Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: trucker5774 on December 03, 2010, 01:51 PM
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Is there any reason why a pressure cooker cannot be used to reduce the simmer time when making a base sauce?
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I would personally think not (albeit it's not typically BIR)....but what sort of time were you thinking of?
I think BIRs only seem to cook their curry base, for such a long time, because:
a) of the large volumes they are cooking, and
b) because they simmer it (or, at least keep it warm) until such time as they need to use it (often hours after it's initial preparation).
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I've made both KD1 base and KD2 base in a pressure cooker; no problems at all.
** Phil.
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It occurred to me that a stew I made last night took just 15 minutes compared to cook rather than 90 minutes in the oven or an ordinary pan. That suggests that the hour or so of boiling the onions could also be down to 15 mins?
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That suggests that the hour or so of boiling the onions could also be down to 15 mins?
I think you might be right....provided the onions (and other veggies, such as carrots) are sufficienty soft to blend.
Try it and let us know how you get on (a side by side comparison, perhaps?)......
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Yes I will give it a go. Moving house this weekend and/or next weekend so many things are on hold, but once settled I will definitely get onto it ;)
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hey trucker haven't done base in a pressure cooker but have done in a slow cooker and it worked well so I'd agree with the others, it should be straightforward
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Hi
Personally,if the cost of large volume pressures weren't so high BIR's would.
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Hi
Personally,if the cost of large volume pressures weren't so high BIR's would.
I can do t least 2kg in mine so it is definitely on the to do list ;D