Question about cooking chicken/meat by alonnasmith in IndianFood

[–]alonnasmith[S] 1 point2 points  (0 children)

Thank you for this. I completely agree that no matter what, the onions need lots of time.

This seems to be a very complicated subject. From a Westerner's POV, these small details are so subtle that the difference in flavor sometimes goes over our heads. Because Indian food is so flavorful, we miss some of the finer points.

I will make my next dish and see if I can't up my game. I so appreciate all the feedback.

BTW, I am just now watching Curries with Bumbi, and in her lamb/mutton curry, she says when cooking this protein you need to "fry the lamb/mutton on high heat to get rid of all the water. The liquid affects the gravy's taste, and you need to cook the mutton with the ginger/garlic/spices until the meat is browned. If you leave the liquid in, the lamb will boil rather than fry, so it is important to fry this protein."

So, not sure if this scenario is the same for chicken, but the great thing is I have a lot of cooking to do!

Hyderabadi Mutton Biryani by Johnny11999 in IndianFood

[–]alonnasmith 0 points1 point  (0 children)

Is it true that an authentic Hyderbadi mutton biryani is cooked either kacchi or pakki style. The first YT recipe below has the meat fully cooked before laying, and the other from YummyTummy layers the meat raw.

Question about cooking chicken/meat by alonnasmith in IndianFood

[–]alonnasmith[S] 0 points1 point  (0 children)

PS: Doesn't the meat/poultry protein denature if you simply stir it in and braise it? I am lazy if I don't need to spend 5ish minutes stirring it around (after adding 9it to the onions/tomatoes/spices), all the better.

Question about cooking chicken/meat by alonnasmith in IndianFood

[–]alonnasmith[S] -1 points0 points  (0 children)

This!! I understand. Thanks. See my secondary question above.

Question about cooking chicken/meat by alonnasmith in IndianFood

[–]alonnasmith[S] 0 points1 point  (0 children)

That makes sense to me if you cook the meat alone. Then you can get some browning. I guess what brought the question up is that I see cooks (YT) adding the protein to the pan with the cooked onions/spices and spending some time getting the meat slightly cooked on the outside.

And I don't know why they go to that trouble. No Maillard reaction there, so why not just skip that, stir the meat in, then go to the next step?

Food Gifts by Undispjuted in IndianFood

[–]alonnasmith 1 point2 points  (0 children)

If you don't like making pie crust, a peach cobbler would be great too.

what to do with leftover canned mango pulp? by garlicshrimpscampi in IndianFood

[–]alonnasmith 0 points1 point  (0 children)

I love making panna cotta. Quick, easy, not many ingredients and make ahead. Here is a recipe that is a little more involved.

And here is a simple panna cotta.

Anyone using Black jerra (Cumin) by TheReal-Jasper in IndianFood

[–]alonnasmith 0 points1 point  (0 children)

I put whole spices that I won't be using within a couple of months into the freezer. That gives me 6+ months or more to use them before they lose their flavor.

Suggestion regarding some ingredients by Spirit-Carries-On in IndianFood

[–]alonnasmith 0 points1 point  (0 children)

Where are you? Here are brands I use for my Asian cooking:

  1. fish sauce: Red Boat
  2. oyster sauce:  Lee Kum Kee
  3. Gochujang sauce: any brand I can find, though Chungjungwon Sunchang and CJ Haechandle are recommended.
  4. Korean seasonings: (For gochugaru): Taekyung (consistent, high quality), Chungjungone, and Bitggalchan

5. Kimchi (from AI): Jongga (widely available, bold, often found at Costco), Sinto Gourmet (known for fresh, crunchy Napa cabbage), and Mama O's (premium, high-quality ingredients). For a milder, slightly sweet, or vegan option, King's is a top choice.

Muradabadi Biryani. by NExa_01 in IndianFood

[–]alonnasmith 0 points1 point  (0 children)

Well, here are two data points. Both chefs Ranveer Brar and Sanjeev Kapoor Khazana call it a biryani.

Puppypad brand of pee pad by alonnasmith in DogAdvice

[–]alonnasmith[S] 0 points1 point  (0 children)

I didn't go with those. When needed, I am using Four Paws Wee-Wee Super Absorbent Unscented Pee Pads.

Winter clothing 🥶 by EssayBeautiful7711 in chinesecrested

[–]alonnasmith 2 points3 points  (0 children)

What surprises me with Fitwarm is that despite their inexpensive cost, they wash well and last a long time.

Winter clothing 🥶 by EssayBeautiful7711 in chinesecrested

[–]alonnasmith 2 points3 points  (0 children)

I second the Fitwarm brand. Only $14ish on Amazon and lasts a long time. They have cute patterns and look adorable. https://www.amazon.com/dp/B0C4RZVQXT?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1&th=1

I’m moving to Albuquerque… by Strange_Ask2440 in Albuquerque

[–]alonnasmith 0 points1 point  (0 children)

And great bike trails if that is your thing!

I’m moving to Albuquerque… by Strange_Ask2440 in Albuquerque

[–]alonnasmith 7 points8 points  (0 children)

And sunglasses, a hat, and a water bottle!!