I do apologies, i am genuinely in agreement with you! I hope I'm not coming across as disingenuous, i am new here after all, and really not trying to make waves, but rather be a help where i can!
You're not really helping to be honest, you're obfuscating and confusing the issues by going off in irrelevant tangents.
You've come out with some pretty bizarre comments so far on this which have done nothing but confuse.
Let's get back to basics.
We're talking about BIR style curries here or the process of replicating BIR style dishes at home. We're not talking about fancy dancy French haute cuisine. We're not talking about Veloute soups and/or sauces.
BIR style dishes use a lot of spicing as their primary flavouring components, those spice flavours are contained within the spice essential oils. Those spice essential oils are carried through the dishes cooked with them by OIL.
That is why these type dishes use fairly large quantities of oil in them.
I appreciate you're new here and I don't mean to be harsh or unkind or put you off posting, but it's important to understand we're talking specifically about BIR style cookery here.
Whether you accept oil is needed or not is entirely your prerogative, but you will not produce BIR style and tasting dishes without using it in the quantities as suggested by most of the recipes on the site.
Most of these recipes are tried, tested and proven to work.
I just can't see how it can be particularly helpful to wander along and post comments such as -
"Personally, i don't believe oil carries flavor any better than any other liquid, ..."
"Any flavor you add to a dish- any spices will always have that flavor/oil within them to start with, the oil is just a means to distribute that flavor and those natural oils (and also protect them as they cook!). All i meant was it is important to put thought into the ingredients you use, and through experience learn how to sculpt your results to your specification!"
"I agree, but it depends on the ingredient in question! again, it boils down to refining the dish, applying experience to come to an agreeable conclusion, and learning how to treat each ingredient as an individual component in its own right!"That's just doing a very good job of confusing the issues even further than they're confused already!
Topic: Why so much oil? (Read 22799 times)
