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Trainee Chefs / Beginners Questions
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They have accepted
A few Questions I need advice on
Using Fish
What is the 8 Spice Mix
Indian/asian bay leaves
A question on terminology : "to fry off"
cooking pot
Water leaking from curry?
Fish masala
lamb sholder spice rub
beef / lamb cuts and precooking
Malay/Singapore curry
Suggestions and links for my first curry please.
Pre cooked chicken
curry gravy
Surrey based Master-Classes (Cobham, Surrey)
Cayenne pepper
Can I cook raw meat in the gravy/base sauce
Why so much oil?
Butchery course
saffron in pilau rice
Who is Taz? Where is their base mix?
Beginner questions for a struggling newbie
Aluminium Pans
chana dhal/aloo preparation
Saag Bhaji (Dry Style)
shatkora chutney
Pre-cooking Potatoes
how do you go about preparing several curries at once?
a couple of questions
Where to find recipe?
I think I just burned my taz base due out of distraction
The odd 30 secs etc?
lumpy korma sauce
tomato sauce
Butternut squash as curry base?
ganthoda whole
Good curry for ~30 people - easy to cook etc.
Scrape back method and various other info required.
curry for thought
what other base sauce recipes are worth a try?
"wait until the oil starts to separate"
too much methi powder
Curry Powder
a couple of questions
Freezing meals made with a prefrozen gravy base
c2go base without pressure cooker
natco base curry !?
Mustard Seeds?
bombay aloo / bombay potatoes