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Quote from: Razor on March 23, 2011, 10:28 PMChewy,Was these food mills used in place of a blender or food processor?Ray Hi RayBefore and as well as the big power blenders, just the final step for the sauce.I mentioned it in my first post on cr0, which I referred to it as a grinder.(Grinding or passing it through a sieve gathers all the unwanted pulp, onion fibres/skin, pips and seeds etc. leaving you with the smooth BIR textured sauce.The importance of the grinder, if your trying to emulate the curries of the 60/70/80'sin those days, every BIR and TA would have two or three whole chickens boiling away in the curry base brew!They would fish out the overcooked chicken at the end, literally falling apart, leaving lots of bits and pieces behind.Once put through the grinder the base was ready to go! This was a real "curry secret" which meant all the vegetarian's of the time weren't, if they liked a good curry that is!)cheers chewy
Chewy,Was these food mills used in place of a blender or food processor?Ray
In 2011 I have tried spiced oil, bhaji oil, different spice mix, stock from chicken bones, spiced water and loads and loads of base sauce recipes. I have had some successes and many failures but I have had a good time and have learnt so much from trying new techniques etc. Although my curries have been pretty good and are better than some of the takeaways in my area I think I am in need of some solid practice so I decided to go back and use Chewys 3 Hour base which although I have only made once I had fond memories of.After knocking up a batch of this sauce (along with Chewys spice mix) it made me realise just how bloody good this base really is. I made my usual Madras but now used my newly purchased splatter guard which allowed me to let the sauce caramelize on a high heat without fear of making a fine mess ? I was happy with the result and my Mrs even more so!! In the past I have been so conscious of mess that I did not want the sauce to splatter that I have constantly stirred the mixture thus not letting the spices cook properly. It was by far the best Madras I have made partly down to the excellent base and partly to the techniques I have recently picked up from Chewys, Julianss and CBMs videos. I went on to knock up a perfect Korma and a Chilli Chicken Masala both from Micks book/video. The Chilli Chicken Masala was a bang on 100% replicate of one made by my favourite restaurant and have not seen anything like it on this site. All three curries sat nicely in my new Curry Station which I was well chuffed with. http://www.jean-patrique.co.uk/629/product_detail.html Anyway, I am going to get my head down this year and stick to using this base rather than trying out anything new or different and will concentrate on improving my technique.Best of luck for 2012Nick
I used admins base for madras/vindaloos mainly but it didn't work as well with other recipes IMO. I've used SnS's base but I wasn't overly impressed with that, I found it to be a bit weak and by far preferred Ca's base up to trying Razor's. I had 4/5 bases on my to do list before trying this one and since using this one I haven't wanted to try the others as I'm extremely happy with the results I've had (I've made it six or seven times and never had a curry that wasn't top notch, regardless of recipe used in conjunction with it) - I even made a vindaloo/korma cross dish that was beautiful but I can't remember what I did as I'd been on the Magners lol. It's become my fave base so far - I've not even made Admin's base since I've been using Razor's Don't worry about the lack of oil either...I've had a good yield of oil over every dish so far (I add around 3 tblsp to start my final dish and I don't reclaim, just stir it in).