My favorite restaurants always manage to impart the flavors of the various spices used to the potatoes, rather than only having the potato's own flavor. Howeve
I have recipes that call for dry roasting peanuts, coconut, and sesame seeds. I make these recipes a lot — so theoretically it would be easier to dry
When making Indian curries, I usually lightly fry the spices (cumin, coriander, turmeric, and kashmiri chili powder), as most recipes state that this is needed
I typically just pan fry my fish (typically cod, rockfish or salmon). For cod I dip it in batter (egg+flour) and for salmon, I marinate it in
I make a chili sauce that I want to turn in to a seasoning. I’ve made a few batches by spreading the sauce out on silicon sheets in a thin layer and baki
1 tsp mixed spice http://www.maryberry.co.uk/recipes/baking/whole-orange-spice-cake What does mixed spice constitute of in terms of cake?
It's been a while since I've been able to get my hands on real garam masala. I bought some garam masala from a store last week and was disappo
My father bought a spice grinder thinking it was a coffee grinder. He is very stubborn and does not want to return it (also it was the most expensive grinder fr
One of my newbie goals is to be able to make a kitchen sink vegetable soup that doesn't default to tomatoes and packs a punch in flavor. (Cleaning out the fridg
I think I may have added too much cumin in my curry sauce last night and it has this dry seasoning taste in every bite. It may have soaked into the veggies as
I have added cayenne chilli pepper, instead of cayenne pepper, and (I think too much) to my green tomato chutney. How can I reduce the spice and still be able t
So, since I've lived at home, there has been a boxed spaghetti mix that has always been especially good to me. The thing I like about it is a subtle heat of som
There is a curry recipe I am following right now and it says i need black cardamon. I live in an area that is a little difficult to buy all the indian spices.
do mustard seeds melt into a dish if they are an ingredient in making a sauce? if not, would they be strained out after a specific lenght of time? Do they get
We cooked chicken roast and we cooked it in three batches. this is for a party. Good thing- OF the three batches two of them turned out to be pretty good. Iss
I have a recipe that calls for garlic powder, but I only have fresh garlic on hand. What ratio should I use to substitute?
I have a recipe that calls for one tablespoon of ground fennel. I only have dried fennel seed. What amount of dried seed should I use?
An Iranian friend once gave me some ground sumac to eat with a meal. I loved its tangy,clean taste. I later bought some online, but there was no tangy taste.
I have seen in a lot of places that spices and dried herbs need to be kept in an airtight container. I have several container that are virtua
I have recently started poaching some of my sausages. I add a spoon of barbeque spice to the hot water when I poach it. The sausage turns out great but I'm left