/ck/ - Food & Cooking

https://1mal1japan.de/rezepte/japanisches-currypulver-selbst-herstellen/
run it through a nazi translator
this on is taken from the All Japan Curry Manufacturers Association at
http://www.curry.or.jp/cooking/original.html

it's the OG spice mix for japanese curry roux

Just put in a bag of curry

>>11240916
thx. just added that to the 2-3 kg of onions. just gonna simmer until the liquid is gone now.

>>11241266
don't mention it. i'm fixing to make a big batch of it myself, let me know how it turned out

>>11241375
its spicy enough but tastes a bit much like cinnamon. maybe my other spices where a bit old. thinking about throwing in another full tablespoon of tumeric. and some more coriander

>>11241568
alright, cool. thanks for the heads up

Looks good, OP.

>>11241874
meh its not that great. the cinnamon fucked it. i dont know why people want to use it in curry.

>>11241568
It's up to you and your preferences.

I usually make enough for about 4 servings, and this is pretty close to what I do, which is way more than I use, but it's just easier to mix:

1 TBS cayenne
1 TBS cumin
.75 TBS coriander
1 tsp cinnamon
1 tsp cardamon
1 tsp black / white pepper
1/4 tsp ground clove
1 star anise ground up

I buy all my spices whole whever possible, so the first thing I do is measure everything out and roast it in a dry pan until fragrant, then I grind up anything that needs to be ground, and use it as needed throughout the meal. Some goes into the oil to season the oil, then on the onions as they brown, then on the tomatoes when added, then on the proteins, and then a little more at the end for aroma and a good salt check for flavor and seasoning.

curry powder and sriracha

>>11242511
you're sure you just used a teaspoon, right?

you really shouldn't be able to taste the cinnamon as a distinct and overpowering flavour

>>11242625
yeag, like i said my spices may be old. then again i wouldnt say the flavor is overpowering, just really noticeable. cant say i am getting a real curry vibe from this.

Onion don't caramelize, they undergo Maillard reaction.

>>11242932
>>11242625
the recipe said half a teaspoon though

>>11243017
which i used.

>>11243023
k, just checkan

>>11242974
The two are not mutually exclusive.
Both processes happen at the same time. If you cook at a higher temperature (i.e. sauteing) then the malliard predominates. If you cook at a lower temperature for longer time then caramelization of sugars is predominant (i.e. the procedure for curry or French Onion Soup).

>>11243034
>Ohyou.png

>>11243017
Congrats. You just learned that recipes are guidelines and not exact. Nearly any ingredient varies greatly in flavor depending on brand, freshness, cultivar, etc. Always taste your ingredients and adjust accordingly.

>>11243044

>>11243044
>itt: that guy who leaves 2 star reviews because he fucked up a recipe but blames the author anyway