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when making the ashoka banjura onion paste try doubling the recomended amount of oil
Quote from: Curry King on January 27, 2009, 11:21 PMI used to use my own 'spiced oil' in the past and it never made that much of a difference, not enough to bother scooping it out and storing it separately every timeHave you simply scooped it off your curry base and off any curries that you've made CK? This seems to be the most common practice by members who use a spiced oil?What about making a spiced oil infusion specically for the purpose? Has anyone tried that?
I used to use my own 'spiced oil' in the past and it never made that much of a difference, not enough to bother scooping it out and storing it separately every time
The question is how?
surely reclaiming oil from base will only ever provide enough oil for at most 20 customers?
The oil from a 'good' base will provide one chef's spoon per curry all night long, until the base itself runs out. Watch the malik's videos if you don't believe me.
Correctymondo!! when the base runs out of floating oil they just add fresh oil to the pot see em do it.