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Recent questions and answers in Curries & Gravies
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cookwithfem
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Curries & Gravies
answered
Jun 12
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What is the science behind marinating chicken in buttermilk for dishes like fried chicken gravy?
dish & culinary
curries & gravies
buttermilk science
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cookwithfem
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Curries & Gravies
answered
Jun 12
4
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How can I make a rich and flavorful gravy using only vegetable stock as a base?
dish & culinary
curries & gravies
flavorful gravy
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cookwithfem
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602k
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Curries & Gravies
answered
Jun 12
4
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What is the role of asafoetida (hing) in a gravy, and why is it always fried in fat?
dish & culinary
curries & gravies
asafoetida role
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cookwithfem
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602k
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Curries & Gravies
answered
Jun 12
4
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How do I ensure ground meat (keema) doesn't clump together when cooked in a gravy?
dish & culinary
curries & gravies
ground meat
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by
cookwithfem
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602k
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in
Curries & Gravies
answered
Jun 12
5
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What is the difference in result between using red onions, yellow onions, and white onions for a curry base?
dish & culinary
curries & gravies
red onions
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by
cookwithfem
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602k
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in
Curries & Gravies
answered
Jun 12
4
views
How can I fix a broken or split Hollandaise or Bearnaise sauce?
dish & culinary
curries & gravies
fix hollandaise
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by
cookwithfem
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602k
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in
Curries & Gravies
answered
Jun 12
5
views
What is the technique for making a smooth, stable roux for a Western-style gravy?
dish & culinary
curries & gravies
stable roux
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cookwithfem
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602k
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in
Curries & Gravies
answered
Jun 12
4
views
How do you bloom saffron for a gravy to extract maximum color and aroma?
dish & culinary
curries & gravies
bloom saffron
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cookwithfem
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602k
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Curries & Gravies
answered
Jun 12
4
views
Why is my Japanese curry not as thick and glossy as the restaurant version?
dish & culinary
curries & gravies
japanese curry
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cookwithfem
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602k
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Curries & Gravies
answered
Jun 12
3
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What is the role of shrimp paste and fish sauce in Southeast Asian curries?
dish & culinary
curries & gravies
shrimp paste
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cookwithfem
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602k
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in
Curries & Gravies
answered
Jun 12
4
views
How do I achieve a perfectly balanced Thai green or red curry paste from scratch?
dish & culinary
curries & gravies
thai curry paste
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by
cookwithfem
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602k
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Curries & Gravies
answered
Jun 12
5
views
What is the best way to infuse the flavor of whole spices into a gravy without having to bite into them?
dish & culinary
curries & gravies
infuse flavor
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by
cookwithfem
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602k
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in
Curries & Gravies
answered
Jun 12
4
views
Why does my gravy have a 'powdery' or 'chalky' mouthfeel? Is it undercooked flour or spices?
dish & culinary
curries & gravies
powdery mouthfeel
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by
cookwithfem
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602k
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Curries & Gravies
answered
Jun 12
4
views
How do you deglaze a pan after browning meat or onions, and what does this add to the gravy?
dish & culinary
curries & gravies
deglaze pan
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by
cookwithfem
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602k
points)
in
Curries & Gravies
answered
Jun 12
5
views
What is the chemical reaction when turmeric is cooked in oil? Why is this step important?
dish & culinary
curries & gravies
turmeric cooked
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by
cookwithfem
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602k
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in
Curries & Gravies
answered
Jun 12
5
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How can I adjust a gravy recipe if I'm using lean meat versus meat with bones and fat?
dish & culinary
curries & gravies
adjust recipe
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602k
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Curries & Gravies
answered
Jun 12
4
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What is the difference between a South Indian 'kulambu' and a North Indian 'curry'?
dish & culinary
curries & gravies
kulambu vs curry
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by
cookwithfem
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602k
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Curries & Gravies
answered
Jun 12
4
views
How do I get a velvety texture in a gravy using melon seeds (magaz)?
dish & culinary
curries & gravies
velvety texture
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by
cookwithfem
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602k
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Curries & Gravies
answered
Jun 12
6
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What is the purpose of adding hot water versus cold water to a curry that needs thinning?
dish & culinary
curries & gravies
hot water
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by
cookwithfem
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602k
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in
Curries & Gravies
answered
Jun 12
4
views
How does pressure cooking a curry change its flavor and texture compared to slow simmering in a pot?
dish & culinary
curries & gravies
pressure cooking
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