Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: joadt on April 13, 2013, 02:29 PM
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When cooking for two is it just a case of doubling the quantities of the ingredients and base or is it a little less straight forward than this? Do I double the spices or keep them the same as one portion?
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When cooking for two is it just a case of doubling the quantities of the ingredients and base or is it a little less straight forward than this? Do I double the spices or keep them the same as one portion?
Quot homines, tot sententiae ("so many men, so many opinions"). Some will say "Of /course/ you just double everything; nothing else makes sense". Others (such as myself) will say "Treat the hot spices such as chilli with care, and whilst you might safely double (say) the turmeric, rather increase the chilli by a factor of only root 2 (1.414)". By far the safest bet is (a) either cook two single portions separately, or (b) do as I do, always cook a double portion, and learn by experience what levels of spicing (etc) to use. If you cook a double portion and eat only a single, it will be just as delicious (if not more so) the next day.
** Phil.
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When cooking for two is it just a case of doubling the quantities of the ingredients and base or is it a little less straight forward than this? Do I double the spices or keep them the same as one portion?
Hi joadt,
I have found when making 2 similar curry's in the same pan that you need 2 portions of base but only 1.5 the amount for spice mix/ chili powder ;)
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Useful info.
When I make double portions in my 26" aluminium frying pan, there's a lot of spluttering and spillage.
So, my question is...can you get away with using an aluminium pressure cooker (obviously without lid) for 2 or more portions?
Cooking technique different ? Perhaps add the base gravy in more, but smaller quantities to allow the base/spice mix roasting etc ??
What is the maximum number of curries portions made in one go using this method, without having to resort to a slow cook method?
TIA,
Richard
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OMG I cringed when I read your question joadt. Not your fault at all but the fall-out when discussing this very topic a while back as almost of war-like proportions.
i didn't enter the debate then, but I could totally see the logic in those who argued that the level of spicing (e.g. chilli) was not in direct proportion to the number of servings.
Gulp.
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Hi Richard,
I've been preaching for a while now about using my ali pressure cooker pot to no ill effect on flavour. It just doesnt make sense to me to use a pan at home that you can barely fit the ingredients into.
I have made 4 portions in the stockpot before http://www.curry-recipes.co.uk/curry/index.php/topic,8225.msg72880.html#msg72880 (http://www.curry-recipes.co.uk/curry/index.php/topic,8225.msg72880.html#msg72880) but dont know if i could consistently knock out a variety of curries at that size (havent practised enough)
I would say though that i would be swayed to use my paella pan (16") in the future rather than a large stockpot for 4 portions or more because its the diameter thats more important for reducing down and caramelisation .
When i cook outside is when i'll use a small pan on the wok burner and flame it and toss it around like theres no tomorrow. ;D
But indoors on the electric, its the pressure cooker everytime (no lid) for single and double portions,, and I Do save on a lot of unnecessary mess. ;)
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Invest in a spatter guard.
http://www.amazon.co.uk/Cook-and-Eat-Splatter-guard/dp/B0024RR9FG (http://www.amazon.co.uk/Cook-and-Eat-Splatter-guard/dp/B0024RR9FG)