I too thought FJ's site was just a "hobby" site with no commercial aspect.

In fact I felt a bit sorry for him for cooking for one all the time! Billy Nomates and all that.

Paul.

Just google these 2 strings without the quotes:

"BIR Base Grabbi by Pete"

"Petes onion paste / spice fused oil"

It is free public information that Pete (sced) has kindly published.

Paul

Hi Jb, your food looks great. I'll be making some tandoori chicken tonight using your excellent recipe.

I totally agree about the oil taste. It was the big difference between my cooking and my fave local TA/Restaurant (The Saffron, Waterloo, Liverpool). If you dip your finger into the left over oil from this TA there is a wonderful moorish sweet spicy flavour.

I also agree with Russell that most BIRs probably don't prepare spiced oil specifically but it is a by product of cooking either large pots of base sauce or even the onion bhaji oil theory or both.

The spiced oil recipe we have discussed in another thread has taken my curries to a new level although there is still some fine tuning to do. I intend to buy a thermometer for oil and a spice ball to progress this further.

Cheers,

Paul

Quote from: Chaa006 on October 05, 2010, 10:38 AM
Isn't botulism from garlic a risk only if the garlic is raw ?  Once it has been cooked at 260F or above for a few minutes, the spores will have been destroyed, and they can't recur once the garlic is under a safe layer of oil.  I was assuming that the original question referred to oil in which the ingredients had been cooked, but if that is not the case then I withdraw my earlier comment about "indefinitely" !

Hi Chaa006, you might be correct there. The botulism spores (if present) get killed at about 122 degrees C. If the oil reaches this temp (I don't have a thermometer to measure oil temps) then all living spores or bacteria will be killed.

Maybe I'm being over cautious.

Cheers,

Paul

For spiced oil containing garlic, amongst other things, you need to play safe regarding potential botulism spores.

I would keep spiced oil for no longer than a week or 10 days in a fridge.
Frozen it should be safe for a few months at least.

I froze my onion/pepper paste in one plastic tub. I find if I very slightly defrost it I can scoop some out with a texture like very hard ice cream. I then pop it back in the freezer.

I keep the oil in 500 ml plastic bottles and I find from the freezer the oil will turn back to liquid quite quickly at room temp. I then take the oil I need and put the bottle back in the freezer.

Paul

I think the jalfrezi chef from youtube said curry powder because people might not understand if he said mix powder. Just a case of dumbing down for a wider audience.

I don't believe for a minute he uses olive oil, not with the giant tin of KTC oil in the background.

Paul

Thanks guys, the cooker came with the house. It's a Smeg (!) 6 ring range but it's far from perfect. The oven fan and cooling fan are really noisy.

The curry used spiced oil throughout, both in the base and final cooking. The base was a take on Dipu's with a third of a block of coconut added and using the Taz spice mix.

The dish was also finished using more Taz spice mix.

I'll be adopting the spiced oil as standard now but still have some fine tuning to do.

Cheers,

Paul

Hi Russell,

I made this lamb korai thingy last night:



Very nice indeed and tastes even better today!

Cheers,

Paul

I was a bit off topic then - regarding MSG I don't think it belongs in BIR food either.

Good for home made Chinese fried rice though.

Paul

Hi Carl, how do you get Psilocybin? I understand picking magic mushrooms is now a class A drug offence. They try to take all the fun out of life!

Paul