Topic: Is it possible to over cook your base ?

[Gav Iscon]

.........

[Stu-pot]

It's all about the base, about the base, about the base, about the base.   It's........ 

You hum it, I'll  play it...

It's all about the base, about the base, about the base, about the base.... 

[Peripatetic Phil]

That begs the question why members on here, who, assumedly, have the letter 'v' in their vocabulary, refer to it as garabi, rather than the intended word, gravy?

Because to we Britons, "gravy" is what is served with roast beef (etc.) and the word has no connection whatsoever with the base of a curry sauce .  Therefore, lacking such a word in our language, we adopt the sound (and thus the word) from those who do have a word for it.  And that word is "garabi".

** Phil.

[Stu-pot]

 . So true....   

[DalPuri]

What a load of bollocks!
This is a curry forum, not a roast dinner forum.
Ask any Indian what gravy is and they'll tell you its curry sauce. (In so many words)
What gets me is that the handful of white guys using this word realise that not only does it sound odd in English to pronounce the vowel like you would in hay (gray-bee), it also sounds like you're taking the piss. So its changed to the sound like in have (grab-bee).

And there ain't nowhere in the world people pronounce gravy like navvy.
Savvy?

[livo]

Earliest reference I can find to "garabi / curry" is 15-06-2010  which refers to chef Shah's garabi in a post by CBM on RCR.  I think he may well have the answer as to how and / or why he used the term which is now the focus of a thread about the possibility of overcooking a base.

Now I'm orff to cook some flied lice.

[Naga]

Post deleted in the interests of keeping the thread on-topic...

[Sverige]

Is it possible to over cook your base? 
Can the aroma change from nice BIR to horrible?
Boiling/simmering for an hour seems good but onions aren't at 'melting point'.
Thereafter smell and flavour changes to undesirable.
Dies this sound familiar?

Stu, it is possible to overcook your base but I think this is going to take many hours rather than more than 1 hr as per your post.  Cooked last a certain point I think the onions will dissolve into a grainy mush which sinks to the bottom of the pot and can burn.  Most people won't take it this far though and I think more undertook than over cook, based on reading comments on here.

[Stu-pot]

Been working on my base wondering if anyone would consider it burnt or just well cooked?  What do you reckon?  It tastes good (I think) doesn't taste burnt.  The curries I've made from it are the best yet but I have changed my technique when cooking them! 

The first 3 pics are stage 1 cooked hard for 1 hour

Then I separately cooked in oil G&G, Mix powder & Tomato pur

[SoberRat]

Hi Stu. A few months ago I made some base to a C2Go recipe. He talks about the smell changing in his video so I waited and in the end the base became 'burnt'. I gave it a good stir and then blended it. It did have a more caramelized flavour but for me it wasn't burnt and it looked a little like your picture. I have to say the curries I made with it were very nice if not a little darker than usual.