Topic: Bruce Edwards Curry Sauce & Basic Curry - From The Man Himself

[malacara]

Thank you so much for posting this here Bruce, I really appreciate you have shared such a valuable information, many thanks. I will give it a go soon, I have got the freezer full of bases but I will manage to make some more room  ;D

Best regards

[JerryM]

i've put the raw data into my base spreadsheet (ready for cooking) and i very much like the numbers and gel completely with the ingredients. i need to cook with it and establish the finished blended volume to be sure.

as Josh says some very interesting nuances in the technique.

real inspiring stuff

[Curry King]

Great read from the master of BIR cooking, I can't wait to here peoples views on this.  I have just made a freezer full of base sauce so will be a couple of days before I get round to trying this word for word.

[JerryM]

as luck would have it my cement mixer broke this morning and what better way to spend time than on the base.

immediate observation is a smell just like cooking Thai green curry. i think now that the ginger has been blended its combining with the coriander and onion to give a very nice aroma.

pic is of base coming to boil.

[JerryM]

pic of base at end of cooking - 1 hr having added spice mix and tom puree.

the liquid tastes pretty good - the nearest base taste to it at this stage i've tasted is the rajver.

[Jeera]

Bruce, I love you :-)

[Curry King]

Wow, that was fast Jerry, I really want to know what you think of the finished curry, will you be making one tonight?

[haldi]

Hi CK & Jerry
              I made it too
It smelt really good cooking
I'm going to make a curry tonight

[JerryM]

It smelt really good cooking

Haldi, you?re not wrong on this. coming down to the kitchen this morning was a dream - last nights smell "aroma" was still lingering.

i am going to wait the 3 days before making curry.

have attached pic of blended base - it now looks and tastes very similar to saffron (big fan).

my finished volume was 3.5L (adding back 200ml of water lost during cooking).

i am sceptical of the advantage of putting it in water to cool - i have always liked the idea of it continuing cooking as it cools naturally.

[adriandavidb]

Can't wait to give this a go, can't wait to hear more about everyone's experience of it!

Bruce, thank you VERY much!