Hi everyone

I’m making a recipe and it says to use 1 box of the roux. Using a whole box seems like alot. Does it mean the whole box or 1 square

What other way can I make vegetarian japanese curry? With or without the roux

  • Meron35@lemmy.world
    9·
    7 days ago

    Some Japanese people swear by adding some chocolate to curry.

    After trying it, they’re not wrong.

    • MinnesotaGoddam@lemmy.world
      2·
      6 days ago

      Chocolate is one of my seven secret herbs and spices in my chili. It really bams up the bitter flavor in a nice way, without giving an over-weaseled texture to he dish.

      Bam!

      • MinnesotaGoddam@lemmy.world
        1·
        6 days ago

        Hey that was my comment gimme back my comment.

        Um try… Fuck I don’t want to give away all my secret ingredients and I don’t want to get out of bed.

        I think we’re all fancy enough here to make our own chili paste out of peppers instead of using default McCormick bullshit chili powder. My default 5 gallon pot uses around 4 new Mexicos (fruity), 3 anchos (earthy), 2 Californias (I forget it’s late)and 4 or 5 arbols (heat). Boil some water in the kettle, put it in a pot and steep for 15. Put on some gloves, pull the stems and as many seeds as you’d like and then puree a blender. In short :Figure out whatever ratio of peppers you like (your nose is your best guide. Put your final blend together before you soak and smell em. That’s what you will get) , then figure out how much you add to how much chili you’re making. Measure, document, measure, document, &c. so’s the next time you don’t waste as much. If you didn’t make enough chili paste, go ahead and add a little chili powder it won’t overpower what you made, but like homemade is better.

        Some people may argue about beans. Fuck em. They can enjoy your bean stew while we have your chili.

    • BarneyPiccolo@lemmy.today
      6·
      7 days ago

      Like a chunk of a candy bar, or unsweetened cocoa powder? Because the powder is pretty cool for other things, too. I put a couple heaping tablespoons in my Chili. It gives it a richer, molé vibe.