial yeast/starter mixture. if you have access to an AGED culture/starter dough, the resultant bread is simply on a different planet taste wise and smell wise. The best bakeries use a starter dough of many years of age but constantly being replenished with fresh starter dough to keep the mixture going

skip forward to a busy BIR

they are already using a base prob made the day before or earlier that morning

ok they are busy, base is getting low, what do they do?

Answer - before they run out they add the latest fresh cooking next base to TOP UP the remainder of whats left in the earlier base pot till its full again.
RESULT - an intensified base for day 1

Day 2 same thing happens again and so forth and so on all week long

by the end of week 1 a VERY different base both taste wise and smell wise is on the go, now automatically you have the results of old oil/reused oil/marinading, happening

( thats why some members have found a  curry bought and made from prob a fresh new base on a Monday tastes pretty crap compared to what they are used to from the same BIR or takeaway over the weekend)

Almost the same reason a curry tastes better a day later, but purely marinading is the main reason in that case

does this stack up?

[Peripatetic Phil]

does this stack up?

Not 100%.  Because while your sourdough is augmented each day (or each whatever) and then gets consistenly better and better, for some reason that is unclear you seem to be suggesting that when the base gets to a certain age, any leftovers are binned and they start again (this is inherent in your suggestion that "that's why some members have found a  curry bought and made from prob a fresh new base on a Monday tastes pretty crap compared to what they are used to from the same BIR or takeaway over the weekend)".  Why do you think they start a new batch of base on Monday (or whenever) rather than following the sourdough methodology and simply consistently keep augmenting it ?

** Phil.

[JerryM]

artispaul,

very pleased on your bread making expertise - my interest being pizza but essentially the same thing.

would very much appreciate any thoughts on the method i'm currently using (re pizza from scratch post http://www.curry-recipes.co.uk/curry/index.php/topic,3130.msg88386.html#msg88386 and link to current method http://s266.photobucket.com/albums/ii262/jerrym07/Pizza%20Make/?albumview=slideshow).

back on BIR i'm sold on what you describe. i've adopted a sticking plaster approach of freezing the reclaimed oil and recycling it into the next batch - your description has prompted me to think that i perhaps need to leave it out of the freezer for a few days or something like. need to ponder this.

[emin-j]

I don't think you can 'make' spiced oil to match the reclaimed oil from the top of a good curry I reckon it would be worth saving some of this oil in a container and smelling it every day to see if there are any changes.
Many things come to mind that points to the oil such as George's post where he had oil from a t/a drip onto the paper carrier what the t/a had come in and this had the BIR smell.
Our favourite t/a up until a few months ago made their curries with plenty of oil with plenty of red nectar on the surface of the curry, recently they have started  using veg ghee in their curries in place of the oil and the flavour has suffered big time 
Our closest t/a use the 'all in one' base and start their curries with a chef's spoon of base,very little oil is visible and very little flavour too 
The BB1 base seems to be good on flavour and that base uses a fair amount of oil.
 

[artistpaul]

does this stack up?

Not 100%.  Because while your sourdough is augmented each day (or each whatever) and then gets consistenly better and better, for some reason that is unclear you seem to be suggesting that when the base gets to a certain age, any leftovers are binned and they start again (this is inherent in your suggestion that "that's why some members have found a  curry bought and made from prob a fresh new base on a Monday tastes pretty crap compared to what they are used to from the same BIR or takeaway over the weekend)".  Why do you think they start a new batch of base on Monday (or whenever) rather than following the sourdough methodology and simply consistently keep augmenting it ?

** Phil.

Not suggesting leftover base is binned rather that when busy and maybe their pot is down to the last litre or 2, the new batch is added on top