Topic: Change in cooking technique

[JerryM]

and probably true in some ways.

very true - we need to be targeting our gaps. of course the scatter approach works but takes much longer - have we done enough on base for example - for me light yrs have been spent to the point we are still knocking on a door that's already open.

for whatever reason cooking approach does not receive the same enthusiasm.

we will be driving mini's for a long time - nothing wrong with that of course - yet this seems to be most members gripe.

[PaulP]

I remember reading this post a few weeks back but didn't comment at the time.

Two points come to mind.

First, one of my big "a-ha" moments in curry cookery was the frying of the spices in oil (and depending on the curry, garlic, ginger and tom puree) for bit and then adding the base. On high heat, when that base hits the pan - you know you have a serious curry. Bunging in everything to cook together, I can't help but think it would detract from the chemical effect that goes on with the method I described above. I'm not doubting your findings at all, just making a point of what I've noticed (and never looked back upon).

Second, though, is the question of the BIR chef on the other site (which I've been to a small handful of times). I find the layout confusing (for someone inexperienced with the site I guess) and whenever I think I find something, it tells me I need to upgrade my membership (i.e. pay). That's another topic.. But anyway, I am curious to know if the BIR chef's input has enabled the members there to get any further ahead.

Any input?

-- Josh

Hi Josh,

I've been on holiday for a week so missed your question.

This recipe has converted a lot of experienced cooks on the "other forum" including CBM (Mick) himself and has been described as a eureka moment.

What is different here is that the scaled down 3 litre base recipe was devised by Taz himself and is not a badly scaled down version of a 60 litre base, which I think are prone to scaling down issues and accuracy.

I may ask CBM permission to publish the recipe here, as I wouldn't feel comfortable doing so otherwise.

The wife and I both agree that my Taz curries are exceeding my previous SnS 2008 curries but I think I'll try the CA recipes and base before doing another Taz base.

PaulP.

[Mikka1]

Sounds interesting......................  :
So much talk about base sauces, its like a base sauce frenzy sometime lol!

There are 3 factors for me at least that make my Indian meal something I really look forward to.

1. (Most important). Flesh that melts in your mouth.
2. A delicious tomato sauce with herbs and spices.
3. Side dishes which for me are spinach/rice bahjis ect.
(Peeps often miss the above). ****

The base sauce is important but not half as important as knowing why you are adding stuff to the liquid.

There are some fabulous posts on this forum which I'll highlight this week sometime. Gladly none of them relate to some fabulous all conquering base sauce which in all reality does not exist, its just watered down spicing as a quick aid.

ps. You'll be shot before you reach the perimeter if posting something from 'the other forum'  ;D

Cooking is fun, cooking is having friends round.

The wife and I both agree that my Taz curries are exceeding my previous SnS 2008 curries but I think I'll try the CA recipes and base before doing another Taz base.

PaulP.

[Cory Ander]

I may ask CBM permission to publish the recipe here, as I wouldn't feel comfortable doing so otherwise

CBM is most welcome to post his recipes (and videos) here, himself, if he likes...provided Stew is happy for him to do so (I can't imagine Stew would have an objection) and it's done in the spirit of this forum and not as a cynical promotion of another site