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Recent questions and answers in Aromatics

by cookwithfem (602k points) in Aromatics answered Jun 11 5 views
What is the best way to reheat a cooked aromatic base?
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by cookwithfem (602k points) in Aromatics answered Jun 11 4 views
Can you fix aromatics that were cooked too fast on high heat?
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by cookwithfem (602k points) in Aromatics answered Jun 11 4 views
Should garlic be peeled fresh or pre-peeled for maximum aroma?
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by cookwithfem (602k points) in Aromatics answered Jun 11 4 views
Can green chilies be used as a garnish after cooking?
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by cookwithfem (602k points) in Aromatics answered Jun 11 4 views
What happens when ginger is grated vs. julienned?
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by cookwithfem (602k points) in Aromatics answered Jun 11 6 views
What’s the difference in aroma from sliced vs. diced onions?
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by cookwithfem (602k points) in Aromatics answered Jun 11 5 views
Why should you avoid overcrowding the pan when cooking onions?
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by cookwithfem (602k points) in Aromatics answered Jun 11 3 views
Can blended onions brown the same way as chopped ones?
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by cookwithfem (602k points) in Aromatics answered Jun 11 4 views
What are some global equivalents of Indian aromatics?
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by cookwithfem (602k points) in Aromatics answered Jun 11 3 views
What happens when garlic is added after the spices?
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by cookwithfem (602k points) in Aromatics answered Jun 11 5 views
Can you sauté onions and chilies together?
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by cookwithfem (602k points) in Aromatics answered Jun 11 5 views
What is the texture difference between cooked garlic and raw garlic?
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by cookwithfem (602k points) in Aromatics answered Jun 11 4 views
Why are aromatics key in layering flavor early?
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by cookwithfem (602k points) in Aromatics answered Jun 11 3 views
Can you store caramelized onions in oil?
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by cookwithfem (602k points) in Aromatics answered Jun 11 4 views
What’s the ideal moisture level in a ginger-garlic paste?
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by cookwithfem (602k points) in Aromatics answered Jun 11 4 views
Can adding tomatoes too early affect onion caramelization?
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by cookwithfem (602k points) in Aromatics answered Jun 11 5 views
Why does burnt garlic ruin the taste of a dish?
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by cookwithfem (602k points) in Aromatics answered Jun 11 4 views
Can you use the same base of aromatics for different cuisines?
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by cookwithfem (602k points) in Aromatics answered Jun 11 5 views
How to mellow the sharpness of onions in raw dishes?
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by cookwithfem (602k points) in Aromatics answered Jun 11 5 views
What’s the benefit of using onion paste over chopped onions?
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Recent questions and answers in Aromatics
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