/ck/ - Food & Cooking

Now I'm thinking I should definitely do the roux with the robust, high smoke point peanut oil and if I want that buttery flavour I add that in as a finishing step when this gets to the liquidy simmer stage

I'm gay by the way.

>>12476400
same

What, you're not using any fresh aromats? Not even onions?
I'd also suggest you forget roux. Easiest way to make a nice curry is to use a tin of coconut cream for your gravy. That's thick enough too.

>roux
>for curry
Do you like saying big words?

>>12476440
>What, you're not using any fresh aromats? Not even onions?
I knew I was forgetting something, thanks for this.
>>12476442
what exactly is wrong with this

Shit that looks good. Just potato and carrots simmered in garlic and curry sauce and maybe add coconut milk and add shredded chicken. I want to make This but no ingredients in hand. My dad loved the one I made last week. Also add a chopped serrano and simmer tomato chunks with mushroom for a savory take on it. good luck.

>>12476490
Update: Did not have onion, made do with onion powder. This is the best curry I have ever made so far, despite this shortcoming. May add some heat with a bit of serrano peppers. almost afraid to do anything else to it and quit while I'm ahead, but I'm thinking I'll make do with a pat of butter.
Rice is in the zojirushi

>>12476677
you also did not have garlic or ginger?
step your game up nigger fresh aromatics make the curry

>>12476677
As an Asian living in a country with a decent Indian population, this is an abomination

>>12476811
abominably good, that is.

You his retard actually used roux for a curry...........

>>12476442
>>12476843
>roux
https://www.seriouseats.com/2018/01/how-to-make-from-scratch-japanese-curry-thats.html

>>12476351
Clarified butter has a higher smoke point than peanut oil.

>>12476332
>water in roux
>corn starch in roux
>deglaze pan crust in roux
anon, do you know how roux works?
you put flour and other powdery thickening agents (curry powder for example) in fat and whisk while applying heat, that's it
if you put water (or wine or whatever else that's absorbed by the flour) in you're weakening the reducing power of the roux for no reason, and unless the water evaporates completely you won't be able to bring the fat to a high enough temperature to properly cook the flour, which would result in your roux having a noticeable flour taste
you don't put corn starch in roux because there's no need to cook it to make it work as a reducing agent, it's a thickening agent stronger than whatever rough by itself

seeing the goal you have in mind, I definitely recommend using clarified butter
either buy it or clarify it yourself, it's easy enough
>>12476677
that doesn't look very thick at all, use less broth or more roux next time

>>12476811
This. /ck/ couldn't make a proper curry if a gun was pointed at its head.

>>12477276
You thicken proper curry with cashew paste not fucking roux. Holy fuck. Everything ITT is retarded and not curry.

>>12477329
>proper curry
yeah and you don't make proper pizza with a quiche shape but you don't see many people sperging about Chicago style pizza not being pizza
Japanese curry is made with roux, that's it

>>12477461
>you don't see many people sperging about Chicago style pizza not being pizza
You must be new to /ck/.

>>12476442
>roux is a big word

>>12476677
https://www.seriouseats.com/recipes/2018/01/japanese-curry-kare.html
did you follow this, now be truthful or you won't get desert

>>12476400
>>12476416
>(You)
>literally samefag

>>12478563
>>12476853

>>12476332
>I'm paralyzed with indecision

>>12476332
>but more like Chinese take-out kind of curry
I don't think you'd want to use butter for that, although it's what I normally prefer but Chinese restaurants don't use it. Don't use whole wheat flour, it gives the sauce an odd texture because of the bits of bran.