Timeline for Chicken curry in a slow cooker turns out watery
Current License: CC BY-SA 3.0
11 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Aug 19, 2023 at 18:34 | answer | added | Sharon Young | timeline score: -3 | |
| Jul 10, 2018 at 9:13 | answer | added | Robin Betts | timeline score: 0 | |
| Jul 10, 2018 at 7:09 | answer | added | user68078 | timeline score: 1 | |
| Feb 23, 2015 at 17:57 | comment | added | Racheet | For a curry I'd use gram flour rather than corn starch. | |
| Feb 4, 2015 at 19:22 | answer | added | Barb | timeline score: 1 | |
| Jan 30, 2015 at 16:19 | comment | added | Zibbobz | Though not a perfect solution, you could always try adding a fine-grain thickener afterwards if you need to bring the thickness up quick. Corn Starch is good for this. Though this is only if you're going for a curry that is wet, and not trying to make a dry curry. | |
| Jan 30, 2015 at 11:35 | history | tweeted | twitter.com/#!/StackCooking/status/561125582768177153 | ||
| Jan 30, 2015 at 8:19 | vote | accept | Carl H | ||
| Jan 29, 2015 at 21:14 | answer | added | Jolenealaska♦ | timeline score: 11 | |
| Jan 29, 2015 at 20:56 | review | First posts | |||
| Jan 29, 2015 at 23:06 | |||||
| Jan 29, 2015 at 20:53 | history | asked | Carl H | CC BY-SA 3.0 |