THE GLASGOW CURRIES

[Secret Santa]

So it's a different technique and method altogether to what I'm accustomed to.

Yes and if you'd read the actual Glasgow base thread you would have known that and saved you (and us) unnecessary chatter.

[Martinwhynot]

'Different technique' is a good point and one to be respected but the addition of g and g and tom paste etc was not at the beginning and there was no frying off of either of them. This throws up two points for me. 1. they will still have a raw taste within the curry unless that gets masked by the sauce / 2. if the former applies then there is no reason to add them in the first place.

Rubydoo,

With respect I'm struggling to see how the gg/Tom/methi isn't going in at the start. In the do Piaza all I was doing at the start was frying off a bit of onion. I then start the curry proper by adding some base (which I state replaces oil at the start of the commentary) then chuck the items in.  I can't explain it any simpler that that I'm afraid, although I admit to forgetting the Tom paste in one after a few seconds then recovered it.  Sorry if that doesn't help but several have reported it works for them.  I note the comment that the Tom paste, if not cooked properly (assumed) has no value. I would actually offer that it would impede the finished dish as it would have a raw, slightly tomatoey taste to it.

Regards

Martin

[RubyDoo]

I think at the end of the day it matters not. The proof will always be in the cooking which is something that is sadly lacking in many of the protagonists. Lesson for anybody is try it and then make up your own mind. This thread has developed around your vids ( I only watched the first one ) and I think peeps should be grateful for your efforts regardless of the fact of whether they agree or not.

Still do not see though ( not running vid again as yet )  how the g and g can be properly fried off at the stage and at the temp it was added.  Not to worry, these online things are never too accurtate in display anyway. 

[George]

g/g halfway through cooking: It didn't, it went in at the start with tom paste, methi, chilli, etc.  The process starts with base instead of oil and it's a different technique - more used than you might think.

Yes, I think a similar approach was used by an Indian chef in one of Madhur Jaffrey's programmes in the Curry Nation series.

[ELW]

I have to say, this is one of the strangest ingredient addition and cooking techniques of BIR I've come across. Is it specific to 'glasgow curries' you refer to here or is there some other reason for this cooking sequence?

that would likely be the result when you examine the tiny sample of "bir" information available  :, but it doesnt necessarily make it so

[Martinwhynot]

George - thank you for the value added.  I know I've seen this technique as far south as Manchester.

Rubydoo - the g/g is properly cooked out matey, honestly! The base sauce has enough oil to do it.  I know it's hard to go against what we normally do (I used the 'oil in first then g/g, mix, methi etc' method for 20 years so it was hard for me too!) I suppose I was blind to the method as it promised a Glasgow Curry - and I wanted that a lot! 

I understand that some won't try it because it doesn't fit their window of acceptability but I'm cooking it and it tastes how I expected.  If that, to some, by assumption, means raw g/g and tom paste then they underestimate how well I can cook and how good the results are...but I know it's not gonna be loved by eeveryone, I've tasted some utter garbage in restaurants that have had customers actually in it - although not many, lol!

Regards,

Martin

[spiceyokooko]

Yes and if you'd read the actual Glasgow base thread you would have known that and saved you (and us) unnecessary chatter.

Yet, despite the fact that my unnecessary comments were on topic, you felt the need to add yet more unnecessary comments that were off topic. Which makes you a bit of a hypocrite.

Good stuff! Keep up the good work.

I've got some more comments to make now, is that going to be okay by you?  :

[spiceyokooko]

With respect I'm struggling to see how the gg/Tom/methi isn't going in at the start. In the do Piaza all I was doing at the start was frying off a bit of onion. I then start the curry proper by adding some base (which I state replaces oil at the start of the commentary) then chuck the items in.

Hum!

For most people the start is the point before any base goes in. It's termed the start because you're frying in hot oil, that's where you're frying your onions initially, or are you not using any oil to fry your onions in? But you're not adding your g/g paste or tomato puree at this stage, you're adding it after the first two chef spoons of base go in. And the question still stands as to why? I (and I'm sure RubyDoo) both understand you're using the two chef spoons of base as your start and in replace of oil, but if you're already frying onions, then you've already started with oil.

I'm struggling to get my head round how the g/g and tomato paste can be cooked out when it's added half way through cooking.

[Secret Santa]

Yes and if you'd read the actual Glasgow base thread you would have known that and saved you (and us) unnecessary chatter.

Yet, despite the fact that my unnecessary comments were on topic, you felt the need to add yet more unnecessary comments that were off topic. Which makes you a bit of a hypocrite.

(moderated)

Now why don't you be a good lad and go and read the relevant bb1 threads. Then you might even contemplate actually making the base and a curry. That will hopefully stop you blathering on unnecessarily as you will be speaking from experience, rather than out of your arse.  ;D

Have a look at the Taz method while your at it as it is exactly the same.

[Martinwhynot]

Despite your sarcasm, I can only presume that you have limited experience as a curry chef - there are a thousand an one ways of cooking a curry, not excluding what I do in the video; other BIR deep fry the onions first too, then use that as a garnish at the end.  If you watch the *other* videos (where I do not fry onions at the start) the same procedure is adhered to: that's initial base for g/g, methi, chilli, tom paste, etc as required and I keep adding a chefspoon at a time.  I accept that some recipes ask for the onions to go in with the mix at the start but this one simply doesn't.  Would it change the price of fish if I did do it that way? I don't know, maybe I'll try it next time.

Regarding it not being cooked out? Sorry I can't respond as it was cooked out - should've been here to try it!

Regards,

Martin