The last time I used fenugreek seeds, they and mustard seeds were the first into the pan, followed by onions, then other vegetables. I expected them to soften
My wife does not like alternating textures, or "surprises" in sauces. Thus I need to make certain concessions when cooking for her. She does not like crushed
Has anyone here with an apt awareness of flavors been able to work out some of or all of the herbs and spices that are used in Kentucky Fried Chicken? I fee
Is it safe to prepare ginger garlic paste without peeling garlic skin ?? I always peel garlic which is a labourious and time taking process. I would like to kno
A little context: I make craft chili oils for friends and family. I use a two-step infusion process. First, I infuse the oil for flavor with spices. Second, I a
Where did adding nutmeg to eggnog come from? I've tried nutmeg before and can't really taste anything other than nog. So where did the idea of adding nutmeg c
Whenever I grind coriander seeds the outside seems to separate like a husk and doesn't grind well. I use a pestel and mortar. Is there a trick to getting fin
I have been cooking fish for over 40 years. Catfish is a fish I can not stand. My family buys and loves tilapia and swai and no matter how I cook, grill, bake,
I've read recommendations on cutting down the spice of a sauce using butter, oil, fat, yogurt, and cream; however, I've tried all those and they don't seem to d
Where I live, supermarkets sell all sorts of "spice mixes" for specific dishes, like "taco mix" or "spaghetti mix". I used to buy these, but then at some point
I have made chicken gravy. It tastes good but I think adding a little more spice to my gravy will be fine. Can anyone say how to add more spice to it after cook
I watched a TV programme that was talking about a particular combination of three spices which are often used together, especially with chicken. The TV present
Newbie cook here. I use a small inexpensive rice cooker to cook my rice. Are you supposed to add your various spices to the water when you put the rice in the
I have a coffee grinder which has been excellent for grinding spices, and I'm currently transitioning my pantry from having many packaged ground spices to more
It seems to be common knowledge that "toasting is better" when it comes to spices. But the other day I noticed my toasted-and-freshly-ground coriander smelled p
When preparing dinner, my friend and I sometimes argue over the amount of pepper. It is often ‘too hot’ for him while I enjoy the heat effects (endo
I made a jalfrezi today for tomorrow and I forgot to add spices, (cumin, tumeric, paprika). Is there a way I can add them now getting the most from them?
I always use the same spice mix for dal. Instead of taking 1-2 tsp of each, I would rather keep a special container for the dal of the ready made mix in the pro
Is there a difference between ground cloves and clove powder? Can I easily substitute one for the other?
I am asking this question for reference mostly. My motivation comes from having a chef suggesting to place the saffron in white wine before using in a fish soup