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Author Topic: KD-base/PT  (Read 3789 times)

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Online livo

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Re: KD-base/PT
« Reply #10 on: December 17, 2018, 08:39 PM »
Thanks for this explanation Phil.
I will try this method for my next base, as I have previously had no luck with the KD Curry secret base,
It always smelled awful and tasted like boiled sick, so was quickly thrown away.

You must be doing something wrong for any base gravy to give a result like that.  Base gravy will not in itself be a delicious sauce but it should certainly not have the awful characteristics you describe. Base gravy needs to be edible even if a little bland.  Recheck your spice quantities. Excessive use of Turmeric is what leaps to the front of my mind from your description.
Whiskey is the answer, but what was the question?

Online livo

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Re: KD-base/PT
« Reply #11 on: December 17, 2018, 08:45 PM »
Hello, why would you remove your tasty oil from your gravy please? I believed restaurant curry is requiring the additional oil to fry rather than boil a curry. Would you explain please.
Excess oil is often skimmed from the base gravy and after finished dish preparation. Some oil is required to be left in the end curry but the amount is subject to personal preference.  This excess oil is often kept, as spiced oil, and used in the prep of actual curry dishes. The repeated process of adding and removing oil builds extra spice depth in the reclaimed oil and hence the dishes cooked. 

Do a search for spiced oil.  Oil content in base gravy is widely discussed on the forum. You will never be able to reclaim 100% of the oil in the base gravy and you wouldn't want to.
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Online Peripatetic Phil

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Re: KD-base/PT
« Reply #12 on: December 19, 2018, 04:43 PM »
I don't remove any oil from the base (apart from anything else, a good film of oil on the surface will help to prevent the base from festering when stored at room temperature), but I do remove some oil from the finished dish if it appears excessive..  There certainly needs to be some  oil on the finished dish. but not so much as to drown it ...

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Offline CarpCarp

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Re: KD-base/PT
« Reply #13 on: December 19, 2018, 05:15 PM »
I don't remove any oil from the base (apart from anything else, a good film of oil on the surface will help to prevent the base from festering when stored at room temperature), but I do remove some oil from the finished dish if it appears excessive..  There certainly needs to be some  oil on the finished dish. but not so much as to drown it ...

** Phil.

Hello, why would you remove your tasty oil from your gravy please? I believed restaurant curry is requiring the additional oil to fry rather than boil a curry. Would you explain please and why advise changing recipe.
Thanks
Phil I was hopeful for this response,  I read it’s your preferred base gravy. Your advice makes complete sense to me and mirrors my findings. Removing oil from base to add back to base gravy can’t be correct or productive   ::)  on a brighter note my KD books arrived today.
Thanks for sharing.

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Re: KD-base/PT
« Reply #14 on: December 19, 2018, 05:38 PM »
My pleasure, and sorry for the delay in replying — I had to drive some 700 miles (in total) to attend a funeral, so was away for a few days.

** Phil.
« Last Edit: December 19, 2018, 06:12 PM by Peripatetic Phil »
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Offline CarpCarp

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Re: KD-base/PT
« Reply #15 on: December 20, 2018, 07:48 AM »
My pleasure, and sorry for the delay in replying — I had to drive some 700 miles (in total) to attend a funeral, so was away for a few days.

** Phil.

Phil as this is your KD thread I will assume the topic of KD individual spicing for curry is relevant, can I ask your opinion on the subject of spicing please. Would your experience advise following KD’s use of individual  spices or a generic mix of powder?
Thanks
« Last Edit: December 20, 2018, 08:18 AM by CarpCarp »

Online livo

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Re: KD-base/PT
« Reply #16 on: December 20, 2018, 08:52 AM »
 ???
Can't wait to see where this goes.
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Online Peripatetic Phil

