I usually cook Chicken curry in pressure-cooker so that it gets done fast. I usually get advice for expert cooks that its better to cook it in a pan on low heat. But I don't really find a great deal ...
Does anyone have experience trying to form a curry with nut starch? Can I make it work at all? Will I need less oil because the nut carries some of it's own? Background for this: For the last few ...
I'm trying to recreate a dish I had at Alinea a while ago. Their forum actually had a good start for this dish: The garnishes on the surface are Hawaiian volcanic salt, cucumber, garlic chips, ...
We have a large granite (I think) mortar and pestle, and while keeping it clean generally doesn't seem too difficult, I have absolutely no idea how to avoid it staining when it's used with turmeric ...