Thanks Josh

Yes  just increase the yeast used in line with what is reccommended on the yeast pack according to volume of flour you are using and leave out any other risers.

Skip out using normal Plain Flour or Self Raising Flour and obtain Strong Bread Flour instead, Tescos or Sainsburys usually carry it. Or go to your local Bread Bakery and fill a plastic bag full from them

Plain or Self raising Flour is more suited to Pastry making etc, A Bread Bakery ALWAYS use Strong Bread Flour when baking bread.

The texture inside the Nan should markedly improve due entirely to the use of proper bread flour

And give it 2 risings. Knock all air out of the first rising with your fist, then let it rise a second time, before knocking the air out again. Let it rest for 20 mins and its ready to use.

This dough at this stage can easily be frozen into individual batches, for use at a later date if you wish. Just defrost for an hour and its ready.

Hope that helps

Paul

Great Stuff  ;D

Ive baked bread for years. So your confusion about his answer concerning which flour he said he used is easy for me to sort.
If yeast is being used then the flour will definitely be Plain Flour ( not self raising ) and more probably Strong Bread Flour, you can get it in Tescos stc.
The yeast is a raising agent in itself, hence no need for self raising flour.
Also Strong Bread Flour will give your Nans the proper internal texture.

Hope that helps.

Paul

Many Thanks Cory Ander

Yes give it a go, its def gonna change your curries for ever!

BUT BUT BUT I meant to add.......................

I ALWAYS use Panpots Ashoka Bunjarra Onion Paste in dishes which require it or / and use the excess oil from the jar of  Banjarra to start a curry sometimes ( not necessary for Kormas etc ).

This paste was and is a revelation to the search for the extra missing 5% we all searched for over many years

TOP MARKS TO PANPOT

RESPECT MAN

Use Panpot's paste ( in the particular dishes its needed ), old oil as Ive described and you have curry bliss on your plate, truly.

Hi again everyone.

Im happy my post has at least been taken seriously ;D

Just a few points to clarify matters having now read the various members posts

Firstly I add the old oil is to the base only.
I start a  fresh curry in the pan using fresh oil, as some members have also observed being done in various commercial kitchens

In previous posts, other members have often observed chefs adding excess oil scavanged from  finished dishes back into the base saucepan.
So, same result as making Base with old oil from the outset surely?
And thats a good reason why sometimes commercial kitchen curries can have an off day taste wise, as the base may be too new & hasnt yet had or had enough old/ scavenged oil added back in.
Finally, one member mentioned that even reheating oil once is dangerous, surely all chip shops would therefore being breaking health & safety laws as they change their oil usually only on a weekly basis.
Lastly using old chip oil as another member suggested definitely does NOT work and will produce a disgusting taste.

Anyone know where I can pick up a real handmade one online ( 12 to 14 inch ) and willing to ship to Turkey at a reasonable postage cost? A used restaurant one is much preferred!!!

My old one is now 12 years old and nearing its end, but its as black as you could wish for from so much cooking, which also adds flavour

Cheers in anticipation

Cheers Haldi

You are spot on

In fact the best taste Ive got was using old restaurant oil which had had a lot of onion rings deep fried in it, during a promotional offer!

Following on from a post a few months ago by Haldi regarding his use of old oil, here are my observations

Hi Haldi

A perfect post

( I posted something similiar a while ago but it seemed not to click with members? )

AND its something Ive been doing for many months now too, even before I read your post.

Im living in Turkey now but have been cooking Indian and Asian food for years

I ALWAYS make my base from 50% Old oil & 50% new

I get mine from a Fried Chicken fast takeaway joint here, just when its getting nice and dark in colour, just before they get rid of it

Exactly like you do.

Ive no problem getting BIR taste now EVERY time

And to answer  this question or comment I see from other members re your original  post '' Im sure Indian Restaurants dont go around Chicken Takeaways etc scavenging waste / old oil '' the answer is easy - they dont have to,
All Indian restaurants have a deep fat frier for doing Bhagies, poppadoms etc = this is their source of old oil

Members cannot replicate this oil at home as its the sheer volume of cooking that does the trick.
Dont believe me? Try cooking fresh oil for long enough yourself  with enough food items in a batch of oil & see if you can get it to turn almost black. I dont think so. It will have turned rancid from age before that happens.

Old restaurant oil is relatively young and thus fresh, its the volume of cooking that does the business to the oil.

Just try it and you will see.

Just dont take  or use old oil that has had fish cooked in it aswell, that WONT work

Smell it, if its savoury and turned almost black, its perfect

Dont be skeptical, first try it, then report back!

