100%

[joshallen2k]

Not encouraging signs from CA 

My oil is starting to get there. Its progressed from yellow to more of a brown. Certainly nowhere near solid at room temperature though. At this pace I figure I'll be ready to give Haldi's method a go.

I have the same questions as CA about the amount of oil and the proportions of ingredients in the base.

Haldi - do you think I would get the same effect if I made the Bruce Edwards base, and just substitute the oil for 50% "old" and 50% "new"?

And then in the finished curry, would you think 3 TBSP of "old" oil is the way to go?

Thx
Josh

[haldi]

Hi CA
        The onions I used were small smart price from Asda
They average 75gm each
It seems that whatever oil I have got, can't be what anyone else is trying to use.
One thing for sure, is that there is no way I could make it at home

I spend one or two evenings at a takeaway, each month
I am always watching the chefs cooking, and general preparation for tomorrows meals

But we have talked about skills and techniques
Yes, there are certain things that need to be done, at certain times, but some curries are little more than heated curry gravy.
For instance:- korma

Heat the curry gravy, add some coconut powder, single cream and sugar, add precooked ingredient,cook five minutes add a dash more cream and it's ready.
Anybody could make that, if their curry gravy is correct
Madras is another simple curry
Again anyone could make it, but only if their curry gravy is correct
At the places I have seen the "secret" is the gravy
It always tastes moreish, with an extra flavour I couldn't identify until now.

I'm really sorry if my post hasn't brought anyone closer to their goal
And Josh, I really can't answer your question
I posted the recipe that worked for me, at the start of this thread

[JerryM]

Haldi,

no need for sorry. i (and am sure everyone) are keen to try out possible leads to ensure we don't miss a trick.

i am sure that my fryer oil was not as good as u're using - not commercial. however i think it is representative enough to give a decent reflection on the taste change. i also used base that i know and simply replaced the normal volume of oil that i use with 50% fryer oil. this is similar in principle to the ashoka base which calls for 50:50 marg & oil (too much marg for me i'd add). i then reclaimed the bulk of the oil (as i normally do) and used this for cooking.

this "new" oil did not taste as good as my normal curry gravy oil - it was sort of more "finished" ie still had the fryer cooked taste. this is why i got a clash - my cooking method on high heat effectively re-fried the "new" oil that had already been fried and hence i got an overkill. i think CA will have experienced the same.

i'd therefore be interested in how u cooked using the "new" oil - did u have flames above or below the pan rim and was it low or high heat. i've seen both low (what i call slowboat) and high heat cooking at my local TA. for me the "new" oil does not work at high heat. i did not try it at low heat though. low heat i would define as a conventional hob ie ~3 to 4 Kw. high would be something like 7 kw.

[billycat]

Jerry

you say your high heat cooking gave you overkill

but when indian chefs cook on high heat why dont they get overkill ?

just a thought

[Cory Ander]

The onions...average 75gm each

Thanks for confirming the quantity of onions Haldi; about 750g then (which makes sense given the 80ml of oil and other ingredients you suggest in your base recipe).

It seems that whatever oil I have got, can't be what anyone else is trying to use.
One thing for sure, is that there is no way I could make it at home

To be fair to you, the two types of oil I've so far used are oils which you have already said are no good  i.e. a commercial used oil from a chicken outlet (but also used to fry limited amounts of fish in), and oil from my own deep fat fryer (used to fry onions bhajis and chips in).  I also used all used oil in the bases I made (no fresh).

korma....anybody could make that, if their curry gravy is correct....the "secret" is the gravy

I wholeheartedly agree with that Haldi.  I appreciate that this oil could be fundamental to the flavour of the base.  Other than some form of stock, I really can't see what else it might be.

I'm really sorry if my post hasn't brought anyone closer to their goal

As Jerry says, you have absolutely no reason to be sorry!  Your dedication to the task and your suggestions are commendable....even if they do sometimes leave me (and maybe some others) scratching my (our) head(s) in frustration!   

But it's early days yet Haldi. Hopefully others will have success in verifying your results...

I suppose I just need to find the right oil and understand how and where BIRs produce it! 

[Cory Ander]

my cooking method on high heat effectively re-fried the "new" oil that had already been fried and hence i got an overkill. i think CA will have experienced the same.

I'm not too sure what you mean Jerry?  I anyway only added used oil to the bases I made (I used no fresh oil in the bases).  I used fresh oil for cooking the curries.  I assumed that the "taste/smell" would have anyway been in the bases already.

[chriswg]

I have emailed a couple of head chefs to ask their thoughts on this. They have been very open with answering questions in the past so fingers crossed they will both get back to me.

[Cory Ander]

I hope they think they are in with a shout for a job Chris! 

Seriously though, if they were BIR chefs, and are into IT, would they consider contributing here?

You might tell them it's all part of the selection procedure! 

Don't tell them that we're only making a one-off payment of $50 though! 

[chriswg]

One of them (Baskar) might. He was the very helpful chap who runs the course that Emin-j is going on. I have asked him if he would mind writing down his entire Chicken Madras recipe from base through to finished product. Fingers are firmly crossed that he gets back to me!

I have emailed 5 in total including Yogi, the manager of the excellent Zaffrons in Farnborough. If anyone is local to the area and hasn't eaten there - what are you waiting for??? I used to work very close to them and would enjoy their Wednesday buffet almost every week. I got to know the manager very well and I'm hopeful he will have some nuggets of info for us!

[chriswg]

Only one reply so far which unfortunately doesn't back up this theory. I'll reserve judgement until at least 2 or 3 people reply to see if they all agree.

Hi I am soory I don't know u but suprisengly I am a chef too if anything I help u with anyway we don't put fryer oil in gravy or sause cause it have smell of the thigs u fry in it so get the best flavour u should use fresh oil sunflower if possible Sent using BlackBerry? from Orange