• January 18, 2019, 10:24 AM
Welcome, guest! Please login or register.


Author Topic: KD-base/PT  (Read 2021 times)

0 Members and 1 Guest are viewing this topic.

Online livo

  • Elite Curry Master
  • *******
  • Posts: 1352
Re: KD-base/PT
« Reply #50 on: December 26, 2018, 11:28 PM »
Are you cooking in a commercial kitchen CarpCarp? or do you have an industrial cooktop at home?

Using a pressure cooker for base gravy is primarily about the speed of cooking (with the possible advantage of probably less mess). A 3 hour boiled pot base can be done in 1 hour as Chewy Tikka's examples illustrate very effectively. The same basic ingredients and the time taken is significantly reduced.  There should be very little discernible difference in the finished base gravy.
Whiskey is the answer, but what was the question?

Offline CarpCarp

  • Trainee Chef
  • *
  • Posts: 47
Re: KD-base/PT
« Reply #51 on: January 06, 2019, 08:13 PM »
Just about to bang out another batch of base tonight, I’m interested in the Makhan Chicken next.

Online Peripatetic Phil

  • Jedi Curry Master
  • **********
  • Posts: 6582
  • A closed mind is a would-be chef's worse enemy.
    • The Westberry Hotel & Restaurant
Re: KD-base/PT
« Reply #52 on: January 06, 2019, 08:30 PM »
Crikey, you must make way more curries than I — I still have 1/3 of a batch left !
** Phil.
Ogham's law :  The intellectual content of any message is inversely proportional to the number of emoticons that it contains..

Offline CarpCarp

  • Trainee Chef
  • *
  • Posts: 47
Re: KD-base/PT
« Reply #53 on: January 06, 2019, 09:10 PM »
Ha! Yes Phil I do a lot of cooking at home with a large family, some of my recent currys inclusive of large amounts of oil are bulk, whole Chicken used as described in topics.  So yes I’m definitely getting through the gravy. :) thanks.
P.s. did you say you made the Makhan?


You may like these posts on curry-recipes.co.uk: