Quote from: Salvador Dhali on August 17, 2012, 02:27 PM
Having tried all these 'short cut' methods (and more) over the last 30 years or so, I actually find it less faff to peel and quarter three or four onions and make a quick Taz style base (or even a small version of any base).
If you calculate the time it takes to dick about finely slicing onions, frying them off and then still having to blend them (as you do with a base anyway) there's little in it. In fact, if you take away the actual cooking time of the base (time you can use to precook the meat, make some sides, etc), I'd say in terms of prep it's quicker to get everything together to make a small base, and the results will be much more BIR. AND you'll be left with enough base to make a few more curries the next day (or to freeze).
Bottom line for me is that when it comes to BIR, there's no such thing as a short cut*.
*Actually, this isn't true. After all, the whole BIR process is comprised of a series of carefully crafted 'short cuts' designed to enable a chef to get a curry to plate or foil container in 8-10 minutes. What I mean is that there's no short cut to achieving the desired end result.
I couldn't agree more SD.
If you are new to BIR currying, this 'shortcut' may have it's merits but to all intents and purposes make a small base instead of a larger one but do it each time is not for me. Especially considering Julian says they don't get you all the way there.
You do have to admire him though and his ability to reinvent the wheel with his 'spice kits'.
I bet that wasn't a happy band of pupils at his 'cooking class facility' when the gas ran out :
