I have a hanging cooking pot, never used one before, but I would like to try making Japanese curry with it. I'm just kinda nervous about scorching it, since it's probably very hard to control the heat when it's above direct flame. I us...
I have a hanging cooking pot, never used one before, but I would like to try making Japanese curry with it. I'm just kinda nervous about scorching it, since it's probably very hard to control the heat when it's above direct flame. I usually make it from scratch using this recipe, but I fear that it could be difficult to make it this way, as it needs some level of onion caramelization. Do you have any tips or pointers on how to make it with a good result? submitted by /u/Gilgamesh-KoH [link] [comments]
