Curry Recipes Online
»
Beginners Guide
» Trainee Chefs / Beginners Questions
View full version:
Trainee Chefs / Beginners Questions
«
1
2
3
4
5
6
7
8
9
»
How Quickly Should I Cook My Curry?
How do I Make a Curry Sauce from the Curry Base?
Can I Store Curry Base in a Tin?
Should I use the same curry base for all curries?
What Colour Should a Curry Base be?
Why are BIR Curries Today Different to Those of Yesteryear?
How do I Blend a Curry Base?
How do I get that BIR flavour?
To Ghee or Not to Ghee - Should I Use Ghee in My Curry Base?
Whats the best way to keep fresh spices and herbs ?
How do I Use My Base to Make a Curry?
Are bay leaves and laurel leaves the same?
What can I use as a substitute for gram flour?
How do I cook a BIR curry?
Which off-the-shelf or garam masala recipe would you recommend?
How do i reclaim oil
How do I make garam masala?
What is a "Chef's Pinch?"
How do I dry roast spices?
Why is my curry base bitter?
Can I Double Quantities in Recipes?
How much powdered ginger is equivalent to a cube of ginger
What do I need to do to make a BIR korma?
What's the best base for a vindaloo?
How do I produce meat that "melts" in your mouth?
Where can I buy a decent gas burner?
Where can I find a lightly spiced base?
How do I make my own garlic and ginger purees/pastes?
Where can I buy online spices?
Can I double up on base sauce recipes and freeze the surplus?
What is "bunjara paste"?
What is chili powder?
How do I make a minimal amount of curry base?
Can I freeze curries?
What Quantities of Ingredients Should I Use for a Single Serving of Curry?
What is a good curry base to start with?
What is the volume of ladle?
What do BIRs use vegetable ghee for?
What is green ginger?
How much curry base should I use in a jalfrezi?
How do you make garlic and ginger purees/pastes?
What is the "meat" used by BIRs?
How do I get the oil to rise to the surface of a curry base?
How do you store "reclaimed oil"?
Which fresh chillies should I use?
What is "Basaar Mix"
Which online store is best for spice mixes, pastes, etc?
How do you store Ghee?
How do you "blend" a curry base?
How do I make "fat free" curries?