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Messages - Xacuti

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Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: New Base Gravy from visit to Saffron

« on: February 12, 2016, 05:31 PM »

I'm going to give this one a try as my first effort. A question though: will this be ok for freezing, if I make up a batch and also, at the end, once the oil has risen to the top, presumably it would be best to try and stir thus back into the sauce to ensure an even distribution for each portion to be frozen?

Trainee Chefs / Beginners Questions / Re: Xacuti's newbie numpty questions.....

« on: February 10, 2016, 11:21 AM »

Quote from: Phil [Chaa006

Now very confused; Kris does not fry the garlic when making her base, it is boiled (along with the ginger and onions) -- what led you to the idea of frying it ? I use her base as a matter of course, and have never found it to be bitter.

** Phil.

Ah, my bad. Apologies. It's been some time since I last tried this and I was working from memory on what I actually done. Regardless, it did taste slightly bitter.

Interesting that you use that base sauce though Phil. Reading on here it seems that others have "improved" upon it or diespensed with it entirely and use base sauce recipes they've blagged from their local curry houses.

I have a read a thread on here regarding the frypans...

http://www.curry-recipes.co.uk/curry/index.php?topic=11674.0

...where it's suggested that the plain alluminium pans somehow plays a part in acheiving "the taste" and it got me thinking that perhaps plain steel or ally is somehow more appropriate than teflon coated pans. Only reason I asked, really.

Thanks for the answers though. Very helpful

Trainee Chefs / Beginners Questions / Xacuti's newbie numpty questions.....

« on: February 10, 2016, 07:14 AM »

Right then. I have a few questions before I can start making up a batch of base sauce.

Firstly, frypans. What should I look for? At the moment We've got ceramic non-stick ones and Le creuset cast iron non-stick. From what I've been reading here and elsewhere the indications that a plain ally or stainless frypan would be better. Can anyone confirm this please?

Secondly, what on earth quantifies a "chef's spoon" of spices? I must admit, I really stuggle with ambiguous things like this. How many grams would a full chef's spoon usually equate too?

lastly, when I've tried making base sauces in the past (Kriss Dhillon recipe book) I've ended up with something that tastes rather bitter, depsite following the recipe to the book. I'm guessing that this is probably the garlic being either over cooked or under cooked, not sure which. So, when frying garlic, if I'm struggling to get it right is it likely to be the former or the latter that is creating bitterness?

Right, that'll do for now, but I'm gonna drive you lot crazy with these stupid questions, I know.

Just Joined? Introduce Yourself / Table for one, please?

« on: February 07, 2016, 08:01 PM »

Been looking through the window for a while but thought I'd actually come in and break a few poppadoms, do to speak.

Wouldn't describe myself as an out and out curry-holic, just an enthusiastic occasional diner. However, just got back from two weeks in India (where...? A clue is in the name...) and feeling inspired to have a go at cooking something nice at home. All my previous efforts have usually ended in frustration and a rice splattered bin. I'm a crap cook, it must be said. My misses reckons I could burn water! Nevertheless, I'm going to try a little bit harder this time, and having this rather impressive website as an additional resource, I'm hoping things might turn out better.

Anyhow, that's me just dropping in. Lots of questions to follow.

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