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Answers by cookwithfem

in Aromatics answered Jun 11 2 views
How to fix bitterness from burnt garlic in a dish?
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in Aromatics answered Jun 11 5 views
Can you blend caramelized onions into sauces?
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in Aromatics answered Jun 11 7 views
Why do onions sometimes develop a metallic taste when overcooked?
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in Aromatics answered Jun 11 3 views
Can you toast aromatics without oil for dry curries?
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in Aromatics answered Jun 11 6 views
What kind of garlic gives the best aroma—young or mature?
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in Aromatics answered Jun 11 2 views
Can you caramelize onions with jaggery?
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in Aromatics answered Jun 11 3 views
How to reduce the moisture in pureed onions?
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in Aromatics answered Jun 11 4 views
How does blending aromatics change their impact in gravies?
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in Aromatics answered Jun 11 5 views
What’s the best way to incorporate ginger in stir-fry dishes?
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in Aromatics answered Jun 11 6 views
Can green chilies be tempered directly in ghee?
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in Aromatics answered Jun 11 5 views
How do onions behave in pressure cooking vs. sautéing?
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in Aromatics answered Jun 11 5 views
How do regional Indian cuisines vary in aromatic use?
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in Aromatics answered Jun 11 6 views
What’s the difference in using garlic paste vs. minced garlic?
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in Aromatics answered Jun 11 4 views
How to ensure onions don’t turn mushy while cooking?
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in Aromatics answered Jun 11 4 views
Why does ginger sometimes taste bitter when overcooked?
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in Aromatics answered Jun 11 4 views
Can you pre-make and store aromatic bases for weeknight meals?
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in Aromatics answered Jun 11 5 views
What happens if ginger-garlic paste is not cooked properly?
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in Aromatics answered Jun 11 3 views
What are signs of undercooked onions in curry?
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in Aromatics answered Jun 11 3 views
Can you cook aromatics without oil?
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