on the last base i cooked stage 1 for 4 hrs and stage 2 for 3 hrs. at the end of cooking the base tasted the same as it normally does. the only observation was that blending was a tad easier.
i intend to stick with my norm of stage 1 - 2 hrs and stage 2 - 1 hr ie 3 hrs total.
Hi Jerry
I've been trying to make this oil again and I can't do it either.
I used oil from cooking some homestyle kfc and cooked the base, for about three hours as well.
It didn't work.
I was in the kitchens of a BIR last week and had a good look at their "cooking oil" for the curries.
It's thicker & cloudier than I make.
I realise I am a minority in believing in this "secret" oil, but it changes everything that is cooked in it.
Nothing burns i.e. garlic, ginger, tomato puree, spices.
It's really weird stuff and the aroma is incredible.
Some of this oil (which goes in the curry gravy) definitely comes from the deep pan fryer.
I took a look at theirs
The deep pan fryer is heating the oil all the time
Their is a slight smoke rising off it's oil.
And the oil, itself, is dark
Definitely no yellow about it.
Tens of portions of chips,fried chicken,samosas, and bhajees are cooked in it.
I'm afraid, I don't believe, it can be replicated unless you cook commercially.
And you need it to get the "taste"
Perhaps there is a "cheat" method
I came across this new stock cube in an Asian shop
Pat Chapman mentioned this stock and gave a home recipe.
I am looking for something which will give an underlying flavour and oil that has a really low smoking point.
Perhaps this will give the former.
I will report on any findings.