If you’re wondering why is my curry goat oily, then you’ve come to the right place! This blog post will explore this question in depth and provide you with the answer.
Curry goat is a popular dish in many countries around the world, and it’s easy to see why! It’s delicious, nutritious, and very easy to make.
The dish is typically made with goat meat, onions, garlic, tomatoes, and spices.
The meat is cooked in a sauce made with coconut milk and curry powder.
-It’s been cooked for a long time
I have a theory that the longer you cook your curry goat the better it tastes.
I know for a fact that when I have guests over and I am cooking curry goat I always get asked the question, why is my curry goat oily? I mean it’s not as if I am trying to hide the fact that I am cooking with oil.
I am not trying to deceive anyone.
I am not trying to save any money by using less oil.
I am not trying to make my curry goat healthier by using less oil.
I am simply trying to make my curry goat taste better.
I know that the more oil you use in your curry goat the better it tastes.
I know that the longer you cook your curry goat the better it tastes.
I know that the more spices you use in your curry goat the better it tastes.
I know that the more salt you use in your curry goat the better it tastes.
I know that the more pepper you use in your curry goat the better it tastes.
I know that the more sugar you use in your curry goat the better it tastes.
I know that the more garlic you use in your curry goat the better it tastes.
I know that the more ginger you use in your curry goat the better it tastes.
I know that the more onions you use in your curry goat the better it tastes.
I know that the more tomatoes you use in your curry goat the better it tastes.
-It’s High-Temperature Cooking
In my family, there are two kinds of gravy that we can’t do without: the kind that comes from roasting a chicken, and the kind that comes from cooking curry goat.
Both are delicious, but the latter is especially coveted because it’s so hard to get right.
You see, there’s this thing about goat meat.
It has a lot more connective tissue than, say, chicken or beef.
Connective tissue breaks down into collagen, which then breaks down into gelatin.
The more gelatin, the better the “mouth feel” of the sauce.
But too much gelatin makes the sauce gelatinous, which is undesirable.
So, a good cook will slowly simmer the goat meat in order to break down as much gelatin as possible.
But here’s the thing: the more you simmer it, the more oil is released from the meat.
And so, a vat of curry goat will always be oily.
But it’s also very delicious.
-The Oil is from the Meat
The Oil is from the Meat
Some curries can be oily because of the way they are cooked.
If you’re cooking a curry with coconut milk, for example, the oil from the coconut can sometimes separate and float to the top.
This is especially common if the coconut milk is not mixed well or if it has been sitting for a long time.
You can also get more oil in your curry if you’re using a lot of spices.
Some spices, like curry powder, can be quite oily and can contribute to making the dish more oily.
The amount of oil in your curry can also depend on the type of meat you use.
If you’re using a fattier cut of meat, like lamb or beef, there can be more oil in the curry than if you’re using a leaner cut of meat, like chicken or fish.
-It’s a Combination of High-Temperature Cooking and the Type of Oil
If the curry goat is oily, it’s likely because of the high-temperature cooking.
The type of oil you use can also make a difference.
Some oils are more prone to oxidation than others, and this can lead to a change in the flavor and texture of the curry goat.
Oils like canola, sunflower, and olive oil are all good options for cooking because they are low in saturated fat and high in monounsaturated fat.
They also have a high smoke point, which means they can be used for high-temperature cooking.
-You’re Just noticing it More Now
Curry goat is a dish that’s made by simmering goat meat in a spicy curry sauce.
The curry sauce usually has a coconut milk base and is typically seasoned with a variety of spices, such as turmeric, cumin, and ginger.
The dish is often served with rice or bread and is a popular dish in many cultures.
One of the main characteristics of curry goat is the oily appearance of the dish.
This is due to the fact that coconut milk is high in fat and the oil from the milk will separate from the solids as the milk cooks.
The oil from the coconut milk will coat the rice and goat meat and give the dish its signature oily appearance.
The reason your curry goat is oily is a combination of it being cooked for a long time and high-temperature cooking.
The oil comes from the meat itself and you can’t escape it.