Topic: Chewy's Jhal Frezi 2015

[Stu-pot]

Hi Secret Santa - yes think you're right - Thanks.


Mr. Punter

[Stu-pot]

Mick - thanks.   FYI:  I'd already stirred-in the oil and started a second boil which I've since learn't is a mistake cos you should keep the oil for future Curries!  Unfortunately my wife has put the kybers on me cooking indoors at the moment!  Stinking the house out & heavy cooking destroying the domestic cooker and extractor!!!  All true but a man must do what a man needs to do right?   I must cook outside in the garden on my Wok Burner.  Sounds a bit flash but the reality is that it was ?110.00 a couple of years ago and gives an output a 1/4 of power of a true Wok Burner!  But on low it's still too powerful to give a simmer - more like a furious boil!!!!  So I'm up against it mate! 
There are probably hundreds reasons why my Base is not right.  I know it's down to me but trying to work out which part(s) So thanks for your input.  Cheers mate


Mr. Punter

[Stu-pot]

Gav - your a lucky bugger for two reasons:  1st.  Your curry looks amazing and 2nd: you live next door to Chewy....   


Mr. Punter

[mickdabass]

If you got oil separation then the gravy is ready.  Theres nothing wrong with stirring the oil back in either imo
Regards
Mick

[Stu-pot]

Mr. Chewy - thanks for that mate. Tip noted. 
On this subject/thought I have one last worry! :  I'm a big believer of burning (not literally) the spices. ie. Fry onions 30 mins plus until brown, add G.G. Then powders...  Push back and add hot water to deglaze. Repeat, repeat.  In other words: cook the hell out of it!   Could this technic cause a flat/Matt appearance?  If so how did this get into my BIR attempt?  Maybe I cooked the life out of the base? Hence the flavour and flat finish? I did boil the base for 3 hours in total?  I thought this would give depth etc...  I did put a lot of oil into the base, more than recommended.  I think I may have cooked (moderated) out of my own cury!!   I think I need another break from this!!!! 


Mr. Punter

[Stu-pot]

Michael.t - PLS pass the name to me.  I go to Tooting regularly and would love try it out?   FYI:  I usually go to Lahore's but as you probably know, we can cook better than them but I still like to try it just to complement myself!   


Mr. Punter

[Gav Iscon]

Stu,

Try one of these type of things on your gas hob
http://www.saltandpepper.co.uk/cook_shop/Kitchen+Accessories/Stove+Top/2035

 I had to simmer a beef bourguignon on a fierce camping stove in a thin aluminium pan for 4 hours and I bought a similar sort of thing which worked a treat. I bought mine for about 5 euros in France so I'm sure you could find a cheap one somewhere.

[Stu-pot]

Good to know Mick - cheers.    Mick. What does IMO stand for?   Probably a dumb question but I keep seeing it on here and haven't worked it out yet?   Cheers.


Mr. Punter

[mickdabass]

In my opinion

[Stu-pot]

Gav.   You're the man - brilliant invention. I learn't (moderated) on this site.  Cheers for that.    I just wish I could reciprocate all people on this site - thanks


Mr. Punter