Quote from: Aussie Mick on March 30, 2012, 08:49 AM

Thanks SD

I will try this next time.

I didn't want it to burn, which is why I was (more or less) constantly stirring it.

OK next time, low light, lid on and see what happens. 

Ah... Yes, constantly stirring it would have the effect of returning the oil to the emulsion. If you get the heat as low as possible so it's just ticking over (and keep the lid on), it shouldn't burn, and you won't lose anything through evaporation.

I've yet to burn a base in this way.

Quote from: emin-j on March 29, 2012, 10:59 PM
SD, you might want to add a good dose of salt to the G/G paste if you intend to keep it more than a few days,salt is a natural preservative and garlic will turn even in oil without salt.

Wouldn't salt leech out water content in the garlic/ginger though? It would also affect the amount of salt you'd need in the finished article.

Honestly, with the right quantity of oil I've found that it really does keep tremendously well - although being completely honest I get through so much of the stuff I've never had the chance to push it beyond a week.

I thereby officially modify my previous bold statement and delete "weeks" and replace with "week".

It's a grand idea, but I'm not sure I'd like to use a commercially produced base (unless of course it came from the kitchen of a top BIR, perhaps).

I actually enjoy making base tremendously (especially when it turns out to be a cracker). It's all part of the BIR process, and skipping that stage would mean that the curry on your table wouldn't have been completely produced by you.

For me, the base is the most important element of BIR cookery. After all, it comprises 90% of the curry, so it has to be right if you're after the best possible result.

That last picture clearly shows a nice glossy sheen of oil on the top, Mick, so you've definitely got some separation going on there.

But losing over a litre in evaporation might suggest that you've got the heat too high for the final cooking stage. You're after a delicate 'tickover' simmer, rather than a vigorous simmer or bubbling boil. And keep the lid on. (This may differ from what Chewy and others do, but this is what I've found works for me.)

The mysteries of the base are many and various. Despite using the same ingredients, cooked in exactly the same way, in the same pan and using the same heat, no two bases seem to turn out exactly the same. It may be something to do with some bizarre planetary alignment, but I sometimes find that I don't initially get much separation after the second cook stage, but then I leave it off the heat for a few hours (again, with the lid on), and when I return, there it is.

But the proof of the pudding is in the eating, as the saying goes, so if it makes a good curry I wouldn't worry about t too much.

Quote from: Terramamba on March 29, 2012, 09:56 PM
Has anyone found growing Naga chillis (from seed) that they take aeon's to germinate?

I planted these very expensive seeds 25 days ago, and no sign of any anything at all, I prodded around with a cocktail stick, the seeds have done nothing!  :

At the same time I planted Prairie Fire & Red Demon - all coming on fine.  ;D

All seedlings on a south facing kitchen windowsill.

Is it too late to get some more and try again?

Cheesed off? Yes, putting it mildly 

They should have come up by now, but from experience I wouldn't write them off just yet.

Nature is a fickle beast...

I have to say that's the first time I've heard of whisky in a curry!

Fantastic!

As a lover of fine malts (which I entirely blame on you Scots, and whisky mad father), I HAVE to try this.

I just hope I can live with the pain of pouring my beloved 15 year-old into a sizzling pan of sauce...

Quote from: michael.t on March 29, 2012, 06:58 PM
why dont you splash out on a Kuhn Rikon SD . May make you cry when you see the price   

Must... Resist...

Must... Resist....

Must.....

Oh, sod it.  ;D ;D

Bloody hell! Why oh why did I click on this thread.

More expense!!!! 

The other great thing about making a batch of g/g paste with 50-50 oil and water is that it will keep for weeks in the fridge - and (IMO) improves with age.

The oil acts as a preservative, and the water helps to stop the paste burning when you put it in a hot pan.

If you hate peeling garlic, someone posted a great clip of a superb method to 'peel' a whole bulb in about 10 seconds. (Essentially, you chuck all the garlic cloves in a pan, put the lid on, and shake like merry **** until they're all nude.)

Otherwise, soak your garlic cloves in a bowl of water for a while before peeling.

Another little tip is to chop your ginger into the same size as your garlic cloves. This makes it easier to get that 50-50 mix of garlic/ginger (though I guess you could weigh them).

   

That looks fantastic, UF!

I've not tried this one, but I can see I won't be able to hold off much longer.