Topic: Singe and Quench - Anyone got it perfected

[JerryM]

the Zaal visit gave rise to the adept description for spice frying, "singe and quench".

has anyone bottomed the technique - specifically what to look for or the end points.

i've used a set technique for some time now and gut feeling don't think there's improvement to be had (http://www.curry-recipes.co.uk/curry/index.php?topic=1283.0). it's the stage 2 part that i'm referring to ie spice frying. i'm just not sure what the definition of singe is in terms of doing the frying. i certainly have the quench in bucket loads.

nevertheless since Zaal i've occasionally tried to push my envelope further to the "burn" boundary. no glimmer of hope so far hence the post.

i've tried adding the spice direct into the oil but that burns straight away - in the blink of an eye no chance of stopping or control without reducing the heat significantly which feels wrong.

have also tried pushing the emulsification in stages of a) oil starting to separate, b) dried out ie water gone (my norm) and full oil separation.

i sense there may be more to be gained in terms of opening up the spice taste but the line at which this happens is very fine with actual burning a near certainty. i always end up with a stronger spice but a complimentary burnt taste.

any guidance or thoughts appreciated. i am pretty sure i'm currently doing it right as the curries are very good. i just want to make sure i've not missed a trick or the blinkers are too far shut.

[George]

i've used a set technique for some time now and gut feeling don't think there's improvement to be had

I'm sorry to say I always thought it was a misleading concept - as if centuries of established techniques for how to cook spices could be overturned by six novices visiting a BIR in Fleet. I'm not blaming the chef, but the visitors interpretation.

[Jeera]

Definitely works for me...oil, blast, cook spices for 20secs, pur?e/water mix, 30 sec, meat, 30 secs, ladle of base etc

[PaulP]

Disregarding the Fleet 5 or 6 episode wasn't it Bruce Edwards who detailed the careful (and risky to burn) technique of frying the spices until they foam and then stop foaming before quenching them.

My problems arose with the garlic and ginger. I've never ever cooked this mixture until browned without it tasting burnt!

Cheers,

Paul

[Jeera]

Same here, i don't use garlic and ginger mix in the final dish and the curries turn out BIR all the way

[joshallen2k]

My problems arose with the garlic and ginger. I've never ever cooked this mixture until browned without it tasting burnt!

PaulP - have you tried creating a blended puree of garlic/ginger and oil yet?

I found it really helped me solve the same problem.

[PaulP]

My problems arose with the garlic and ginger. I've never ever cooked this mixture until browned without it tasting burnt!

PaulP - have you tried creating a blended puree of garlic/ginger and oil yet?

I found it really helped me solve the same problem.

Hi Josh, next on my list is to do the g/g puree. Usually I hand chop the g/g into small pieces but I want to try another method. I notice Julian from curry2go adds some water as well as oil to his g/g paste to help prevent burning.

When you cook your g/g paste do you cook until it browns?

Cheers,

Paul

[emin-j]

My problems arose with the garlic and ginger. I've never ever cooked this mixture until browned without it tasting burnt!

PaulP - have you tried creating a blended puree of garlic/ginger and oil yet?

I found it really helped me solve the same problem.

Hi Josh, next on my list is to do the g/g puree. Usually I hand chop the g/g into small pieces but I want to try another method. I notice Julian from curry2go adds some water as well as oil to his g/g paste to help prevent burning.

When you cook your g/g paste do you cook until it browns?

Cheers,

Paul

Paulp, I use a mini blender for my garlic and ginger adding some oil and water then blitz 
When frying I listen to the sizzle and when it stops you will find the g/g is just starting to brown, I then take the pan off the heat and add my tomato puree, spice mix and chili powder,I find I get excellent results this way and noticed it's the same method as the chef in Mick's (CBM) video's.

[emin-j]

JerryM, I know you have been a fan of the 'high heat' frying for some time and if it works for you great 
but since my 2nd visit to my favourite t/a kitchen and watching my (and the Wife's) Madras being cooked slooowboat style plus I commented to the chef that he was only using low heat and he said '' cook slow for best flavour '' and now watching Mick's (CBM) video's which show quite low heat being used at the frying stage (and you can tell it's not that high by watching the amount of 'sizzle' when the first ladle of base goes in,there ain't none !)and the curry's are left to simmer for some time unattended.I have tried the ' high quick fry ' method (spices following the frying of the g/g) and the spices burn very quickly ending up with a very dark putrid smelling mixture  my best results have been over the last few weeks using the zaal base/spice mix plus frying the g/g puree until the sizzling stops then off the heat to add tomato puree,spice mix and chili then back on the heat to fry the mixture (again as Mick's video)
the curry's have been excellent in flavour,colour and consistency. I can understand in a busy BIR why they would cook on high obviously to get the dishes out quicker but IMO I don't think it necessary to achieve the BIR taste 

[joshallen2k]

When you cook your g/g paste do you cook until it browns?

I look for two things - first, for the aroma of the g/g puree to develop. Second I look for "some" colour change in the g/g. Not brown exactly, but a slightly darker colour. Then on to the next step.

Before when I used minced garlic, it browned too quickly and burned all too often.

-- Josh