Hi Cory, the point i noticed was referring to the way the chefs adapt each batch of curry base depending on the onions. Sometimes they add ketchup if the onions arent sweet enough or tamerind to give a slightly more sour taste to tone down the sweetness.
"at the end he told me making a gravy is a like any thing else in cooking you have to taste and adjust ingredients from batch to batch"
Also i noticed something of interest;
"do you fry garlic and ginger in the beginning of making the gravy or you add it at the end ?...
one of the chefs that i employed was doing it in the beginning and another one was adding it at the end with the oil ....it depend on which chef."
I would imagine some boil and others fry their onions, exactly like we do here at cr0. I like to fry the onions first for baltis but with something like the KD base (boiled) it tastes far superior once its been frozen 24 hrs or more.
Ive noticed in some trad recipes they tend to fry the onions on a very low heat for up to 20 minutes, if youve ever tasted a hotdog onions that are left hanging around on the griddle youll remember they are also very sweet. I think its to do with the starch turning to sugars?? (not sure). I know sugar turns to alcohol
The important thing to remember is pureed onions will always be bitter if they are not cooked first. With boiled and then pureed onions you will always have to add oil later to create that sweetness.. effectively frying the onions in puree form. I suppose frying the onions briefly beforehand is creating the sweetness at the start instead of the end.
You can always peel the onions and leave them in iced water this will remove alot of the bitterness and is great for salads.
"at the end he told me making a gravy is a like any thing else in cooking you have to taste and adjust ingredients from batch to batch"
Also i noticed something of interest;
"do you fry garlic and ginger in the beginning of making the gravy or you add it at the end ?...
one of the chefs that i employed was doing it in the beginning and another one was adding it at the end with the oil ....it depend on which chef."
I would imagine some boil and others fry their onions, exactly like we do here at cr0. I like to fry the onions first for baltis but with something like the KD base (boiled) it tastes far superior once its been frozen 24 hrs or more.
Ive noticed in some trad recipes they tend to fry the onions on a very low heat for up to 20 minutes, if youve ever tasted a hotdog onions that are left hanging around on the griddle youll remember they are also very sweet. I think its to do with the starch turning to sugars?? (not sure). I know sugar turns to alcohol
The important thing to remember is pureed onions will always be bitter if they are not cooked first. With boiled and then pureed onions you will always have to add oil later to create that sweetness.. effectively frying the onions in puree form. I suppose frying the onions briefly beforehand is creating the sweetness at the start instead of the end.
You can always peel the onions and leave them in iced water this will remove alot of the bitterness and is great for salads.
.. good work!
I would be willing to help draw up relevent questions. But im sure the members can think of alot of questions they would like answered.