Recent questions in CookWithFem Video & Recipe Specifics

by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 4 views

In your video on kitchen basics, you stress the importance of a 'hot pan, cold oil' for stir-frying. Can you explain the science behind why this prevents sticking?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 5 views

Can I use silken tofu as a substitute for paneer in your Palak Paneer recipe for a vegan version? How should I prepare the tofu?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 5 views

In the Mysore Bonda video, my bondas absorbed too much oil. What are the likely causes related to batter consistency or oil temperature?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 4 views

How do you temper chocolate for your dessert recipes without a thermometer, using the techniques shown in your videos?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 4 views

Your Kadai Paneer recipe uses freshly ground spices. What is the most critical spice in the 'Kadai masala' blend?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 3 views

For your Misal Pav recipe, how do you layer the flavors so that the 'tari' (spicy oil) is distinct from the main lentil base?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 4 views

I accidentally added too much salt to one of your curries. Besides adding potatoes, what are some effective ways to fix it, as shown in your tips video?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 4 views

What's the best way to store the green masala paste from your Goan fish curry video, and for how long does it stay fresh?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 5 views

In your Appam recipe, the center is soft but the edges aren't crispy and lacey. Is this a batter consistency or pan temperature issue?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 5 views

Can I make your Gajar ka Halwa with purple carrots, and how would that affect the flavor and cooking process?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 3 views

Your tamarind chutney has a perfect balance of sweet and sour. What is the ratio of tamarind to jaggery you recommend as a starting point?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 4 views

I halved your cake recipe, but it came out dry. Should I have also adjusted the baking temperature or just the time?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 4 views

In your Baingan Bharta recipe, what is the best method to roast the eggplant on a standard electric stove to get a smoky flavor?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 4 views

The nuts in my Shahi Paneer gravy didn't blend into a smooth paste, leaving a gritty texture. Should they be soaked longer or blended differently?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 5 views

Can I prepare the base gravy for your butter chicken recipe in a large batch and freeze it? If so, what is the best way to store and reheat it?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 4 views

In your Pani Puri video, what's the key to rolling the puris to the right thickness so they puff up perfectly when fried?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 4 views

Your Rasmalai turned out spongy but didn't absorb the milk syrup properly. Is the issue with the 'chenna' or the consistency of the milk?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 3 views

What is the role of chickpea flour (besan) as a binding agent in your Seekh Kebab recipe, and what's a good gluten-free alternative?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 6 views

In the Chole Bhature video, you add tea bags while boiling the chickpeas. What chemical compound in the tea contributes to the color and flavor?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 4 views

I don't have desiccated coconut for your coconut ladoo recipe. Can I use freshly grated coconut, and how would I need to adjust the cooking process?

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Recent questions in CookWithFem Video & Recipe Specifics

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