Topic: Spiced Oil & the Curry2Go Ebook

[Salvador Dhali]

Hi prawnsalad
LOL ;D Oh No, Old Bhaji oil again, absolute nonsense.
Really bad practice, H&S issues and will add nothing of value to your base gravy.

Old Bhaji oil, A Complete Red Herring.
Convincing novices that they have to do this to get the BIR taste is untrue and criminal IMHO.

Couldn't agree more. Been there, done that. It makes naff-all difference. And whole I have no doubt that some BIRs recycle old oil, not one of the dozen or so I've been in use it (at least there was no evidence of any - just the usual tubs of veg ghee by the stove).

I was amazed to read one review, where they say out of 119 pages, 100 of them
are a biography/history of the author. - Crikey, that's some preface.

Not sure who that comes from, but more nonsense. Julian's story occupies some parts of some of the chapters, and makes for a more interesting read than your standard recipe and ingredients book (IMHO).

I'm cooking the 3 litre version, minus spiced oil, too
Instructions miss times for cooking this base
I'm waiting for that "vinegar" smell
2 and a half hours in and no sign yet
Fingers crossed it works out, or it's just another base

'That smell' is pretty subtle, and I find it usually occurs any time from an hour in (cooking in a normal pot, not a pressure cooker). It's difficult to describe - sort of 'tangy' is the best i can do - but it's easy to miss, especially if you've been preparing garlic, ginger and all the rest.

But I wouldn't worry if about it - just let heat and chemistry do their thing. Onceup to tickover temp, if your onions get a nice cook on a low heat for around an hour and a half all will be fine.

[jb]

I've mentioned this oil many times, and it is very important

If you're right - and you may well be - then it sounds like a real show-stopper, like it really is non-viable to make BIR curries at home, to quite the same standard, unless you spend a lot of time and money cooking hundreds of onion bhajis and/or other high-volume fried items passing through BIRs and/or other takeaways. Perhaps there really is no substitute.

I admit when I saw that used bhaji oil was an essential ingredient I was a bit disappointed,I'm not mad on onion bhajis to be honest and if I had to make a big batch I know they wouldn't be eaten.I know it's been debated to death,but without exception in every restaurant I've managed to ask any questions they deny it,including Az(Zaal).If I remember Abdul said anyone who did it in his restaurant would be sacked!!  Az seemed a really honest guy,I don't think he would try to throw us of the sent.Confusingly Julian does used spiced oil in his videos for his main dishes but in his book he lists plain veg/sunflower oil.

A new upmarket restaurant opened near me recently,reports are that the food is exceptional.It got me thinking,how do they achieve that taste on their first night if they have supposed to have used old recycled oil that has cooked hundreds of bhajis and has been left to ferment.They simply wouldn't have had time to produce this stuff.It really bugs me,this spiced oil thing,Haldi's seen it first hand but I can't find anywhere else that uses it(or admits to using it).One thing though,I can't wait for the results of member's attempts of Julian's gravy,albeit it without bhaji oil!!!

[curryhell]

One thing though,I can't wait for the results of member's attempts of Julian's gravy,albeit it without bhaji oil!!!

Ok, where shall I post the result then???  Where on earth is this up market restaurant Jason??  In Grays or are we talking Orsett Cock 

[jb]

One thing though,I can't wait for the results of member's attempts of Julian's gravy,albeit it without bhaji oil!!!

Ok, where shall I post the result then???  Where on earth is this up market restaurant Jason??  In Grays or are we talking Orsett Cock 

Orsett Cock that's the one,haven't been there myself but the few reports I've had said it was outstanding,only going by what they say though!!  It may be just average!!

I would be interested in where exactly Julian first encountered the use of old bhaji oil.I'm hoping it was first hand from a  BIR source.Apart from this forum the only other time I've come accross it is from The Undercover Curry Book(which I didn't like that much).Julian admits he has read the book so hopefully it's not just an idea he's got from there.The thing that I notice that is missing from his second part of his gravy technique is that he doesn't bhargar(think that's the term) his spices.I.e instead of frying his garlic,spices etc and then added them to the boiled onions he just spoons them into the boiled mixture.Not saying it's wrong but I'm quite struck on this idea,the ABC book does it as does Az from the Zaal(Ifind4u posted some good info on this if I remember).

Hope Julian doesn't think we're criticizing him or his book!! I'm sure every chapter will be dissected by us and discussed.I think the book's great,hats off to him for his passion of BIR and indeed for reailzing his dream of opening his own place.

