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Answers by cookwithfem

in Paste answered Jun 11 6 views
Can you use canned tomato paste in Indian-style cooking?
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in Paste answered Jun 11 4 views
How does cooking time vary for different pastes?
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in Paste answered Jun 11 4 views
What happens if you overcook nut-based pastes?
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in Paste answered Jun 11 4 views
Can blended tomato-onion paste replace chopped versions?
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in Paste answered Jun 11 5 views
What are tips for achieving silky-smooth paste textures?
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in Paste answered Jun 11 6 views
How to fix overly thick cashew-based gravies?
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in Paste answered Jun 11 3 views
Why does paste sometimes cause oil to split during cooking?
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in Paste answered Jun 11 4 views
Can sautéed pastes be frozen for later use?
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in Paste answered Jun 11 4 views
What’s the impact of nut paste on curry thickness and mouthfeel?
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in Paste answered Jun 11 3 views
Why do some pastes require frequent stirring while cooking?
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in Paste answered Jun 11 6 views
Can turmeric be added directly into pastes?
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in Paste answered Jun 11 5 views
How to make shelf-stable ginger-garlic paste without preservatives?
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in Paste answered Jun 11 5 views
What’s the difference in using paste vs. chopped ingredients?
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in Paste answered Jun 11 5 views
Can pastes be cooked with pressure cooker techniques?
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in Paste answered Jun 11 4 views
What happens if water content in paste is too high?
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in Paste answered Jun 11 5 views
How do restaurants keep paste-based gravies lump-free?
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in Paste answered Jun 11 5 views
Should you use a high-speed blender for smoother pastes?
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in Paste answered Jun 11 4 views
Can you mix fresh herbs into pastes for added aroma?
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in Paste answered Jun 11 5 views
What are signs of undercooked onion paste in a dish?
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in Paste answered Jun 11 3 views
Can roasted tomatoes be blended for smoky puree?
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