Timeline for Why is garam masala in many curry paste/powder recipes?
Current License: CC BY-SA 3.0
5 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Oct 27, 2012 at 0:12 | vote | accept | MargeGunderson | ||
| Oct 26, 2012 at 20:34 | comment | added | MargeGunderson | Thanks, I've been gradually acquiring the whole spices, and the difference is pronounced, especially when I lightly toast them before grinding, as learned in here. | |
| Oct 26, 2012 at 20:03 | comment | added | Cascabel♦ | @MargeGunderson Even more important than perfectly airtight jars is buying whole spices. | |
| Oct 26, 2012 at 18:33 | comment | added | MargeGunderson | I'm quickly learning that garam masala is like paella, steaks and eggs in that every cook (and culture in this case) has a completely different method and ingredients list. Time to create and perfect my own so I do know what I'm adding to and/or changing in recipes. Air-tight, hermetically sealed jars will hopefully preserve my growing whole spice collection. | |
| Oct 25, 2012 at 21:53 | history | answered | Cascabel♦ | CC BY-SA 3.0 |