Topic: 100%

[emin-j]

I made another curry last night

haldi , which Curry recipe do you use please .

[haldi]

I made another curry last night

haldi , which Curry recipe do you use please .

I made a similar curry to the first time but added 2 teaspoons of chilli with the spice mix

[Bobby Bhuna]

Well done Haldi! I can't wait to try this. If at all possible, a picture of your used oil would be very helpful. Did you target a take away that didn't make fish, or do they all use a separate fryer for fish and you asked for the chip fryer oil? What kind of take away do you suggest that we approach?

I must say, I always thought the missing taste would be something filth related ;D. I can really imagine it's used oil doing the trick. Although all the small food particles in the oil have been fried and fried, tyey will have been sealed on the outside by the hot oil. Boiling the oil up in the base sauce will release all of that sealed in  fried tastiness. This could explain why the oil doesn't smell of much until used in base sauce.

I'm really excited about this breakthrough. Once Haldi manages to post his advice on acquiring the right kind of used oil then I'll go and try to get some. The chip shop near me serves fish so I think perhaps I should try elsewhere.

Once I have the oil, I'm tempted to try a very minimal curry session. A basic minimally spiced base with just onion, tomato, garlic, ginger, turmeric, cumin, coriander powder and paprika (all spices used sparingly, E.G. 2 dsrt spoons total) and a BE style curry with just 1 tsp spice mix. Really looking forward to it!

Congratulations on your obsessive hard work finally paying off Haldi! ;D Well deserved! If anyone was going to get there it was going to be you!

As far as your health concerns go, I wouldn't worry too much. As long as your only getting a few tbsps a couple of times a week it'll be fine. I imagine saturated fat would be worse for you. Just try not get the oil smoking when you cook with it because as I'm sure you know, that makes it more carcinogenic. That's the only concern really. Any microbes in there would be dead instantly at that temp! The stuff's probably sterile!

Does the darker oil effect the colour of your base and/or curry?

Cheers,

BB.

[artistpaul]

You are the dogs ba**s
I always knew you were going to crack it because you always think simplicity and not thinking extra money on some missing product or cooking style etc

Ive already posted about AGED oil, of course its the missing SOMETHING because the restaurants dont need to spend extra money buying it in , they already have it, they learned this BY ACCIDENT.
 ALL chinese restaurants do this too, change oil only when rancid, thats why your local tastes crap when they dump the too old rancid oil and use new. END OF Story as far as Im concerned.

[haldi]

What kind of take away do you suggest that we approach?
 The chip shop near me serves fish so I think perhaps I should try elsewhere.
Once I have the oil, I'm tempted to try a very minimal curry session. A basic minimally spiced base with just onion, tomato, garlic, ginger, turmeric, cumin, coriander powder and paprika
As far as your health concerns go, I wouldn't worry too much. As long as your only getting a few tbsps a couple of times a week it'll be fine. I imagine saturated fat would be worse for you. Just try not get the oil smoking when you cook with it because as I'm sure you know, that makes it more carcinogenic. That's the only concern really. Any microbes in there would be dead instantly at that temp! The stuff's probably sterile!
Does the darker oil effect the colour of your base and/or curry?

BB.

Hi Bobby, the oil you need to use is the old oil from frying chips and/or chicken.
I went to a kebab shop
Any oil from a fish and chip shop would not be suitable, I tried that first and it smelt and tasted horrible
When you have it, you are right, make a simple base with not much spice
The main flavour comes from the oil
Perhaps I overreacted over health concerns
At one demo a chef told me that they heat the curry on full gas for five minutes to kill any bacteria
Perhaps it was because of using old oil, or maybe the base was old.
Either way, it's probably good practice.
As far as pictures go, I don't seem to be able to upload them to this site at the moment.
But the oil is very dark

END OF Story as far as Im concerned.

Yes Paul, I completely agree
 

[chriswg]

You can understand why its a well kept secret too. No chef would ever broadcast the fact that they use weeks old fryer oil in all of their main courses. It also probably explains the occasional bout of Delhi Belly which must be from the oil not being cooked for long enough to kill off the bacteria.

When I was at school our tuck shop sold the most amazing bacon rolls which as far as I could tell were just fried in a pan. I asked for months what her secret was. Eventually she told me she uses the same oil in the frying pan all term. At the end of the day it was just left on the hob to go cold, then fired up the next day. Pretty gross when you think about it, but the results were absolutely worth it.

[Cory Ander]

END OF Story as far as Im concerned.

Yes Paul, I completely agree
[/quote]

I don't think it's the "END of story" until several people (at least!) have verified these results and packaged it in such a way as all members are able to reproduce it 

I have great respect for Haldi's efforts and opinions, but this verification still needs to be done.

Who has verified this result please?

[joshallen2k]

I haven't been able to verify it yet, but hope to soon.

Around here no one seems to want to give me any oil. They look at me like I'm the food inspector. There aren't any chippies around anyway. The closest I've found are KFC's.

So I've been making chips in my home deep fryer like mad to get the oil where Haldi specifies (almost black), but its a slow slog. My oil definitely smells used, but the colour is still light yellow. Long way to go I think...

Hope that someone else is able to try it in the meantime.

-- Josh

[CurryOnRegardless]

I had a similar response to Josh, one place the guy just starred at me like I was from another planet and another one told me, in no uncertain terms, that they don't use old oil only fresh and kept pointing to a food hygiene certificate on the wall (I don't think I'll be too welcome back there for a while).

: : :

Regards
CoR

[haldi]

I had a similar response to Josh, one place the guy just starred at me like I was from another planet and another one told me, in no uncertain terms, that they don't use old oil only fresh and kept pointing to a food hygiene certificate on the wall (I don't think I'll be too welcome back there for a while).
Regards
CoR

Round here (East Midlands) it's not that unusual to ask for
Apparently people use it as a source of fuel

The closest I've found are KFC's.
-- Josh

I think that KFC would be fine
Chips and chicken oil is what you want
The oil should look almost the colour of coca cola