Has anyone got access to a catering gas cooker?
I think the heat from these gas rings plays a very important part
This is the missing element
It transforms the curry gravy from a "boiled" taste to a fried one
Last night I heated up small amounts, of previously cooked curries, in the microwave.
It almost dried them out and I needed to add a little water back
But it turned these curries very savoury and sweet
It also boosted the aroma
I can't get that intensity of heat, from my gas cooker, with the quantities I cook in
Surely, after all our research, there is nothing else it could be
Noone has turned up a missing ingredient
All the demos reveal no special way to cook them
In fact when you see them cooked, it almost seems to be done in a leisurely way
No hurry about anything
I have seen chefs heat the oil, and a bit of curry gravy with spice, then sit down for two minutes before inspecting the pan!
Topic: Heat (Read 3394 times)
