All about JAPANESE CURRY

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ACurryAdding roux into boiling water causes the surfaces of roux to become gelatinized while the inside remains sealed, which causes lumps. Heat is turned off rst to let the soup cool down slightly before adding roux to prevent that from happening. This allows the oily fats in the roux to melt before the surface becomes rapidly gelatinized, making it possible to melt the whole roux in a consistent and smooth manner.Why turning off the heat before adding roux when making curry with it?QQA&ACurry is thickened when the our is gelatinized by heat. The cause for the lack of thickness may be the viscosity of the our being cut down by enzimes or bacteria in the air.It would be helpful to close the lid of the cooking pot as soon as the curry is prepared. If any curry is left over, let it cool in the cooking pot, then transfer it into a container for storage in a refrigerator.The curry is not thick at all. Why is this?Q68c60℃～70℃20