View full version: Trainee Chefs / Beginners Questions
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  1. How should I use my frozen curry base?
  2. How do I get my tikka marinade to penetrate the meat?
  3. Why is my chicken too dry?
  4. What is "restaurant masala"?
  5. How can I prolong the life of my fresh Coriander?
  6. How do I get the oil to rise to the top?
  7. What is tomato puree?
  8. Which Oil (or Ghee) Should I Use?
  9. What are members favourite recipes on the forum?
  10. How much spice should I use in a madras?
  11. What spices should be used in a curry base?
  12. Can the base be reheated several times?
  13. How Long Can I Store Fresh Chillies?
  14. Do I Need the Oil to Separate? If so, Why?
  15. How hot do i have to get my spices?
  16. What are Curry Leaves and Where are they Used?
  17. What Do Stars and People's "Status" Mean?
  18. Where Can I Buy On-Line Spices?
  19. How Do I Avoid Burning the Spices?
  20. How is Ghee Best Stored?
  21. Why is My Curry Bitter?
  22. Why can't I Reproduce that Curry with the Brilliant "Taste?!"
  23. How should you freeze and reheat finished curries?
  24. Why are some herbs and spices added nearer the end of cooking?
  25. Can you "Mix and Match" Curry Bases and Main Recipes?
  26. Should I Use Freshly Ground Spices?
  27. Should I Use Artificial Food Colourings?
  28. How do I Add Images to Posts?
  29. What is a "Curry Base"?
  30. What is "Cracking" and "Fusion"?
  31. How big is a ladle and can I reheat Chicken?
  32. What does the "?" in front of ingredients mean?
  33. How Do I Season a Wok/Karahi?
  34. What is a Tandoor?
  35. Which curry powder do I use in a "spice mix" and when do I add fresh chillies?
  36. Where can I find recipes from "100 Best Balti Curries"?
  37. Where can I find Khris Dhillon's ("The Curry Secret") Recipes?
  38. Where can I find Bruce Edward's recipes?
  39. Where can I find the recipe for the Kushi spice mix?
  40. Where can I find a simple curry base suitable for chicken korma?
  41. How do I cook rice?
  42. What can I use instead of gram flour?
  43. Can I use a pressure cooker for cooking curries?
  44. Should I pre-cook onions?
  45. Where Can I Find CTM & Madras Recipes?
  46. What is a good recipe for Garam Masala?
  47. What is a "Balti"?
  48. Should I use aniseed or star anise?
  49. Where can I find the recipe for Aromatic Salt?
  50. Where can I buy spices online?