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Firstly, frypans. What should I look for? At the moment We've got ceramic non-stick ones and Le creuset cast iron non-stick. From what I've been reading here and elsewhere the indications that a plain ally or stainless frypan would be better. Can anyone confirm this please?
Now very confused; Kris does not fry the garlic when making her base, it is boiled (along with the ginger and onions) -- what led you to the idea of frying it ? I use her base as a matter of course, and have never found it to be bitter.** Phil.
Interesting that you use that base sauce though Phil. Reading on here it seems that others have "improved" upon it or dispensed with it entirely and use base sauce recipes they've blagged from their local curry houses.