Quote from: George on December 28, 2012, 01:24 PM
It makes more sense to me than, for example, worrying about pressures at the top versus the bottom of a pan.
Well good for you George! Why do you have to add something negative/antagonistic to almost of your posts?
The question of the possible effect of pressure on cooking a curry base arose in a thread about why "I" can't replicate the taste and aroma of BIR curries. A perfectly legitimate question.
The question was associated with whether there is a difference between cooking a small scale curry base and a large scale curry base.
Natterjack offered this as a potential difference. Plausible, I'd say. And certainly worthy of scrutiny.
The answers, I think, went some way to saying whether the scale of making the curry base is significant or not.
Nevertheless, NOT ONE person has said they have tried both and have, or haven't, discerned a difference between small scale and large scale.
PS: perhaps you should post your comment in the relevant thread (instead on enticing highjacking of another one again?)
Topic: Madras curry cooked at home takeaway style video & recipe. (read 43,308 times)