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This base works well with most. I wouldn't say that it's my favourite, but I do see it as a bit of a classic which is easily modified
if there is sufficient interest, I thought I might give some pointers on making dishes other than the basic curry next time
OTHER CURRYS. This base works well with most. I wouldn't say that it's my favourite
It seems to me that there is an issue here, but no one has actually said what it is....yet the final '5 %' still eludes you. I see this as the issue, rather than the many details that keep coming up, and are resurrected every time new members join this forum.
This is a stage that I got stuck at quite a few years ago. I eventually worked through it, but I can't tell you what to do, although I may be able to advise
Always remember that technique is everything
I remember seventies curries as being fairly dark brown in colour, so onions were fried at this stage. Then around nineteen eighty, red currys appeared. Within a year or so, the dark brown curry had disappeared. This was when the present day 'boiled' sauce took over.
the restaurant smell/flavour is not that difficult to produce.