Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Robbo141 on May 31, 2021, 08:14 PM
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Hello all
I had my first go at the Taz base, but instead of the slow cooking for an hour, I put everything in the instant pot and pressure cooked for 40 mins, then used the saut? function to simmer after the addition of the tomatoes. The resulting base is very good.
The first reduction of 200ml I took down to this. I think it?s about right, ending up with similar consistency of the early stages of the more familiar method. It took about 10 mins, not too high heat, as I wanted to really pay attention.
Does this consistency look right?
(https://www.curry-recipes.co.uk/imagehost/pics/aea3490428a858b018b09fcfc259294f.jpeg) (https://www.curry-recipes.co.uk/imagehost/#aea3490428a858b018b09fcfc259294f.jpeg)
The final resulting curry was OK, definitely in the ?alright but not quite? category. The base and technique are sound. I messed this up by adding way too much chicken, as was cooking for me and the missis, but was a very passable curry.
(https://www.curry-recipes.co.uk/imagehost/pics/281d667a1b98a20c28853ab26efe5169.jpeg) (https://www.curry-recipes.co.uk/imagehost/#281d667a1b98a20c28853ab26efe5169.jpeg)
Looking forward very much to using the remaining 7 portions in the freezer.
Vindaloo next and sod the missis. :lol:
Robbo
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At the risk of being shot down in flame....
Base Gravy has always been a liquid... a runny mixture of various ingredients that is then reduced to the desired consistency during cooking of the main ingredients.
What am I missing?
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Am I missing something also. Thats a paste not a base gravy ?
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I believe that's the start of the curry (reduced base), not the base gravy itself.
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I think that I share Bob & Hugo's confusion. When I first saw your photographs, Robbo, I assumed that you were seeking to emulate something that Achmal / Taz / Mick had shared early on in this life of the documentation of this base, but when I looked back at the original recipe (https://www.curry-recipes.co.uk/curry/index.php?topic=4163.0), I saw nothing resembling your reduction. Could you please clarify from where you got the idea that the base had to be reduced to this consistency ?
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** Phil.
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I believe that's the start of the curry (reduced base), not the base gravy itself.
The only possible answer... Robbo, did you add the large amount of Water Taz instructs? (2 Litres in their recipe; since you were using less than his six tennis balls of onions, perhaps you reduced the water too far too?)
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I think that I share Bob & Hugo's confusion. When I first saw your photographs, Robbo, I assumed that you were seeking to emulate something that Achmal / Taz / Mick had shared early on in this life of the documentation of this base, but when I looked back at the original recipe (https://www.curry-recipes.co.uk/curry/index.php?topic=4163.0), I saw nothing resembling your reduction. Could you please clarify from where you got the idea that the base had to be reduced to this consistency ?
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** Phil.
I'll repeat the picture shows him making the curry, possibly first reduction of the base and other ingredients. No idea what his actual base looks like as it's not shown.
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Sorry gang, my mistake, not taking a pic of the base itself in the pan.
Here?s the remaining base portions.
(https://www.curry-recipes.co.uk/imagehost/pics/391e049193955d0f1d1d4e2f6372a5e9.jpeg) (https://www.curry-recipes.co.uk/imagehost/#391e049193955d0f1d1d4e2f6372a5e9.jpeg)
The dry image in the pan is the first stage reduction. I read in a Mick / Taz thread. Take 200ml in the pan and really reduce it to a ?dry? state. Was just wondering if that was far enough if anyone had used this base.
Robbo
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Ahhhhhhhhh! :like:
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The dry image in the pan is the first stage reduction. I read in a Mick / Taz thread. Take 200ml in the pan and really reduce it to a ?dry? state.
If you can provide a hyperlink to the message in the thread in question, Robbo, I think that would help all round.
** Phil.
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Phil it (kind of) gets mentioned here (https://www.curry-recipes.co.uk/curry/index.php?topic=4163.msg55273#msg55273) by Haldi. One thing though: when I read that I thought he was referring to using hardly any oil before cooking (i.e., so little that the pan's "almost dry" when he starts. But on another read, he could have been talking about a dry paste-like base too...).
Talking of, a shame Haldi hasn't been around for over six months.
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Does this consistency look right?
Yes it does.
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Phil it (kind of) gets mentioned here (https://www.curry-recipes.co.uk/curry/index.php?topic=4163.msg55273#msg55273) by Haldi.
Many thanks, Onions. After a further exhaustive search, I think that this (https://www.curry-recipes.co.uk/curry/index.php?topic=4148.msg37558#msg37558)(by CA) may be the original.
** Phil.
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Does this consistency look right?
My apologies Robbo, I did not remember that stage of the cook (and I didn't check).
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Thanks Stephen. I titled the post aiming for those who?d had experience using the base deliberately but maybe wasn?t clear enough. Either way, you do start with a completely dry pan and just reduce the base down to a paste. Very different to what I?m used to but very effective. The pressure cooking worked just as well as it does on other bases I?ve tried and the consistency / texture of the finished sauce is on point. I just need to try it with identical spices and ingredients that have got me close to the BIR I seek.
One thing, I just had the base at room temperature, not warmed in a pan, as I would with my usual BIR base. Made no difference. If it means one less pan to wash, that?s ok,with me.
Robbo
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I just had the base at room temperature, not warmed in a pan, as I would with my usual BIR base. Made no difference. If it means one less pan to wash, that's ok,with me.
I think that for the Taz base/methodology, that would make not one iota of difference. Bases are normally pre-heated so that they don't significantly reduce the heat of the dish to which they are added, but if you are adding to an empty pan then that ceases to be a consideration (IMHO, of course).
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** Phil.