Topic: Scrape back method and various other info required.

[spadge]

Question 1,
I have heard plenty of times the use of  "The scrape back method" which over the last few months have trying, this is  creating a much closer BIR taste. That said, am I doing things correctly? taking into account the type of dish may vary the need for this method.
Let me know if I'm getting this wrong:-
Pour half portion of (in this case taz) base onto a high heat,
Allow to boil and keep moving around,
Scrape the sides back into the middle, and reduce until the base no longer flows around and a little oil separates out,
Tip the pan into the flames while stirring and allow the splatters to ignite (creating a great aroma)

That's how I understand it but is this method correct?

Question two,
How important is the correct pan and spoon to the overall flavour?
Allthough I do use a chefs spoon the pan I have is a nonstick (that's got to be wrong!)
will this affect the flavour?

Question 3
I have found the Taz base the best to date that I have tried- maybe because its not overloaded with garlic? dunno
However no matter what base I try, I'm still fighting with an oily aftertaste. Could it possibly be because I'm not using spiced oil in the base?

Question 4
Is there a  'Tried and tested' section for easy reference on this forum? like a vote, for eg...

Chicken madras        Recipe A  ;D ;D ;D ;D
                                  Recipe B  ;D ;D ;D
                                  Recipe C 
You get the idea......
Sometimes by the time I've picked snippets from each separate area- I have no set idea what to try! and I end up simply experimenting (rarely great as a result)

Question 5,
Ghee, How common is the use in BIR and would it ever be used as part of the base?
also why do I shudder at the thought of tomato soup or ketchup being used in dishes? It just seems so wrong- but maybe I am?

Spadge x

[Stephen Lindsay]

Spadge - no doubt there will be others who have a different opinion but here are my thoughts for what they're worth.

Q1 - your method seems fine to me - I don't tip the pan into the flames because I cook on electric  but the rest is the same. The main thing I'd say is take it right back on the first reduction to the point where your spices, tom paste and base becomes almost paste-like.

Q2 - I am not a pan junkie - there's another post on the go just now where members are describing their pan porn. I use a non-stick wok. Others swear by their aluminium pans. I don't use a chef's spoon either. I use a soup ladle to measure base as it just so happens to take 100 ml of base, so two spoons for a Taz half portion is tickety boo. I use a large serving spoon to stir my base.

Q3 - I don't use spiced oil in the base, just fresh veg oil, though sometimes if I have oil I've cooked bhajis in I will re-use it in base. I can't relate to the oily after taste you mention as I've not experienced that..

Q4 - there's no tried and tested forum section on the forum generally though there was a few posts where there was a group test of recipes but none that relate to Taz. I have myself created my own and modified other people's recipes for the Taz base and these are in the relevant main dish or house specials section. The one that got the most feedback I think is Punjabi Masala, which does include ketchup.

Q5 - which brings us onto the latter - I have it on authority from one chef that ketchup is indeed used in Punjabi Masala and I also consulted another chef in Edinburgh a while back who confirmed that my Chasni recipe was spot on, including the use of ketchup. So I guess the answer to your question is yes.

Hope that helps, some good questions there, sorry I can't offer more about Q3 but I'm sure others will help. They're a great bunch here, in the main.

[spadge]

Cheers Stephen,
       I have tried a few recipes of your 'takes on others' with varying results most of which scoring highly! I think the problems I may be having are a result of technique and not a miss balance of ingredients as I first suspected. Suppose as I get a better understanding of how to Analise flavours in the finished results things should improve. I have found better results when not over spicing dishes and being a little careful with the salt. Its happened plenty of times when a dish has been destroyed due to the over use of salt! as a result I have learnt to approach with extreme caution, with the option of adding more if needed. In relation to the tried and tested section the forum does seem provide such a thread (in a fashion) but I found it a little bit messy and mixed up and limited with no definite  DISH- INGREDIENTS- TECHNIQUE- USER SCORE- which would be nice....... have a word! ...... lol

[spiceyokooko]

Q2
You definitely need to switch from a non-stick pan to a plain aluminium one, it'll make a lot of difference. Part of the flavour you're after is a result of caramelisation of the onions in the base sauce by allowing it to stick to the non-stick surface of the pan. The spoon makes no difference whatsoever as far as I'm concerned.

Q3
You're getting an oily after taste because the Taz base has a heck of a lot of oil in it. Try switching to a more generic base like Cory Anders which in my opinion for a variety of different dishes is hard to beat and easy to make.

Q4
If you do give Cory's base a try, then make his matching dishes to go with it. They're all good and hard to beat in my opinion.

Q4
Butter ghee is becoming far less common these days in BIR cooking mostly due to price. Most BIR's will use a generic vegetable oil in most of their cooking although some use vegetable ghee I think. Just stick to a decent Sunflower oil and you won't go far wrong.

The BIR taste is all in the cooking technique as far as I'm concerned so stick to tried and tested base and dish recipes and keep practising.