Hi Cory no I meant cooling after cooking.

"only to fall asleep and forget it was cooling on the stove. Dang!"

I was so angry with myself, it smelled pucker BEFORE I blended it. I cooked it for aeons too but it didn't come back to the aroma I had at first. Well the jury is out for me since everything I am told or have seen does not do what it says on the box. How does anyone know that nothing like a spiced pur?e is added sometime during  simmering? I'm not aware that anyone has worked in a restaurant or has sat in a window watching from morning till night right?

The more I go  down this wretched BIR path the more cooking home style appeals to me to be honest.  ;D In fact the more I go away from it the more I get near restaurant food. That tells me one thing. There is something that I am doing with home style that is missing from the BIR method or that if it is not missed then something in the process that we are told is God's honest truth is kicking out some flavour?

I'm not certain what it is to be honest? I'm very interested in the shed cooking department as posted on here now, plus the two seemingly similar chilli pastes.  ;D
(I think that is tikka marinade still).

Well I am really peeved after cooking a 6 hour base after letting it sit in the fridge for 48 hours (Covered) only to fall asleep and forget it was cooling on the stove. Dang!

I did learn something however. Blending kills the sauce so I'm thinking there is an additive AFTER blending that most folks use? Consider.....
Everything is really happy, lots of chunks and taste then you go hit it with a meat grinder and separate every molecule, thus killing what you had.

It smelled awesome and on the money, truly. Also for the first time I had floating oil due to making a spice oil which I used instead of regular oil thus stopping any of the worry about Botulism because particles in the oil were not allowed to sit in just oil.

Ahh well.
A drawing board is a place to write notes. Next week then I think, with some changes.

Cheers.

Oh dear me.

So everyone is happy? I mean with what they cook? I'm not but I'm a damned strip nearer after today. In fact I'm willing to throw down a towel to any Indian Restaurant Chef provided that I know what the courses are?

I AM WILLING TO LOSE but.................... In some areas I will win.

Tired of sharing secrets because there isn't one.

Use your nose.

Anyway that bet is on.

Thanks Derek. I agree they pour the darned stuff in there on that wide flat spoon don't they. Thing is it doesn't taste salty, Yes you know its there but its not like  4 TBS salt on chips for example. That is offset by spices.

@ Peter.
Yes be careful with this stuff. (Mustard Oil). I ruined some Lamb but ate it owing to adding too much. Yes it has a place but it isn't everything like I was told. 

**** I'm closing in on what I'm looking for as regards taste now. I cooked a NEW base with some different ingredients and based on what we all know. Tastes pretty good really and to be honest if the base sauce doesn't taste good then what is the point of adding it to a meal?

She'll be comin round the mountain when she comes...........................  ;D She'll be comin round the mountain when she comes...........................  ;D

Ain't cookin fun!

Much, much worse....!!!
I use my nose and tongue! 

QuoteHi PaulP , your teaspoon is 50% bigger than my teaspoon  ;D I have Digital Scales too

Time is critical for all components. In short. Yes you are right. 

So let me get this straight? Derek who said salt is VERY important is not saying how much he puts in?  ;D

Everyone else has a range of half a tsp to 1 and a 1/2 tsp. Is this correct? I see about 2 tsp going in the main meal each time they cook on video lol! ;D

Ok a better question:
WHAT TYPE OF SALT do you use? I typically use Kocher or Sea Salt. There are alternatives to salt too but I won't go there right now. No its not artificial.

Cheers.

Salt is an issue yes.
Now then how much salt do you serve yourself per dish please?
It's just that I've heard so much about how important salt is yet what I see put in the average base is more than minimal.

I beg to differ on technique and practice also Ermin. I've done it every way upside down and backwards. Heck if I were on the game I'd have earned a fortune.

So then.... You are saying your dishes are perfect? Exactly the same as a TA? Mine aren't but they are pretty damned close and I'm adding different things. I don't think it is about point A for most cooks who are proficient, its about point B. The Exit and an end to the doubt. 

It's a stew, made faster for the restaurant trade. It isn't rocket science and Chefs are inventive and secretive about what they put in their food. Ask KFC if you can have their special recipe yeah? Anyone can cook chicken, only KFC know what spices they use. there are plenty of other examples too.

There is nothing what so ever wrong in experimenting with food providing you know a little of the outcome.
Yes here we go again. No change, same result.
Best regards.

Quote from: emin-j on January 21, 2010, 08:21 PM
: here we go again !
I have found it's so important not to burn either the Garlic / Ginger or the Spices which is easily done , also the amount of Salt is critical to get the best flavour , we have all the recipes and ingredients it's just down to technique and practice . 

Saffron base's nothing as regards taste unless that is the major component? It's used as a colourant and mainly light tasting flavouring.

I think this base must be renamed since it's simply misleading. It's not about safrron.

Why Jerry?

Quote from: JerryM on January 18, 2010, 07:34 PM
nb i've stopped adding cumin just recently.