Trainee Chefs / Beginners Questions - page 17

We realise that the amount of info on the site is massive, so if you are new and want to ask any questions about cooking, recipes, processes etc then this is the place to do it. At last a place for beginners to feel comfortable in....ask away

Pages: 1 ... 15 16 [17] 18 19 ... 21 Go Down

	Subject / Started by	Replies / Views	Last post
0 Members and 1 Guest are viewing this board.
	Can I Double Quantities in Recipes? Started by dazp	9 Replies 3576 Views	July 20, 2009, 07:55 AM by JerryM
	How much powdered ginger is equivalent to a cube of ginger Started by Rob290482	5 Replies 10442 Views	July 08, 2009, 11:28 PM by Rob290482
	What do I need to do to make a BIR korma? Started by Rob290482	2 Replies 1946 Views	July 07, 2009, 11:48 AM by martinr1000
	What's the best base for a vindaloo? Started by elephant man	4 Replies 2522 Views	May 31, 2009, 11:22 PM by currymonster
	How do I produce meat that "melts" in your mouth? Started by bitchinsahsa	8 Replies 3789 Views	May 27, 2009, 05:22 PM by mickdabass
	Where can I buy a decent gas burner? Started by TyeNoodle « 1 2 »	13 Replies 5679 Views	May 11, 2009, 07:30 AM by JerryM
	Where can I find a lightly spiced base? Started by Paul1980	4 Replies 2167 Views	April 17, 2009, 04:31 PM by Unclebuck
	How do I make my own garlic and ginger purees/pastes? Started by rshrsolutions	1 Replies 1828 Views	April 17, 2009, 09:29 AM by JerryM
	Where can I buy online spices? Started by kev69	2 Replies 1907 Views	April 13, 2009, 02:20 PM by kev69
	Can I double up on base sauce recipes and freeze the surplus? Started by mandybabe	1 Replies 1697 Views	February 26, 2009, 08:39 PM by JerryM
	What is "bunjara paste"? Started by qprbob	2 Replies 2322 Views	February 12, 2009, 01:25 PM by qprbob
	What is chili powder? Started by RebeccaVT « 1 2 »	11 Replies 5148 Views	February 07, 2009, 04:07 PM by Bobby Bhuna
	How do I make a minimal amount of curry base? Started by leodido « 1 2 3 »	22 Replies 9878 Views	February 05, 2009, 08:14 AM by leodido
	Can I freeze curries? Started by canicant	4 Replies 2283 Views	January 15, 2009, 11:44 AM by canicant
	What Quantities of Ingredients Should I Use for a Single Serving of Curry? Started by Cory Ander	1 Replies 1904 Views	January 10, 2009, 08:14 PM by bighairybloke
	What is a good curry base to start with? Started by aloo aloo	2 Replies 2039 Views	December 31, 2008, 05:48 PM by adriandavidb
	What is the volume of ladle? Started by two-sheds	8 Replies 8391 Views	December 05, 2008, 11:43 AM by Derek Dansak
	What do BIRs use vegetable ghee for? Started by Bobby Bhuna « 1 2 »	11 Replies 6548 Views	December 05, 2008, 06:02 AM by Panpot
	What is green ginger? Started by John7064	1 Replies 1654 Views	December 01, 2008, 08:01 PM by JerryM
	How much curry base should I use in a jalfrezi? Started by SKAZE	0 Replies 1838 Views	November 03, 2008, 09:39 PM by SKAZE

Pages: 1 ... 15 16 [17] 18 19 ... 21 Go Up

Curry Recipes Online »
Beginners Guide »
Trainee Chefs / Beginners Questions (Moderator: Onions)