[ELW]

Old oil/bhaji oil(pakora oil in Glasgow), as with load of other things seemed plausible to me whilst barking up many a wrong tree. But it really is a complete waste of time. Splitting hairs over onion sweetness is also something I'll leave to experienced pro's to mull over. I pick a gravy at random, put the gas as high as possible & forget the usual method of using a frying pan thats ingrained in me.(when do we ever use a frying pan on full heat ?)
Only then have I any chance of producing the taste. A handful of ingredients & technique produces the taste, palate & chefs creativity will elevate it into something special. I'm also disappointed to hear the old oil theory included as essential....because it isn't

[curryhell]

Orsett Cock that's the one,haven't been there myself but the few reports I've had said it was outstanding,only going by what they say though!!  It may be just average!!

It's on the radar but no firm plans as yet to go there

I would be interested in where exactly Julian first encountered the use of old bhaji oil.I'm hoping it was first hand from a  BIR source.Apart from this forum the only other time I've come accross it is from The Undercover Curry Book

Obviously the practice does go on in some TA's and BIR's but the extent of this cannot really be gauged.  We can only comment via the contributions from those on the forum that have actually got into the kitchens of their locals.  I personally used to witness my curry being started with oil from the top of the gravy back in the early 80's at the Padma. But in the other kitchens i've been to it's always been fresh oil used.

The thing that I notice that is missing from his second part of his gravy technique is that he doesn't bhargar(think that's the term) his spices.I.e instead of frying his garlic,spices etc and then added them to the boiled onions he just spoons them into the boiled mixture.Not saying it's wrong but I'm quite struck on this idea,the ABC book does it as does Az from the Zaal(Ifind4u posted some good info on this if I remember).

I must admit while i was prepping everything yesterday, i was in two minds whether to use the Zaal recipe with Julians onion cooking technique.  I resisted the temptation and did the bangladeshi gravy to speck minus oil and substituted the cabbage for more onions ;D.  His method of a one pot gravy isn't much different from many of the bases on here that have been witnessed in BIR's.  But agree the pre frying of spice, garlic etc prior to adding to the gravy sits well with me.

Hope Julian doesn't think we're criticizing him or his book!! I'm sure every chapter will be dissected by us and discussed.I think the book's great,hats off to him for his passion of BIR and indeed for reailzing his dream of opening his own place.

I think the man has broad shoulders and  can take it.  You don't stick your head above the parapit and not expect to get shot at.   I too am sure there will be considerable discussion over the contents in the coming weeks as feed back filters through. Now where shall i post my comments on my Zaal phall with C2G's base?? ;D

[Ramirez]

I would be interested in where exactly Julian first encountered the use of old bhaji oil.I'm hoping it was first hand from a  BIR source.Apart from this forum the only other time I've come accross it is from The Undercover Curry Book(which I didn't like that much).

This was my first thought - that it originated from the 'Undercover' book. This is what prompted me to try it and as I mentioned in my previous post, it made no discernible difference to the base.

I wonder if anyone would be interested in doing two versions of Julian's base, one with seasoned oil and one without. I imagine Julian has done something similar in order to find what works best, but it would be interesting nonetheless.

[Whandsy]

I think its a case of some do some don't use bhaji oil, i'm 100% sure these takeaway owners are as frugal as can be. For example, FACT some employees are paid cash in hand so theyre not on the books. More profit  :
It makes sense in my mind that instead of throwing away, they have one more use for it.
However, that said when i last had a takeaway experience Q and A session the one i went to didn't use it.

Lets not forget though that julian does say his ebook comes from his experience of the last 20 yrs working in curry kitchens!

Off the back of that though i'm using chalice oil

W

[markh3565]

Here's a post I put on the dark side!!!!

Been looking on here for a while now as the other side has gone quiet and I know what you lot are like but it's my attempt to create spiced oil and I think it works well!!!

Rational was - if bhajii's are simpley fried, oil heated and reheated then do the same but without cooking the bhajii's - if that make scene!!

Method:-

1 ltr of veg oil
2 medium sized brown onion - chopped into 1/4s
2'' ginger - sliced unpeeled
4 garlic cloves
1 tbsp cumin seeds
1 tbsp coriander seeds
6 green cardamoms - cracked
1 black cardamom - cracked
3 Indian bay leafs
2 sticks of cassia bark
2 pepper corns
2 cloves

Simply add all the ingredients to a heavy based pot, raise temperature and fry for 60 mins until everything starts caramelised and goes black. (I'm using a Rayburn so you will need to adjust timings to suit)

After everything has caramelised transfer to cool side of Rayburn and leave for as long as you like ? usually overnight - if no Rayburn/Aga then allow to cool

Next day - sieve the oil and discard the ingredients - everything should be completely crispy

Return the oil to the pan and complete the entire process again using exactly the same new ingredients again - then sieve through a fine mesh stainless colander

I?m storing it in the fridge and topping up with skimmed oil from the base.

To ensure you end up with clean filtered oil only use whole spices; not powder.

Getting some good results with it

[Razor]

Hi Markh,

So, this oil that you have made, have you tried it in your curries and if so, do you believe that it has made a difference to the taste of your curries?

And congratulations on your first post, and welcome to cr0

Ray