As I posted elsewhere the sauce was thicker than I expected, you might notice that from the photos but his approach involves cooking on a slow flame and gradually adding the sauce in little portions stirring them into a dish and adding more until the final consistency is right. So there is no laddlefuls of watery base being quickly boiled off on a high heat at this BIR though have seen this in TA, because it's not required.
thanks for all the thoughts on the scales - i think it best to invest in the digital ones as suggested by josh - i'll get some this weekend.
on the above Panpot quote very timely.
i cooked 3 off basic madras sauces last night using the base. the 1st using my normal max burner frying/boil off method. the dish was ready much sooner than normal. i spoilt the dish a little by adding too much onion paste (2 heaped tbsp). for no 2 and 3 i adopted Panpot's slow burner (ie i did not add water to the tom puree and dropped the flame to low throughout). i also adjusted the onion paste (it's the original version) to 2 tbsp. the only difference in no 2 & 3 was that no2 was 100% LB mix powder and no 3 50% LB and 50% bassar.
No2 & 3 were spot on for me (no 3 with the edge) and as good as i cooked just recently when i brought the jigsaw pieces together of onion paste, pre cooked garlic/ginger and passata.
i can't say there was a significant difference in taste resulting from the base ie the marg. it does as panpot says however make the cooking very easy and consistent.
i intend to try out the bhuna & CTM recipes at the w/e as i remain intrigued with this base.
this is a very good base. i feel i now have a top 4 rather than a top 3 of bases and would need to do side by side comparison to work out which is best ie i can't push one of the existing out.
it's given me much food for thought and i'm very greatfull to panpot. this slow boat or slow flame certainly has some mileage in terms of ease and consistently good results.
Topic: PanPot's Ashoka Curry Base (Read 135242 times)
