Recent questions in Dish & Culinary

by cookwithfem (602k points) in Breads & Flatbreads asked Jun 11 12 views

The filling for my Aloo/Gobi Paratha keeps tearing through the dough when I roll it. What is the cause?

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by cookwithfem (602k points) in Breads & Flatbreads asked Jun 11 11 views

My Parathas are not flaky. What is the best technique and fat (ghee vs. oil) to use for creating distinct layers in a Lachha Paratha?

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by cookwithfem (602k points) in Breads & Flatbreads asked Jun 11 12 views

What is the role of yeast, yogurt, and baking soda in a Naan dough, and how do they differ in function?

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by cookwithfem (602k points) in Breads & Flatbreads asked Jun 11 10 views

How can I replicate the high heat and smoky 'char' of a tandoor for making Naan in a conventional oven?

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by cookwithfem (602k points) in Breads & Flatbreads asked Jun 11 15 views

Why is my Naan dense and chewy instead of light and fluffy when made at home?

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by cookwithfem (602k points) in Breads & Flatbreads asked Jun 11 17 views

What is the best way to store homemade rotis to keep them soft for several hours?

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by cookwithfem (602k points) in Breads & Flatbreads asked Jun 11 9 views

My rotis are not puffing up into a perfect sphere. What are the common reasons for this failure?

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by cookwithfem (602k points) in Breads & Flatbreads asked Jun 11 13 views

What is the scientific reason for resting the dough after kneading, and what happens if I skip this step?

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by cookwithfem (602k points) in Breads & Flatbreads asked Jun 11 14 views

How long should chapati dough be kneaded to develop the right amount of gluten, and what are the visual cues for a well-kneaded dough?

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by cookwithfem (602k points) in Breads & Flatbreads asked Jun 11 12 views

What is the ideal hydration level (water-to-flour ratio) for a soft whole wheat chapati dough?

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by cookwithfem (602k points) in Breads & Flatbreads asked Jun 11 12 views

Why is my Roti/Chapati hard and stiff instead of soft and pliable? Is it the dough, the heat, or the resting time?

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by cookwithfem (602k points) in Rice Dishes asked Jun 11 15 views

What are the signs that a 'dum' cooked rice dish is perfectly done without opening the lid?

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by cookwithfem (602k points) in Rice Dishes asked Jun 11 9 views

How do you achieve even cooking in a wide paella pan on a standard home burner?

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by cookwithfem (602k points) in Rice Dishes asked Jun 11 10 views

What's the function of the 'socarrat' (the crusty bottom layer) in a paella?

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by cookwithfem (602k points) in Rice Dishes asked Jun 11 7 views

Can I use basmati rice for paella? Why or why not?

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by cookwithfem (602k points) in Rice Dishes asked Jun 11 7 views

How to properly cook quinoa so it's fluffy and not bitter?

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by cookwithfem (602k points) in Rice Dishes asked Jun 11 10 views

What is the role of rose water in biryani and pulao?

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by cookwithfem (602k points) in Rice Dishes asked Jun 11 13 views

How to ensure the chicken in a 'pakki' biryani doesn't overcook and dry out during the dum process?

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by cookwithfem (602k points) in Rice Dishes asked Jun 11 13 views

What gives the Lucknowi biryani its characteristic subtle aroma and white color?

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by cookwithfem (602k points) in Rice Dishes asked Jun 11 13 views

How is arborio rice different from carnaroli rice for making risotto?

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