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Quote from: gagomes on December 22, 2012, 04:01 PMThanks. What I meant is, you need the "seasoned oil" for making the g&g paste. Then to make the oil, you need the bhajis. The bhajis require g&g paste. See where things go ? Anyways, I know there is ways around this and no need to complicate thanks for clarifying though!Sorry but you have lost me because you do NoT need seasoned oil to make the g & g paste, not does Julian say that you do in the book. ;D
Thanks. What I meant is, you need the "seasoned oil" for making the g&g paste. Then to make the oil, you need the bhajis. The bhajis require g&g paste. See where things go ? Anyways, I know there is ways around this and no need to complicate thanks for clarifying though!
Here are some uses for seasoned oil: Nearly all curries, pilau rice, marinades, and pre-?‐cooking chicken and lamb, garlic/ginger paste.
Great bit of wheelin & dealing jb. Lesson at home using your own gear would tell us more i reckon.
Hi gagomes,That's quite a collection of spices you have there! I'm being nosy, what do you plan to use the dedicated coconut for.?
I use a glass topped hob to cook curry 5 days a week and it's fine. You may find that your relatives' hob has a mix of ceramic and halogen rings - best use the halogen one (which heats up quickest) as they typically produce more heat. On my glass topped hob using the halogen ring I can get a very good pan temperature by simply preheating on max for 2 mins, then leaving the hob on maximum while I cook.