To marinade or not to marinade ?

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Milkfloat

An Peanut
Location
Midlands
I find a pressure cooker really helps to soften the meat and infuse the flavours. I am a big fan.
 
The trouble with this recipe, like most slow cooker recipes, is that you won't get the Maillard reactions you get by subjecting the meat to a high enough temperature to brown it - which adds both flavour and umami. It also reads a bit more like a westernised tagine than a curry.

Using a local recipe has the advantage of tapping into thousands of years of culinary experience. I wouldn't advise someone wanting a boeuf bourgignon to follow an Asian recipe, so why use a European menu for an Indian dish?

Umm, I was taught to make curry this way by a Pakistani friend who hailed from Karachi at uni some 25 years ago...
 
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