Topic: Yet more variables....What base sauce stock pot?

[Razor]

That was going to be my worry as well Ray he does seem to put a lot of chef spoons in , I plan on using 2 heaped dessert spoons of mixed powder when i make it. What are you thinking?

Hi Ray
I suggest 1 teaspoon c2go spices, or 2 H-tbs of your own Mixed Powder
cheers Chewy

Well it seems that you both have a similar thing in mind, so I'm going to pop over to the c2g vids and remind myself of what spices he puts in, not forgetting the methi powder

Ray

[Razor]

Ok,

So I've gone with Chewy's suggestion of 1 tsp of each of Julians recommended spice, not forgetting the methi (fenugreek) powder.  I also add 1 tsp of Tandoori masala (nacto)

The colour doesn't look great at the moment but I've got the pan back on, and bringing it to the boil.  I'll then reduce the heat to as low as possible and continue until I get the oil seperation.

Ray

[Razor]

SHIT, just remembered, I did add 0.5 tsp of asafoteda (Hing) at the beginning and it stunk, but the smell has gone.  I'll modify  my first post to show this!

Ray

[Razor]

The second boil is almost done, and as Julian said it would, the oil has come to the surface.  Just to one side of the pot, there is what appears to be, an amount of 'pulp' for the want of a better term.  I don't know what it is but It makes me want to remove it, as I've never seen this before.

Whilst it was boiling, there was plenty of 'foaming' going on but as Julian made no mention of removing it, I didn't either and now it has stopped.

I'm going to give it another ten mins, then let it relax. 

Getting back to this pulp, I think I will pass this base through a sieve, and see what it left behind.

Ray

[Whandsy]

The second boil is almost done, and as Julian said it would, the oil has come to the surface.  Just to one side of the pot, there is what appears to be, an amount of 'pulp' for the want of a better term.  I don't know what it is but It makes me want to remove it, as I've never seen this before.

Whilst it was boiling, there was plenty of 'foaming' going on but as Julian made no mention of removing it, I didn't either and now it has stopped.

I'm going to give it another ten mins, then let it relax. 

Getting back to this pulp, I think I will pass this base through a sieve, and see what it left behind.

Ray

Does it taste noticeably different Ray and has a lot of oil risen to the top or the odd swirl, sometimes i don't get masses of oil separation and often wonder should i leave longer??

[solarsplace]

SHIT, just remembered, I did add 0.5 tsp of asafoteda (Hing) at the beginning and it stunk, but the smell has gone.  I'll modify  my first post to show this!

Ray

Steady on Ray! - You will have the forum language police after you if you carry on like that

Good running commentary btw!

[martinvic]

Hi Ray

You probably do this anyway, but I find the best thing to use, to help pass the base through a sieve (I use a Stainless one) is the bottom of a ladle.
Makes it really quick and easy.

Martin

[Razor]

Does it taste noticeably different Ray and has a lot of oil risen to the top or the odd swirl, sometimes i don't get masses of oil separation and often wonder should i leave longer??

To be honest Wayne, I've kind of followed your lead on this, and resisted tasting it as of yet.

Yes, there is a lot of oil seperation on the top, and as the pot is now relaxing, the oil has virtually covered the whole surface.  I'm noticing a kind of 'film' covering the oil, a bit like a very thin skin?

The colour is now pretty much as you would expect and I'm glad that I resisted the temptation to add more spices to compensate.

Steady on Ray! - You will have the forum language police after you if you carry on like that

Good running commentary btw!

Hey Russ, good to hear from you again mate.  Well, I hope it is all worth it.  As for the bad language, yep, apologies if I've offended anyone but I'm sure it will be fine in this instance

Hi Ray

You probably do this anyway, but I find the best thing to use, to help pass the base through a sieve (I use a Stainless one) is the bottom of a ladle.
Makes it really quick and easy.

Martin

I've got two options Martin, either pass it through my food mill, or go with the ladle and sieve.  I think I will opt for the latter, as they are already out on my work surface.

Ray

[curryhell]

Can't wait for the next instalment Ray.  Are you planning on making a curry with it tonight?

[Razor]

Ok, the base is done.

I've ended up with 6.5L of sauce after sieving.

Like I said I would, I sieved the base and removed 8 level tbs, (120ml) of fibrous matter, measured with my measuring spoons.  I tasted the gunk, and it was well rank

The taste of the actual base is quite sweet but not as sweet as I expected, however, it is quite savoury.  I'm thinking that this could be down to the knorr stock pot that I put in at the start and I'm beginning to wish that I hadn't included it.  Not because it has spoilt the taste but because it is no longer suitable for vegetarians, and a bonafide BIR gravy should be and that it what we should be trying to create..!

It doesn't taste much like curry as such, and hasn't got any noticeable level of heat, which should make it versatile for mild dishes.  There is however, a very noticeable onion/garlic flavour to it, which you would expect.  Maybe the hing has helped bring this flavour to the front.  Again, I wished that I hadn't have included it now because I should have let the onions speak for themselves, and now I don't know if they have?

Texture; it is very smooth and runny.  Obviously, the sieving has contributed to this.  If anybody has seen Chewys 3 hr base video, the gravy just runs off the spoon, leaving it very clean, this gravy behaves in the exact same way.

It has been about 10 minutes since I tasted the base and as I sit here typing, the taste is still with me.  If you could imagine keeping your mouth closed, opening your jaw, then force the air in your mouth out, through your nose, that's what I'm doing now (wife looking at me like I've totally lost it ) and I'm getting that familiar, albeit subtle BIR aroma, which is encouraging.

Can't wait for the next instalment Ray.  Are you planning on making a curry with it tonight?

Is the pope a Catholic? Hell yes I am lol ;D  But, with all these gravy shenanigans going on, I've not prepared any chicken

I just need to point out, this base is NOT Julians Curry2go base but an experimental base using his method.

Ray