Topic: Lamb vindaloo

[chewytikka]

Flocc in el, just your micro then Rob, difference between Floc and Coagulation.
Split was probably the wrong word, but the one I tend to use.
Don't want to get into Science speak, because a BIR chef won't know what your on about and it attracts forum idiots into discussion.

If you look at your 2nd pic, the oil is all there, there's a lovely sauce around the air/bubble holes, which for me
is the ideal finished saucy Vindaloo.
Keep cooking it hard and evaporate even more of the water in the base and the onion solids start to congeal into a mass ( good for a Bhuna, but not a Vindaloo) cook it even further and all you have is a coagulated oily mass, instead of sauce.
I learnt all this from Chef Magnus Dilwalla-Pyke, back in the late 80's, so it must be true.

I've used an induction hob at my sons house and was well out of my comfort zone.

Anyhoo, your curries are all good Rob curry on

cheers Chewy