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Title: the Joys of Cooking Post by: pilot on September 06, 2009, 07:57:40 AM So maybe you saw on Matt's blog, but I took a stab at making my own Japanese curry the other night:
(http://pics.fort90.com/journal/katiescurry.jpg) I feel like everything went okay until the simmering part. I thought I had enough water until I suddenly had more of a paste than a gravy at the end. (I had only filled the water up enough so that everything was just peeking out; next time I'll have to remember to really drown everything.) Also, the curry roux just never seemed strong enough, every time I tasted it the curry flavor was missing, so I ended up using about 3 blocks of roux. I added a little honey towards the end and was sort of impressed by how much of a difference it actually made, taste-wise. I made beef curry using beef cubes for stew. I sauteed the beef first, but after all the simmering it got a little dried out. Not sure how to avoid that part for next time. I know we don't have many Japanese curry fans around but if anyone makes any kind of curry themselves, how do you make it? Title: Re: the Joys of Cooking Post by: dhex on September 06, 2009, 08:45:36 PM do japanese curries use wine or any other kind of alcohol in their base?
re: avoiding beef drying out with a slow cooking method. you have a few options. some kind of alcohol-based marinade beforehand can help, as can making sure the beef is covered in liquid for the duration of the cooking. otherwise, you can briefly saute and brown the meat and then remove it for most of the cooking, only adding it after the potatoes and carrots are nearly done. i only make thai style curries, so the method is probably different. |