Author Topic: Aussie IR Lesson - Gravy 3 - Onion Gravy  (Read 13670 times)

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Offline livo

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Re: Aussie IR Lesson - Gravy 3 - Onion Gravy
« Reply #40 on: September 09, 2014, 12:27 AM »
I can't see where anybody else has picked up on this, but the method makes no mention of where or when to add the listed Ginger / Garlic puree.

I added it at the same point as the other 2 gravy recipes which is at the end of cooking down the onions and before adding the powders. 

Is this correct?

I made 1/2 quantity and it cooked down to approximately 160 g or 5 Heaped Tbsps which is enough for 2 single serve dishes so with this one I'll be cooking full quantity as provided in the OP.

It looks as though this will keep pretty well being cooked down and having the salt content.

Any idea how long this can be kept in the fridge?
« Last Edit: September 09, 2014, 10:49 PM by livo »
Whiskey is the answer, but what was the question?


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