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Quote from: Vindaloo-crazy on September 21, 2010, 12:09 PMIf it really was olive oil though Jerry you couldn't get it that hot without ruining it surely?Vindaloo-crazy,u can't tell any difference between veg oil and olive oil when frying it for curry. i even use it for omelet (for the kids). alas i'm off the omelette's down to watching cholesterol - hence how i came to use olive oil so much in cooking generally. i buy in the big tins so price is not that much more than veg oil.please note that i only use olive oil for frying when stuck - i use veg oil all the time normally as i reclaim it from the basepic of reclaim oil and utube jalfrezi recipe
If it really was olive oil though Jerry you couldn't get it that hot without ruining it surely?
I don't want to put you off using whatever oil you wish but have a quick look at this link about olive pomace oil
I have noticed, not only in this video but others from the kitchens in the BIR`s that they use the same amount of spices for one portion as we would use for a 2 or more.. any thoughts on that...
The currys looked great but a lot wetter than the video. Did you add extra base in your version? This could have quite a dramatic effect of diluting the spices.
Jerry, I don't want to put you off using whatever oil you wish but have a quick look at this link about olive pomace oil http://www.food.gov.uk/multimedia/faq/pomaceoilfaq/its a bit off putting IMO Rob.