GotGarlic
Chef Extraordinaire
Okay. Um, is there a question here I'm missing?Just a question, GG, just a question... I too have also added cold and ... sometimes it has not broken but many times it has.
Okay. Um, is there a question here I'm missing?Just a question, GG, just a question... I too have also added cold and ... sometimes it has not broken but many times it has.
Looks like the OP has lost interest in this post, but I'd have to say either not enough fat or temp too high and it caused yogurt to curdle, or both. Could be the recipe too. It's weird that people will ask for help and then won't post the recipe, even when requested to more than once.
I don't do curries, but sauces in general need to be brought to a simmer, and reduced to the right consistency. They won't thicken until brought to a boil (simmer). That simmering process should reduce the water content of your sauce.
Also, are you using raw veggies? They are loaded with water. If I am using veggies in a sauce, I sweat them down first, to steam off some of the water.
That's all I got. I hope it helps.
CD
This is probably anathema, but a lot of times I use a tablespoon or two of cornstarch dissolved in water to thicken a sauce.