Phil,

Even after 'C' ?

Please CA, do post the recipe.

I'm absolute pants at making naans, so any help would be gratefully received.

Ray

Quote from: Whandsy on January 12, 2012, 02:57 PM
Does it taste noticeably different Ray and has a lot of oil risen to the top or the odd swirl, sometimes i don't get masses of oil separation and often wonder should i leave longer??

To be honest Wayne, I've kind of followed your lead on this, and resisted tasting it as of yet.

Yes, there is a lot of oil seperation on the top, and as the pot is now relaxing, the oil has virtually covered the whole surface.  I'm noticing a kind of 'film' covering the oil, a bit like a very thin skin?

The colour is now pretty much as you would expect and I'm glad that I resisted the temptation to add more spices to compensate.

Quote from: solarsplace on January 12, 2012, 02:59 PM
Steady on Ray! - You will have the forum language police after you if you carry on like that

Good running commentary btw!

Hey Russ, good to hear from you again mate.  Well, I hope it is all worth it.  As for the bad language, yep, apologies if I've offended anyone but I'm sure it will be fine in this instance

Quote from: martinvic on January 12, 2012, 03:03 PM
Hi Ray

You probably do this anyway, but I find the best thing to use, to help pass the base through a sieve (I use a Stainless one) is the bottom of a ladle.
Makes it really quick and easy.

Martin

I've got two options Martin, either pass it through my food mill, or go with the ladle and sieve.  I think I will opt for the latter, as they are already out on my work surface.

Ray

The second boil is almost done, and as Julian said it would, the oil has come to the surface.  Just to one side of the pot, there is what appears to be, an amount of 'pulp' for the want of a better term.  I don't know what it is but It makes me want to remove it, as I've never seen this before.

Whilst it was boiling, there was plenty of 'foaming' going on but as Julian made no mention of removing it, I didn't either and now it has stopped.

I'm going to give it another ten mins, then let it relax. 

Getting back to this pulp, I think I will pass this base through a sieve, and see what it left behind.

Ray

SHIT, just remembered, I did add 0.5 tsp of asafoteda (Hing) at the beginning and it stunk, but the smell has gone.  I'll modify  my first post to show this!

Ray

Ok,

So I've gone with Chewy's suggestion of 1 tsp of each of Julians recommended spice, not forgetting the methi (fenugreek) powder.  I also add 1 tsp of Tandoori masala (nacto)

The colour doesn't look great at the moment but I've got the pan back on, and bringing it to the boil.  I'll then reduce the heat to as low as possible and continue until I get the oil seperation.

Ray

Quote from: chriswg on January 12, 2012, 01:52 PM
I wouldn't recommend watching QI then. Apparently 'i' before 'e' except after 'c' can't be taught anymore because there are actually more (albeit less common) examples where the opposite is true

Chris, I also saw that episode, brilliant

Ray

Quote from: Whandsy on January 12, 2012, 01:14 PM
That was going to be my worry as well Ray he does seem to put a lot of chef spoons in , I plan on using 2 heaped dessert spoons of mixed powder when i make it. What are you thinking?

Quote from: chewytikka on January 12, 2012, 01:11 PM
Hi Ray
I suggest 1 teaspoon c2go spices, or 2 H-tbs of your own Mixed Powder
cheers Chewy

Well it seems that you both have a similar thing in mind, so I'm going to pop over to the c2g vids and remind myself of what spices he puts in, not forgetting the methi powder

Ray

Quote from: andymac on January 12, 2012, 12:57 PM
Hi Ray

Am i right in thinking that you put the onions in whole, peeled but not chopped?, or do you chop them up?, also whats the finished base like compared to terrys (info whatever his name is!!), as i like the idea of cauli and maybe even broccoli, i even toyed with the idea of putting in some sweet corn, any thoughts everyone!!!!!!!!!!!!!

Regards
Andy

Hi Andy,

Yes the onions are peeled but left whole.  My reason for this is, a) because that is how Julian from curry2go seems to do it and,  b) I wanted to test just how long it would take to cook the onions on the lowest possible light.  Now Julian suggests that it should only take about an hour but for me, it took nigh on 3 hrs.  Obviously my 'low light' must be much lower than his?

As for the cauli and broccoli, I didn't have any cabbage but I wanted to press on while I was in the mood.  I have never used them before so I hope they're going to be ok (I hate veggies of any kind with a passion)

My main reason for doing this experiment is to get an angle on the actual process.  Julians is quite different in the fact that everything is cooked very very slowly.  I'm still quite amazed at just how much liquid I have in the pan before adding further water.  Remember I started off with only 500ml of oil, 486ml of water and 486ml of tinned toms inc juice. 1472ml of liquid in total at the start, to end up with almost 3500ml of liquid after the first boil.

I did use a lid to reduce evaporation and boy did it just do that?

Ray

Ok,

So I have just blended up the onion mixture before adding further water, and my 'guesstimation' seems to be on track.  I've got 3.5L of what can only be described as a "thick wallpaper paste" onion puree in my pan.  So, to use Julians method, I need to add a further 3.5L of water to thin out the puree?

Now, and here's the question, how much spice do I add to this to make it a usable base?  I don't really want to go with Julians '1 chefspoon of this, and 1 chefspoon of that, much preferring to go with a quantity of my own mix powder but not quite sure how much.

Any suggestions?

Ray

p.s, Just for information, I worked out the volume of my onion pure using;

Volume = pi x radius x radius x height

Volume = 3.14159 x 12.5 x 12.5 x 7

Volume = 3436 cubic cm, 1 cubic cm = 1 ml

3436ml = 3.43L (3.5L rounded up)

It's been a while so please, correct me if my calculations are wrong