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Answers by cookwithfem

in Acid answered Jun 11 5 views
How does curd differ from yogurt in cooking?
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in Acid answered Jun 11 5 views
What’s the shelf life of homemade tamarind extract?
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in Acid answered Jun 11 3 views
Can tamarind be added during pressure cooking?
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in Acid answered Jun 11 5 views
What is the role of acid in digestion and taste perception?
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in Acid answered Jun 11 8 views
Can acid be used to neutralize spicy foods?
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in Acid answered Jun 11 5 views
What’s the best acid for refreshing salads?
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in Acid answered Jun 11 7 views
How does acid affect legume-based dishes like dal?
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in Acid answered Jun 11 2 views
What are traditional souring agents in Indian cuisine?
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in Acid answered Jun 11 5 views
Can lemon juice lighten the heaviness of ghee-based curries?
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in Acid answered Jun 11 4 views
What’s the right way to temper yogurt to prevent curdling?
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in Acid answered Jun 11 4 views
Why is yogurt used instead of lemon in creamy gravies?
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in Acid answered Jun 11 5 views
How does vinegar contribute to flavor layering in chutneys?
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in Acid answered Jun 11 5 views
Can you use lemon zest for sourness?
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in Acid answered Jun 11 9 views
What’s the best way to extract tamarind pulp for cooking?
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in Acid answered Jun 11 5 views
Can amchur powder replace tamarind in North Indian cooking?
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in Acid answered Jun 11 7 views
Why is lemon juice often added just before serving?
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in Acid answered Jun 11 5 views
Can acid overpower other flavors in a dish?
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in Acid answered Jun 11 5 views
What is the difference in flavor when using raw vs. cooked tamarind?
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in Acid answered Jun 11 6 views
Can yogurt be heated directly in curries without splitting?
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in Acid answered Jun 11 4 views
How does acid influence spice perception?
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