Topic: Ex hot lamb vindaloo

[Les]

Cheers Rob, Good reply, Looking forward to your further input

Les

[goncalo]

Rob,

One thing I noticed is that a pressure cooker makes thart 3rd stage (the emulsion stage) a lot easier than a normal pan or handi as you use. I can't explain the physics or chemistry behind this, but it does. You will, in fact, see oil separation easily in every stage when the PC is involved (provided you do lock it to pressure, etc.)

As for the curry, looks your usual standard!

[Kashmiri Bob]

Rob,

One thing I noticed is that a pressure cooker makes thart 3rd stage (the emulsion stage) a lot easier than a normal pan or handi as you use. I can't explain the physics or chemistry behind this, but it does. You will, in fact, see oil separation easily in every stage when the PC is involved (provided you do lock it to pressure, etc.)

As for the curry, looks your usual standard!

Haven't used my pressure cooker for ages.  Don't think I could get all the veg in it nowadays, it's a little one.  Stage 3 is a doddle in a handi providing the base isn't too thick to start with.  The PC is a good idea though.  The only drawback with them is you can't follow/see what's going on.  I like to see the oil separating as it happens.  It's quite therapeutic to watch.  I also know when the base gravy is "just right".

Rob 

[Naga]

...I have found however that oil separation can be tricky with some bases...

Aye, you're bang on there, Rob. I rarely get the sort of oil separation I expect when making bases - it seems to be a bit of an inexact science. For example, last night I made a small quantity of experimental base using the (very!) broad guidelines given by Haldi in preparation for cooking his Prawn Jalfrezi recipe tonight.

I used double the quantity of oil I would normally use in a much larger base and yet, just as the oil was beginning to separate out, it disappeared back into the depths of the base never to surface again! I could have cooked the water right out and I'm not sure I would have seen the oil again!

I think the only consistency of oil separation I remember came from making Abdul Mohed's combined base gravy and enhanced base gravy, but that DID use a lot of oil. I still use his 8-Spice mix powder, so maybe I'll have to go back to his base too...

[Kashmiri Bob]

...I have found however that oil separation can be tricky with some bases...

Aye, you're bang on there, Rob. I rarely get the sort of oil separation I expect when making bases - it seems to be a bit of an inexact science. For example, last night I made a small quantity of experimental base using the (very!) broad guidelines given by Haldi in preparation for cooking his Prawn Jalfrezi recipe tonight.

I used double the quantity of oil I would normally use in a much larger base and yet, just as the oil was beginning to separate out, it disappeared back into the depths of the base never to surface again! I could have cooked the water right out and I'm not sure I would have seen the oil again!

I think the only consistency of oil separation I remember came from making Abdul Mohed's combined base gravy and enhanced base gravy, but that DID use a lot of oil. I still use his 8-Spice mix powder, so maybe I'll have to go back to his base too...

Interesting. I could never get any of the c2go bases to separate properly, if at all. Are you still using the Zaal base Naga?  How's that one?

Rob 

[Naga]

...Are you still using the Zaal base Naga?  How's that one?

Rob 

I've recently used the last tub of Zaal, Rob. and I've got a couple of tubs of the Mouchak to use up before I make a new batch of base.

I like the Zaal as its fairly mild and, unlike the Mouchak, doesn't intrude on any of the heat or flavours introduced at curry cooking time. I've made it a few times, but haven't always achieved the sort of oil separation I've expected.

Don't get me wrong - its a good base for me, but there is a slight sense of failure when the anticipated oil slick doesn't quite appear on the surface. Maybe I'm overcooking it, because I usually achieve reasonable separation at the 1st stage blending.

I've no complaints about the quality of my curries, but like most others on here, I suspect, I'm always keen to improve where I can.