View full version: Trainee Chefs / Beginners Questions
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  1. Got my base on the boil... What next?
  2. Can anyone recommend where to get a chefs ladle and a karahi
  3. Korma
  4. Peshwari naan
  5. Ginger and lime chicken tikka
  6. cooking utensils
  7. Emergency Curry
  8. Cardamon Clarification
  9. What is the "Bhoona" (or "Bhuna", or "Bhunao") Technique used in Indian Cooking?
  10. Newbie in need of help
  11. whats a chefs spoon
  12. Growing coriander
  13. seasoned oil
  14. Glasgow ITR - originally started by Geoffbrick
  15. Curries with mince meat in the sauce
  16. Fantastic results!
  17. First Success - Dead Simple, Dead Quick, Dead Lovely
  18. Should I bother with the ebooks?
  19. Indian Styles for beginners.
  20. Base gravy - am I doing it all wrong?! (JB takeaway version)
  21. How do you make the perfect Punjabi Massala please?
  22. Goat meat
  23. 'Healthy' Base?
  24. Roasting Spices
  25. Help please: Cooking for 6
  26. Using the Glasgow Base Sauce
  27. BIR Jigsaw Route Map
  28. Help
  29. BASE Sauce, storage and useage?
  30. Chef's Spoon
  31. G and G/G paste
  32. Adding Ghost Chilli (leave the seeds in or take them out?
  33. What are the Essential BIR Spices and Ingredients?
  34. Homemade Naan Breads!
  35. Combining a Gravy with Patak Kashmiri Masala Paste
  36. Madras spice mix
  37. Oxtail Vindaloo
  38. Getting rid of the "sandy" texture!
  39. Wanted Marinade for uncooked chicken
  40. Curry night
  41. Kashmiri Chillies
  42. Spice mixes and duplication.
  43. Pathia mix can and how should it be stored.
  44. Gas Oven Tandoor Pan... good or bad? where can i get my hands on one?
  45. My experience of (BIR)
  46. Jaljushi?
  47. Taz's spice mix?
  48. Kris Dillons garam masala mix
  49. Curry2Go Ebook
  50. Fresh Methi