"congokid" > wrote in message
...
> In article >, bugbear
> > writes
>
>>Most recipes seem to be using vastly more oil than I did,
>>and aiming for a less dark colour.
>>
>>So I guess my process was too dry, too hot, and
>>too long!
>
> When I tried caramelising onions as instructed by Madhur Jaffrey, the
> first few efforts went in the bin because in my hurry to get them to brown
> I accidentally burned them.
>
> I've found it to be a very long, slow process that requires almost
> constant attention, and the gas burner needs to be turned as low as it
> will go. Almost as long as reducing yoghurt based sauces. But worth the
> effort, just.
> --
A lot of Indian sweet dishes take ages to cook and require constant stirring
etc. to prevent burning. I buy them instead from an Indian shop, thankfully
about 20k away on the other side of town. Delicious but at about one
million calories per bite.........
Graham