Topic: Unexpected results

[Razor]

HI Paul,

It's difficult to see a colour change with the onion because I also add a pinch of mixed powder, (CA's spice Masala)

Just give it a good hard fry, stirring all the time, for about 4 or 5 minutes.

Hopes that helps

Ray

[PaulP]

Thanks Ray, I'll give it a go soon - I've still got some CA spice mix left.

Cheers,

Paul.

[JerryM]

Razor/PaulP,

i have to do along the lines for my good lady whenever we have a bbq - i don't blitz it though just medium slice - no bbq is without fried onion for us. i cook the onion for far longer than Razor is suggesting - something like 40 mins starting off high heat ~5mins and reducing to medium to stop it burning.

also i have tried for bunjarra the method of blitzing the onion and then frying - i don't actually like it and now always medium chop and blend at the end - it just seems more difficult to cook when it's blitzed (easy to burn).

what i guess it does in Razor's method of hard fry is to intensify the browning taste (i almost said burnt but it's not). it will be real interesting also what effect the mix powder has on the overall result - i hard fry in Dippies biryani for example as he says "burn" which he doesn't mean (mean's hard fry).

[PaulP]

Thanks for that Jerry. I realise I have quite a lot to learn about cooking the humble onion.

Paul

[Razor]

Hi Paul,

Thanks for that Jerry. I realise I have quite a lot to learn about cooking the humble onion.

Paul

Not really mate lol ;D  The reason I did this was because, even though I was happy with the Madras that I'm using (CA's), I wanted a more oniony note to the dish.  I didn't want to use chopped onion, even finely chopped because it wouldn't have give me the texture that I wanted, so pureeing just seem the natural thing to do.

I was conscious of the sauce having to much of an oniony flavour just using raw pureed onion, hence the reason why I hard fry it in a small amount of spice mix.

Visually, it looks very much like the old style curries we got back in the 80's and early 90's.  Taste wise, the sweetness of the fried onion comes through as does the onion flavour itself, albeit quite subtle, you know it's there!

I haven't tried it on a milder curry yet, and I can't see it having the same effect if I'm being honest.

Ray

[Paul1980]

I always finely grate a medium onion and cook it slowly for 10 minutes before starting my curry always adds something better for me taste and texture wise.