Absolutely but this prolonged cooking could be what adds the depth of flavour that sadly, a lot of us seem to be missing on occasions
I have cooked many curry bases, for many hours, with that assumption (and the knowledge that BIRs do it) in mind. However, in my opinion, prolonged cooking adds nothing to the depth of flavour (or to much else) of the base.
The oil rises to the surface when the base is cooked out long enough.
My apologies, you're correct, I misquoted. Nonetheless, I didn't/don't know what "cooked
out" meant/means.
I assumed (maybe wrongly) that Axe was suggesting that it's an indication that the base has been cooked for SUFFICIENTLY long and, therefore, that less time than that is undesirable?
I was trying to say that I don't think that it indicates that. I was also trying to say that, irrespectively, the oil will generally separate and rise after prolonged cooking. Does that make sense?
Ultimately, my key point was to not worry about it.....unless there is a particular reason to want it to happen (e.g. to remove the oil to cook with). Hence my question to vindaloo.
It will come out in the final dish anyway and cooking the base, for hours on end, just to release the oil, seems, to me, to be nonsensical (and probably counter productive).
Topic: oil (Read 6474 times)
