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how do I stop skin forming on curry?

(10 Posts)
Nevlet Tue 01-Mar-16 20:13:38

Title says it all... How do I stop the skin layer forming on my curry whilst I am cooking it?! Its driving me mad!

AnthonyPandy Tue 01-Mar-16 20:15:25

Do you mean dhal?

Nevlet Tue 01-Mar-16 20:16:02

No its a korma!

Ktay Tue 01-Mar-16 20:36:20

Are you stirring it frequently?

slebmum1 Wed 02-Mar-16 13:39:35

Are you using fatty meat like lamb?

firesidechat Thu 03-Mar-16 09:21:15

If the food is hot enough (simmering) it shouldn't form a skin. How are you cooking it?

RoganJosh Thu 03-Mar-16 09:22:56

Do you mean a solid skin or a fatty layer? It shouldn't form a skin while you're cooking it.

OurBlanche Thu 03-Mar-16 09:24:58

Have you seen telly chefs cut out a circle of greaseproof paper and lay it on top of food in a pan?

It's called a cartouche and should do the trick. It is usually used when a sauce is cooling, but if you are cooking curry low and slow it will do the same job.

RoganJosh Thu 03-Mar-16 09:26:05

But wouldn't you just stir it through sporadically and then it disappears? Or is it more when you're serving up?

JamNan Thu 03-Mar-16 13:37:09

Are you using flour or a thickening agent?

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