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Re: KD-base/PT
« Reply #17 on: December 20, 2018, 11:08 AM »
For most of my BIR life I have followed Kris Dhillon's advice and used individual spices (although I tend to use rather more than she recommends), and I have never understood the logic of using a so-called "mix powder" that contains "curry powder", itself variable and a virtual unknown.  However, when I was in Abu Dhabi I picked up some commercial pre-made masalas by a company called Mehran — these included Mehran Fry/Karahi Gosht Masala , Mehran Chicken/Mutton Masala, and a few others, and I have recently been using these as a basis, augmenting them with MDH Kashmiri mirch (for colour) and MDH Degghi Mirch (for heat), along with a teaspoon of black salt / kala namak.  I (and others) was/were very impressed by just how good the results turned out to be, so I can now see some merit in using a pre-made masala, but the idea of making and using a so-called "mix powder" which contains in addition to some arbitrary (and often unspecified) curry powder anywhere between five and eight of the spices that are almost certainly already present in  the curry powder continues to strike me as bizarre in the extreme.  By all means formulate your own preferred blend of spices, but have control by using individual spices in your formulation rather than relying on generic "curry powder" and then effectively attempting to adjust its proportions.

Incidentally, Mrs Bari kindly allowed me into her kitchen at the Golden Temple in Bodmin, and she has ten spice tubs permanently on display behind the range; I asked her what was in each of these (some I recognised, some I did not) and eight were individual spices (she grinds all of her own spices, with the probable exception of turmeric).  She referred to the other two as "my garam masalas", and they were noticeably different from each other.

** Phil.
« Last Edit: December 20, 2018, 06:00 PM by Peripatetic Phil »
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Online livo

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Re: KD-base/PT
« Reply #18 on: December 20, 2018, 11:03 PM »
Good answer Phil.  There appears to be agreement that the KD base gravy is a good one but the approval of her dish recipes is not quite as solid. I guess a personal choice needs to be made as to whether to proceed down the individual spice route or use blended powders. I see a use for both in different situations.

You raise a point that did my head in when I first started this "hobby".  To my mind the inclusion of a "curry powder" as an ingredient to make "curry powder" was just so utterly confusing. It made no sense to me at all.  Why not just give the ratio formula of the individual spices to go into the final powder and make it?  It's like using a word in the definition of that same word. I struggled to understand it but eventually realised that it just didn't really matter.  I had to ignore my inner brain squirming around in discomfort and accept that this is just the way BIR is done. It's the end result that matters.  The food on the plate.

I regularly research and experiment with masala blends, mixed powders and pastes.  I've recently found 2 different formula for Madras Curry Powder that I will try out very soon.  One in particular. https://www.youtube.com/watch?v=24CfBr5t1Fs  It is claimed by the presenter to be identical to the brand commonly found in "the green can",  This could be one of at least 5 different labels packaged in green cans being, Ship, Camel, Indian Classic, Kitchen Xpress or Mother's Recipe.  Probably Mother's Recipe but the mystery has me hooked.  I've tried some proprietary masalas that are terrible and others that are amazingly good.

To put the discussion back on topic, I read this thread from late 2005 to early 2008 on the KD Base Gravy.  http://www.curry-recipes.co.uk/curry/index.php?topic=579.0. I can see that you have tweaked her recipe only very slightly Phil.   I'm puzzled by reply number 8, page 1, where out of nowhere comes the question of how long you can keep spice oil.  There is no prior mention of reclaiming spice oil from this base gravy.

This short 1 page thread from 2006 gives a chefs opinion (Spanish Indian Restaurant) of the ingredient ratios in the KD base. It is quickly derailed though into a discussion about Lemon Juice in CTM and Mustard seeds in Madras. http://www.curry-recipes.co.uk/curry/index.php?topic=695.0.  The key points made by the chef was not enough tomato and no seasoning as in Garam Masala. Once you start adding more onion, as he also suggested, you just get into a larger quantity overall which the OP has covered.
Whiskey is the answer, but what was the question?

Offline CarpCarp

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Re: KD-base/PT
« Reply #19 on: December 21, 2018, 02:03 AM »
A good read Livo, it seems extra/hot’s post about a Spanish curry house is not overwhelmingly impressive or convincing. As we read on I get the impression the non bir additions derailed the thread as a bit or a red herring. The point about spiced oil is in keeping with our current KD topic, Phil also made no mention of spiced oil in his original recipe. Later Phil confirms no reclaiming of base oil. But it’s randomly added in post number 8 by yourself.
(How about that for a spooky coincidence) ;)
« Last Edit: December 21, 2018, 02:16 AM by CarpCarp »


 



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