Cooking pot - what excactly do they mean

On Tue, 15 Feb 2011 00:01:21 -0000, "Emrys Davies"
wrote:


It doesn't matter as long as it's not too small. Do you have a Dutch
oven or a deep skillet? You need something with a cover that can hold
2 lbs of chicken and a liter of water. The only thing you need to
brown is the onions, but I'd caramelize them instead and you don't
have to brown the chicken, so crowding isn't a problem.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Feb 14, 4:01?pm, "Emrys Davies" wrote:

That recipe is insane.

First, a tablespoon of salt is way too much salt for a curry dish. A
teaspoon would be sufficient.

Second, a liter of any liquid is way too much for a curry dish. A cup
would make more sense.

But the most insane part is that you are commanded to make all the
liquid evaporate after 40 minutes of cooking, immediately prior to
adding a liter of water.
 
"spamtrap1888" wrote in message
news:9b57facc-63ba-4223-989a-9b33a454a743@y36g2000pra.googlegroups.com...

I always go very sparingly with salt, regardless. I will, as you suggest,
cut right down on the water and will add more if required. The 'let liquid
evaporate' is odd and I will probably ignore that.
 
On 14/02/2011 7:01 PM, Emrys Davies wrote:



A cooking pot. Preferably one big enough to hold the ingredients. As
opposed to a frying pan.
I think they left it open to any of a number of pots so that you won't
have to run out and get a special pot.
 
On 2/14/2011 2:01 PM, Emrys Davies wrote:

My feeling is that it many times, it doesn't matter - I've made oyster
stew in a fry pan and it works just dandy. With your recipe, you should
use a large sauce pan or dutch oven simply because the curry won't fit
in a fry pan.
 
On Tue, 15 Feb 2011 00:41:13 -0000, "Emrys Davies"
wrote:


I don't see any reason why that one wouldn't work... go for it and let
us know how everything turned out. :)

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 14 Feb 2011 15:09:05 -1000, dsi1 wrote:


I have a deep 4 quart skillet that would be perfect for that amount.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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