I have some oil which tastes one way(due to herbs, spices etc) however when I add even a little water to it the flavor goes. Besides that the water can dilute t
What makes this hot sauce last half a year in the fridge? (as stated by author @7:40) This recipe uses very little salt, no sugar, no vinegar, no oil, the PH w
I was going to make some curry puffs following this recipe, in which some "meat curry powder" is used to flavor the fillings. I was just gonna use the regular s
I am currently attempting to make the “Fragrant Spiced Rice Pudding” on page 136 of “Gordon Ramsay’s Home Cooking.” I am a novic
I'm testing out a meatball recipe with aleppo pepper flakes, and although it's good, I want a little more heat. Do you think adding a touch of cayenne would do
I have been cooking pho for a while. Pho recipes differ from one another, but one of the most common spice ingredients is cardamom. Having looked at various sou
I'm new on pickles fermentation without vinager, last week I put three jars with different recipes I found over internet and it said to leave it outside the ref
I'm learning about the spice cumin (Cuminum Cyminum) and I understand how it is naturally a golden brown color seed that tastes bitter with a hint of lemon and
I am trying to determine the relative strength or potency of flavour that comes from different spices and herbs. I often find myself lost when trying to blend r
As far as I'm aware any herb or spice CAN be eaten raw and hence added at the end of cooking. We cooked a stew with garam masala as we wanted to try something
For some reason the last three dishes I've cooked seem to get spicer leftover the next day. When they do obtain close to room temp they've all been stored in Py
I have recently been ordering food from a place that has a fried rice that I like a lot. A lot a lot. The ingredients are pretty basic, which makes me think tha
I have a regular (steel) pepper grinder but I have defaulted to buying and using the 'all-in-one" bottles of peppercorn with the grinder top' from Trader Joe's.
I was looking to substitute chilli for some non capsaicin containing spices. The best items I can up with was paprika, cumin, black pepper, ancho chillies and
Apparently the whole cumin seed contains oil which the ground version doesn't. However when I crunch one down I never notice any oil coming o
What is the difference in taste between kosher dill pickles and polish dill pickles? Do they have any visual distinctions that would make it possible to differe
On a recent trip to Kyoto, I was eating at a Beef Katsu restaurant and one of the spices they made available for seasoning was described as "Japanese salt and p
Mustard seeds have a rich and spicy flavour and can be used as an alternative to chilli. In order to get this flavor during cooking. say in a curry, do you nee
I read this sentence 'We probably buy a variety of ground spices every month and when packaged spices of our choice are not available, we end up buying loose sp
Sometimes I see a red film on top of my curry. It’s like a grainy layer of film. I don’t think it’s fat because the curry is too hot to soli