I had to check my measuring spoons after reading this thread yesterday and whether it is to make the maths simple or not, they are labelled as
1 tbl - 15ml
1 dst - 10ml
1 tsp - 5ml
1/2 tsp - 2.5ml.
Since 'wet' ingredients usually have a meniscus and always leave a coating behind, I have never been too scientific about exact measuring, especially if 'heaped' is used to describe some of the dry spices in the recipe and it also depends on the cooking temp and duration as well.

However, may I ask about the use of a pressure cooker? My parents had one in the mid/late 70's and my lasting memory of them is being shooed away into another room whilst they tried to remove the contents.  It was not unlike an episode of Danger UXB if you ever watched it.  So having never used one, I presume it merely cooks quicker without losing any moisture?  Would a large pan with secure lid and a sprinkle (scientific quantity ) more water do the same job but take a lot longer?

Thanks in Advance.
BAJ

Phil I hope you don

Sounds good to me, I used a large stainless pot for years. Important to be a thicker bottom pot to prevent burning sticking. Thanks

I wasn't sure if the benefit from cooking at a faster rate was to keep flavour in, which it probably does as there can't be any loss through evaporation.  I also wasn't sure if this was something used in BIR kitchens to accelerate the rate ingredients were available for orders.

I am cooking some beef on a very slow heat at the moment and will use some base I have left over from a previous member's recipe to try a bhuna but I am running out of base and almost out of onions, I have been browsing the last couple of days for a new base and decided to give this a go.

Thank you for clearing up my concerns.
BAJ

Quote from: Bob-A-Job on December 26, 2018, 08:53 PMI am cooking some beef on a very slow heat at the moment and will use some base I have left over from a previous member's recipe to try a bhuna but I am running out of base and almost out of onions, I have been browsing the last couple of days for a new base and decided to give this a go.

I don't have any experience of using beef in a curry, but for me a bhuna should need little if any base,  Please see my "Baseless bhuna" post for my thoughts on this subject.

** Phil.