Topic: lid on or off when simmering curry base

[hotbot]

hi could you please tell me if you simmer with lid on or off when cooking base.its in the pot cooking now so please help...
cheers HOTBOT

[Cory Ander]

Hi Hotbot,

It depends.  You need to achieve the correct consistency for the base (i.e like the consistency of soup).  If the recipe is correct (i.e. if it defines the correct amount of liquid), then simmer with the lid on. 

If the base appears too thin, simmer with the lid off.

If the base appears too thick, add more liquid.

.....but, don't panic!  You have plenty of time......you really cannot simmer the base for too long......you want the oil to separate and rise to the surface......

Good Luck! 

[hotbot]

Thanks will post some pics of finished article.
hotbot

[Chilli Prawn]

Quite right Cory.  My base uses a two part method, so I cook the stock with the lid off (smells awful) until the stock has reduced quite a bit then just keep topping up a little.  When I combine the spice mix I also cook with the lid off until I have got the consistency correct and then put the lid on.  Everyone has their own ways of doing this, but just remember it is a chemical process you are carrying out, so regard steam as a distillation process.  OK OK I know we have lots of Chemists on the Forum  : so I guess we will get some accuracy from them ( well I hope so).

E=MC²
CP

[Cory Ander]

E=MC²

Ummm......that's actually physics CP! 

[DARTHPHALL]

Hi hotbot i cook with the Lid on, it has little holes in the lid to let out excess steam.
sorry to reply so late but Ive just got back from late shift.

[Chilli Prawn]

E=MC²

Ummm......that's actually physics CP! 

I knew someome would pick that up..... Damn  :-[, but glad you are watching Cory, I was just being flippant  (Oh no we haven't got an English Grammar expert as well have we?)

Cheers
CP

[DARTHPHALL]

mI eNGland ish nooit sow gopD IVER
E = Madras Curry Served actually  ;D

[CurryCanuck]

I also follow CP's method for simmering , as do most of the chefs that I know . A long controlled simmer with spicing at critical stages provides superior results not only in BIR/Indian cooking but in other genres as well .