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So Phil, if a recipe calls for say 2 Tbsp of oil, do you use extra and then remove some? At what stage are you adding extra new oil to make up for depletion?
Thinking more about this spiced oil malarkey, I now begin to think that the easiest way to experiment with it is to start by simply frying some whole spices (mixed whole masala, whole garam masala, panch phoran, whatever) in garlic-and-ginger infused oil, and after the essential oils have had time to leach out, filtering the oil and using it to make a curry using a recipe and method with the results of which you are already very familiar. If the technique seems to add something (typically depth, IMHO), then you are onto a winner. If it makes no significant difference, then forget about it. I will be trying this for my next curry, and I will use Kris Dhillon's recipe and methodology to make a simple chicken Madras.** Phil.