in non curry cooking i was told by a chef to always sieve tin toms whenever using to take out the seeds which are bitter.
thought i would put this to the test on a non curry recipe i know well (diane sauce).
putting the tin toms in as is ie without sieving made a fat lot of difference.
for me i don't doubt what the chef said. i can only put it down to "fine dining" taste buds.
it's a real hassle sieving them so for me a breath of fresh air going fwd.
Topic: Your FAV Base? (Read 10912 times)
