View full version: Trainee Chefs / Beginners Questions
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  1. How Quickly Should I Cook My Curry?
  2. How do I Make a Curry Sauce from the Curry Base?
  3. Can I Store Curry Base in a Tin?
  4. Should I use the same curry base for all curries?
  5. What Colour Should a Curry Base be?
  6. Why are BIR Curries Today Different to Those of Yesteryear?
  7. How do I Blend a Curry Base?
  8. How do I get that BIR flavour?
  9. To Ghee or Not to Ghee - Should I Use Ghee in My Curry Base?
  10. Whats the best way to keep fresh spices and herbs ?
  11. How do I Use My Base to Make a Curry?
  12. Are bay leaves and laurel leaves the same?
  13. What can I use as a substitute for gram flour?
  14. How do I cook a BIR curry?
  15. Which off-the-shelf or garam masala recipe would you recommend?
  16. How do i reclaim oil
  17. How do I make garam masala?
  18. What is a "Chef's Pinch?"
  19. How do I dry roast spices?
  20. Why is my curry base bitter?
  21. Can I Double Quantities in Recipes?
  22. How much powdered ginger is equivalent to a cube of ginger
  23. What do I need to do to make a BIR korma?
  24. What's the best base for a vindaloo?
  25. How do I produce meat that "melts" in your mouth?
  26. Where can I buy a decent gas burner?
  27. Where can I find a lightly spiced base?
  28. How do I make my own garlic and ginger purees/pastes?
  29. Where can I buy online spices?
  30. Can I double up on base sauce recipes and freeze the surplus?
  31. What is "bunjara paste"?
  32. What is chili powder?
  33. How do I make a minimal amount of curry base?
  34. Can I freeze curries?
  35. What Quantities of Ingredients Should I Use for a Single Serving of Curry?
  36. What is a good curry base to start with?
  37. What is the volume of ladle?
  38. What do BIRs use vegetable ghee for?
  39. What is green ginger?
  40. How much curry base should I use in a jalfrezi?
  41. How do you make garlic and ginger purees/pastes?
  42. What is the "meat" used by BIRs?
  43. How do I get the oil to rise to the surface of a curry base?
  44. How do you store "reclaimed oil"?
  45. Which fresh chillies should I use?
  46. What is "Basaar Mix"
  47. Which online store is best for spice mixes, pastes, etc?
  48. How do you store Ghee?
  49. How do you "blend" a curry base?
  50. How do I make "fat free" curries?