Topic: Cooking Methods

[tempest63]

I have long cooked my curries in cast iron cookware but  I bought a Ninja slow cooker for making bone broth as my previous slow cooker seemed to boil everything,  even when on low.
The ninja has a sear function and I thought I would give it a go to brown onions and meat then turn it onto slow cooker and compare how the curries turned out.
I tried an often cooked Madhur Jaffrey Rogan Josh made with shin of beef, and a traditional north Indian korma with mutton, no cream or nuts, which is one of our regular recipes.
There is no comparison. Neither of those cooked in the ninja came out with any great depth of flavour. They seemed a bit wishy washy in comparison to our usual dishes.
I cooked another mutton korma today and the depth of flavour between the two was very noticeable.
Whether it is because I am unfamiliar with cooking in the ninja may be the reason, but a long slow cook in a Le Creuset pan returned a much better result.

[Robbo141]

As an experiment I tried us8ng the last remaining portion of a base and just dumped it with chicken thighs, onions etc into a slow cooker for 8 hours.  Rubbish. Never to be repeated.

Robbo