Topic: THE GLASGOW CURRIES

[h4ppy-chris]

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.

Well put SS

[Peripatetic Phil]

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.

On what do you base this observation, SYKK ?  Surely all that is necessary in order for the g/g and tomato base to be properly cooked is that the temperature is sufficiently and the duration of cooking adequate -- what is you basis for arguing that this cannot be achieved if they are introduced half-way through the cooking process ?

** Phil.

[spiceyokooko]

Now why don't you be a good lad and go and read the relevant bb1 threads.

Already read them, still don't understand the need to add two lots of g/g paste and tomato puree and it sitll hasn't been explained why. Fancy a go?

Then you might even contemplate actually making the base and a curry.

Not at 7 Kg's of onions I won't be. And given the author of the original recipe states that if you scale it down it won't be the same, I can't see myself making it. Hence my questions in this thread.

That will hopefully stop you blathering on unnecessarily as you will be speaking from experience, rather than out of your arse.  ;D

So asking questions and for clarification about a recipe and technique is blathering on unnecessarily and talking out of my arse is it?

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

Already have and I didn't like the amount of oil it used and produced.

[spiceyokooko]

Despite your sarcasm, I can only presume that you have limited experience as a curry chef

What sarcasm? I'm simply asking questions you keep answering with the statement, there's more than one way and method to cook a curry. I know there is, which is why I'm trying to understand what you're doing and why you're doing it. Of which you don't appear to be able to answer.

And yes, I have about 30 years limited experience of cooking curries.

[George]

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.

I don't think it's either right or wrong. The best approach must be to try both approaches to see what difference it makes to the final taste of any specific dish. Many of my best curries have come from my 'breaking' the rules or ignoring approaches listed as 'myths' elsewhere on the forum.

[BIR-TY]

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

Already have and I didn't like the amount of oil it used and produced.
[/quote]

it seems to me that you both dont understand the Taz base, its not the same, its much thinner to start with. It does not have the mix powder in it at a level to make it a finished sauce.

as you don't add extra oil to the pan you end up with less oil in the curry when its finished

[Martinwhynot]

"Already read them, still don't understand the need to add two lots of g/g paste and tomato puree and it sitll hasn't been explained why. Fancy a go?"

Not necessary, it didn't happen!  Despite the recipes given and the video showing my version of how to do it, this is the order I'm doing things in:
1.  Any onion/pepper etc that the curry demands get heated up for a bit in a tiny amount of oil.
2.  I add base sauce (no oil, the base at this stage replaces the oil - just go with it)
3.  Once in, I add g/g, tom paste, blended chilli, methi to the base and mix through.
4. I add pre-cooked ingredients and some more base sauce, mixing/scraping throughout.
5. Curry cooked when oil separates (I can add water if this takes a while to happen and it reduces too much.

At no point did I put para 3 stuff in twice! I did add other sundry items such as yoghurt and pathia sauce and a couple of mushrooms but you couldn't have mistaken them for g/g, etc.  I hope!

Regards,

Martin

[spiceyokooko]

At no point did I put para 3 stuff in twice!

Your dish contains it twice.

You added it (I presume you added it, it is in the recipe) in the curry sauce (1/2 chef's spoon garlic/ginger paste, 1 chef spoon tomato puree) and you're adding both those ingredients again in the assembled dish. Yet you're not frying them at the beginning, simply dropping them into the middle of the dish, but the sauce already contains both those ingredients already in it.

So now you've put two lots of the same thing in your dish, one lot originally in the sauce, and another lot in your final dish. The second lot not being fried, so why are you adding them again?

[spiceyokooko]

what is you basis for arguing that this cannot be achieved if they are introduced half-way through the cooking process ?

I'm not arguing it can't be achieved. I'm asking what effect it's having on the flavour of the dish by simply dropping it into the sauce midway through cooking and not being fried like it normally is at the beginning.

When you fry tomato paste in oil you caramelise sugars adding a sweet toffee flavour as well as colouring. What effect is dropping tomato paste into the middle of a sauce that is then only cooked for about 5 mins? As far as I can tell - only colouring.

[spiceyokooko]

it seems to me that you both dont understand the Taz base

Yes, we don't understand the Taz base.  :