Topic: Why so much oil?

[Simplysandy]

I guess not all opinions are welcome, on a male oriented site! I asked a simple question, and the testosterone came out! Such a shame, it's such a good site to. Waiting for the fall out to this statement!

[randomxchef]

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!
I am not however at the mercy of my own testosterone, but again i can only say my etiquette on such a website is a tad rusty and in need of revision, so i suppose i can blame myself for that!

[Simplysandy]

Whilst being a newbie, I can't judge! But I do go with experts, and I'm guessing they have tried all things oil wise, hence I asked the question.

[randomxchef]

I'll sit down now! While i do have my opinions on the subject, it isn't in the same context so maybe i was a bit enthusiastic to join in!

[Simplysandy]

Don't let me make you feel you the odd one, I'm certainly odd lol :-)

[randomxchef]

Haha not odd, but i do get the feeling i'm a bit over-keen to get stuck in! This as a far cry from the french/modern British food i usually deal with!

[spiceyokooko]

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!

[spiceyokooko]

Well that's me told from my scientist hubby, the spices are fat soluble not water soluble hence the oil is important!

As was mentioned right at the start of the thread!  :

They actually dissolve into alcohol better than oil, but alcohol isn't a very good cooking or frying medium

[Simplysandy]

Well I should pay more attention then! 
I actually would of if alcohol had been mentioned from the get go!  ha ha, as for velout? soups? I was then totally lost! Thanks for the replies they are much appreciated, And alls I am trying to do is understand the basics from the start. Following other people's recipes is one thing, but I'd like to understand the workings of a curry so I can make my own  ;D

[randomxchef]

You're right 100%! I still stand by what I'v said mind, but i do appreciate its probably not as direct or to the point, i should have understood that what i said was going to cause ambiguity in a beginners forum.
I was trying to add a more "out of the box" view on the subject- which is neither direct nor generally helpful in this sort of environment.
Point taken