Topic: Carmelized/FRY Onion in Oil - Vs. Just BOIL Onion

[greencoburn]

I'm surprised, because I always considered the carmelized onions as vital to THE curry taste.

So there may be some 'underwater frying' going on, or something like that.

Well, that might be a new cooking term right there; underwater frying  ;D

Thanks for all the answers until now.

One thing is for sure, and that is that oil gets to a higher temperature than water.
http://www.scienceofcooking.com/caramelization.htm


Does anyone have a link to an onion paste recipe?
I'm guessing it's just to fry onions until dark, with a little oil and salt, and then blitz them.
BTW-
has anyone experimented making a base with a more expensive oil, such as virgin rapeseed or coconut oil? I think that would could make a tasty and rich curry!

[ELW]

I'm typing on a kindle greencoburn, so posting links is difficult when you have fingers like yum yums . Ashoka / forum member mick Crawford (currybarkingmad) & another paste from way back have been posted on here. Ashoka is probably the most complex, but it's just an alternative to a mix powder.
Vegetable oil industrial size will likely be what you've been eating from your usual p l ace
Regards
Elw

[George]

One thing is for sure, and that is that oil gets to a higher temperature than water.

But in the context of most base sauce recipes, it's a mixture of oil and water which probably holds the temperature down to about 100C. If and when the water boils off, I would expect the oil temperature to rise.

All this theory is fine. It's much better to run tests in your own kitchen and see what works for you.

[Gav Iscon]

So there may be some 'underwater frying' going on, or something like that.

Yep, I've got that George.

[JerryM]

Original http://www.curry-recipes.co.uk/curry/index.php/topic,3128.msg27899.html#msg27899

Ashoka http://www.curry-recipes.co.uk/curry/index.php/topic,3921.msg35423.html#msg35423


Local restaurant use plain rapeseed. Coconut oil is worth a try - I would think similar to using coconut block

[greencoburn]

Thanks mate.

[Kattis]

Hello!

When you guys make bases do you:

Carmelize/FRY Onion slowly in Oil, then add water and boil

OR

Just put onion in water (and possible oil) and Boil with NO PRIOR CARMELIZATION TO ONION


I figure the best thing to do is to carmelize half the onion in oil, then add water to cover and the rest of the onion! Then you get the best of both worlds.

Anyone have anythoughts on this?

i do both very different tastes

[Onions]

So there may be some 'underwater frying' going on, or something like that.

Yep, I've got that George.

Ha!   ;D

[Peripatetic Phil]

has anyone experimented making a base with a more expensive oil, such as virgin rapeseed or coconut oil?

Well, if "specially selected British cold-pressed rapeseed-- five-times filtered" is the same as "virgin rapeseed", then yes; I could taste no difference.

** Phil.

[Onions]

I sometimes use coconut oil, adds a sweetness to the base of the curry. The base of the curry the depth that is, not the gravy.