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Author Topic: Crockpot base  (read 11,118 times)

AI Summary
The discussion centers around the effectiveness of using a slow cooker to create a flavorful curry base over an extended period. While some participants express concerns about onions becoming overly sweet when cooked for too long, others share positive experiences, noting that a slow-cooked base can yield a deeper flavor without the undesirable taste of stewed onions. The consensus suggests that slow cooking can indeed enhance the flavor profile of the base, making it a worthwhile method to try.

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Offline Onions

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Crockpot base
« on: August 17, 2014, 04:32 PM »
Has anyone ever done something like this- in a slow cooker, for 8-10 hours kind of thing? It seems to me that a slow-cooked base could reach a real depth of flavour- or would it suffer from over-cooking?
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Offline Madrasandy

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Re: Crockpot base
« Reply #1 on: August 17, 2014, 05:01 PM »
The onions may become a little to sweet DO
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Offline Onions

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Re: Crockpot base
« Reply #2 on: August 17, 2014, 05:10 PM »
Right. I was hoping it would add a smokeyness to it too, but-! Cheers MA
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Offline Madrasandy

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Re: Crockpot base
« Reply #3 on: August 17, 2014, 05:16 PM »
Not sure on the smokiness side but when I cooked my base onions for longer 5hours+ on a low heat they became too sweet
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Offline Onions

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Re: Crockpot base
« Reply #4 on: August 17, 2014, 05:21 PM »
Righto! A word from the wise! That kind of KO's my plan to leave a pot of base on low on the stove overnight too ;) cheers :)
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Offline Donald Brasco

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Re: Crockpot base
« Reply #5 on: August 17, 2014, 05:40 PM »
I think you need to cook at a certain temperature to get the bitter compounds in onions converted to milder, more flavoursome types. Seems like real Indian restaurants tend to boil the crap outta their onions to achieve this so not sure slow cooking is gonna achieve anything other than ending up with a pan full of stewed onions.
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Offline Onions

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Re: Crockpot base
« Reply #6 on: August 17, 2014, 05:42 PM »
BIR French onion soup praps!!! :)
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Offline chewytikka

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Re: Crockpot base
« Reply #7 on: August 17, 2014, 06:17 PM »
Yes, years ago I tried it as a back up, because you don
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littlechilie

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Re: Crockpot base
« Reply #8 on: September 08, 2014, 11:59 PM »
Hi DO, bit late on this reply, I have cooked Jb's base fully to speck, also in a pressure cooker. And on a slow flame with fine chopped onions for 5 hours.

Very little difference in all methods in the final curry, my personal preference was the slow cooked base, deeper in taste and made a great curry. 
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Offline noble ox

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Re: Crockpot base
« Reply #9 on: September 09, 2014, 08:22 AM »
I knocked up a jb base last week, after adding the tadka garlic time was not on my side so I dumped it all into a slow cooker left it for 8 hours for a meal later
.Wow what a surprise even tastier and a richer aroma
Scientifically how that happened I am not sure  I expect Einsteins tutors here will explain ;D
I know some Birs keep it on for ages
Someone please try this and share the result      "eureka moment" for me and  mrs Ox
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