Hi,
I tried making a BIR base the other day and I had to throw it, the smell was bl**dy awful.
This is what I did Oil in pot, heat add 1 kg onion, fry for 20mins or so to soften, add half green capsicum, one carrot and then hot water to cover. I let that boil away for a good two hours, the onions were sliced and it had 2 tsp salt in it.
Now while it was cooking it smelt pretty good, like a savory soup of sorts.
I then blended it, and that's when it went awful, the smell is not nice and very distinctive. I've had it happen before and I think why I stopped trying to make BIR and stayed with AIR cooking.
The plan was to then do the Zaal thing and fry the spices with and add it in. I had hoped that by doing this and adding the smell would be gone, but it was there as well.
I know some have described a soapy smell/taste as mentioned in KD's book and another Brisbane forum member has mentioned that underlying smell/taste as well.
Is that normal, or should it taste good as it is, I know it's not a curry as yet, but a vegie soup tastes better then the blended sh*te I'd made!
Got me stumped as to what to do different though as it was just veg. I even kept the ginger and garlic out of that stage to do like Zaal as I thought that might have been what caused me grief in earlier attempts.
Any help would be greatly appreciated.
The AIR cooking style is so much easier then this, but every British person I know raves about BIR food that I am kept interested in trying.
Cheers,
Mark
Topic: that smell (Read 6907 times)
