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I've recently discovered the joy of pressure cooker curry. At a high pressure you get the maillard reaction for browned flavors, and you can cook with meat (preferably bone-in) which infuses its juices with the curry. Just add starches after pressure cooking or else you'll wind up with gross cream-of-potato-curry.
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# ¿ Oct 18, 2016 18:26 |
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# ¿ May 3, 2024 02:27 |