Japanese curry in slow cooker - how much meat? What's a good meat/curry ratio? Should I dissolve roux prior to adding?
I'm making Japanese curry for the first time (planning to do it in my slow cooker.) and need a little help. Probably just overthinking, I always get like this with new recipes haha.
The instructions on the box of roux (Vermont) say to use 500grams of meat for one box, a slow cooker recipe I found online suggest a similar amount of meat too (around 600gram).
This just doesn't seem like anywhere enough meat to me? I've never made Japanese curry before but when make other curries and stews, I usually use around 1-1.2kg of meat for about 6 severs (plus heaps of veggies too).
If I double the meat in this curry, do I have to double the curry roux as well? Worried about using too much.
Also I've seen some slow cooker recipes suggest dissolving the roux in a seperate pan first, and others say it's fine to just throw the cubes straight in the pot with the meat, vegetables, and some water. What method do you guys recommend?
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