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Author Topic: Hot Or Cold Base??  (read 7,676 times)

AI Summary
The discussion centers around whether to add a cold or heated base to curries, with participants sharing their personal experiences and preferences. While some members argue that adding a heated base is essential for maintaining cooking temperature and enhancing flavor, others express satisfaction with using a cold base, noting that they see little difference in the final taste. Ultimately, there is no clear consensus, as opinions vary widely based on individual cooking methods and experiences.

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Offline meggeth

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Hot Or Cold Base??
« on: March 06, 2013, 12:40 PM »
I never heat my base up before adding to the curries I cook, but many do. I'd say I am very happy with my curries, so am just carrying on doing it this way.

If you have treid both methods - does it really make any difference to the taste?
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Offline Stephen Lindsay

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Re: Hot Or Cold Base??
« Reply #1 on: March 06, 2013, 05:54 PM »
I am assuming I probably deviate from most people but I don't agree that base has to be added hot and I never do. I cook on a fairly high heat (in a wok) and when the base is added it instantly boils so I don't see the point.
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Offline JerryM

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Re: Hot Or Cold Base??
« Reply #2 on: March 06, 2013, 06:10 PM »
i've always added cold. never tried pre heating. i know my local TA have it boiling away and see it as a need for speed to get the orders out.

i can't see it making a difference either way.
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Offline fried

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Re: Hot Or Cold Base??
« Reply #3 on: March 06, 2013, 06:22 PM »
I've done both and the only reason I choose to warm my base is because I cook on induction and I'm always concerned about not having enough power to keep the temperature constant. I really can't see it making that much difference.
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Offline uclown2002

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Re: Hot Or Cold Base??
« Reply #4 on: March 06, 2013, 06:51 PM »
Quote from: JerryM on March 06, 2013, 06:10 PM
i've always added cold. never tried pre heating. i know my local TA have it boiling away and see it as a need for speed to get the orders out.

i can't see it making a difference either way.

Am I right in thinking you add your base before the spices and tomato paste?  If so how much base would you typically add at this stage?  And would you add your spices and tomato paste to the cold base?
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Offline chewytikka

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Re: Hot Or Cold Base??
« Reply #5 on: March 07, 2013, 12:55 AM »
Of course it makes a difference, it interrupts the cooking process,
and it's just not the way to cook BIR dishes.IMO :D

Not interested in Scottish Pakistani Take Away methods,
or indeed cooking curry in Woks, unless some bright spark came up with a 303 Ally one ;) that is.

Adding heated, simmering, sometimes boiling Garabi every time for me.

Chewytikka
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Offline Secret Santa

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Re: Hot Or Cold Base??
« Reply #6 on: March 07, 2013, 01:41 PM »
Quote from: chewytikka on March 07, 2013, 12:55 AM
Of course it makes a difference, it interrupts the cooking process,
and it's just not the way to cook BIR dishes.IMO :D

Does it make a difference though? It certainly interrupts the cooking process but does it make a difference when the spices have already been cooked out beforehand?

I always add heated base sauce just because that's the way the BIRs do it, but I'm not convinced that it really makes a difference to the end product compared to adding cold. But I haven't tried it yet, so what do I know?  ;D
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Offline JerryM

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Re: Hot Or Cold Base??
« Reply #7 on: March 09, 2013, 05:50 PM »
Quote from: uclown2002 on March 06, 2013, 06:51 PM
Quote from: JerryM on March 06, 2013, 06:10 PM
i've always added cold. never tried pre heating. i know my local TA have it boiling away and see it as a need for speed to get the orders out.

i can't see it making a difference either way.

Am I right in thinking you add your base before the spices and tomato paste?  If so how much base would you typically add at this stage?  And would you add your spices and tomato paste to the cold base?

yes. i add 1 chef spoon or 4 tbsp of base before adding all the espices and tom puree. i think adding water to the tom puree would be similar. i think using base adds a further layer of flavour.

i see 3 stags of cooking BIR, oil stage, spice stage, evap stage (https://curry-recipes.co.uk/curry/index.php/topic,1283.msg32785.html#msg32785).

i know what chewytikka refers to. you don't want the heat to drop through the process. i have a big burner which compensates. i think without heating may not be a good practice if using domestic hob. does it make a like for like difference - i'm not sure.
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Offline uclown2002

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Re: Hot Or Cold Base??
« Reply #8 on: March 09, 2013, 06:44 PM »
Quote from: JerryM on March 09, 2013, 05:50 PM
Quote from: uclown2002 on March 06, 2013, 06:51 PM
Quote from: JerryM on March 06, 2013, 06:10 PM
i've always added cold. never tried pre heating. i know my local TA have it boiling away and see it as a need for speed to get the orders out.

i can't see it making a difference either way.

Am I right in thinking you add your base before the spices and tomato paste?  If so how much base would you typically add at this stage?  And would you add your spices and tomato paste to the cold base?

yes. i add 1 chef spoon or 4 tbsp of base before adding all the espices and tom puree. i think adding water to the tom puree would be similar. i think using base adds a further layer of flavour.

i see 3 stags of cooking BIR, oil stage, spice stage, evap stage (https://curry-recipes.co.uk/curry/index.php/topic,1283.msg32785.html#msg32785).

i know what chewytikka refers to. you don't want the heat to drop through the process. i have a big burner which compensates. i think without heating may not be a good practice if using domestic hob. does it make a like for like difference - i'm not sure.

Are the spices added immediately to the cold base?
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Offline meggeth

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Re: Hot Or Cold Base??
« Reply #9 on: March 09, 2013, 07:29 PM »
Gonna try heating the base for my next curry to see if it does make any difference. Not holding my breath though,.....
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