Timeline for Cooking through thick liquids
Current License: CC BY-SA 3.0
4 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Apr 6, 2016 at 1:10 | comment | added | Shalryn | Even aside from the starches, consider that lentils and other dried legumes absorb several times their volume of water. Putting them into a curry without first soaking them will cause them to absorb the moisture out of your sauce. More water is definitely a good call. I generally soak lentils and peas for two hours before using them, regardless of what the recipe says; they are mild enough to take on the tastes of the dish during the recipe-cooking. | |
| Apr 5, 2016 at 9:03 | comment | added | Daniel Rosehill | Thanks for the excellent explanation, @GdD - knowing the science helps explain what's been going on. I tried a curry without the tubers in the sauce base last night and the result was much better. Guess sometimes there just aren't any shortcuts. | |
| Apr 4, 2016 at 16:30 | comment | added | Willem van Rumpt | Heh, missed that part. Indeed, definitely do not put starches in the base. Initially, you're building up a sauce, not a meal. | |
| Apr 4, 2016 at 16:22 | history | answered | GdD | CC BY-SA 3.0 |