Topic: Axe Base V1.0

[Secret Santa]

Surprisingly, the garlic didn't shine through as one might think. Perhaps this was down to it being fried in the oil at the start maybe.

I'm just finishing off a batch of Bruce Edwards' base that is usually my favourite. On this occasion however I decided to fry the onion, garlic and ginger, normally it is just boiled, and the base is completely different and for the worse!

I'll be sticking with the boil method from now on.

[Malc.]

I would imagine this is more directly caused by the fact you fried the onions, rather than it being due to fried garlic and ginger. Especially as the onion plays such a big role in a base recipe.

How hard did you fry the onions?

[Secret Santa]

How hard did you fry the onions?

Not particularly hard Axe. I bunged the GG paste and chopped onion in all together and fried until they were getting a bit translucent, no hint of browning. I know that some BIRs do it this way, but for the BE base it doesn't seem to help one bit.

I'm glad really because it's just one more step I can leave out, but I felt I had to try it just in case it provided a eureka moment, turned out more like a eeka! moment.

[Malc.]

Without professional guidance we only have trial and error at our side, there's no gain without pain as they say.

At least you know now.

[Domi]

How does the base fare with curries other than korma, Axe? I can't bear kormas but I'd be interested in the results with other dishes, any info, luv?

[Malc.]

I will have a go and let you know. I did play about with the DPR Bhuna Prawn Puri sauce to have with chicken, it was ok but the Cassia Bark was quite noticeable. The base seems to engulf spices like a sponge on cooking the final dish. Any particular recipe you want me to follow?