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Answers by cookwithfem

in Paste answered Jun 11 4 views
What oils are best suited for cooking heavy pastes?
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in Paste answered Jun 11 6 views
Can a paste-based curry be diluted to make soup?
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in Paste answered Jun 11 5 views
What are common blending mistakes in paste preparation?
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in Paste answered Jun 11 6 views
Can tomato paste be thickened with roasted flour?
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in Paste answered Jun 11 5 views
How does the spice level change when cooking pastes longer?
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in Paste answered Jun 11 6 views
Why do pastes sometimes separate after refrigeration?
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in Paste answered Jun 11 4 views
Can miso or tahini be added to Indian-style pastes?
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in Paste answered Jun 11 4 views
How to test if ginger-garlic paste is fully cooked?
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in Paste answered Jun 11 5 views
Can you mix different nut pastes for complex gravies?
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in Paste answered Jun 11 4 views
What flavor differences result from frying vs. simmering paste?
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in Paste answered Jun 11 3 views
Can onion-tomato paste be pressure cooked for faster results?
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in Paste answered Jun 11 7 views
How to blend soaked seeds like sunflower or melon for pastes?
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in Paste answered Jun 11 4 views
Should tomato paste be cooked uncovered?
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in Paste answered Jun 11 5 views
Can pastes be used in dosa or uttapam batters?
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in Paste answered Jun 11 4 views
What are spice combinations that go well with nut pastes?
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in Paste answered Jun 11 6 views
Why are some pastes cooked until oil separates?
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in Paste answered Jun 11 4 views
Can pastes be used in no-oil recipes?
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in Paste answered Jun 11 4 views
What’s the best way to cool down paste before blending?
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in Paste answered Jun 11 3 views
How to avoid burning pastes on gas stoves?
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in Paste answered Jun 11 4 views
What are some ways to enhance ginger-garlic paste flavor?
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