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I don't understand why anyone would want their emulsification to break like this and spoon the oil off (unless calories were more important than flavour). You aren't just lifting calories. All the flavour from the spice infused oil is lost as well.
As regards the oil on the base why don't you either:a) spoon it off before using the base (it can of course be reused so no waste) and/orb) give the base a good stir each time before use to distribute what oil there is uniformly throughout the base?
Quote from: romain on June 26, 2020, 03:29 AMI don't understand why anyone would want their emulsification to break like this and spoon the oil off (unless calories were more important than flavour). You aren't just lifting calories. All the flavour from the spice infused oil is lost as well.There's nothing inherently wrong with adding an excess of oil. Indeed I would argue that an excess is required to achieve a BIR result. I do spoon off all excess when the curry has cooked though (oil separation a must as an indicator of doneness) and use this as my spiced oil rather than creating a batch from fresh. So the spice infused oil is not "lost" it is reused.
However, what is a ladle ? I have no idea how many ml of base Syed's ladle holds, any more than I know how much mine holds. In his video, I see him adding approximately 31/2 ladles of base. I added 2. That may have been only 0.57 of the required amount, it may have been more, it may have been less. FOAM sufferers would undoubtedly have asked Syed how much his ladle holds. I did not.
Looks to me like you need a new dinner plate to go with that Chasseur casserole Phil. Is that a crack running right across it? The father of a surfing mate of mine growing up would have smashed it on sight. Right or wrong he destroyed any cracked crockery after proclaiming it to be a bacteria breeding colony.
I don't know if it's just lighting, but your basic chicken curry appears to be much darker than mine, and (from memory) Syed's.