Cookwithfem Q&A

Cookwithfem Q&A

Recent questions tagged curries & gravies

by cookwithfem (602k points) in Curries & Gravies asked Jun 11 3 views

How does the choice of souring agent (tomatoes, tamarind, yogurt, kokum, lemon juice) affect the final character and texture of a gravy?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Curries & Gravies asked Jun 11 4 views

What are the pros and cons of using gram flour (besan) versus cornflour as a thickening agent for a curry?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Curries & Gravies asked Jun 11 3 views

When using nuts (cashews, almonds) as a thickener, what is the best way to process them to avoid a gritty texture in the final gravy?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Curries & Gravies asked Jun 11 5 views

What is the best technique for incorporating yogurt into a hot gravy without it splitting?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Curries & Gravies asked Jun 11 3 views

My yogurt-based or coconut milk-based gravy curdled. What are the primary causes, and how can it be prevented?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Curries & Gravies asked Jun 11 2 views

I made a curry too spicy. What are the best ingredients (e.g., yogurt, cream, sugar, lime juice) to balance the excessive heat?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Curries & Gravies asked Jun 11 3 views

How can I rescue a curry that has become too salty? What are the most effective methods beyond adding a raw potato?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Curries & Gravies asked Jun 11 3 views

At what temperature should powdered spices like turmeric and chili powder be added to hot oil to prevent them from burning instantly?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Curries & Gravies asked Jun 11 3 views

What is the purpose of blooming whole spices in hot oil ('tadka') at the beginning of a recipe versus adding a tempering at the end?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Curries & Gravies asked Jun 11 3 views

Why does my gravy sometimes taste bitter? Could it be burnt garlic, overcooked spices, or the type of onion used?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Curries & Gravies asked Jun 11 4 views

What is the best way to caramelize onions for a rich, sweet, and brown gravy without burning them?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Curries & Gravies asked Jun 11 3 views

How do I make an onion-tomato gravy base that is perfectly smooth and silky without using a blender?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Curries & Gravies asked Jun 11 4 views

My gravy tastes of raw onions and tomatoes. How long should the 'masala' base be cooked, and what are the visual cues for doneness?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Curries & Gravies asked Jun 11 2 views

How do I achieve the 'rogan' or 'tari' (oil separation) in a curry, and what does it signify about the cooking process?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Curries & Gravies asked Jun 11 7 views

What is the technical difference between a 'bhuna' process and a simple sauté, and how does it impact flavor development in a gravy?

0 like 0 dislike

1 answer

Page:

« prev
1
2
3
4

...