Firstly, I wish you all a happy new year!
With my base gravy about to run out, I figured I'd make this post to have all the up-to-date information in one place.
This base gravy got me thinking and I liked the look of the final curries.
After seeing a lot of videos, and reading many recipes, I have a few questions that people here might have answers to.
1) Does frying the onions make a difference, or is the Maillard reaction useless for the base gravy?
2) Does frying the spices at the beginning make a difference, or is the effect that it produces in curries useless for the base gravy?
3) When speaking of bases that "overpower" a dish -- that is, make every dish taste the same -- what is mostly to blame: the type/quantity of spices or the use/quantity other ingredients (e.g. cabbage, peppers, condensed/sweet milk)?
4) Have you tried to make a curry with the "spiced oil" from a base gravy? If so, is there a noticeable difference in the flavour of the curry?
5) Do you think the type of tomato makes a difference (chopped tomatoes, plum tomatoes, fresh tomatoes, etc.?) -- do you know what restaurants generally use?
6) Have you found it true that certain bases are more suitable for certain curries?
7) I take it that most of you have experimented with numerous bases; which is your favourite?
If you'd be so kind as to weigh in on whichever questions you can answer, that'd be great. I intend to make my batch tomorrow, so I want to be prepared.
With my base gravy about to run out, I figured I'd make this post to have all the up-to-date information in one place.
This base gravy got me thinking and I liked the look of the final curries.
After seeing a lot of videos, and reading many recipes, I have a few questions that people here might have answers to.
1) Does frying the onions make a difference, or is the Maillard reaction useless for the base gravy?
2) Does frying the spices at the beginning make a difference, or is the effect that it produces in curries useless for the base gravy?
3) When speaking of bases that "overpower" a dish -- that is, make every dish taste the same -- what is mostly to blame: the type/quantity of spices or the use/quantity other ingredients (e.g. cabbage, peppers, condensed/sweet milk)?
4) Have you tried to make a curry with the "spiced oil" from a base gravy? If so, is there a noticeable difference in the flavour of the curry?
5) Do you think the type of tomato makes a difference (chopped tomatoes, plum tomatoes, fresh tomatoes, etc.?) -- do you know what restaurants generally use?
6) Have you found it true that certain bases are more suitable for certain curries?
7) I take it that most of you have experimented with numerous bases; which is your favourite?
If you'd be so kind as to weigh in on whichever questions you can answer, that'd be great. I intend to make my batch tomorrow, so I want to be prepared.