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Author Topic: Multiple portions  (read 2,835 times)

AI Summary
The discussion centers around how to effectively manage cooking multiple portions of curry. While one user expresses concern about doubling ingredients, others argue that it is possible to successfully cook larger quantities if the right pan size and heat source are used. The consensus suggests that with proper equipment, cooking multiple portions simultaneously can be done without compromising the quality of the dish.

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Offline Ramirez

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  • Location: London
Multiple portions
« on: November 15, 2009, 09:07 AM »
How do you guys manage multiple portions of the same curry? From what I understand, doubling up ingredients to make multiple portions is a big no-no.

Presumably, you would do one after the other (how would you keep the first warm without it drying up?).

Advice would be appreciated.
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Offline emin-j

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Re: Multiple portions
« Reply #1 on: November 15, 2009, 12:03 PM »
Quote from: Ramirez on November 15, 2009, 09:07 AM
How do you guys manage multiple portions of the same curry? From what I understand, doubling up ingredients to make multiple portions is a big no-no.

Presumably, you would do one after the other (how would you keep the first warm without it drying up?).

Advice would be appreciated.

Hi Ramirez , I don't have any problems cooking 2 off the same by x 2 the recipe , if I cook multiple Curries I just put them in takeaway containers and reheat in microwave  when needed , also works with Rice.
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Offline CurryOnRegardless

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Re: Multiple portions
« Reply #2 on: November 15, 2009, 01:15 PM »
If possible use a smaller (8" dia) skillet for 1 portion and a larger (10" or even 12" dia) one for two portions, that way you keep the cooking times about the same, HTH.

CoR
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Offline Cory Ander

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Re: Multiple portions
« Reply #3 on: November 16, 2009, 02:18 PM »
Quote from: Ramirez on November 15, 2009, 09:07 AM
From what I understand, doubling up ingredients to make multiple portions is a big no-no

I personally don't think this is the case. 

As CoR says, provided your pan is big enough, and your heat source is big enough, there is no reason why you can't produce curries for 2 or 4 (or more), quite successfully, in my opinion.

The "secret", I think, is to ensure that you don't end up braising/stewing the ingredients (rather than frying them) by overloading a pan that's too small and/or by using a heat source that is too small
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