Topic: Unpleasant mouthfeel

[Old Trousers]

Firstly, apologies for the slightly suspect subject name.

Okay, here's the thing. I've been having a go at doing some curries, using the C2G base, and some fairly standard recipes - oil, GG, tomato paste, spice, base.

The results have been okay (for a beginner's efforts), however sometimes the end result is a curry which, while tasting fine, imparts a strange feel to the roof of the mouth - very difficult to describe, but sort of a vapour-like smoothness. Pretty unpleasant.

I thought it must just be the oil, but I've eaten plenty of BIR curries in restaurants and don't recall ever getting this with any of them.

Does anyone have any idea what I might be doing wrong??

Thanks

[fried]

Smoothness? You've not burned the roof of your mouth, have you?

Not that furry kind of greasy kebeb feel?

[Secret Santa]

Grasping at straws, because I'm not sure I can relate to your experience, I'm wondering if you haven't managed to cook out the oil enough from the curry. You should be able to spoon off a tablespoon or two at the end of the curry making. If it's still incorporated in the sauce I can (possibly) imagine you getting what you describe.

[Graeme]

I myself have no idea so sorry,
my advice is to simply try another base.

I use chewy tikkas 3 hour base and others.
But give chewys easy to follow 3 hour base video a go and follow the video
step by step.

Let us know how you get on.

[Stephen Lindsay]

Like others I find it difficult to know what you mean, indeed vapour like smoothness could be reframed as a positive. I take it then that this is a texture rather than a taste experience. I can't remember what is in the C2G base base but there are others which are tried and tested on here - CA's, Razor's, BE (Bruce Edwards), Taz etc. and some of the more recent bases. It might be worth trying one of them and seeing how you get on. I would also suggest going for as basic a curry as possible to try and pinpoint what might be causing the problem.

[vinders]

Could you let us know which dishes you are cooking exactly? If it's the vindaloo or madras could it be the lemon juice?