View full version: Trainee Chefs / Beginners Questions
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  1. Sous Vide Precooked Meat
  2. Base Sauce - should I remove the oil at the end of the process?
  3. Chicken in oil
  4. Pre cooked timelines
  5. Garlic ginger paste
  6. Few questions I need help with
  7. Ghee, seasoned oil and just regular oil
  8. What do you wish you'd known?
  9. Smaller portion for home?
  10. MOVED: On writing style ...
  11. Patak's Madras Kebab Paste
  12. Meat - Weight by Water
  13. Cooking with Tej Patta leaves
  14. How much is an inch of ginger?
  15. Removing Whole Spices - when?
  16. Thank you to everyone here
  17. BIR Myths..........Seeing the Wood for the Trees
  18. Stock pot size query
  19. BIR vs UAEIR vs USIR vs...
  20. 1st curry
  21. BIR in bulk
  22. Maggi liquid seasoning
  23. Turkey. Please help!
  24. Different way to use the forum.
  25. Question - home made paneer
  26. Saving recipies
  27. new Kebab House / Curry House
  28. What is the differences between tomato "paste", "puree" and "passata"?
  29. Takeaway Kebab Salad
  30. How to tikka paneer?
  31. Frequently Asked Questions
  32. It tastes like butterscotch!
  33. Chefs spoon
  34. Ghee or Coconut oil?
  35. Where Do I Start!
  36. Cooking in small quantities
  37. Dualit Burr Coffee Grinder
  38. Question regarding mix powder etc
  39. Xacuti's newbie numpty questions.....
  40. Indian recipes for 50
  41. MOVED: Chicken Chaat - Recipe request
  42. Starting out - Basic Curry Recipe.
  43. Cashew powder for almond powder? Pre cooking pork?
  44. Some beginner questions please!
  45. Adding depth to a korma recipe?
  46. Just a bit of direction and can I make madras powder?
  47. Name that curry and question about kashmiri curry sauce
  48. Dorset Naga Curry
  49. Need help with butter chicken sauce. Where am I going wrong?
  50. Soonf Masala! - or whatever the name is