Base gravy now added.
https://www.youtube.com/watch?feature=player_detailpage&v=IeUAU9bD04w
Thanks for the heads-up. Just watched all SIX parts - three of which, for some reason, are just footage of the veg bubbling away.
Regular visitors to this site will recognise the method/ingredients, so while there's nothing new, again, there are some interesting points (at least to me, anyway). It's all about slight variations from chef to chef, establishment to establishment, to achieve essentially the same end.
Variation 1. Some chefs go for a slow tickover when cooking the onions/veg, others go for a vigorous boil, as here.
Variation 2. Some chefs add some or all of the spicing early on, some much later in the process, as here.
Variation 3. Cooking time. Some chefs cook the whole base in an hour before blending, some cook the veg for 45 minutes or so, add the spices, cook for a further hour, then blend, as here.
It would seem that there is plenty of room for individual interpretation of base basics. As long as you achieve a mildly spiced, well cooked and blended fusion of onions and veg at the end, that's the main thing. Precisely how you get there is all down to personal preference, and what you feel works best for you, based on your own experience.
A word of caution regarding spoon measures if you're going to replicate any of Chef Imram's recipes. To my eyes that looks suspiciously like a chef's spoon he's using to measure ingredients - not a tablespoon.
Topic: Viceroy Brasserie Abbots Langley: Chef Imram (Read 73056 times)
