Topic: THE 7K UPDATED VERSION OF THE GLASGOW BASE SAUCE

[noble ox]

Moooo   Moo

[JerryM]

many thanks for this video. i'm not in search for a base or changing my ways. however always love and appreciate efforts of a fellow curry fan. particularly when offering meaningful and useful info (not to belittle others or cause offense).

i noted down:
onion
cumin ??
water
cook high heat 2 hrs
veg oil
cook 30 mins
add spices etc:
) tom puree
) coconut cream
) chilli pwdr
) gm
) turmeric
) salt
cook 1 hr low heat
blend
9:44 shows texture
cook until oil floats
10:12 scum appears
leave to cool then blend again


interesting observations for me:
1) i've always blended twice but not left to cool 1st. will give it a try.
2) the initial water level was too high for me - say 3/4 tops, leaving lid off perhaps makes good
3) the thinness of the finished based suggests ali pan and low heat finish cook. would be very interesting follow up video showing a dish being cooked.

music was better on previous takes but thought the camera work exceptionally good. 10 for me.

just on personal note would appreciate reasons behind need for the "new" base

[Gav Iscon]

For information, the Glasgow base is nearly a completed curry (a base with the mix powder already in) to be used with the books accompanying recipes.

For example the recipe for madras, heat a little oil then put all the ingredients in and cook on a high heat for 7 -8 mins.

From Alex's (bigboaby1) book

There is no need for mix powders, curry powders or salt with the Glasgow cooking style as the
Base Sauce contained everything you need.  This, of course, saves time in restaurants and
takeaways.

Its also styled on Scottish Punjabi cooking as opposed to the Bangladeshi cooking in England and Wales

[noble ox]

Any one got any ideas as to why blend cool and not hot?

[Gav Iscon]

Its bended hot and cold (twice)

[Gav Iscon]

And after watching the video, the recipe for it is easy to work out. You just need you pen and paper.

See the music's gone. He must like you Garp 


I also see that the oil/onion ratio has increased significantly from the book recipe, 500ml for 4kg onions to 1.5 litres for 7 kg onions.

[Garp]

See the music's gone. He must like you Garp 

Good old Boaby

[haldi]

thanks so much for posting
I see you've added a few finishing touches to the base recipe, already given
less spicing and more emphasis on cooking times, waiting times and blending

I really like your ebook base
it's a toss up between that and JB's base as my favourite

Your videos are fantastic

have you got another ebook coming out, or something?

[JerryM]

Gav Iscon,

well pointed out on the mix powder not being used.

still cant get my head round it. the nearest base i've made is the ashoka which used many pastes to deliver the end product and made good the absence of mix.

[George]

I really like your ebook base
it's a toss up between that and JB's base as my favourite
Your videos are fantastic

I agree and I'm grateful to the man of many IDs (bigboaby1 here) for posting the video.
His base sauce recipes are up there with some of the best, in my opinion.