Topic: Making a Full Sized Base at Home

[haldi]

Well, I did the extra simmer of the gravy
I went a couple of hours later, to freeze some gravy, but it was far too hot still
That's something I failed to report
When you make a base of this size, it really retains the temperature
Without my BIR hob I don't know how long it would have taken to boil, either
On a convential gas ring, perhaps an hour

Anyhow I left the base until today for freezing, so that was another 24 hours maturing
What an incredible difference!
I don't know if it was the extra time, or the reboil, or both
It was particularly noticable with it's aroma

I was really excited and heated some base up in a pan
It's not my idea of perfect, but really really close
The spice flavour has moved way back, the tomatoey flavour more to the front and a sort of sour & slightly spicey aroma
I can't cook with this until next weekend, but can't wait to try
I believe again

[emin-j]

Excellent haldi  I have noticed plenty of times that a curry tastes better if reheated the following day,perhaps it's the spices being given time to 'marinate' into the base.

[Whandsy]

Brilliant, can't wait for the report!

[Aussie Mick]

ooooo exciting...hurry up and cook with it.

[haldi]

 I cooked, using the base, yesterday
The aroma is much improved, but I think I could do better
I have lot's of frozen gravy, I'll try another day
Too oily

The aroma of the heated base is really excellent though
I look forward to Aussie Mick's big base result