Topic: Anyone tried Julian's base yet?

[curryhell]

I'm so disappointed that the initial results on this base are just ok,I really thought this was going to be it,why the sauce won't thicken is a mystery.I'd still like someone who lives near Julian's place to try a selection of his food,at least we can work out what we're aiming for.

No homebrew for me Curryhell but I see exactly the same thing as Dalpuri,noticed it a while ago on some of your posts apologies I should have said something.I use the same keys as you described so I have no idea why your posts look a bit strange.

Thanks for the words of consolation Jason.  I too initially thought i was on to a winner.  Maybe that is the consistancy of curries in some places but i am used to adjusting mine to suit   Re. key board if people can let me know when it seems to be happening, it'll give me an idea where to look to sort the issue.  It must look like i'm permanently pissed while i'm typing to some  ;D

[rockyholland]

CH

I think you'll find it's a simple case of too much oil in the pan to start with.

I've made this mistake a couple of times and it just crucifies consistency and flavour, also it's not easy to rectify. I find that the spices won't cook properly in too much oil.

Removing the oil after it separates and then reducing doesn't seem to work either, just no flavour.

Maybe this is your answer, good luck

[curryhell]

My last curry was your NIS CH with julians base and was well impressed, perfection for me. I'm trying a jalfrezi tomorrow night so will see how that goes.

I see funny symbols on your posts too

W

As long as you're happy with the results W that's great.  Maybe it was an off day for me .  But plenty more gravy to play with to find out ;D  I will persevere with the phall and see if i can bring this gravy to heal 

[curryhell]

i have a leccy knob......

Not interested in your personal problems Gary  ;D ;D
If all else fails i will get out my portable stove and give the gravy a good thrashing on that to see if i can bring it under control :  I so wish i had gas but i really don't think the medium of heat here is the issue.  Maybe it's the chef

[curryhell]

CH

I think you'll find it's a simple case of too much oil in the pan to start with.

I've made this mistake a couple of times and it just crucifies consistency and flavour, also it's not easy to rectify. I find that the spices won't cook properly in too much oil.

Removing the oil after it separates and then reducing doesn't seem to work either, just no flavour.

Maybe this is your answer, good luck

Knowing there was a lot of oil in the base i was very frugal with the amount i used to start the curry.  The opposite is also true.  Not enough oil and you won't singe them spices, which i think is absolutely essential to be in with a chance of producing a reasonable curry.  I think it's easier to remove oil added at the cooking stage as it doesn't seem to merge into the sauce but just come out with cooking.  Whereas  a base made with loads of oil, it just seems to stay in the gravy and stop the thickening process

[emin-j]

CH,just trying to work out what could be wrong with the base and wonder if it could have been a lack of water as when you cook down the base in the final dish it's the water in the base that is being 'cooked out' and if there wasn't enough water this might explain why you had so much oil coming to the surface,dunno  just a thought.

[curryhell]

CH,just trying to work out what could be wrong with the base and wonder if it could have been a lack of water as when you cook down the base in the final dish it's the water in the base that is being 'cooked out' and if there wasn't enough water this might explain why you had so much oil coming to the surface,dunno  just a thought.

Hi emin-j.  I too have gone over my cooking of both dishes and have thought about the process time and again.  The thing that give a sauce it's thickness is the solids in suspension ie, the pureed veg.  As the water in suspension vapourises the sauce should thicken.  But it would seem that while some oil will separate out some continues to remain in suspension and maintains the viscosity which is what we're trying to reduce.  Maybe we need to get a chemist to analyse the process.  Much more of this and i'll need a bloody phychiatrist  ;D

[artistpaul]

IMHO too much oil forms a barrier around what is essentially/primarily a water based base sauce thereby inhibiting a reduction because the water based element cannot  get actual/full contact with the surface of the pan and thus cannot  properly evaporate/reduce by giving off steam.

[curryhell]

Now that is very plausible Paul and my train of thought too.  If that's the case, it would explain why i couldn't reduce the thickness of the gravy but at the same time some water remained which prevented my from frying the shite out of what was left and burning it. This is what should have happened if i'd have managed to evapourate all the water, which obviously i didn't inspite of the intense heat and prolonged frying. Therefore the moral of this must be to only use so much oil when cooking the base or you'll never be able to thicken the sauce.  I eluded to this when i drew the comparison between this base and the Taz base.  I'm feeling happier now  ;D

[artistpaul]

Now that is very plausible Paul and my train of thought too.  If that's the case, it would explain why i couldn't reduce the thickness of the gravy but at the same time some water remained which prevented my from frying the shite out of what was left and burning it. This is what should have happened if i'd have managed to evapourate all the water, which obviously i didn't inspite of the intense heat and prolonged frying. Therefore the moral of this must be to only use so much oil when cooking the base or you'll never be able to thicken the sauce.  I eluded to this when i drew the comparison between this base and the Taz base.  I'm feeling happier now  ;D

Yeah CH

thats right

The thicker than normal/usual layer of oil prevents the steam escaping directly/normally , a bit like a protective skin