Hot answers tagged

51

You'll sometimes hear television cooking show hosts describe what they're doing as "cooking out" the paste. What they're actually doing is altering the flavor of the chili itself, not manipulating the level of capsaicin that was introduced. If you take a typical chili paste which has been combined with garlic and other things and then saute it in a fat, you ...


30

Well, I've never had whole black peppercorns dissolve. In very long cooking, and depending on the variety and age of the peppercorn, they can soften somewhat. But when adding whole peppercorns to a dish, I either plan to remove them after cooking or be prepared to bite into a serious bit of pepper every now and then. To avoid this problem, I generally at ...


20

Thai curry recipes often use a lot, and the flavour is distinctive. You'll need to experiment. Your idea of cashews is a good place to start. What I've often used in Indian curries is ground almonds (almond flour would be better but I can't get it easily). They have some thickening power and quite a suitable taste. You could also try cooking with nut milk - ...


19

Peppcorns don't dissolve. They soften, and they give up a lot of their flavour, but they don't dissolve. Neither does ground pepper but that's pieces too small to spot. I'm not sure why you're not finding the peppercorns but after I cook stock overnight they're whole and swollen. I've tasted them: the peppery taste is present but mild, and they're soft. ...


17

The separation you are getting is caused by inadequate mixing of coconut solids and curry paste. This will happen if you add coconut cream at the wrong time (or the wrong way) and you then cook it incorrectly. David Thompson is a world renowned chef and an expert on Thai cuisine. Here's my adaption of Thompson's technique: Place 5 or so tablespoons of ...


13

The second method is FAR more preferable. When you add the curry paste to hot oil on the pan, it releases a lot more of the flavour & aromas, and also cooks out the raw-ness of many of the harsher ingredients such as onions, garlic and galangal (or ginger if you used that instead). When you add these ingredients to boiling coconut cream, you are not ...


13

Let me take a wild swing - I think trying to generate the volume required by using jalapeños would be too hot for your friend & you're right that a regular capsicum/bell pepper wouldn't have enough flavour to water ratio. Also 'bell peppers' don't taste like chillies. How about Hungarian or Banana peppers? Now, this is quite a variable & may ...


13

Let me try to at least start this one off… Your recipe, as it stands, isn't bad for the finalisation stage of the curry, but what you are seriously missing is the base sauce. The base sauce has all your depth, & a fair proportion of your texture & mouth-feel. Your 'tweaks' are just what is needed to get the chicken right at the end. It's just the add-...


12

The most common ones simmered along with curry are onions, carrots, and potatoes. You could even add some sliced apples. Root vegetables are frequently simmered with the curry, and you could consider using variants like sweet potato or squash, kabu, daikon, etc. As a "topping", the sky is the limit; I've seen blanched okra, cooked renkon, roasted or ...


11

No, you won't get the same flavor or color. Curry powder is a blend of turmeric, cumin, coriander, and sometimes fenugreek, black pepper, mustard or cardamom. Curry powder is generally added towards the beginning of a recipe and cooked with the food. Garam masala is a finishing spice blend shares some of the ingredients of curry powder (cumin and coriander) ...


10

In North Indian cuisine, oftentimes, cashew or almond paste is used in place of coconuts for lack of availability of the latter. You could soak up some cashew (depending on how thick you want the curry to be) in a bowl of warm water until they get a little softer. Use a food processor to grind it into a fine paste. The other substitute could be tomato ...


10

A reasonably light cream (about 15% fat) should be fine as a substitute. It will lack the specific coconut flavour, obviously, but that's fine in this case. What's more important is the fat as a flavour carrier, and the creaminess in the texture. A soy based cream, or even oat milk should work equally well here, too. On the other hand, rice milk would ...


10

I think the times you did it with no troubles you used smaller portions, right? These big portions simply do not cool down quickly enough, and the temperature stays too long in the danger zone, say between thirty and sixty celsius. Bacteria grow very quickly around these temps, and so they spoiled your curries. Their waste is lactic acid or alcohol and ...


10

From long cooking, the capsaicin could distribute throughout the food in a way that will make it more palatable, but the capsaicin content will not drastically change. If this does not suffice: In a curry dish, heat is best made more palatable by mixing in an emulsified, fatty, rich component like coconut milk, cream, yoghurt (mind the proper technique here ...


10

None of these is categorically true. Adding it early or late will give different flavor, adding it at the very end of cooking will usually leave you with an unpleasant raw spice taste unless it is a roasted variety of curry powder. It does make a big difference whether the powder is added into oil, water, or an emulsion. For the most "complete" flavor, add ...


