• May 28, 2018, 01:54 AM
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Author Topic: Jb's takeaway base gravy  (Read 149999 times)

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Offline mak

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Re: Jb's takeaway base gravy
« Reply #480 on: May 02, 2018, 01:53 PM »
Gotcha. I'm doing a bit of a cook today. I've taken that on board.

How did you get on with this method of cooking the garlic livo? Think I will give it a whirl.

Offline livo

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Re: Jb's takeaway base gravy
« Reply #481 on: May 02, 2018, 10:07 PM »
Mak, I found that I was already giving the garlic a pretty good cook anyway so I didn't need to adjust my timing much. I guess the point is to reach the spot where you don't want to risk burnt garlic.
« Last Edit: May 02, 2018, 11:47 PM by livo »
Whiskey is the answer, but what was the question?


Online daveyham

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Re: Jb's takeaway base gravy
« Reply #482 on: May 03, 2018, 06:39 PM »
My tarka Dal went from being ok to lush when I took the garlic slices to almost but not quite burnt.

Online daveyham

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Re: Jb's takeaway base gravy
« Reply #483 on: May 03, 2018, 06:46 PM »
I believe it's the Malliard affect. "The flavour you cannot buy".
White bread tastes of white bread, toast on the other hand taste's of toast. Nothing added except heat.
Does this make sense.


 


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