You'll need to moderate "quotes" too George.

I would say you are probably up for a bit of your own trial and error as far as timing goes.  I did the Kushi in a stove top pan and found it was still a bit too firm for my liking. I'm not after the "fall-apart" for a curry but it needs to be just how you like it.  I'm going to try a batch in the PC.

Any instruction you get with regards to timing will be dependant on having the same size pieces, same cut of meat and temperature matching etc.

I usually use leg because it's easy to get and bone out myself. Shoulder is probably better though.  I like big pieces no smaller than a regular chicken egg.

My brother in law and his wife are vegetarian and they make and eat lots of home-made paneer.  I've done it once or twice using "standard" method with acidic separation and been not overly happy with the flavours produced, the lemon juice or vinegar methods can impart a sourness and chalkiness that I don't like.

The method that my BIL uses is with natural set yogurt.  I'd have to ask about quantities but he heats his full cream milk and then adds the yogurt to start the separation. Do not use Greek Yogurt, just normal natural set yogurt.

Strain off the curd and use the cheese cloth or muslin to drain and then press to set.  In eating his cheese I found it much more palatable than the acid set stuff.

Another method I've read about a long time ago, and I can't remember where, is the use of unflavoured Junket tablets.  Junket used to be a very popular desert dish back in the 1960's and 70's but you hardly ever hear about it anymore. Active ingredient is Rennet which is an enzyme used in many cheeses in commercial preparation.

I don't think that's what the OP was after as 1 hour is hardly "slow-cooked".  My PC has a slow cook mode that is programmed for 8 hours.  Put it together in the morning and come home to a cooked meal is what the OP was after.

Quote from: Garp on November 01, 2014, 09:11 AM
Looking good bud. Thanks for the feedback 

No worries, I really should have tidied up that bottom right corner of the plate (or put it in a foil tray), for the photo shoot.  I'll sack the photographer immediately.

I'll be sure to let you know what my findings are about Asafoetida as soon as I can get my hands on some pure stuff.  Another piece to the puzzle hopefully.  I love the way little snippets like that can lead to discovery and the "Eureka" moment.

Some interesting comments here. Next time I'll reserve the pre-cook liquids and do some experimentation with using them for different things.  I didn't add any liquids from the pre-cook into the dishes other than what was clinging to the meats, but I must say that the process made significant difference to the dishes overall.

JerryM, I've tried simpler methods of pre-cook and always been underwhelmed by them.

I will be very pleasantly surprised if this is "THE AROMA".  Might involve a bit of looking around down here.  I've only ever seen the powdered form.

Quote from: MushroomMike on October 31, 2014, 11:58 PM

PS. I take it you've not long been using the Kushi recipes. Do you think they get you closer to the goal than most?

Yes and yes. First time using the Kushi and certainly made a huge difference.  The pleasure I had from cooking and eating was a game changer for me. Anybody who hasn't done it yet needs to straight away.

OK, so I've just done my first batch of pre-cooks in the Kushi style and what a huge advancement it made to my search for perfection. If you haven't yet done it, you certainly should.  The dishes I made from the pre-cooked Lamb, Chicken and Vegetables were delicious and by far much better than other pre-cooks I've tried.

The question I pose is one that I suppose is self evident really. 
What does everybody do with the left over cooking liquid?

I hate waste but yesterday I didn't have the inclination to keep any of it but 3 times I reluctantly poured these rich juices down the sinkhole.  It strikes me as being very poor management and I'm thinking that surely these spiced soups must be useful in some way.

Any thoughts?

Hi,
You found the right place.  My cooking has improved in leaps and bounds recently since I've started following guidance from these wonderful people.  Enjoy the trip. It's worth it.