Search results
Results from the WOW.Com Content Network
There is the difference between Garam masala powder and curry powder. There are usually following Ingredients found in the Garam Masala powder: Red Chilli, Coriander, Cumin, Bay Leaf, Cassia, Fenel, Clove, Black Pepper, Star Anise, Mace, Caraway, Dry Ginger, Nutmeg, Black Salt, Black Cardamom, Cardamom.
Or sign in with one of these services. Sign in with Facebook. Sign in with X
What brand of Indian condiments do you use? Sauces, chutneys, pickles. Is Patak's the best brand?
I went to a local spice shop this weekend and bought some of what they labled as 'Kashmir Garam Masala.' Frankly I got it because the smell was absolutely amazing, but I have no clue as to what to do with it exactly. Any suggestions would be appreciated...
Cooking. Garum vs Asian fish sauce. Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members.
Stirfry until meat is cooked. - Add the water with the powder in it, and adjust heat to high. Let it come to boil. - Add the rest of the ingredients, and put heat on medium/low. - Let simmer for about 20 minutes on medium/low. - Add adequate amount of rice, and stir in to the curry to make a "bok keum".
rosebud said: I always use dry marsala for cooking anything other than a dessert. The exception was a Cook's Illustrated recipe where they INSISTED that the sweet variety worked better than the dry in a "Chicken Marsala" recipe. THEY WERE WRONG! That recipe looks very good and wouldn't hesitate to use what you have. ←.
The extra Brute is much darker in color and has a fuller and deeper flavor. It is completely different product. Extra Brute is made by Barry and the other by Callebaut. The companies merged under the umbrella of Barry-Callebaut, but each one continues to make their individual products.
Have ready 1 tsp. [or to taste] ground garam masala as indcatted for the previous recipe. In a non-reactive deep dutch oven type of vessel heat several tablespoons of mustard oil to near smoking. Reduce heat. Immediately add 1 tsp. whole cumin seed +5 whole cloves +pinch asafetida [if using]. Stir so that the spices release aroma without scorching.
1. Use whole-milk (high fat) yogurt. 2. Stabilize yogurt by whisking-in starch before cooking. Add one teaspoon of cornstarch, or 1½ teaspoon of other flours (Atta, Maida, or Besan) to one cup of yogurt. 3. Minimize thermal shock to yogurt when adding to curry being cooked. First shut off the heat.