Quote from: emin-j on January 10, 2012, 12:43 PM

Quote from: Razor on January 10, 2012, 10:56 AM

Quote from: Whandsy on January 09, 2012, 10:16 PM

Quote from: natterjak on January 09, 2012, 10:13 PM
The resulting curries are sweeter and richer in flavour IMHO

Good I'm up for that

Me too but I never really got a definitive answer with regards to the oil.  My oil has mainly been used for bhajis, samosas and onion rings but it has done the odd batch of frozen chips, not too many mind.!  Some say it should be fine, some strongly dissagree.  Julian from c2g never responed either way, so I'm not sure what to do?

Ray

Ray,
Have made the C2G base twice now,the first time with some 'well seasoned' : bhaji oil,the second with spiced oil I made using whole spices and I think the resultant curries using the bhaji oil had the best flavour of the two.How healthy using well used bhaji oil in the base I don't know 
I recently replaced the oil in my mini fryer and there was 'gunk' stuck to the bottom of it so if I do use bhaji oil again I think it will be from a not so well used batch of oil   

I think i'm gonna try the base made with a third each of mild chalice oil, hot chalice oil and vegetable oil, that way its not too hot nor too expensive to make

Thanks chaps

Quote from: natterjak on January 09, 2012, 10:13 PM
The resulting curries are sweeter and richer in flavour IMHO

Good I'm up for that

Glad to hear that natterjak, what did you think of the finished base? Much different to any others?

W

QuoteI've got 2x5ltr, 10ltr, 20ltr, and a jumbo 40ltr which doesn't get aired very often.

Bloody hell chewy, you have got some equipment, 40 ltr, that'd feed a street! Haha

QuoteI've got to admit, I've never tried to do a gravy with so many solid ingredients and very little liquid as c2g or Dipuraja.  It's quite amazing to see actually how much liquid is in the pot once the onions have cooked before blending, especially as he makes no mention to using a lid, which of course would slow down any liquid evaporation.

Ray, C2G's base is gonna be my next effort. I have a few ifindforu bases left so it won't be for a short while yet.
My biggest concern is exactly what you've said above, just how much liquid comes out of the veg! I can't believe how that pot differed, I wonder if the overcrowding of the pot helps release this as i noticed he states this is important in one of the other threads?

With all the recent discussion about tsp, dessert sp, tbsp and chef spoon, I thought i'd throw another huge variable into the equation.

Whilst cooking ifindforu's final base recently, it became very apparent, the size of the stock pot! When a recipe calls to half fill the pot with water etc, that can be a great difference, not only that, cook on a low light for "about an hour". The reduction of the gravy can differ enormously if the pan's tall/thin against short and wide or indeed somebodies interpretation of a low light against another's. If the gravy's over reduced and the recipe calls to double the remaining amount with water then still another mistake.

I pm'd ifindforu and he said the pan should be about 1 ft wide and about 10 inches tall. Bigger than i would have thought!

This is by no means aimed at terry / ifindforu as he kindly bothered to pm me back, but rather an enquiry as to what other members use as their stock pot size of choice

Wayne

They look the dogs to me CA so would love to give them a bash

Many thanks

Wayne

Sorry to take this off topic guys but

How big is a chef's spoon??

Hehe  ;D only joking! Just thought i'd lighten it back up a bit, some valid points there though

Cheers 976

Right up my street they are pal

Good effort CH,
It will be interesting to see how this compares when used with ifindforu's base as well, part of the fun of all this currymaking is the experimenting.

I made ifindforu's base last week and it was a good base, still want to experiment with julians c2g though.

Looking forward to your workmate's analysis

W

Quote from: PaulP on January 04, 2012, 09:29 PM
Hi Whandsy, I dunno really, about adding most water later. When I tried dipuraja's base I followed his method of minimum water and allowing water to stew out of the veg. I can't really say it made much difference to the final taste.

I think you don't want to add so much water initially that you end up with a really thin finished base. You should work the other way round and cook a thicker base and add more water when it's all blended and mostly cooked judging by the thickness.

Happy experimenting!

Paul

Im kinda glad you said that paul as i've made a combination of bases and they all come out very similar, i'm not sure about the right consistency yet however as i quite like a loose almost creamy sauce not a dense thick one. When the gravies heated it can appear quite thin yet upon cooling can set quite dense. Have you tried a real thin gravy or am in danger of losing the taste altogether

Wayne