In the 1982 second printing of Madhjur Jaffrey's "Indian Cooking":
On page 28 she addresses the length of time it takes to brown onions and how people give up because patience is required.
On page 51 (Rogan Josh), "Put the onions (minced) and garlic (minced) in to the same put and turn the heat down to medium. Stir and fry the onion-garlic mixture for about 10 mintues until it has browned." Clearly not 5 minutes as claimed.
If you actually read the BOOK and not the RECIPE, she explains that Indian techniques take a very long time by Western standards.
I think the problem is people thinking a recipe tells you everything. It doesn't. You need to read the book part of the cookbook as well to understand the context that the chef is expecting you to inhabit.
Read Alma Lach's the Art of French Cooking, or Marcela Hazans Italian cookbook. Both of those books have very lengthy sections on techniques, which often differ from what you see on the Food Network or shows sped up to fit in 7 minute recipe segments.
On page 28 she addresses the length of time it takes to brown onions and how people give up because patience is required.
On page 51 (Rogan Josh), "Put the onions (minced) and garlic (minced) in to the same put and turn the heat down to medium. Stir and fry the onion-garlic mixture for about 10 mintues until it has browned." Clearly not 5 minutes as claimed.
If you actually read the BOOK and not the RECIPE, she explains that Indian techniques take a very long time by Western standards.
I think the problem is people thinking a recipe tells you everything. It doesn't. You need to read the book part of the cookbook as well to understand the context that the chef is expecting you to inhabit.
Read Alma Lach's the Art of French Cooking, or Marcela Hazans Italian cookbook. Both of those books have very lengthy sections on techniques, which often differ from what you see on the Food Network or shows sped up to fit in 7 minute recipe segments.