Quote from: DARTHPHALL on May 21, 2005, 01:25 PM
Would using the water from the separately cooked Chicken do ?
Or do you need to boil up bones an all !! for ages

No, it's different.
You need to boil the bones for a couple of hours to extract the gelatin.
You need a few whole spices with it too.
You strain it and let it go cold.
It turns to a hard jelly.
Adding the water from the chicken you just cooked would improve a curry but it is different.
This Knorr Liquid Stock sounds promising though

Quote from: blade1212 on May 21, 2005, 12:17 PM
Where is this base recipe ? I looked around but can't see it.

Here it is blade
https://curry-recipes.co.uk/curry/index.php?topic=3.0
It has the browning of garlic/ginger like Marks recipe.
What puzzles me is why you have recipes like the above and then you have ones where you simply boil ingredients.
They both must be right, but chefs must apply different cooking tecniques to them.

I couldn't wait for the end of the new curry base recipe so I guessed the coriander and tomato paste quantities.
I made it with ten onions.
I thought it was very important to keep the depth of oil mentioned (3/4 inch).
This actually meant using a frightening amount of oil.
Probably nearly a litre.
The recipe tied in very well with my ideas that we have been using too many spices.
The base seems good but no sign of the "taste"
Maybe you have got to have the thirty onions
I haven't added any chicken stock to it yet.
I am sure that it is in the finished base.
Where are people buying this Knorr liquid chicken stock from?
Asda (my local supermarket) hasn't got it.
I hate boiling up chicken bones and Knorr sounds a far better option.
Chicken Oxo doesn't work

You know when you have been frequenting this web site too much when . . .
Your time logged on is measured in DAYS................?

Quote from: blade1212 on May 20, 2005, 11:43 PM
however this base is outstanding !!

Hi Blade,
? ? ? ? ? ?Do you reckon it's better and different than the other bases on this site.
And..............................has it got the "taste" ?

Next time, I do a Dhillons, I will try that!

Quote from: Mark J on May 20, 2005, 10:36 AM
Pete:I will ask about the chicken jelly/stock, he didnt mention it but then again he probably wouldnt ;D

Thanks Mark!
Are you going to try the full version?
It's massive isn't it?
I don't know if one gas ring would be enough.
I suppose it just takes longer.
One chef, I know, said they have to use four rings to heat their pot.
I can't wait for part two of the recipe!!

Sliced mushrooms are great and so are peas.
When precooking the veg be carefull to undercook slightly as the veg can go sloppy when reheated.
Potatoes and cauliflower can almost dissolve.

Quote from: Mark J on May 18, 2005, 11:40 PM
OK, I chatted to the guy again tonight

That's fantastic Mark.
Could you squeeze in a question about chicken stock/jelly.
Does he make it?
Thanks Mark again

Perhaps when the chefs say the curry base can't be done at home, they mean that they never do it, and consequently don't know how.
I am puzzled by Mark J's restaurant owner's comments.
The scale we work on is so much smaller.
Maybe it's like trying to make a scaled down nuclear expolsion.
If it could be done, then you wouldn't do it the same way.
One thing did occur me.
The pot they use for the curry base, may be a different shape to our pots.
This would affect how much oil comes up the side of the pot when cooking.
If it is proportionatly wider, then the oil will be very shallow.
If proportionatly taller, then the oil will come up higher.
It would make the difference of ingredients being shallow fried or deep fried.