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Answers by cookwithfem

in Aromatics answered Jun 11 3 views
What are the risks of adding ginger-garlic paste too early?
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in Aromatics answered Jun 11 3 views
How do you reduce sharpness in raw garlic?
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in Aromatics answered Jun 11 6 views
What’s the impact of using red onions vs. white onions in cooking?
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in Aromatics answered Jun 11 4 views
Why do onions release moisture while cooking?
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in Aromatics answered Jun 11 4 views
Can aromatics be added to oil before it’s fully hot?
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in Aromatics answered Jun 11 4 views
When should green chilies be slit instead of chopped?
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in Aromatics answered Jun 11 5 views
What’s the difference in using whole vs. crushed garlic?
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in Aromatics answered Jun 11 3 views
How to make ginger-garlic paste last longer in the fridge?
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in Aromatics answered Jun 11 6 views
Should onions be cooked covered or uncovered for best browning?
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in Aromatics answered Jun 11 4 views
What’s the difference between sliced vs. chopped garlic flavor?
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in Aromatics answered Jun 11 4 views
How long does it take to properly brown onions for a biryani?
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in Aromatics answered Jun 11 4 views
What are good substitutes for garlic in aromatic bases?
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in Aromatics answered Jun 11 5 views
How to adjust the pungency of raw onions in salads?
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in Aromatics answered Jun 11 6 views
What’s the role of green chilies in North vs. South Indian cuisine?
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in Aromatics answered Jun 11 7 views
Why is ginger often used with garlic in Indian cooking?
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in Aromatics answered Jun 11 6 views
Can caramelized onions be made in advance and stored?
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in Aromatics answered Jun 11 1 view
What are signs that garlic is overcooked?
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in Aromatics answered Jun 11 3 views
How does garlic contribute to umami in a dish?
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in Aromatics answered Jun 11 5 views
What’s the best way to control the heat from green chilies?
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