View full version: Trainee Chefs / Beginners Questions
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  1. Adding powdered spice
  2. the mix powder
  3. things that puzzle me in recipe books and videos
  4. New Year Day Rehearsal
  5. aloo gobi cauliflower cooks to mush
  6. can't find patak's kashmir paste or tandoori
  7. Curry dish
  8. gram flour alternatives?
  9. ginger and garlic puree with seasoned oil?
  10. Undercover Curry
  11. Home made curry powder
  12. Cooking, Chilling then Reheating.
  13. Sumac?
  14. Use of Crushed Red Chillis
  15. 1st attempt
  16. Tomato Paste/Puree
  17. Base Gravy Question From a Newbie!
  18. Quick question about Spice Mix
  19. Reheating Frozen Pilau
  20. Frozen Base Gravys
  21. Versatility of Mix Powder
  22. Parboiling Potatoes
  23. Dorot's Frozen Garlic/Ginger Cubes
  24. Cooking frozen whole chilli peppers
  25. Hot Chilli Powder vs Mild/Medium Powder
  26. Chicken Rashun
  27. Seasoned oil
  28. Halloween curry ?
  29. Can I FreezeFresh Coriander?
  30. Precooked Chicken Question...
  31. Unpleasant mouthfeel
  32. How easy to butcher raw leg of lamb?
  33. Sodium bicarb vs yeast
  34. Two questons please
  35. Prawn Curry
  36. a nice saturday night curry
  37. Vag oil?
  38. How to stop oil going rancid.?
  39. Trolls and spiders!
  40. Garlic powder going off
  41. Prawn puree
  42. onion paste
  43. Left in or not?
  44. tamarin sauce
  45. chicken breast
  46. aloo jeera
  47. masala paste
  48. Problems - tomatoes or old spices?
  49. Am I cooking this incorrectly?
  50. Kashmiri Chillies?