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You want to use baking soda. Baking powder is used as a leavening agent and does this by combining an acid and a base, so it would not make your chicken more alkaline. Baking soda, on the other hand is just sodium bicarbonate and will make your chicken more alkaline. However, baking soda, especially if used in excessive amounts, will give your chicken a bad ...


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My Theory: Garam Masala is often added close to the end of cooking, and will refresh some of the aromatic compounds which will have gotten mostly cooked out of the spices in a sauce that had to simmer or boil for an extended period of time. Also, whole or ground spices added at the beginning of cooking will be exposed to frying heat, whereas GM is typically ...


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Given that Masala based curries always get some sweetness from tomatoes (which could be anything from sour to rather sweet), and it is generally a good idea to balance tomato based sauces of all kinds with sweet (sugar, jaggery)/sour (yoghurt, vinegar) ingredients at the end, how could one find fault with this?


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Massaman looks like a hybrid of a kaeng phed style red curry and some indian style spices. Miranti Borvornsin's Blog has detailed articles on how both curry pastes are made, if you compare the ingredients it becomes clear (she does not use a kaeng phed style paste as the base, IIRC because you do not want the makhrut lime zest/leaves that kaeng phed would ...


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I wonder that one important technique has not yet been mentioned: thickening it with boiled and pulverized light nuts/seeds (cashews, peanuts, melon seeds...) .. Sanjay Thumma's videos on korma and salan gravies explain quite a bit about it :)



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