Topic: To sieve or not to sieve

[Robbo141]

Yesterday I made another batch of Mick’s excellent Balti base.  Made the missis the standard balti, nothing added, and for me, a few enhancements, Thai chillies, extra garlic, few spices and was delicious.

When I made the base this time though, I put it through a chinois (oooh, look at me, a chinois sounds posh to this northern working class lad).


I’m pretty sure I read a very old ChewyTikka post where he’d put base through a food mill to remove some fibrous material, so I thought I’d give that a go.
And lo and behold, look how much stuff I got out.  Tomato skin, pepper skin, fresh ginger fibers made quite a haul.


Did I notice a difference in the finished curry? All silk smooth and luscious? No.
When I make the base, I do stick blend it for a good amount of time, but that chinois (yes, I said it again) certainly did strain some material out.
But, as with every other time I’ve cooked with Mick’s base, the results were very good.
A strong recommend for base from my point of view.

Robbo

[mickdabass]

Hi Robbo

Glad to hear both you and the missis are still enjoying the base

Kind Regards

Mick

[Secret Santa]

Makes no difference and just takes out all the good fibre.

[Robbo141]

Agreed, it really didn’t make any difference, but had to try it.  Still makes for a great base though.

Robbo