Hi Again Chef Din, great Video once again. I have another question hoping you can help: When making the base gravy could you explain to me if the base will become less tasty if we use less oil? Ive noticed that i have made a good tasting base but the oil doesnt float end stage, does the base gravy taste better if the oil floats, therefore adding more oil is better than having less oil? Thank you
You need the oil to give the gravy texture, plus you need the seasoned oil in the preparation of the curries, if the base gravy is too thick the oil will not rise, so add more water so it’s a thin cream consistency bring to boil and let it boil for a few minutes then low the heat and lit it simmer for 5/10 minutes then turn off after a few hours the oil should rise to the top for you to harvest!! Just watch the video!!
I am now seriously hungry
You better get cooking!! lol
Hi Again Chef Din, great Video once again.
I have another question hoping you can help:
When making the base gravy could you explain to me if the base will become less tasty if we use less oil? Ive noticed that i have made a good tasting base but the oil doesnt float end stage, does the base gravy taste better if the oil floats, therefore adding more oil is better than having less oil?
Thank you
You need the oil to give the gravy texture, plus you need the seasoned oil in the preparation of the curries, if the base gravy is too thick the oil will not rise, so add more water so it’s a thin cream consistency bring to boil and let it boil for a few minutes then low the heat and lit it simmer for 5/10 minutes then turn off after a few hours the oil should rise to the top for you to harvest!! Just watch the video!!