HomeJapanese FoodWanted to make curry for the first time add my local grocery only had S&B curry sauce and not the roux. How does the sauce pouch compare to the roux?
The roux has room for customization. That’s what most Japanese housemakers do, in fact, use a market roux and “kick it up” with their own “secrets”, which can include such things as soy sauce, vinegar, worcestershire sauce, hot sauce, chili peppers, ketchup, various spices, different vegetables than the usual onion/carrot/potato trinity, etc– almost anything the home cook can imagine. Obviously, the pouch sauce can’t do that, at least not to the extent a roux can.
On the other hand, you’re alone at home, you want a quick and tasty meal, and you have some rice in the fridge (and maybe some leftover meat) and a pouch of instant curry. It’s tasty, it’s fast, and it’s easy. Warm up the leftover meat and stir in the heated sauce, microwave that rice, and a quick, tasty, filling and even somewhat nutritious meal stands before you. As a 65 year old single, I find the pouches more useful as I usually don’t need to make eight to ten servings when I’m only going to eat the one.
I’d say keep a few on hand, especially if you’re not feeding a family but just yourself. They’re basic, but they’re *tasty* basic.
I prefer the roux, but the pouch is still pretty good and easier if you’re making small servings. Flavor wise, they’re pretty similar, but the roux is easier to customize.
You can get the Curry powder from McCormick & add to taste. You’ll need to add 2 cups of chix broth for the full flavor, but it works better, in my opinion.
It’s basically a ready meal. I have them sometimes too but they are seriously inferior to making your own with the roux. Good as a quick meal though 🙂
6 comments
I love it. Make it all the time
The roux has room for customization. That’s what most Japanese housemakers do, in fact, use a market roux and “kick it up” with their own “secrets”, which can include such things as soy sauce, vinegar, worcestershire sauce, hot sauce, chili peppers, ketchup, various spices, different vegetables than the usual onion/carrot/potato trinity, etc– almost anything the home cook can imagine. Obviously, the pouch sauce can’t do that, at least not to the extent a roux can.
On the other hand, you’re alone at home, you want a quick and tasty meal, and you have some rice in the fridge (and maybe some leftover meat) and a pouch of instant curry. It’s tasty, it’s fast, and it’s easy. Warm up the leftover meat and stir in the heated sauce, microwave that rice, and a quick, tasty, filling and even somewhat nutritious meal stands before you. As a 65 year old single, I find the pouches more useful as I usually don’t need to make eight to ten servings when I’m only going to eat the one.
I’d say keep a few on hand, especially if you’re not feeding a family but just yourself. They’re basic, but they’re *tasty* basic.
I prefer the roux, but the pouch is still pretty good and easier if you’re making small servings. Flavor wise, they’re pretty similar, but the roux is easier to customize.
You can get the Curry powder from McCormick & add to taste. You’ll need to add 2 cups of chix broth for the full flavor, but it works better, in my opinion.
It’s basically a ready meal. I have them sometimes too but they are seriously inferior to making your own with the roux. Good as a quick meal though 🙂
I didn’t like it