QuoteWhen you cook your g/g paste do you cook until it browns?

I look for two things - first, for the aroma of the g/g puree to develop. Second I look for "some" colour change in the g/g. Not brown exactly, but a slightly darker colour. Then on to the next step.

Before when I used minced garlic, it browned too quickly and burned all too often.

-- Josh

QuoteMy problems arose with the garlic and ginger. I've never ever cooked this mixture until browned without it tasting burnt!

PaulP - have you tried creating a blended puree of garlic/ginger and oil yet?

I found it really helped me solve the same problem.

Yes George, I just remembered that a pressure fryer is a different beast. I'll do some research, but if it seems to be a non-starter, I won't try it.

BTW - the KFC forum seems to have finally cracked the 11 herbs and spices. Last time I checked, they were stuck on the last few. If only BIR cooking had a finite end goal like that!

Funny that you mention this UB.

I just bought a pressure cooker, for the purpose of making curry base.

While thinking about "other uses", I thought of the KFC forum recipes, as they seem to use a pressure cooker.

I might give fried chicken a go...

976bar - I've made the Curry2Go CTM, and thought it was as close to BIR as I've ever made that dish. CTM is one dish I've tried literally dozens of different recipes. Was very pleased with this one.

I actually used the original public Curry2Go base, and I think I overspiced it, using standard chefs spoons instead of the 30ml one he uses. Rather than bin the base once I figured out my error, I've been using the frozen base ziplock bags in my freezer, as the curries I've made with it have been excellent. Up next is the C2G base from the eBook.

- Josh

George - try the rose water. It adds fragrance, as well as an interesting background taste. I use it in Kormas and the odd Pilau rice.

The best Korma I've had in a restaurant (in Canada at least) uses rose water in theirs. It says so in the dish description in the menu.

About a tablespoon is enough.

-- Josh

QuoteYour ideas also helped me understand the contributions the akhani and sieving can make to the end result so thanks

CT or Natterjak - could either of you point me to the thread on the Akhani stock? I've seen references to it here and there, but can't seem to find it.

Thanks!

-- Josh

Would it be possible for any of those who participated in this group test to post their results/opinions? It doesn't seem that this test will ever be properly finished.

CTM would indeed be a bugger to test this way, so I'm grateful to any and all who did.

Anyone?

I've just (hastily) read through the e-book. Very well done, and more than enough new insight for me to justify the cost. The recipes I tried from the YouTube page all turned out very well. I'm off to buy a pressure cooker now  ;D

I do recall from an earlier posting a mention of this being "part one" in a two part series. I wonder what's missing from this one...

In any case great work Julian!

Josh

I was a member there years ago, before I found cr0. I felt what he was offering was good value for money. The directions for the recipes are very clear, and for the most part, quite good. I still use his rogan josh recipe and his pre cooked chicken method. I also still make the Thai Green Curry as well, its very good.

I'm curious to see what this new book is about.

-- Josh