Hi Fried,

I think the oil in the base absorbs not just the powdered spice flavours but also some of the onion/garlic/pepper etc. flavours.

I used to slow fry an onion and pepper mixture and then used to use that oil to start my curries. I found it was too strong and actually took me away from BIR flavours.

Paul

The other garlic trick I'm missing is for tarka dhal. My local's TD is to die for, well for me anyway. It is very garlicky and tastes almost, but not quite burnt. They are consistent every time I order it.

My theory was that the garlic is in reasonably sized chunks and is fried in very hot oil but not for long. That could give the almost burnt flavour on the outside of the garlic but the interior remains slightly raw and hence very garlicky.

Just a theory I need to try I suppose!

Bert, I can't remember the thread now but if you can find his profile and look at his posts you will find them easily. He usually comes back after a few new people have praised his recipes though 

Paul

For the first time ever I've made some 65/35 garlic and ginger paste and blended it super smooth with some oil. Previously I've always hand chopped the g/g.

Can anyone comment on what works best for say a BIR madras, chopped g/g or pureed g/g? And do most of you cook until golden or brown?

I have burnt garlic a few times and it ruins the dish with an intense bitterness.

Paul

Hi Jerry, there is some stuff from page 2 onwards concerning emulsions, which is how a base sauce with water and oil might behave. I also posted a link to a site detailing emulsions as used in cooking.

There is no way to answer your question accurately though I don't believe. There are just too many variables.

In case you don't know CA "left" the forum yesterday, I don't know if he will post again or not. There were some ugly scenes!

Paul

It saddens me that people are so afraid of oil/fat these days.

You have to remember you will die if you don't eat any oil/fat in your diet as the body requires essential fatty acids. You will die if you don't eat protein but you can survive a diet of zero carbohydrates.

I don't think a zero fat base sauce would work very well as the spice oils won't mix with the water like they do with hot oil.

Maybe try to cut down on sweet starchy food so you can enjoy your curries?

Paul

Quote from: h4ppy-chris on February 12, 2013, 10:06 PM
Okay made it simple for ya "is a carrier of the oil(bonded together),  ;D

Anyway Chris, none of this science malarky is making my curries any better. Your book had better be good 'cause I'll be buying it like the mug I am 

Monkey see monkey do is good enough for me if it means I can cook better curries. The result is more important than the explanation.

That flew mostly right over my head, Phil 

If anyone is interested this is quite to the point:

https://stellaculinary.com/podcasts/video/what-is-an-emulsion-a-cooks-guide

As H4ppy-chris rightly says (in different words) the stability of the emulsion is determined by what he calls "sustenance" such as the non-water and non-oil components. And that does explain why lentils, cream, coconut block, flour etc. can determine how easily the oil separates, or not as the case may be.

I'm not sure what a micelle bond is though, maybe it is spelt wrong.

Cheers,

Paul

I only mentioned that Phil as at least one member (JerryM) says he uses excess oil in the base and skims some off for his spiced oil.

Cheers

Paul