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Does anyone here know the molecular structure of 1/2 tspn of garam masala ?Or the maths equation to caramelise an onion ? I dont have a clue or care at all. But I like to spend time cooking and enjoying a curry
Does anyone here know the molecular structure of 1/2 tspn of garam masala ?Or the maths equation to caramelise an onion ?I dont have a clue or care at all. But I like to spend time cooking and enjoying a curry
what dilution of tomato purée ?** Phil.
Quote from: noble ox on June 05, 2020, 08:53 AMDoes anyone here know the molecular structure of 1/2 tspn of garam masala ?Or the maths equation to caramelise an onion ?I dont have a clue or care at all. But I like to spend time cooking and enjoying a curryNo, but even Syed said fresh Garam Masala is better than store bought. Fortunately, I made fresh.There is no secret. I spent all day in the kitchen. It is done. No missing 5%. No secret ingredient (although I did use the coriander root). This man has given it up to everybody and anybody who cares to follow instructions.Best curries I've ever cooked, without a doubt. Syed's base gravy, roasted powder, Chicken Tikka and the rest is easy.
I always wonder why dilute at all? Why not just use half the amount of puree, assuming a 1:1 dilution?
Well done, Livo. So two questions — what volume of chilli paste, what dilution of tomato purée ?** Phil.
Now all we need is a volunteer who will transcribe the recipes into written form in the appropriate categories in the “recipes” section of this forum (with the blessing of Britishian of course), so that if the videos ever disappear, or YouTube goes to a paywall model, we can still refer to them. An enthusiastic curator who will create an index post pointing to links of them all as a recipe set would also be a nice touch, if anyone should have the time and inclination.