Spices burn at 120C. When I 1st joined the site there was much talk of toffee aroma as a way of detecting when the spices are cooked and point of quench/cool.

Since then I switched to cooking in watered puree and little base.

I did master the fry in oil I think year before last. I have to count 11 secs continually stirring then quench. It has the advantage of speed.

I switched back to watered puree and a little base.

Both work the same ie end result. Its worth burning once just to see how easy it is and how bad it tastes

Make my own based on tgad2007.

Don't use it at dish frying at all. If there is any jalpur in the IFFU mix it's not much either.

On last batch had no time to oven dry and blended straight away - saw no difference  (per fried observation).

A real cute size too.

Naan is on my mind at mo and looking fwd to how it performs. The warm up is tantalising.

A bit of a boff - water with the curry.

Don't mind a beer before or glass red after.

Try a little veg ghee in the base and stick to veg oil for dish frying.

I've never actually tried frying in ghee. I don't plan to either. I guess its down to what your used to.

Veg ghee will solidify in the fridge - next time TA keep some back and see how it gets on in the fridge.

I use 30g veg ghee per 800g onion. You can increase it quite a lot if you need. The Ashoka base is a example of a lot.

Garp,

We probably have more in common than we think.

Best wishes

Quote from: Stu-pot on April 18, 2015, 05:37 PM
that I don't really like the taste & aroma of base. 

Its key to turn that around before doing anything else.

Before blending any base should taste so good you can stop wanting to taste it. Other than perhaps a slight perception of too much salt. After blending it should taste completely different - i know it as moorish.

Littlechilli,

Penalty for living in such nice place.

It's really good to take stock every now and then as per your post.

Got to get back on the spice tasting trials I started.

Whilst I know a sort of single proven track ive been amazed recently when I've made significant changes to what I know and which has not been picked up in the eating by the family (used different mix, left carrot out of base). Even more stark has been in the balti base work which family have eaten without comment for last 7 weeks - despite significant changes. I would get immediate feedback if no good. As yet can't put my finger on why. I can only guess some aspects are more important or a threshold applies throughout.

More than anything I want to cook naan in the oven. The inverting tarva is just too much effort.

I do have interest in paste. The no 3 madras and vindaloo I have on hold has paste as the basis for the taste in those dishes. Curryhells work is all fingers crossed.

Rev 7 made and eaten crockpot.

Focus now on getting the cooking right (cardamon husk, split lentil, whole spice)

Bengali bob has put me onto an ingredient known to the site which I'd never used and whilst sounding wacky might just be the least piece. Will need to get to know it a bit more. Don't want to cause unnecessary laughing.

I also feel the crockpot whilst I will still keep for tea just won't cut it for street food. In short need to try the base out for real on single portion cooking.

I feel im at say 8 against 10 for adil when its on form.

Need a sanity check from bob if we can get him north over the summer.

Lovely post and a bit enjoyment for once.

I went to school with Asians and they really are very nice. Its interesting for me how the next generations have changed so much - still just as nice but now western.

I got talking to a 20 something last summer whilst working - the thing that amazed him was how interested I was in Indian cooking. Its a complete 180.