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  1. Tamarind uses
  2. Recipe for small base
  3. Frying powdered spices
  4. base gravy
  5. PLUM TOMATOES VS CHOPPED
  6. Kashmiri Base (If there is such a thing)
  7. JSP404
  8. more recipes please
  9. Veg Oil/Extra Virgin Olive Oil
  10. Flat Poppadoms...???
  11. Base sauce, so many to go at?
  12. chicken is cooked?
  13. how do i make mince keema like thay do in the resteraunts in bradford
  14. SPICES TO OIL?
  15. Desert spoon
  16. Potato's
  17. Use of Chillis / Blending
  18. Caramalised Onion Paste
  19. MSG
  20. How can we reproduce a Tandoori/Tika Paste?
  21. Tinned Chick Peas
  22. how do i stop my sheek kebabs falling apart
  23. creamed coconut
  24. where to get ingredients
  25. Which Lentils
  26. Curry powder
  27. FAO Admin/Razor
  28. help again please
  29. help
  30. blanched ginger..... yeah blanched and hard as a rock.
  31. Why are my curries so dark?
  32. Increasing Portion Sizes
  33. What is Coconut Powder?
  34. Curry leaves.....
  35. tamarind in a block
  36. posting pictures
  37. Melt in the mouth precooked Lamb please.
  38. Rice choice, plus a deal in Tesco
  39. How do BIR's keep their rice warm?
  40. How long does base 'keep' in the freezer?
  41. Coconut oil ?
  42. is it possible to freeze dough
  43. Aniseed
  44. Black Cumin
  45. Why do British Indian Restaurants (BIRs) use a Curry Base?
  46. Which Chilli powder.
  47. What food colouring should I use?
  48. Hoping for a recipe
  49. Does Anyone Have a Recipe for Pilau Spice Seasoning?
  50. Is there a difference between "Balti" and "BIR"?