Author Topic: 3 Hour Curry Base  (Read 101077 times)

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Offline fried

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Re: 3 Hour Curry Base
« Reply #220 on: December 05, 2012, 06:38 PM »
I've not noticed any great difference in taste between sieved and unsieved, there's obviously a difference in texture. I think I should leave an unsieved portion in the freezer and compare it with a sieved.

My sieve must be too fine (and it's flat-bottomed). It takes me forever.

Offline fried

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Re: 3 Hour Curry Base
« Reply #221 on: December 05, 2012, 06:39 PM »
Oh, and don't forget uclown that you need another pot to sieve into.


Offline uclown2002

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Re: 3 Hour Curry Base
« Reply #222 on: December 05, 2012, 06:56 PM »
@CT

How big was that pot in the 3 hr video? 
« Last Edit: December 05, 2012, 11:38 PM by uclown2002 »

Online martinvic

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Re: 3 Hour Curry Base
« Reply #223 on: December 06, 2012, 12:34 PM »
I find using the bottom of my ladle the best for passing through a (stainless) sieve, and works really fast.
Like Phil said it fits the shape of the sieve nicely.

You will be surprised at the amount of stuff/bits/fibres that get caught in the sieve, even if you have blended really well.

Martin


Offline chewytikka

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Re: 3 Hour Curry Base
« Reply #224 on: December 06, 2012, 02:27 PM »
Hi UC
it was a 4ltr Pressure Cooker pot
Sieved and transferred to a 6ltr stock pot.
A ladle is a good pestle, but I use an old cylinder sieve and I usually grab my Marble pestle
or sometimes a handy glass sauce bottle, which works the best on this type of sieve.

If you've cooked the onions fully, you'll be left with a thin Passata type finish to your base gravy.
Thinning it down with water, you should get 5-to-6 ltrs
Harleys photos are spot on
http://www.curry-recipes.co.uk/curry/index.php?topic=5635.msg82419#msg82419
cheers Chewy
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

Offline uclown2002

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Re: 3 Hour Curry Base
« Reply #225 on: December 06, 2012, 04:24 PM »
Hi UC
it was a 4ltr Pressure Cooker pot
Sieved and transferred to a 6ltr stock pot.
A ladle is a good pestle, but I use an old cylinder sieve and I usually grab my Marble pestle
or sometimes a handy glass sauce bottle, which works the best on this type of sieve.

If you've cooked the onions fully, you'll be left with a thin Passata type finish to your base gravy.
Thinning it down with water, you should get 5-to-6 ltrs
Harleys photos are spot on
http://www.curry-recipes.co.uk/curry/index.php?topic=5635.msg82419#msg82419
cheers Chewy

Thanks CT

Guess I'll be scaling down a touch as 5L is my biggest pot.  No problem though as more than enough gravy to last me.  I might just half everything; seem to recall it thread that it should scale down nicely.  I assume I would half all the water too?

Will the cooking time shorten a little or not?
« Last Edit: December 06, 2012, 04:38 PM by uclown2002 »

Offline uclown2002

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Re: 3 Hour Curry Base
« Reply #226 on: December 07, 2012, 05:52 PM »
I tried a slightly scaled down version of this base today.  It looked and smelt almost perfect before final 10 min simmer.  To save a bit of time I dumped 1.5 kg of chicken in to precook, which turned out  nice.  It did however, seem to thicken the gravy and in hindsight I should have added a touch more water.  1.6kg of onions got me 2.7 litres of gravy, but I would have expected a bit more

Regardless I'm happy with my efforts as it is only the second time I have done a garabi.

I'll knock up a curry tomorrow night and find if it worked out.

Thanks for all your help.



Offline fried

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Re: 3 Hour Curry Base
« Reply #227 on: December 07, 2012, 06:23 PM »
I was wondering about something similiar, not to pre-cook the chicken but to include a chicken stock.

Any idea if it would work to add chicken carcasses etc, directly into the base, then fish it out later? I'm a bit worried about the fat content after the 'great risotto disaster'. Or maybe better to just use ready made chicken stock instead of water.

Online Unclefrank

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Re: 3 Hour Curry Base
« Reply #228 on: December 07, 2012, 08:49 PM »
KING 810

Offline fried

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Re: 3 Hour Curry Base
« Reply #229 on: December 08, 2012, 01:15 PM »
Thanks for that. Do you find that you end up with a lot of solid fat using the chicken carcass anf if so are you skimming it off?



 

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