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Subject   (reply to 13078)
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>> No. 13078 Anonymous
29th September 2019
Sunday 3:34 pm
13078 Slow Cooker Curry
What am I doing wrong, lads? Every slow cooker curry I make turns out more like a watery broth; there's absolutely no thickness to the sauce and it just doesn't... taste like a curry. It has all the flavours but it doesn't quite mesh right.

My process is:
Fry chicken pieces with onions, carrots, and broccoli until browned off.
Put in slow cooker with box of passata, 4 or 5 heaped tablespoons of madras curry powder, and a whole chilli. Sprinkle Oxo cube in too.
Give it a mix, put the lid on, low for 8 hours or high for 6.

Add chopped coriander, leave for 5 mins with lid off, serve.

Every time, as I say, it's just far, far too watery. The most recent batch I froze individual portions of just have no sauce at all. What do?

Thanks lads.
Expand all images.
>> No. 13079 Anonymous
29th September 2019
Sunday 4:01 pm
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Do sauces usually reduce in a slow cooker?
>> No. 13080 Anonymous
29th September 2019
Sunday 4:19 pm
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No, because the lid keeps the moisture in. This is why you can stew a leg of lamb for 8 hours and not have it turn into leather.

Don't be afraid to toss a tablespoon or two of cornstarch into the mix and half the passata. The key to getting the consistency of liquidy slow cooker dishes right is to have just enough liquid compared to solid ingredients. Too little and it'll boil dry while all the moisture collects at the top and too little it'll turn into your current soupy nightmare.
>> No. 13083 Anonymous
29th September 2019
Sunday 11:39 pm
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It's already been said, but less liquid, or a tablespoon of thickener is all you'll need. Experiment with both, but the latter will always work. Regular plain flour is fine too, as it's cooking for so long.

As for it not tasting like a curry, toast your curry powder before putting it in the slow cooker, and use more chilli, plus chop it up instead of putting it in whole. And the more oxo you use the more it'll lean towards stew over curry. Experimenting with extra spices will help too. Curry power on it's own is fine, but extra cumin/tumeric/coriander seeds/whathaveyou will help. Toast all the spices though.
>> No. 13085 Anonymous
30th September 2019
Monday 7:34 pm
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What's the advantage of a slow cooker vs cooking it on the hob like a regular person?
>> No. 13086 Anonymous
30th September 2019
Monday 7:37 pm
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You can leave it slow cooking whilst you go to work or whatever.
>> No. 13087 Anonymous
30th September 2019
Monday 8:08 pm
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What does the frequency of my bowel movements have to do with this?

It's convenient, the flavours get a much longer time to mix, and the sauce you make has much, much less salt and sugar than a standard jar-based sauce. Not to mention it's cheaper, and you can use cheaper meats and still have them be succulent.
>> No. 13088 Anonymous
30th September 2019
Monday 8:10 pm
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Also very good for certain cuts of beef like brisket or skirt steak. The taste and tenderness is hard to replicate with other methods of cooking.
>> No. 13089 Anonymous
30th September 2019
Monday 8:24 pm
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Have you ever tried to cook something on the hob for eight hours?
>> No. 13090 Anonymous
2nd October 2019
Wednesday 11:33 am
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Add some lentils, OP. It's a better way of adding some body to a curry than cornstarch.
>> No. 13097 Anonymous
18th October 2019
Friday 4:40 pm
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Another advantage is that it uses substantially less energy. The ceramic pot/insulation and lid mean that it loses remarkably little heat.
>> No. 13103 Anonymous
19th October 2019
Saturday 4:13 pm
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I always felt my curries were lacking a certain thickness/creaminess until I discovered cashew paste, but then tikka masala is my favourite. Soak some cashews in about the same volume of milk for a couple of hours, blend well, then chuck in the curry towards the end of cooking.
>> No. 13104 Anonymous
19th October 2019
Saturday 6:10 pm
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My solution to that was simply to add double cream. It's like a cheat code for tasty curry.
>> No. 13135 Anonymous
24th November 2019
Sunday 3:08 pm
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I'm having another go now. I've only added a quarter of a box of passata, and a couple of fresh tomatoes. Will report back when it's done.
>> No. 13136 Anonymous
24th November 2019
Sunday 8:13 pm
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Welp, it's soup again. Added a bit of flour, and going to leave the lid off for a few for it to reduce.
>> No. 13137 Anonymous
24th November 2019
Sunday 9:31 pm
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Just add some double cream m8.
>> No. 13138 Anonymous
24th November 2019
Sunday 11:42 pm
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Most curries aren't made with cream, though.

I let it reduce ok high for a couple of hours and while it's still fairly soupy, it's fine. Not great, but edible and tastes fairly good. I'll figure it out one day; I suppose it's because I use a LOT of vegetables (only about 50g of chicken epr serving, but an absolute shitload of broccoli, mushrooms, and carrot). I suppose next time I'll put no Passata at all in, just a couple of fresh tomatoes, and cornflour from the start.
>> No. 13139 Anonymous
24th November 2019
Sunday 11:57 pm
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> Most curries aren't made with cream, though.

Most curries aren't made with broccoli, mushrooms, and carrots either.
>> No. 13140 Anonymous
25th November 2019
Monday 12:02 am
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They could be. Curries are a countable noun but have no minimum mass requirement whereas a curry is a countable noun so you could divide a small amount of one curry into a very large number of curries and outnumber the amount of other curries, making your own curries the majority of what all curries are.
Probably more effort than it's worth.
>> No. 13141 Anonymous
25th November 2019
Monday 12:38 am
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This isn’t even a curry, it’s a spicy stew.
>> No. 13142 Anonymous
25th November 2019
Monday 12:53 am
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What's the difference?
>> No. 13143 Anonymous
25th November 2019
Monday 12:59 am
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You need to let shit reduce before you get all that good shit sticking to your chickens/lambs.

At the very least, when you first start, try to let it reduce (leave the top open on medium to high flame, and then use your pressure/slow cooker wizardry.

People in poor places don't even have your tech, but they do it faster and better than you. Find out why. https://www.youtube.com/channel/UCKlET6nkHSKNWef97D_UBkQ

Please keep me posted. I need this information. I need all information. I think I need to work for the fucking Doughnut. Hire me please. I need to be paid in alcohol though.

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