Why arnt i getting oil on the surface of my base sauce? Im not at all shy with the oil but i dont get much at the end of cooking. i do stir it now and then, otherwise i would think it would burn on the bottom of the pot.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Pages1
#2
Lets Talk Curry / oil re-use confusion
November 27, 2005, 06:42 PM
Hi all,
Next base i make im going to start re-using the oil. The question i have is how long is it safe to keep the skimmed oil and small amount of base, as one batch of base sauce can last a while unless you feed the family curry 3 times a day. do you scale down the base so you make it more often or something? My head's gone.
Next base i make im going to start re-using the oil. The question i have is how long is it safe to keep the skimmed oil and small amount of base, as one batch of base sauce can last a while unless you feed the family curry 3 times a day. do you scale down the base so you make it more often or something? My head's gone.
#3
Lets Talk Curry / pleased with this one
August 04, 2005, 01:17 PM
Last night i made the nicest curry i can remember - ive had a lot worse from a takeaway. The base was bruce edwards recipe (i added celery seeds instead of ajowan by mistake and the smell comin off it was amazing). The chicken was also cooked bruces way.
for a basic chicken curry i put 3 tbs oil in the pan until very hot, a cooks spoon of sauce - the pan ignited at this stage and i stirred till the flames died. I almost evaporated the sauce and added about a tsp of spice mix, a pinch or 2 chilli powder, pinch of methi and about a tsp of "all purpose seasoning"(salt mixture from asian wholesalers). Added another spoon of sauce and reduced, added chicken and cooked for a bit adding sauce as the stuff in the pan thickened. Chopped and added good bit of corriander and finished with a last spoon of sauce, turned down heat and simmered for a minuit or two. I could taste everything - the sauce , spice , corriander and chicken without the whole thing being overspiced. If im not satisfied with a result i normaly eat the chicken and throw the sauce away, but this time i wanted seconds! Another couple of tsps of chilli powder and i would have done a decent vindaloo.
for a basic chicken curry i put 3 tbs oil in the pan until very hot, a cooks spoon of sauce - the pan ignited at this stage and i stirred till the flames died. I almost evaporated the sauce and added about a tsp of spice mix, a pinch or 2 chilli powder, pinch of methi and about a tsp of "all purpose seasoning"(salt mixture from asian wholesalers). Added another spoon of sauce and reduced, added chicken and cooked for a bit adding sauce as the stuff in the pan thickened. Chopped and added good bit of corriander and finished with a last spoon of sauce, turned down heat and simmered for a minuit or two. I could taste everything - the sauce , spice , corriander and chicken without the whole thing being overspiced. If im not satisfied with a result i normaly eat the chicken and throw the sauce away, but this time i wanted seconds! Another couple of tsps of chilli powder and i would have done a decent vindaloo.
#4
Lets Talk Curry / Tomato puree - or ketchup???
August 02, 2005, 06:51 PM
A few people have mentioned tomato ketchup being used in curries, this is probably the case if the stuff they use is not as thick as puree you get from a tube. Last time i went to the indian wholesalers i noticed, next to the large tubs of pataks pastes were large plastic containers of heins tom ketchup, right next to an equal sized colemans mint sauce. we dont get bottles of ketchup on the table in birs, so it got to be goin somewhere.
Pages1