Has anyone ever

[DJ...]

The pressure cooker is actually best for stews, stocks and curries. It retains the volatile aroma molecules when cooking, and much of what we perceive as flavour are volatile aroma molecules hitting the olfactory bulb behind your nose. We only detect 5 tastes on our tongue. The nose then detects the actual flavour.

Tip: If you're making a stock, always allow the pressure cooker to cool down before opening it...

 

[Lupus]

Beef for a curry just sounds odd to me, I've made a few curries in the slow cooker, though I tend to experiment with different spices.

 

[SlinkyMike]

The Denny cook-in sauces are actually pretty good. I also find that generally a roast beef cut is not the best for curry as it tends to be quite tough.

Never use off the shelf sauces! Go for a good tray of lamb knuckle and you will be very pleased

 

[DJ...]

Beef for a curry just sounds odd to me

Why?

Have you eaten a beef stew?

 

[mo_mia]

Why?

Have you eaten a beef stew?

It sounds odd because it isn't traditional. Doesn't mean you can't do it or it can't be good, but it does sound odd to many.

 

[DJ...]

The Denny cook-in sauces are actually pretty good. I also find that generally a roast beef cut is not the best for curry as it tends to be quite tough.

1 - never use a cook-in sauce. It really takes no effort at all to make your own sauce and tastes far better.
2 - if your meat is tough, you're not cooking it for long enough.

 

[DJ...]

It sounds odd because it isn't traditional.

As a Durbanite, it's pretty damn traditional. But yeah, if you're a cow-worshipper then I can see the point...

 

[haiku]

The curry didn't originate in Durban

 

[DJ...]

The curry didn't originate in Durban

Of course. Hence my cow-worhipping comment...