Post #1598543
2026-04-06 09:38 UTC
@EllenInEdmonton @Giselle Seconding this ^^. Slow cookers have a tendancy to wash out flavour rather than concentrate it (no liquid reduction, unlike stove top cookery). There is also no browning (Malliard reaction: https://en.wikipedia.org/wiki/Maillard_reaction) which often contributes richness & umami. I find slow cooked onions in particular have an unpleaseant metallic tanginess unless pre-browned.
Do enjoy the curry, and ask why a lot as you watch / get involved in the process!
Replies (1)
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@Giselle@mastodon.me.uk 2026-04-06 12:16
@phlash @EllenInEdmonton Thank you! I hope to carry out the practical parts of the cooking process myself (for the muscle memory), otherwise it won't sink in as well. And make enough notes to look back on. Photos are a really great idea there too. 🥘