Topic: For the Love of Oil

[Bob-A-Job]

What is the reason for the love of Oil that seems prevalent in the majority of recipes?  Personally I don't like it, hence my question.

BIR also make Keema (ground lamb/mutton) which is quite dry.
Karahi (asian style) is almost without oil

TA's (at least a dozen that I have tried within deliver of my address) have to maximise profit and so tend to provide mostly 'gravy' with some tomato and onions/pepper and a little meat, swimming in oil. unless I specify Asian Style.

The best I ever had was as reward for working in a video shop, in the late 80's. Quail with fresh orange and chappati and had only a little gravy.

Are we in love with personal tradition, flavour or expectation?

Just a thought.  Discuss.

[CarpCarp]

Indian cookery needs oil/butter to produce the required results regarding fryof Spice, Paste ,Garlc and Tarka. You also have the additional oils released from meats full of protein, vitamins. Don

[Peripatetic Phil]

What is the reason for the love of Oil that seems prevalent in the majority of recipes?  Personally I don't like it, hence my question.  [..] Are we in love with personal tradition, flavour or expectation?  Just a thought.  Discuss.

I think that there are multiple factors involved here, of which the most significant is that oils are the carriers of the flavours contained in the spices.  These spices contain so-called "essential oils", which are the flavour-carrying components, and these essential oils are, by definition, lipophilic rather than lipophobic.  Thus they bind with other oils (such as the oils with which we started our curries) and give up some of their flavours to them; on the other hand, they are hydrophobic rather than hydrophilic, so don't bind with the aqueous elements and therefore don't give up their flavours to them.  So in summary, the very flavours which we are seeking become bound to the oils in which we cook.

The second factor is appearance

[CarpCarp]

What is the reason for the love of Oil that seems prevalent in the majority of recipes?  Personally I don't like it, hence my question.  [..] Are we in love with personal tradition, flavour or expectation?  Just a thought.  Discuss.

The second factor is appearance