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Messages - JerryM

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1
daveyham,

Many thanks - can you give gist of CBM's method.

Onions is a niece idea and pinned as potential. So far in effort for simplicity had thought of buying BIR portion, say coarse chop, gentle reheat, repeating over say 3 days.

Thoughts being from reclaiming oil from base and how difficult it is to get the oil to take on the flavour. Thought being to rely on the debris in the oil giving the same effect.

Trouble is i don't know what's key in the oil - the ingredients or the repeated hot frying process - or probably both. I also don't know what effect it gives c/w chip/chicken oil. I think in short im hoping for a smell of cardboard.

2
Lets Talk Curry / Re: Achieving BIR Quality Curry.
« on: April 28, 2015, 07:10 PM »
Livo,

Many thanks will have a search. Am sure can be done just how good c/w tandoor.

3
Lets Talk Curry / Bhaji oil - ideas on shortcut for home making
« on: April 28, 2015, 07:04 PM »
Haldi and curry2go have raised bhaji oil in past.

Ive had 2 goes using old oil from mainly chicken and chip frying.

On 1st go used too much and 2 nd too little.

Trouble is I will never get close to BIR stuff as I just don't make bhaji very often

Question is - could there be shortcut to making at home.

Would be interested in anyone who makes at home or has had taste of the real stuff.

4
Lets Talk Curry / Re: Frying dried spices
« on: April 21, 2015, 07:47 PM »
Spices burn at 120C. When I 1st joined the site there was much talk of toffee aroma as a way of detecting when the spices are cooked and point of quench/cool.

Since then I switched to cooking in watered puree and little base.

I did master the fry in oil I think year before last. I have to count 11 secs continually stirring then quench. It has the advantage of speed.

I switched back to watered puree and a little base.

Both work the same ie end result. Its worth burning once just to see how easy it is and how bad it tastes

5
Spices / Re: Garam Masala
« on: April 21, 2015, 07:35 PM »
Make my own based on tgad2007.

Don't use it at dish frying at all. If there is any jalpur in the IFFU mix it's not much either.

On last batch had no time to oven dry and blended straight away - saw no difference  (per fried observation).

6
Lets Talk Curry / Re: Trials and Tribulations of a Steel Tandoor
« on: April 21, 2015, 07:28 PM »
A real cute size too.

Naan is on my mind at mo and looking fwd to how it performs. The warm up is tantalising.

7
A bit of a boff - water with the curry.

Don't mind a beer before or glass red after.

8
Lets Talk Curry / Re: Ghee or Oil
« on: April 21, 2015, 07:12 PM »
Try a little veg ghee in the base and stick to veg oil for dish frying.

I've never actually tried frying in ghee. I don't plan to either. I guess its down to what your used to.

Veg ghee will solidify in the fridge - next time TA keep some back and see how it gets on in the fridge.

I use 30g veg ghee per 800g onion. You can increase it quite a lot if you need. The Ashoka base is a example of a lot.

9
Lets Talk Curry / Re: Achieving BIR Quality Curry.
« on: April 21, 2015, 06:50 PM »
Garp,

We probably have more in common than we think.

Best wishes

10
Curry Base Chat / Re: Is it possible to over cook your base ?
« on: April 21, 2015, 06:46 PM »
that I don't really like the taste & aroma of base. 

Its key to turn that around before doing anything else.

Before blending any base should taste so good you can stop wanting to taste it. Other than perhaps a slight perception of too much salt. After blending it should taste completely different - i know it as moorish.

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