10

Substitutes have been mentioned already, but how about going the other way? There are more curries without coconut than there are with it. Many many curries use an onion base for thickness; coconut is a Southern Indian/Sri Lankan twist on what is a continent-full of cuisine. Look down the even just the standard sauces of any take-away menu... Bhuna Madras ...


9

You will need to cook the spices before adding them, but you can add them in now and it will be fine. You can either dry-roast the spices in the pan or cook them in a little oil like making a tadka. Probably if the cumin is whole, dry roast it until it starts to turn golden then add the turmeric and paprika and cook it for just a few seconds more. If ...


9

The recipe is easy on spices with (perceived) spiciness: No peppers, just the usual amount of ginger and only 2 cloves. On top of that, close to half a liter of coconut milk gets added, which will sweeten the curry, and dampen the (again: perceived) spiciness. The main veggies are cauliflower, far from the most exciting taste in the world, and peas, which ...


8

Rogan Josh was originally a Kashmiri dish. 'Rogan Josh' means 'bubbling fat'. Nowadays 'Rogan Josh' is pretty much any lamb/goat curry with a red gravy. Most of the Rogan Josh I've had in the US & UK isn't anything like what my Kashmiri in laws make. The red color of Rogan Josh comes from a lot of 'Kashmiri mirch', a red chili powder that is rich & ...


8

Oil and water have different boiling points. Oil has a higher boiling point as compared to water.Spices and aromatic release their flavors only in oil because the compounds in them that are responsible for aroma/flavor are oil soluble.However, they can burn easily in very hot oil. Most Indian recipes require that they are cooked in a mixture of water and oil ...


8

It's down to oxidation reactions that are remarkably similar to those that cause meat and fats to go rancid. From Modernist Cuisine (2-98): ...[B]raised and pot roasted meats often develop a richer, more complex flavour if they have been cooled and aged after cooking, then later reheated for service. Surprisingly, the oxidation reactions that cause this ...


8

There is more to it actually than just boiling the coconut milk; there is the traditional Thai technique referred to as "cracking the cream". By taking the thicker part of the coconut milk that rises to the top of the can (known in Thailand and some other places in the world as "the cream") and heating it, you can cause the fat in the cream to separate out. ...


8

In the UK you see lamb and chicken on "Indian" restaurant menus, but not beef or pork. I suspect that in the colonial era when the English wanted meat there were goats (near enough the same as sheep) and chickens because both are kept for food but not meat. So are cattle but they're special. There simply wouldn't have been a supply of pigs or the habit of ...


7

I have a restaurant in Delhi. Whether you add sugar to a curry really depends on the region you're cooking is from. A Kashmiri dish will usually never have sugar in it, but may have raisins or dates added if sweetness is required. In contrast & (as previously mentioned) most savory Bengali dishes will have a bit of sugar added (my Kashmiri husband ...


7

I'm disappointed to see the answers to your query. They're way off the mark. OK - firstly, you want to get the oil to separate when cooking the coconut cream in Thai cooking. Without that, you end up with a smooth, creamy sauce which just isn't the authentic way to do it at all. That's the standard beginner's mistake. You can use the heavy cream (the harder ...


7

Try adding fresh milk or skimmed milk as substitute... It really works. I personally tried many other ingredients to replace the coconut milk while making Malaysian curry... Milk works the best for me.


7

Naan traditionally is plain flat bread made using bread flour, Yeast, salt and water. Its cooked in tandoor. Salt could be optional if you are having naan with a curry. (Cause curry usually has salt and the bread might not need it). Variations like milk or yogurt is used instead of water to make dough soft and fluffy. This would change the texture and ...


7

Several options, depending on the type of curry and the ingredients already present. Japanese Style Curries Using a commercial, packaged Japanese-style roux: Add another brick or two from the package. This type dissolves nicely generally with minimal clumping. Using a homemade, Japanese style roux: You can prepare additional roux by melting fat (butter, beef ...


7

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 ...


7

There is almost no such thing as overcooking chicken thighs. Chicken thighs are simply the most forgiving piece of meat known to man. The only thing that concerns me about your plan is that you plan to dice the chicken. There is nothing wrong with that, but diced chicken thighs are very slightly less forgiving than whole chicken thighs. If you do dice them, ...


Only top voted, non community-wiki answers of a minimum length are eligible