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I cooked new stuff! :P
Nov. 22nd, 2008 12:27 pmI made curry last night! Specifically Japanese style curry rice. Used the following recipe:
http://closetcooking.blogspot.com/2008/03/japanese-curry.html
I was late getting in, so I didn't eat until really late. The most time consuming part was braising the beef, which took about an hour and a half. The results were worth it, although if you're using nicer cut meat or something like chicken, it would shorten the time by a noticeable amount. Because the nature of the dish is not unlike stew, I went with stewing beef and the result were nice, tender chunks. Was worried they'd be stringy, like I've seen in some stews.
Made some changes to the recipe. I kinda halved it. Used 1/2 pound of beef and half of the curry box, but upped the veggie content. I may have used TOO much veggies as it was originally on the runny side. The leftovers seem to have thickened overnight in the fridge. Didn't use the apple because I forgot to buy one. I also used Glico brand roux in the mild flavour, because I'm cheap and was worried about how hot it would get.
The results are quite good, though. It makes a whackload of food and because it's a stew in everything but name, it's extremely filling. Because I used the mild roux, the spices are nothing to brag about, but there's more of a kick then there would be with normal stew. The one thing that turns me off abut stew is how greasy it can get and the spice in the curry really takes that edge off.
I think there's about four more servings in the fridge, but it's hard to "eyeball" it. Can't complain, though, because it makes a wackload of food that's easy to keep and can be reused easily enough - I'm going to try the curry gyoza if I have any curry left by late next week. In the long run, it would be cheaper to make the roux at home because you need to visit a specialty store for the stuff, although it would be a higher investment going in the "From Scratch" because I don't have all of the spices or the flour. For now, this works.
http://closetcooking.blogspot.com/2008/03/japanese-curry.html
I was late getting in, so I didn't eat until really late. The most time consuming part was braising the beef, which took about an hour and a half. The results were worth it, although if you're using nicer cut meat or something like chicken, it would shorten the time by a noticeable amount. Because the nature of the dish is not unlike stew, I went with stewing beef and the result were nice, tender chunks. Was worried they'd be stringy, like I've seen in some stews.
Made some changes to the recipe. I kinda halved it. Used 1/2 pound of beef and half of the curry box, but upped the veggie content. I may have used TOO much veggies as it was originally on the runny side. The leftovers seem to have thickened overnight in the fridge. Didn't use the apple because I forgot to buy one. I also used Glico brand roux in the mild flavour, because I'm cheap and was worried about how hot it would get.
The results are quite good, though. It makes a whackload of food and because it's a stew in everything but name, it's extremely filling. Because I used the mild roux, the spices are nothing to brag about, but there's more of a kick then there would be with normal stew. The one thing that turns me off abut stew is how greasy it can get and the spice in the curry really takes that edge off.
I think there's about four more servings in the fridge, but it's hard to "eyeball" it. Can't complain, though, because it makes a wackload of food that's easy to keep and can be reused easily enough - I'm going to try the curry gyoza if I have any curry left by late next week. In the long run, it would be cheaper to make the roux at home because you need to visit a specialty store for the stuff, although it would be a higher investment going in the "From Scratch" because I don't have all of the spices or the flour. For now, this works.
