How do I get the oil to rise to the top?

[lorrydoo]

Can anyone please suggest how I get the large quantities of oil in the base sauces to rise to the top, as it stays in the base for me, spoiling the results?

[Cory Ander]

Hi Lorrydo,

Which recipe did you use Lorrydo? 

In general, the way to get the oil to rise in the curry base (or any other curry dish) is to:

• ensure that you add a lot of oil in the first place (some recipes use far too little oil IMHO)
• ensure that you cook the curry base (or any other curry dish) for long enough and/or at high enough temperature to evaporate the water (and cook the spices)

Generally, the oil will rise to the surface (ie "separate") once the water has evaporated.  I find that this is quite difficult to achieve with curry bases (because there is lots of water present) unless you add plenty of oil in the first instance. 

However, I would not worry, too much if the oil does not rise in the curry base.....you'll find that it will probably rise when you use it to cook the main dish.

Any excess oil can be spooned off before serving.

I'd be interested to hear what others think here?

Regards,

[lorrydoo]

Thanks Cory ander, ive tried Darths base and ifindforu's.  I found ifindforu's to be the better of the two but I couldnt get the oil to rise so it was spoilt.  (i also burnt the spices a bit).

[Cory Ander]

but I couldnt get the oil to rise so it was spoilt

I'm not sure that it was "spoilt" Lorrydo? (burnt spices is another story though!).  Have you tried simmering it for an hour or two?

Otherwise, you will probably find that the oil will separate when you use the curry base to cook a main dish.

If you burnt the spices though, I suggest you consider ditching it and starting again.

Regards,

[terry]

I agree with CA,Lorrydoo,i have never had the oil rise in the base sauce,but it will separate when you make an individual curry,most BIR recipes you start with more oil anyway and a lot less base sauce.

hope this helps   Terry

[lorrydoo]

Thanks CA and Terry.  I thought the oil rises to the to in the base, didnt realise it was during the main curry making process!

This is a wonerful hobby.  I just had to say that.

[haldi]

I thought the oil rises to the to in the base

I found when I have made curry gravy too thick, the oil won't separate.
Adding a little water brings it instantly to the surface (water and oil won't mix)

[lorrydoo]

Thanks Haldi, I will bare that in mind next time I make a base.

[tonymexico]

I totally agree with haldi on the subject of adding water. You will find it works best with boiling water as the steam generated within the sauce tends to lift the oil to the surface almost immediately.

[JerryM]

tony,

thanks for info on the boiling water/steam - i'd not come across it and i see it as a very useful rescue measure.

although i'm aiming to reclaim the oil (for use at frying) i also believe/think the simmer period to be very important "key" in developing the texture/taste of the base ie the oil rising naturally is a sign that the base has cooked to completion and now holds the optimum amount of oil.