I made a new batch of base today which was called "melting base 3" from another curry website.

I made a dhansak using this video http://www.youtube.com/watch?v=XsHkWMahkkY


I used a wok burner that runs off a BBQ gas canister and I found that the sauce reduced too quickly, stuck to the edges of the pan and tasted burnt, even though the flames on the video are much bigger than on my wok burner.

I tried twice using the wok burner with 2 different pans (both restaurant grade pans)

One was aluminium, the other was black iron.


I then tried following the video on my domestic gas range at a lower heat, and the results were much better (still not perfect).

The sauce took the same ammount of time to reduce as on the video, and it tasted much better.



Has anyone else found that cooking with less heat produces a better end result? Any tips on keeping the pan from sticking and burning?

I was making a base sauce from one of the recipes on this forum and I spontaneously decided to throw a star anise and a black cardamom into the pot.

I completely forgot they were in there when I blended the base and now I am assuming they have been ground up and blended into the base as they are nowhere to be seen!

There are no hard chunks in the base, im guessing after an hour of simmering they softened quite a bit and I cant taste either of them significantly so I might have got away with it!

Has this ever happened to anyone else? Do you think it will matter?