Author Topic: Jb's takeaway base gravy  (Read 248618 times)

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Offline mak

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Re: Jb's takeaway base gravy
« Reply #360 on: October 12, 2014, 11:50 AM »
I did this base yesterday (3 kilo onions) - revised my measurements that I noted above.
Will be doing 1.5kg next time as I have ended up with around 19 portions!!!
 
Anyway, I have thinned it out - think I added an extra 5l water in all. The base is thin and does has that nice aroma about it.

Made Chewys tikka and dip's korma last night and both were very good.

Very pleased and thanks very much for posting these findings JB :)

Online George

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Re: Jb's takeaway base gravy
« Reply #361 on: October 12, 2014, 01:37 PM »
Genuine question to all the experts out there:

Who's that then? I suggest you should have more confidence in your own ideas, which sound good to me.


Online Garp

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Re: Jb's takeaway base gravy
« Reply #362 on: October 12, 2014, 02:03 PM »
There is no reason why you have to have a thin base at home and certainly if you are freezing it then it is better to leave it thick and add water when you are about to use it. 

The danger with that is evident from a pic of a recent curry I made having just made a base, and thinking it was a little thick, added some more water, then used it to make a curry.



As you can see, there is seepage of the liquid from the base around the edges. Not that it was a disaster....but adding water during the final preparation of a dish is a no-no for me. Better to have the base thinned out (and the liquid will absorb the flavours) then reduce some of the liquid off during the final cooking.

littlechilie

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Re: Jb's takeaway base gravy
« Reply #363 on: October 12, 2014, 04:40 PM »
Interesting point you make here Garp, I have never thought about this,but have seen it a few times on the odd quick currys I have made.


Online Garp

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Re: Jb's takeaway base gravy
« Reply #364 on: October 12, 2014, 04:56 PM »
It was CH who pointed it out to me :)

littlechilie

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Re: Jb's takeaway base gravy
« Reply #365 on: October 12, 2014, 04:59 PM »
Hi guys,sorry went away for the weekend.
The chicken curry was quite simple.A ladle of oil/veg ghee from the tin on the stove.I then added ginger/garlic,salt,mix powder,tomato paste.Cooked that out,added some base and the chicken.It was then cooked for about two minutes on a fairly high bubbling heat.He didn't add any methi by the way.Very simple,and quite important to me,very few ingredients,no pastes or anything so the base was the main thing that went in so it had to be good.PS forgot to mention a little bit of the spiced oil from the top of the gravy was added towards the end of the curry.

Hi Jb after using your base for a while now I had managed to miss this particular post, you mention above making the curry u used 1x ladle of oil! I could see from your curry photo there was a large amount of oil in the curry.
Would you mind confirming a full ladle of oil is used in the final curry? Also the chef was able to reclaim oil from the base is thus suggesting more than the first stated amount was used in the base?
Kind regards.

littlechilie

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Re: Jb's takeaway base gravy
« Reply #366 on: October 12, 2014, 05:01 PM »
And a good point made I think, thanks Go to C-H&Garp :D
« Last Edit: October 12, 2014, 06:42 PM by littlechilie »


Online Garp

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Re: Jb's takeaway base gravy
« Reply #367 on: October 12, 2014, 06:32 PM »
CH = CurryHell :)

Offline haldi

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Re: Jb's takeaway base gravy
« Reply #368 on: October 12, 2014, 07:46 PM »
Would you mind confirming a full ladle of oil is used in the final curry?
that's a very good point
I read it as a chef spoon, but it does say ladle
I reckon it's got to be a chef spoon, but I'd like to know for sure
Well spotted Sherlock Chillie

Offline noble ox

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Re: Jb's takeaway base gravy
« Reply #369 on: October 12, 2014, 07:57 PM »
Could be a chefs ladle  ;D


 

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