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Hi Paast, stock is used in British Indian Restaurant cooking (which is what this forum is mostly about)Not having a go at you, just pointing out the relevance of my post? cheersMark
You all might be interested in trying some other types of indian food.By the way, my name is Payal.
We have fairly conclusive proof that some BIR's use chicken stock in the base sauce
Not wanting to a be a spoil-sport Payal but could you perhaps outline for us just what IS worth us eating on this planet without causing serious disfigurement or to glow in the dark!!??. Your postings only seem to point out the negative side of what most of us on this site consider a subject of enjoyment and worth pursuing. I seem to feel if I took your advice on what was good and bad for us I would perhaps stop eating for good !!I would still prefer you to give more positive input such as help with traditional recipes for Indian food which you have a lot of experience and sound excellent and I am sure would be great knowledge to share at. More of that would be spot on!RegardsRay
I think it is strictly in the technique of cooking that can alter taste so much - not so much the ingredients even! For example, onions cooked in various stages have very different tastes, textures and colors.