THE GLASGOW CURRIES

[spiceyokooko]

So the point youre making is what? You dont understand it because it isnt the way you do it? or because of youre incorrect point about the oil?

I was being sarcastic because you didn't understand my comment.

I fully understand the Taz method but (and I'll say it again) I don't like the amount of oil it uses (in the base) and the amount of oil it produces (in the final dish) due to the amount of reduction you need to do to fry the spices correctly.

I can produce equally good results using less oil by different methods. That's not the same as not understanding the Taz method, nor is it making an incorrect point about the oil.

If you like the Taz method because for you it produces good results, great! I don't like it for health reasons - we're all different.

[spiceyokooko]

There's no point in harping on about it, it works and that's what ultimately matters...doesn't it?

I'm not really saying it doesn't work. I'm saying, I don't understand why it works.

You really need to try it (or Taz's which is a very similar method).

I've tried the Taz method a long time ago and I agree it produces good results, but I still didn't like the amount of oil it produced. There's a major difference between how the two techniques work though, the Taz method uses a lot of reduction to fry the spices, to the point the oil separates from the sauce.

I saw very little reduction going on in this glasgow base (for the simple reason that far less was used to begin with) which is the basis for my comments as to how the g/g, tomato and spices were cooked and fried. I saw no separation of the oil from the base sauce. With the Taz method you get pools of oil, this is what the spices fry in, I saw none in this one.

How does the g/g, tomato paste/spices etc fry in oil if so little of it is separating from the sauce?

[ELW]

However, your base sauce is not standard, neither is the way you cook your final dish

Again spicey, your using a tiny sample of available information to arrive at that statement.Large samples  provide more precise answers..but we don't have large samples of bir info available. Most of whats available come from a tiny number of sources, the vast majority being Bangladeshi/Bengali, which may differ slightly in method & seldom in ingredient, from Pakistani/Punjabi, of which there is hardly anything available. From the small amount available from Pakistani kitchens(most of Scotland), there is a familiarity in method & ingredient, hence this method...taz included

Dipuraja(well documented on here), adds a pile of ingredients to a cold pan in one of his vids

ELW

[natterjak]

Thanks for making and posting the videos Martin, interesting to see a different approach and for those who are not interested in making the Glasgow base, it's useful to get a view of what kind of curries can be produced.

[BIR-TY]

If you like the Taz method because for you it produces good results, great! I don't like it for health reasons - we're all different.

thats my point, someone on here measured it and it uses less oil per curry than other bases which then use 2 to 3 tablespoons of oil in the start of the curry

[Secret Santa]

I saw no separation of the oil from the base sauce. With the Taz method you get pools of oil, this is what the spices fry in, I saw none in this one.

How does the g/g, tomato paste/spices etc fry in oil if so little of it is separating from the sauce?

Well that's my biggest gripe about the Glasgow base method, i.e. I did not achieve any oil separation and the curries tasted greasy as a consequence. But therein probably lies the answer to your question. If the base doesn't give up the oil it's doing some work in the cooking process which is why the ingredients, counterintuitively, do cook out.

[Secret Santa]

I was edited for a friendly  (moderated)

Ah but you see you weren't being a friendly (moderated) ;D

[spiceyokooko]

But therein probably lies the answer to your question. If the base doesn't give up the oil it's doing some work in the cooking process which is why the ingredients, counterintuitively, do cook out.

And that's probably where we will have to agree to disagree and why I've been somewhat persistent in my questions.

If the oil isn't separating, then there's still water in the sauce as oil will only separate once the water moisture has been cooked off and evaporated. That's precisely why the oil separates from the oil/water emulsion created in the pan.

If there's still water in the sauce the spice essential oils, garlic/ginger etc will not be fried by the oil and the oil will not carry all their flavours. Oil is the primary flavour carrier here.

So this seems a flawed methodology to me and precisely why g/g, tomato paste and spices are fried till the oil separates in conventional BIR curries.

[spiceyokooko]

Again spicey, your using a tiny sample of available information to arrive at that statement.

Nonsense.

Pretty much every single curry I've ever made in my entire lifetime starts out with frying either onions, an onion puree or garlic/ginger paste in hot oil, followed by the spices. And that methodology is followed by thousands of cooks of Indian food in home kitchens as well as restaurants.

To not do so is the exception. That's not to say all dishes follow that route, because they don't, but the vast majority of them do and there's sound and proven reasons for doing so.

That's hardly a small sample.

[RubyDoo]

Just a small question for George so hopefully help with your work load regarding editing
I was edited for a friendly B#####d but a not so Friendly Bollocks is fine
I haven't a problem its just so I don't make the same mistake again and waste your time
Cheers Michael T

+ 1. Total inconsistency. If your face fits I suppose.