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have got the base made.i've somehow got more than the 2L spec (2.8L). consequently it's very thin (thinest i've ever made).the taste is very good - i'd say top notch. i don't feel it's significantly different to what i've experienced before. the proof of the quality will only show in the cooking though.there are a couple of areas of difficulty for me.1) Cooking time - i find that base changes when it's cooked with added water after blending (~1hr). this gives to me what seems like a more moorish taste. i've not cooked for a long time with base that i've not cooked for this extra hr. the only exception being chriswg's curry in a hurry (which tasted pretty good but not as good as my norm bases). consequently it will be very interesting for me if this extra cooking does make a difference or not.2) Chilli - very minor point but i like to just get a tad of chili into the base (~1 tsp)3) Reclaimed oil - ignore this if u're not a fan. i added an extra 325ml of oil and reclaimed it before blending. the oil does not taste as good as when the spices are added at the start of cooking.4) Whole spices - i'm totally sold on their inclusion. i'm undecided whether there is any difference between using a spice ball or tgad2007's oven roasting method (http://www.curry-recipes.co.uk/curry/index.php?topic=2203.70).i've not told the family of the different base and spice mix being used. it will be interesting to see if they notice. i will make my std madras as a starter to enable me to take a view.in short at the mo up their with the best but not a break through.
One thing struck me about adding excess oil then removing most of it for reclaim - many of the flavour components from the spices dissolve in oil rather than water so I wondered if adding excess oil then removing it would weaken the spicyness of the remaining base. I suppose if you cook later on with the reclaimed oil you are then putting these flavours back into the curry
Quote from: PaulP on September 26, 2009, 04:06 PMOne thing struck me about adding excess oil then removing most of it for reclaim - many of the flavour components from the spices dissolve in oil rather than water so I wondered if adding excess oil then removing it would weaken the spicyness of the remaining base. I suppose if you cook later on with the reclaimed oil you are then putting these flavours back into the curryI share that concern PaulP. As you say, the oil carries the flavours of the spices. Adding more oil and removing it is very likely to remove much of that spice flavour from the base. You won't necessarily recover all of it in the cooking of the final curry either since you might be using a smaller proportion of it.I figure if you're going to reclaim the oil from the base then you probably need to add more spices to the base.