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  1. They have accepted
  2. A few Questions I need advice on
  3. Using Fish
  4. What is the 8 Spice Mix
  5. Indian/asian bay leaves
  6. A question on terminology : "to fry off"
  7. cooking pot
  8. Water leaking from curry?
  9. Fish masala
  10. lamb sholder spice rub
  11. beef / lamb cuts and precooking
  12. Malay/Singapore curry
  13. Suggestions and links for my first curry please.
  14. Pre cooked chicken
  15. curry gravy
  16. Surrey based Master-Classes (Cobham, Surrey)
  17. Cayenne pepper
  18. Can I cook raw meat in the gravy/base sauce
  19. Why so much oil?
  20. Butchery course
  21. saffron in pilau rice
  22. Who is Taz? Where is their base mix?
  23. Beginner questions for a struggling newbie
  24. Aluminium Pans
  25. chana dhal/aloo preparation
  26. Saag Bhaji (Dry Style)
  27. shatkora chutney
  28. Pre-cooking Potatoes
  29. how do you go about preparing several curries at once?
  30. a couple of questions
  31. Where to find recipe?
  32. I think I just burned my taz base due out of distraction
  33. The odd 30 secs etc?
  34. lumpy korma sauce
  35. tomato sauce
  36. Butternut squash as curry base?
  37. ganthoda whole
  38. Good curry for ~30 people - easy to cook etc.
  39. Scrape back method and various other info required.
  40. curry for thought
  41. what other base sauce recipes are worth a try?
  42. "wait until the oil starts to separate"
  43. too much methi powder
  44. Curry Powder
  45. a couple of questions
  46. Freezing meals made with a prefrozen gravy base
  47. c2go base without pressure cooker
  48. natco base curry !?
  49. Mustard Seeds?
  50. bombay aloo / bombay potatoes