Topic: Why we cannot produce that missing taste ?

[adriandavidb]

I suspect the main reason they use oil form the deep-fat fryer is to achieve a through-put to minimize wastage, using THAT oil means it effectively gets thrown away (into our curries) and preplaced bit by bit.  Whereas if they just used new oil for the base and curries they would end up having to discard the poppadom oil when it gets too old, increasing cost, which, as we all konw, is a huge driver for BIRs.

[daveylad]

hey guys i have made alot of curries in the past, and none of them have matched the B.I.R"s. could it be a good idea for any of you guys that are friends with there local takeaways or B.I.R"s to maybe do are curry at home and take it to them and asked whats missing or different..?

[TGReaper]

Haldi have you posted this gravy recipe? if not can you if you have please drop a link in.

[haldi]

Haldi I think it's unlikely to be the poppadom oil that will make the difference. But I definitely think the oil from a whole night's cooking of bhajis, pakoras etc. would provide a big boost to the base sauce. Is that what you did or did you just use the poppadom oil?

I used the poppadom oil in mine because I saw a takeaway do the same
They cooked their poppadoms in a giant wok with two small handles on.
It didn't really add anything noticable to my base
I wouldn't bother doing it again.

What we are missing is the correct recipe
Something is wrong
Either cooking times or ingredients.
What inspired me to make a full sized base was the amazing curries I made with bought bases from a couple of takeaways.
Honestly, the aroma was incredible and the result 100 percent accurate.
My base still fell short of that standard.
At three places I know they present a curry that is little more than heated gravy
And it's fantastic
I do have two other full size base recipes which I saw nearly almost the whole process.
So do I try to refine my recent attempt or completely start afresh?
In the meantime I'm afraid that the majority of this base is heading down the drain
The freezer is almost full (a lot of it is curry too!)

Haldi have you posted this gravy recipe? if not can you if you have please drop a link in.

Hi TGReaper
           I promise to post when I get it right
If I was to recommend a base recipe, I would say the new Bruce Edward's.
It gives the best aroma and contains most of the ingredients I used
http://www.curry-recipes.co.uk/curry/index.php?topic=2815.0

[JerryM]

i am convinced oil has it's part to play. However i recall a recent TV program on how to reduce your diesel bills with veg oil - it showed a chappy picking up the stuff from a BIR and paying a few quid - i bet this is the old fryer oil - to think of putting it in a base is complete madness for me.

On the depression front it?s more often than not better to travel than to arrive ? at the mo I?m enjoying the journey and very happy with my results so far.

[Bobby Bhuna]

On the depression front it's more often than not better to travel than to arrive? at the mo I'm enjoying the journey and very happy with my results so far.

I love your outlook Jerry. You're so right. If we had all the answers this would be a web page rather than a forum. I only get depressed because often I think I'm nearer to our goal than I actually am, and a good take away always rub it in. Tastes fab though! ;D

[joshallen2k]

I still think we should find a BIR chef who is willing to help us out. There has to be a solution to the last 5%. Nothing I've read convinces me of the "cannot do it at home" argument.

[George]

i bet this is the old fryer oil - to think of putting it in a base is complete madness for me.

You also said: "i very much like your base recipe. not sure on the chick peas but that's personal taste only."

Sorry, but aren't both these comments a bit irrelevant and likely to hamper your attempts to find a genuine 100% clone base sauce? Personal taste is surely nothing to do with it!

Old oil might sound mad and I don't like chick peas either but if BIRs put it in their base sauce, then that's what's needed, isn't it? I mean when we go to an Indian restaurant, does anyone ask if they use chick peas or old oil and if they answer 'yes', walk out? Of course not!

I applaud the lengths which Haldi goes to and I hope he succeeds.

[JerryM]

Bobby,

glad you?re back to normal - we need you on top form.

George,

i'm happy to take back the comments on Haldi's base - i just don't like chick peas and would never use them myself.

on the oil business - just go to your deep fryer and have a look and decide for yourself. the TV program does bug me - would you turn down a man at the back door offering your spondoolies for your old oil.

the oil is definitely the key - we just need to explore it a bit.

Haldi remains for all of us a real Hero and i will do all that i can to help in our collective goal.

for the site to have got us 95% their is fantastic - it's just that at the mo the last remaining jigsaw pieces look a bit too well hidden.

As for paying money to bridge the gap ? I would say most of us would be happy to do so ? there is just a little caution given the previous visits did not lead to the dream

http://www.curry-recipes.co.uk/curry/index.php/topic,118.0.html

http://www.curry-recipes.co.uk/curry/index.php/topic,845.0.html

[haldi]

i just don't like chick peas and would never use them myself.

 the last remaining jigsaw pieces look a bit too well hidden.

As for paying money to bridge the gap ?

Chick peas are used,in the base, at three places, round here
Only a 400g can though
They seem to use it, when they don't have carrot.

I'm thinking that a chef, doing a demo at your house, would get a similar result to what we do.


We need to see it made at a takeaway/restaurant
That way, we could see if it is a "circumstantial" ingredient, we lack

I was wondering about that Bengal Cuisine place, but it's so far from here, even if they agreed.

I still have two more recipes to try though
Maybe one of those will come through
Has any one tried the "Popadom Pete" recipe?
http://www.curry-recipes.co.uk/curry/index.php?topic=1061.0