Topic: Why does the Oil "Separate" from the Curry and Base?

[Cory Ander]

I was responding to your jibe at SS

You see it as "a jibe" (another emotive word bound to cause angst), whilst I see it as an invite for SS to offer his own rationale.

[mickdabass]

I havent bothered to read any of the above arguments, but the question is a very good one, and I will generally surmise that it is clear to me that none of us have the definitive answer.
To try and bring things back on topic, my thoughts are that when vegetables are cooked, they absorb an amount of oil. The amount of oil absorbed is somehow proportional to the amount of water already inside the vegetable. As the vegetable is fried, the water from inside the vegetable evaporates away, and that means that the vegetable matter then has to release some of this absorbed oil to keep it in the right proportion.
So thats my theory. Its not based on any scientific evidence - its just my opinion. 

[Cory Ander]

Good man MDB, thanks for your explanation 

I think you're probably right about none of us having the definitive answer...but, perhaps, if we discuss it enough, we may derive one.

[mickdabass]

isnt that the main purpose of this forum CA?? lol
I do sadly find a lot of the arguments highly amusing tho. Its funny how excited some of you lot become over what to me are pretty trivial things. You should all get out more ha ha ha!! Lifes far too short, and we should all try to pull together on our quest. I know a lot of the bitching is so heavily ingrained in the forum now, that a lot of you are all far too self opinionated and self righteous to do the obvious thing and bury the hatchet...but it does keep me amused!!
There...Ive had my little rant  ;D

[PaulP]

What credentials do people have anyway regarding their scientific understanding and knowledge? I have 3 solid grade A levels in biology, chemistry and physics and was originally (in 1979) doing a dentistry degree at Sheffield Uni. I left after 1 term as I'm far too squeamish to be a dentist and did an IT course instead.

It doesn't help me to create decent curries though!

The separation of oil in the base question? When you blend your base you create an emulsion due to the shearing action of the blender blades which makes the oil break up into small particles. An emulsion can be stable or not. Eventually many people see their emulsion break down and the oil surfaces. It doesn't mean anything except your emulsion was unstable. It doesn't mean that the base is cooked. Read the Wikipedia articles on emulsions and colloids if you can understand them. People have observed that adding coconut block makes it harder for the oil to separate. Yes that can make the emulsion more stable, and it may not be what you want.

The separation of the oil at the frying time, (so often described in Indian cooking books) and normally when a fry pan mixture contains tomatoes is due to water evaporating from the pan mixture. The evaporation of water prevents the oil from getting too hot but there comes a point when most of the water has gone and at this point the oil will start to get hotter than 100 degrees and you are entering a possible burn scenario. Most cookbooks will direct you to the next cooking stage at this point. It's not rocket science is it?

So what scientific credentials does SpicyTroll possess? A search of "coagulated lipoproteins"  as he recommended points to glib statements on sites like Chowhound talking about the grey scum produced from boiling mixtures containing meat (i.e. lots of protein) compared with a vegetable base sauce mixture containing very little protein.

SpicyTroll show me a reference to a scientific paper where the scum of a vegetable base sauce like mixture has been analysed. Unless you can do that you are talking out of your (moderated).

Some lipoproteins are toxic so maybe Chewytikka is right and they may be considered "impurities".

Science my (moderated) and I'm surprised at members of this forum for not recognising a troll at 10 paces.

Paul

[Cory Ander]

I'm sorry guys, I think many of your comments (so far) seem as much "trollish" as those that you accuse of being "trolls"...and I don't know why you say such things 

I haven't seen anything that Spicey has posted that warrants him (or her) being called "a troll"......unless he (or she) has being antagonised (by, dare I say it, "trolls") 

To me, it seems that many of you are (hypocritically) doing the things that you otherwise feel so free to criticise....i.e. bite the head off anyone who dares to express a controversial opinion   

Now, back to the topic of the thread!.......

[spiceyokooko]

...and I will generally surmise that it is clear to me that none of us have the definitive answer.

How are you surmising that and why is it clear?

Can you give me your reasons for why you feel no-one has given you the answer?

I've now given the same answer to this question in two separate threads. I have also stated that I know with 100% certainty that the answer I have given is 100% correct.

So far not one person has been able to refute it and not one person has been able to come up with a viable alternative over and above "I don't think that's right, or it's not the definitive answer".

You're more than entitled to you own personal opinion on this, you're equally entitled to reject my answer as being wrong as long as you give your reasons for why. What you can't do (as far as I'm concerned) is state that no-one has given a definitive answer, when I already have.

If you have any questions about it, I'm more than happy to answer them.

[PaulP]

@ George, you censored out my minor expletives cr4ck and 4rse when you left CAs much worse ones virtually intact!

[spiceyokooko]

The separation of the oil at the frying time, (so often described in Indian cooking books) and normally when a fry pan mixture contains tomatoes is due to water evaporating from the pan mixture. The evaporation of water prevents the oil from getting too hot but there comes a point when most of the water has gone and at this point the oil will start to get hotter than 100 degrees and you are entering a possible burn scenario. Most cookbooks will direct you to the next cooking stage at this point. It's not rocket science is it?

No it's not rocket science at all, but it seems to be for most of the people on this forum.

The answer you've given here is exactly the same as the answer I gave in the Glasgow thread that caused so much controversy - and was rejected as being wrong. So thanks for confirming my answer was 100% correct even if you didn't intend to.

Scum being formed of lipoproteins is a completely separate and largely irrelevant side issue.

[Secret Santa]

I have also stated that I know with 100% certainty that the answer I have given is 100% correct.

You have indeed, several times!

Unfortunately, what you refuse to do, is provide scientific evidence for your claim. I do hope you'll understand that it's difficult to take the word of someone whose qualifications are typographic design and business administration as gospel in this matter.