OK, I'm more organised this week. I've spent the last few hours cooking up 9 curries for tomorrow night. They are all safely stored in foil trays marinating away in the fridge.

I had a good taste of them all and they are fecking luverly. They can only improve tomorrow.

In no particular order we are having, Madras (Chewy), Vindaloo( Curry2go), Dhansak (CA), Tikka Masala (CA), Chicken Ceylon (CA) Bhuna (Curry2go), Bradford Masala, Rogan Josh (own recipe) and Chicken Pathia (Curry2go)

Load of time tomorrow to do rice, naan, Seekh kebabs, and maybe pakoras.

Bugger that cooking for a living lark. I'm knackered. I'll stick to my plumbing tools.

LOL. Cheers VC

Never thought being "Down Under" might be tricking the oil. ;D

Quote from: Salvador Dhali on March 30, 2012, 08:38 AM
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.

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. 

Quote from: Vindaloo-crazy on March 30, 2012, 08:16 AM
Did you put much oil into the base Mick? You can see traces of oil in the froth on top, so it has separated. Maybe use more oil in the base if you want more oil to separate?

Hi VC

I followed Chewys recipe to the letter. I.E. 200ml of oil.

G'day all

I was wondering whether oil separation makes a lot of difference in a base sauce. I have just made up my 3 rd batch of Chewy's base sauce. I followed the instructions religously, strained the sauce then put it back on the heat for a good hour. I lost over a litre in evaporation, but the oil still didn't separate.

The best I got was a foam on the top, not a "scum". Each time I have had the same result.

The sauce does make a fantastic curry, so I am not too worried, but I wondered what I was doing wrong

I think the only thing that I do use that is different is filtered water, as Perth's drinking water isn't the best, maybe that is why no scum appears.....i don't know. 

It would be nice to see all that oil on the top though!!

Good find Chewy.

I may be a year or two younger than your good self, and Jap bikes were pretty much the norm when I was of age. My first bike at 16.



Graduated to this at 17



Yamaha RD250. Incase you didn't know the "RD" means "Rapid Death" Insane powed bands on this 2 stroker ('specially when yer best mate was always tinkering with th'engine to make it go faster)

Lokking foward to THIS
http://westcoastbluesnroots.com.au/times-map/artist-play-times

This coming Sunday here in Perth.

Really looking foward to seeing The Pogues and The Specials once more. ;D

And is that you riding SD?

You certainly 'have your knee down" there mate.

Quote from: Salvador Dhali on March 27, 2012, 09:49 AM
[color=blue
I'm not going to incriminate myself here, but yes to all the above! (Only on a track, of course...  )

Or on a friends (ahem) private road

Enjoying all theses stories and picyures.

If I had the money, this would be mine.