Hi Haldi

A perfect post

( I posted something similiar a while ago but it seemed not to click with members? )

AND its something Ive been doing for many months now, even before I read your post.

Im living in Turkey now but have been cooking Indian and Asian food for years

I ALWAYS make my base from 50% Old oil & 50% new

I get mine from a Fried Chicken fast takeaway joint here, just when its getting nice and dark in colour, just before they get rid of it

Exactly like you.

Ive no problem getting BIR taste now EVERY time

And to answer  this question or comment I see from other members '' Im sure Indian Restaurants dont go around Chicken Takeaways etc scavenging waste / old oil '' the answer is easy - they dont have to,
All Indian restaurants have deep fat friers for doing Bhagies, poppadoms etc = this is their source of old oil

Members cannot replicate this oil at home as its the sheer volume of cooking that does the trick.
Dont believe me? Try cooking fresh oil for long enough yourself  with enough food items in a batch of oil & see if you can get it to turn almost black. I dont think so. It will have turned rancid from age before that happens.

Old restaurant oil is relatively young and thus fresh, its the volume of cooking that does the business to the oil.

Just try it and you will see.

Just dont take old oil that has had fish cooked in it aswell, that WONT work

You are the dogs ba**s
I always knew you were going to crack it because you always think simplicity and not thinking extra money on some missing product or cooking style etc

Ive already posted about AGED oil, of course its the missing SOMETHING because the restaurants dont need to spend extra money buying it in , they already have it, they learned this BY ACCIDENT.
ALL chinese restaurants do this too, change oil only when rancid, thats why your local tastes crap when they dump the too old rancid oil and use new. END OF Story as far as Im concerned.

A few thoughts of from a Newbie poster to the site but cooking too long to remember!, probably long ago covered in much depth by seasoned members and those much more experienced than myself, but I will throw them both out anyway & see what happens or if its of any help.

Like myself, we are all searching for the Holy Grail of BIR.

That elusive aroma, a flavour which seems to be alluding almost everyone as far as I can see from my recent forages through the Forum, despite probably having perfected ( more so than many BIRs ) the Base in terms of ingredients, quantities and method used etc ( with the exception of whatever impact the use of their Used / flavoured oil has on the Base.)
This I suspect is more crucial to that 'taste' than any other singular ingredient.
That oil I believe is why all of us are unable to push our curries beyond the point most of us have reached.
We all know oil is the most perfect carrier of both aroma and flavour.
Hence its use since time began as a carrier of Scent / Perfume and as a carrier of both flavour and plant / flower extracts in Essential oils used by Therapists.
Hence its potency and impact upon both a Base and the subsequent production of the final curry too.
Ive also read on a number of posts from Members that they commented upon if they allowed their spice mix or Tomato paste to 'stay frying in a little heap in the middle of the pan for 3 or 4 minutes or more, as they have observed in BIRs, then they would invariably have a burnt offering on their hands in half such time'.

Again, I believe this is down to the use of well precooked/used/topped up Oil, call it what you like, because the Flashpoint of such oil has significantly changed chemically allowing for a much different approach to frying the spices for much longer. Impossible to do with fresh oil. In addition, by the BIRS constantly topping up their 'Oil' with both new and used oil, this stops it going rancid.

This is a principle, used exactly the same way with the production of dough to make speciality breads. Here a dough 'Starter' is used to kick start the fresh dough. The oldest Starter known is almost 100 years old & belongs to a Sourdough Bread Bakery in Boston USA.
The Starter began life 100 years ago as a left over piece of dough from the first bread batch the Bakery made. A bit of it was added to the next batch and a little from the next batch's dough added back to the Starter and so on and so on down the years.
You can guess the flavour. Impossible to replicate it with new dough.

I think the same principal is at work here too with both the Bases and final curries.

Finally, even though they are not anywhere in the same league, the most ordinary Chinese Takeaway NEVER uses fresh oil unless they pre flavour it by cooking at least Ginger and Garlic in it. Even then I know from personal experience they muck about by using reclaimed oils aswell.

Finally, and Ive obviously gone off on a big ramble tonight, I think the pan used to cook the final curry has a fair impact too on final taste.
Ive read time over about that illusive smokey flavour / aroma. I think maybe 85% of that is down to the oil as described above, the other 15% the Pan.
Ive used Smoked Paprika to various degrees of effectiveness in trying to get that element into the curry. However I believe a VERY well internally seasoned, patinated and heavily blackened and used pan ( never washed or cleaned, just brushed down and let the next meal's flames sterilise it ) goes much towards the final 'smokey' taste. A clean shiny pan will just never hack it.

Thats it, fingers are sore. Hope it was of interest.