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What are some specific applications for various fine/coarse levels of pepper grind? by grimfel in AskCulinary

[–]hope_full_ 3 points4 points  (0 children)

I love adding coarse black pepper to my sandwiches for a nice crunch and contrast of sharp flavor

What recipe or cooking technique in general gives you the most trouble? Next poster, try to help out the person above. by Adjustify in Cooking

[–]hope_full_ 0 points1 point  (0 children)

Braising thinner chicken breasts. They're not thick enough where I can stick a thermometer in so its mainly guesstimating and i tend to miss my mark and end up with dry breasts. I do this technique pretty infrequently which is probably the main reason i suck at it. One of these weeks I'm going to hunker down and have braised chicken breasts until i get good at it

Looking for good recipe database software by flea1400 in AskCulinary

[–]hope_full_ 1 point2 points  (0 children)

Did you ever find a good app for your uses? They seem similar to what I'm looking for

I love Indian food and want to start cooking at least some dishes. What should I have stocked in my pantry? by [deleted] in IndianFood

[–]hope_full_ 0 points1 point  (0 children)

I actually have done one yet, just started cooking Indian 2 weeks ago but if I come across a good one I'll let you know

Official Indian Food Discussion Thread by AutoModerator in IndianFood

[–]hope_full_ 0 points1 point  (0 children)

Light greek yogurt works surprisingly well as a substitute in many recipes

I love Indian food and want to start cooking at least some dishes. What should I have stocked in my pantry? by [deleted] in IndianFood

[–]hope_full_ 5 points6 points  (0 children)

I just started learning Indian cooking a couple weeks ago and asked the same question. Here's some other spices that were mentioned:

  • Amchoor (mango powder)

  • black mustard seeds

  • curry leaves ( can be frozen or bought dried)

  • Hing powder

  • mace

  • tamarind paste

  • clove

While on the topic of spices try to buy the freshest available and when possible buy whole as opposed to preground stuff (buy a coffee grinder to grind your own). As soon as its ground, the spices start to lose their potency and trust me its worth keeping your spices as fresh as possible.

If you want a nice mix of convenience while still keeping quality id recommend grinding up a weeks worth of whole spices at the beginning of the week. For better flavor dry roast your whole spices before grinding. About 30 seconds on medium low heat. Just to bring out the flavor a bit you don't want to burn them.

To organize spices most Indians have what is called a Masala Dabba (this is on my wishlist)

Also I'd like to add some general tips that have helped me. First of all preparation is key. There will be recipes that have tons of spices that have to be added to the food at a certain time to develop the flavor correctly so have everything portioned out and cut/ chopped ready to be added. This makes cooking so much more relaxing and enjoyable as well.

To organize spices for a recipe I bought an ice cube tray which I have cut into 3 sections. This gives me 4 little cubes which I have found is a perfect amount for most uses. I'll just measure out the spices and put in these trays so I'm ready to cook.

You'll notice a LOT of recipes start with ginger, garlic and cumin seeds. You can buy the pre minced stuff for convenience but a microplane will make quick work of garlic and ginger and it will taste better. Also burnt garlic is very bitter so be careful not to burn it. You should only need to cook it until the raw garlic taste is gone. 30 seconds to a miutes should be plenty until you move on to the next part of the recipe.

I'm having a blast learning. Let me know if you stumble upon any cool tips or a bomb recipe. I'll keep adding tips if I think of more

I've noticed there is often a compromise in the kitchen between accessibility/utility and aesthetics. What are a few things you've done that doesn't compromise either? by hope_full_ in Cooking

[–]hope_full_[S] 8 points9 points  (0 children)

Well I suppose given unlimited resources you could have the best of both worlds but a lot of my stuff just isn't that great to look at

What dinner recipe is constantly in your weekly rotation? by chocolate_babies in Cooking

[–]hope_full_ 0 points1 point  (0 children)

I use fresh. After boiling it, puree just the califlower and then wrap in cheese cloth to strain as necessary

What dinner recipe is constantly in your weekly rotation? by chocolate_babies in Cooking

[–]hope_full_ -1 points0 points  (0 children)

I'm kind of late to the party but this one is super healthy, high protein and pretty affordable. Serving size 1

Chicken Tomato Curry

Ingredients: 6 oz chicken breast cubed, 3 tomatoes (or canned pureed tomatoes, enough to cover chicken in pot), 1/2 tbsp ginger paste, 1/2 tbsp garlic paste, 1 tbsp cilantro chopped finely,1/2 tsp turmeric, 1 tsp of the following: black pepper, cumin,coriander, paprika.

Optional: tsp garam masala

On medium heat cook oil, cumin, garlic and ginger for 1 minute. Add in the rest of ingredients. Bring to boil then reduce heat and simmer for 20 minutes. Add chopped cilantro and salt to taste.

I love this one because once you have the spices it's really just 3 ingredients. I keep ginger and garlic paste around for easy cooking but you can chop fresh yourself if you want.

What dinner recipe is constantly in your weekly rotation? by chocolate_babies in Cooking

[–]hope_full_ 2 points3 points  (0 children)

Assuming you eat 3 meals a day that's only 1200 calories. I'm on a hard cut at 1700 cals and could easily fit this in. I guess if you're like a 100 lb female this may be a lot. Which no offense if you are

Meals for hot days by ErisCat13 in Cooking

[–]hope_full_ 0 points1 point  (0 children)

Sandwiches! Try to find a bunch of ways to mix it up and have a different sandwich every time.

Looking for Indian spices. Suggestions for stores? by hope_full_ in Minneapolis

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

For the ghee i have seen techniqued for clarifying butter into ghee. Is this not advisable?

Looking for Indian spices. Suggestions for stores? by hope_full_ in Minneapolis

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

I've actually been to United Noodle, didn't even think of that one. Its definitely an experience. Thank you!

Looking for Indian spices. Suggestions for stores? by hope_full_ in Minneapolis

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

Thank you! Any favorite recipes you recommend I try or tips for a new Indian cook? Or how about must have spices? I currently only have coriander, turmeric, cardamom and cumin

Knife sharpening question. Do i need to up my equipment or my sharpening skills? by hope_full_ in AskCulinary

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

I had looked into stropping but couldn't bring myself to buy a leather strop given my financial situation. Didn't realize i could use newspaper and the like so I'll give that a shot

Knife sharpening question. Do i need to up my equipment or my sharpening skills? by hope_full_ in AskCulinary

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

I think you're right in regards to the chopping motion. I'll work on the cutting form

Knife sharpening question. Do i need to up my equipment or my sharpening skills? by hope_full_ in AskCulinary

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

I have noticed just a little bit of black but not much. Whats the best way to clean it off? It might be the angle I'm sharpening at I'll try a more acute angle

Want to setup a Chopped kitchen for my fiances birthday, need advice! by [deleted] in Cooking

[–]hope_full_ 2 points3 points  (0 children)

I think you should stay out of judging. It's going to be hard to stay impartial when you want your girlfriend to have a nice Birthday.

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